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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING AND CAMPING FORUM › Camp Oven, Barbecue & Other Recipes › Miscellaneous Recipes, Recipe Books & Ideas › Testing how hot your Camp Oven Is

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Testing how hot your Camp Oven Is (Read 14577 times)

Reply #20 - Dec 23^rd, 2006 at 4:51pm

Derek Offline
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Thanks for the link to the site.

I have obtained the script and have placed the Heat Bead Calculator on my website. See http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1166856310/0#0

Derek

Retired
Camp Oven Cook

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Reply #21 - Dec 23^rd, 2006 at 5:19pm

mikel Offline
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new england area nsw au, New South Wales, Australia

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ColdJV. Mate, you nailed that one, the good old "spit test". Never fails and accurate to a couple of degrees. Have been doing that for years on the barbeque plate. Being the sort of folk who like a steak "red, rough and ready" the hotter the plate the better (and quicker) the steak comes orf. Having said that, I always like a good dollop of hot English mustard with it, but then again a couple of anchovy fillets mixed in with some good solid butter aint bad either. Of course. if one happens to be on the coast, half a dozen (each) fresh oysters on the grill for thirty seconds then on top of the steak could be considered edible and a half decent way of life..... But yes, that good old spit test has stood the "test of time"
Was going to go on a bit further here, but its a couple of something before Christmas and just got home from our local and those bloody snowflakes drifting down the screen I find just a little bit mesermerising and I think that termorrow is getting closer by the glass. Wink

Cheers, and a very Happy Christmas to all the good friends here

mikel

life is a bed of gidgee coals and a camp oven

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Reply #22 - Dec 24^th, 2006 at 5:16am

Furphyslinger Offline
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Mikel

Bloody hell mate by the time I am ready to start cooking on the BBQ I have usually consumed enough of the good red stuff that I keep either missing the plate when I spit or I am too dry in the mouth to raise the required product which then leads me to sip to gain moisture then spit and miss spit and miss it goes on and on until for some unkown reason I fall over and then someone drags me away muttering dirty B*&*$##D has been drinking and spitting all over everyone all night and then "She who must be obeyed" continues the attack next day when peace and quiet should be the order of the day.

DEEP WOUNDED SIGH

Oh well back to the xmas spirit I guess
Cheers Furphy

If you don't know the bush then you have never lived life to the full

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Reply #23 - Dec 25^th, 2006 at 5:30am

t9e99 Offline
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of course you guys. it wouldn't be any fun if we didn't share. would it be now?

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Reply #24 - Jan 7^th, 2008 at 9:34am

Carolyn™ Offline
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I found this, I had remembered being told to put flour in and how quickly the colour changed told you the approximate temperature but cant seem to find times as such.

No responsibility will be taken for burns.

"Following are the basic methods for determining oven temperature.

The arm method: After the oven is mopped, and the oven has cooled some, thrust your bare arm into the oven. With experience the number of seconds you can hold it there tells you the oven temperature. There are two ways to calibrate your arm. One way is to thrust it into your kitchen oven when the oven is heated to a specific temperature. For example, you might practice at 350F, 450F, and 500F, useful temperatures for bread bakers. Because an open kitchen oven door loses heat more rapidly, a better way to calibrate your arm is to work with your wood fired bread oven. Put an oven thermometer into your wood fired oven after you have sweped out the ash and embers, mopped the floor, and let it cool a while. Note the thermometer reading, thrust your bare arm into the oven, and see how long you can hold it there before you need to pull it out. This would generallaly be a matter of seconds. In this way you get a sense for what temperature the oven is if you can only hold your arm in the oven for three seconds, or five, or eight.

The flour method: Another common system for judging the oven temperature is to dust the floor of the oven with white flour and count how long it takes for it to brown. Again, you do this after the oven floor has been mopped, and the oven has cooled some. As with the arm method, you can correlate flour browning with temperature by placing an oven thermometer inside the bread oven and noting the oven temperature along with how long it took flour to brown.

Intuition: This is not a measuring system, per se. But with practice you develop a sense for when the oven is ready. I baked with a baker in Lithuania who knew the oven temperature because she knew how many logs she burned. The logs were always of pine, always of the same degree of dryness, and so the same number of logs always brought the oven to the same temperature. After cleaning out the oven and mopping the floor she let it sit for a set amount of time to cool. During the waiting time she performed bread-related chores. When the chores were done, the bread went in. The chores were her timer.

Oven thermometer: An oven thermometer is the simplest and cheapest modern method for measuring oven temperature. Use the thermometer just as you use it in your kitchen oven. Place the thermometer in the oven after it has cooled some because if you put it in the oven as soon as you have swept out the ash and embers and mopped the floor you are likely to burn it up. I suggest usein a spring driven thermometers rather than one with a glass tube.

Infrared thermometer: The easiest way to measure the temperature of oven surfaces is to use an infrared thermometer. As you are measuring surface temperature and not air temperature you might want to use an infrared thermometer in conjunction with an oven thermometer. The less expensive infrared thermometers usually don’t measure past 500F. If the air temperature in the oven is 500F the roof of the oven will be much hotter. Ideally, use an infrared thermometer that reaches 1000F. The roof of the oven will reach 950F.

Probes: The probes can be built into the oven walls to measure the temperature of the oven wall at different depths, e.g. at the edge of the inside of the oven, in the middle of the wall, and at the extreme outside of the wall. If the inner surface of the brick oven is 950F and the outer surface of the brick is 900F you know that the brick is fully saturated with heat as the brick is about as hot as it can get. But if the inner temperature is 950F and the outer temperature is 300F you know that much more heat can be stored in the brick. Probes in the oven walls are much more useful to the commercial baker than to the home baker."

I cant quite come to grips with testing your arm or flour with a thermometer, if you had one why would you need to?? I saw a thermometor similar to the above in a knife store at the Shopping Mall the other day.

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