AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Oct 23^rd, 2007 at 5:18pm

Pauly Offline
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Hi all

New to camp oven cooking. So far I have cooked a leg of lamb with veg, a chook with veg and beef roast with veg and all have been great even got the chooks skin crispy and brown.
My problem is my heat beads under the oven keep going out. I get all my beads white or if dark they are red all over, I lay 12 or 15 on the ground then put my oven on it with more beads on top. I listen to the oil as long as it has a nice steady bubble I am happy.

My camp ovens are the type without the legs on the bottom, is this the reason my beads go out or something else.

Help

Cheers Paul

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Reply #1 - Oct 23^rd, 2007 at 5:55pm

Derek Offline
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Hi Paul and welcome to COCIA.

Sounds like starvation of oxygen. What I have done is bought a few trivets. They are made by Outback Australia and I got them from my local camping store for $7.15 each. Check out the photos below. These allow air to get underneath. Legs on a camp oven do the same thing.

Thats one of the new Aussie Camp Ovens made by Southern Metal Spinners. Be hearing more about them soon. Note the rounded edges at the bottom.

Cheers

Derek

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Reply #2 - Oct 23^rd, 2007 at 6:30pm

Pauly Offline
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Thanks Derek

I did suspect that just wasnt sure and your solution sounds good. I will get a couple and see how we go this weekend up at chichester.

I notice the spun cap ovens. Are they harder to cook in because they dont hold the heat?

I currently have a 9 qrt and 4 qrt casts and am looking at either another 9 or 12 wondering what the go is with the spun ones

Cheers Paul

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Reply #3 - Oct 23^rd, 2007 at 6:33pm

Derek Offline
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I have been using the spun steel camp ovens for over 25 years and love them. I have no problem holding the heat on them.

Derek

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Reply #4 - Oct 24^th, 2007 at 8:27am

BillyBushCook Offline
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Pauly welcome to the site,
you mentioned going to Chichester.....looks like we have another Hunter Valley member hey???

Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #5 - Oct 30^th, 2007 at 6:51pm

Pauly Offline
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Yes mate
I am from Lake Macquarie.

We went to Chichester on the weekend, copped that thunderstorm as we were setting up, fun. Thats one place we will be going to again, very pretty.

We ate well on Saturday night as well Grin

Cheers Paul

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Reply #6 - Oct 31^st, 2007 at 3:09pm

BillyBushCook Offline
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Mate for some one who says he's new to camp oven cooking, looks like your off to a good start!

Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #7 - Oct 31^st, 2007 at 4:48pm

Pauly Offline
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Thanks mate
Thats my second chook. Cheated with a damper on Saturday as well, used a bread maker mix Embarrassed

Cheers Paul

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Reply #8 - Oct 31^st, 2007 at 5:06pm

BillyBushCook Offline
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No shame in that dude, I do the same!
I struggled for a long time with plain flour & through reading up on it I found that bakers source thier flour very carefully, they use high gluten un bleached flour, the unbleached is easy enough to get but the gluten content varries a bit, it was giving me a heavy loaf when I was trying to get it nice & light.
My wifes best friend is a chef so I like to pick her brains when ever I can.

These days I sprinkle a little herb mix into my flour as well.

Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #9 - Nov 1^st, 2007 at 7:53am

Pauly Offline
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That was the same issues I was having, heavy bread, years ago we used to try making damper wrapped in foil, I started trying again with the ovens for the same heavy results.
I just need to remember I need 2 hours prep time for the dough, I also found under the bonnet a good warm place to let it rise.

Cheers Paul

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