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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 › Need help selecting second oven

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Need help selecting second oven (Read 1798 times)

Jun 26^th, 2008 at 6:11pm

JohnD Offline
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Hello all

It appears that I need another camp oven to do the veges in when I do our roast dinners. We have tried doing the veges with the meat in our 7.5l hillbilly co but the veges always end up steamed rather than baked.

Given that there are only two of us, and I have the 7.5l hillbilly, what size cast oven would you suggest as the second oven? I am thinking of getting one of similar size but maybe there is a better option.

regards

John

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Reply #1 - Jun 26^th, 2008 at 7:36pm

Furphyslinger Offline
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Hi JohnD

as in all things its personal preference but I woud suggest a 12" as a second oven it will give you a range of options with its size and it may be worth while looking at a Camp Chef with the deeper lid the lid can then be used as a frypan or pizza pan etc
you will find that it will be better if you begin getting into baking bread as well and once fanily/friends find out you are cooking with camp oven you will have the added pleasure of self invited chewers joining you as it sure becomes popuklar when they get the taste

As I said its a personal choice bset of luck
cheers Furphy

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Reply #2 - Jun 26^th, 2008 at 8:31pm

poddy dodger Offline
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Horses for courses JohnD, I cook for two and my most used oven is an 11" but that size isn't all that common so like Furph says, go for a 12". Shop around if you can and get one with legs about 25mm or more and of course a dished lid to hold the coals on top.
Season it up as per details on this site and yer cookin'. When doing baked vegies use a trivet or I find baking paper is OK. Let us know how you go.
This is only the second of many ovens you'll find you need, more is never enough....

pd

When I die I hope my missus doesn't sell my camp ovens for what I told her I paid for them. pd

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Reply #3 - Jun 26^th, 2008 at 10:36pm

TBF Offline
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JohnD

I think you are on the right track using 2 camp ovens.
Generally you cook the meat one way and the spuds another.
I like to rub olive oil on washed potatoes and a little seasoning and pop them into a CO. Trivet inside of course.
40-50 mins or so later in a moderately hot oven you have crispy skin and fluffy inside to die for spuds.
Just needs a little sour cream, and for those who like it, a little shaved parmessan.

TBF Aart

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Reply #4 - Jun 27^th, 2008 at 9:25am

BillyBushCook Offline
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I think the boys have nailed it johnD,
I have 2 x 12" ovens & I find that size is so versatile, you can pick up a chinese one from any camping store for around $40, they call them a 9qrt & dont be too concerned about legs, I find they are a hinderence for traveling, you are better off sitting the oven on 3 stones (or pipes) or not at all if using fire coals.

If in doubt about size

GO BIG

, I have a 15" oven which I find is still not big enough some times,

Cheers, Mick.

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

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