Heat
Control in the Camp Oven
Heat control is the hardest thing to master when learning to
cook with a cast iron camp oven. Here are a few tips to help you on your way!
Good quality heat beads rather than camp fire coals are
recommended because they provide a long lasting, even heat source and are easier to use.
It is important to remember that these tips are a guide to help
you get started. You will need to adjust the heat beads according to your recipe and keep
in mind that the weather, temperature and soft ground can affect cooking temperature and
times.
- A strong wind or breeze will raise the temperature.
- High humidity will lower the temperature.
- Direct sunlight will increase the temperature.
- Shade will lower the temperature.
- Higher air temperature will increase the temperature.
- High altitude will lower the temperature.
Various recipes and dishes require that you have the correct
placement:
- Stews, soups, chilli and other liquid dishes require more heat
on the bottom than the top.
- Meat, poultry, potatoes, vegetables, require even distribution of heat on top and
bottom.
- bread, damper, cakes etc. require most of the heat on the top and little heat on
the bottom.
| TEMPERATURE CONTROL USING HEAT BEADS (these
numbers are approximate) |
| Temp |
10 inch |
12 inch |
| F |
Top |
Bottom |
Top |
Bottom |
| 300 |
12 |
5 |
14 |
7 |
| 350 |
14 |
6 |
16 |
8 |
| 400 |
16 |
7 |
19 |
10 |
| 450 |
18 |
8 |
21 |
10 |
Each heat bead adds about 20 degrees.
Place the required number of heat beads under the oven bottom in
a circular pattern so they are at least 1/2" inside the oven’s edge. Arrange
heatbeads on top in a checkerboard pattern. Do not bunch heat beads as they can cause hot
spots.
To prevent hot spots during cooking, lift and rotate the oven a 1/4 turn every
10-15 minutes and then rotate the lid a 1/4 turn in the opposite direction.
The Kamp C®ook |
