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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven & Outdoor Cooking › Camp Ovens & Related Equipment › New Bedourie here

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New Bedourie here (Read 2404 times)

Jul 3^rd, 2007 at 7:35am

Jack Offline
COCIA Bronze Member
I Love Camp Oven Cooking
Joined: Jun 14^th, 2007 at 4:08am
Last online: Jul 10^th, 2011 at 11:49am

Posts: 6

Hooray - My new 12" Bedourie just arrived. My thanks to Bill Thompson
and Derek, for putting me on to Bill.

Hopefully I'll get the oven seasoned, find a nice bit of lamb (Australian,
of course) and have a go on the 4th of July! An auspicious day for new
enterprises.

FWIW I've also got a GSI Outdoors 10" Hard Anodized Aluminum oven.
Very good cooker, no aluminum taste, a cinch to clean, and 4 lbs!

Jack

p.s.

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Reply #1 - Jul 3^rd, 2007 at 9:14am

Derek Offline
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The "Camp Oven Cook"
Joined: Nov 10^th, 2003 at 2:00pm
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Hi Jack

Great to see that you finally got one. Can you tell us what you paid in freight to get it over there. Look forward to hearing how you go.

Cheers

Derek

Retired
Camp Oven Cook

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Reply #2 - Jul 3^rd, 2007 at 10:38am

Jack Offline
COCIA Bronze Member
I Love Camp Oven Cooking
Joined: Jun 14^th, 2007 at 4:08am
Last online: Jul 10^th, 2011 at 11:49am

Posts: 6

Hi Derek - Air Freight to San Diego CA was about $80 AUD...
Sadly, I'm not wealthy - I'll just drink a bit less for a while.
I've known of Bedourie ovens since I was a kid (read about
them somewhere) so it's been a long time on the wish list.

I'm impressed by the high quality of Southern Metal Spinners
Bedourie oven - Bill would take a bite out of our camping market
if he was'nt at such a shipping disadvantage, IMHO.

Thanks again, Jack

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Reply #3 - Jul 3^rd, 2007 at 11:14am

Derek Offline
COCIA Owner
The "Camp Oven Cook"
Joined: Nov 10^th, 2003 at 2:00pm
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Jack

I have had a few things sent over from the States at times and the freight is terrible. I opted for surface mail on a couple of camp ovens and they took just on ten weeks to get here. Mind you the wait was worth it.

Derek

Retired
Camp Oven Cook

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Reply #4 - Jul 7^th, 2007 at 5:10am

Jack Offline
COCIA Bronze Member
I Love Camp Oven Cooking
Joined: Jun 14^th, 2007 at 4:08am
Last online: Jul 10^th, 2011 at 11:49am

Posts: 6

Cranked up the new 12" Bedourie last evening - A small pork roast
with potatoes, fresh green beans, and onions. Stuffed the roast with
garlic slivers, salt & pepper, and a rosemary sprig over all.

Fired the charcoal in a home-made chimney (2 juice cans). 14 briquets
on top, 10 underneath. Peeked after an hour or so & it was perfect.
Life's a bitch, aint it? Had the remnants for breakfast this morning.

I expect I'll wear a hole in this oven. One thing that surprised me is the
capacity of the 12" oven - Larger than I'd imagined. Shoulda had this one
when I was in the Scout troop business!

Got some dough rising - Yeast bread next...

Jack

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