![\"Camp-Oven-Recipes-Book\"](\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2016\/04\/Camp-Oven-Recipes-Book-1.jpg\" "\\"The")
<\/p>\n
For more camp oven cooking recipes, check out my\u00a0<\/strong>Camp Oven Recipes e-book. Oh, and don’t forget to check out my damper recipe!<\/a> Image: Mick Viller<\/em><\/p>\n Light your briquettes or a fire. Wrap a trivet in tin foil and place in the bottom of your camp oven.<\/p>\n The camp oven is ready to go with a foil covered trivet. Image: Mick Viller<\/em><\/p>\n It is important to place your roast in a hot camp oven<\/a>. I use about 14 briquettes on top, and 10 or so underneath to preheat the camp oven.<\/p>\n Tip: You will need to keep changing the coals or briquettes when they start cooling down, to keep up the constant heat in the camp oven.\u00a0Go here<\/a> for\u00a0more tips on\u00a0heat control.\u00a0<\/em><\/p>\n The camp oven with 14 (ish) briquettes on top and 10 underneath. Image: Mick Viller<\/em><\/p>\n There are so many ways to prepare your meat for cooking – this is just how I like to do it. First, I dry the pork with a paper towel. Then, I oil and cover it in crushed rock salt, before placing it into a preheated camp oven for about 20 minutes.<\/p>\n The pork has been dried and is ready for salting before popping the lid on top. Image: Mick Viller<\/em><\/p>\n Moisture will build up in the camp oven, so it’s important that you let it out. After the first 20 minutes, crack the lid using a piece of wire or a folded up piece of tin foil.<\/p>\n Simply place under the lid; doing this will allow the steam to escape and help create that perfect crackling you are looking for.<\/p>\n A wedge of folded foil is enough to crack the lid of your camp oven to let all that steam out. Too much steam means no crackling! Image: Mick Viller<\/em><\/p>\n The remaining cooking time will vary depending on how big the piece of meat you’re cooking. As a rule of thumb, give each kilogram an hour; for example, a 2kg roast will take 2 hours.<\/p>\n Look at that crackling! Image: Mick Viller<\/em><\/p>\n Serve with your favourite veggies and gravy.<\/p>\n Doesn’t look half bad, does it? Delicious with a rich gravy, spuds, beans, corn, and pumpkin. Image: Mick Viller<\/em><\/p>\n First, get the fire going; you will need a good amount of coals to cook the damper in.<\/p>\n Scatter a shovel load of coals on the ground next to your fire and place the oven on top with the lid on to preheat.<\/p>\n Take a completely defrosted leg of lamb out of its plastic wrapper, and rub with a good coating of cooking oil. Season with a generous amount of salt, pepper, and herbs (Italian herbs or thyme works a treat).<\/p>\n Chop up your veggies into bite-sized chunks.<\/p>\n Ready to go! Image: David Leslie<\/em><\/p>\n A good rule to follow is 1 hour per kilogram of roast, plus an extra 30 minutes for veggies.<\/p>\n Now that your oven is preheated, it’s time to start cooking. Add a little oil to the oven and place the roast in the centre; a trivet is handy, but not essential.<\/p>\n Put the lid on and add a shovel load of coals on top. Relax with a cold beverage!<\/p>\n After 30-45 minutes, open the oven and check the roast. It should be grey in colour, as it is starting to cook through. At this point, add your veggies.<\/p>\n Put a shovel-load of fresh coals on the lid, but no more underneath. Have another drink while the sun sets.<\/p>\n After another 30-45 minutes, check the roast and the veggies; place a sharp knife into the veggies, and cut a deep slice into the middle of the roast to see if it has cooked through.<\/p>\n If it is not ready, add another load of coals and check every 15 minutes until cooked.<\/p>\n Serve up your gourmet camp oven roast.<\/p>\n Mix 2 tablespoons of plain flour in with \u00bd a cup of water. Add to the camp oven, and mix with the juices from the roast to make a cracking gravy!<\/p>\n Pour over your roast – and enjoy!<\/p>\n Some camp ovens will cook differently to others, depending on how big they are and what they are made of – so don’t be afraid to check your roast a little more regularly than what I have mentioned above. Once you’ve done it a couple of times you will be an expert.<\/p>\n With a cold beer in one hand, and a plate full of roast lamb and veggies on your lap, sitting around a glowing campfire, your bush camping experience will be just about complete!<\/p>\n Have you got any campfire cooking tips? How do you cook a roast in the camp oven? <\/strong>What are your favourite veggies to serve with a pork roast? Leave us some comments so we can all become experts!<\/strong><\/em><\/p>\nRoast Pork in a Camp Oven<\/span><\/h2>\n
by Mick Viller<\/span><\/h2>\n
Ingredients<\/h2>\n
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Method<\/h2>\n
Step 1: Prepare your Camp Oven<\/h4>\n
![\"Camp-Oven-ready-to-cook-with\"](\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2016\/04\/Camp-Oven-ready-to-cook-with-1.jpg\" "\\"Camp")
<\/p>\nStep 2: Pre-Heat your Camp Oven.<\/h4>\n
![\"Camp-Oven-with-briquettes-on-top-and-underneath\"](\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2016\/04\/Camp-Oven-with-briquettes-on-top-and-underneath-1.jpg\" "\\"Camp")
<\/p>\nStep 3: Prepare the Pork<\/h4>\n
![\"Dried](\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2016\/04\/Dried-pork-ready-for-salting.jpg\" "\\"Dried")
<\/p>\nStep 4: Crack the Lid<\/h3>\n
![\"A](\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2016\/04\/A-folded-foil-wedge-will-help-let-steam-out-and-get-the-pork-crackling.jpg\" "\\"A")
<\/p>\n![\"Delicious-crackling-on-the-Pork\"](\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2016\/04\/Delicious-crackling-on-the-Pork-1.jpg\" "\\"Delicious")
<\/p>\nStep 5: Dinner is Done!<\/h4>\n
![\"Full](\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2016\/04\/Full-plate-of-hot-Roast-Pork-corn-potatoes..jpg\" "\\"Full")
<\/p>\nRoast Lamb in a Camp Oven<\/span><\/h2>\n
by David Leslie<\/span><\/h2>\n
Ingredients:<\/h2>\n
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Tools of the Trade:<\/h2>\n
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Method:<\/h2>\n
1. Prepare your Camp Oven<\/h4>\n
2. Prepare your Food<\/h4>\n
![\"How](\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2016\/04\/CIB-Roast-Pork-Camp-Oven_stp2.jpg\")
<\/p>\n3. Cooking Time<\/h4>\n
4. Check your Roast<\/h4>\n
5. …Check it Again<\/h4>\n
6. Make the Gravy and Enjoy!<\/h4>\n
