Approx Cooking times for Camp Ovens

[stevo68]

G'day all,

Am going away next weekend and will be using a camp oven for the first time to do a roast leg of lamb. Have had a look at a link on another thread which has some useful information but no approx cooking times. Any tips/ idea's.....thanks in advance,

Regards

Stevo

[Xtreme]

Cooking times are very dependant on your heat source and intensity.
However, as a rough guide I allow about 1hr/kilo max.
It's important to maintain a steady heat throughout the cooking process - this requires some vigilance if using poor coals that don't hold their heat well as is the case with most fast growing timber. If timber is unsatisfactory, use heat beads but be careful with these also as they can generate quite a lot of heat. With coals/heat beads on top of oven you should be able to hold your hand about 200mm above the coals.
Slow steady cooking is best. Avoid overcooking the meat and it to rest for about 10mins before serving.

Enjoy your meal.
Roger

[vnx205]

This site has a few useful suggestions including how to test the temperature with scrap of paper. Sprinkling a little bit of flour in the bottom gives a similar indication.

They suggest 1 hr per kg. It's pretty hard to be definite because conditions can vary so much.

if in doubt cook it more slowly for longer. It is easy to go wrong with too much heat, but if you have too little the worst that will happen is that you will be hungrier when it is finally cooked and it will probably be more tender anyway.

Camp Fire Preparation (http://www.lets-getaway.com/campfireprep.htm)

This site suggests a bit less time.

Camp Cooking (http://www.5thwheelers.net.au/non-members/non-members_022.htm)

This site also has some good ideas.

CAMP OVEN COOKING IN AUSTRALIA (COCIA®) - Home Page (http://www.aussiecampovencook.com/index.htm)

EDIT: Once again someone else answered the question while I was typing.

[The ho har's]

As the other have said...slow and steady..we always put our veges in at the same time ..as the roast isn't usually that big for 2 of us:)... but practice is your friend....bon appetite


Mrs ho har:angel:

[Xtreme]

As the other have said...slow and steady..we always put our veges in at the same time ..as the roast isn't usually that big for 2 of us:)... but practice is your friend....bon appetite


Mrs ho har:angel:

Depends on the size of the roast - if only small then veges in at the same time is OK.
However, if you want nice crispy baked spuds, use a separate oven and place in really hot oil for about 15 - 20 minutes (add pumpkin or kumera after about 7 1/2 mins) then, when nicely browned, lift onto trivett and slow bake for a further 50 - 60 minutes. Include other veges also except onion which can go in with meat for last hour of cooking.
For best results the heat applied to the vege oven needs to be controlled separately to the meat.
Just my two bobs worth.

Roger

[weeds]

i'm still only new to camp oven cooking, have done 8-10max now and haven't stuffed one, but then again it depends on how many brews one has had.

a trivett is a must and make sure there is plenty of liquid in the bottom, i.e. a splash of red/beer/water

i always cook my camp ovens away from the fire otherwise one side gets super heated by the fire itself. on our easter and xmas in july (aug again this year) trips we have five camp oven in a pit of there own

keep the left over pumpkin for scones the next day

[The ho har's]

i'm still only new to camp oven cooking, have done 8-10max now and haven't stuffed one, but then again it depends on how many brews one has had.

a trivett is a must and make sure there is plenty of liquid in the bottom, i.e. a splash of red/beer/water

i always cook my camp ovens away from the fire otherwise one side gets super heated by the fire itself. on our easter and xmas in july (aug again this year) trips we have five camp oven in a pit of there own

keep the left over pumpkin for scones the next day



hey theres a thought next time I will make pumpkin scones:D.....August???


Mrs ho har:angel:

[86mud]

I've always used an hour for each kilo no matter what the meat.

The meat is always resting on a rack inside the camp oven.

Place veges in with 1/2 an hour to go. Veges choped into cube sized pieces about 2cm x 2cm.

I check the meat evey 1/2 hour and renew the coals on top of the camp oven at the same time.

Always try and use good aussie hardwood for coals.

Cheers
Andrew

[weeds]

hey theres a thought next time I will make pumpkin scones:D.....August???


Mrs ho har:angel:

no trips planned for august.....

[The ho har's]

no trips planned for august.....

Not me have you..............


Mrs ho har:angel:

[stevo68]

Thanks for the tips...will be sure to take some pics.....assuming it works out.

Regards

Stevo

[stage1slave]

I always do my lamb roasts the al la 'Thommo' way. I get my butcher to cut the roast into chops. Shortens the cooking time and there is no carving involved. A quick sear on each side and then onto a trivet. We always do our vege in tin foil. As others have said, hardwood coals are the best, away from the fire. Just replenish them as needed and always preheat, just like the oven at home. I reckon camp oven cooking is great fun. I never do a roast at home. It always tastes better in a camp oven.

cheers

[The ho har's]

hey this is in another thread which some may find interesting

CampingInOz.com - Free Camping In Australia|Australian Camping And Caravan Parks |Campsites Australia (http://www.campinginoz.com/)

some good recipes in there



Mrs ho har:angel:

[953]

Silly question but:angel:, why are coals/heatbeads reqired on top?
Heat rises,so is it just to stop the lower heat escaping too quickly?
Cheers Dean.

[vnx205]

Silly question but:angel:, why are coals/heatbeads reqired on top?
Heat rises,so is it just to stop the lower heat escaping too quickly?
Cheers Dean.

It is done that way so that heat radiates from all directions.

If you only had heat from the bottom, you might as well be trying to cook your roast in a frying pan.

It also helps that some of the hot surface that is keeping it hot inside the camp oven isn't too close to what you are cooking. Even with a trivet, if too much heat comes from the bottom, things can burn on the bottom before they are cooked on the top and in the middle.

[warren9981]

Make sure you season your oven before you use it or everything will taste of cast iron.:)

[Bushwanderer]

Heat rises through convection.
Heat radiates in all directions via radiation.
Heat conducts through conduction.

I suspect that conductive heat transfer is the main mechanism for heat beads on the lid of a camp oven.

HTH,
Peter

[stevo68]

Thanks again for the helpful tips. Am really looking forward to how this works out in the campfire. The roast I am doing is always a winner at home...so hoping same out in the bush as cooking for a few of us. I guess part of it...like any cooking...is a bit of trial and error. If all else fails, can always get some green branches and bush bbq the lamb :D,

Regards

Stevo

[Xtreme]

Silly question but:angel:, why are coals/heatbeads reqired on top?
Heat rises,so is it just to stop the lower heat escaping too quickly?
Cheers Dean.

Generally speaking, coals on top ensures relatively even heat all around the oven. However, I often cook roasts (meat and veges) with oven on a fire grate and no heat on top - with a few hours of steady cooking, the heat within the oven is fairly evenly distributed.

It's a different matter though if you are cooking bread, scones or a dessert that needs to be browned on top - it is then imperative that the majority of the heat is placed on top.

Roger

[cucinadio]

mate as all have said above but i will give you two pieces of advice ...a rack in the bottom of your oven with a little water will allow you to catch all the lovely juices from the roast and give you a good stock to make the gravy with ........:D

and a tripod and a lid hook, whitch you can make yourself will be your best freind or you can get them from any good camp store ..but imho there way to expensive ...:angel: l also have these stored in a poly tube with a srew top lid to keep them dry and all the fire grit out of the truck

https://www.aulro.com/afvb/images/imported/2009/05/525.jpg

cheers

[953]

Thanks 4 the replies, will be sure to stack on plenty of coals:).
Cheers Dean.

[Binford]

A good general rule of thumb for cooking with a "Dutch oven" (basically a "camp oven" with a flat lid with a lip around the rim to hold the coals on better) is to take the diameter of the oven in inches and double it. That's the number of heat beads you'll use. Place 1/3 of them in a ring under the bottom near the outer edge and 2/3 on the lid, again putting most of them around the outer rim. That should give you a 350-degree F oven for just about an hour.

Example, for my 12-inch oven, I double that for 24 heat beads. 8 go under it and 16 go on top. Expect to have to put new heat beads on after about 45 minutes for a heavier chunk of meat as it would probably take more than an hour at 350 degrees to fully cook.

To make it really easy, get a temperature probe to stick in the meat so you can monitor the inner temperature of the meat from outside the oven without having to open the lid.

Finally, if I'm trying a new recipe, especially if I'll be cooking for my camp mates rather than just my family, I'll do a test-run of it at home before I go. Then I'll really know what to expect while out at the campsite.

Have a good cook!

[Chenz]

or the left over veg makes great veg patties for brekkie the next day...perfect with the bacon, eggs, tomatoes, mushrooms and toast


I agree with the cooking away from the main fire and taking it easy...much better to have to cook longer than to eat charred meat.

http://i109.photobucket.com/albums/n74/numpty_01/2007%20Louth/DSCF3574.jpg

Personally we don't use a trivet for roasts, but they are good for doing bread on ;)
Only if it rises:wasntme:

[waynep]

My last camp oven effort was a bit of a disaster, because I got distracted and didn't follow the golden rules.

A seperate pit with good coals from the fire lets you control the temp better.

Allow about 1 hr per kg of meat, maybe a little longer if it has a big bone in it.

I find the temp is about right if you can hear a constant gentle sizzle. If it's not sizzling at all it's not hot enough. If it's sizzling furiously it's too hot and the meat will come out tough and shrivelled. ( like my last effort ). Check this often.

Make sure you keep the fire going for a supply of fresh coals in case you need them.

Cover the meat with tinfoil and let it rest a while ( 10 -15 min ) after taking it out of the oven.

[Chops]

i'm still only new to camp oven cooking, have done 8-10max now and haven't stuffed one, but then again it depends on how many brews one has had.

a trivett is a must and make sure there is plenty of liquid in the bottom, i.e. a splash of red/beer/water

i always cook my camp ovens away from the fire otherwise one side gets super heated by the fire itself. on our easter and xmas in july (aug again this year) trips we have five camp oven in a pit of there own

keep the left over pumpkin for scones the next day

Ok, I hate this bit,,(showing I'm one of the Dumb and Dumber team:eek:)
But whats a "Trivett"???
And another question, if you've got it hanging over the fire, do you still put coals on top? Last time I went camping, a mate cooked a chicken roast, he did the hanging bit with no coals on top, and it was an awesome feed to say the least. :D

Cheers Chops

[Xtreme]

Ok, I hate this bit,,(showing I'm one of the Dumb and Dumber team:eek:)
But whats a "Trivett"???
And another question, if you've got it hanging over the fire, do you still put coals on top? Last time I went camping, a mate cooked a chicken roast, he did the hanging bit with no coals on top, and it was an awesome feed to say the least. :D

Cheers Chops

A 'Trivett' is a small rack, usually made of wire or pressed steel, that you place in the bottom of your camp oven to sit the meat (or whatever) on while cooking. Somewhat like a round cake rack.

In answer to your second question, refer to post #19 this thread.

[Binford]

One of the pictures in post #19 shows a wire trivet under the chicken(?) and potatoes(?) in the larger camp oven on the right:

http://www.aulro.com/afvb/attachments/camping-tucker-bush-basics/15627d1242711771-approx-cooking-times-camp-ovens-mains-200208-chicken-breasts.jpg

Basically it holds the food a bit off the bottom of the pot so it won't overcook or burn from direct contact with the bottom.

[ohbeary]

[/Quote]

I agree with the cooking away from the main fire and taking it easy...much better to have to cook longer than to eat charred meat.


Personally we don't use a trivet for roasts, but they are good for doing bread on ;)[/QUOTE]

yep long slow cooking is preferable but I can't see how you cook bread on a trivet, dose'nt the dough get through the wires!! surely a plain pan has got to be the one for a loaf and a trivet for a joint......

[stevo68]

Morning all...well after starting the thread....just realised had better note my first attempt......a SUCCESS. I did a leg of lamb on a bed of potato and leaks...with rosemary and garlic. Honestly....one of the best roasts I have had. Meat was tender and juicy....and even moreso having it out in a natural wonderland.

Camp ovens near the fire

https://www.aulro.com/afvb/images/imported/2009/06/370.jpg

Cooked to perfection

https://www.aulro.com/afvb/images/imported/2009/06/371.jpg

Yum

https://www.aulro.com/afvb/images/imported/2009/06/372.jpg

Happy Dad and kids after full tums

https://www.aulro.com/afvb/images/imported/2012/04/1479.jpg

Looking forward to next attempt in July,

Regards

Stevo

[Binford]

Good on ya, Stevo! Glad you had a good feed! You're hooked now, I'll bet.


yep long slow cooking is preferable but I can't see how you cook bread on a trivet, dose'nt the dough get through the wires!! surely a plain pan has got to be the one for a loaf and a trivet for a joint......

Well, one would use the pressed steel version of a trivet if one is using it for bread... :)

In my Dutch oven, I've only done some biscuits... (I mean American-style, like these)

http://terrifictravelideas.com/convenientideasllc/images/CheesyCheddarBiscuits.jpg


(not cookies like these) ;)

http://www.istockphoto.com/file_thumbview_approve/9397086/2/istockphoto_9397086-australian-anzac-biscuits.jpg

...but never used a trivet for them. They're a little hardier than most breads, perhaps, but with careful temperature control (i.e., not too many heat beads under it), one can do okay without a trivet.

But now you have me curious about trying one. And baking some bread in the Dutch oven....

[nealo]

Stevo...makin me hungry looking at the pics!!!

The best part about it is summed up in the photos...being out in the bush relaxing with family and friends!!!!!

We did a butterscotch pudding the other weekend for deserts after our roast....came out perfect!!!!!!

This weekend is roasts one night and bbq with potatoe bake the next!

[Binford]

How about dessert?! At my son's Scout camp last week, another adult leader and I made Dutch oven cobblers. Mine's already going on the right and the other is getting the batter put over the fruit. He used apple pie filling for his, then mixed a spice cake mix up with a little 7up in a Ziploc bag and is now squeezing it out over the apples. We've got the heat beads started up in a makeshift chimney to the left there, all ready to put under and over the oven. Took about 45 minutes. The boys did a good job of eating all this up for us too! ;)

https://www.aulro.com/afvb/images/imported/2009/12/1312.jpg

[stevo68]

How about dessert?! At my son's Scout camp last week, another adult leader and I made Dutch oven cobblers. Mine's already going on the right and the other is getting the batter put over the fruit. He used apple pie filling for his, then mixed a spice cake mix up with a little 7up in a Ziploc bag and is now squeezing it out over the apples. We've got the heat beads started up in a makeshift chimney to the left there, all ready to put under and over the oven. Took about 45 minutes. The boys did a good job of eating all this up for us too! ;)

https://www.aulro.com/afvb/images/imported/2009/12/1312.jpgI've normally had one to many brewskies to tackle cooking dessert.....though looks and sounds great what you have there,

Regards

Stevo

[Binford]

I've normally had one to many brewskies to tackle cooking dessert.....though looks and sounds great what you have there,


Ordinarily I face the same challenge! But there's no drinking at Scout outings. So we make up for it with desserts! :D