Anyone ever mapped their engine to see what temperatures are where for cooking on the trail (literally)? I used to wheel with a guy in OH that had done it on his Jeep. Was kinda funny getting on the CB and asking if anyone was ready for lunch and he came back with "no, I got another hour on my HotPocket"

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Ha Ha, that's hilarious. I am wondering if you can use the residual heat from the engine block to either warm up food or actually cook with it. It would be pretty cool if you could.

Funny this started because some guy i know just told me the other day that some Mexicans that he worked with would make burritos and wrap them up and set them on the block, i bet it was more toward heating it up.

If you can put the food close to the exhaust manifolds it will cook, anywhere else really just warms it up.

Someone even wrote a recipe book for manifold cooking

http://www.wisebread.com/cooking-gre...the-heat-is-on

WOW!!! Great find, so it can be done. Now let's see if there's space in my 3rd gen for a roast.

Good luck, there's barely enough room around the engine of my 01 for a couple of hotdogs.

Shaddup - unless you have a 3.0, you don't know what a "tight" engine bay IS!

^^ Completely agree

I have cooked LOBSTER on the manifold of my PETERBUILT before but it does take few hours/hunder miles just wrap it up in foil real good

......"If you've ever cooked food on an engine block, you might be a redneck"....


I bet if you bounced revlimiter for a few seconds, you could roast marshmallows.

I prefer the Infrared thermometer teqhnique to mapping out the cooking temperatures of my engine...

From the website: "Get your car up to operating speed, or better yet take it for a drive around the block for five minutes, and then bring it back to the garage and lift the hood. Now, finger at the ready, you start quickly touching various parts of the engine (nothing plastic...that will never get hot enough to cook anything). And by quickly touching, it's the kind of swift stab that means your finger feels the heat but you don't give yourself a third degree burn. (If you're feeling really wussy, try an infrared thermometer). Usually, the hottest part of the engine will be the exhaust manifold. On older cars, the top of the engine block will be a good, sizzling place.

You're not just looking for the hottest parts of the engine. Like any kind of cooking, different foods require different temperatures. A very hot part of the engine will be great for thick meat, a cooler part good for veggies or fish. Or, if you're traveling many hundreds of miles, you may want to use the cooler part to slow-cook your meat. Mmmm. As always, this is trial and error. "

: is this for real??? Can you imagine that..... driving for an hour or two, and you smell something burning, you get out, pop the hood, and say "Crap, my steak is burnt"

[quote=stormin94;50814453]......"If you've ever cooked food on an engine block, you might be a redneck"....QUOTE]


Ha Ha Ha

Even a quick poke at a bare exhaust manifold is probably gonna burn bad enough to ruin your day.

That tuna can breakfast recipe sounds delecious... Think I'll try it next week...

Real rednecks cook over tarpot burners...
I was on a job once and the roofers had their tarpot trailer going and at lunch they got out a package of weinies and started cooking them and toasting buns over the burner exhaust... now that's real redneck cooking...

maybe someone should make a combination exhaust header/griddle?

Or you use space heaters to roast dogs on a Job site or in a cold Shop, did it when I worked at a shop in GA since we had to keep the bays open to bring customer's cars in and out of the shop, so gas space heater worked like a charm

Lobster? you hanging out on the docks?

I get my leftovers,when I go out on the road,and get subs and put them on my Cat 3406 engine.Set it close to the turbo and let it cook.Double it in aluminum,No mayo in the sandwhich.

Looks like we got a couple of truckers here...
As for cooking, my dad just sets it inside the kenworth hood to warm up...

I've always heard of cooking with Engine heat and have seen it done on a small block Chevy. But I haven't found a good place to try it on my 22r. Mind you I've never really thought about looking or experimenting when I had some time. It's just been a hurry up glance in the dark when packing to head to the trail. lol

Any thoughts, suggestions, experiences with using a 22r to cook?

we used to cook meat n potatoes, chilli and stew on our snowmobiles up in the mountains it works pretty well. it takes 3 times as long as an oven but at least the time flies while you are having fun haha

Check it out on MotorWeek, my cousin was the host for a while he did a special on it, name's Henry Kopacz.

Remembering from my old 87 22r there really are'nt any handy "hot spots" like you get with a small block v8.
Your best bet would probably be to use one of those small wire mesh baskets they sell for cooking veggies and other loose things on an ordinary grill and attach it to the exhaust manifold with some screw band clamps.
It would need to be a shallow one to ensure clearance against the wheel well... and you'd have to watch your cooking times right against the manifold is going to be the hottest spot in the bay... on a warm engine you ought to be able to roast a spud in about 30mins a steak might take 15 or less... and you'ld have to stop once to flip everything to the other side for even heating...

Ya, my buddy wanted to warm a couple burritos on the way to the Rubicon a couple years ago, but there really isn't a good place to do that on a 22r. The 22re has a much better chance, but still limited space and clearance on the Intake.