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