Hi 17triton, perhaps try to rub your raw roast with a little oil and seasoning if you want, have the camp oven hot, place the meat in and keep turning it so it has a chance to brown all over then add your vegies, put the lid on and cook as usual. Browning first adds some great flavour too.
Campovens , anyone use them?
- Thread starter 17triton
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When I do a roast, I use two ovens, meat and veg (carrot onion etc) in one, spuds in another.
I like the spuds to sit on a trivet, but with a layer of oil and HOT. I like the spuds to have a crunch on the outside.
I like the spuds to sit on a trivet, but with a layer of oil and HOT. I like the spuds to have a crunch on the outside.
Camp Oven Roast
I brown/ seal meat on all sides with a little oil in hot camp oven before I put the trivet (old round cake rack) in. Usually par -boil the potatoes/carrot/parsnip etc and then rough them with a fork and brush them with oil, onions go in whole and largish chunks of hard pumpkin (pumpkin often to mush). Baste occasionally. Do scones or damper in the bedourie oven, again on a rack in a round low cake tin so no burnt edges. Home made mint sauce, salt and pepper, butter on the scones and some surprise peas. Worth the smoke in the eyes.
Usually only left with the string that was holding meat together.:wave:
I brown/ seal meat on all sides with a little oil in hot camp oven before I put the trivet (old round cake rack) in. Usually par -boil the potatoes/carrot/parsnip etc and then rough them with a fork and brush them with oil, onions go in whole and largish chunks of hard pumpkin (pumpkin often to mush). Baste occasionally. Do scones or damper in the bedourie oven, again on a rack in a round low cake tin so no burnt edges. Home made mint sauce, salt and pepper, butter on the scones and some surprise peas. Worth the smoke in the eyes.
Usually only left with the string that was holding meat together.:wave:
Damn this thread! 
I left my luch at home today, and this is making me hungry!
I left my luch at home today, and this is making me hungry!
So I pulled the camp oven out of the "free camping" box last night to pack in the van for this weekend........
Guess who forgot to clean it after it's last use 12 months ago?
I guess it could have been worse, all there was left in it was vegetable oil from the spuds, but not nice none the less.
Anyway, I gave it a good clean, and reseasoned in with some spray oil and an hour or do in the house oven.
All ready for a roast this weekend.
I'll post some pics of the setup next week.
Guess who forgot to clean it after it's last use 12 months ago?
I guess it could have been worse, all there was left in it was vegetable oil from the spuds, but not nice none the less.
Anyway, I gave it a good clean, and reseasoned in with some spray oil and an hour or do in the house oven.
All ready for a roast this weekend.
I'll post some pics of the setup next week.
Hi @billykidd I've tried many variations, but found enough that enough oil to just cover the trivet works best to get a nice crispy potato. Without the trivet they seem to stick to the bottom of the oven. It must be too hot is my guess.
Here's my effort a few weeks ago - set up a fire pit over the back fence - awesome!
Here's roast baby goat with veg and a chilli yabby calzone.
Camp Ovens are the best!
Camp Ovens are the best!
So in preparation for this weekend away at badgers creek I've done some camp oven mods.
I'm taking the beer keg spit for the pork, and the Camp oven for the spuds. As mentioned earlier in this thread I love crispy potatoes, but just like in your oven at home, it really only works if the spuds are in a shallow base of oil. There is a couple of families sharing this roast so I thought I'd try to increase the number of spuds I can make in the one oven.
Bring on the double decker!
First up, Trivet on the bottom. I turn this upside down to reduce the amount of oil needed to slightly cover it.
Next up a fencing wire frame holding up a roasting rack.
And finally a cheapo non stick frypan with the handle removed for the second layer.
I'll grab some pics of it in action over the weekend.
I'm taking the beer keg spit for the pork, and the Camp oven for the spuds. As mentioned earlier in this thread I love crispy potatoes, but just like in your oven at home, it really only works if the spuds are in a shallow base of oil. There is a couple of families sharing this roast so I thought I'd try to increase the number of spuds I can make in the one oven.
Bring on the double decker!
First up, Trivet on the bottom. I turn this upside down to reduce the amount of oil needed to slightly cover it.
Next up a fencing wire frame holding up a roasting rack.
And finally a cheapo non stick frypan with the handle removed for the second layer.
I'll grab some pics of it in action over the weekend.
Just a bit of oil in the top tray. I will use a pair of mutigrips to take the top tray out so the bottom spuds can be turned over ( and swapped to the top tray if req)
I love the camp oven meals, We started with a cast iron one around 9 quart size which is great on a fire but as we camp in National parks and other places that wont allow fires we purchased the hillbilly spun steel version with gas burners that you invert and cook from the top.
Pizzas, packet cakes and party pies and sausage rolls are always a hit with the kids a little trick is to lay a piece of wax paper in the base and use it to lift your food out or to turn food over
Pizzas, packet cakes and party pies and sausage rolls are always a hit with the kids a little trick is to lay a piece of wax paper in the base and use it to lift your food out or to turn food over
As promised, a couple of picks from the weekend.
I mentioned earlier in this thread that I sit the camp oven on a cast iron ring burner. It's very handy in caravan park situation where you don't have a camp fire. You can also see on the RHS of the pic above, a wire basket. I fill this with heat beads and put it over the ring burner to get them going, then put them on the lid.
As I said. I like crunchy spuds.
And crackle!
We could have fit both chunks of meat on the one spit, but may mate just picked up the new one on the right and was keen to try it out.
We certainly had some envious looks and comments!
I mentioned earlier in this thread that I sit the camp oven on a cast iron ring burner. It's very handy in caravan park situation where you don't have a camp fire. You can also see on the RHS of the pic above, a wire basket. I fill this with heat beads and put it over the ring burner to get them going, then put them on the lid.
As I said. I like crunchy spuds.
And crackle!
We could have fit both chunks of meat on the one spit, but may mate just picked up the new one on the right and was keen to try it out.
We certainly had some envious looks and comments!