Professional Outdoor Oven

In stock


Enjoy the convenience of cooking on an oven and stove top, anywhere with the new Professional Outdoor Oven. Your new favorite camp oven now has thermostatic oven control and a higher (5,000 BTU/hr) internal oven output. Brew coffee at the campsite or cook asparagus in the Alps. Wherever you go, your camp oven is both dependable and durable for all conditions. While Camp Ovens are nothing new for Camp Chef, we've upgraded this unit to include thermostatic temperature settings to offer you appliance-like control. Purchase this for the campsite, tailgate, emergency preparedness, or the hunting cabin.



  • Thermostatic controlled oven
  • Two 9,000 BTUs/Hr. brass range burners
  • 250 - 400° F oven power
  • Fully adjustable heat-control dials
  • Matchless ignition
  • Removable oven racks
  • Enamel stove top pot grates
  • Stainless steel construction
  • Insulated, efficient oven box
  • Folding lid provides a three-sided windscreen
  • Oven fits 9 in. x 13 in. pan
  • Convenient carry handles
  • Powered by a disposable 1 lb. propane bottle, bottle not included
  • Adaptable for a bulk tank with the bulk tank hose adapter, not included


  • Oven Heat Output: 5,000 BTUs/Hr.
  • Internal Oven Dimensions: 11 in. L x 16 in. W x 9 in. H
  • Maximum Oven Heat: 400° F
  • Range Burners: two 9,000 BTUs/Hr.
  • Total Output: 23,000 BTUs/Hr.
  • Main Body Dimensions: 12.5 in. L x 21 in. W x 20 in. H
  • Dimensions with handles: 15 in. L x 25 in. W x 20 in. H
  • Overall Weight: 32 lbs.
  • Warranty: one year


 COVENT Instruction Manual


Professional Outdoor Oven is rated 3.0 out of 5 by 1.
Rated 3 out of 5 by from Initial Evaluation I was very exited when my Covent Oven arrived. I was a little surprised by how heavy it is. It took both my wife and I to move the oven into the back yard for testing. On unpacking the oven, I noticed two places 1/4 in diameter, right under the top cover at the front of the oven where the black paint had been rubbed off. The side handles are very usefull but it took me awhile to make the handles fit onto the oven. I needed a pliers to bent the attache points on the oven to fit into the grooves on the handles. I then set up all the LP connections and tested all burner elements. They all lit nicely. I then prepared two small cakes for the oven in order to test the big oven feature, automatic temperature control. I used an oven temperature device/indicator to monitor the oven temperature. Camp Chef's statement in the instruction booklet is very funny "Some recipes may need to be adjusted for the temperature characteristics of this oven. With a little practice just about anything can be cooked in this oven". I set the temperature knob at 350F. The oven went to 425F and stayed there for five minutes. So I adjusted the temperature knob to 275F hoping that the oven would settle down to 350F. It didn't. It kept getting lower until it shut off, twice. So I again restared it and set it for 250F. It then went to 375F. I gave up and just watched it stay at 375F. It worked, the cakes came out OK. But you have to watch it every couple of minutes to see what it's doing and of course you need an oven thermometer. Not bad for the only game in town. American engineers should be able to do better than this. Of course Camp Chef needs to spent the money on good engineers if they want a good product. Also do the testing of the product before it's released to the public.
Date published: 2019-05-22
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