It has a couple of things going for It, especially if it’s a shallow #14 camp oven. First BSR has been out of business for quite a while now, so they aren’t making them any longer. Second Lodge doesn’t make a #14 shallow oven anymore. I’ve been reading in camp oven cookbooks and recipes online and the shallow camp ovens are preferred for bread, and deep camp ovens are preferred for stews. Although you can get by with either it’s just the recommendations. So in my opinion seeing it’s a BSR that hasn’t been in production for quite some time and if it’s a shallow oven, then to me I’d be carrying it home. No meat for profit, but you would be getting an American oven that’s out of production and paying about what a new Lodge #14 Deep would cost you.