Ultimate Guide to Camp Cooking in NSW

camp cooking

Here is the page I enjoy the most – food glorious food !

You’ll find a small selection of recipes here that are delicious, quick and very easy
to cook in your camp oven while in the great outdoors.

The best thing with camp oven cooking too is that they’re like a slow cooker at
home in that you load them up with your ingredients and then you can sit back,
relax and enjoy the camp fire while it cooks away in the background.

I am currently putting together some fantastic easy to cook camp recipes as we
speak, so please bear with us and check back here shortly.

Simply click here to print off your PDF recipe for your next camp trip away !

Tips for your camp oven ...

* TIP : TEMPERATURE CONTROL
( all temperatures referred to here are in Celsius )

Exactly how hot is your camp oven ?

If you don’t have a thermometer to check it out, try this simple trick :
Take a piece of newspaper or paper towel and drop it in ( onto a trivet, so it isn’t sitting on the bottom which is sitting on hot coals ) and allow it to cook for five minutes. Its condition after that time will give you a fair idea of the temperature.

• if the paper is black and smoking, the oven is too hot.
• if the paper is dark brown, the oven is very hot ( 230 degrees ).
• if the paper is light brown, the oven is hot ( 200 degrees ).
• if the paper is yellowish, the oven is moderate ( 180 degrees )
• if the paper is gone, pack up and head home !

A ‘very hot’ oven of around 230 degrees will burn things to an inedible blackened crisp, bit like your first attempt at cooking a barbie' when you first left home !
For food requiring short cooking times or for browning, such as pizza, biscuits or pies, a hot oven of about 200 degrees works well, with the majority of coals on top.
The most common temperature required in camp oven cooking is what would be called a moderate oven, with a temperature of around 170° to 180° degrees.
For stews and casseroles, you want a ‘slow’ oven, similar to a traditional slow cooker at home – approx. 150°. Slow and low for pulled pork's, stews and casseroles etc.

Probably the most common mistake many people make is having their oven too hot. Not far behind that would be where they have too too much heat underneath, especially with flat - bottomed camp ovens that sit flat on the coals. This will often lead to very well done bottoms on dampers and scones.

· Your best bet is to place half a shovel of coals on the ground creating a hot pad if you like for your camp oven to nestle on. Then place some coals on top also. This way it pushes heat down from the lid and heat up from underneath - effectively making this like a miniature fan forced oven that you have at home. Don't overload the top otherwise, you'll end up with burnt damper on top instead of the bottom.
It is a balancing act to begin with however the more practice, the better you'll get with it and you'll be cooking like a pro in no time.

· When you check the food inside, be quick as hot air rises and wants to escape out the minute you open the lid.
Check damper after, approx. 20 minutes and a baked dinner, like a roast and vegies after 30 minutes.

· Any time you have to remove the lid, even partially, rotate as you put it back on to make sure it’s seated back down properly and the heat can’t escape.
Remember, when cooking outside there are many environmental factors which will change the outcomes from day to day.

· Wind will blow heat away, cooler ambient temperature, humidity variations, and the size of a fire nearby will all have an influence, so check your food and be prepared to vary cooking times to suit.

· If the day is windy or cool, you can assist by digging a shallow hole, deep enough for your lower coals to sit in, to shelter them from the air movement when you place your oven on top. Or even better, build a low circular wall around the fire so the fire is down lower than ground level and then if you have a tripod, you can set it across the fire utilising a chain to hang your camp oven from, adjusting the temperature by increasing or decreasing the length of chain above the oven.

· Don't forget too that often your camp kitchen, utensils and cookware are subject to wet or damp dew conditions. Remember, once you're ready to pack up and go home, give your camp oven a very light spray of good quality olive oil ( or similar ) on the inside and outside - the lid and all - and then lightly rub in removing any excess with a clean cloth. This is good preventative "maintenance" to stop the oven forming any rust whilst in storage until your next trip away. Do this and you'll have a very reliable bit of gear for years to come.

SAMPLE RECIPES

I'm always looking to add more simple, delicious and hearty meals to cook, so be sure to check back regularly.
Should you have any recipes you would like to share, I encourage it with open arms.

At the bottom of this page, you’ll find a couple of delicious sample recipes from my e-book, available in our shop -
https://4wheelinginnsw.net/4-wheeling-camp-cooking-e-book

These are all delicious, quick and easy to cook recipes in your camp oven while out enjoying the great outdoors.
The best thing with camp oven cooking too is that they’re like a slow cooker at home in that you load them up with your ingredients and then you can sit back, relax and enjoy the camp fire while it cooks away in the background.

Meals don't have to be difficult either to be yum whilst camping.

I made these delicious Cheese & Bacon pull-aparts.
Super easy ... super comforting ... the kids loved them !!!

This simply recipe includes small white bread rolls, garlic butter, some of your favourite tasty cheese and bacon.
Compile, heat, eat and enjoy !!

This meal can be had as a brunch, an afternoon fillre, a stand alone dinner or even to complement your main meal. It's really up to you. Food like this really exceed themselves in cool winter camping situations.

DOWNLOAD FULL RECIPE e-BOOK

What's the best cooking method ?

Is there a best ?

Within this section, I'll highlight the differences and hopefully help you find what suits you best.

Campfire, Gas or Induction? Choosing the Right Way to Cook While Camping

When it comes to cooking while camping, there is no single “best” method. Campfire cooking, gas cooking and induction cooking all have their own advantages and disadvantages, and the best choice often comes down to where you are camping, what you are cooking and how much convenience you want.
Some campers love the traditional experience of cooking over an open fire, while others prefer the speed and convenience of gas or the clean, precise control of induction. Here's a look at the differences between all three.

🔥 Campfire Cooking

Campfire cooking is the traditional camping experience. There is something special about preparing a meal over a real fire, whether it is a camp oven full of stew, a billy boiling over the coals or sausages cooking on a grill.

The key to successful campfire cooking is learning to cook with the heat of the coals rather than the flames. Once the fire has burnt down to a good bed of hot coals, you have a much more consistent and controllable heat source.

❌Cons

Requires gas bottles or canisters
Gas supplies can run out
Can be affected by strong wind
Requires a suitable, stable cooking surface
Can be less suitable for very large camp ovens
Gas bottles and equipment take up storage space

✅Pros

Fast and convenient
Easy to control the heat
Works in most weather conditions
Excellent for boiling water and cooking quickly
Portable gas stoves are widely available
Does not require electricity
Ideal for short stops and quick meals

Best suited to: Campers who enjoy the traditional outdoor experience and have the time to enjoy the cooking process.

🔥 Gas Cooking

Gas cooking is probably one of the most popular cooking methods for campers. Portable gas stoves are convenient, reliable and relatively easy to use, making them ideal for everything from boiling water and cooking breakfast to preparing a full meal.

Gas provides instant heat and is much easier to control than a campfire. Turn the burner up for more heat or down for a gentle simmer.

Gas cookers are available in a wide range of sizes and styles to suit different cooking needs.

At the more basic and affordable end of the range are the popular “lunchbox” style cookers. These compact units stow away in a plastic suitcase-style case and can be found at almost every campsite. They run on disposable butane gas canisters and are a simple, lightweight and convenient option for basic camp cooking.

At the other end are larger two-burner cookers from brands such as Coleman, Gasmate and iPrimus. These generally feature a more robust, permanent metal casing and are designed to connect to a refillable LPG or propane gas bottle. They offer a more substantial cooking platform and are often better suited to longer camping trips or preparing larger meals.

✅Pros

The traditional camping experience
Excellent for camp ovens, roasting and slow cooking
Can produce incredible smoky flavours
No gas bottles or electrical equipment required
Ideal for cooking larger meals
A great social experience around the campfire

❌Cons

Can take time to build a suitable fire and hot coals
Heat can be difficult to control until you gain experience
Weather and fire restrictions can prevent its use
Requires firewood
Cooking equipment can become dirty and covered in soot
Not always suitable for every campsite or national park

Best suited to: Campers who want a reliable, simple and convenient cooking method for everyday camping.

⚡ Induction Cooking

Induction cooking is becoming increasingly popular with campers, particularly those using larger battery and solar systems.

Unlike a traditional gas burner, an induction cooktop does not directly heat the surface. Instead, it uses an electromagnetic field to heat suitable cookware. This makes induction cooking very efficient and gives you excellent control over the temperature.

Induction cooktops also produce very little wasted heat, which can be a major advantage when cooking inside a caravan, camper trailer or vehicle setup.

✅Pros

Extremely fast
Excellent temperature control
Very energy efficient
Produces little heat around the cooking area
No open flame
No gas bottles required
Easy to clean
Excellent for cooking inside suitable enclosed areas

❌Cons

Requires a reliable battery and power system
Uses a significant amount of electrical power
Requires induction-compatible cookware
Not suitable for a basic 12V camping setup
Dependent on having enough battery capacity
Can be difficult to use if your battery system needs recharging

Best suited to: Campers with a well-equipped 12V or 240V electrical system who want fast, clean and precise cooking.

Unlike gas burners, induction cookers produce heat directly in the cookware, meaning there is no open flame to be affected by wind.

They can be used inside a camper, caravan or sheltered cooking area, making them particularly useful in cold, windy or wet conditions where traditional gas cooking can be more challenging.

They are becoming an increasingly popular option for camping, offering a fast, efficient and highly versatile way to prepare meals.

Induction cookers are also easy to control, quick to heat and simple to clean. Their main requirement is access to a suitable power source, such as mains power, a generator or a sufficiently capable portable power station. With the right setup, they offer a clean, convenient and reliable alternative to traditional camp cooking.

So, Which One Is Best ?

The answer really depends on your style of camping.

Campfire cooking is about the experience. It is slower, more traditional and requires more effort, but the results and atmosphere can be hard to beat.

Gas cooking is the practical all-rounder. It is quick, reliable and simple, making it an excellent choice for most campers.

Induction cooking is the modern option. It is fast, efficient and incredibly easy to control, but it requires a suitable electrical system and enough battery capacity to support it.

For many campers, the best answer is actually to use more than one method. You might use gas for a quick breakfast, induction when you want a fast efficient cook on top of a windy hilltop, and a camp oven over the fire when you have time to sit back and enjoy the experience.

Because at the end of the day, camping is not just about how you cook your food — it's also about enjoying the process.