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Camp Oven Cooking In Australia

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Hello from another newbie (Read 6220 times)

Dec 21^st, 2008 at 6:01pm

VicStar Offline
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Springfield Lakes, Qld, Queensland, Australia

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Hi All
this is my first time on this site, and I am ashamed to admit it but I have never used a camp oven before. I do, however, go camping, and have long been interested in acquiring a camp oven but have been too afraid to purchase one as I have never been sure just what or how big I should get.

I am dying to try some recipes but really need to know what I should get first. We are a family of 5. I have 3 growing boys (well, one husband and 3 children) one of whom is already 18 and towers over everyone. I imagine I would need a CO big enough to make a decent meal for all of us but am not sure. Any suggestions?

Cheers!

My life is a performance for which I was never given the chance to rehearse.

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Reply #1 - Dec 21^st, 2008 at 6:31pm

hotwelder Offline
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Hi Vic and welcome to the forum,I,m sure all your questions can be answered in these pages.
cheers George

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Reply #2 - Dec 21^st, 2008 at 7:34pm

Derek Offline
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The "Camp Oven Cook"
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Lockyer Valley, Queensland, Australia

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Hi VicStar and welcome to COCIA land. I see we are nearly neighbors only we have a better Lake over here. Grin

Grin

Grin

For a first oven I would recommend a 12 inch one. If you head down to Anaconda at Logan you will see some good ones.

If you are budget conscious have a look at their Spinifex range. Made in China but seem to be very good and have a shape very similar to the expensive American Lodge. They also have a very good length to the leg. The upmarket Camp Chef which may be up to three times the price are also a very good buy if you want to spend that extra dollar.

When we get Christmas and the Hedlow COG out of the way we must have organise a get together here in the Brisbane area so that we can share some ideas.

The last one at TBF's was certainly a great day.

Retired
Camp Oven Cook

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Reply #3 - Dec 21^st, 2008 at 7:40pm

poddy dodger Offline
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A family of five, well three growing boys eat as much as an adult so five adults = a 12" or 14" oven.
Start off with something easy like a stew or casserole and if you're doing it with LPG or heat beads you won't need top heat. Simmer it gently for two hours, don't be afraid to taste it and add seasoning or whatever and also see if the meat is tender/cooked.
Really simple and as you gain confidence you can do a Pavlova or Raisin Bread or.....

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 #4 - Dec 21^st, 2008 at 7:49pm

skiproosel Offline
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Hi VicStar,
welcome to COCIA, enjoy your time here and don't ever be ashamed to say that you have never used a CO before

There are many on line here that will consider it a privilege to help you get started and before you know it you will be cooking like a pro & probably heaps better than me too.

Do I sniff another Brissy COG in the pipeline-- Yahoo Buckaroo!!

Regards Skip Smiley

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Reply #5 - Dec 21^st, 2008 at 7:56pm

Derek Offline
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skiproosel wrote on Dec 21^st, 2008 at 7:49pm:

Do I sniff another Brissy COG in the pipeline-- Yahoo Buckaroo!!

You sure do. Will have to get it going between the two already planned COG's.

Retired
Camp Oven Cook

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Reply #6 - Dec 21^st, 2008 at 7:59pm

Saltbush Bill Offline
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"WANTED 13 inch Metters
camp oven"
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Lismore, New South Wales, Australia

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Hi Vicstar
Youve come to the right place.......there is heaps to be learnt from the pages of this forum. What ever campoven you choose to buy I think legs are important if you intend cooking with heatbeads or on coals from an open fire....some of the really cheap ones just have a flat bottom....just my preferance.
SBB

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Reply #7 - Dec 21^st, 2008 at 8:01pm

Crazy Dog Offline
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VicStar wrote on Dec 21^st, 2008 at 6:01pm:

Hi All
this is my first time on this site, and I am ashamed to admit it but I have never used a camp oven before.

I am dying to try some recipes but really need to know what I should get first.

Evening Ma'am!!

We were all Virgins once mate so don't worry about that side of the coin and when it comes to DYING if ya try my recipes ya might just do that...hahahahahaha -Seriously this is one hellava site to learn from and everyone is most helpful so sit back and enjoy the ride and on the way give it a go...Don't worry about the failures because we also learn from them so go for it and enjoy...

Oh!! AND A BIG

WELCOME

...

Grrr!!! Cheesy

Cheesy

I love small, furry, defenseless little animals - especially in gravy!!!

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Reply #8 - Dec 21^st, 2008 at 9:17pm

Stew Offline
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Hi VicStar,

Welcome..... I look forward to learning how to drive a CO with you.....

Stew

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Reply #9 - Dec 21^st, 2008 at 9:30pm

TBF Offline
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Derek wrote on Dec 21^st, 2008 at 7:56pm:

skiproosel wrote on Dec 21^st, 2008 at 7:49pm:

Do I sniff another Brissy COG in the pipeline-- Yahoo Buckaroo!!

You sure do. Will have to get it going between the two already planned COG's.

That'll be a tight squeeze....
But I'll be there...
Coz I'm a COG Tart. Cheesy

Cheesy

Aart

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Reply #10 - Dec 21^st, 2008 at 9:34pm

TBF Offline
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VicStar wrote on Dec 21^st, 2008 at 6:01pm:

Hi All
this is my first time on this site, and I am ashamed to admit it but I have never used a camp oven before.
Cheers!

I can almost remember that far back.
Been a lot of trial and error in that time.
Also been a lot of fun and I've fed a lot of people.

Welcome to the forum.
Hope to see you at the suggested Brissy COG.

Aart

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Reply #11 - Dec 21^st, 2008 at 9:35pm

OzJeeper Offline
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The Cookenator - I terminate
food!
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Welcome from the Mexican Brigade.

Tip -

Just do it! Best thing about this site is you get to talk about FOOD!

My mother-in-law fell down a wishing well, I was amazed. I never knew they worked.

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Reply #12 - Dec 21^st, 2008 at 9:53pm

Mackerel Whisperer Offline
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Welcome VicStar,

Great to have you on board. I look forward to your CO Cooking expeditions. Just get an oven and try it out and before you know it you will have a dozen or more (Be very careful Wink

Wink

)

Cheers

Jono

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Reply #13 - Jan 14^th, 2009 at 6:10pm

Michaelb Offline
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Hey VicStar, no disrespect to the other folks here but I have 3 ovens all from Rays Out Doors a 4.5 qt CIO and a 9 qt CIO and one Bedourie, probably the CIO are all made in China, and cheapish but that's what we could afford ( no legs) I picked up some flower pot stands made from steel which allows me to stack them. When we go away bush I cook for 3 adult males, 1 x 14 yr old, and 2 10 yrs old. Its not about having all the right bits, but as the pioneers did you become inventive, is that right folks, I have seen picture of camp fire cooking setups which are home made for the chef.

Sorry for a late resonse but I am home now.

Don't waste a day, not while your breathing.

Michaelb (A Mexican)
http://www.youtube.com/watch?v=mWCVbBkd0j0

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Reply #14 - Jan 14^th, 2009 at 7:27pm

Saltbush Bill Offline
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Michaelb wrote on Jan 14^th, 2009 at 6:10pm:

Its not about having all the right bits, but as the pioneers did you become inventive,

Michael Youve hit the nail squarely on the head, improvising and using what you can afford is what its all about. If more people thought this way the world would be a better place. You dont need expensive or antique ovens to cook a good feed.
SBB

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Reply #15 - Jan 14^th, 2009 at 8:29pm

Derek Offline
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Saltbush Bill wrote on Jan 14^th, 2009 at 7:27pm:

You dont need expensive or antique ovens to cook a good feed

Your right there. In fact most of my expensive ones are decorations and may never grace a fire. Grin

Grin

Grin

Grin

Grin

Retired
Camp Oven Cook

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Reply #16 - Jan 15^th, 2009 at 8:24am

Stump Jump Offline
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I love to cook with camp
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Michaelb wrote on Jan 14^th, 2009 at 6:10pm:

no disrespect to the other folks here but I have 3 ovens all from Rays Out Doors a 4.5 qt CIO and a 9 qt CIO and one Bedourie, probably the CIO are all made in China, and cheapish but that's what we could afford

G'day Michael,

Even if you do eventually acquire some beautiful old antique ovens, it’s not such a bad thing to have some Chinese ovens as well. Some of my antique ovens have been in the family for generation’s, however 25 years ago I still bought a cheap Chinese oven. I call it my ‘knock about ute oven’. It’s the oven that I take camping when I can’t guarantee the security of my treasured ovens. For example, my son and I often go away on short overnight fly fishing trips in the ute. The camp oven is regularly left on the back of the ute for long periods of time in secluded but popular streamside car parks, while we are miles away fishing. The oven is often clearly visible and could easily be stolen by passers by, however to date, I have not had any problems. My philosophy is that if it gets pinched, it’s easily replaceable for no great cost, which means that I can relax and enjoy my fishing without having to worry.

hooroo

Jacko

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Reply #17 - Jan 15^th, 2009 at 10:05am

poddy dodger Offline
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Agree with your logic Jacko, I do something the same but as I don't trust all people I put my two "travelling pots" in a specially made locked box under the tray of my truck. At home I regularly use my antique pots as that's what they were made for and I enjoy the contact.

There's nothing wrong with made in China CI but as in all things there's good and not so good but if you pick a well made one it'll do an excellent job. I have several" Made in Taiwan" ovens and frying pans that are probably 25 yo and they are good quality.

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 #18 - Jan 15^th, 2009 at 10:20am

TBF Offline
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Saltbush Bill wrote on Jan 14^th, 2009 at 7:27pm:

Michaelb wrote on Jan 14^th, 2009 at 6:10pm:

Its not about having all the right bits, but as the pioneers did you become inventive,

Michael Youve hit the nail squarely on the head, improvising and using what you can afford is what its all about. If more people thought this way the world would be a better place. You dont need expensive or antique ovens to cook a good feed.
SBB

Your dead right fellas.
Until yesterday, I had never cooked a feed in a non-chinese oven.
Haven't poisoned anybody, and nobody could tell where the CO was made.

cheers

Aart

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Reply #19 - Jan 15^th, 2009 at 2:25pm

hotshins Offline
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The resurgence in the popularity of camp oven cooking will most certainly put pressure upon those manufacuring ovens to deliver on a product - value for money and quality control.

H

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Reply #20 - Jan 15^th, 2009 at 3:10pm

Stump Jump Offline
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poddy dodger wrote on Jan 15^th, 2009 at 10:05am:

if you pick a well made one it'll do an excellent job. I have several" Made in Taiwan" ovens and frying pans that are probably 25 yo and they are good quality.

I agree with you blokes, in that good quality Asian camp ovens cook just as well as the antiques. They may not be as aesthetically pleasing to cook with as the beautifully crafted fine castings of a Carron or Metters, but they nonetheless cook great meals.

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Reply #21 - Jan 15^th, 2009 at 3:32pm

VicStar Offline
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Stump Jump wrote on Jan 15^th, 2009 at 3:10pm:

I agree with you blokes, in that good quality Asian camp ovens cook just as well as the antiques. They may not be as aesthetically pleasing to cook with as the beautifully crafted fine castings of a Carron or Metters, but they nonetheless cook great meals

Well I am sure that my little 4.5qrt is Chinese, and I successfully cooked my first 2 ever CO meals in it. It cost me $30 and the result was just good as if I had used a more expensive one.

My life is a performance for which I was never given the chance to rehearse.

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Reply #22 - Jan 19^th, 2009 at 9:51am

rebelcook Offline
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Hello from the USA. The reb.

OH im glad to be in the land of Cotton where the Old Black Pot was Not Forgotten !

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