exploroz wrote on Nov 22^nd, 2010 at 10:18pm:

Yep, a bit like many people calling all cast iron camp ovens "Furphy's"and we, well most of us know there are many different ones.
Just a thought but if you buy a 10" and a 12" one fits inside the other when travelling but also gives you the versatility to do two dishes at once like a casserole and vegies or a maybe a damper, just a thought.

pd

To the purists there is a clear difference between a Bedourie and an Aussie Camp Oven (or a Hillbilly as well)

We appreciate the shape difference.

I use almost exclusively spun metal right now due to weight considerations and it has taken some time to get used to it.

Mick is absolutely right when he says that temperature is more touchy.  They are susceptible to breezes on the oven but if you are aware of this, it is certainly manageable.

As for LIVINGSTONES name, I understand there was a trademark or copyright issue with calling it a Bedourie.  Some older Bedourie style ovens were often made out of rolled sheet and riveted.  

To be perfectly honest, I would prefer cast iron, but I just cant handle the weight (and I don't want Castironitis, a disease many here are afflicted with).  Having said that I can cook up a storm in them!!

Oh, I have 2 spun metal ovens, A Bedourie and a 12" ACO (the Bedourie nest inside the ACO for packing).  I also swear by the Camp Oven Mate for when I cant have coals to cook with!  If I had to choose only one oven it would be the 12" Aussie Camp Oven for all round usage, but I would be lost without the Bedourie for the small second oven we all need at times.

I must admit I havent used the COM.lately.but now the warm weather has arrived it will get more use with gas


Dave

As weight within reason is not a problem for us my preference generally to pack is the 12" Mulley (cast iron) and the Aussie Camp Oven (12" spun steel) a baby cast iron oven and the Volcano, Camp Chef Table plus my kitchen table.  OOOps the heat beads, starters, matches, chimney, Mair Lifters and lid stands.

Sparky felt he needed more gas for his Coleman Gas Oven (which folds flat and in future will probably take the big gas thingy which fits under the Camp Oven Mate (he likes this as well).  He likes his two tables and doesnt know why I need the above.  

Many feel I should learn to drive a 4WD and have my own set up  

For me its a matter of what I find easiest to use and the circumstances of fire bans etc.

The main use I can see for the Bedourie shape is if you buried it the overhang on the lid would probably keep anything out of it and for giving the dogs water in.

You can use any kind of camp oven in the camp oven mate, I bought the aussie camp oven for the higher sides, lip on the lid and lightness.  Mostly I only cook for two so I didnt give getting the larger size a consideration.  Many in here have large family/friend cook ups where the bigger sizes make more sense.  It has a good lip to hold the ashes and can be used as a fry pan similarly to the Bedourie.  I dont feel its as forgiving temperature wise but with practice should do all of the cooking others do in cast iron.

You couldnt use it on a plastic table like I can the Volcano but that is not really an issue of importance for most.

The COM packs reasonably small.  I hate using gas and thats probably a reason at home I would rather light up heat beads and use the volcano or my Camp Chef Table and cook in my cast iron.

Many swear by the Cobb but although I cooked all the regular things in mine I didnt enjoy using it and Sparky said the roasts werent hot enough and it "rattled".  It has a few new accessories now but mine lives under the staircase totally unused and unloved.  There were a lot more used at the last ct outing I went to.

The Volcano suits me in every way, it might not suit everyone, you are restricted to a 12" oven or smaller but it supposedly can take up to three 12" stacked and somewhere on the net is a photo of a rather substantially built male standing on one.  Again cooking small amounts with it is fine but for those who cook in 4 or more ovens around the fire it would be just one more thing to pack.

I like to cook away from the fire (cooler in summer) and at table height.  I was told by a few when camping that they had trouble getting oil hot enough to deep fry.  I used 25 beads and got exactly the temperature I wanted in Aussie Camp Oven in the Volcano.  It had better access to the pot than the COM.

If I have a caravan or trailer behind the Jeep (or whatever when weight is not an issue) then cast iron will be the pot in demand to cook in.  I have a fire/coals?  Cast iron wins every time.  However.....

I have a trip to Wonangatta Station/Vic High Country on the go, I take the spun steel.  Weight is an issue.  I just have to be careful with my coals.....
Here is my $2.00 bag from a clearance sale.



Its a dirty bag and remains that way for obvious reasons.  It has to deal with ash and other deritus form a campfire.  I can use gas as well.....  Inside is;



Two of the "almost" best camp ovens that haven't grown legs.  One is inside the other, as you can see. These are both Dr Livingstones products.  



They fit together nicely and the smaller CO is space for a cut down bristle brush, two lid handles (for frypans) and a tea-towel or two.



My defense rests m'lord.  If you need weight savings then spun steel is the required tool.  You just have to adjust the cooking technique to suit.  Hole in the ground is a good move with these with some pre-warming...They excel when protected from wind and have heat mainly below - or mainly above. (Bake or stew.  Recipe to suit)  But it's only a few days?????  




Hope this helps....