I also have an 8", which is about the right size for two people. A problem with many recipes is that they written for the larger ovens, 10, 12 or greater. So one way or another I have to innovate.
Another problem I have with many recipes is that they are really just kitchen recipes cooked in a DO. They call for ingredients that am more likely to have at home than in camp, and even specify a 350 deg oven.
The challenge then is to come up with ideas that use the limited ingredients I have in my camp box, that don't require a lot of utensils, and don't require a lot cleanup.
Biscuits are the best starting point. They are the pickiest in terms of balancing top and bottom heat. Stews are pretty easy. Dumplings and cobblers some where between.
My latest oven is a GSI hard anodized 10" aluminum. It has about the same volume as the 8" Lodge, but is lighter. Since it doesn't have integral feet (using instead a simple 3 leg stand) I can use it at home on the stove top as well.
paulj
