If you don't have a fire trivet you can hammer three tent pegs into the ground amongst the coals to keep camp oven off the coals. Three are easier to get level than four, just keep tapping them until level. Great tips, thanks Harry.
Cool tip Leigh. Also resolves an issue I have with ‘buying’ another gadget that adds both weight and space issues to our already weighty set up. I carry tent pegs already and large ones for the unexpected winds so also using for the camp oven - “Tick” 😊. One I hadn’t even thought of myself Grrr 😡 LOL 😆
@@Paddeltroll Very true. Would need to be steel pegs, which I don't think a lot of folks use due to weight. Titanium would also work, but I don't know anyone who uses those. Of course, if you're using a cast iron dutch oven you're probably not too concerned about weight so a trivet, along with a lid rest and lid lifter should be a part of your kit IMHO.
I just use 3 rocks or 2 lengths of green wood . A few metal rods to place across them are easy to transport and are a great help for cooking smaller things. Good dutch ovens are priceless.
I usually have two fires going when I cook outdoors. One for cooking and the other as a source for coals. It's a heck of a lot easier to keep a steady heat by adding coals to your cooking fire rather than adding wood. And the second fire is nice just to sit around while having a cold one.
I am wanting to only use wood so would I start a fire and burn to coals using logs. Then my second fire would be more active with flames that I cook over and you're saying to add some coals to that?
@@mudwellies1 The second fire is used to make coals for the smoker. Not only does it help regulate temps it also makes for a really clean fire so you dont get the dreaded white smoke. If your wood is really dry like kiln dried wood it's not as much of an issue. If your logs aren't fully seasoned it really helps to avoid that white smoke that makes your BBQ bitter. While I use kiln dried wood I dont particularly care for the lack of flavor you get with it. You get much better flavor with logs that are just on the edge of being seasoned and they require a bit of preburn.
I don't have a smoker. I have a fire pit that I wanted to burn extra wood in from the acre we own and thought I should try to cook food because it has a grate on top. It's a larger fire pit so maybe Kohl's could be on one side of it rather than two fires
I spent my youth around the Camooweal and Urandangi areas of Qld and the Northern Territory, on cattle stations and droving routes sleeping in swags on the ground and eating out of camp ovens. Thank you for your informative shows. They have not only enabled me to relive my 'glory days' of over 40 years ago but your "Tips" have brought back to mind many things that I had forgotten about this form of cooking........Good on you and keep up the good work. Grant 'Bill' Williams.
So glad I found this video. I have been trying to master the camp oven. 70% of coals on top and the space between the fire and the camp oven makes so much sense. I too, burnt my first camp oven meal. Do you also heat your camp oven up before adding your protein, i.e. roast chicken? I agree with the garlic and ginger, but when remote camping for weeks on time, I always take some as back up. So nice to find someone who cooks real meals camping. Truth be told I have so much time when I'm camping for cooking. And food tastes so much better in the outdoors. great channel.
Hi Harry, my husband and I are just getting into camping and love to cook good food. I have been bingeing your videos for ideas and tips and we look forward to trying them out on our camping trips. Thanks for the great, down to earth videos.
After many years of borrowing camp ovens and having no clue as to what I'm doing iv been lucky enough to be given one as a gift and now I'm lucky enough to have seen all your awesome TIPS . Thanks
I’ve been using cast iron Dutch ovens and cooking over an open fire for years. I enjoy the challenge of controlling the fire and heat and although I’ve had some failures, I’ve had more success than fail. Thank you for the “TIPS”, I hope you all have a great Christmas and a happy new year!
Binge watching many videos before our camping trip. Your ‘TIPS’ just in the intro video are leagues above other videos I have watched. Great technical explanations which make sense and are easy to follow. Great stuff mate!
I'd love to see some tips that show how much fire wood you generally go through when cooking camp meals. As a family starting out with camping and love camp fire cooking we struggle to estimate the amount of wood needed. Love your videos! Love your recipes. Keep up the amazing work!
Hi Leanne. We raised our FIVE kids 😮 camping and I am a bit of a minimalist when it comes to my camp fire cooking so don’t like to light massive fires to dwindle down to cooking sized fires so with this in mind two tips I can offer to help you on your journey are: Light your fire on THREE good sized pieces of wood - approximately the thickness of your female upper arm around your bicep. Make your cooking fire on top of these (preferably they are a hardwood like Jarrah etc) and they will burn slower than your main fire. By the time your primary fire is ready to cook on (which in my experience can be started as soon as the main burn has passed it’s peak (you will know this from early experience as to when the fire starts to decline in ferocity and size) these will give you a lot more charcoals for a longer period of time to allow you to cook your full meal including veggies and the meat. The second tip to using this method (my minimalist method) is to also use the Camp Braai that Harry happens to also use. We used different versions in our earlier years (they just went by different names or were home made in my earliest days). These allow you to cook a lot of food (eg all your veggies or all your meat) at the same time and if you use the “turn it every 20-30 seconds” method as I do you can start cooking the meal straight after the peak fire burn period. We now have offloaded the kids and my wife and I travel and cook using the small camp braai (Harry has links to it) which I use to this day. It allows me to cook a LARGE (circa 2.0 - 2.5kg boned out chook which will definitely feed) your mob and IF you rest it circa 15 mins at the end you will NOT regret it. We can feed three adults TWO meals (so one hot dinner for three and one cold dinner another night) using a total of about 6 of the wood sizes mentioned. Three on the bottom and three as part of the primary fire stack. Turning it often (every 20 - 30 secs) is the secret ingredient to the method. Those six pieces of wood then only need the kindling and starter stuff which you will work out to get them burning. Once you’ve gotten that going just wait for the peak fire to start declining and you’ll be good to go.
Hey I know it’s a year late but my advice for wood with camping is use red oak/ red gum wood or similar hard wood, it lasts a lot longer and burns hotter. What I do is cut “biscuits” of red wood so basically big chunks of redwood cut into easily stored pieces 🤙🏼
I appreciate the tips. Too many people settle for ultra basic camp meals for the sake of simplicity and speed. A little bit of extra time creates such a better version of what would have been a basic meal.
An outstanding collection of tips from the expert. Many thanks for the time and effort you put into your videos Harry. They are very much appreciated and enjoyed. 🎉
So happy to hear someone saying these garlic and ginger jars, as well as powdered pepper, taste rubbish!!! These condiments are so easy to keep and to use, why go for processed! However, no need to salt your water when cooking pasta. The taste of salt fades out unless you add a lot, so it is a better idea to salt your pasta when cooked. Excellent and useful video, thanks!
Great list of tips for a late 50's guy who has just started 4wd'ing and camping for the first time since scout and cadet days - its a long way from ration packs and farmhouse stew.
Your tips are truly the camp oven cardinal rules. They are based on acquired knowledge. I cooked a large pork roast for Christmas in a Hill Billy spun steel Camp oven that I bought more than 30 years ago. Added a jar of Apple sauce, rosemary, red vein sorrel, fennel leaves, garlic, dried apricots and sultanas, a dash of apple cider vinegar, water and some rice bran oil. As you suggest loaded the lid with charcoal and placed a small amount of charcoal underneath. The camp oven juice made a yummy fruity gravy when run through the ninja. It was fantastic.
When I'm camping roughing it I throw it in ,cook ,put in mouth ,n eat ,,you do have some great points thanks for sharing esp the carcigen tips n a couple of other ones ,thankyou👍
I couldn’t agree more with jus about everyone of the fire tips. Growing up in the Great NorthWest, and living coastal… we just love being able to cook in nature. Thnx
Add a thin layer of water to the cold pan with bacon. As the water heats up and evaporates, the fat will render more efficiently leaving behind perfectly crisp bacon. Pasta can be soaked for a couple hours in just enough water to cover it. After soaking, place it in a pan with heated up spaghetti sauce and mix well. It will be indistinguishable from the traditional method and yet it saves on using the large amount of water and fuel (which might be in short supply when camping) to boil it in the traditional method.
Some great “Tips” there mate! The spacer for the camp oven answers an issue I always had when I saw camp oven cooking being done but one worth mentioning re the rice cooking is wash it, wash it then wash it again GENTLY. Getting rid of all the starch and then prevents it becoming sticky and gluggy BUT if you break the rice by washing it aggressively you will release more starch from the broken grains and therefore will reintroduce stickiness and glugginess again! Great “Tips” thanks mate!
Rice: Take it further… rinse it SEVERAL times until the water in the bowl starts to clear up.. gets less and less foggy as you fill the bowl, stir around, dump. After several rinses, next key is to let the rice SIT in water before cooking. By letting it sit, the moisture gets “into” the rice fibers, which helps it to cook better. Min half hour in a pinch. An hour or more is better. 😉👍 Great video. Going to check out more no doubt will prob sub 👍 From across the pond USA
Great “TIPS”, one of my own is a hand held temperature gun to confirm the temp of the camp oven, especially when baking bread. Appreciate all your clips. Cheers
tips, i agree with you many people do not get a chance that often to cook outdoors ,I have the luxury to have a pit in my back yard and love doing just this thanks
Great TIPS as always. I personally have given up on open fire cooking as so many places do not allow a fire anymore. 2 burner stove for cooking and a jetboil for a cuppa is my goto setup now
It's funny that I've had my camp oven above the coals by about 5 to 6 inches from when I first got into camp oven cooking. Thought I was doing it wrong by tradition, but hey, it worked for me. I just use a piece of 50mm mesh bent into a U- shape. So, thanks for the positive vibe on this and your terrific videos I've watched over the years now. Happy charring👍👍
Fantastic tips and a rule to follow when camp cooking. Great “tips”. More great “tips” are don’t get into camp after dark, if you do it’s hot water and 2 minute noodles, and your camping, sometimes the simplest food prep is the best
Some great TIPS in this video! I've started using the fire trivet and it's worked wonders to not smothering the coals and having to replace them more often
Most important tip of all- never trust a skinny cook! Great video, and you make it look easy! I’ve always wanted to visit and ‘wheel Australia, and it looks like y’all know how to eat great on the trail too! Best of wishes to you, may God Bless you, and keep the shiny side up!
Harry your cooking shows are awesome. You Even let me merge on the narrows bridge a few weeks ago. Didn’t realize it was you mate until I noticed the orange spots!! Thanks for that . Traffic was terrible 😮
Those fire trivets and grids... I have to get me some of them. They look like they pack down really well. They would be a game-changer for my camp meals...
Hi Harry, Some awesome "Tips" thanks so much for sharing, been camping fro many years but you always learn something new, love cooking on the campfire there's nothing quite like it. Thanks Anita
Good TIPS, especially the amount of coals for under the camp oven. And I will be looking at getting a Fire trivet, didn't even know there was one. Thanks
Great tips! Fresh garlic and ginger also weigh less and create less waste than their bottled examples. Also, bacon starts in a cold pan and cooks at no more than 250 F. Takes a bit more time but well worth it.
Amen to all of this!! Only thing I do differently is I like to use ghee and butter… only problem with taking ghee to the campsite is you can’t really cook eggs on ghee… and obviously butter can be hard to travel with depending on the season but I still take it anyway 😅
Thankyou for the TIPS, especially the one about the bacon, I been starting my bacon in a cold pan for a while now simply because it gives me extra time to enjoy my first coffee in the morning, now I can tell the ravenous offspring that the expert says it has to be done that way 😀
Lots of great “TIPS” in this video. I’ve been using my iron at our spike moose camp for years. Last year I made a chocolate cake for one of the crews 50th bday….which was a challenge during down pour.(had to throw a quick tarp shelter over the fire pit).
What a great video! I'm still relatively new to camp-fire cooking, so I've really appreciated all these tips! Can't wait for the next one. Thanks Harry 😁👍🙋♀️
Such awesome Tips here Harry. I can't wait for you to do a Tassie Culinary Expedition!! You've done the cape, now come down south. #OnwardAndUpward #KeepDoingWhatYoureDoing
![How To Use A Camp Oven - TIPS For Beginners - [ Watch This ]](http://i.ytimg.com/vi/kRe9_pDWafg/mqdefault.jpg)
If you don't have a fire trivet you can hammer three tent pegs into the ground amongst the coals to keep camp oven off the coals. Three are easier to get level than four, just keep tapping them until level. Great tips, thanks Harry.
Cool tip Leigh. Also resolves an issue I have with ‘buying’ another gadget that adds both weight and space issues to our already weighty set up. I carry tent pegs already and large ones for the unexpected winds so also using for the camp oven - “Tick” 😊. One I hadn’t even thought of myself Grrr 😡 LOL 😆
Just make sure they're metal tent pegs and not plastic ones ;-)
@@mikehodges6598 Aluminium Pegs can also fail...
@@Paddeltroll Very true. Would need to be steel pegs, which I don't think a lot of folks use due to weight. Titanium would also work, but I don't know anyone who uses those. Of course, if you're using a cast iron dutch oven you're probably not too concerned about weight so a trivet, along with a lid rest and lid lifter should be a part of your kit IMHO.
I just use 3 rocks or 2 lengths of green wood . A few metal rods to place across them are easy to transport and are a great help for cooking smaller things. Good dutch ovens are priceless.
I usually have two fires going when I cook outdoors.
One for cooking and the other as a source for coals. It's a heck of a lot easier to keep a steady heat by adding coals to your cooking fire rather than adding wood.
And the second fire is nice just to sit around while having a cold one.
I am wanting to only use wood so would I start a fire and burn to coals using logs. Then my second fire would be more active with flames that I cook over and you're saying to add some coals to that?
@@mudwellies1
The second fire is used to make coals for the smoker. Not only does it help regulate temps it also makes for a really clean fire so you dont get the dreaded white smoke.
If your wood is really dry like kiln dried wood it's not as much of an issue.
If your logs aren't fully seasoned it really helps to avoid that white smoke that makes your BBQ bitter.
While I use kiln dried wood I dont particularly care for the lack of flavor you get with it. You get much better flavor with logs that are just on the edge of being seasoned and they require a bit of preburn.
I don't have a smoker. I have a fire pit that I wanted to burn extra wood in from the acre we own and thought I should try to cook food because it has a grate on top. It's a larger fire pit so maybe Kohl's could be on one side of it rather than two fires
@@mudwellies1
Depends on what kind of wood it is.
You wouldnt want to use pine.
But any hardwood would do fine.
Zone fire
I spent my youth around the Camooweal and Urandangi areas of Qld and the Northern Territory, on cattle stations and droving routes sleeping in swags on the ground and eating out of camp ovens. Thank you for your informative shows. They have not only enabled me to relive my 'glory days' of over 40 years ago but your "Tips" have brought back to mind many things that I had forgotten about this form of cooking........Good on you and keep up the good work.
Grant 'Bill' Williams.
So glad I found this video. I have been trying to master the camp oven. 70% of coals on top and the space between the fire and the camp oven makes so much sense. I too, burnt my first camp oven meal. Do you also heat your camp oven up before adding your protein, i.e. roast chicken? I agree with the garlic and ginger, but when remote camping for weeks on time, I always take some as back up. So nice to find someone who cooks real meals camping. Truth be told I have so much time when I'm camping for cooking. And food tastes so much better in the outdoors. great channel.
Hi Harry, my husband and I are just getting into camping and love to cook good food. I have been bingeing your videos for ideas and tips and we look forward to trying them out on our camping trips. Thanks for the great, down to earth videos.
After many years of borrowing camp ovens and having no clue as to what I'm doing iv been lucky enough to be given one as a gift and now I'm lucky enough to have seen all your awesome TIPS .
Thanks
I’ve been using cast iron Dutch ovens and cooking over an open fire for years. I enjoy the challenge of controlling the fire and heat and although I’ve had some failures, I’ve had more success than fail.
Thank you for the “TIPS”, I hope you all have a great Christmas and a happy new year!
Binge watching many videos before our camping trip. Your ‘TIPS’ just in the intro video are leagues above other videos I have watched. Great technical explanations which make sense and are easy to follow. Great stuff mate!
I'd love to see some tips that show how much fire wood you generally go through when cooking camp meals. As a family starting out with camping and love camp fire cooking we struggle to estimate the amount of wood needed. Love your videos! Love your recipes. Keep up the amazing work!
Hi Leanne. We raised our FIVE kids 😮 camping and I am a bit of a minimalist when it comes to my camp fire cooking so don’t like to light massive fires to dwindle down to cooking sized fires so with this in mind two tips I can offer to help you on your journey are: Light your fire on THREE good sized pieces of wood - approximately the thickness of your female upper arm around your bicep. Make your cooking fire on top of these (preferably they are a hardwood like Jarrah etc) and they will burn slower than your main fire. By the time your primary fire is ready to cook on (which in my experience can be started as soon as the main burn has passed it’s peak (you will know this from early experience as to when the fire starts to decline in ferocity and size) these will give you a lot more charcoals for a longer period of time to allow you to cook your full meal including veggies and the meat. The second tip to using this method (my minimalist method) is to also use the Camp Braai that Harry happens to also use. We used different versions in our earlier years (they just went by different names or were home made in my earliest days). These allow you to cook a lot of food (eg all your veggies or all your meat) at the same time and if you use the “turn it every 20-30 seconds” method as I do you can start cooking the meal straight after the peak fire burn period. We now have offloaded the kids and my wife and I travel and cook using the small camp braai (Harry has links to it) which I use to this day. It allows me to cook a LARGE (circa 2.0 - 2.5kg boned out chook which will definitely feed) your mob and IF you rest it circa 15 mins at the end you will NOT regret it. We can feed three adults TWO meals (so one hot dinner for three and one cold dinner another night) using a total of about 6 of the wood sizes mentioned. Three on the bottom and three as part of the primary fire stack. Turning it often (every 20 - 30 secs) is the secret ingredient to the method. Those six pieces of wood then only need the kindling and starter stuff which you will work out to get them burning. Once you’ve gotten that going just wait for the peak fire to start declining and you’ll be good to go.
Thanks guys! Both amazing tips! I've got the camp braai and planning on using it the first time next week. Very excited to give it a go.
Hey I know it’s a year late but my advice for wood with camping is use red oak/ red gum wood or similar hard wood, it lasts a lot longer and burns hotter. What I do is cut “biscuits” of red wood so basically big chunks of redwood cut into easily stored pieces 🤙🏼
Try a Dakota fire hole
I appreciate the tips. Too many people settle for ultra basic camp meals for the sake of simplicity and speed. A little bit of extra time creates such a better version of what would have been a basic meal.
An outstanding collection of tips from the expert. Many thanks for the time and effort you put into your videos Harry. They are very much appreciated and enjoyed. 🎉
So happy to hear someone saying these garlic and ginger jars, as well as powdered pepper, taste rubbish!!! These condiments are so easy to keep and to use, why go for processed!
However, no need to salt your water when cooking pasta. The taste of salt fades out unless you add a lot, so it is a better idea to salt your pasta when cooked.
Excellent and useful video, thanks!
Well as noob to camp cooking I need all the TIPS I can get and these ones are just the start , I'll be watching!
These TIPS are great! I've let my son's do most of the cooking at our family camping trip because they know how to do it. It's time I learn myself.
Been camping for years and love dutch oven cooking! Awesome TIP about keeping the bottom of the oven off of the coals!
Great list of tips for a late 50's guy who has just started 4wd'ing and camping for the first time since scout and cadet days - its a long way from ration packs and farmhouse stew.
Your tips are truly the camp oven cardinal rules. They are based on acquired knowledge. I cooked a large pork roast for Christmas in a Hill Billy spun steel Camp oven that I bought more than 30 years ago. Added a jar of Apple sauce, rosemary, red vein sorrel, fennel leaves, garlic, dried apricots and sultanas, a dash of apple cider vinegar, water and some rice bran oil. As you suggest loaded the lid with charcoal and placed a small amount of charcoal underneath. The camp oven juice made a yummy fruity gravy when run through the ninja. It was fantastic.
Thanks for the ‘tips’ in your video bacon was a good tip cooking from a cold pan
Bloody love this Aussie legend, always has another trick in his back pocket when it comes to cooking while camping. Cheers for the "TIPS" mate
When I'm camping roughing it I throw it in ,cook ,put in mouth ,n eat ,,you do have some great points thanks for sharing esp the carcigen tips n a couple of other ones ,thankyou👍
I couldn’t agree more with jus about everyone of the fire tips. Growing up in the Great NorthWest, and living coastal… we just love being able to cook in nature. Thnx
Add a thin layer of water to the cold pan with bacon. As the water heats up and evaporates, the fat will render more efficiently leaving behind perfectly crisp bacon.
Pasta can be soaked for a couple hours in just enough water to cover it. After soaking, place it in a pan with heated up spaghetti sauce and mix well. It will be indistinguishable from the traditional method and yet it saves on using the large amount of water and fuel (which might be in short supply when camping) to boil it in the traditional method.
Thank you for the idea !
Fantastic tips Harry! We hope you had a great Christmas and New Year mate!
Harry's bits & tips. Worth the watch. Have a great 2023. Cheers
I love any TIPS when cooking over fire. My favorite thing to do when at home. Thanks for the advice
Loving the "TIPS" - especially the fire trivet. I tried this over NY with great success cooking a crowd pleasing curried cauliflower bechamel pie.
Some great “Tips” there mate! The spacer for the camp oven answers an issue I always had when I saw camp oven cooking being done but one worth mentioning re the rice cooking is wash it, wash it then wash it again GENTLY. Getting rid of all the starch and then prevents it becoming sticky and gluggy BUT if you break the rice by washing it aggressively you will release more starch from the broken grains and therefore will reintroduce stickiness and glugginess again! Great “Tips” thanks mate!
Thank you for the TIPS. Love seeing how other folks use their Dutch oven!
Rice: Take it further… rinse it SEVERAL times until the water in the bowl starts to clear up.. gets less and less foggy as you fill the bowl, stir around, dump.
After several rinses, next key is to let the rice SIT in water before cooking. By letting it sit, the moisture gets “into” the rice fibers, which helps it to cook better. Min half hour in a pinch. An hour or more is better.
😉👍
Great video. Going to check out more no doubt will prob sub 👍 From across the pond USA
All these tips are really great as a beginner fire cooker cheers for the help Harry!
That metal thing you got to hold the Dutch oven above the fire looks good,nice. Great tips,thanks.
Good "tips", particularly about lifting the camp oven off the coals. Can't wait to try them out on the fire pit
I love to cook and camp but I never think of using fresh ingredients. Your TIPS will definitely amplify my next camp fire meal.
Thanks for the all TIPS. I'll be using many of these next time I head out and start bringing fresh garlic and ginger with me
Just about to travel off-grid and found your video. EXCELLENT !!!!!!!! I will be watching more as I prepare for the adventure. THANK YOU so much.
Great “TIPS”, one of my own is a hand held temperature gun to confirm the temp of the camp oven, especially when baking bread. Appreciate all your clips. Cheers
TIPS. I love this guy. I've tried his advice a number of times and he rocks! Thanks for sharing!
I am a beginner and I will take all the cooking on open fire tips I can get. Yours are great.
tips, i agree with you many people do not get a chance that often to cook outdoors ,I have the luxury to have a pit in my back yard and love doing just this thanks
Great TIPS as always. I personally have given up on open fire cooking as so many places do not allow a fire anymore. 2 burner stove for cooking and a jetboil for a cuppa is my goto setup now
It's funny that I've had my camp oven above the coals by about 5 to 6 inches from when I first got into camp oven cooking. Thought I was doing it wrong by tradition, but hey, it worked for me. I just use a piece of 50mm mesh bent into a U- shape. So, thanks for the positive vibe on this and your terrific videos I've watched over the years now. Happy charring👍👍
Thanks for the tips Harry. Especially for the cracked pepper and fresh garlic
Heading out to use my camp oven for the first time this weekend. Thanks for so many helpful TIPS!
Tips. Very good ones. Especially about bringing real food and seasoning along like garlic, pepper and ginger.
Thanks for the ‘tips’ mate. Especially liked the part on heat control, I can never seem to get that right
Fantastic tips and a rule to follow when camp cooking. Great “tips”. More great “tips” are don’t get into camp after dark, if you do it’s hot water and 2 minute noodles, and your camping, sometimes the simplest food prep is the best
Learnt so many more cooking TIPS from this vid. definitely going to be putting these to use to impress the boys on next camping trip!
Some great TIPS in this video! I've started using the fire trivet and it's worked wonders to not smothering the coals and having to replace them more often
A good summary of your key TIPS Harry... much appreciated. Cheers Lee
"Tips" also on another note, brilliant video. Oil tip is gonna change my life, always have so much oil smoke.
Great Tips, especially keeping the camp oven directly off the coals
Love these videos from our small family over-landing. BTW love the “TIPS” too.
Most important tip of all- never trust a skinny cook!
Great video, and you make it look easy!
I’ve always wanted to visit and ‘wheel Australia, and it looks like y’all know how to eat great on the trail too!
Best of wishes to you, may God Bless you, and keep the shiny side up!
Thanks for the Tips! Most people in Scandinavia lacks the knowledge of cooking over fire…
Great and to the point well said.
I didn't see anything there I disagreed with , all good tips , thank you Harry .
Tips for great meals in the woods and even backyard, thank you! I too have burnt my share of meals
Awesome to see so much enthusiasm around camp cooking. Will definitely follow these tips
Harry your cooking shows are awesome. You Even let me merge on the narrows bridge a few weeks ago. Didn’t realize it was you mate until I noticed the orange spots!! Thanks for that . Traffic was terrible 😮
About time someone gives real tips about camp fire cooking
Great TIPS mate. I love getting out and abaout with the kids in the Landy and go camping. I will definitely be trying your hacks .
Those fire trivets and grids... I have to get me some of them. They look like they pack down really well. They would be a game-changer for my camp meals...
Great tips for not just camping/outdoor cooking but things that could be done in the kitchen as well that often get overlooked!
Some great tips here. I'm off to explore your play lists to learn as much as I can about camp oven cooking.
Thanks for the tips, will absolutely try some out for the next campfire cooking.
Very nice trivet, I might have to try to make that. He did give me a turn at first, talking about oven 'hate.'
Hi Harry, Some awesome "Tips" thanks so much for sharing, been camping fro many years but you always learn something new, love cooking on the campfire there's nothing quite like it. Thanks Anita
TIPS, I really liked your tips. I am glad I found your channel. Keep the content flowing.
Thanks for the great TIPS we've learnt something new that we will definitely use on our next camping trip.
Thank you for all these “tips” on outdoor cooking!
All the good tips! Thanks Harry. I love the tip about getting the fire going early…..a well made and settled in fire is the best 🤙 cheers
I love these Tips My Ecuadorian wife was surprised by fluffing her rice!
Good TIPS, especially the amount of coals for under the camp oven. And I will be looking at getting a Fire trivet, didn't even know there was one. Thanks
Great tips! Fresh garlic and ginger also weigh less and create less waste than their bottled examples. Also, bacon starts in a cold pan and cooks at no more than 250 F. Takes a bit more time but well worth it.
Amen to all of this!! Only thing I do differently is I like to use ghee and butter… only problem with taking ghee to the campsite is you can’t really cook eggs on ghee… and obviously butter can be hard to travel with depending on the season but I still take it anyway 😅
I tip my hat to you. There are so many simple tips in this video it's amazing. Cheers
Top TIPS Harry. Love to cook on the camp fire, especially mid winter in the Flinders Ranges
Thanks for your tips. i'm on my way to get a real dutch oven fan and now, i hope so, i get a better one.
I have just got given some trivets for my camp ovens, thanks for your Tips on Cooking and heat. I’ll better do some practice before going away.
"Tips" we open fire cook often. Thanks for the Great advice.
Thanks for the great Tips! Especially the camp oven, learn something new every day.
i love it when you give us TIPS love watching you on you tube thanks mate
Thankyou for the TIPS, especially the one about the bacon, I been starting my bacon in a cold pan for a while now simply because it gives me extra time to enjoy my first coffee in the morning, now I can tell the ravenous offspring that the expert says it has to be done that way 😀
Lots of great “TIPS” in this video. I’ve been using my iron at our spike moose camp for years. Last year I made a chocolate cake for one of the crews 50th bday….which was a challenge during down pour.(had to throw a quick tarp shelter over the fire pit).
Thanks for the Tips, Harry. I'll try them next camp-fire season.
Great heat control "Tips" Harry, keep them coming
Thanks for the “tips” it will help out my cooking with my scout troop
What a great video! I'm still relatively new to camp-fire cooking, so I've really appreciated all these tips! Can't wait for the next one. Thanks Harry 😁👍🙋♀️
Thankyou so informative and yes i did the same first time using camp over burnt the whole meal....
Cheers
Tips is the code word. First time watching. Enjoyable. Thanks.
Some great TIPS there!
Thanks for sharing.
Code word "Tips". A cook book would be Brilliant Thanks for the camp oven tips we haven't mastered that as yet.
Great tips mate. If you don’t have a trivet, you can always use 3 metal tent pegs 😉
Thanks for the tips... I love cooking on the camp fire and have been since I was just a kid but have a few things I'm going to try. Thanks alot...
Such awesome Tips here Harry.
I can't wait for you to do a Tassie Culinary Expedition!! You've done the cape, now come down south.
#OnwardAndUpward
#KeepDoingWhatYoureDoing
Great “TIPS” , will try the fire trivet. Actually makes a lot of sense. Been having a bit of trouble with that one
Great TIPS. Open fire and cast iron cooking is always in my wheel house! Thank you
1
"Start fire early" top tip. Gets the fire lighter warm, but ensures the team is fed & refreshed. Whoever is still free can set up tents or shelter
Thanks for the “ tips”. I’ll use most of these next trip.
I just found your chanel and enjoy what your are showing. Even at my age you can learn new tips. Thankyou