Product Details
- Size: One Size
- Color: Black
- Brand: Camp Chef
- Model: COJR
- Released on: 2012-05-22
Features
- Very efficient Camp Oven uses very little propane, 3000 btu max runs approx 7 hours on high for a disposable propane bottle.
- Great for emergency preparedness and loss of power situations.
- Overall Dimension: 13" L x 21" W x 11" H Inside Oven Dimensions: 10" L x 16" W x 10" H
- Fuel: 1 lb. disposable propane cylinder, can be adapted to a standard propane tank (HRDSP)
- Heat max 400 Degrees, so this oven will work for most of your cooking needs.
- Very efficient Camp Oven uses very little propane, 3000 btu max runs approx 7 hours on high for a disposable propane bottle.
- Great for emergency preparedness and loss of power situations.
- Overall Dimension: 13" L x 21" W x 11" H Inside Oven Dimensions: 10" L x 16" W x 10" H
- Fuel: 1 lb. disposable propane cylinder, can be adapted to a standard propane tank (HRDSP)
- Heat max 400 Degrees, so this oven will work for most of your cooking needs.
Product Description
The Portable Outdoor Oven is a kitchen-style oven that is easy to bake with and fun to use in the outdoors. With the capacity to cook with a 9 x 13 pan, you can enjoy so many more of your favorite recipes when away from home. A removable baking rack, glass window, and a built-in temperature gauge help you bake to perfection. An insulated oven box efficiently conserves fuel and helps maintain internal oven temperatures. Powered by a 1 lb. propane bottle or it can be adapted for use with a standard propane tank using a Camp Chef Bulk Propane Adapter (HRDSP). The Portable Outdoor Oven allows you to prepare your homemade dishes fresh, where ever your adventures take you.
Customer Reviews
Most helpful customer reviews
22 of 22 people found the following review helpful.
By Leslie R Rice
I always enjoy reading Amazon reviews when purchasing products but this oven is so new there was nothing out there for opinions. I went ahead and ordered it anyway so I hope this review helps others like me who were wondering about it.As a FYI, Coleman made a similar looking oven several years ago but from what I can tell the door hinges were really bad and now it is no longer available. I contacted Camp Chef before buying this oven to make sure the oven was not just the same oven with their branding. The rep from the company said they do their own designs from scratch. I also asked how long the oven would heat with one 2 pound propane tank and he said 7.5 hours on high.I want to say the manual seems somewhat generic but does fill your head with all types of normal propane safety warning information and does cover some basic things about the oven. The regulator that screws on to the bottle and then the oven is very well made and sturdy. I like the way the door latches and the hinges feel very sturdy. The burner assembly is easy to get to and looks very sturdy. Fired it up just to heat today and it reached 500 deg in about 20 min on high heat. I wanted to bake off the machining oils and stuff on the metal etc... It had an odd smell for some time as that stuff eventually went away.I plan to try and bake with it sometime soon and that is why I am not giving it a 5 yet. But from what I can tell so far, it is one very nice and well made oven. I have no regrets whatsoever and look forward to using it more.
13 of 13 people found the following review helpful.
By Alan Petrillo
This is a very nice little oven, but I have a couple of issues with it, so I can't give it the full 5 stars.First, I couldn't get the pushbutton igniter to work. The button works fine, and I can see the electrode spark, but for some reason I can't get it to ignite the gas. This isn't a big deal, however, because the holes in the burner shroud are placed just right for the use of a grill lighter.The second issue is with the description of the oven chamber size. While the description is basically accurate, it fails to tell the buyer that 3" of that chamber is unusable because it's taken up by the burner assembly.Other than those two fairly minor issues, this is a very nice little oven. With the regulator turned up to high it will hold over 500F. Turned down to low it holds a rock solid 350F. Another good product from Camp Chef.If Camp Chef were to offer a larger size oven of a similar design, say large enough to bake a full size loaf of bread, then I'd probably buy one.
11 of 11 people found the following review helpful.
By SWoods
We have been watching the camp ovens for years and finally felt that this oven was what we wanted.The bar that holds the flame (yes, I am not very technical) is located on the bottom in the center, going from side to side, with a metal housing surrounding it. My husband says the housing disperses the heat better. It also keeps the flame away from you as you put things in the oven. It has 3 levels for the rack but the lowest is so close I was afraid that the food would burn. We bought an attachment to run it off a propane tank. We placed it on an aluminum camp table but felt the table may not be stable with kids around. It did not heat up the table. We bought a Camp Chef Dutch oven table. It puts the oven up higher and has panels that resist the wind on 3 sides. We looked at the two different sizes and ended up buying the larger one with the 16"X 38" working surface. The oven fits great. Very sturdy and no chance of burning the surface underneath and there is room on the side to place cooling pans and utensils. There is also a bar on each side for hanging utensils or hot pads and we can use the table for our Dutch ovens. There are no handles on the oven's sides to carry it but it is very light. The oven door handle has been cool every time I use it. You can buy a bag to carry it.Our first experiment was okay. Without going into detail of what I did here are my suggestions. Use a heavy pan like the professional cookie sheets or cast iron. You can buy ¼ heavy cookie sheets on Amazon for a decent price or try your local "Kitchen supply" store. This is the perfect size. I could not find them anywhere else that were heavy in this size. The non-stick pans cook unevenly and burn the food very easily, even when I put the rack on the top level. A 9" X 13" pan fits. Again use a heavy pan. They disperse the heat better so there are fewer hot spots. Remember that you have to have the cast iron heated before it will cook so cooking my take longer because it is so thick. I am not saying to preheat the pan, just that it doesn't start cooking until it is heated through and through. Like a Dutch oven. Buy a decent oven thermometer and rest it inside near the door on the bottom. The housing over the burner makes the thermometer rest at an angle and thus it is easy for you to see it through the window. It gives a good reading. The thermometer outside is okay but doesn't quickly change as the inside one does and is not as accurate. Putting one inside was a great help to me. Opening the door makes the temperature drop VERY quickly so be patient, things may cook a bit longer. We have found that it has a hard time staying at 350 (it stays around 365) depending on the wind and outside temps. The door can be propped open to adjust the temp. This door is not like the other Camp Chef oven/stove units. It has two metal bars that are attached on the top of the door and clamp inside the frame of the oven. It's like they "spring" over the frame. You can easily adjust how far you want to leave this open. We believe that this change in the door is a better, tighter solution to the door that the other ovens seem to have a problem with. With the experimenting I have done I expect that a cast iron bread pan would be best for bread, it should keep the bread from burning on the bottom. I don't own one yet. This is also suggested in the instructions.I bought a frozen lasgna from Costco and placed it in the oven to see what it could do. It was to cook at 375 for 2 hours. I checked the temp every 15 minutes and noticed that it had a harder time at first maintaining the temp. I believe the cold lasgna cooled the oven down. I kept on checking it for the first hour and upping the heat gradually. The second hour it seemed to be fine. In my oven these never cook through the center so I used a steak thermometer in the center to see if it was done. The instructions read "cook to 160 degrees." It actually took 30 minutes longer but the center was done. Better than my oven. So just expect to keep an eye on it. You can't actually turn it on and walk away until you have taken time to know how to use this oven. It is a nice addition to camping.We took this camping with the grandkids and when they got bored we made cookies. This was a hit. I am looking forward to our next trip. I am freezing a casserole and will throw it in the oven when we get there. After a long ride it is nice to "Set up" then enjoy everyone's company instead of working on a meal while my husband gets to visit.I gave it 4 stars because of the thermometer not being totally accurate and the fact that the outside top is hot. I am always afraid of kids burning themselves.
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