dutch ovens

I just ordered a 9 qt lodge dutch oven. I ordered the style without feet so that it can be used to fry fish with my propane cooker but also want to be able to use it over coals. I have read to use rocks or a trivet under the pot in place of the legs when cooking outside on coals.

Any tips, tricks, pics of your setups?
I plan to make some jambalaya on out camping trip in a couple weeks.

How many coals do yall use on top and bottom?
School me.

THanks

You need the special lid with the raised edge to cook over coals if you want the Dutch oven effect.

After more research I have to agree with you Cast. I'm gonna return it and exchange it for an "outdoor" dutch oven with legs. Hopefully the legs will be positioned so I can still put it over my propane cooker.

Thanks^^

That's the pot I've got, I just use it on a gas burner if it goes camping. I'm not baking a cobbler or anything like that in it, but if you were very careful, you probably could. I want to say 8 or so years ago, one of my buddies brought the stuff to make one, and that's the pot we used.

Just stumbled onto this product. wow.

[video:youtube]https://www.youtube.com/watch?time_continue=180&v=ufUEpTsFatU[/video]

Be sure you get a hot lid grabbing tool with that.

The campmaid thing looks really cool, I checked it out on amazon.


Goodcall Cast, I'm gonna get a lid stand too.

Depending on size, you’ll need a nice bed of fresh coals to get the oven hot. After it’s hot, it’ll stay hot with much less coals. You’ll just spread a thin layer of coals to sit it on and a few more on the lid. You won’t need a trivet unless you want to make a pot roast and even then it’s optional. I do use trivets, but I already have a few.

I've got an Outdoor Gourmet dutch oven from Academy Sports and Outdoors.

It's awesome, use it all the time at home and when camping.

Not expensive either.

I ended up getting the lodge deep 10 quart. It's huge, can't wait to try it. So far on the camping menu were makinng jambalaya, fried fish,a cobbler, and pot roast in it next week.

Keep a bucket of lard around to season and cook with. Add chili to your list. Brown your meat first, in lard. Don’t forget a pot of beans and ham.

When making a cobbler or something that may cook uneven, make sure to turn the dutch oven and also the lid in case there are spots of coal that may be hotter than others. With some practice you can also make pretty good biscuits using one. As far as how many coals to use I have attached web address below as to what I have used.

https://www.campingforfoodies.com/dutch-oven-temperature-chart/

Thanks for the link^^
'Im going to screen shot it so I have it when I go camping.

I saved that chart too!

It's not a science, I just set mine on a bed of coals and throw some on top as well. When it starts to smell real good I give it about 10-15 minutes it's about done.

My favorite at the moment is seasoned Cornish game hens. cover 4-5 with tonys, throw them in the pot with a halved onion, small potatoes, couple whole bulbs of garlic and a couple bay leaves. usually ready in 2-3 cold ones.

Cowboy Kent Rollins has some excellent videos using cast iron on youtube

Pigs in the corn field recipe on YouTube, it’s excellent

A friend of mine does pineapple upside down cake in one all the time camping. He made one for Thanksgiving and it was awesome.

Used to love those in my camping days.

I broke it in camping at Garner. We made jambalaya, pot roast, and fried fish in it. Last weekend I ran out of oven space while doing my Sunday weekly cooking and set it up outside and make arrozz con pollo. I love this thing. Going camping again this weekend so Gumbo is on the menu. Hopefully squirrel if I can knock a few out of the trees.

Got me a little sow last weekend. one of the hams fit nicely in the dutch oven. Injected with tony's roasted garlic, seasoned with tony's, garlic powder, and course black pepper. Threw in some red potatoes, onion, japs, and bay leaves. set on a bed of hot coals, shoveled a few on top, and let it cook for about 1.5 hrs. I let the coals cool as it cooked (as opposed to keeping it stoked).

Just a little too long. I would get a good meat thermometer just to be sure it's done and also not to overcook.

It looks delish!

The ones with feet are actually called camp ovens.
Dutch ovens do not have feet.
We cook with both styles a lot.
Best way to cook a roast is I. A cast iron Dutch oven