Mark's Spits & Pits

19/10/2025

Another Happy customer using there Firepit after 10 Years - Good to see it last this long.

23/08/2025

Another happy customer using their Spit today for a Birthday party - “ Happy Birthday to you and enjoy your dinner “

08/07/2025

Happy Customer using their Fire pit on Footy night

14/06/2025

Sweet Mango Camp Curry

Ingredients (for two meals)
500g Chicken thighs
100 ml Korma curry paste
250 ml coconut cream
1 red capsicum (remove core and seeds, then slice)
1 clove of garlic (crushed)
1 thumb sized piece of ginger (shredded)
1 chicken stock cube (add to 1/2 cup boiling water)
1/2 brown onion (sliced)
1 mango
4-5 tablespoons Olive Oil
Coriander and chopped chilli (to serve)

Method
Cut the mango in half, remove the seed and scoop out the mango fruit and place in a cup.
Slice chicken thighs into small pieces and add a couple of tablespoons of oil. Add the rest of the oil to a hot camp oven and throw in the chicken - stirring until lightly browned.
Add the onions, ginger and Garlic and stir for one minute.
Add the chicken stock, coconut cream and curry paste and stir for one minute.
Add the capsicum and mango and stir into the mix.
Put lid on oven and allow to simmer (not boil furiously) for 10 minutes.
Serve with coriander and chilli on a bed of boiled rice. Goes well with a nice white wine.

17/05/2025

Camp oven "Fire Pit" is Made to last,
• The "Fire Pit “can offer the Caravaner or Camper multiple cooking and heating options. Constructed from a 9 kg gas bottle and adapted for versatility of use. The gas bottle exterior is cleaned of all paint and/or powder coatings finishes. Two coats of Pot Belly Black are painted on after the "Fire Pit “has finished being constructed. The door can accept long limbs of wood up to 100mm in diameter and 250mm long.
• It’s constructed with large holes around the "Fire Pit “for ventilation for the fire. Steel bars (supplied) slide in and across the diameter of the "Fire Pit" allowing a 9 Qtrs. camp oven to fit neatly inside the rim of the “Fire Pit”. You can turn your camp oven lid upside down and use the top as a frying pan. Remove the bars and place a BBQ or Grill plate on top (you supply) and wham you have a BBQ.
• It's perfect for cooking Casseroles, Steaks or that breakfast in the morning.
• It's ideal for those nights to sit around and cooking marshmallows for the kids and watching things burn while having a few drinks.
• The unit is approx. 310 mm round and 430 mm high and about 10 kgs in weight so it's great to fit in your car, caravan or camp trailer for easy transportation.
• You can use wood or heat beads. Works best with hard woods rather than soft woods. A safe contained fireplace. "The Fire Pit "have been used in National Parks , Camping grounds, Caravan Parks, Beaches and where open fires are banned. (Permission to be sought and granted)
Great value for only $100- ( Camp oven NOT included , Demo ONLY )
Pick up at Fernvale Qld Or we can post them though Australia post at your expense

09/05/2025

Happy customer using their Firepit

02/05/2025

Camp oven fruit cake.

Ingredients
Serves: 30
1kg dried mixed fruit
700mls chocolate milk
cooking oil spray
2 cups (300g) self-raising flour

Directions
Soak the mixed fruit in the chocolate milk overnight in the fridge.
Preheat the camp oven to approx. 150 degrees C. Grease a 25cm square cake tin and line the base and sides with baking paper, with the paper coming over the sides by about 5cm. Spray the paper with some cooking spray.
Sift the flour into the soaked fruit one cup at a time and mix in well after each addition. Pour the mixture into the prepared tin.
Bake for 1½-2 hours. After 1½ hours insert a skewer or cake tester into the centre of the cake and if it comes out clean your cake is ready.
Cool the cake in the tin for 30 minutes then turn onto a wire rack to fully cool.
Whilst this recipe calls for Chocolate milk, you can substitute with Iced Coffee, Orange Juice, Apple Juice, Black Tea for example. Many have also said they have substituted with Pineapple Juice or crushed Pineapple.
NB: You may need extra flour if using tea or the juices to make it moister.


30/04/2025



Basic Camp Fire Damper

Ingredients:
3 1/2 cups self-raising flour
1/2 cup powdered milk
1 teaspoon salt
1 1/2 cups water
(alternative – use 1/2 cup of fresh or long life milk and only 1 cup of water adjusting as needed)
Preparation
Add dry ingredients: flour, salt and milk powder into a bowl.
Add water gradually stirring as you go.
Now the fun part! Add a bit of flour to your hands, get those fingers working and ensure everything is mixed together.
Once your dough is forming, place the mixture on a well-floured surface and knead lightly.
Shape the mixture into a round and allow to stand for 5-10 minutes.
Cooking
Grease & Dust your camp oven with flour and place your Damper inside OR place your damper on some greased foil inside your camp oven
Place the lid on firmly and place camp oven on the hot coals
Cover the lid with coals also and allow to cook for around half an hour
NOTE: The damper will sound hollow when you tap it once it’s cooked.

30/04/2025

Camp Oven Apple Pie.
By fresh off the Grid.
Ingredients
Crust
1 cup AP flour
1 tablespoon granulated sugar
½ teaspoon salt
1 stick cold butter, (1/2 cup)
5 tablespoons ice cold water
Filling
4 apples
½ cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons cornstarch
1 egg
Instructions
At Home: Make the Crust
Mix the flour, sugar, and salt together in a medium bowl. Cut the cold butter into cubes and add to the dry ingredients. Using your fingers or a pastry cutter, smear the butter into the dry ingredients until a crumbly dough forms. Incorporate the ice water into the dough, 1 tablespoon at a time, mixing with your hand, until it comes together into a moist-but-not-sticky ball.
Transfer the dough to a floured work surface and flatten the dough into a 6” disc. Cut the disc into four pieces. Stack the pieces on top of each other and then press down to combine them back into a single ball again. Repeat this process 2-3 times.
Form into a final disc, then tightly wrap or place it into an airtight container and place in the fridge. When packing for your camping trip, this dough should go directly from your refrigerator into your pre-chilled cooler.
At Camp: Assemble the Pie
Start your charcoals in a chimney starter.
Make the filling: peel, core, and slice apples into ⅛” - ¼” slices. Place the slices into a large mixing bowl or pot. Add in the sugar, cinnamon, and cornstarch and mix so the apples are evenly coated. Set aside. Prep the Dutch oven: Using parchment paper, create two “straps” and set them in the bottom of a 10" (4qt) Dutch oven in an “X”. Line the oven with a circle of parchment paper set over the straps.
Roll Out the Crust: Lightly flour a large cutting board and retrieve the dough from the cooler/refrigerator. Cut ⅔ of the disc and return the extra ⅓ to the refrigerator. Form the dough into a disc in your hands, allowing it to warm up ever so slightly.
Place the disc on the cutting board and using a rolling pin, hydroflask, or wine bottle whack the disc a few times, rotate a quarter turn and whack a few times again. Do a full rotation like this until the disc is compressed, circular, and expanded slightly. Then start rolling the dough, applying the most pressure in the center and let up as your roll towards the edges. After each roll rotate the dough a little bit, so you’re evenly spreading it.
Once the dough is about 2” larger than the bottom of your dutch oven (or roughly the size of parchment paper you cut out), place your rolling pin at one end, hold the edge to the pin, and slowly roll up your dough (so it is wrapped around the pin). Then unroll it into the Dutch oven.
Assemble the Pie: Using a slotted spoon or pair of tongs, transfer the apple slices into the Dutch oven, making sure they are in as even of a layer as possible. Retrieve the remaining ⅓ portion of dough from the refrigerator/cooler. Roll it out the same as before into a ~10” circle. This will be the top of the crust. You can use the Dutch oven lid as reference. Then, roll this dough up on the rolling pin and unroll it onto the top of the pie.
Pinch the top dough and bottom dough together to form a seal. You can wet your hands a little if the dough isn’t sticking. You want a good seal all the way around so to avoid a blow out and achieve a flaky crust.
In a small bowl, bear an egg until completely mixed. Brush the egg over the top of the pie. Use a knife to cut 4 slices in to your dough to allow steam to escape.
Cook the Pie: Dump a layer of coals on the ground and place your Dutch Oven on top of it. Place two flat metal skewers across the top of the Dutch Oven and then place your Dutch Oven lid on top. Place the remaining coals on the Dutch Oven lid, favoring the outside rim over the center.
Immediately start a new batch of coals. Monitor the coal temperature periodically by hovering your hand over them. If you want to be able to hold your hand there for a 2-3 seconds but not more. Rotate the oven over the bottom coals and rotate the lid that contain the top coals to even out any unintentional hot spots. If you feel the heat start to drop on either the top or bottom, replenish with new coals. Cook for about an hour, until the top of the pie looks golden brown, then remove the Dutch Oven from the heat.
Allow the pie to cool to “room” temperature before serving. Using the parchment straps, lift the pie out of the oven. Once cooled, cut into 6-8 slices and serve.



25/04/2025

01/10/2024

BBQ Coal Cone
The Cone is placed on the charcoal grill in your Weber BBQ acts like an air fryer. This will change your approach to BBQ and will give you another style of cooking in your Weber.

Made from 2 mm mild steel

Pick up Fernvale Qld
Can post at buyer’s expense