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

Oct 6^th, 2009 at 11:09am

dickwho Offline
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This is my first post here, other than a quick intro.

I've owned an el cheapo Chinese camp oven for some years, but it was rarely used, and when travelling we used a Bedourie because of it's weight.

I recently purchased a Furphy 12" job, and after following the instructions it is going rather well. Of course then the inevitable occurred. A neighbour heard that I was starting to use this for roasts etc. and gave me a Metters 14". This is quite old and it was pretty crappy, but after cleaning with a wire brush , oiling and heating, I've found it to be in excellent condition. I've used it twice since, successfully. If he had surfaced a month ago I might have saved myself a few bob. Cry

The Metters camp oven is a bit lighter than the Furphy, but the bottom, sides and lid appear to be about the same thickness.

My question is this, is the heavier iron job (Furphy) better than the lighter one (Metters) ?

O.K. another question, how does one get the crackly on a piece of pork crackly. I've heaped coals onto the lid and replaced them a couple of times, but no luck, it doesn't crackle. Help please.

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Reply #1 - Oct 6^th, 2009 at 1:23pm

Stump Jump Offline
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1. My question is this, is the heavier iron job (Furphy) better than the lighter one (Metters) ?

Providing both camp ovens are in good condition and the lids for example, fit properly, then they should cook equally as well.

2. O.K. another question, how does one get the crackly on a piece of pork crackly. I've heaped coals onto the lid and replaced them a couple of times, but no luck, it doesn't crackle. Help please.

The lack of crackle may relate to the seal of the camp oven lid, for example, if the lid is warped or ill fitting, then it may be venting too much heat from the oven during the cooking process.

If the lid is too tight, then the meat maybe cooking more through steaming (a bit like a pressure cooker) rather than roasting. The Metters lid for example, has a nice design feature, to ensure a drier roasting heat, in that three lugs were cast onto the underside of the lip of the lid, which lift the lid very slightly, to assist in the venting of steam.

This problem of course, may solely relate to deficiencies in your cooking technique, however I would firstly recommend that you check the seating of your camp oven lids and report back. Wink

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Reply #2 - Oct 6^th, 2009 at 4:07pm

poddy dodger Offline
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Only repeating what I've read on this forum but many agree that pouring boiling water over the rind before you put your pork in the oven is the secret to good crackling. I haven't tried it so don't blame me if it doesn't work.
My long haired mate (missus) says to really crank the heat up for the first 30 minutes and the last 15 minutes when roasting pork, I've read this in old cook books too so she can't claim all the credit.
Not disagreeing with SJ but I think Metters ovens are about the best made and leave Furphy's for dead. JMHO.

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 - Oct 6^th, 2009 at 6:06pm

hotwelder Offline
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Hi Dicko,nothing wrong with the chinese jobs,even some of the big sellers are now made in China,in fact most of the members here use theres regularly.
cheers George.

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Reply #4 - Oct 6^th, 2009 at 6:36pm

TBF Offline
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hotwelder wrote on Oct 6^th, 2009 at 6:06pm:

Hi Dicko,nothing wrong with the chinese jobs,even some of the big sellers are now made in China,in fact most of the members here use theres regularly.
cheers George.

That's true..
Hardly ever use the Aussie made pots.
I only have 2 Aussie and 7 chinese

Aart

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Reply #5 - Oct 6^th, 2009 at 6:54pm

Kingsthorpe David Offline
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So what is the go with the BCF preseasoned Campfire camp ovens, they sell out as fast as they stock the shelf. (BCF Tmba)
Legless but some fancy stuff on the lid a bit like a Lewis and Clark. (American pot)

KD

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Reply #6 - Oct 6^th, 2009 at 8:29pm

Derek Offline
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Those ovens you are talking about are now starting to appear in a number of camping stores. Pre-seasoned but with no legs. Quality appears not too bad. I have forgotten the brand.

Retired
Camp Oven Cook

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Reply #7 - Oct 6^th, 2009 at 8:32pm

sooty Offline
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Kingsthorpe David wrote on Oct 6^th, 2009 at 6:54pm:

Legless but some fancy stuff on the lid a bit like a Lewis and Clark. (American pot)

I tend to use my Lewis and Clark ovens more than anything. Love them and they Do have Legs along with a good heat bead/coal holding lid that doubles as a fry pan.
Kev

CO__Medium_.jpg (97 KB | )

I started out with nothing and still have most of it

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Reply #8 - Oct 6^th, 2009 at 9:29pm

TBF Offline
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sooty wrote on Oct 6^th, 2009 at 8:32pm:

Kingsthorpe David wrote on Oct 6^th, 2009 at 6:54pm:

Legless but some fancy stuff on the lid a bit like a Lewis and Clark. (American pot)

I tend to use my Lewis and Clark ovens more than anything. Love them and they Do have Legs along with a good heat bead/coal holding lid that doubles as a fry pan.
Kev

I'm with you Sooty
They are a great allround CO.
I still need to get a 10" for smaller meals while travelling.
Then get a Camp Chef 6" for desserts..ya gotta have dessert!

Aart

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Reply #9 - Oct 7^th, 2009 at 9:22am

dickwho Offline
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The Metters camp oven I was given is very old. I'm told it was used by my providers wifes mother, and the wife is getting on.

A check doesn't reveal any lugs to slightly lift the lid, and it fits snug. I'll place a couple of pieces of metal under the lid to allow venting, and suck it and see.

Thanks for your responses.

Dick

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