Thanks for making this vid, for two reasons: not only is it full of useful info, but it just plain feels good to see you interacting with your happy kids. Well done Sir.

I’ve been using one of these ovens for 20+ years. Two things I have found that helps a lot is I put a pizza stone in the bottom of the stove, it does the same thing as the baking stone on the rack, but it’s out of the way. The second thing is I take a throw away aluminum roasting pan and make a “cap” for the stove. It comes down 3-4 inches on three sides (open for the door) this will greatly help you keep heat in and the tops of your biscuits or whatever will brown quicker, since your not losing as much heat out of the top..

love it when you threw a fit with the burnt biscuits, your boy was laughing so hard, so fun, biscuits looks good too

Use a welding blanket to help keep the heat in and no matter which burner you use it'll become more efficient.

So glad to see something other than a Toyota or Jeep on one of these overlanding channels. Barf. Thanks for the video.

Great video and humor with the kids. I bought my Coleman Oven in the late 90’s in Casper, Wyoming. I still have the original box and it may have a little warping but negligible. It has made cakes, pies, coolers, biscuits, monkey bread and casseroles in the high country. I just put a heavy skillet on the opposite side of the pack to balance the weight on the horse… the one thing a good freind told me years ago is to wrap aluminum foil (shinny side out) on the bottom of your pie pan, baking pan, etc and bake/cook like you do at home. It works.

I put one or two fire bricks in the very bottom of ours, it takes a little longer to heat up but it stabilizes the heat for more even baking

Lol. I enjoyed the video. I have 4 girls. Of course their all grown up. But I remember the days of camping. Good times. I’ve had my Colman over for around 10 years. They are thin but with a little care they’ll last a long time. Your kids will never forget those times with you. It may at the time not seem like a big deal to u but those kiddos will never forget those times. God bless man.

Those biscuit bottoms were perfect the first time.

What I did was buy a piece of welder fabric and cut it to where it would fit the back the sides and the top. It fit perfectly, encasing all of the heat into the oven. And I also used a pizza stone at the very bottom. I made awesome corn bread at our campsite. Worked like a charm!! Also I would suggest using one of those hanging thermometers. Do not rely on the thermometer that is built into the oven door. They are notoriously inaccurate.

With a little ingenuity a welding blanket can be cut and sewed to make a cover for the back, sides and top, which will cut out the drafts getting in and the heat from escaping so badly; thereby controlling temp fluctuations. Just basically cover everything but the door. - “Ol’ Scooter” in East Texas

🤣 great vid! One of my best buds has 5 boys and they also love going camping with the whole family but feeding that many peeps sometimes requires some major camp ware. He also got one of those Camp Chef burners many many years ago when his kids were young like yours. He brings the stove on our 5 person adult dirtbike camp trips in the mountains and everytime he fires it up he says, "this thing is one of the best things I've ever purchased" with a big satisfied grin on his face. And I would have to agree because he cooks up all kinds of tasty grub on that Camp Chef.

Great video very informative and funny at the same time. Thanks and keep up the great work

I've been experimenting with two 9 inch brownie pans, clamshelled together. After burning the bottom of the buscuits I put them on an upside down aluminum brownie pan slightly altered. Still more work to be done. Thanks for the video.

been using one of these for 30 years or more... awesome invention. everything from baked potatos to apple pie, and peach cobler

The method we use to to prevent burning on the bottom of food was to double up whatever pan we put in the oven. this basically creates a small air gap between the two pans that are stacked together to insulate the bottom of the biscuits. we also use a digital probe thermometer stuck through one of the holes on the hinges for a more accurate reading.

When my grandparents were newlywed, my grandma made some dry biscuits. My grandpa wordlessly got up from the table, got a hammer and mail, and affixed it to the wall. Her biscuits improved.

I'd like to share a tip with you that you should feel free to pass on in a future video, if you think it's worthwhile. After you pop the oven open, lay it on one of the hinged sides. Working through the open door, it is much easier to get the tabs into their slots, IMHO, than doing it the way the instructions say to do it. Gravity seems to do most of the work. I've lost track of how many of these oven videos that I've watched and you are the first that showed the bottom of the oven and pointed out that the oven needs to be centered on the burner, not even with the edge of the stove, which puts the burner off center and accounts for why the food on the left (or right) side of the baking dish/sheet is burnt and the other side is raw. Because you seem to be more perceptive than the average product reviewer on KZfaq, you may or may not be aware that the door thermometer is adjustable, if you find that it is inaccurate. By turning the hex head on the oven side face of the thermometer you can advance or retard the needle to make it match a thermometer that you know to be accurate. Baking with this is sort of tricky to begin with and many people that use it on KZfaq seem to have ovens that read hotter or cooler than they actually are. Feel free to make a video exploring this if you wish because I never will and I think it's info that folks could use.

thank you for making this video. We just did our first camping trip and took this oven with us. I felt like an expert after watching your video. You were right about the pizza stone

Both bisquets look delicious!

Deflector plate shelf across the lowest shelf slot, but most importantly, add a pan (or a tuna can) full of water on it. Makes perfect biscuits every time.

This is very informative ,but also sooooo very funny, loved it,

Thank you very much for sharing this video. Very helpful. Can't wait to try it!

Solid advice. 🤘🏻

Good video!. Appreciate actual use of oven, rather than someone just taking something new out of box

I also take a welders cloth and throw it over the top when it’s cool out to keep the heat in.

Hi - I was interested in your video as I just got one of these- very helpful- by the way I’m in Australia and over here we never call what you cooked “biscuits “ as here they are scones and are served hot and topped with strawberry jam ( what you call jelly I think) and whipped cream. Here what we call biscuits are what you call cookies- Aussie’s often hate it if anyone calls a biscuit a cookie here - as that’s American and we are Australian- we do like Americans but we are proud of our unique culture too

That was great. Lots of info. Thanks

I put my stone on the bottom and also brought a welders blanket and made a cover for the oven, gets hotter if you need it to and also regulates the temperature

I have used one of these since the 80s, I'm a guide in Maine ,so it's had quite a bit of use , great for morning muffins, with fresh berries ,I keep it in the original box in my chuck box, and it's still like new,alot lighter than a Dutch ove,oven, not as cool but alot lighter

Thank you for sharing this video .

Small hack ,put some aluminum foil cover on the outside of the oven. It will hold the heat a little better. I’ve noticed that my oven runs about 25 deg cooler then what the thermometer says.

A Lodge Cast Iron Trivet works great. THE HOLES IN THE TRIVET allows for the best and most even heat flow placed directly on the bottom inside. This also allows you to use both top and middle cooking areas at your choosing. That or a Pizza Stone that's a good fit works too.

Thanks for the info. Have used these Colemans before and they were great little ovens for camping but tended to burn the bottom of whatever you put in them.

Always connect tank last .And definitely hook up a 20 lb.of get adapter to refill 1 lb tanks ez to due with a value shut off hose .The stone like a conventional oven deverts the direct heat . Your better off using a piece of metal to help maintain heat and deverts the the direct flame heat .Nice video great job .

I use a grate in the bottom of my pan about half inch from the bottom. Works great

Good idea I actually have a baking stone I bought for making cookies years ago that would work perfectly in that stove

thank you for the punt at the beginning. I needed that.

GREAT REVIEW

Great video

Dammit. Now I'm hungry. Good video. Thank you.

I find just a layer or two of aluminum foil in the bottom works wonders and a hell of a lot lighter than a pampered you know what. Cheers

I love your camp kitchen

We use a cast iron pan for our Pizza, biscuits and whatnot. We found that Cast iron won't allow any bottom burns.

Great video and very well done and informative. I picked up one of these to use but have not tried it yet. You gave some great tips so I learned something about it. Now I know to get an 8 inch pan! Have you maybe tried putting parchment paper in the bottom of your pan with the biscuits and have you tried cooking anything else in it?

One thing you might want to try is either bisquick or wampum biscuts, Those prefrozen things in a bag Should be relligated to bird feed

That’s a great idea! Subscribe! Can’t wait to see the update!

Great info! When I put a pizza stone on the bottom as some suggest, it shattered. Will try directly under pan on the middle shelf. Cheers from Downunder 😄

Take the rack off the stove and put the oven right on the frame of the stove it is easier to control the heat. Good luck. Remove the wind shield also. I have the Coleman dual fuel and it fit perfect with one side open towards the other burner so it is easy to not let random air in to disturb the flame I think I was able to get 450 degrees with mine.

Very informative video! Nice job. Propane stoves definitely lack BTUs, especially in cooler weather. I got tired of dealing with propane canisters and tubing, etc. I found a better way to go is old fashioned Coleman liquid fuel, AKA naptha. Coleman fuel is hotter and those stoves can also use kerosene or even pump gasoline. Cooking with pump gas is safe, but I don't think I'd want to oven bake using gasoline or kerosene.

Ha ha! That was informative and entertaining! Thanks!

I bought a cast iron tray with lid and 9.5qt pot with lid for baking as back up as an oven.

Thank you.

“Who are you talking to” 😂😂

Around 16:50 your daughter was hilarious! “And I got a new sister and I didn’t want it because I already had two!” 😂🤣🤣

I also use a stone plus if I want to bake a cassarole.I use a large pan put water in bottom of that pan put the casserole in a smaller pan . Cook it in the water doesn't burn called Rosemary's bath.

Cook the biscuits for half the required time then flip them over for the remaining half. Top and bottom browned perfectly.

You are funny as Hell!!! The burnt biscuits 😂😂

I like the reference to Kentucky ballistics “nobody likes eggplant!!”

I know this will sound too rustic but...how about stones, real stones lining the bottom of the oven. They would work to evenly distribute the heat and perhaps even save fuel after they heat up. Which size stones is another question?!?

You can also use a double wall baking pan

2:55 a bear in the background. 😆

I saw another video on this oven, he made a pitza stone from one he got at aldies , he sized it to fit in the bottom of the oven, he he used a wet tile saw to cut it .

What I don't like about such stoves is that fumes get in direct contact with the food. You're baking on propane which burns clean so it's not a big thing. But we use a kerosene-powered stove.

Maybe a layer or two of tin foil in the pan? Another idea is if you are also having a campfire a few coals of top might increase the temp enough to turn down the propane and brown the tops.

And after taking out the biscuits I'd turn them over so that the tops would get brown too. I have one and i didn't really like it, but I'll look at some more videos to give me more ideas. Being that it's not an insulated stove you just lose a lot of heat.

do you know if it works over a charcoal grill?

Cover it with a welder's blanket to keep the temp up

Maybe try a piece of carbon felt under the pan? Or maybe a layer lower.

Can you use it on charcoal or wood? Thanks

I just bought a piece of floor tile from the renew store a put it on the bottom...total cost $1.00

I was thinking about purchasing one but I almost hate to do it I've got pretty good with my 10 in Dutch oven

A lot of folks are using insulators covering the sides, back and top made out of a cut up welders blanket and JB Weld... I haven't fabbed one up yet, but did something similar with 2 layers of aluminum foil and it really helps even up the heat in the oven.

Have you tried parchment paper?

Them tops aren’t cooked enough for my liking, what’s the trick to getting the tops done more, I’m thinking maybe flip them for a few minutes. Haven’t bought an oven yet so I’m in the research phase still

Has anyone tried this on a campfire like when it's down to coals (no big open flames)?

Couldnt tell for sure but that baking pan looked bigger than 8' inches. I ordered some 10' inch pans only to find out after the fact that you should only use 8' pans for proper circulation of heat.

We've used ours happily for years. Some tips: Place a couple of fire bricks in the bottom (inside). These can also hold up the rack, which likes to fall. Put a 12" square natural ceramic tile on the top (outside). This keeps the heat in and makes a handy countertop. Keep a little oven thermometer inside the oven. The outside dial is way off. Use a smaller and/or a round pan to let the warm air circulate instead of piling up underneath the pan.

Toss a welding blanket over it and it works much better.

I use ceramic bakeware and bake on the highest rack. Those shiny baking pans get really hot in the stove.

Maybe use parchment paper in the pan

Anyone who likes apple butter and makes "Dad jokes" is OK in my book. If you prefer the 1lb bottles of propane instead of hauling the 20 pounder, there is a fitting to fill the small ones from a big one. One other thing. I flip my biscuits about 1/2 though to prevent the burnt bottom syndrome. This works with cinnamon rolls, too.

Like that big honkin battery.

Often wondered what american biscuits were , we would call them scones in the uk

You can get higher temps with a gasoline stove. Also I can regulate temps better.

can u sluse this on rocket stove? tia

egg and lil milk will darken the top jus right.

Would be better if they still made them I USA.

Parchment paper will prevent bottom burning.

" I would put the stone on the bottom rack and flip the biscuits half way through the cooking time, for nicely browned bottoms and tops ".

Upgrade to a camp fuel model so propane isn't a issue there more reliable and the heat is more consistent

Was that a Kentucky ballistic stunt lol

Great video, but you need a lapel mic, it's hard to hear you

“Who are you talking too” 😂

What the biscuits are burnt?

LOOK OUT, ITS A BEAR!!!

Nothing wrong with the bottoms of those biscuits. Guess I just don't care.

You should sell them!!

use a round pan . not the square pan . it works better.

Spoiler Alert: at 11:00 mark he says use a baking stone... 😎