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  • by Assunta
  • 2021-07-22 00:00:00
  • 1 min read
Roasting/Spit Camp Oven Cooking

Set up chairs around the Ozpig & carve your roast straight from the camp oven while enjoying a nice bottle of red or a beer.

Camp Oven Roast

Category Camp Oven Cooking

Author:Assunta

Set up chairs around the Ozpig & carve your roast straight from the camp oven while enjoying a nice bottle of red or a beer.

Camp Oven Roast image

Ingredients

  • Beef, pork, lamb, chicken, venison etc. roast portion.
  • Potatoes, sweet potatoes, other vegies to you preference.
  • Garlic
  • Oil - optional

Directions

  1. Prepare your beef, lamb, pork, chicken etc. by making small incisions into the meat &
  2. placing sliced cloves of garlic into these cuts.
  3. Peel &
  4. cut potatoes in half, &
  5. slice sweet potato portions to about same size as the half potatoes.
  6. Position your camp oven (with a cake rack or trivet inside) over the open firebox of the Ozpig to pre-heat for 5 to 10 minutes, or until very hot.
  7. Place your meat into the camp oven dry (no oil or water required) and leave over the open fire box for about 10 to 15 minutes.
  8. Spray or coat the potatoes and sweet potato in a light amount of oil, then add them into the camp oven (this is optional).

QUICK ROAST

  1. Leave the camp oven over the open fire box for a further 10 to 15 minutes, then put the DIFFUSER between the camp oven and the open flames. Cook with the camp oven in this position until the meat is to your liking.

SLOW ROAST

  1. Leave the camp oven over the open fire box for 10 minutes, then put the DIFFUSER between the camp oven and the open flames. Let the roast remain in this position (with the diffuser) for a further 30 to 40 minutes. Transfer the camp oven to the lower side warming plate ensuring that the camp oven body is in contact with the Ozpig body (this allows enough heat transfer for the roast to continue slow cooking). Cook for a further 3 to 4 hours in this position, remembering to rotate the camp oven 180 degrees every 30 minutes.

TIPS

  1. Times can vary according to the size of the roast &
  2. how many times you lift the lid on the camp oven.

Great bit of kit

We have the ozpig series 2 under a patio. Only just bought the house and the pig so we haven't got it in a specific final spot just yet. But having these extra offset and pieces helps keep smell and smoke (not that there is much using nice ironbark) definitely recommend this kit for use under a patio. Plus fast and easy postage made buying them easy as. 5 Stars

Series 2 - a genuine belter!

Series 2 - a genuine belter! Loving my series 2! During my "burning in" tests it really does belt out some heat, one of the primary reasons for the purchase. Guaging heat, I've cooked a couple of hamburgers and some stove top coffee all with great success. My only suggestion is when you've finally decided to treat yourself to a piggy, super treat yourself and get as many of the accessories as you want at the same time. You'll want to use em and I guarantee you'll go back and buy them anyway. No sell, thats a fact, so go the full hog! (thats a pun) Great service, fast post and I'm genuinely looking forward to the colder weather kicking in.

Exactly what I was looking for

- I was looking for something wood-fired and portable that I could take anywhere to boil water and cook a meal on and that could also be my home BBQ. The Pig is simpler and safer than a camp fire and a great back-up at home if everything goes down. I’ve only done BBQs so far and I’m enjoying the added wood-smoke taste. Looking forward to cooking more sophisticated meals down the track.

Big pig - loving it

We love our big pig . It’s so beautiful to sit around having the large opening and we are loving the smoker having started making beef jerky . We had a baby pig but this one is hands down the best