I am trying to find info about making an oven in the field or in an emergency. Does anyone know where I can get info like this?

Search for pop can or tin can stove. Also, "hobo stove"

I did a search on Google and came up with this:

http://www.permaculture.co.uk/mag/Articles/Earth%20Oven.html

Looks pretty interesting...

I've never tried these, but I remember thinking they'd be perfect in such a situation. Mostly because they require zero fuel (well, hydrogen for a fusion reaction, but you don't have to supply your own), and they can be made out of darn near anything (my favorite so far is the two pieces of glass and an old tire): Solar ovens

Can reach very respectable temps. Enough, IIRC, to bake some things.

Also, dutch ovens look pretty snazzy... Dutch Ovens In principle, it's just a specially shaped metal pot you fill and then surround / bury in hot coals. Apparently they can bake bread and stuff. But they're less of an improvised oven, because you really oughta already have the pot.

After that, I dunno... Aren't there some breads or bread-like things that can be made by wrapping dough in wet leaves, then covering the leaves with coals? What's the oven for? In an emergency, cookies would be nice, but hardly a necessity. <img src="/images/graemlins/smile.gif" alt="" />

Well, I use a 30 cal ammo can for a charcoal grill. Works pretty well, to. I can make dinner diner for one on it with 10 briquettes.

If you stripped out the gasket, you might be able to make one into an oven if you stuck it in a hot fire, or layed it on stove or grill. If you went with a 5.56mm can, pulled out the gasket, you might (emphasis on the might) even be able to get it into a "fat-50" can. put a layer of coals in the bottom, then insert the small ammo can, stuff the space between them with more coals, and you have dutch oven.

Neat. How well does it hold up after using it for a while (multiple heat/cool cycles)?

Kinda non-survival here, but way back when (mid 70's I think) my dad made a charcoal grill out of an old quarterbarrel he happened to have.

Not very portable, but great to take tailgating at Brewer games. <img src="/images/graemlins/grin.gif" alt="" />

I think it was an old Pabst barrel too.

i saw 2 diffrent way of baking in the field this weekend.
One of them was using 2 set of campingstyle pots and lids. You take a large pot and put the lid of the smaller pot in the larger pot first to act like a spacer ( for airspacing ). This way your food won't burn to the botom. than put the food in to the smaller pot and put thay in to the larger pot, on top of the small lid. Leaving airspace between the pods. Than put the big lid on to the large pot and put it in to the fire.

way number 2 is to dig a hole, make a fire, and add rocks to the fire to heat them. Than wrap you'r food in leaves. Put you wrapped food in to the fire and quickly cover it. If that isn't done it time the leaves will burn through. This can also be done with a large pod, where you add the coals of your fire and heater rocks. ( is the large pot in the picture )

Pretty well so far. <img src="/images/graemlins/smile.gif" alt="" /> I packed it fully with charcoal adn burned that to ash four times when I got started, and I've used it a few times since then. Biggest thing I've seen is a slight warping on the long sides, but nothing major- the lid still goes on and off easily. I imagine that rust might be a problem over time, as I kill it by adding some water and dropping the lid, then letting it cool until I can hold it in my hand (not by the handle, but resting in my hand) before I stuff it back in my trunk.

The only thing I did do was add add a couple of pipe nipples and an angle to make a "snorkle" to get air into the underside of the coals. I could have drilled holes, but I didn't want to do that so that I could have everything be fully contained.

The gasket I figure might burn out over time, but if the can is in good shape at that time, it will be repainted and used for tool storage or something, if I don't use it for an oven. IIRC, Lofty Wiseman recommends ammo cans as part of a clay oven, so I figure it has to be rugged enough to last.

I have heard that you can just dig a hole in the ground, build a fire in it & keep it burning for an hour or so. Wrap the food in foil, leaves or a coating of clay and put it on top of the dying fire and fill in the hole. Let sit for 2 hrs.

I think you might have to have a trench leading into the fire hole while the fire is burning to provide enough oxygen.

I've been meaning to try this with a chicken. It's on my list.

Sue