Being primary cook in the house(I love cookin),
                                                                   I have been droooolin over all ya recipes.I'm thinking of trying every-last one of them as soon as I have it all square in my head.Beads seem to be down to an exact amount in most of the recipes,like,12 on the bottom/8 on the top and leave it there for x amount of time.Coals I would imagine would be more of a case of experience eg,"there must be a way of determining how many coals".8 Beads,one can understand.But 5 medium coals might be a worry.LOL.
                                                                                                 
        Now down to what I really am asking.Beads and coals.When cooking on the ol'CO,whichever method of heat.Would you keep beads/coals burning on the side to replenish the ones that die off in heat.Surely one bead/coal won't produce heat for the total amount of cooking time required.Be easy on me folks,I have never cooked in a CO.
    Glenn

Hey Glenn

I've only ever used beads which I've found to be great for accurately judging temperature. The beads last for quite a while (3hrs or so), plenty of time to do a large roast or whatever. I do start some extra beads at times to put on the top toward the end to try and brown up veges or stacking up another oven.

Robbo

yep thanks Robbo,
                         I'm such a dumbarse,Being a bit of a cook,I went through all the recipes first.ThenI went through the old threads in this section and read everything about heat beads,lots a reading/crossing to links and all.I'm going down to the camping shop today to have a look at some CO's.
                          Cheers,Glenn.
                                                                                                   
           

Glenn,
I'm a bit of a die hard "coals from the fire" man, but have recently been using "heat Beads" as well.
Firstly I find that, with coals, I measure my heat by the shovel full!!  ;D ;D
but it does depend on the type of wood you are using but the big advantage is there is always plenty of heat whenever you need it (build big fires) instead of trying to estimate how many beads & then finding you need more but you have to waite to get them going.

one of the best ways to judge heat when doing a roast is to have your meat sitting up on a trivet & a couple of tablespoons of peanut oil in the bottom of the oven, when the temp is right, you will hear the oil popping like a deep fryer, no sizzle....add coals!!

beware of oils with a low flash point, they leave a burnt smell, colour & can ignite when you lift the lid, even olive oil can smell a little burnt some times, thats why I use peanut oil, I use it for stir fries as well & get the wok almost glowing before throwing the meat or veg in without ever burning the oil.

Mick.

Hey Mick

To save time estimating heat bead numbers I have transferred Dereks heat bead calculator (all oven sizes, temps, number of beads ec.) onto an excel spreadsheet that prints onto an A4 page for quick reference.
I have even printed smaller versions for specific sizes to store in the bag with the relevant ovens.
If you or anyone else wants a copy just PM me with an email address and I will send it to you. I cant work out how to post an excel file on here. (unless Derek can shed light on how to post)
Heat beads are convenient at home or places where you cant have a fire and I am a bit anxious about using coals but with collected firewood being free Im going to have to give it a go, especially once this 20incher from Cabelas turns up. Will take a bag of beads for each feed.
Hey TBF
Whats the go for the COG? Do you have a firepit or are we using beads? Might settle my anxiety about coals once I see the experts in action.

Robbo

Robbo

If you email it to me I can put it on the server with a link to download it.

Ive sent it. You should have it now Derek

Robbo

Here is Robbos Chart.  You will need Microsoft Excel to view it.

Nice colours Robbo.

http://www.aussiecampovenforum.com/Photo/Bitsnpieces/CAMP%20OVEN%20TEMP.xls

Thanks Robbo for the Heat Bead Calculation Chart.

Just joined the group today - having fun wading through the posts.

Have a seasoned camp oven ready to go.  Might just be able to try it  at home with the heat beads.

Hoping to get to Millmerran!

Barb

Two Bears wrote on Jun 12^th, 2008 at 1:43pm:

Thanks Robbo for the Heat Bead Calculation Chart. Just joined the group today - having fun wading through the posts. Have a seasoned camp oven ready to go.  Might just be able to try it  at home with the heat beads. Hoping to get to Millmerran! Barb

Hi Barb and welcome to the forum.  Look forward to hearing about some of your camping and cooking exploits.


Derek

For those who want the online auto calculation version of the chart I have just placed a link in the menu.

I don't think that link is working Derek

Lance
V00104

They are both working here.  What one are you having trouble with.

Gooday Derek, the link in msg 7 is working OK, but up in the top menu, 'Beads and Coals ?' is inactive.
Am I in the wrong place or something equally silly ?

Ohh yeah, on a different tack, do you know the name of the font you've used in the COCIA signature plates ?

Lance
V00104

Right up the top of the page.  It's called Charcoal Calculator where all the tabbed menus are.

Thank you Robbo for the heat bead chart, after my experience on the week end with coals and a Bedourie Oven, i think this is what i will be using in future.
Padraigin

padraigin wrote on Jun 15^th, 2008 at 9:46am:

Thank you Robbo for the heat bead chart, after my experience on the week end with coals and a Bedourie Oven, i think this is what i will be using in future. Padraigin

Yep, use the chart but to help go to Kmart or BigW and get a small oven thermometer.  Stick it in the oven and vary your coals until you get the right temperature.  That's the best way of working out how many coals you need.

---

padraigin wrote on Jun 15^th, 2008 at 9:46am:

Thank you Robbo for the heat bead chart, after my experience on the week end with coals and a Bedourie Oven, i think this is what i will be using in future. Padraigin

Hi Padraigin,

I am assuming that your food got burnt in the Bedourie and if that is indeed the case, next time keep lifting the lid a few looks will not hurt but will visually let you know whether to increase or decrease heat. Don't give up on it as it does get easier after a few goes. :)

All the best
Skip [smiley=chris.gif]

Just from personal experience I reckon Bedouries and aluminium ovens are less forgiving than cast iron as the heat can vary quickly and stuff will burn before you can adjust the heat. Never be afraid to lift the lid and check to see how things are going and to have a taste too !
pd

Too right especially do the taste test thing [smiley=tt2.gif]. It's amazing how many people dish up soups stews etc, etc without tasting first - right on PD [smiley=coolgleamA.gif]

Skip [smiley=chris.gif]

Got it, that's clever.

thanks Derek.

Lance

Thanks Skip for your encouraging words. I think that maybe doing a stew for my first go may not have been such a good idea. Is it best to have a shovel full of coals alongside the main fire,or is it best to bury this type of oven.
Thanks
Padraigin

Hi Padraigin,
   
You can do it either way but be careful if there is a wind blowing. You see the wind will fan the coals and you can or rather will end up with hot spots. If it is windy then you can put your Bedourie in a hole with some coals on the bottom or shield it with some cardboard or something like that.

If your doing a stew you don't need much heat at all because after you brown the meat you only want a slow simmer-if it boils it's a bit hot and rake away some coals. Just try 1/2 a shovel full under for a start and about the same on top. Check it and adjust heat either way,very easy to add a few more coals.

The trick here is not to give up and keep at it & before too long you'll be the pride of the campsite and everyone will want more of your campfire cooking  :)

As PD said in an earlier post & I agree with him that Cast Iron is a bit more forgiving and may be worth a try too.
They (Camp Ovens) can be picked up very cheaply almost anywhere.

Good Luck and go for it.

All the best
Skip [smiley=chris.gif]

Thanks Skip, I am definitely not going to give up, and am raring to go again. I do think i will buy a cast iron oven as well. I suppose you can never have too many ovens.
Padraigin

padraigin wrote on Jun 17^th, 2008 at 5:58pm:

I do think i will buy a cast iron oven as well. I suppose you can never have too many ovens. Padraigin

Ahhhh, spoken like a true camp oven fanatic, beware it never ends!!! ;D ;D ;D ;D

Having a laugh BBC, I started out with a Bedourie years ago, then a 10 " Taiwanese and then an 11" Harding and about here "Castironitis" kicked in. Now I can't help meself, I'll buy anything old if its half way decent, painted, rusted doesn't matter to me lol.

pd

Same here PD.  The old Bedourie was all I had for something like 15 years.  I often used to think, "what would be the point of carting a big cast iron oven around camping.

Now, I have that many some may never see a fire.  ::)

Guys,
I wasn't criticising The Bedourie, just stating how one can never have enough camp ovens.
Mick.

Point taken, just wandered off the topic which happens a bit here. Nothing wrong with the Bedourie or a lot of the Chinese made pots.
pd

Hi All, :D
When i am cooking with my Bedourie Oven, and using heat beads, do i put the beads on the ground or on whatever I am using, and then put the oven on top of the coals, or should there be something in between the beads and the oven. Also Derek, with regards to the thermometer for assessing the heat of the oven, I assume it goes in to check the temp. but not left in there when the food is cooking
I hope that doesnt sound stupid. :-/ But if i dont ask i will never know.
Thanks
Padraigin

If you have a few small pieces of brick or stone (whatever ) it is beneficial to place these between the ground & bedourie so the oven does not rest directly on your beads.

If you do place it directly on top of the beads it has been previously noted that the beads can extinguish due to the fact that the air cannot circulate well and keep the beads alight. One more thing make sure your beads are fully alight and have an even grey ash all over before you use them, because they can easily go out on you.

If you decide to use coals and they are readily available skip the stone thing and place directly onto the coals and use a trivet inside the oven. Too easy  [smiley=coolgleamA.gif]

No such thing as a stupid question!


All the best
Skip [smiley=chris.gif]

Yep thermometer goes inside.

This is what I use under ovens like the Bedourie and Aussie Camp Oven.  It's a pot stand that I got from a camping shop in Wagga when I was down there.  Just about the same height as the legs on a good cast iron oven.

---

I make up stands from horseshoes welded in a cloverleaf pattern, good to sit the oven on or as a lid rest.
Padraigin, if you can work out a way of getting it you can have one, BTW I'm in Sydney.

pd

You blokes in the metro areas could keep an eye out in the local hard rubbish collection and grab a coupla trivetts from old gas stoves that have been flicked.

Lance

Thanks Skip,Lance, PD and Derek for your great info. ::) I can get my other half to make up something for me so that the Bedourie is off the ground. Still on about the thermometer Derek, just so i am sure, does the therm. :-/ not get full of food if it is still in there, or should i take it out when it reaches the correct temp. then put in the food.
Thanks
Padraigin :-?

Yep take it out before putting food in although if the food is in a tray or muffin pan you could leave it in.

Just a clue people...

For stands go to your nursery or even BIGDUB for pot stands Pic 4U 2C...


Grrr!!!

---

Thanks Crazy Dog - a good suggestion.

The Two Bears went scrounging down the street (council cleanup) yesterday and found the base of a large BBQ (no legs) and a grill plate at another place. Just right for 2 camp ovens (anticipating buying another one at some time!).  Have even found a handy location in the yard.

Barb   :) :)

Laughing at you and clean up check Barb, this is what Camp Oven cooking turns you into :)

Padraigin l think we all have this trouble while we are learning.  But using trivetts both inside and outside the CO makes a big difference.

Robbo great chart - I didnt have any problems bringing it up.  I will put it in a plastic sleeve and have it in my camping folder.

Morning all, we are going to do a small choook tonight in the camp oven using heat beads for the first time.  Now I have downloaded the heat bead excel page telling me how many to use but need to know how long they burn for. I have found 2 references to this in the forum, one says about an hour the other 3 hours  :o could someone advise?  thanks gecko

gecko, don't buy the cheap heat beads, they're almost impossible to light and then don't give off the same heat as good ones.
Good beads will hold their heat for over two hours before they start to cool down, your small chook will only take half that time, don't be afraid to check it regularly, very easy to overcook a small bird.
Good luck.
pd

GECKO

I started using beeds just 2 weeks ago after using coals for over 20 years,
I stuffed up my first attempt, not enough heat,
Directly attributed to inferior beads.
Don't buy the $h@t ones.
Get the genuine.
My second and last attempt was with the HEAT BEAD brand and they lasted a full 2 1/2 hours.
Roast was a success.

Aart

gecko wrote on Aug 2^nd, 2008 at 6:44am:

Morning all, we are going to do a small choook tonight in the camp oven using heat beads for the first time.  Now I have downloaded the heat bead excel page telling me how many to use but need to know how long they burn for. I have found 2 references to this in the forum, one says about an hour the other 3 hours  :o could someone advise?  thanks gecko

At the end of the day your camp oven, if you follow the chart for roasting, should be about 180 degrees inside.  That is about the same temperature as your oven at home gets for roasting so cook it for the same amount of time as you normally would in the kitchen.

However in saying that, one of the great things with cast iron is to reduce the heat and cook slowly over a longer period and you will get beautiful tender meat with a flavour all it's own.

Might do me a beef roast later today if I can find a nice one at the butchers.  Maybe a nice big chunk of fillet then I can slice the leftovers for lunch sandwiches during the week with some yummy mango chutney.  ::)

PS.  We need a smiley on here for someone drooling.  ;D ;D ;D

oooo Yeah
The mango chutney.
Do we have a recipe for that?

Aart

[smiley=drool5.gif] [smiley=drool5.gif] [smiley=drool5.gif] [smiley=drool5.gif] [smiley=drool5.gif]

That'll do me
Skip [smiley=chris.gif]

TBF wrote on Aug 2^nd, 2008 at 9:47am:

oooo Yeah The mango chutney. Do we have a recipe for that? Aart

It's made by Mrs & Mr Rosella and comes in a sterilised and sealed glass jar from Coles.  :D

Thanks to all, I'll work on the 2 hours as we have heat beads, cheers gecko.

Aart!

Check the sauces area . Found these 4 ya - Might avva go meself as the mangoes are very rear fruit up here in the north...LOLOL

Grrr!!! [smiley=grouphug.gif]

Crazy Dog wrote on Aug 2^nd, 2008 at 3:33pm:

Aart! Check the sauces area . Found these 4 ya - Might avva go meself as the mangoes are very rear fruit up here in the north...LOLOL Grrr!!! [smiley=grouphug.gif]

Thanks CD
Looking forward to making it.
Gotta wait till mango season though.
Not that far away.

Aart

Dinner was  a great success! We put chook in a 12 incher gave it an hour and then put the veg in and voila!  Beautiful!! The heat beds were down to about marble size after 3 hours but still super hot.  Our meal took 2 hours to cook on an average winter night, no wind.

I must say thoough that I was a bit disappointed that the chook tasted just like it came out of my gas oven.  Next time I want to cook a bird I will go back to the coals and see if it  gets that magical CO flavour that our roast beef aquires when we use coals.  But the heat beads sure are convenient.  Cheers gecko :)

Well done Gecko!

Interesting about the taste with the heat beads.  I haven't used a "real" fire yet. Something to look forward to.

Barb

gecko wrote on Aug 3^rd, 2008 at 6:06am:

I must say thoough that I was a bit disappointed that the chook tasted just like it came out of my gas oven.  Cheers gecko :)

I don't think that had any thing to do with the Heat Beads Gecko, Probably more like some thing in the oven or the oil you used.

Mick.