Dan - Member - The Prepared

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Reply to: Controlling cooking food odors whether SIP or Bug Out conditions Posted April 19, 2022

I like the fire pit idea and will try that soon. In the sake of conserving fuel I have heated meals and finished them off in a homemade wonder bag to insulate pots and let the meal finish cooking that way. The insulated bag or box helps retain heat and odor while finishing cooking your meal like a slow cooker. Basically any meal you can make in a slow cooker can be made in a wonder bag. Also, when I worked construction as a rough framer. We didn’t have a microwave available to heat meals. So I used a thermos daily to make Spanish Rice, Red beans and Rice, Pancit, Steel cut Oats, Chili. I’ve used dehydrated veggies and made vegetable soup. Preheat thermos with hot water first, say for ten minutes while a prepared ingredients. Dump out water and add new hot water and ingredients. When lunch came around I had a still fairly hot meal. My wife made me a large sock I would put the thermos in for extra insulation and it certainly helped during the winter time to keep the meal warm for later consumption. Now you guys got me going. I’m gonna make a solar cooker box and see if I can bake bread. If I can find a fresnel lens I’ll make a stand to focus the light unto a cast iron crock pot and make a meal natures way. Should be basically odorless. Where there’s a will, there’s a way. Gonna read some other post now.

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Reply to: Controlling cooking food odors whether SIP or Bug Out conditions Posted April 19, 2022

I like the fire pit idea and will try that soon. In the sake of conserving fuel I have heated meals and finished them off in a homemade wonder bag to insulate pots and let the meal finish cooking that way. The insulated bag or box helps retain heat and odor while finishing cooking your meal like a slow cooker. Basically any meal you can make in a slow cooker can be made in a wonder bag. Also, when I worked construction as a rough framer. We didn’t have a microwave available to heat meals. So I used a thermos daily to make Spanish Rice, Red beans and Rice, Pancit, Steel cut Oats, Chili. I’ve used dehydrated veggies and made vegetable soup. Preheat thermos with hot water first, say for ten minutes while a prepared ingredients. Dump out water and add new hot water and ingredients. When lunch came around I had a still fairly hot meal. My wife made me a large sock I would put the thermos in for extra insulation and it certainly helped during the winter time to keep the meal warm for later consumption. Now you guys got me going. I’m gonna make a solar cooker box and see if I can bake bread. If I can find a fresnel lens I’ll make a stand to focus the light unto a cast iron crock pot and make a meal natures way. Should be basically odorless. Where there’s a will, there’s a way. Gonna read some other post now.