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Old 03-08-2020, 07:44 PM   #21
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Little addendum for any innocent bystanders who might happen upon this thread.

My oven, though not identical to the one discussed here, is functionally identical (but uses a manually lit pilot). Late last season I had occasion to discover it didn't work. The pilot was somewhat anemic and didn't increase greatly in flow when I turned the temp control up.

I did find that if I held a cigarette lighter to the thermocouple, the main burner would come on, but went out pretty promptly as soon as I removed that extra heat.

Tore into it yesterday, and found two issues. First, the pilot burner assembly was a bit carboned up and likely had a cobweb or two restricting gas flow. Cleaned that up with nothing more than an old toothbrush.

Second issue was that the thermocouple wasn't sitting precisely where it should be longitudinally. It's only held in place by a small spring wire, and it was shifted back a bit from the indent for that wire, so the flame, even if full strength, wouldn't hit it properly.

I suspect it was dislodged from its proper seating due to the previous owner storing things in that space while traveling.

With a robust pilot flame and the thermocouple properly seated, I'm ready to scorch casseroles this season.
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Old 03-09-2020, 09:58 PM   #22
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Quote:
Originally Posted by Tinstaafl View Post
With a robust pilot flame and the thermocouple properly seated, I'm ready to scorch casseroles this season.
Thanks for posting your fix. This is very helpful for members in the future.

Scorching your casseroles, that is very possible. Suggest getting an oven thermometer and put inside the oven to figure out if yours is XX degrees hotter then the knob or colder and then adjust accordingly. It can be either way.

We do use our camper oven from time to time, not a lot but when the opportunity presents itself we do. One needs to figure out the hot spots and rack adjustment and temperature knob settings to bake to perfection. Some have used a pizza stone below the bottom rack to help tame down the hot spots. I have not used the stone yet, but heard many have.

As I have said when doing Dutch oven cooking with charcoal, and I now do a lot of it, once you burn up enough stuff, you figure out the coals process. The Atwood oven is not as bad as the Dutch oven, but there is a learning curve.

Happy baking!
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Old 03-10-2020, 04:49 PM   #23
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I do have an oven thermometer; wouldn't bake without one. It's an inexact science at best though, since most gas ovens fluctuate 60-70° while cycling the burner.

I've heard of the pizza stone thing enough times to give it credence. I have one on order.

If the Atwood is easier than a dutch oven, I think I'm golden. Been fooling with those for years.
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Old 03-10-2020, 08:54 PM   #24
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It looks like the biscuits are ready, I'll be right over!
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Old 03-10-2020, 09:00 PM   #25
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Yes, for sure the oven is easier to master, or at least adjust the heat.

Apple cobbler Atwood stove style. Makes the camper smell nice on a cold wet fall weekend.









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