I quite prefer leaving the engine in. I seem to remember an article on the topic of serious cooking with engine heat in Analog Science Fact sometime back in the 1960's. It was most frequently practiced by traveling salesmen, but anyone with a car, limited funds, and a sense of adventure might do it.

http://aroundbritainwithapaunch.blogspot.com/2008/01/cooking-on-car-engine.html

Also, the 1988 cookbook, Manifold Destiny, now considered a classic on the subject.

http://www.amazon.com/Manifold-Destiny-Guide-Cooking-Engine/dp/0375751408

Nothing really new there, anyone who was in th service back when men were men has warmed up his C-Rations on the manifold of a deuce and a half...

Even more recently, my parents would slow-cook a tightly wrapped roast on the exhaust manifold of their six cylinder Perkins when making a long passage aboard their Ushant motor ketch. Must have made the engine room smell nice for a change.

What a waste of good car!

Put a hitch on the back and pull a custom pit with you. Then you have the best of two worlds.

Seems this guy may be a little unbalanced. I wonder what motivated him?

On long road trips, I've stuffed food wrapped in foil and/or whole cans of soup and vegetables under the hood to heat it up.

Snowmobilers use a "hot dogger" to heat up dogs while riding. It's just a small box that clamps to the muffler.

Model T guys have something similar:

http://blog.hemmings.com/index.php/2007/02/05/donuts-and-hot-dogs-on-lake-george/

dan

There are many cookbooks available that show you how to cook on a manifold or motorcycle muffler depending on how far you are driving. At least you can still drive the vehicle! Plus your food is ready when you get there.