[Sca-cooks] Camp ovens, again
Cheri or Anne
celticcheri at yahoo.com
Mon Sep 8 13:10:48 PDT 2008
I line the bottom of my camp oven with fire bricks (purchased at the local Ace Hardware), they help maintain even heat distribution and keep it more consistent. I've been quite happy with the performance of the oven since I've started to use them. Added benefit is that once the fire is turned off, the oven will stay warm for quite some time.
Hope this helps
Go softly and gently for those you meet here will be
those you know hereafter."
--- On Mon, 9/8/08, aeduin <aeduin at roadrunner.com> wrote:
From: aeduin <aeduin at roadrunner.com>
Subject: [Sca-cooks] Camp ovens, again
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Date: Monday, September 8, 2008, 2:39 PM
Look the dead horse it breathing, let's kick it.
We ordered the Amish Camp Oven that was discussed on the list a while
back but we got it from www.msiwix.com. They had it in stock though
we got the last one until he picks up more.
It works well on a Camp Chef 3-burner stove. With two burners on low
it got to 375 fairly quickly. The only problem is that the
thermometer in the door was low by about 100 degrees. I've emailed
the company and he thinks it is a defective thermometer and will get
us a replacement.
We cooked a pork tenderloin and a loaf of bread concurrently
yesterday. The roast took about the expected amount of time, the
bread a bit longer.
My only other issue is that it isn't insulated. I wonder if a layer
of kaowool would improve performance.
We'll have it at Great Western War in a month if people want to see
it in action.
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