How Convection Style Cooking Works

Convection style cooking relies on the unobstructed flow of hot air. The vent cone in the center of the oven allows the hot air from the burner to enter and flow around the inside of the roaster; cooking the food more quickly and evenly than traditional roasters. The center cone also allows the food to cook from the middle outward.

The deep dish lid gives plenty of head room for turkeys and roasts while doubling as a deep pot. Use lid to boil vegetables, deep fry wings or anything else you can imagine.

Another great benefit of the convection style design is HEALTHY COOKING. Because the roaster incorporates convection style cooking, it needs no oil or lard to perfectly roast and cook any meal. Your meals are healthy and low in oil when you use Camp Chef's Ultimate Roaster oven.

How do I use my Ultimate Roaster?

PREPARING THE BIRD
Make sure your bird is completely thawed.
Remove giblets and neck packet from inside the bird.
Make a heat hole by cutting under the neck and clearing away meat in the wish bone area.
Trim excess fat away from cavity openings and remove tail.
Injection marinading works best when done 24 hours prior to cooking.
Letting bird sit in the refrigerator for 24 hours allows the injection to work through the meat.
Cut the joint between the thigh and the top of the drum stick to help dark meat cook (as it takes longer than white meat).

USING THE ULTIMATE ROASTER
Set up your heat source so that it is level. Make sure your heat source can produce at least 30,000 BTU's
Light your heat source and make sure flame can be controlled.
Place Ultimate Roaster over unlit heat source.
Place bird over center cone of roaster.
Replace lid, light burner and place on medium heat (approx. 15000 BTU)

Note: The larger the bird the more minutes per pound it takes to cook the bird. The reason being, is that heat circulation space is taken up around the bird and the outside elements (wind, cold will rob heat more readily away from the bird) similar to what 3 inches of insulation in your home walls vs 6 inches does for heat efficiency.
More heat will have to be applied to the roaster if it is windy and/or cold or both. Use a meat thermometer to check the temperature of the meat. 170 in breasts and thighs will be sufficient. Most pop up thermometers pop at 180-190 degrees.

COOKING TIP: Let turkey stand for 15 minutes before removing and serving. To remove bird, put two forks in opposite sides of the breast meat and rotate bird on cone while lifting out.

SAFETY TIP: As always, use caution when handling hot cookware. Always use two hands when handling either the lid or base of the Ultimate Roasting Oven. Handle roaster by handles on sides of unit.

COOKING TIP: When smoking meat in the roasting oven use 1/2 Cup of wood chips. Heat roaster until chips smoke readily before adding food. Leave lid slightly cracked for first 15 minutes to allow smoke to circulate.

CLEANING TIP: When you remove the food from the roasting oven, while it is still warm, add a couple of cups of water and let it soak while you eat. Afterwards, use a plastic scraper or scouring pad to remove any drippings.

TRY THE ULTIMATE ROASTER INDOORS!
Bring the Ultimate Roasting Oven indoors and cook up tasty meals fast and easy in the oven or on the range. When cooking with the Ultimate Roaster indoors, be sure to add liquid to minimize smoke. Choose your favorite liquid - from beer to juice - to create great drippings for gravy.