I had my first attempt this past weekend at cooking with a dutch oven. The results were excellent but the process was extremely long. One of the issues we had was getting the coals hot enough.
Granted it was wet and cold, but what do the Dutch oven cooking experts do to get nice hot coals? We initially setup in the firepit. We used Kingsford charcoal. After an hour, we abandoned the fire pit and setup next to the pit. With a better airflow then the coals got hotter. Is using a firepit a bad idea?
I generally have a fire in the firepit. :)
I usually cook the coals/DO on part of the concrete pad, if there is one. I have also just cooked it directly on the ground. You are right: Better air circulation will make them hotter, but the coals will burn down a little faster too. If you need to cook something longer than 1-1.5 hours, you might want to start some coals a few minutes before you need them.
Larry
I seldom recommend a fire pit for the reason mentioned above. While I use a table or my Volcano for our Dutch ovens, I also have an old pizza sheet I use. If I don't have a concrete base I raise it up off the ground so I don't burn the ground. It's important to keep the air circulating under the pot. One more thing that no one's mentioned is that as soon as the coals are mostly covered with ash, they're ready to use. When they're 1/2 or more covered, I start using them.
Happy cooking.
Moose
One other thing to keep in mind is that avoid the Kingsford Matchlight coals. They may be easier to light, but they burn too quickly. You'll get more consistent results with the regular Kingsford charcoal.
thanks for the help.
I like the pizza sheet idea. I will give that one a try next time.
I use a char-Broil charcoal starter to get the charcoal going. Then I use the metal grill at the camp site if the ground is wet or in the firering if dry.
I'm no cook and this might be a stupid question but.....what if you put the pot over an open fire in the pit.
In SoCal, most of the CG have steel fire rings with a grate that covers about 1/2 of the top. I often put a grille on top of the grate and burn :p our steaks on it.
I was just thinking that you might be able to put the pot on that grate and just keep feeding the fire :confused: . Does that make sense? :D
Quote from: waveryI'm no cook and this might be a stupid question but.....what if you put the pot over an open fire in the pit.
In SoCal, most of the CG have steel fire rings with a grate that covers about 1/2 of the top. I often put a grille on top of the grate and burn :p our steaks on it.
I was just thinking that you might be able to put the pot on that grate and just keep feeding the fire :confused: . Does that make sense? :D
It would be more difficult to regulate the temp in the oven. Usually we place charcoal briquettes on the top of the oven as well as underneath. The percentage of the distribution of coals above and beneath determines the type of cooking you will do. Dutch ovens are multifunctional. You can cook just about any recipe in the oven that you would use at home. I like using ours as a slow cooker best.
Some DO cooks use briquettes, propane can be used (although I haven't), coals from a fire work (but don't last as long as briquettes. In colonial times, dutch ovens were used in the kitchen fireplace over a fire as you suggest. I suppose it could be done, but I'll stick to my briquettes.
FYI, I do use my Dutch oven on our propane stove for my beef stew and a couple of other items that don't need top heat. Sure is easy that way.
Moose
Quote from: oldmooseFYI, I do use my Dutch oven on our propane stove for my beef stew and a couple of other items that don't need top heat. Sure is easy that way.
Moose
I know it can be done successfully, and have seen propane stove rigs in catalogues to help do it. I always wondered how you would use propane if you needed top heat. I've just never done it myself, always used briquettes. No, wait, I did pop it in the oven in the kitchen once during the winter when it was so cold outside even the briquettes were shivering. I've made our best chicken wings recipe in a DO, some great baked beans also.
I reccomend a coffee can....
You can buy charcoal chimney's and they work too, but for me an old metal coffee can, take a can opener and punch the little triangluar holes around the bottom, then put a slightly bunched newspaper in the bottom, place the coals on top and light...They heat up super quick and no mess...
I have two firebricks that I use as a base for my briquette fire. The two firebricks, set side-by-side, make a perfect square base. I set up the briquettes into a traditional pyramid for lighting, then when they are ready I disassemble the pyramid and set the coals top-and-bottom as needed for the oven. With the firebrick base I can cook anywhere and not have to worry about my fire ruining the grass or burning whatever else might be there.
-Speak
Here's a chart I found oon the net that might help determine temps, It'll get you close to the temps you'll need.
TEMPERATURE CHART
CHARCOAL BRIQUETTES
Temp. 10