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Post Info TOPIC: Camp ovens and temperature control


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Camp ovens and temperature control


I love my camp oven and they can do almost anything. BUT, lacking any form of thermostat has meant some disasters. I learned to improvise, so:

1. when baking, I found that using a trivet to stop contact with the direct heat of the base reduced burning the bottom of roasts, cakes, bread etc.

2. likewise, I found using a cake tin or pan on a trivet inside the oven kept the sides from burning.

3. Another trick is to put a little water in the oven (just below the trivet level). It worked exceptionally well with cakes and bread. It evened the temperature and steam cooked for the important early stages keeping it moist, then evaporated for dry heat to give a great crust. Also useful when doing roasts of chicken or other meat cuts.

4. Finally, I bought a $30 laser thermometer to check the surface temp of the oven while cooking. When trying to maintain say, 180 c, contact-less reading of the oven temperature was very handy. Apply or remove coals as needed. Just requires constant checking - but that is needed any way you go with camp ovens.



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Thanks for this. Will be away on another campertrailer local trip, next week( tent set up out in the bush on camp ground will remain there watched over by friend), but we will be using a little kettle style BBQ with charcoal to use the dutch oven and will be cooking Pork Belly, nice small bit for 2 people, so had forgot about having a trivet, so will get one tomorrow. Also have a laser thermometer, did not think to use it for this, great Idea. Have cooked a roast lamb with this kettle BBQ ( $20 at Bunnings) before, and although it used a bit of the loose Samba lump charcoal, it still only took 1hr20min, for a roast for 4 people, including veg. Best portable bbq we have ever owned. Have been a bit of a stickler for the cheap small portable bbq's that you can buy around the traps over the last 40 years. Anyhow thankyou for the advice.

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Ric - The Eccentric One



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I use a small cast iron camp oven to do a small lamb roast. Using a trivet and a steaming pot out of a saucepan set to stop sides burning.

I put it all into a cut down gas bottle which has had the coals prepared .lamb in 15 to 20 minutes  then the vegies.keep an eye on it and I use a meat thermometer  into the lamb..45 to 50 mins it is done.



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Leshill


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You could perhaps try this.

I found it on another site on Facebook I believe, and will be trying it when we are away soon.



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Regards Ian

 

Chaos, mayhem, confusion. Good my job here is done



Guru

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Just a matter of practice,and you can get golden crispy veggies

ovens.jpg

 



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Guru

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Come on now PT, be honest... what about the other 27 photographs where stuff was either raw or burnt? :)

I cheat and place a thermocouple inside the camp oven which then supports an external temperature display - it's an old drover's cook's trick.



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