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  • #16
    Originally posted by perdidochas View Post

    The water/steam is to transfer heat. From what I've read about it, it doesn't make for soggy foods. Now, they aren't crisp like dry baked goods, but they aren't soggy. Here's a link to a DIY version:

    http://www.trailcooking.com/fauxbaker/
    We did something similar using three round throw away cake pans (one was cut up to use for the stand) to make pizza the third night of a four day backpack in Grand Canyon. It was awesome. The only problem is that you're cooking for awhile and so use a lot of fuel.

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