AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM - Permanent and Portable Camp Oven Heat Sources

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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 › Permanent and Portable Camp Oven Heat Sources

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Permanent and Portable Camp Oven Heat Sources (Read 28388 times)

Reply #70 - Mar 7^th, 2009 at 5:21pm

Kingsthorpe David Offline
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Kingsthorpe David wrote on Mar 7^th, 2009 at 5:05pm:

Not yet cooked on this, but it does amazingly efficient, did a dummy run and it got up to 300C in 8 minutes!

Just got up to 400C in 10 minutes - steaks on - lid down.
More later.

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Reply #71 - Mar 8^th, 2009 at 7:15am

Rastas000 Offline
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Hmmmm, hardwood coals....
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Kingsthorpe David wrote on Mar 7^th, 2009 at 5:21pm:

Just got up to 400C in 10 minutes - steaks on - lid down.
More later.

I need photo's..... I cant eat beef like that anymore, so I need to live vicariously through you lot....

A furphy, is Australian slang for a rumour, or an erroneous or improbable story. You would never get anything but the plain honest dinky-di truth here... I promise!!!! Yup, hand on my heart, promise, true blue, uh-huh true dinks, dead set!!

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Reply #72 - Mar 8^th, 2009 at 4:22pm

Kingsthorpe David Offline
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Turned out good, everntually!
It was too hot so I turned it down, but as first time used I actually turned it up!
Sat there with a coldy watching me new luv in my life and noticed all this smoke, bloody hell the temp was 500C.
Opened the lid for a few minutes then carried on as normal.
Steaks were a bit carbon on the outside but perfect inside.
Not sure that I would pay $29/kg for rib on the bone again, a wee bit toppy Westridge Butcher. But is a great classic steak.

KD

KD

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Reply #73 - Mar 9^th, 2009 at 7:39am

BillyBushCook Offline
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Some one said they wanted
hot coals??
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Kingsthorpe David wrote on Mar 8^th, 2009 at 4:22pm:

Not sure that I would pay $29/kg for rib on the bone again, a wee bit toppy Westridge Butcher. But is a great classic steak.

Our local Butcher lists them as "VIKING CUTLETS" Grin

not sure what his price is???
here's two of e'm on the left & my BBQ pork ribs on the right (Rastas, you could just suck the meat clean off the bone on those ribs).

Mick.

lemon_tree_passage_january_2007_010.jpg (163 KB | )

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

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Reply #74 - Mar 9^th, 2009 at 8:57am

Rastas000 Offline
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Hmmmm, hardwood coals....
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They look stunning Mick.. Those ribs look awesome..

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Reply #75 - Mar 23^rd, 2009 at 7:27pm

farcanal Offline
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I'm with you kingsthorpe david, been reading right thru' this thread hoping to pick up a few hints on getting the heat beads hot when out bush, but the whole thread just lost its way and became a home cooking show. Any chance we can get back to the original question? Embarrassed

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Reply #76 - Mar 23^rd, 2009 at 7:51pm

OzJeeper Offline
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We can get back on-topic shortly BUT I just gotta gloat (no pics). Purchased a European Kettle cooker same as they have in Bunnings for $235.00 or so for $81.00 off eBay.
Got it home and I THINK the reason they sold it was.........

couldn't get the heat beads to start......

heaps of spent matches, dried up firelighters and intact heat beads in the fire tray. The unit is otherwise NEW.

Bit sad.

Cooking pics to come soon. It's big enough to have a large CO inside for those "suspect" days in summer....and contain all heat bits therein.

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

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Reply #77 - Mar 23^rd, 2009 at 8:22pm

OzJeeper Offline
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Back to post one......

All I can contribute is what my experience is and what I find is the following.

If I am cooking at home, in the country, and have premium conditions then I have a blazing bonfire of prunings that turns to a heap of coals in which I cook a roast. No trappings, just a piece of ground and good 'ol fire coals.
My friends in Ringwood don't appreciate the same scenario, or should I say the neighbours. This entails the application of heat beads on a steel table. Nowhere near as much fun as a bonfire. Gas may come into the mix here. Location, location. First factor.

From here on in the thought of roast lamb or pork becomes a memory because of the time frame. Has little to do with portability or suchlike.

Pulling into the campground close to the Wonangatta Homestead about 5.00pm at this time of year gives you about 30 minutes of light to get things done. Waiting for coals to come about is just not on in time frame.
Heat beads or propane - hence the STEW is planned. Next in the menu might be a stir fry. Again heat beads or propane. Try and stir fry over an open fire without getting your forehead melted and you will see what I mean.
When traveling a quick and easy meal is the go - plan for that and all will be well. Try and cook a full roast dinner after 9 hours on a 4WD trail starting after dark - big fail. All will be too drunk to eat... Shocked

The term "portable" takes on another meaning all together when space and weight become a premium. On a weekender I MAY not take an oven at all and defer to the Wok or do a spaghetti dish. It's only if I have the planned down time I will do a CO dish but very well planned and pre-cooked/planned where ever I can. CO meals take time!

Horses for courses. Plan your cooking to suit the trip/place/event/circumstances. The portability will come with experience - and that's half the fun.... Grin

Ramble over.... Wink

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

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Reply #78 - Mar 23^rd, 2009 at 8:33pm

OzJeeper Offline
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Having said that....

The Jeep Owners Club will be having a camp fire cook up at Cowbaw State Forest in October.
I will take ALL of my cast iron and try to impress.

I will also take heat beads. Constant heat, can't beat it... Grin

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

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