Camp Chef oven

Topic: Camp Chef oven (Read 999 times) previous topic - next topic - Topic derived from Re: 48 VOLT SOLAR LIT...

Camp Chef oven

February 19, 2018, 08:54:35 am

Quote from: Chuck & Jeannie – February 19, 2018, 08:35:14 am

We have been considering one of these:

Amazon.com : Camp Chef Camping Outdoor Oven with 2 Burner Camping Stove :...

Chuck,

These work real well. We give them 2 thumbs up. The only things that are a down side to them is they don't fold up, so they do take up basement floor space and if you are height challenged you will need a step stool to reach the burners with it setting on a standard pick nick table. Do go the extra step and get the hose to be able to hook it up to a large tank.

Pamela

As an Amazon Associate Foretravel Owners' Forum earns from qualifying purchases.

Re: Camp Chef oven

Reply #1 – February 19, 2018, 09:36:42 am

"Morning Pam,

Thanks for the positive recommendation. We are considering different cooking options. We use our microwave all the time, but still haven't really figured out the "convection oven" mode. It seems to take a long time to come up to normal baking temps, and of course it requires the generator running if we're dry camping. We carry our electric roaster oven that we bought after seeing yours at the Benbrook lake gathering. We have used it many times for slow cooking beef, chicken and even turkey. But again, it requires shore power or generator. So we're thinking the portable propane oven might be a handy addition to our arsenal.

We must not carry enough "stuff" cuz we have quite a bit of spare space in our storage bays. Carrying the oven would be no problem.

We'll think on it for a while.

Re: Camp Chef oven

Reply #2 – February 19, 2018, 09:52:56 am

Changed out the OEM Sharp for a GE Advanitum Microwave, convection definitely an improvement on the GE

Have been doing a LOT of Suos Vide cooking lately - steaks, roasts, warming up leftovers, etc.

Sous Vide cooking is basically a "water over" - LOW AND SLOW cooking - not for cake baking, etc, but anything you can put in a vacumn seal bag can be cooked via Sous vide

advantage - can cook ahead without drying out or overcooking - takes up little space (uses a large pot filled with water you likely already have

check into it

this one small device will get you going for a Sous vide cooker - at first you can actually use zip lock bags instead of a vacuum sealer for the food to be cooked, but i use the sealer for a bunch of other uses - both food and storage

Amazon.com: Anova Culinary Sous Vide Precision Cooker Bluetooth, Immersion...

if you don't have one Costco usually has a $59.99 vacuum sealer in stock (they also have a $159.99 model - works well but too large for my taste and unnecessary features

Foodsaver FM2100 Vacuum Sealing System

not needed (standard cooking pot works fine - but I have these for when I cook a brisket or corned beef for 48 hours (yes 48 hours)

Amazon.com: EVERIE Collapsible Hinged Sous Vide Container Lid for Anova...

Amazon.com: Rubbermaid Commercial Space Saving Food Storage Container, 12...

sorry if I hijacked the thread - it is oven related!

Tim Fiedler

Sure Start Soft Start

TCER Direct generator-gas-prod 630 240-9139
Gen-Pro

As an Amazon Associate Foretravel Owners' Forum earns from qualifying purchases.

Re: Camp Chef oven

Reply #3 – February 19, 2018, 10:25:54 am

Quote from: Tim Fiedler – February 19, 2018, 09:52:56 am

sorry if I hijacked the thread - it is oven related!

Not a hijack at all - thanks for the comments, Tim. Let us consider this a thread about any type of accessory cooking appliances (or techniques) that are perhaps outside the "normal" realm of portable propane grills and induction cooktops. Both of those items have been thoroughly covered on this Forum. But anything else is fair game, so bring it on!

PS: We did update our OEM microwave (in 2014) to a Sharp Carousel R-1874. I think it functions fine...it's just that it doesn't behave the same as a conventional gas or electric oven. We, being Old Farts, have had a hard time adapting to the "different" way it works.

Oh, another excuse... We, unlike some of you, have never had a convection oven in our house. The DW has been cooking on the same old GE electric range for 38 years. Yes, I know, I shoulda bought her a new one long ago...

Re: Camp Chef oven

Reply #4 – February 19, 2018, 10:46:27 am

Or a smoker with no smoke..
Amazon.com : Smoke Hollow Vector 3-Burner Tabletop Propane Gas Grill w/...

As an Amazon Associate Foretravel Owners' Forum earns from qualifying purchases.

Re: Camp Chef oven

Reply #5 – February 19, 2018, 12:01:22 pm

We have the Camp Chef oven and it works well, though we didn't bring it on our recent four month trip. Main issue being space... we got the cover with it and that is a must have as far as I am concerned. I demolished a perfectly good working convection microwave to use the shell of it as a heat resistant liner for a Wolfgang Puck pressure oven Amazon.com: Wolfgang Puck Pressure Oven Original 29-Liter Stainless Counterto....
The reason being that all we ever used the microwave for was to sterilize dish rags or heat hot water bottles. Besides the fact that microwaving destroys good food IMHO, we are not comfortable with exposure to microwave radiation that emanates from them (that is just us and likely doesn't apply to most.... DWMYH!). The pressure oven is normally a countertop appliance, but it fits well in the space vacated by the microwave. It makes good use of the space because it also takes the place of a toaster oven. It has a similar current draw to a microwave, so it is not a boondocking enhancer, but it does cook quickly in the pressure mode (5lb. chicken in 40 minutes), so using while running the generator is more doable. We do use it occasionally on the inverter, but we have 4 8D AGM's. We like it and I mention it as yet another approach...
Don

As an Amazon Associate Foretravel Owners' Forum earns from qualifying purchases.

Re: Camp Chef oven

Reply #6 – February 19, 2018, 03:27:28 pm

We also have the C Chef after Don telling us about theirs. Ruth likes it and makes fresh bread in it every few days and it does a good job. I have converted ours to hook up to the main LP tank of coach so no worry about running out of LP during baking etc.
Actually have not used the burners yet!!
JohnH

Re: Camp Chef oven

Reply #7 – March 08, 2018, 05:45:43 pm

OK Tim got me curious with the sous vide cooking. Cooking up two rib eye steaks for tonight's feast. Sure hope it works there puppies weren't cheap.

Roland

Re: Camp Chef oven

Reply #8 – March 08, 2018, 05:48:52 pm

Did you seat first? If not seat after in hot fry pan or grill. What temperature are you using? 130?

Re: Camp Chef oven

Reply #9 – March 08, 2018, 06:58:02 pm

Quote from: Tim Fiedler – March 08, 2018, 05:48:52 pm

Did you seat first? If not seat after in hot fry pan or grill. What temperature are you using? 130?

I agree rib eye need to be seared, but why not just cook on grill or in pan? Does Sous Vide add some extra flavor?

Re: Camp Chef oven

Reply #10 – March 08, 2018, 07:45:35 pm

Dear is for visual

130 degrees will be perfectly medium rare, top to bottom, edge to edge

Re: Camp Chef oven

Reply #11 – March 08, 2018, 08:34:14 pm

Restaurants use that method then high temp sear both sides at the sane time, Fleming's uses 1,600 degrees to finish

Re: Camp Chef oven

Reply #12 – March 08, 2018, 11:08:36 pm

Some use a butane torch to finish the outer fat strips to perfection without overcooking the beef. I like mine rare.

Re: Camp Chef oven

Reply #13 – March 08, 2018, 11:26:04 pm

rare = 120 degree

Tim Fiedler

Sure Start Soft Start

TCER Direct generator-gas-prod 630 240-9139
Gen-Pro

Re: Camp Chef oven

Reply #14 – March 09, 2018, 10:17:04 am

Used 130° for a scheduled two hours. However the folks I was expecting were a bit late so the steaks stayed in the cooker for three hours. When we were ready to eat
I removed them from the cooker patted them dry with a paper towel an seared them in a frying pan.

My observations. The steaks were perfect. The cooking was "relaxed". The steaks were infused with the garlic, rosemary and thyme and were delicious. Not to shabby for a first try.

Thanks for the tip Tim.

Roland

Re: Camp Chef oven

Reply #15 – March 09, 2018, 11:03:21 am

Re: Camp Chef oven

Reply #16 – March 09, 2018, 01:09:58 pm

The relaxed part and cooked to perfection are both hallmarks of Sous Vide cooking

Re: Camp Chef oven

Reply #17 – March 09, 2018, 08:39:08 pm

I got one for Christmas and am having fun playing with it. Doing beef roasts to 131 finish on grill for a nice crust Then I use my hobart slicer and slice paper thin for Italian beef sammiches or whatever! Chicken thighs are real good too. But the texture was different that I am used too,Flavor was over the top though!

Re: Camp Chef oven

Reply #18 – March 09, 2018, 09:06:35 pm

I've been around Camp Chef Ovens a lot. Meaning I don't own one, but have eaten lots of food prepared in them. I ordered one from Amazon not long ago and when It came it had a big dent in a corner edge. It had not been repackaged at all. I complained and they said send it back and refunded my money. I'll try again before spring. I recommend them....a good product. if they don't have big dents.

wantabe

Re: Camp Chef oven

Reply #19 – March 10, 2018, 10:35:05 am

Love the cooler

Re: Camp Chef oven

Reply #20 – March 10, 2018, 07:59:57 pm

Quote from: Tim Fiedler – March 10, 2018, 10:35:05 am

Love the cooler

I use mine in a cooler also holds the heat more consistent.

Re: Camp Chef oven

Reply #21 – March 11, 2018, 04:20:18 am

One of the very first things we did was to pull the 2 burner Gagabunch and replaced with a 3 burner cooktop with a deep (21" tall) gas oven in our coach)
Didn't like how my morning biscuits came out when using the convection oven.

Affiliate Notice