I know I have seen something on here about how many coals to use on the top and bottom of the DO w/legs to get the correct temp but I'll be darned if I can find it again. Please help if you can.
IIRC, the rule of thumb to maintain 350 degrees is take the diameter of the DO you're using and subtract 2 coals from the bottom and add them to the top. In other words, if you're using a 12" DO, to cook at 350 degrees, use 10 coals on the bottom and 14 on the top.
I think I've got that right. Moose is camping this weekend, so he's not here to check my math. If I've got it backwards, someone please correct me. :)
Just one other caution--every 15 minutes, be sure to turn the bottom of the DO a quarter turn in one direction and the lid a quarter turn in the opposite directions to avoid hot spots and burnt food.
Here's a few sites that'll give you more than you want to know about DO's and recipes for them.
http://www.idos.org/ (//%22http://www.idos.org/%22)
http://www.ceedubs.com/ (//%22http://www.ceedubs.com/%22)
http://papadutch.home.comcast.net/index.htm (//%22http://papadutch.home.comcast.net/index.htm%22)
http://www.recipezaar.com/r/q=dutch+oven (//%22http://www.recipezaar.com/r/q=dutch+oven%22)
http://www.lodgemfg.com/ (//%22http://www.lodgemfg.com/%22)
mike4947 pretty well has it spelled out. I have the charcoal chart in MS Word if you want it. Enjoy your DO.
Moose
Quote from: oldmoosemike4947 pretty well has it spelled out. I have the charcoal chart in MS Word if you want it. Enjoy your DO.
Moose
Hi Moose - I'm going to buy a DO this week - can I get the Charcoal chart you mention?
BTW I am going to buy the CampChef Lewis and Clark commemorative set that Costco is offering.... It is a 6 qt DO with a 10in Skillet and a 12in Square Griddle all pre seasoned.
When you buy the products made in China that are sold at Sam's, Costco, etc., be sure the lid fits snug. I was at Sportmart yesterday and saw the Texsport brand. The lids did not fit well.
Sorry for the delay in getting back to you as we've been camping and now I'm traveling for work.
Send me an email and I'll forward it to you.
Moose
Quote from: oldmooseWhen you buy the products made in China that are sold at Sam's, Costco, etc., be sure the lid fits snug. I was at Sportmart yesterday and saw the Texsport brand. The lids did not fit well.
Sorry for the delay in getting back to you as we've been camping and now I'm traveling for work.
Send me an email and I'll forward it to you.
Moose
The email is on the way - I found a tight fighting lid after checking about 6 or 7 boxes - The set comes in a metal storage box and includes the 6qt DO, 10in skillet, 12in griddle and lifting tool - all pre-seasoned.
It cost less than $30.00 so I don't think I can go TOO wrong with it.
We bought the set that Costco had last year, Camp Chef. It's been a good set, can't complain. The price was the same but the contents were different. It had a griddle, 13" DO, 10" frying pan, Spoon rest size pan, lid lifter and a storage bag for the DO. It all came in a nice wooden box that we now use as a storage box for chips bread etc, things we don't want to get smashed.
Quote from: griffsmomIIRC, the rule of thumb to maintain 350 degrees is take the diameter of the DO you're using and subtract 2 coals from the bottom and add them to the top. In other words, if you're using a 12" DO, to cook at 350 degrees, use 10 coals on the bottom and 14 on the top.
I think I've got that right. Moose is camping this weekend, so he's not here to check my math. If I've got it backwards, someone please correct me. :)
Just one other caution--every 15 minutes, be sure to turn the bottom of the DO a quarter turn in one direction and the lid a quarter turn in the opposite directions to avoid hot spots and burnt food.
Lori,
Thank you for simplifying this for me...I thought each recipe had a different formula but this makes perfect sense.
Quote from: Chez WayLori,
Thank you for simplifying this for me...I thought each recipe had a different formula but this makes perfect sense.
Actually since I made that post I've decided that I use twice the number of coals as is the diameter of the DO, plus one. In other words, if I'm cooking in a 12" DO, I figure the number of coals as 12 +12+1=25 coals.
I have also learned to resist the urge to look at something I'm baking until I can smell it. Otherwise, when you open the lid to peek, it lets out the heat and lengthens the time it takes to cook. For me, though, not peeking is so very, very hard!!!! :)
QUOTE=griffsmom]Actually since I made that post I've decided that I use twice the number of coals as is the diameter of the DO, plus one. In other words, if I'm cooking in a 12" DO, I figure the number of coals as 12 +12+1=25 coals.
I have also learned to resist the urge to look at something I'm baking until I can smell it. Otherwise, when you open the lid to peek, it lets out the heat and lengthens the time it takes to cook. For me, though, not peeking is so very, very hard!!!! :)[/QUOTE]
:eyecrazy: So the first formula was 24 and now you are saying 25...dare I ask where would you put that 25th coal (top or bottom?)
I scewed everything up because the charcoal I was using was bigger than normal...live and learn
moose,
Could I get the charcoal chart too? :D
Thanks a million.
I've found DO cooking to be wonderful. The briquette formula is usually a rough guide starting point. It needs to be adjusted somewhat due to outdoor weather conditions...temperature, wind speed, etc. Mistakes are minimized, though, because of the length of cooking times, as the number of briquettes can be adjusted as you go. Experience helps. I use a metal hog feeding pan to set the oven in, then set that on three or so bricks. I can cook on a picnic table or any other surface without danger (although I would avoid setting the rig on anything plastic). The hog pan acts as somewhat of a wind screen and is cheap. The best thing about DO cooking...DW thinks I'm doing something productive as I'm "working" the pot for an hour or 2!
Quote from: dthurkI use a metal hog feeding pan to set the oven in, then set that on three or so bricks. I can cook on a picnic table or any other surface without danger (although I would avoid setting the rig on anything plastic). The hog pan acts as somewhat of a wind screen and is cheap.
Well. Now there's an idea...repurposing things you already have as equipment for cooking with DOs inexpensively. Hmmmm...maybe we should give that a try....Naw, we like our DO toys too much. At this past January's Dutch oven gathering here in So Cal, out latest purchase was a wind screen for the DOs. We've spent literally hundreds (and probably more) of dollars on our DO equipment--you know, things that we can't
possibly live without. And it's all my brother Moose's fault. :p :D
Quote from: griffsmomWell. Now there's an idea...repurposing things you already have as equipment for cooking with DOs inexpensively. Hmmmm...maybe we should give that a try....Naw, we like our DO toys too much. At this past January's Dutch oven gathering here in So Cal, out latest purchase was a wind screen for the DOs. We've spent literally hundreds (and probably more) of dollars on our DO equipment--you know, things that we can't possibly live without. And it's all my brother Moose's fault. :p :D
Well now, we don't have any hogs, and never had a hog feeding pan until after we acquired a DO. I got the idea from one of the DO web pages. It took me a fair amount of time to find the hog feeding pan. Initially started looking for oil drip pans, but they're all plastic now, at least those that I found. Finally found the feed pan at a Central Tractor, and it only cost a few dollars. We haven't spent a whole lot of money on DO accessories, that gives us more money for food to go into them.
Here is a DO cooking temp chart i copied from this past issue of Pop-Up times. I hope this helps in some way........Ed
Temperature Control Using Briquettes
Here is a list of the average quantity of charcoal
briquettes oven cooking to maintain a 350* oven.
Size Number Charcoal Briquettes To Use
8" oven 11 on top, 5-6 on the bottem
10" oven 13 on top, and 7 on the bottem
12" oven 15 on top, and 9 on the bottem
14" oven 17 on top, and 11 on the bottem
16" oven 19 on top, and 13 on the bottem
Here's the formula: Use the size of your oven, for example a
12" oven, add 3 briquettes to the top (12" oven + 3 briquettes =
15 briquettes on top), and subtract 3 briquettes from the bottem
(12"oven - 3 briquettes = 9 briquettes on the bottem). This will
vary from food to food, wind conditions, and outside air
temperature, but its a good place to start. You'll eventually get a feel
for temperature requirements with a little practice.
I don't think I want to guess how much we've spent on castironitis. Thanks Sis for reminding me, although I guess it's my fault for stirring the pot and getting you interested in DO's.
Today Paula and I helped with a DO class in Northridge and did a mini-DOG with Roy Powell. I did a pizza in an upside down DO and did Jacqui's chicken and rice-a-roni. I ended up with an empty pot. We also got our pie irons out, we now have 6. I cooked cornbread, a new pie iron puff which needs refinement, but disappeared anyway, pizza and dessert using regular bread. The pie irons were a hit. I cooked them on our Roadtrip Grill, thanks Sis for showing us the toy.
Lots of fun and we got the recipe for a real yummy lemon cake.
We'll bring the pie irons next month.
See y'all later.
Moose
Quote from: oldmooseI don't think I want to guess how much we've spent on castironitis. Thanks Sis for reminding me, although I guess it's my fault for stirring the pot and getting you interested in DO's.
You know I'm just teasing, Bro. We owe a world of good eating to you and Paula. Before you introduced us to black pots, our camp cuisine mostly consisted of opening cans. When I think back on it now, all I can say is Blech!
QuoteI cooked them on our Roadtrip Grill, thanks Sis for showing us the toy.
One good turn deserves another. :) What's next on the list and what Wal-mart aisle are we meeting on this next trip? ;)
QuoteWe'll bring the pie irons next month.
We have four pie irons and will have them with us for Temecula. Maybe we can have a group pie-iron dinner on Friday night?
Moose, do you have this pie iron?
http://www.pieiron.com/aboutpanini.htm (//%22http://www.pieiron.com/aboutpanini.htm%22)
I smell a new purchase in the air....
Oh damn.
Anyone for waffles?
http://www.rei.com/product/12681011.htm?vcat=REI_SSHP_CAMPING_TOC (//%22http://www.rei.com/product/12681011.htm?vcat=REI_SSHP_CAMPING_TOC%22)
Moose
How about a different waffle iron.
http://www.rvingoutpost.com/specs.php?prodnum=1335&title=Cast%20Iron%20Waffle%20Iron (//%22http://www.rvingoutpost.com/specs.php?prodnum=1335&title=Cast%20Iron%20Waffle%20Iron%22)
That looks cool, but I think it might be more work than I would want camping. I have an electric waffle iron at home that I have used camping and it worked great. Since we almost always have hook ups when we camp, I'm more inclined to just bring my waffler from home.
Hmmm...now you've got me wanting to make waffles--and I just made them for Griff two weeks ago! Maybe I'll make waffles for the breakfast potluck at Temecula. :)
Quote from: griffsdadMoose, do you have this pie iron?
http://www.pieiron.com/aboutpanini.htm
ooooh that looks neat...
oh and it IS all mooses fault ;) :J but it makes for some good eatin' at the potlucks...YUM YUM...
Not going to buy either of them. We'll stick with what we have.
Moose
Quote from: oldmooseNot going to buy either of them. We'll stick with what we have.
Moose
Famous last words... ;)