Those metal tins which are acting as ovens: it looks like they originally contained sunflower oil. Is that an important feature? (I guess you wouldn't want to use tins which originally contained paint, for example.)
Karim, i saw them in new, too. So, it is very interesting for me too...
You need to know(some of them):
-a fork with 1.5 inch in length and 3-4 cm in diameter
-thoroughly washed chicken, hanging on the fork from top to bottom. (hanging on like a jacket)
-don’t use tins for used for petroleum products.
-use tins for used 18 liters of cheese, pickles or olives
-cover part of the mouth must be full-cut
-you must turn off the reverse. (without touching the chicken)
-the touchdown parts must be sealed with soil
-a chicken-sized heavy stone can be placed on top of the tin
-the fire burned up to 40 minutes in the winter. (in the summer 30 minutes)
-it will be held until 10 minutes after the time period. (with the surrounding ash)
-for the vegetable part of the bottom tray. (potatoes, eggplant, tomato, onion, garlic, etc.)
-Approximately 1 hour after the meal cooked...
If you taste the meal cooked with soaring from chicken oil in the bottom, then your eyes usually will not see chicken...
PS: This is a Turkish meal. The recipe is also in Turkish . So, sorry for the bad translation...
Henry Wong wrote:IMO, this is probably okay for anyone that does camping.... on the other hand, if I were to do this in a backyard, I would probably prefer to pay for a brick oven, smokehouse, or BBQ setup.