I have had my solar oven for about a year and a half, and wouldn't trade it for anything. It has really revolutionized the way I cook. I use it very often, but there are considerations of cloudy days and if there is too much wind. Mine is a Sun Oven brand, they go for $279.
http://www.sunoven.com/
It is portable, so you could take it camping. It gets to 300 to 400 degrees even in the winter. My family is so much better off nutritionally now because I cook those foods that require longer cooking times much more often than if I had to use my stove or oven and pay for the gas. You can also leave food cooking in it and leave home without worrying that your house might burn down. I make casseroles, stews, baked potatoes and sweet potatoes, grains, breads, deserts including brownies... and I bake all the empty eggshells in it before I feed them back to the chickens. We are vegetarian, but my Mom also has a Sun Oven and she regularly cooks meat in it. She swears that the solar oven does a better job because the food is cooked at a slightly lower temp for a longer time.
I find that if the day is sunny I will be thinking mid morning about what I have on hand that will make a nice supper. Put together a pot and let it cook. By late afternoon it is done and my nerves are much less frazzled in the evening when I am tired from the day's work. It is kind of like take-out
I have done up to four different cookings in one summer day in the oven. For example: first bake eggshells, then throw in a desert, when it is done bake bread, then a main dish. If you want to maximize the temps you do need to do manual tracking, everytime I or DH walks by the oven we make sure it points toward the sun. This is very easy to tell, you just make sure the shadows are balanced.
Please ask any other questions you have, if it is about meat cooking I will ask my Mom for you.