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Full credit to ‘Jono’ :-)
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Tonights dinner.
Marinated pork ribs, chicken breast and tomato salad with home made bread. Chicken breast is defrosting while I decide what to do with it.http://www.nissanpatrol.com.au/forum...2020/08/50.jpghttp://www.nissanpatrol.com.au/forum...2020/08/51.jpg
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Beef short ribs, been in the smoker since 8am, the smell is so bloody good!
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Nice mate.
That's one thing I wanna get or make one. I've got a 20l oil tin that I want to play around with. YouTube and Google will have to help me on this.
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Bit of a cross-bred Greek Moussaka with Italian Lasagne stockpiling Sunday.
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Hauled a small few of these grain-fed 12v freezer Scottish Beauties home from Northern NSW work last month.
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The good stuff renders down much like butter finally :-)
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That looks so good, want steak now.
Our camp oven is of the spun steel variety. It does a good job with most things, but pizza isn't one of them.
I'm wondering if anyone has used a pizza stone with one. Worthwhile or not?
Have never owned a pizza stone. Anything to look for/avoid if buying one?
Or perhaps an aluminium mesh pizza screen?
Cuppa, I spent a fair bit of time sorting out my pizza oven system, and happy to share a few learnings. 1) the pizza stone needs to be in the oven and heated thru, don't put a cold plate into a hot oven as it will crack., 2) don't remove the hot stone from the oven to get the pizza out, it will crack and break with the sudden temp difference, 3) let the stone cool down inside the oven, and then simply 'dry clean it - don't wash it in dishwater as the moisture permeates the stone and you will get bugs growing on the stone, 3) removing the pizza is going to be your challenge from a Bedooree style oven - putting a stiff tray between the pizza base and the pizza stone may work, however you are unlikely to get a crisp base as the base needs to be in contact with the stone. I did experiment with a teflon coated circular tray on top of the stone, however its didn't crisp up the base. 5) you may end up with soggy pizzas also as the moisture from the pizza needs to go 'somewhere as it evaporates - the bedooree style unit with the lid on - coals below and on top does not offer the venting you need.
I also bought a very large cast iron camp oven and cut a side door in it during my R&D process - this worked well, however it was very heavy and restricted the flexibility of a total camp cooking solution I was looking for. Unfortunately I found the spun pan configuration too difficult to get to work without the issues above. If you can get the pizza out of the oven from the top you are 90% there, however I would probably drill a number of vent holes towards the top of the bottom tub, under the lip of the top pan, to provide some positive venting, but high enough to not affect liquid levels in other dishes. Hope this helps.
Now, if you want the 'real deal' I have a very very keen price going on a complete Gwendolyn system - clearance price, well below cost - PM me if interested!
A tent peg propped under the lid will help for ventilation without bastardising the oven too. Great for pork crackling and crisping up the spuds.
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