advice needed

cheap casserole dishes can be picked up at copperart or other cheap housewares shops- just make sure they say oven safe or you'll have a cracked dish half way thru backing. Get them on a trivet too so they arent exposed to the super hot metal on the base of the oven.
For something more durable, just get metal cake tins with rolled edges, or deep pie dishes- not as prone to smashing in your camp box. chuck a cheap scourer in the box as well and you're sorted.

On mains power (with the waeco generally closed up and left alone) beers get iced up on 3 lights- on the road I up that to 4 or 5 depending on how often it gets opened, and what the ambient temp is. Go out and grab yourself one of the dual temp thermometers from altronics or jaycar- they seem to keep everyone else here happy. Mount it on the dash and at a glance you can see the internal temps

As with any dough, if you keep it in the fridge for too long it will go off. Safest way to go is to freeze if it will be more than a day or 2 that you are holding onto it for.

3. I can answer. Although the recipes for damper I know of use plain flour (and flat beer) the inclusion of bi-carb of soda to cause the damper to rise may be compromised.

A better solution would be to "half" the ingredient measurements, thereby only mixing a sufficient qualtity for a one time cooking to suit the quantity of people you are cooking for. Damper doesn't require "rising time" like a yeast bread does.

By the way, the packets of bread mix work wonderfully well in a camp oven.
Although needing time to rise after mixing, the results you get will just about kill off further efforts with making Damper.
Just mix ingredients together with a "one tin" quantity of water, knead for a while until you get sick of it, (or you get thirsty because you can't pick up your beer with doughy hands) and place in a rectangular cake/bread tin that will fit into the Camp Oven. Sit in a warm place until risen (inside of the car, or on top of a warm engine is good).

Whack in a hot Camp Oven and cook untill a skewer or fork comes out dry.
By the time you have rid yourself of the dough on your hands, the bread will be ready to eat.

Fresh, crusty bread. YUM!!!

P.S. I usually eat wholemeal bread but find the standard white variety mix works best in the Camp Oven.

How's it going Glenn ,

Have cooked a fair few "one pot meals" in our camp oven.

If you keep the temp down there is no need to have a separate caserole dish inside .

Washing up is every man's enemy , why make more than you need to ?

Glenn.

You haven't worked out how to keep your beer cold in your fridge yet?

How many lights?

Can't you read a thermometer?

I'm worried about you.

I strongly suggest a night of drinking at my place to help with your education.

May even induce some other "scholars" to come to help with your enlightenment LOL.

We're here to help,

Jim.

Hi 4wdadventureoz

1. have a look at DFO moorabbin, huge kitchen shops in there.

2. I usually have about 2 lights on, my big fluro and a little 12v lantern hahaha
mine freezes on 4 lights but is the 40L

3. Let it chill out in the fridge with the beers hahaha

no worries Maaaate