Things You'll Need:
- Coffee can
- Tuna can
- Cardboard box
- Tin snips
- Punch-type can opener
- Roll-type can opener
- Soup can
- Pot or pan
- Paraffin wax
- Wick lighter
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Step 1
Remove one end from the coffee and tuna cans using the roll-type can opener. The closed end of the coffee can is the top of your stove, and the open end of the tuna can is where you place the oven's fuel. Set the tuna can aside.
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Step 2
Punch 10 holes along the upper side of the can. This is just below the rim of can. These holes are the chimney vents on the backpack oven.
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Step 3
Make an opening on the side of the can. From the opened end, use the tin snips to cut a door on the side of the can that is 1 inch higher and 1 inch wider than your tuna can.
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Step 4
Cut a cardboard box into a long corrugated strip to act as a wick for the burner. The strip should be a little wider than the height of the tuna can so the wick is easy to light, and about 3 feet long. Roll the strip up like a sweet roll and place it in the tuna can.
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Step 5
Melt the paraffin wax. Use a double boiler to melt the wax or use an old soup can placed into a pot or pan. Heat until the wax liquefies, removing any wick pieces floating around in the liquid.
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Step 6
Pour the wax over the cardboard strip in the tuna can. Fill it to the rim and allow the wax to cool and harden. Place the opened end of the coffee can over the tuna can and light the cardboard wick with a lighter.
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Step 7
Refuel as needed with small wax bits, twigs or charcoal. The burner can fuel the oven for 1 1/2 to 2 hours. The opening on the side of the oven allows you to feed the burner fuel if needed.
