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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven & Outdoor Cooking › Cooking In Alternate Cooking Devices › Cooking In My Campmaster Deep Dish Stove

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Cooking In My Campmaster Deep Dish Stove (Read 2109 times)

May 27^th, 2025 at 3:21pm

Derek Offline
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Finally bit the bullet and bought one of these stoves.

Quite often it would be good to have when overnighting and want to cook outside rather than pull the Weber out and pack away again.

I bought the deep dish model. The dish is 30cm X 24cm so should be good for us.

It runs on the little butane gas bottles.

It will never replace the Weber but hopefully compliment it.

Got this one for $109 at Big W less 10% off with my rewards card. You can actually pick them up at most places that sell camping and outdoor products.

Got some Tasmanian Atlantic Salmon for dinner so will give it a run then.

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Reply #1 - May 27^th, 2025 at 8:56pm

shackles Offline
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So you left the camp oven home for this trip? Asking for a freind. Grin

Grin

Can't Get Full On Fancy

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Reply #2 - May 27^th, 2025 at 11:45pm

TBF Offline
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I like them Derek, but I dare not put another cooking implement in the van.
Certainly can be used for multiple cooking styles.

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Reply #3 - May 28^th, 2025 at 9:33am

Derek Offline
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shackles wrote on May 27^th, 2025 at 8:56pm:

So you left the camp oven home for this trip? Asking for a freind. Grin

Grin

You got weird friends. Grin

Grin

Grin

Grin

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Reply #4 - May 28^th, 2025 at 9:36am

Derek Offline
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The chunks of salmon were quite large however cooked up lovely.

I used it on my drop down table but found a lot of heat goes out the back and the motorhome wall got very hot so will not be doing that again.

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Reply #5 - May 29^th, 2025 at 6:07pm

Rabbitz Offline
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Nope, not for me.

Looks too much like those god-awful aluminium electric frypans that were so popular when I was growing up...

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.

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Reply #6 - May 29^th, 2025 at 6:41pm

Derek Offline
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Rabbitz wrote on May 29^th, 2025 at 6:07pm:

Nope, not for me.

Looks too much like those god-awful aluminium electric frypans that were so popular when I was growing up...

Actually that is what I have always thought. The old electric frying pan now run on gas. Grin

Grin

Grin

Grin

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Reply #7 - May 29^th, 2025 at 6:42pm

Derek Offline
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A batch of old English muffins.

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Reply #8 - May 29^th, 2025 at 6:43pm

Derek Offline
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Rockhampton is supposed to be Australia’s beef capital so thought I would try a couple of local sirloins.

They came up a treat

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Reply #9 - May 29^th, 2025 at 8:01pm

Rabbitz Offline
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Derek wrote on May 29^th, 2025 at 6:41pm:

Actually that is what I have always thought. The old electric frying pan now run on gas. Grin

Grin

Grin

Grin

Unlike the electric ones, at least you can submerge the pan in a sink full of water to clean it without invoking the wrath of the matriarch of the house...

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.

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Reply #10 - May 30^th, 2025 at 8:21am

Derek Offline
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Rabbitz wrote on May 29^th, 2025 at 8:01pm:

Unlike the electric ones, at least you can submerge the pan in a sink full of water to clean it without invoking the wrath of the matriarch of the house...

Grin

Grin

Grin

Grin

Grin

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Reply #11 - Jul 13^th, 2025 at 6:05pm

Derek Offline
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I am really getting the hang of the Campmaster.

Fish & chips for dinner. Smiley

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Reply #12 - Jul 13^th, 2025 at 6:41pm

TBF Offline
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I so want one of those.
What will I leave behind to make room for it.
Got too many cooking options as it is.

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Reply #13 - Oct 31^st, 2025 at 5:04pm

Derek Offline
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People cook all sorts in these things and I was wondering how pastry would go for meat pies.

Thought I would try a little experiment with a sheet of puff pastry.

I cut Pampas puff pastry into rounds.

In the first lot of images I covered a trivet in foil and placed baking paper over it. I put a half tinned apricot on the pastry and sprinkled with sugar.

As you can see they actually did cook. The pastry rose and browned and they were very tasty. I was concerned with the baking paper burning and catching fire but it didn’t.

In the second lot of photos I placed a little dollop of jam and again sprinkled with sugar.

This time I did not use the baking paper.

As you can see as the pastry rose and the jam slid off except one. What it did show though is that the puff pastry certainly will rise and brown.

From here????

I need to play with the heat as the browning was not even and create things where the filling will not come off or out.

As for future pies I am thinking small turnovers or party pie size using my Texas 4 cup muffin tray may be the way to go.

It is all good fun though.

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Reply #14 - Nov 3^rd, 2025 at 3:23pm

Rabbitz Offline
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Have you considered piercing the centre half of the rounds with a fork to prevent or at least reduce the rise in the centre?

Similar to a flan base.

Or possibly stacking pastry rings on the outside of the rounds a bit like a vol-au-vent case?

Colin

I admit I am an agent of Satan, however, my duties are largely ceremonial.

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Reply #15 - Nov 3^rd, 2025 at 7:03pm

Derek Offline
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Rabbitz wrote on Nov 3^rd, 2025 at 3:23pm:

Have you considered piercing the centre half of the rounds with a fork to prevent or at least reduce the rise in the centre?

Similar to a flan base.

Or possibly stacking pastry rings on the outside of the rounds a bit like a vol-au-vent case?

Good ideas. My real ideal though is pies while we are travelling. Cheers

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