Thread: Camp Ovens

I have both 2 spun steel Hillbillys and a small cast one for bread.

Gotta love the Hillbilly, it's the best camp oven i've ever owned, beats the cast ones by a country mile, and a fraction of the weight.

Baz.

Cast Iron for sure.

Only difference with a Furphy is they are heavier, lids still break in half if you drop & they land the wrong way. Saw a guy do this & glad I had only Taiwan made at 16th the price, mine 30 years old & not broken, nothing wrong with Chinese either.

Spun steel type OK (Bidourie/ Hill Billy), but less forgiving if too much heat, char quickly if not watching.

Good hint 1. Place a layer of bread on bottom in oil, stops meat burning on bottom, cheap wire trivot also good.

Good hint 2. place green apple in oven when roasting meat, guarantee always moist meat even if over cooked & adds something to the flavour.

Good hint 3. place oven in a pit or hole for best results as no cold spots & even temperature, cover total in coals.

Good hint 4. If rusted inside when go to use, rub coarse cooking salt with news paper to clean out easily. Don't wash inside with detergents as takes out oil from pours of cast, scrape out thoroughly all food residue with paint scraper then resmear cooking oil all over before long term storage.

Cheers
Bryce