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Camp oven cooking (Read 956 times)
 
Mar 25th, 2018 at 5:20pm

Stuartm   Offline
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Hi All,

When cooking with my Hill Billy Spun Steel camp oven it seems to get very Smokey and the Vegies a bit moist and not crunchy.
Is it simply to much heat from the bottom or is there any other tricks.Also when using the gas inverted on the lid it  does not seem to get Hot  enough,any thoughts. 
 
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Reply #1 - Mar 25th, 2018 at 7:20pm

Smokeydk   Offline
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Some one said to leave a gap between lid and oven..use an "S" hook that allows steam to escape

I cant help about inverted gas on lid......never seen it used...sorry
 
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Reply #2 - Mar 25th, 2018 at 7:51pm

Stuartm   Offline
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Thanks for the reply good idea but that would also release the heat maybe then need to increase heat to compenssate.
 
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Reply #3 - Mar 25th, 2018 at 8:12pm

Derek   Online
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I have a Hillbilly but have only ever used the gas ring under it so hard to compare with using Heat Beads or coals.

This is how we crack the lid on a cast iron oven to let steam escape http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1370056050

Are you using the veggie ring that Hillbilly supply as I found it always does great vegetables.
 

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Reply #4 - Mar 26th, 2018 at 10:06pm

Stuartm   Offline
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Thanks Derek,great idea and very simple.
Cheers
 
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