Camp oven question

[craigtempo]

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

[gibbo301]

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

[Kit_e_kat9]

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

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

[LJs GU]

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. 

[Kit_e_kat9]

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

Tsk Tsk   
Kit_e

[jclures]

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.

[craigtempo]

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