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Camp Chef Outdoor Camp Oven
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- Range/oven features two 7,500 BTU matchless igniter range burners.Oven power: 3,000 BTU (Up to 400° F)
- Matchless igniter 3,000 BTU internal oven; comes with two oven racks
- Maximum oven temperature: 400 degrees with built in thermometer
- Cooks for up to 5 hours on high heat with one 1-pound can of propane
- Full Dimensions- 12.5 L x 21 W x 18 H inches. Internal Oven Dimensions- 11 L x 16 W x 9 H inches. Oven fits 9 x 13 inches pan inside. weight: 35 pounds
- Great addition to your emergency preparedness kit
- Powered with a disposable 1-pound propane can or adapt for a bulk tank (adapter sold separately)
- 1-year limited warranty
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From the manufacturer
Don''t let its compact size fool you. Perfect for muffins, cookies, casseroles, and Dutch oven dishes
Take this all-in-one stove on your next trip
The camp oven is so efficient and well insulated that it allows you to bake more with less fuel. This insulation allows the oven to heat up much faster and retain the heat. In order for it to be held to camping regulations, it had to have a manual temperature control instead of an automatic temperature control, like your home oven. For best results do not pre-heat the oven like you would in your home oven. Simply light the oven, then put the food in, and monitor the temperature. If the temp rises to high, simply crack the door to release some of the heat.
- Inside oven dimensions: 11 inch L x 16 inch W x 9 inch H
- Top oven heat 400ºF
- Range dimensions: 17 x 9.5 inches
- Full dimensions: 12.5 inch L x 21 inch W x 18 inch H
- Weight: 32 lbs.
Camp Chef: The Way to Cook Outdoors
Outdoor Oven with 2 Burner Camping Stove
Food is one of the great things about camping. When you’re camping with the Outdoor Camp Oven you can prepare delicious homemade meals without leaving the campsite. This oven unlocks all the cooking capabilities of a home oven and range. Designed to be both portable and versatile, the Outdoor Camp Oven will provide you with the heat necessary to cook anything from a breakfast skillet to your favorite baked breads and cookies. The oven can reach temperatures up to 400° F and will easily fit a 9 x 13 pan so you can carry out all of your baking needs. Fueled by a 1 pound propane bottle, this oven will hold a temperature of up 350° F for up to 7 hours making it great for emergency preparedness.
- Two 7,500 BTU brass range burners
- Oven power: 3,000 BTU (up to 400ºF)
- Fully adjustable heat-control dials
- Matchless ignition
- Built-in oven heat gauge
- Removable oven racks
- Nonstick enamel cooking surface
- Stainless steel construction
- Insulated, efficient oven box
- Folding lid provides a three-sided windscreen
- Oven fits 9 x 13 inch pan inside
- Convenient carry handles
- Powered with 1lb propane can or adapt for bulk tank
Chocolate chip cookies fresh out of the oven on a camping trip' Yes, you can! The Camp Chef Outdoor Camp Oven is a fully portable oven and range combo you can take to the state park, the lake, or anywhere else you set up camp. Two 7,500 BTU propane burners on the rangetop take care of dinner, while the 3,000 BTU/hr oven heats all the way up to 400 degrees to bake casseroles, cookies, muffins, and other delicacies.
Color: Black/Silver | Size: 31" H x 24" W x 18" L
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Last year, I bought a second Camp Chef oven (I ended up cooking for more people at my cabin and needed the extra oven room). There are differences between the new and old. The new oven heats up faster and runs hotter than the older oven ever did. However, the new one might cook faster, but it's also harder to regulate the heat. The old oven took longer to come up to heat, but stayed relatively constant at temperature. I could put a dish in and walk away. The new one? I have to watch it like a hawk, turning it up, down, up, down, careful...
The top burners on the new oven also put out more heat than the old oven ever did. Water boils quickly. It lights instantly on the piezos -- no clicking over and over. (On my old oven, the piezos wore out in about a year of regular use, and I had to go to a lighter.)
Everything else remains the same. Nice design, useful, reliable, works in any weather I can stand to camp in (high heat to light snow). Really a perfect appliance for any camp chef.
First, I'm not an occasional camp baker, making quick bread twice a year at a campsite. I've used this oven for years in all weathers -- summer heat to winter sleet, at my cabin in the mountains. It is my only oven, so it has to do for everything. And I have made everything -- from casseroles to breakfast skillets, boston baked beans to huckleberry muffins (from berries by the cabin), and crab stuffed mushrooms to apple crostata (yes, with a proper crust). I have not encountered a better camp oven -- but there are still caveats to using this one.
This review is a combination of review, caveats, and tips on how to use the oven. You might think the caveats / tips are negatives, but they're really not. They're going to be the same regardless of the propane oven you use.
Lighting. The piezos wear out quickly, so best to put a long-handled lighter in your kit.
Baking pans: Small only. Yes, technically, the oven can fit a 9x13 -- but there's no room around the pan if you put something that big in the oven. If the pan is too big, only the edges cook, and the centers are raw even after extended baking time. The oven is most effective (even cooking) and most efficient (less time baking) when you use SMALL pans. 6-muffin pans. 8x5.5 rectangular pans or those smaller glass casseroles. Thin-rimmed 9-inch pie pans. Bottom line: Small pans allow the heat to circulate, so cooking is more even. This also helps in timing a meal (it's hard to time a meal when you realize you need another 40 minutes to an hour for whatever's in the oven). Note that the height of the baking pans doesn't seem to be the issue; it seems to be circumference -- the amount of air flow around the pan. I've found quite a few smaller diameter casseroles to use, and even though some are 5 inches deep, they work great.
Wind protection: Not good. The wind screen around the top burners is protection from only the lightest breeze. The oven flame is also vulnerable. Like any open flame appliance, this one will go out with a typical afternoon wind. If there's any wind at all, you need to check the oven often, and make sure you can see that blue flame through the holes in the base plate. If it's blown out, you've got a propane cloud accumulating at the oven, just waiting to go off. And, your cooking time will be... well, extended is the kind way of saying it.
2 Burners, 1 Oven: On the older oven, using the top 2 burners meant the oven temp dropped. On the newer oven, I can boil water quickly on the burners, and still keep the oven temperature high. Personally, I still prefer to use my standard camp stove next to the oven. It's more convenient, and gives me additional hot water for washing up afterwards.
Height of the burners: Awkward, if you're an average-height person. On a standard table, the 2 burners (over the oven) are about shoulder height. So it's easy to see into the oven to watch the bakies and make sure they're baking, browning, bubbling, etc. But, it's hard to see into the pans up on the burners -- and hard to saute properly. I can't ever see inside a taller pot if I'm making soups, stews, or curries. Still, I find it very convenient to have 2 extra burners when I'm not using the oven. Warm a little water to ready it for after-dinner dishes; steam some veggies for supper...
Temperature: Very good. I use a small oven gauge to watch temperature. (The kind of gauge that hangs from the rack.) As long as you don't open the door while baking, you can easily maintain 400F or higher for baking. Typically, I'm not trying to do low, slow baking in the mountains -- I've only got so many 20# tanks of propane. However, once you've got a feel for oven temp by season, you can set the oven to maintain temperature in a range of about 200F to 500F. I do mean keep season in mind. Baking when it's 30F outside vs. 85F, or when the wind is up -- big difference in efficiency. So take the season (outside temperature) into account when figuring out how long to bake anything.
Efficiency, Propane Use: Good enough. I started off using the 1# bottles, back in the Dark Ages when they weren't so expensive. Now I just use 20# tanks. I can't really say how long a 20# tank lasts, because I am cooking full meals. Meaning, I am making sauces and breads and roasted vegetables and desserts, not just a fast pan-fried steak or breakfast eggs. What I can say is that a single 20# tank lasts about a week on the oven, with me cooking 2 to 3 meals a day. Basically, you can do a lot with this oven on 20# propane.
Carrying, convenience: Good. Like I said, I've used the oven for years. The indented handles are fine for a short carry (from storage shed to cabin patio.) The bottom edges are sharp -- and I do mean, they will cut your fingers, so be careful lifting from the bottom. I put a standard regulator on the oven so I could use the 20# tanks. Much more efficient. And frankly, if you're going to haul around an oven this bulky and weighty, you might as well haul the 20# tank around too, for the savings in $ over the 1# bottles.
One last point: Mice. Yes, mice. There are enough air-circulation holes in the oven that mice can get in there. So if you leave the oven out at night, with all those lovely food smells baked in there, and then go to put it away the next day (or put it in your car), check first. Give it a little shake to make sure any night mice have left the building before you carry them back home for a visit.
I have used this oven for daily use 3 to 5 months out of every year -- to do standard cooking for 3 meals a day, even in extreme weather -- and it's still going strong. And that should convince you of one thing for sure: That's a darn good recommendation.
This oven/cooktop was the bomb. I made 3 pies (two peach, one blueberry), using the Pillsbury refrigerator crust, puff pastry (topped with Newfoundland snow crab), two batches of biscuits, baked haddock, countless pots of pour over coffee, one successful latte two unsuccessful lattes, a giant pot of steamers, reheated clam chowder, melted 3 sticks of butter, popcorn in a big pot, cookies, you get the idea
we went through 4-5 pounds of propane.
easy lighting for the oven and the burners
even temperature, i turned things in the oven a few times
pretty good temperature control; one person suggested checking every 15 minutes I agree
easy to clean
nice baffle for the burners
good height to go on the camping kitchen
sturdy with a good carrying case (bought separately)
it uses 1 lb canisters
the less good:
large burner surface, I had to get a grate to use my camping espresso/latte
with high winds and low temps the oven struggles to keep up, i plan to make a blanket for it
it takes up space during packing, we RV camp so we have it
the burners are only 7500 BTU, we struggled with a big pot of steamers (it was chilly out). a large square pan to use both burners would help
overall, if you're on the fence- just get it. you won't be sorry
Remember to check under the lift-up spill guard oven bottom before using. Our instruction manual slid under there during shipping and [cough-cough] someone turned it on and burned it slightly upon first use. It probably says not to do that in the instruction manual, but it wasn't visible at the time. We were unable to find the booklet until we noticed the smell and smoke from it burning. Camp Chef sent us a new manual.
Bought this little oven assuming it’d do a few things for us until we got a bigger one
That was five years ago
It does everything
Yes, we use it inside
No, we’re not idiots (we apply thought and careful consideration when dealing with propane)
Anyhoot, this is one of the top ten items for our off grid needs