I have baought myself a 1.6kilo pork leg roast that i wish to cook in the camp overn outdoors.

I will be cooking it on campfire embers.. the wood is just camphorlaureal and some wattle wood.

I was thinking of putting the roast in a greased aluminum rectangular baking tray to keep it from sticking to the bottom of the camp oven.. outside the tray i would put perhaps a glass of water mixed with half a glass of olive oil to stop it from burning

Its really just an experiment, so i am looking for approximate times it might take to cook that 1.6kg slab all the way through.

will it be a 3 hour job or 1 hour on a bed of coals ?

BF
I would cook it for at least three hrs at a steady heat,and I would use a trivet, rub in olive oil and coarse salt and crank the heat up for the last twenty mins, on the top of the CO to get the crackling right, juices should run clear. I do not like under done Pork. Hope this helps.
A photo of a leg I cooked using that method last week.
Muzz
PS: Others may have other ideas. Good luck with it.

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G'day Burgerface & welcome aboard

A 3 hour job if it were me.

I would throw it straight in on the bottom of the camp oven, skin up. (Unless ya have a trivet, use it). Not too many coals under the oven, Just enought to keep it pretty hot without burning it. And Give it a steady shovel full on top (Keep topping up every half an hour or so for the first two hours) By now you will see how much longer is needed and can really crank the lid heat up to crackle the crackling. ;) ;) ;)

Slower & Longer the better I reckon.

Is it a cast iron camp oven?

Cheers
Jono

EDIT: I'm with you Muzz  :) :)

http://www.aussiecampovenforum.com/yabbfiles/Attachments/P3111819__Large_.JPG

PS Have a look at this thread
http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1228037635/0

Hi Burgerface and welcome to the forum.

I reckon the boys have covered it for you.


Derek

Welcome to the forum Burgerface..
Be careful..
You'll end up with more black pots and kilos than you need.

BF don't forget to put photos on the forum.


MUZZ & Jono those pork roasts look good.
Aart

MMMMMMMMMMmmmm,Crackling  :)
cheers George

I did a huge leg of pork in my Billmans 18" once, not sure, but it weighed in the vicinity of 7Kg's+.
Cooked for 6 hrs & it fell apart when I tried to carve it & plenty juicy.

So as the guys have said, cook it low & slow!!

Cheers, Mick.