This is my first post here, other than a quick intro.

I've owned an el cheapo Chinese camp oven for some years, but it was rarely used, and when travelling we used a Bedourie because of it's weight.

I recently purchased a Furphy 12" job, and after following the instructions it is going rather well.  Of course then the inevitable occurred.  A neighbour heard that I was starting to use this for roasts etc. and gave me a Metters 14".  This is quite old and it was pretty crappy, but after cleaning with a wire brush , oiling and heating, I've found it to be in excellent condition.  I've used it twice since, successfully.  If he had surfaced a month ago I might have saved myself a few bob. :'(

The Metters camp oven is a bit lighter than the Furphy, but the bottom, sides and lid appear to be about the same thickness.

My question is this, is the heavier iron job (Furphy) better than the lighter one (Metters) ?

O.K. another question, how does one get the crackly on a piece of pork crackly.  I've heaped coals onto the lid and replaced them a couple of times, but no luck, it doesn't crackle.  Help please.

1.      My question is this, is the heavier iron job (Furphy) better than the lighter one (Metters) ?

Providing both camp ovens are in good condition and the lids for example, fit properly, then they should cook equally as well.  

2.      O.K. another question, how does one get the crackly on a piece of pork crackly.  I've heaped coals onto the lid and replaced them a couple of times, but no luck, it doesn't crackle.  Help please.

The lack of crackle may relate to the seal of the camp oven lid, for example, if the lid is warped or ill fitting, then it may be venting too much heat from the oven during the cooking process.

If the lid is too tight, then the meat maybe cooking more through steaming (a bit like a pressure cooker) rather than roasting. The Metters lid for example, has a nice design feature, to ensure a drier roasting heat, in that three lugs were cast onto the underside of the lip of the lid, which lift the lid very slightly, to assist in the venting of steam.

This problem of course, may solely relate to deficiencies in your cooking technique, however I would firstly recommend that you check the seating of your camp oven lids and report back.   ;)

Only repeating what I've read on this forum but many agree that pouring boiling water over the rind before you put your pork in the oven is the secret to good crackling. I haven't tried it so don't blame me if it doesn't work.
My long haired mate (missus) says to really crank the heat up for the first 30 minutes and the last 15 minutes when roasting pork, I've read this in old cook books too so she can't claim all the credit.
Not disagreeing with SJ but I think Metters ovens are about the best made and leave Furphy's for dead. JMHO.

pd

Hi Dicko,nothing wrong with the chinese jobs,even some of the big sellers are now made in China,in fact most of the members here use theres regularly.
cheers George.

hotwelder wrote on Oct 6^th, 2009 at 6:06pm:

Hi Dicko,nothing wrong with the chinese jobs,even some of the big sellers are now made in China,in fact most of the members here use theres regularly. cheers George.

That's true..
Hardly ever use the Aussie made pots.
I only have 2 Aussie and 7 chinese

Aart

So what is the go with the BCF preseasoned Campfire camp ovens, they sell out as fast as they stock the shelf. (BCF Tmba)
Legless but some fancy stuff on the lid a bit like a Lewis and Clark. (American pot)

KD

Those ovens you are talking about are now starting to appear in a number of camping stores. Pre-seasoned but with no legs. Quality appears not too bad.  I have forgotten the brand.

Kingsthorpe David wrote on Oct 6^th, 2009 at 6:54pm:

Legless but some fancy stuff on the lid a bit like a Lewis and Clark. (American pot)

I tend to use my Lewis and Clark ovens more than anything. Love them and they Do have Legs along with a good heat bead/coal holding lid that doubles as a fry pan.
Kev

---

sooty wrote on Oct 6^th, 2009 at 8:32pm:

Kingsthorpe David wrote on Oct 6th, 2009 at 6:54pm: Legless but some fancy stuff on the lid a bit like a Lewis and Clark. (American pot) I tend to use my Lewis and Clark ovens more than anything. Love them and they Do have Legs along with a good heat bead/coal holding lid that doubles as a fry pan. Kev

I'm with you Sooty
They are a great allround CO.
I still need to get a 10" for smaller meals while travelling.
Then get a Camp Chef 6" for desserts..ya gotta have dessert!

Aart

The Metters camp oven I was given is very old.  I'm told it was used by my providers wifes mother, and the wife is getting on.

A check doesn't reveal any lugs to slightly lift the lid, and it fits snug.  I'll place a couple of pieces of metal under the lid to allow venting, and suck it and see.

Thanks for your responses.

Dick

dickwho wrote on Oct 7^th, 2009 at 9:22am:

The Metters camp oven I was given is very old.  I'm told it was used by my providers wifes mother, and the wife is getting on. A check doesn't reveal any lugs to slightly lift the lid, and it fits snug.  I'll place a couple of pieces of metal under the lid to allow venting, and suck it and see. Thanks for your responses. Dick

Dick,
If after trying this, you are still having problems, then don't hesitate to give us ahoy.  :)

poddy dodger wrote on Oct 6^th, 2009 at 4:07pm:

Only repeating what I've read on this forum but many agree that pouring boiling water over the rind before you put your pork in the oven is the secret to good crackling. I haven't tried it so don't blame me if it doesn't work. My long haired mate (missus) says to really crank the heat up for the first 30 minutes and the last 15 minutes when roasting pork, I've read this in old cook books too so she can't claim all the credit. Not disagreeing with SJ but I think Metters ovens are about the best made and leave Furphy's for dead. JMHO. pd

I'm with PD on all counts here,

Metters are great ovens & I would crawl over broken glass to be given a 14"er (lucky bastard ;D)
I have a 12" but do not take it camping, just use it at home regularily.

Pork crackling,
Scald first, cook hot at first & vent well towards the end with more heat, even by just lifting the lid regularily or sitting it on three pieces of wire bent to hang over the rim of the pot.

Cheers, Mick.

poddy dodger wrote on Oct 6^th, 2009 at 4:07pm:

Not disagreeing with SJ but I think Metters ovens are about the best made and leave Furphy's for dead.

PD and Mick,

Metters are arguably one the finest camp ovens ever made, however the point I was attempting to make to Dick, when I said, "they should cook equally as well".  was that I've not noticed any discernible difference in the quality or flavour of food cooked in a Metters compared to a  Furphy.

Stump Jump wrote on Oct 12^th, 2009 at 9:49am:

I've not noticed any discernible difference in the quality or the flavour of food cooked in a Metters compared to aFurphy

I've yet to meet the person who could tell what make of CO a meal was cooked in lol. I have a couple of $10 Taiwanese ovens that are good, nice finish and lids that fit well. IMHO It's the nut on the handle that makes all the difference.

pd

poddy dodger wrote on Oct 12^th, 2009 at 11:58am:

Stump Jump wrote on Oct 12th, 2009 at 9:49am: I've not noticed any discernible difference in the quality or the flavour of food cooked in a Metters compared to aFurphy I've yet to meet the person who could tell what make of CO a meal was cooked in lol. I have a couple of $10 Taiwanese ovens that are good, nice finish and lids that fit well. IMHO It's the nut on the handle that makes all the difference. pd

Too right PD, there are plenty of very inexpensive Asian ovens around which cook just as well as a Metters.  

Just an observation, but I have a good look at the ovens others are using at cooking contests and very rarely do I see any "collectable" ovens. Most competitors are using ordinary easily  replaced Taiwanese ovens, Billmans or Chinese made Furphys, the end product has little to do with the oven used.

pd

PD
I much prefer to cook with my Billmans rather than my ugly Asian and Furphy pots and because the Billmans are easily replaced; I've found I'm more inclined to use them both at home and when I'm away on the wallaby....  which is great!!   :D :D :D

With you on that SJ, I have a couple of CC Hardings I use pretty regularly and take a 12" Billmans with me on the wallaby.
I notice in your pics you are usually cooking on a wood fire.... I wish.

pd

poddy dodger wrote on Oct 12^th, 2009 at 2:45pm:

I notice in your pics you are usually cooking on a wood fire.... I wish. pd

Too right Pd, there's nothin nicer than cooking over a wood fire.   8-)

Dick

If you are interested. I have posted my method of cooking roast pork  under the 'Roasts, Bakes and BBQ' Section

Stump Jump wrote on Oct 12^th, 2009 at 3:05pm:

poddy dodger wrote on Oct 12th, 2009 at 2:45pm: I notice in your pics you are usually cooking on a wood fire.... I wish. pd Too right Pd, there's nothin nicer than cooking over a wood fire.   8-)

Heat beads are quick and convenient...
But they can't replace the ambiance of a campfire.

Aart

TBF wrote on Oct 13^th, 2009 at 11:23am:

Stump Jump wrote on Oct 12th, 2009 at 3:05pm: poddy dodger wrote on Oct 12th, 2009 at 2:45pm: I notice in your pics you are usually cooking on a wood fire.... I wish. pd Too right Pd, there's nothin nicer than cooking over a wood fire.   8-) Heat beads are quick and convenient... But they can't replace the ambiance of a campfire. Aart

Apart from the ambience, I much prefer to cook over a wood fire compared to heat beads because I feel I've far more control, for example, if I'm cooking something and I want a strong burst of heat from the lid to finish it off, it's very easy to  simply chuck the lid onto the fire and within a minute, its smokin and ready to go.  :D

Don't fall off your chair Aart,
But I find that I'm using heat beads allot lately :-[ ::) ::)

Your'e right there though SJ, the fire is a constant source of heat & if you want more, you just shovel some more coals when & where you want, no waiting for the beads to get going! only trouble is that it does require a bit of monitoring, for example:
Say we are on the river bank at dusk, want to wet a line at the opertune moment (just as the light drops) & also want to get dinner going.
Heat beads are very predictable, so I can set the oven with the 3 up & 3 down principle, then go fishing for an hour without having to check it!

Only trouble is, - If I want a good blast of heat when I get back to brown something off,,,,,,It aint there!!

Cheers, Mick.

chinese or taiwanese any diff  :-?

Daryl

by co-incidence today i received a cabelas outfitter 10" skillet/lid (deep) i am sure that these are made in china but the quality seems good to me, heavy cast and good fitting lid. they reckon they are preseasoned ??

over the years i have cooked many good feeds in el-cheapo co's by the slow and easy method

cheers jack

p.s. its 43 degress in melbourne at the moment i reckon i should crack another coldie  [smiley=beer.gif]  [smiley=beer.gif]

beat you 45 in pt augusta at moment
first 6 pack didnt do any thing 2nd 1
hitting spot ;D

Daryl

I've said before you can't tell the difference between a meal cooked in $300 vintage oven and Chinese $10 market special.  I have a couple of "No Name" Taiwanese cheapies that are well made with nice fitting lids and a much better finish than your average Furphy.

Sheeze Daryl, with temps like that you could put a camp oven outside in the sun and it would cook your dinner for you without heat beads.

pd  

pd, i would put my co out in the sun today but not my 6 pack

I consider myself very lucky to have been given a Metters C/O.

I cooked some pork in it the other evening, using heat beads, as we cannot light fires at present.

I used more heat beads than this site recommends, and placed the bulk of them on the lid.  The pork crackling was beaut.  Even my harshest critic said it was good.

dickwho wrote on Feb 1^st, 2010 at 9:03am:

I consider myself very lucky to have been given a Metters C/O. I cooked some pork in it the other evening, using heat beads, as we cannot light fires at present. I used more heat beads than this site recommends, and placed the bulk of them on the lid.  The pork crackling was beaut.  Even my harshest critic said it was good.

Good onya Dick,
I do love me crackling ::)
cheers George ;)

dickwho wrote on Feb 1^st, 2010 at 9:03am:

I consider myself very lucky to have been given a Metters C/O. I cooked some pork in it the other evening, using heat beads, as we cannot light fires at present. I used more heat beads than this site recommends, and placed the bulk of them on the lid.The pork crackling was beaut.Even my harshest critic said it was good.

Mmmmm...cracklin'. [smiley=drool5.gif] [smiley=drool5.gif] [smiley=drool5.gif] [smiley=drool5.gif]

Robbo

dickwho wrote on Feb 1^st, 2010 at 9:03am:

I consider myself very lucky to have been given a Metters C/O. I cooked some pork in it the other evening, using heat beads, as we cannot light fires at present. I used more heat beads than this site recommends, and placed the bulk of them on the lid.  The pork crackling was beaut.  Even my harshest critic said it was good.

Com'on Dick
Wheres the photos mate.
Reading about crackling not the same as looking at it..

Eatin' it is better again of course.

Aart

I've have to work out how to post photos.  I can do it easily on another site I belong to, but this one. No chance.

I've asked for advice, until then???