Thread: Approx Cooking times for Camp Ovens

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!

Originally Posted by Numpty's Missus

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.



Personally we don't use a trivet for roasts, but they are good for doing bread on

Only if it rises

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.

Originally Posted by 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

Ok, I hate this bit,,(showing I'm one of the Dumb and Dumber team)
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.

Cheers Chops

Originally Posted by Chops

Ok, I hate this bit,,(showing I'm one of the Dumb and Dumber team)
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.

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.

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



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.

[/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......

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



Cooked to perfection



Yum



Happy Dad and kids after full tums



Looking forward to next attempt in July,

Regards

Stevo