Brilliant

+eightgeorge or refer to Dave's video "Bushcraft Kitchen Part 3 A Simple Rotisserie" and use forked sticks in about a 1/2" hole, or if you go with a metal rod I'd suggest getting a set of Light My Fire Grandpas FireForks to prevent rotation of whatever you are cooking. I have a pair of those fireforks in my cook pot and they work great. www.amazon.com/Light-Fire-Accessory-Black-Orange/dp/B00HQLNN00/ref=sr_1_10?ie=UTF8&qid=1448497117&sr=8-10&keywords=light+my+fire

Dang good idea!

+eightgeorge Nice idea. Multi-purpose cooking system.

Thanks, I think It will make a great roaster looking at Dave's design. Maybe it can be used for squirrel and small game?

+wildernessoutfitters Dave: How about using space blankets for this? Maybe that Grillput Duo or a BBQ grill on some posts with the space blanket behind it?

lol, I was going to comment that aluminum might be better because it conducts heat WAY better, even though some people are scared of it.

+Taste Sking Well, as a professional Chef, I can tell you that heat is, in fact, important. Heat is what cooks your food. However, it goes beyond that, because poor conductors of heat, like stainless, take a LONG time to heat up, and also disperse heat in an uneven way. this could cause you to have to cook longer and end up using more fuel. Now, this may not seem like a big deal, until you have food that takes forever to cook, and is overdone in one section of your pan and not cooked in another. Also, you have to consider the amount of fuel used to cook the food. More fuel means more time gathering fuel, or paying for fuel, in my case. This is why most restaurants do not use stainless cookware, unless the stainless cookware has either a copper or aluminum core. This is also why most stainless only cookware is very thin, because there is less mass to heat, and then you end up burning things lol. The final point I will make, is that given the uneven heating of stainless steel cookware, it actually cools down faster than aluminum, carbon steel, cast iron ect. This is because the heat doesn't conduct well, so you end up with only parts of the cookware being hot, and only where the heat is applied, rather than having it transferred throughout the entire pot, pan, ect. So, hopefully, you can see my point here. That being said, hey if you want to go stainless, more power to ya. My point was only on efficiency, nothing else.

Matthew Thomas of course you are correct, but as you said your point was on efficiency, i wrote if you dont care about time it doesnt matter. it depends on what you plan to do with it of course as well.but i think its very exaggerated to suggest that a stainless steel pan will cook one part of, lets say, a steak to well done and another part bloody. even if you can just move around your food. however, lets stop talking about this, i accept your points and reasoning. good day.

+Matthew Thomas What do you mean? Like it's sandwiched between steel layers? Hey- from a cooking stand point, what would you think of a titanium pot with a stainless steel (or copper, or aluminum) bottom? I was figuring it could be a way to get around the issue that titanium has where it heats up really quickly right where the heat makes contact with the metal & then thing burn. Maybe titanium all around & then a layer of different metal under it?

exactly, a demo video would be nice

+daniel w hell invite us for dinner while making that video Dave!!!

I know but I want an invite. I like biscuits too

+bubba16430 One pan would not sit flush for storage if you did that

+wildernessoutfitters OK, How about drilling holes through the bottoms of all pans while stacked together flush to put the bolts, and that would hold them all securely in place while traveling.

+Trailtraveller Aluminum is the best conductor of Heat, but it is also more effected by wind to maintain temperature-I think for this application steel is a better option

+wildernessoutfitters Agreed, for something like this, you will have to let it heat up anyway, so having something with more thermal capacity is better for maintaining a constant temp.

+Trailtraveller These are in fact Aluminium so I guess thats a win in your book anyway! LOL

+GraymanTactics Like the name

+Trailtraveller What's the difference between anodized & painted? Could I just use engine paint & get the same effect?

+Ron Larimer They are 10" x 13", but this can be done with any size as long as they are all the same.

Thank You, Hope you are having a great Thanksgiving