Hi guys,
I usually put triple layers of foil, then a trivel, then the bread tin. Never had one burnt yet. We have been doing rolls imstead of bread as they keep a bit longer and are easier to slice for toast a few days later. On our current extended trip we have also cooked scones, rolly poly, cakes, pull aparts and plenty of roast.
Also the trivet I use is a plain wire baking rack that required the corners to be trimmed to fit. The result is a trivet that covers the entire hotplate unlike the webber ones. Was tired of trying to balance and squeeze veggies around the roast.
There is an amazing amount of vans out there with these beauties.