Camp Oven Moisture

Roasting lid on, high temp

Baking lid on, you pick the temp???

frying lid off, higher temp

stewing lid on lower temp.

Maybe your temp is not high enough??

John, what are you cooking?

If it is a general question covering all cooking, it sounds like you need more heat, particularly on top.

The only time we have ever had a problem that sounds like you are describing is when cooking a roast, we are rarely able to get the roast veggies as crisp as we like them. We normally overcome that by cooking them (particularly spuds and sweet potato) in the coals. Yum.

We find the main problem with browning is keeping it down to the desired level, particularly with breads, cakes and the like. That is, managing the heat down, not up.

Practice and experimenting is the answer.

Rheo
in my opinion Camp oven needs to have lid on with coals top and bottom unless cooking a stew or similar where coals will be at bottom only.

not sure what you are cooking but possibly assume a roast with spuds.
with an even heat top and bottom it will give brown ed spuds etc and best roast.
it cooks same as roast in oven at home just a better taste.
you should/can change coals a few times to ensure even heat top and bottom
worth trying a few times to determine time and amount of coals needed.
hope this helps
cheers
fozzy

If you want the top of what ever you are cooking to brown, place a layer of alfoil underneath the lid (shiny side down). Other than that the best seal you can get will give you the best results when cooking.

Many thanks to all you great chefs. I thought I was going to starve there for a minute.

John