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

Mar 27^th, 2008 at 7:36pm

Wal Offline
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G'day everyone

I've just joined and this looks like a very informative site with friendly forum members.

All my cooking is outdoors (with the odd exception). I have a 47" Weber plus a Weber BabyQ 100. I also use a Coleman Perfectflow 2 burner stove. All this is done on my balcony. I also have a camp oven but only use it when I go camping. MY 12'' cast iron skillet is a delight to use.

For larger cuts of meat I have to use my charcoal Weber as the BabyQ is too small. Even using the Easylite Heatbeads I've had problems getting all of the briquettes to fire up evenly. On the US Weber site I came across the idea of the chimney starter but you can't get these here (too expensive anyway!) So it was with some delight tonight that I read on this forum that you can buy other chimney starters here in Australia.

So, what do you recommend? What sort of price am I looking at?

All suggestions gratefully received.

Cheers

Wal

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Reply #1 - Mar 27^th, 2008 at 7:42pm

Derek Offline
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Hi Wal and welcome.

I to have a Weber although it hasn't had much use for a while.

The chimneys are $29.?? something and you can get them at Barbecues Galore.

Look forward to hearing more about your cooking and camping escapades.

Derek

Retired
Camp Oven Cook

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Reply #2 - Mar 28^th, 2008 at 6:06am

Cactus Offline
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Hi Wal and welcome.
I use a 4ltr paint tin with the bottom cut out and a few holes.
Easy and cheap.
Muzz

100_0596_001.JPG (25 KB | )

Have Camp Oven will travel

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Reply #3 - Mar 28^th, 2008 at 6:18pm

Mackerel Whisperer Offline
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G'day Wal

Welcome, Where are you at mate?

You will find everything you need to know here.......well just about everything. enjoy

Cheers

Jono

"Mackerel Whisperer"

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Reply #4 - Mar 28^th, 2008 at 9:31pm

Wal Offline
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Hello

Thanks for the great welcome guys. I registered quickly and haven't had time to set up a profile. I live on the Gold Coast and like to use both my Webers for nearly all my cooking. I have neglected my camp oven and this forum suggests that I should go back to it so I will. I am a bit of a roast meal junkie as well as trying to create some of the more sophisticated casseroles like beef stroganoff, osso bucco and Boeuf Bourgignon. A slow cooker like the camp oven is ideal for this so I'm going to spend some time perusing the recipes and cooking tips.

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Reply #5 - Mar 29^th, 2008 at 9:43am

Carolyn™ Offline
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Hi Wal and welcome, ever since I saw some huge osso bucco's at the Mall I thought they would be great in the CO but I havent got around to making it yet so if you hit on a great recipe I hope you will take photos and share it.

I got my Chimney Starter at BBQs Galore and paid I think the 29.95 some got them earlier for 19.95 and quite a few of the clever guys in here have made great ones from tins at probably no price at all.

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Reply #6 - Mar 29^th, 2008 at 1:19pm

BillyBushCook Offline
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Some one said they wanted
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Carolyn™ wrote on Mar 29^th, 2008 at 9:43am:

quite a few of the clever guys in here have made great ones

Hi Wal & welcome,
Carolyn, not me!, you must be talking about Sundryed (Muzz) Grin

Mick.

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

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Reply #7 - May 23^rd, 2008 at 3:38am

t9e99 Offline
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the chimney does not start the briquettes evenly. the ones at the bottom get going much faster/more then the ones on top. but that's the best way to start the beads anyway.

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Reply #8 - Jun 6^th, 2008 at 12:18am

Vicky Offline
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HI Wal
You will love this site !!!! It is like being a part of a BIG Aussie Family and I am from Canada
Kispiox Vicky

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Reply #9 - Jun 25^th, 2008 at 12:47am

joanne Offline
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Keep your coals hot!
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t9e99 wrote on May 23^rd, 2008 at 3:38am:

the chimney does not start the briquettes evenly. the ones at the bottom get going much faster/more then the ones on top. but that's the best way to start the beads anyway.

You are correct about the coals at the bottom starting first. A friend of mine developed a technique for mixing the coals around and getting them all started more evently. Her technique is very similar to sauteing vegetables in a pan when the chef "flips" the food up the in the air. She takes the chimney and repetedly gives it a flip upwards until the bottom coals start to move upward. It takes a bit of practice to perfect the technique. Since some of the coals lift completely above the chimney, you have to be careful when you do this!

To learn this technique, you may want to practice with unlit coals. Paint a few coals white (so you can see if they move) and put them o the bottom of the chimney. Then put some regular coals on top of those. Fill the chimney about 2/3 full and give it a try.

A couple of tips:
- Don't overfill the chimney.
- Wear gloves
- Wear shoes

I do a lot of cooking in sandals and have the burns to prove it. Cheesy

If you don't get all the coals to fall back into the chimney, you don't know where they are going to land. Feet seem to be a favorite landing spot. Smiley

Joanne

Watch me build my own camping trailer! Project Desert Dawg

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