Anne Baarn

You're pretty safe with propane indoors, as long as the flame is on. Big parts of the world cook on propane/butane and lpg.
I use 16 kg bottles, returnables.

Check the connevtion on your camping thingy and you can probably get a refillable cylinder for it.

Anyway, campfire cooking is not very difficult, but requires attention. If you don't have one yet, get a Dutch oven or potjie. Make a little tripod. Either for the pot to stand on, or to hang from and start making stews & curries.
Get a little grid and use it for meat, corn, eggplant etc.
Flatbreads can also be done very well over a campfire.
And kebabs

Maybe tell us what you like eating and we can help better?

I'm off grid, 'cause there is no power mains in this area. I got a 2 plate gas stove and wood and charcoal (and loads of cast iron, charcoal grills etc)
Happy to help

Fired up, and runs pretty well.
Even roars like a rocket, despite being dry stacked.
Oven design is next....

Rebuild outside. Still dry stacked as it is not in it's final position and I hope it works. Too much wind to try now.
Top layer is angled to fit the pot. Inside is space tor a trivet and another pot for baking bread.
I left it as it looks nice. Still want to construct a "proper" oven though

Minor update:
I managed to do away with the steel
Now looking at a burn chamber of 19 x 19 cm (7.5 x 7.5 inch) Just a little larger than in Tim Bartlet's ebook. Height is now 26-27 cm (about 10.5 inch, adjustable)
Burn chamber is 19 cm long (7.5 inch)
Riser is 19 x 19 cm (yep, 7.5 x 7.5 inch, adjustable height).
It's still on my wooden deck, so not yet ready to be fired (painting walls is priority 1)

Thanks for all extra info!
I'll play around a bit more.
And keep everyone posted

Thanks Thomas
Our solid bricks here are very soft. These are quarry bricks. Red clay and used for wood fired ovens and so on.
And yes, this is just a demo. No ways I would fire it on my wooden deck!
The fire chamber inner dimensions (as well as the others) are about 18-19 cm by 18-19 cm.
The bricks are 18 cm long, which is why I needed the angle iron to bridge the gap.
I figured it would cope with the heat.
If I need to bridge with bricks, I'll have to redesign anm make everything a bit smaller. That is actually what I had before, but this looked nicer.
By the way, the intention was to use mortar. The dry stack would be nice, but it will leak.
I like the looks of the brick construction.

My other idea was to try find flue pipe and "lay" that inside this construction and fill the free area with vermiculite.
I've found vermiculite, but I do not know if I can get my hands on flue pipe.

I would like to work with the materials I got. Luckily I got access to welding, grinding and cutting equipment.

It really is a work in progress... I don't even know where to place it!

Hi all,
I was going to build a wood fired dry stack oven, but I figured they wouldn't do to well for baking bread.
So changed to looking at a rocket oven.
So far, I dry stacked the idea
And would like some feedback.
Basically: would this work?

Once I get the base right, I will move onto the oven.
I got an oil drum that will be the outer layer and a narrower steel tube (inner coil) that will become the baking chamber.
Wish me luck as I am not hindered by too much knowledge