Not sure, but don't think there's room for even a smallish bird back there.
You did get me to thinking, though.  How hard would it be to redirect the
exhaust into a heat exchanger equipped oven?  It could be mounted aft of the
vehicle and possible even pass the SPIRIT of environmental laws?

Anyone?

Karl Wolz

-----Original Message-----
From: Vanagon Mailing List [mailto:vanagon@gerry.vanagon.com] On Behalf Of
dahn van
Sent: Thursday, November 26, 2009 8:47 PM
To: vanagon@GERRY.VANAGON.COM
Subject: Re: is anyone going to roast a turkey in the van?

The elusive answer I'm looking for is not about campfires or stovetop
ovens... it is the roasting rate for a bird wrapped tightly & wedged on top
of the engine while driving... how many minutes per pound (or kilo) at
highway speed?
How often must I stop and turn the bird to ensure even cooking?
To baste or not to baste?

Seriously, I grew up learning to heat canned food & cook meatloaf on the
engine of our family's various sportscars.  I recall the Triumph TR-4 having
a great flat shelf-like spot at the rear of the engine block where we heated
all kinds of food while driving... the aroma of stew coming through the dash
vents.
Imagine the smell of that roast turkey wafting through the Westy as you at
long last pull into a campground.

Dahn
'Betty'  85, 2.3 Gowesty

> Date: Wed, 25 Nov 2009 11:45:54 -0800
> From: groups.florian@GMAIL.COM
> Subject: is anyone going to roast a turkey in the van?
> To: vanagon@GERRY.VANAGON.COM
>
> title says it all. just wondering. If you do, please share pictures.
> thanks and happy thanksgiving.
> Florianw

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