Having never cooked in a camp oven I'm looking for advice on best type , SS or cast iron being the two options , I have read the supposed advantages of both (ie) weight , less chance of breaking , heating variations . But those of you that have and are using the stainless steel version how do you get along cooking in them .We're leaning toward a SS Bedourie, but wanted to get a feel from those using one if they have any tips or issues with them .
BruDi said
10:27 AM Dec 12, 2018
We have used both. We had a Bedourie but gave it away many, many years ago as we found controlling the heat was an issue. We have two cast iron one, one small and one larger. We seem to be able to control the heat better. We also have a spun steel one and are finding our feet with that, cooks well and can be used easily on a stove top.
Di
Mike Harding said
12:25 PM Dec 12, 2018
Perhaps the most important factor with camp ovens is the type of wood used.
In the Victorian High Country I don't even bother to take my Bedourie because the wood just doesn't have the density to cook things well and easily. However in central and western Victoria the more dense timber (especially River Red Gum) is ideal. I dig a pit near my camp fire, light a small fire in that and allow it to die back, put the camp oven on top of the coals then a shovel full of coals from the camp fire on top of the camp oven then a couple of shovels of dirt on top of that. I do cheat a little in that I place a thermocouple in the camp oven and periodically check its temperature with a meter.
I prefer the Bedourie because the fully enclosing lid ensures no dirt gets into the food and the lid may also be used as a frying pan.
I have no experience of using heat beads.
mezza56 said
01:29 PM Dec 12, 2018
Yeah Mike I hadn't considered the dirt in the food aspect I suppose you could drop a bit of alum foil over the top b4 dropping coals on the lid .
Izabarack said
02:21 PM Dec 12, 2018
A 10 inch Bedourie is my weapon of choice on the road. Sits nicely in a cut down gas bottle. I often do scones for morning tea in the Bedourie, but very hard to do in a cast iron model during a road side stop. I do have cast iron and stainless steel models. I find cast iron heavy for older hands and it sometimes breaks if dropped from a height. My stainless steel ones are quite large and a bit more difficult to store and carry. If you get really keen, a mob in Darwin will cast an aluminium one for you with your name on the lid.
Iza
Phil P said
05:52 PM Dec 15, 2018
We use a Coleman oven that sits on top of the single burner stove. Great for Pizza's, cakes, pies etc.
Hi,
We have a smaller cast iron camp oven that we have used for years and loved it as there is only the two of us ideal size.
Then we bought a Cobb Cooker off gumtree cheap.
If i had to take only one cooking item the Cobb wins hands down for us.
The things you can do with thisthing is amazing.
Old Salt
Aus-Kiwi said
11:51 AM Dec 17, 2018
I have cooked a few times Hungi style . Dig a shallow hole . Mainly to get enough dirt to cover latter . Light a fire . Place good old cast iron bowl with potato, sweet potato, pumpkin, pork etc wrapped in cabbage about a cup of water salt maybe some butter ? When fire burns down a little plenty of hot embers. Place bowl in fire . When its steaming . Fill around pot with dirt to hold the heat in . One or two hours latter . Pull it out . The cabbage maybe burnt but its sacrificed so main food doesnt burn . After a few shots at it you get to work out what it takes . It more steams so the actual burning is on the outside where cabbage is . Steam and smoked food ., NICE !!
Having never cooked in a camp oven I'm looking for advice on best type , SS or cast iron being the two options , I have read the supposed advantages of both (ie) weight , less chance of breaking , heating variations . But those of you that have and are using the stainless steel version how do you get along cooking in them .We're leaning toward a SS Bedourie, but wanted to get a feel from those using one if they have any tips or issues with them .
We have used both. We had a Bedourie but gave it away many, many years ago as we found controlling the heat was an issue. We have two cast iron one, one small and one larger. We seem to be able to control the heat better. We also have a spun steel one and are finding our feet with that, cooks well and can be used easily on a stove top.
Di
Perhaps the most important factor with camp ovens is the type of wood used.
In the Victorian High Country I don't even bother to take my Bedourie because the wood just doesn't have the density to cook things well and easily. However in central and western Victoria the more dense timber (especially River Red Gum) is ideal. I dig a pit near my camp fire, light a small fire in that and allow it to die back, put the camp oven on top of the coals then a shovel full of coals from the camp fire on top of the camp oven then a couple of shovels of dirt on top of that. I do cheat a little in that I place a thermocouple in the camp oven and periodically check its temperature with a meter.
I prefer the Bedourie because the fully enclosing lid ensures no dirt gets into the food and the lid may also be used as a frying pan.
I have no experience of using heat beads.
Yeah Mike I hadn't considered the dirt in the food aspect I suppose you could drop a bit of alum foil over the top b4 dropping coals on the lid .
Iza
www.coleman.com/camp-oven/2000016462.html
And only twice the price of the US site here in Australia... grrrrrhhhh....
https://www.tentworld.com.au/buy-sale/coleman-camp-oven
We have a smaller cast iron camp oven that we have used for years and loved it as there is only the two of us ideal size.
Then we bought a Cobb Cooker off gumtree cheap.
If i had to take only one cooking item the Cobb wins hands down for us.
The things you can do with thisthing is amazing.
Old Salt