best camp oven cookbook

Here is the link, 'camp oven cooking in Australia'.
Here is a downloadable Cookbook, castiron cooking.exe, from the same site.
I've only just started to get into it, and we are having a ball.
Cheers.

Tip.

If buying the Hillbilly, get the Bushking (larger) camp oven.

Sandy,

Every one sees their purchases through different eyes.
Personally myself I do not like spun steel camp ovens (it's me). Have been camping with friends who own one.I think you can control the heat a lot more on a cast iron CO., with out getting the hot spots like in spun steel ones. The down side of cast is they are a lot heavier to transport. I have all sorts of cast iron CO's (Aussie made etc.) and don't worry the cheap Chinese cast iron ones cook just the same. When purchasing just ensure the lid fits and seals properly.
Agree with your book selections though Sandy, excellent.

Regards Nick

Thanks guys- we were looking at the hillbilly campoven. Depends what we can find in the stores down here in Bunbury. ta, doc.

Nick,

Used to have a cast iron oven. Heavy bloody thing.

I don't get hot spots with the Hillbilly. I control the heat of mine by the number of heatbeads I generally use.
Also have the Hillbilly gas ring attachment, but only use this when total fire bans are in place where I happen to be.

As you have said, "Every one sees their purchases through different eyes"

Basically, I love my Hillbilly and its accessories.

We have a cast iron camp oven as well as a Hill billy and I like them both.
My secret to a good roast is to make sure there is good fluid in the camp oven and make sure it doesn't dry out. Over the course of cooking the roast (about 1.5 hours) I firstly add water plus half a bottle of muscat which gives a great flavour. I then add water and muscat if it boils down too far. The hill billy has a rack for the vegetables that sits in on top which I put a little bit of olive oil on before I add the veges.
It also cooks a mean lamb casserole which everyone loves - Use 1kg chopped (not fatty) lamb. chop 1-2 onions (brown them), add lamb, 1 cup of chopped dried apricots, 1/2 cup chopped prunes, a couple of carrots chopped anyway you like, teaspoon of ginger, 1/2 tsp nutmeg, big spoon of chicken stock powder and about 1 cup water.Cook over coals for about 1 1/2 hours. No coals on top. Have with spud or cous cous. It is a big hit with the bush crew we travel with.

You could adapt and use beef and leave out nutmeg or leave out fruit and add bacon and tomato soup with big splash of plum sauce!

Good luck with the cooking