G'day mate. I haven't used my gloves, lid hook, or scourer yet. But, man! That scourer is heavy! I was expecting some sort of light wire that would deform. But no. That is some solid ring mesh, mate! Thank you.
Thats a great point, I realised after I published the video that I had completely forgot to brush on the usefullness of a domed lid for roasting. The further your food is from the metal the better. I always tell people to use the biggest oven they have for baking breads and roasting meat. You are dead right, a lid that is close to the meat is harder to manage and more likely to have a burn efect than a baking effect. Thank you for the comment. :)
I enjoy your show and would like to ask a question I have several camp ovens recently I got given my first really big one I own a 12qort and just got a 20qort one but the lid sits proud it looks kinda warped when I ask the company that sells it they sed it's to let the steam out is this right for the big ovens
Really enjoying the videos Ron . Great content as usual , good history behind these camp ovens . Looking forward to the next one
Thank you for watching
Watching and learning. Thanks mate
Great content mate👍 totally enjoy watching and learning
Thank you
Definitely cannot say that the way things are done today are better, the dome roofs on the old camp ovens are proof of that.
Thanks for the edjamacayshun, mate. Learning every day.
I appreciate your support
@@campovenking Always welcome, mate. We'll catch up one day when I'm back on the road. I wanna try your camp oven bread.
G'day mate. I haven't used my gloves, lid hook, or scourer yet. But, man! That scourer is heavy! I was expecting some sort of light wire that would deform. But no. That is some solid ring mesh, mate! Thank you.
Yep, you wont wear it out in a hurry haha
@@campovenking It's bloody brilliant!
Interesting
Would it also help from keeping the direct heat of the top of your roast so you don’t burn it?
Thats a great point, I realised after I published the video that I had completely forgot to brush on the usefullness of a domed lid for roasting. The further your food is from the metal the better. I always tell people to use the biggest oven they have for baking breads and roasting meat. You are dead right, a lid that is close to the meat is harder to manage and more likely to have a burn efect than a baking effect. Thank you for the comment. :)
I enjoy your show and would like to ask a question I have several camp ovens recently I got given my first really big one I own a 12qort and just got a 20qort one but the lid sits proud it looks kinda warped when I ask the company that sells it they sed it's to let the steam out is this right for the big ovens
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