AnswerID: 199943 Submitted: Friday, Oct 20, 2006 at 02:06
Sand Man (SA)
For your first effort, I would recommend putting the dough into a rectangular baking tray and placing this on a trivet sitting in the bottom of the oven
After considerable experimentation, I generally only use heat beads for camp oven cooking
now. Must better control of the heat.
As a general rule, use two more heat beats on the top and two less underneath, than the diameter of your oven
. e.g. for a 12 inch diameter oven
, 14 on top, 10 on the bottom and rotate a little now and again so that any hot spots are not left in the same place.
My "standard setup" now consists of:-
14 inch cast iron skillet and 12 inch trivet (cake stand)
This is the base for the camp oven
where the heat beads are placed on the trivet, allowing air to circulate underneath and the ash to collect in the trivet.
(skillet also doubles as a beaut fry pan)
The camp oven
sits on top of this base and other heat beads placed on top as per above formula.
I get a consistent result out of this arrangement, all the time, every time.
(also have a gas ring attachment for the hillbilly but generally use this to boil the cooking
water for the yabbies or crabs......yum)
One big negative with mixing the dough yourself Keith.
It's very hard to "let go" of the wine glass when you have dough encrusted hands.
Much better to drink beer
while performing this operation.
Have a good time matey!
Reply 9 of 12