Try, fill rolled pork with tin peaches, and garlic. Throw some in the bottom. When cooked, take roast out and add red wine and reduce. There's your gravy.

Great trick venting the lid & I'm amazed at how little heat you use on all your cooking compared to what I use loving your channel

Ron, thankyou so much for this info. 1st time using this method, you've posted here. The crackle done to perfection. Cheers mate.

love the hints, thanks King👌

Good on ya wilso !! Will try that venting method , thanks 🙏

Just amazing to watch your skill play out, as a Guy who loves to eat HAHAHAHAHA, I Love how versatile those ovens are in your hands and things I never knew or understood about how the oven works but now know because of your videos that I can go and have some serious fun in the future playing with some of my ovens. Thanks so much for opening my eyes to the possibilities and adventures our Family can now have. Cheers Garry

Nice upload Cheers Red

love your work; intrigued to know where you're doing this; cheers

Your the best big fella 👌👌👌

It actually turns out your crackling not bad the side was a bit rubbery but all and all pretty good !! And I do a mean roast pork crackling in my home oven it always turns out moist inside and golden all over with perfect crackling 😁

Thanks for the tips King, great advice. Love your vids from Fremantle Western Australia 👌

I'm assuming outside of Bourke, NSW?

Have you tried venting the lid for crispy crackling.

do you ever use atrIvet in the bottom of a camp oven?

There's no flies on you?