Camp Chef Camping Outdoor Oven with 2 Burner Camping Stove
There is nothing more relaxing than taking a camping trip. After enjoying the day in the open spaces, you are likely to want a fantastic meal. The style of cookware you have when you go camping is gonna make all the difference.
Camping Oven
Camp Chef Camping Outdoor Oven with 2 Burner Camping Stove
camping oven – click on the image below for more information.
- Range/oven features two 5,300 BTU matchless igniter range burners and a 3,000 BTU oven; comes with oven thermometer and two oven racks
- Stainless steel construction, fold down lid, and nonstick enamel cooking surface
- Maximum oven temperature: 400 degrees–cooks for up to 5 hours on high heat with one 1-pound can of propane
- Range measures 21 x 12 inches; oven interior measures 10 x 16 x 10 inches (LxWxH); weight: 35 pounds
- Powered with a disposable 1-pound propane can or adapt for a bulk tank (adapter sold separately); 1-year limited warranty
camping oven
Unleash 14,000 BTUs of portable cooking power! NEW Camp Chef Outdoor Stove – top / Oven is PRICED LESS! So you always wanted an Oven for camping? Here it is… a 2-in-1 combo Stovetop and Oven, so you can create a wide range of mouthwatering morsels. Ahh, the smell of sizzling bacon and farm-fresh eggs, along with sliced potatoes, cooked golden brown on the twin burner Stovetop. Mmmm! Out of the Oven come freshly baked muffins. Of course, you can use the Oven for making cookies, casseroles, Dutch oven dishes, pizza rolls, TV dinners and more. Compact size, big features: Twin burners (5,300 BTUs of sizzle per burner); Oven has 3,500 BTUs with plenty of power to get your cooking / baking done to perfection. Heat reaches 400 degrees; Matchless igniter burners; Stainless steel construction; Nonstick enamel cooking surface; Oven thermometer; 2 oven racks; Folding lid doubles as wind protection; Total cooking surface is 12 x 21″ Oven is 8 x 10 x 18″h.; Works from a 1-lb. disposable propane tank. Also hooks up to a 20-lb. LP tank. Tanks not included; Weighs 35 lbs. Order today for a new dimension in outdoor cooking! Please Note: Due to a design change, this item no longer has handles. Camp Chef Portable Outdoor Stove-top / OvenEnjoy muffins, cookies, casseroles, and Dutch oven dishes in the outdoors with the Camp Chef Camping Outdoor Oven. Despite its lightweight size and design, the Outdoor Camp Oven boasts over 13,500 total BTUs of cooking power for maximum oven temperatures of 400 degrees. Powered by one disposable one-pound can of propane, the Camp Oven can run on high heat for up to five hours, ensuring that you have plenty of power to get your baking done right.
Designed for ease of use and portability, the Camp Oven features a lid that folds up to reveal two burners with up to 5,300 BTUs of power each. The burners are easy to get going with convenient, matchless igniters. The stove’s folding lid with side arms doubles as a wind screen to retain burner heat, and the nonstick, enamel cooking surface is easy to clean. The Camp Oven comes complete with an oven thermometer and two oven racks, and can be adapted for use with a bulk tank with a bulk tank hose adapter (sold separately).
Features:
- Matchless igniter
- Stainless steel construction
- Nonstick enamel cooking surface
- Oven thermometer
- Two oven racks
Specifications:
- Two 5,300 BTU/hr range burners
- Oven 3,000 BTU/hr
- Top oven heat: 400 degrees
- Range dimensions: 21 x 12 inches
- Inside oven dimensions: 10 x 16 x 10 inches (LxWxH)
- Weight: 35 pounds
- Power: Disposable 1-pound propane can
- Adapted for a bulk tank with the bulk tank hose adapter (sold separately)
- Oven runtime: 5 hours, high heat on one 1-pound propane can
Manufacturer Warranty
Stove and components: 1-year limited; Accessories: 90 days
Warranty Specifications:
- The manufacturer warrants stove components (except paint and finish) to be free from defects in materials and workmanship for one year from the date of purchase. All accessories (included with stove or purchased separately) are warranted from defects in materials and workmanship for 90 days from the original purchasing date. Within these periods, the manufacturer will replace or repair defective parts deemed unusable from its original intent by making available the parts thereof FOB Logan, UT 84321.
Product paint and finish is not warranted. The exterior finish of the product will wear down over time. Clean the unit after each use to maintain the finish and prolong the life of your product. Wipe away all grease and ashes. Keep metal products free of moisture, salts, acids and harsh fluctuations in temperatures.
Warranty does not cover normal wear of parts or damage caused by misuse, abuse, overheating and alteration. Repairs or alterations made by anyone other than Camp Chef are not covered in this warranty. Manufacturer will not be held liable for any losses due to neglectful operation. Furthermore, this warranty does not cover damaged caused by natural disasters such as earthquakes, hurricanes, tornadoes, floods, lightning, fires, etc. Upon the expiration of this warranty all such liability will terminate. No other warranties are expressed or implied.
Keep all original sales receipts. Proof of purchase is required to obtain warranty services. Prior written approval and a Return Authorization Number must be obtained and accepted for repair or replacement only. Returns must be shipped prepaid. Collect shipment or shipments without a Return Authorization Number will not be accepted.
To obtain warranty services, call 1-800-650-2433. Warranty applies to the contiguous United States only.
Camp Chef Camping Outdoor Oven with 2 Burner Camping Stove
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Tips For Planning Camp Cooking
camping oven
Do your camp cooking planning before you go camping and have your meals, food, utensils organised. So you don’t get there and wonder what each meal will be and realise you have left some food or important utensils behind. Here are a few tips and ideas.
Plan your meals – For example if you are staying for a long weekend work out how many meals you will need to provide for. Then take the appropriate food required for each breakfast lunch and dinner.
Keep Meals Simple – Keep all or most of your meals easy to prepare, cook and to clean up. No need to make restaurant 3 course meals.
Cooking equipment – Check if you will have a campfire, barbeque or using the camp stove. Take the cooking equipment required to suit the food that you are cooking or preparing, Do you need a frypan, saucepan, tongs, camp oven etc.
Food – Work out what ingredients you need and only take the food required for your meals. Don’t take five different types of sauce if you are only going to use two or don’t take kilo of rice if you only need 1 cup. You have limited space so make the most of it.
Camping makes you hungry – When deciding how much food to take allow a bit extra for each meal, add a few more sausages, or eggs etc.
Experiment – You may like to test out a new recipe and try a new meal or dessert each time you go camping too make it more interesting. If it’s a success that’s great, you may like to add it to the menu next time you go camping.
These are ideas I use each time we go camping so there is enough food for everyone, without having wasted leftovers when we get home. Make your meals tasty, but easy to prepare and wash up and everyone will have a great time. A wash up time saver is to use a paper plate over a sturdy plastic plate for the main meal, saves washing up a greasy or messy plate.
Have you tried a new camping recipe lately?
Tina Dean is the founder and editor of the Family Friendly Oz Camping Guide.
http://www.familyfriendlyozcamping.com.au/
Article from articlesbase.com
camping oven question by Valerie A: Simple dutch oven camping recipes?
Anyone have recipes to share? We are taking the dutch oven camping this weekend and would like some tasty but simple recipes to cook over the fire that do not require a lot of ingredients. Thanks.
camping oven best answer:
Answer by AprilK
http://www.scoutorama.com/recipe/index.cfm
http://www.dutchovendude.com/dutch-oven-recipes.asp
http://www.quietjourney.com/recipes/
http://www.moshannonfalls.com/recipes/campingrecipemap.php
http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipes.htm
Here are a few websites I found, hope they help!
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Great Oven, great for emergency situations or loss of power!,
This new oven is so slick and has so many uses. I have only run it on the disposable propane bottles, but it can be run off a bulk tank.
I was really impressed with how good it would hold the heat and how it is almost silent. We were running it for a few minutes and I thought it wasn’t hot yet and I looked at the temp gauge and it said 370 degrees. the burners on top are much better than the standard double burners, they are 5300 BTU and Brass to resist rusting.
I think the insulation must be really good since it holds the heat great.
The disposable bottle will last about 6 hours on high for the oven, since you are not always using High, it can last much longer.
Review out of 5 stars
EASE OF USE 5 stars
QUALITY 5 stars
Value 5 stars
Pro
lots of uses, easy to use disposable bottle
auto light feature
much bigger inside than it looks
Cons
handles on side don’t go in very far
doesn’t come with bulk tank adapter
temp gauge could get in the way
I just added some photos, this stove can hold 350 while ice fishing! Check out the photos.
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|Camper’s Delight,
Love the oven and the burners. Excellent space between burners and using oven outside keeps heat load down inside trailer. Glad we found this product.
Knobs get very hot as does handle for oven, so please use with care.
I would have loved to have the tank adapter as part of the original product.
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|Camp Chef HRL replacement hose and regulator won’t work with this stove,
The Camp Chef 2-burner Stove and Oven (in a single unit) appears to be very well made (I bought one in my Amazon order but haven’t used it yet per the following) and this is not a review of the stove itself. Amazon currently shows it as frequently bought with the “Camp Chef HRL replacement hose and regulator, 1 PSI”. The picture of the latter item leads one to believe that it functions as a hose adaptor for a common bulk tank of propane (which come in varying sizes). Unfortunately this hose is not made for this model Camp Chef stove. The stove-end will not fit the fitting on the stove nor is a regulator required on the other end since the stove comes with one (known only when one opens the box). I’m returning the hose and I should say that Amazon’s return procedures are quite streamlined.
The regulator that comes with the stove screws onto a stove-fitting through a hole in the back of the stove, and a small one-pound bottle of propane screws into the other side of the regulator. The correct bulk tank hose adaptor made by Camp Chef is called “Disposable Bottle Regulator Bulk Tank Hose Adapter” (Camp Chef’s item number is HRDSP) and the stove-end screws into the stove’s regulator in place of the one-pound bottle. Of course there is no regulator on the bulk-propane-tank-end of the hose and that end just screws directly onto the bulk propane tank. As of this writing, Amazon does not sell this hose. One can only speculate as to why the manufacturer didn’t include one with the stove. It would have been much more convenient since I suspect the overwhelming majority of users do not restrict themselves to the one-pound bottles (recognized by the manufacturer since the box has printed on it that a 20 lb tank lasts 50 hours and the 1 lb bottle lasts 7 hours, along with a picture of the correct adapter hose).
Also, the indented hand-holds shown on the sides of the stove in the photo that is currently on Amazon’s site are no longer on the stove as presently manufactured. The stove is portable, but not light and there is no convenient way to pick it up and carry it. I would suggest springing for the carry case (sold by Amazon) if you plan on carrying it a lot. The stove weighs 35 pounds and is approximately 21″wide, 12″deep and 17.5″high. Further, it’s difficult to tell from the current photo, but the parts of the stove that look white are stainless steel. The burners are brass.
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|Dutch Oven Damper
2 cups Self raising flour
1 cup milk
2 cups grated cheese
1 tsp salt
Mix all into a ball (extra flour for hands maybe required)
Place in hot dutch oven and bake.
Excellent with butter and jam
(comfort food ask, my partner)
Happy hunting.
AprilK gave you some terrific recipe links.
My favorite thing to cook with dutch ovens is a Chili Verde… sadly, this season we can’t cook outside due to fire danger.
As a former girl scout leader, its not to ask for one good dutch oven recipe, but to ask for a million! here’s a couple of great crowd pleasers! Heres a hint—dont worry about cooking in your dutch oven by the fire….campfires are often undependable and the heat fluxuates. Try briquettes! Just pile em up on a piece of foil till “white hot” . Then place evenly under and on top of your dutch oven. Each “white-hot” briquete is 20′ F. Do the math. A wind up kitchen timer is so awesome for dutch oven cooking!
Outback tater tot casserole
Just simply layer raw (extra lean) ground beef, refried beans, tater tots & cheese several times in the dutch oven. Cover w the lid n bake. The thing about dutch oven cooking is remembering to put coals on the top (on the lid) of the dutch oven too so things cook evenly. When the burger on the top is done,eat up! You can even sprinkle a package of taco seasoning onto the burger of each layer for a little spice. Also BBQ sauce on the burger is awesome! Try adding a can of corn or strips of corn tortilla alternately between the layers for a treat! (You could also substitute hash browns for the tater tots, and canadian bacon, cut up, or sausage links fully cooked, and whip up some scrambled eggs for each layer for a great camping breakfast!)
Heres a great dessert!
In the bottom of the dutch oven, put 1 stick melted butter. Then 1 c brown suigar and just a pinch of cinnamon. Then arrange pineaple rings and marachino cherries if you like to cover the bottom. Prepare a yellow cake mix as directed and pour over top. Bake as directed. Remember, each “white-hot” briquette or coal is equal to 20′, so calculate the baking time accordingly.
Have a ball with your dutch oven..and remember…
GIRL SCOUTS RULE>>>OTHERS DROOL!
Bon appetite!
http://www.camprecipes.com
http://www.scoutorama.com/recipe/index.cfm
http://www.netwoods.com/d-cooking.html
http://www.koa.com/recipes
here are some recipes from my 2 dutch oven cookbooks and some from my third which is in progress.
2002 Salt Lake City Olympic Peach Cobbler
Coleen Sloan
1 large can sliced peaches, undrained
1 box spice cake mix
¾ can lemon-lime soda (Sprite or 7-Up)
In a preheated and oiled 12” Dutch oven, pour the peaches into the bottom. Sprinkle the cake mix over the peaches. Do not stir! Drizzle about ¾ of a can of soda over the cake mix. Cover and bake at 350o for about 35 to 45 minutes.
Serves 6 to 8
Coleen and I used this recipe for an event in which we catered during the 2002 Winter Olymipcs in Salt Lake City.
Dave’s Dutch Tamale Pie
“Cast Iron Covered Wagon Cookin’” by David Herzog
1 lb. ground turkey (try lean ground round)
1 ½ Tbs. chili powder
½ tsp. cumin
1 tsp. fajita seasoning
2 Tbs. garlic, minced
1 28oz. can diced tomatoes
1 15 oz. can whole kernel corn (try hominy, YUM!)
1 8 oz. can diced green chilies
1 ½ c. shredded Colby cheddar cheese
½ c. chicken broth
1 12 oz. box corn muffin mix (12 oz. Aunt Jemima corn bread mix from a 5 lb. bag)
½ c. milk
2 Tbs. melted butter or vegetable oil
1 large egg
In a 12” deep Dutch oven, brown turkey with chili powder, cumin, and minced garlic. Add tomatoes, corn and chilies. Stir well. Add broth, stir. Layer cheese over the top of meat mixture.
Mix corn bread mix, milk, butter, and egg. Spoon over turkey mix and cheese evenly. Cover and bake at about 375o for 35 to 45 minutes until bread is firm and baked through.
Serves 6
Braised Cabbage and Turkey Sausage
“Cast Iron Covered Wagon Cookin’” by David Herzog
2 c. 1” diced celery
2 c. 1” diced red onion
8 to 10 c. chunked cabbage, cored
8 links turkey sausage
Salt and pepper to taste
In a 12” Dutch oven, cook the turkey sausage over medium heat with 1 Tbs. olive oil. Remove sausage and set aside.
Add 1 Tbs. olive oil and sauté celery and onion for 8 to 10 minutes until slightly browned. Add cabbage chunks and ½ c. water or chicken broth. Cook cabbage 8 to 10 minutes, until slightly wilted.
While the cabbage is cooking, slice the sausage into bite sized pieces, then add to cabbage, stir. Salt and pepper to taste. Cook 8 to 10 minutes more to heat sausage. Serve with garlic mashed potatoes.
Serves 8 to 10
Chicken or Pork Tortilla Casserole
4 chicken breasts cooked and shredded or 1 lb. cooked and cubed pork
½ pound tortilla chips
1 pound cheddar cheese, grated, add some pepper jack cheese
2 Ortega chilies, diced
Mix together:
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk or sour cream
1 large chopped onion
1 7 oz can green chili salsa
Grease a 12 inch Dutch oven. Crumble half of the chips into bottom; then layer of chicken, a layer of soup mixture, a layer of cheese. Repeat layers, ending with cheese.
Bake at 300° for 1 ½ hours Serves 8
Beer Bread
3 cups self-rising flour
2 Tbs. sugar
1 can warm beer
Combine all ingredients together in a large bowl. Place dough into a 10” deep, Dutch oven and let rise for 15 minutes. Bake at 350° for about 45 minutes. Let cool 10 minutes covered then turn out on a board and serve warm with your favorite topping. You may also use this recipe for drop biscuits.
Serves 6 to 8
Cast Iron Basics
(some of the most important things you need to know!)
Seasoning: Cast iron may be heavy, but with a proper seasoning, is the greatest type of metal to cook in. But, you need to keep your cast iron free from rust and well seasoned to make it “stick free”.
When someone buys cast iron from the store, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a type of varnish or dipping it into hot paraffin wax. This protective coating must be cleaned off before seasoning your cast iron.
If your Dutch oven is made by LODGE, the protective coating is a sprayed varnish coating, which must be scrubbed off. Heat the Dutch oven inside your home oven to 225oF., then with a hot pad, lower the oven into hot soapy water, and scrub the Dutch oven with a S.O.S. pad. Scrub the inside and outside of the Dutch oven very well, rinse well, and towel dry. Then place the Dutch oven back into your oven at 225° to dry for about 10 to 15 minutes. The only way to dry cast iron is to dry it completely. I do mine in the oven because, the heat is not concentrated in one spot, as it is on the stove top, which can cause minute cracks.
If your Dutch oven is made by any of the other companies that make outdoor Dutch ovens, the protective coating is dipped paraffin wax, which can be burned off. Do this outdoors in your gas B.B.Q. or, a kettle type charcoal B.B.Q. like a Webber. In a charcoal B.B.Q., use Mesquite charcoal for fuel because it burns much hotter than briquettes. Start the charcoal or light the gas B.B.Q., set on high and pre-heat the B.B.Q. When the charcoal is white, spread it out a little so that is not to close to the cooking grate. Place the oven onto the cooking grate, upside down, and close the lid on the B.B.Q.
Heat the oven to 500° to 550° for 15 minutes. Close the B.B.Q. and cook the Dutch oven for about 1 hour at 500° to 550° , or until the oven stops smoking. Cool the scrub the oven and dry as directed above.
To season the Dutch oven, place the oven upside down on the cooking grate and warm the oven for 10 to 15 minutes at 500° to 550° . With hot pads, remove the D.O. and rub a light coat of lard, bacon grease, white Crisco, or vegetable oil, using a paper towel
Coat the inside and outside of the D.O. and lid. You only need a light coat of oil, you don’t want the grease to be dripping off the oven. Place the Dutch oven back onto the cooking grate and cook the Dutch oven for about 1 hour at 450° to 500° , or until the oven stops smoking. Remove the oven from the B.B.Q. with hot pads to cool. If the D.O. is a glossy brown color, not black, return to B.B.Q. to cook about thirty more minutes. By doing this outside in the B.B.Q., you don’t have to fill the house with smoke and set off the smoke detectors.
Cleaning: Cleaning cast iron is really quite easy and simple. As the same principal with seasoning, there are as many opinions as there are cooks. The methods I have found to work for me are written hereto share with you. However, as you cook more with cast iron and outdoor Dutch ovens, you will find a method that works best for you and your style of cooking.
Right after I am finished cooking in my Dutch ovens, I like to a spray bottle filled with a solution of 4 parts of water to 1 part of apple cider vinegar to clean and sanitize with. Scrape out all the extra bits of food with a spatula then spray the solution into the hot Dutch oven and wipe it out with paper towels. Sometimes, I need to spray and wipe out the oven several times to get it clean. But, it works well and the vinegar has other uses as well.
Many people will tell you to never clean cast iron with soap and water. I have found this to be an excellent way to clean cast iron and use soap and water frequently myself. Be sure that cast iron is warm, to free the food from the pores easily, and to rinse the cast iron with hot water very well to remove all of the soap.
The last and most important thing to do after cleaning your cast iron is not applying more oil to the iron. But, is to dry it completely over or in a heat source, to keep it from rusting. When drying cast iron, don’t get it to hot. It only needs to be about 225o for the moisture to evaporate and dry out. Once the pot, pan, or Dutch oven is cleaned and dried, place a paper towel inside with a little of the paper towel going to the outside to “wick” out any moisture from inside the pot and lid. Be sure to store your cast iron dry, without oil to keep it from turning rancid.
Storing: As mentioned before, cast iron needs to be stored absolutely dry, free of any water, or oil. The water will rust the cast iron. The oil may turn rancid, especially if stored for a long period of time. Personally, I dry my cast iron in the oven at 225o for 30 minutes, after towel drying. So that I don’t burn my hands, I just leave the cast iron in the oven until the oven has cooled down, about 45 to 60 minutes. When I’m camping, I dry my cast iron over a few coals, about 6, 4 under the bottom and 2 on the lid of the Dutch oven. Only keep the cast iron until the water evaporates. Then remove the cast iron from the heat source with hot pads and place paper towels inside the pot and place the lid on the pot. Be sure some of the paper towel lays over the edge of the pot to the outside to wick any internal moisture to the outside of the pot and into the air.
Once cast iron has been seasoned, unless it has not been cared for properly, does not need to be re-seasoned after you use it. So, why store it with more oil in the pot, pan, or Dutch oven. The oil will turn rancid, becoming sticky, smelly, and spoiled; just like food that has been around for to long in the refrigerator. The oil also attracts dirt, dust, and other things flying around in the air, like bugs. So don’t apply any oil to your cast iron until it is warmed up just before you use it and put food into it. Take care of your cast iron and, it will take care of you.
Temperature: judging temperature is an important skill that needs to be practiced when cooking with a Dutch oven. First off, use only name brands of charcoal. Once you find a brand that you like, stick with that brand. That way you become familiar with how it burns, how long the coals last, etc.
When cooking in a Dutch oven, use the 2/3rds rule. The 2/3rds rule is not based on fractions of any number of coals. But, is short hand for figuring out how many coals to use for a 350o to 375o oven. Take the diameter of the oven for the bottom coals and subtract 2. So, if you have a 12” o
This answer is not quite what you are looking for, but there is a book on campfire cooking. Very convienently titled “Campfire Cooking” by CQ Products. I got mine at Books a Million or Borders. The ISBN is 1-56383-192-9 item #7005. I loved the little thing and have used the “wrapped in foil” section a lot. Happy Trails.