I use mine. For storage. I cook on the burners, but not the oven. The oven is kind of lame, and I don't want it to get dirty...cuz then I'd have to clean it.

 

We use it on occasion, sometimes its nice to make an app in it or the like. We are not (yet) live-aboards, so we will sometimes take something premade from home down to the fridge to be heated later. Mostly though, using the burners.

 

When we bought our boat it was 8 years old and the oven had never been used. We use the oven a fair amount when we are away. We usually cook oven meals when the weather is cooler, particularly in winter.

We use the stove all the time. What us the point of having a full galley if you aren't going to use it? There is no concern with moisture build up, we always have hatches open, and there is an opening portlight right above the stove. My only hesitation is cooking smelly foods like curry, bacon etc. The smells linger in the boat for a while, but we ventilate well and it goes away.

Most of our protein is done on the gas grill on the rail.

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When we bought our boat it was 8 years old and the oven had never been used. We use the oven a fair amount when we are away. We usually cook oven meals when the weather is cooler, particularly in winter.

We use the stove all the time. What us the point of having a full galley if you aren't going to use it? There is no concern with moisture build up, we always have hatches open, and there is an opening portlight right above the stove. My only hesitation is cooking smelly foods like curry, bacon etc. The smells linger in the boat for a while, but we ventilate well and it goes away.

Most of our protein is done on the gas grill on the rail.

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Good to know! Since the pandemic, I've been making bread, and have become fond of fresh baked bread. I have learned how to make flatbread (preparing for sailing life) but would like to bake an occasional loaf. And cookies... must have cookies....

 

Hi,

I am not a liveaboard. However, when doing long distance races or cruises we do use the oven. It's not an every day occurrence, but a hot meal does cheer up the crew. I had no problem cooking baked ziti, lasagna, etc. The nice thing about cooking in the oven is that it's unattended.. Put something in and 45 -60 minutes later it's done.

The stove does get more usage than the oven, but the oven works well.

Barry

 

In my young racing days when we were on stripped down race boats we were lucky to have a single burner stove, and usually ate cold meals. We referred to the more luxurious racer/cruisers as "Lasagna Boats" because they had ovens and ate hot meals during the races!

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We are not liveaboards but we do use the stove every time we're on the boat. We haven't used the oven yet, it seems to need something, my wife actually figured out what was needed to get the oven going, I forget. So in the meantime I bought this 'Omnia' oven that sits on the burner, my wife has managed to bake all kinds of stuff in this thing, it works pretty damn good, at first she was skeptical but now shes a believer, so much so that I haven't heard anymore about getting the 'real' oven fired up.

I will probably get it (the real oven) going sooner than later but for now, with our minimal amount of time at the boat, the Omnia is fine....

 

I use both the stove and the oven but certainly use the stove more than the oven. That said, I am a vegetarian, don't drink soda or alcohol, and do not have refrigeration. In other words, my use will probably be different that most folks on here. The vegetarian part means that I never barbeque. The no refrigeration part means 6-7 days out, all the rest of the food needs to be either canned, non-perishable or dry packed.

I have never tried to bake bread in my oven, but when going out for longer periods of time I have used the oven. On those occasions, I have made meals at home, cut them into appropriate portion sizes, put them in a seal-a-meal and froze them. I keep those frozen meals in the ice box. They act as 'ice' but by maybe 3-6 days out they will thaw. At that point, I either warm the meal by putting the seal-a-meal pouch in boiling water, empty the contents into the top pot of a double boiler to heat the food (for something like soup or chilly), or put it on a baking pan and cook it in the oven (for something like lasagna, burritos, or spanakopita). I don't find that the oven heats up the cabin much, but most of the times that I have used the oven has been on early spring cruises and fall cruises where the air temps are cooler so that kind of hot meal is more appealing.

Jeff

 

The vegetarian part means that I never barbeque.

Jeff, you haven't lived until you've had grilled zucchini, peppers, mushrooms and corn on the cob... Just sayin'...

 

I don't watch much youtube, but don't know anyone out cruising who is doing all of their cooking on a camp stove in the cockpit. Did you see perhaps cooking on a grill in the cockpit instead? That is common.

We use our gas stove and oven pretty much every day. We use our electric induction plate, convection oven, and microwave a lot also. Our BBQ is probably the least used cooking device on board.

I'm using the royal "we", as I personally don't use any of it.

Mark

 

No, we've seen both Good, Bad and Ugly cook on camp stove in cockpit (made chicken chili) and we also saw Blue Moon boiling water for morning coffee (I think that's what it was). We have also seen people grilling on the cockpit too, but really haven't seen anyone (other than maybe on catamarans) using the stove in the galley. May be just our choices in video channels though....

 

As a liveaboard for the last 5 decades or so, I can't imagine most of the comments above. If I had a stove and oven (preferably propane) they were used, in most conditions at sea. The stove top was hot fresh coffee when needed, which was often 4-6 times a day at sea. Before I had a genset, a microwave wasn't available to me, so the oven was the rewarmer.
We never made bread as such, but banana bread was common, as were cakes and even cabin bread pizzas for one equator crossing. Imagination is mandatory when living out of cans. I still have my double gimbaled "Sea Swing" stove. It has a kerosine Primus cooker with an adjustable very heavy all brass counter weight. It never, ever spilled one drop of boiling water (or anything else) no matter how rough it was. It is an amazing piece of non-technology. I can imagine that it was aboard Spray, when Slocum circumnavigated.

 

What a weird (to me) question. How else would you make bread (sourdough, focaccia, boule...), muffins, baked pasta, roast turkey, cookies, squares etc. etc. etc.

The BBQ only does so much...

 

Well, I agree, which is why I wondered. I thought maybe the majority ate soup or stir fries or raw veggies..... Glad to hear that others enjoy baked food too!

 

As others have already said, it would be bizarre to have real cruisers using a camp stove in the cockpit when they have an actual stove and oven on board. Another waste of Youtube space I'd say.

Of course we use our oven... quite a lot. Bread, cookies, casseroles, pizza, various 'melts'... made shepherd's pie the other night. How else would I get the cheese to melt just right .

We use the stove burners more than the oven, but our oven gets used a few times a week while we're on board.

 

Not sure which channels you've been watching, I've only seen 1 youtuber that does this. I've always used the stove onboard. seems logical

 

We use the stove when we stay onboard. We're on our second one! Boats need ventilation. Cooking does throw off humidity. A fair amount of out meals are pre cooked or prepared meals that don't require more than heating up.

 

Oh and pizza. Lots and lots of pizza. What is cruising without pizza?

 

How would you bake blueberry muffins in Penobscot Bay without an oven? We use it for lasagna on overnight races and for heating casseroles prepared at home. Closing the door keeps things heating that would fly off the stovetop in nasty conditions.

 

Wife got an air fryer, I think the oven hasn’t been used since. We use the stove top for coffee, and for soup. Most of the time it’s the grill.

 

Yes. The stove top multiple times daily. The oven rarely, but more than on land.

Kerosene, do I get extra credit?

 

We use the heck out of ours, but then, we're not on u-tube. I guess if I watched any of those self promoting u-tubers I might have learned maybe we shouldn't use it?

 

We live abord.
We use the stove top 4 or 5 times / day.

The oven we use 3 or 4 times per week, or more at sea and at anchor. Some weeks we bake/roast (broil in USA) in the oven most dinners. But we don't bake bread as we are both low carb.

At sea I demand the best food. There is NO pre-prepared food. We make fresh for every meal (even if we have to use Spam & canned ingredients. Not only is the food quality better but it gives things to do even/especially in challenging weather.

We also have an outside, cockpit grill we use often. It's not gas. It's BBQ coal. We can add fragrent/smoking wood to it. Real flame 🔥 gives real ambience ❤❤❤

We use the oven so much that I need to replace it now. It's only 10 years old but it gets used too much!


Mark 😊

 

You used the words fresh and good in the same couple of sentences you used Spam.

 

Touche! 😂

I did have a bit of a laugh as I wrote that. And it does require an explanation.
We do a lot of long passages of more than 2 weeks at sea.
I don't know how many Calories a person uses per day on land compared to being at sea but if we use 2500 per day normally, I think in rough weather it might go up to maybe 6,000 per day for a skipper or solo sailor (crew a bit less as their stress level is lower).
Our last passage was 36 days. I thought it would be about 25 to 30 days. First 2 weeks very cold and very rough. Our freezer capacity is only 25 litres which is exclusively steak. The only vegetables that will last over 2 weeks are onions (maybe potatoes but we dont eat them). So we don't have enough meat for any long trip so we do have to supliment with refrigerated and canned meats. As you know by looking at the ingredients on the manufactured meats, both refriegerated and canned, most have very low % of actual meat in them. Spam has a very high % of meat (OK might not be the best quality meat!!!!) so we always have a reserve supply and an emergency supply (note theres a difference).

Yes, you're correct to differentiate Good, Fresh and Spam But in the situation of being at sea using Spam with a fresh onion is better than the standard sailors 3 Can Dinner: Can of meat, can of vegetables, can of soup boiled.

So in heavy weather when other boats are saying "Its too rough to cook" we will replenish the 6,000 calories with (example) an oven baked dish of diced spam, add fresh onions and canned mushrooms sautéed, add plenty of dried herbs but none that have been used in the last 3 or 4 days - this adds variety, can of tomatos. Baked for 30 or 40 minutes.
Just the aroma going through the boat lifts the morale.
Breakfast is a full-on Spam attack! Loads of spam and 4, 5 or 6 eggs each. Eggs keep fresh for months.

The oven is VITAL at sea. Can you imagine trying to cook in the cockpit on a camping stove top when the boat is catching waves? "Look a mutiny! The crew are revolting!!!" Yes, crews are always revolting but we better feed them

One last cooking point...: We don't eat all the steak first! We try and plot our time-line and introduce the Spam as soon as we can so we are not left a Spam week. Rotate each day: Steak day, refrigerated meat day, spam day. Rotate the herbs/spices: Day 1 Herbs de Provance; Day 2 Curry; Day 3 Asian Chilli; Day 4 Oregano; Day 5 Garlic.... etc Always different. To assist variety we never put, say garlic, chilli and herbs de Provance in together.

Spam and egg rolls... Creativity at sea is important (This photo off google appears the food is deep fried. I don't advocate boiling oil anywhere on a boat at sea!)


Mark

 

This almost feels like a troll. Of course we use the galley.

I did have a smaller boat once (Stiletto27) that used a camp stove. Usually in the galley, but not always. It depended on what I was making and where I was working, and the weather.

I am required to steam crabs on the grill outside; the onion and hot pepper can be a bit much in the cabin!

 

Use my oven! Don't own a camp stove as i am a boater, not a camper.

 

We are just weekenders, but I like to cook and bake, and the galley with its awesome stove and oven was one of the things that sold me on our boat. We have a three-burner propane Marine Stainless Fittings stove with oven, and the oven has an infrared broiler burner as well. I use the stove every weekend we are on board, and the oven maybe 2/3 of the time. I often do some advance prep at home to make things a little easier or faster to assemble on board. I haven't done the frozen portion thing yet on the boat, but we do that at home. We only have an icebox on board, so that sounds like it would be a great way to have some meals that are a little more complex to prepare, while also helping to keep the box cool.

Pro tip: Get an oven thermometer if you are baking regularly. Our thermostat control labeling leaves a lot to be desired. We have a simple analog dial type that just lives in the oven all of the time. It works.

I couldn't imagine having a working stove and then going through the mess of hauling out a camping stove to cook on that. The gimbal mount alone makes things so much more comfortable and safe! I have seen a few "camp cruiser" type boats that have a small, single-burner backpack-style stove mounted on a gimbal near the companionway. These seem to make some sense for the solo long-distance types where I've seen them in use.

 

Now we're really excited to get our oven back in working order, but the 'Omnia' has been able to do everything that's been mentioned here so our urgency in the repair of the oven has been put on the back burner, ha!

 

I can’t imagine life on my boat without my stove and oven any more than I could imagine not using my stove on land. I wonder what utube channel(s) the OP has been watching?

 

I wonder what utube channel(s) the OP has been watching?

This is the second similar thread I've joined in over recent days; where the OP is asking about a bonkers practice commonly seen on UTube sailing channels. I've never thought much of most Tuber-Cruisers. These Utube inspired questions are just affirming my view that most are BS.

 

I was involved with the Sailing Nervous YouTube Channel. I may be remembering this incorrectly but he explained the financials in his case. If I remember this right, if he put out one video a week, his Patreons would contribute between $2000 and $3000 per month. He also had social security and between the two, in theory he could support the lifestyle. His wife, Amy was working remotely which further helped. A 15 minute video took perhaps 2-3 hours to film and a fairly long time to edit.

Sailing Nervous had a pretty small following compared to the bigger Sailing YouTube channels. I can only imagine what they make in a month. Just based on the sheer number of followers. I have to assume they make 5-10 times what Sailing Nervous was making each month.

The other thing that surprised me was how many times that I was recognized in airports, restaurants and other public places by people who had been watching Sailing Nervous in its heyday. Frankly that made me a little uncomfortable, but all of the folks were supportive which mitigated a lot of my concerns about being a 'public person'

Jeff

 

I was involved with the Sailing Nervous YouTube Channel. I may be remembering this incorrectly but he explained the financials in his case. If I remember this right, if he put out one video a week, his Patreons would contribute between $2000 and $3000 per month. He also had social security and between the two, in theory he could support the lifestyle. His wife, Amy was working remotely which further helped. A 15 minute video took perhaps 2-3 hours to film and a fairly long time to edit.

Sailing Nervous had a pretty small following compared to the bigger Sailing YouTube channels. I can only imagine what they make in a month. Just based on the sheer number of followers. I have to assume they make 5-10 times what Sailing Nervous was making each month.

The other thing that surprised me was how many times that I was recognized in airports, restaurants and other public places by people who had been watching Sailing Nervous in its heyday. Frankly that made me a little uncomfortable, but all of the folks were supportive which mitigated a lot of my concerns about being a 'public person'

Jeff

That's a coincidence. I was just wondering what happened to them as they no longer popped up (I had never got around to actually following them) and when I went looking they seem to have disappeared. I enjoy watching some of the channels featuring neophytes that know how much they don't know, although I will admit Vinnie made me a bit grumpy sometimes because he never did raise his bloody sails

Do you happen to know why the channel disappeared?