Gosport District Scout Council

CAMP OVENS (in a Dustbin)

By Alan Seymour

For the last 5 years I have been privileged to be a facilitator, (tutor) on quite a few of Hampshire's Camp Leaders Courses. It started when I was asked to undertake a change of roles within Scouting, (and under go the training to achieve it). As part of my training, I was asked to assist on a Camp Leaders Course (now Nights Away Module). The course Director was Pete Lawley with his wife Julie as the Assistant Director. Peter's courses are very lively with the preference on doing rather then listening. One of the things that Peter introduced me to, was the art of cooking in a dustbin. Not the wheelie bin type, but the metal dustbins, from now on called an oven; unless you are going to put rubbish in them, then they will revert back to being dustbins.

So what do we do with this Oven?

Firstly build or put it on to a alter fire or dig a ditch so that the oven has space under it to light and feed a fire, also space to allow the flames to lick around the sides and rear. See picture of the more advanced four-oven version note that the lids are held in place by sticks. In side you need ideally two shelves which will allow you to cook more interesting and various foods at the same time.

Light your Fire so that you have a nice even heat and allow the oven to get hot. (Just like home)

Place your food on to a baking tray ensuring that does not touch the sides of the oven (if it should it is very possible that the food will burn) As when cooking in a normal kitchen some foods take longer to cook then others so workout your timings.

Cooking times are difficult to predict as the heat of the fire varies each time, so treat the oven with respect. During the cooking you will have to check the oven regularly and rotate the food to ensure even cooking. Whilst doing this be very careful as it is extremely HOT.

Whilst at Camp with the Explorers in Guernsey 2004, the following items where cook very successfully in the Dustbin Ovens.

Meat (Roasted)

Beef, Leg of Lame and Chicken

Fish

Trout

Vegetables (Roasted)

Potatoes, Sweet Corn, Onions, Mushrooms, Tomatoes (a fruit not a vegetable) and Carrots

They where also used to cook Pizzas, Fairy Cakes, and shop brought frozen Apple Strudel

Some of the results can be seen below.

Once you have practised and become proficient with the use of Ovens at camp it opens up a new and wonderful choice of menus more healthier then just frying or boiling all your food and a lot more fun.