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  1. #1
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default Choosing a dutch oven....

    In an ideal world, I'd find a a full set of Griswold dutch ovens at a garage sale, all complete with lids, handles and triviets. for cheap.

    Now back to reality, I need to buy a dutch oven and dive into DO cooking this summer. I currently have a large cabela what they called a dutchoven. But it doesnt have a hanging handle, legs and the top doesnt have a rim around it to hold coals on.

    Any recomendations on brand and size? Eventually i will own multiple DO's but for this summer i just want to buy 1 versatile sized one.

    I'm not brand partial, I own lodge, cabela and some other off brand skillets. But i am up for recomendations.

    Thanks gang
    Never trust a skinny person for food advice.

  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    I think this 6 qt. would be a good one to start with. Most likely find it on Amazon cheaper than on the Lodge site. JMHO

    http://www.lodgemfg.com/seasoned-cas...ch-oven-L12CO3
    Jim

  3. #3
    Join Date
    Dec 2012
    Location
    Haskell OK
    Posts
    106

    Default

    I have a 10" Lodge and really like it.
    I like Hog!!

    A day without Pork is like a day without Sunshine.

  4. #4
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default

    How often do you folks have to change out coals in say a one hour cook?

    This will seem like a dumb question. Will there be condensation on inside of the top lid?

    I would hate to make a cobbler and not have the top of the cobbler turn out right because dripping water. That being said, I assume that there isn't condensation because the hot coals on top prevent that.

    Thanks folks
    Never trust a skinny person for food advice.

  5. #5
    Join Date
    Feb 2008
    Location
    Craig, Mo.
    Posts
    1,199

    Default

    you answered one of your questions yourself and for changing coals I just add more as needed. Don't forget to rotate the pot over the coals, quarter turn, and the lid, quarter turn the other way, every 15 minutes or so to keep the heat even. Looking isn't a bad thing when starting out, just makes the cooke longer, as you loose the heat out of the oven when lifting the lid.
    Steve


    1-UDS
    1-Homemade stickburner/ Buela

  6. #6
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default

    Thanks for the rotating tip! That's perfect because I am a rotater on grill, pit, stove or in oven.

    Quote Originally Posted by Short One View Post
    you answered one of your questions yourself and for changing coals I just add more as needed. Don't forget to rotate the pot over the coals, quarter turn, and the lid, quarter turn the other way, every 15 minutes or so to keep the heat even. Looking isn't a bad thing when starting out, just makes the cooke longer, as you loose the heat out of the oven when lifting the lid.
    Never trust a skinny person for food advice.

  7. #7
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default

    As I research stuff, I'm seeing "cook tables" food Dutch ovens. Can I just use disposable foil pans and put my bottom coals down to get the process started and keep it simple?
    Never trust a skinny person for food advice.

  8. #8
    Join Date
    Feb 2008
    Location
    Craig, Mo.
    Posts
    1,199

    Default

    Anything to collect the ashes if cooking around the house. Sis went to a farm supply store and got a metal feed pan, may be hard to find anymore beings every thing is made of rubber anymore. You can use a piece of metal flashing formed in a circle and held with two paper clips if you need a make shift wind break. Should be pictured somewhere on forum.Just make sure that what ever is under the pan is not combustible.
    Steve


    1-UDS
    1-Homemade stickburner/ Buela

  9. #9
    Join Date
    Feb 2008
    Location
    Craig, Mo.
    Posts
    1,199

    Default

    Steve


    1-UDS
    1-Homemade stickburner/ Buela

  10. #10
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default

    Ahhhhhhh

    I see now. I suppose u get more even heat that way, and it would cut down on a breeze burning thru coals too fast.

    I like it!
    Never trust a skinny person for food advice.

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