MySwag.org The Off-road Camper Trailer Forum

General => General Discussion => Topic started by: craigtempo on December 15, 2011, 10:10:12 PM

Title: Camp oven question
Post by: craigtempo on December 15, 2011, 10:10:12 PM

I have 2 camp ovens . a 10 inch and a 12 [ or 14] inch .

i use the 14 inch one at least once a week when i do a roast .

when i do a roast and lets use pork and crackling as an example .The crackle on the top is done to perfection but the side of the joint [ while cooked ] the crackling is soft .

seems like there is plenty of heat comming down from the lid but the sides of the oven dont seem to radiate the heat .

its a middle of the range type oven and this dosnt happen with the 10 inch one [ which is  a better oven ] .

im doing them in the kitchen stove at home but it happens if i use heat beads or coals as well .

is it because its a cheaper type oven or is there something else i should be doing ?

cheers

craig

Title: Re: Camp oven question
Post by: gibbo301 on December 16, 2011, 09:48:01 AM

It could be because the side walls on the 10 inch are closer to the meat than the 14 inch just a thought  :cheers:

Title: Re: Camp oven question
Post by: Kit_e_kat9 on December 16, 2011, 02:58:10 PM

Quote from: gibbo301 on December 16, 2011, 09:48:01 AM

It could be because the side walls on the 10 inch are closer to the meat than the 14 inch just a thought  :cheers:

I'd agree with that as well.  See how you go with a bigger roast or some veg around the exterior.  Do you preheat the CO in the oven or just put it in cold?

Kit_e

Title: Re: Camp oven question
Post by: LJs GU on December 16, 2011, 03:16:10 PM

Quote from: Kit_e_kat9 on December 16, 2011, 02:58:10 PM

I'd agree with that as well.  See how you go with a bigger roast or some veg around the exterior.  Do you preheat the CO in the oven or just put it in cold?

Kit_e

Doesn't any type of meat insertion benefit better from pre-warming.  >:D

Title: Re: Camp oven question
Post by: Kit_e_kat9 on December 16, 2011, 04:21:45 PM

Quote from: LJs GQ on December 16, 2011, 03:16:10 PM

Doesn't any type of meat insertion benefit better from pre-warming.  >:D

Tsk Tsk   ;D
Kit_e

Title: Re: Camp oven question
Post by: jclures on December 16, 2011, 05:45:44 PM

I would doubt it is the oven, a lot of cooking is done in cheap ovens, which is all I use.
Do you use a trivet, you might try more heat under so the heat comes up the sides better.

Title: Re: Camp oven question
Post by: craigtempo on December 16, 2011, 06:33:48 PM

thanks for the replies .

Yes i pre heat the camp oven ...... the oven is turned full on then i place the camp oven in it for at least 25 minutes to heat it up .it is also a fan forced oven .

Yes i have tried different joints .... chicken .... rolled pork [ 2.5 kg,s] ... legs of lamb .... its all the same , nice and crusty on the top and not so on the sides .

Yes i use a trivet .

The meat is beutifull when cooked this way but im trying to get more heat on the sides .

craig