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Normal Topic Dutch/camp oven cooking (Read 8207 times)
.threeoeight
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Re: Dutch/camp oven cooking
Reply #15 - Mar 10th, 2012 at 3:35am
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12 fresh mutton birds fits into a big camp oven.About twenty minutes on the coals with a shovel full on the lid and fantastic.
We always have a hot red curry from the camp oven on our roar trips. Goes down well.
  

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Gadge
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Re: Dutch/camp oven cooking
Reply #16 - Mar 10th, 2012 at 11:43pm
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Bon wrote on Feb 22nd, 2012 at 9:02pm:
Aye, and if purchasing a new cast iron model it will need seasoning. The  Chinese made ovens are poorly cast, I don't know if any NZ companies still make them but a company in Shepparton ,Victoria.[Aust] cast beautiful ovens in a variety of sizes. Furphy is the brand name. The difference in cooking with a well cast oven and a poorly cast one is huge.

Furphy's closed down their iron foundry over 10 years ago, and the current Furphy branded ovens are made in China too.  There is just one Oz foundry, Billman's, who still make really good camp ovens, http://billmansfoundry.com.au/
  
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Re: Dutch/camp oven cooking
Reply #17 - Mar 23rd, 2012 at 1:45am
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I don't know if it's been mentioned in previous posts above but, if your camp oven is a cast iron one DON'T pour cold water into it if things are looking a bit dry ...... drizzle it over the meat slowly so it preheats before hitting the cast iron or it will crack and be f*cked..... seen a few tossers do this over the years.
Also don't put the campoven straight onto a wet or cold surface when taking off a fire (such as wet grass etc) Wink

I regularly use one of mine at home in the oven to cook stuff like roasts or casseroles and the like (usually the "alumask" aluminium one)
But i've got several to choose from two 12" and one 10" aluminium ones, and a couple of big old cast iron ones
  
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Re: Dutch/camp oven cooking
Reply #18 - Mar 29th, 2012 at 9:15pm
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.threeoeight wrote on Mar 10th, 2012 at 3:35am:
12 fresh mutton birds fits into a big camp oven.About twenty minutes on the coals with a shovel full on the lid and fantastic.
We always have a hot red curry from the camp oven on our roar trips. Goes down well.




mmmmm mutton birds...............
  
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Re: Dutch/camp oven cooking
Reply #19 - Jul 5th, 2016 at 12:00am
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sorry to dredge up an old thread.
I use mine all the time.
I only wash with hot water and I season it with beeswax when I warm it up to dry it.

  
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Re: Dutch/camp oven cooking
Reply #20 - Jul 5th, 2016 at 1:29am
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If you buy a new one with the legs on it. Hacksaw them off. The reason being should you bump a leg against something hard,like a rock when lifting your oven off the coals the shock can easily crack or break the cast iron. I've seen a few camp ovens broken this way. For travelling /flying in etc the Bedourie oven developed in Australia for drovers is a handy item. It's made from spun steel.
  
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Re: Dutch/camp oven cooking
Reply #21 - Jul 7th, 2016 at 12:35am
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nnnnnnnnnnnnnneeeeeecro poster

yep i go thru phases of bringing it in the kitchen then relagating it to the camping gear

take up a bit much cubbord space so the missus takes it to the garage
  
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Re: Dutch/camp oven cooking
Reply #22 - Jul 7th, 2016 at 7:53am
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Mine spends half its life sitting on top of the wood burner.....roasting joints/stews/cooking apples (29c/kg@P&S!!!!!) the list goes on.......
But then I don't have elecy to cook on, so it gets a fair hammering, and I say you can't beat them. Have about 100kg worth of cast iron Poitje Pots. Great things for cooking with. 3 legged ones included Wink
  
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Re: Dutch/camp oven cooking
Reply #23 - Feb 26th, 2017 at 8:31pm
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I cut up some bunnies and a couple of onions mushrooms (if I found them) and a jar of butter chicken in mine and cook it slow


  
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Re: Dutch/camp oven cooking
Reply #24 - Feb 26th, 2017 at 9:44pm
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ours in kitchen cupboard half filled with oil, perfect for deep frying fish patties and the like. the lid just so happens to fit our 2 wee cast skillets too so really handy.
  
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Re: Dutch/camp oven cooking
Reply #25 - Nov 4th, 2017 at 1:24pm
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I agree with the taste of dutch ovens. When I was fencing i'D ferret around the cockies place/shearers quarters, usually find the base but not the lid, I think the previous fencer used the lids for foots!! But if you biff in a hind quarter of mutton/goat etc, cover with water, sprinkle the secret recipe, (usually maggi soups!) veg's. The fire should best  be embers, scrape a posse in centre & place camp oven, cover with embers & toodle off. I cooked a young 1/4 of pig in it once & when I came home from fence line.... man even after all these years the memory of the taste was Michelin star ++ Must admit never tried bread, think thats the mark of the pro....!
  

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Re: Dutch/camp oven cooking
Reply #26 - Nov 4th, 2017 at 4:20pm
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I am quite hard of hearing, one time I was down the Wairarapa hunting with a couple of mates. We stoped for a bite to eat, one of my mates said ssssh I hear a bee. A BEE I said, A bee they both whispered with a glare. Why do we have to be quiet for bees?. No a bee the whispered with some anger.
Then I heard a squeal and some oinks.
Pigs I yelled bringing my gun up to my shoulder to see a pig jumping over a ditch pulled trigger ( yes I shot a flying pig). Turns out they heard the pigs ages ago and were saying pigs not bees.
Anyway we gutted the pig and cut it's head off and the whole thing fitted in a camp oven. We put it on a grill in the oven to try and roast it but all the meat fell off it so we made the most tender pork stew.
That was a goid feed.
  
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Re: Dutch/camp oven cooking
Reply #27 - Nov 9th, 2017 at 6:34pm
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whats a Dutch camp oven??

only ever knew them as camp Ovens

cant live in the bush without one.

used to be in the NZFS huts but had to be locked away. otherwise got stolen by hunters/trampers

Only way to cook venison, roast pork  in the bush, or bake bread, other stuff etc
  
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Re: Dutch/camp oven cooking
Reply #28 - Nov 10th, 2017 at 5:57pm
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I 'THINK' the term Dutch oven is meant to be applied to a cast iron camp oven that has a deeply dished cast iron lid perimeter that can hold lots of coals to provide heat inside from both the top and bottom.
Being off grid our big log burner sports our camp ovens for about 7 months of the year, and I'd swear the food they prepare tastes nicer than anything just bunged into the oven, be that electric or gas. Hard to do a crispy roast though. But pot roasts, stews, soups,scones,fruitcakes,bread, they are a very handy bit of kit. Smiley
In Africa they have these cauldron shaped camp ovens, called Poitje pots that stand on three legs. Some of the wood they have there burns a bit like old man manuka, and they'll put on a casserole of tough old meat cuts with lots of gristle and sinews, and have three long (3-4m long) branches, say 75-100mm dia, burning all meeting in the middle under the pot....just glowing away like an old  100 watt bulb. They will burn away like that for the entire day. Any time someone walks by, they just tap the ends of the logs with their feet and push them a bit further in towards the pot centre. Makes for an awesome feed, and a good excuse to hang around yarning all day in the shade of the trees waiting for the cooking to be finished. Some beer may also be consumed Roll Eyes
  
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