Dr.Livingston's spun metal Camp Oven

Neil,
I have used Bedourie ovens before - also a spun steel product. Hell of a lot lighter but you need to control the heat carefully to prevent burning. Just start with a lowish heat and have coals on hand to adjust as you sense what it needs. I have 'seasoned' these products with veggie oil (not olive oil - it will burn) - and a heap of salt - get it real hot and let good stir, rub all around and then let it cool naturally. After washing give it a light oil and wipe with a kitchen paper.

John

Hi Neil

We dont have one, we use the cast iron furphy but a mate has the hillbilly spun steel oven and we have had a few meals cooked out of that and the result was just as good as what we can produce. Certainly have to watch the heat and time but i cannot tell you times req etc once your used to it, one benefit is less weight to cart around.

This may help

Hillbilly Recipes

Hi we have the king billy, also a spun steel one, I love it, it uses more heat on the top and less on the bottom, and I tend to use a trivet in the bottom so nothing sticks or burns. I feel it cooks quicker than the cast iron but I prefer to use a lower heat in the form of heat beads and keep it away from the fire and it cooks everything from scones, damper, roasts and casseroles to perfection, I do however put about three or four heat beads underneath even though the book says it cooks from the top down.