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» Trad Gang.com » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » Dutch oven help (Page 2)

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Author Topic: Dutch oven help
Bill Turner
Contributor 2013
Member # 2264

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Old cast iron (Griswold and Wagner brands) is hard to beat. Pre-1970 is preferred. It is also hard to find and expensive when you do. Lodge is #1 in my book when discussing todays campfire dutch ovens(three legs and flat top). I own and use a #10; #12; #12 deep; #14; #14 deep; and a #16. All made by Lodge. Good stuff and a real show stopper when you have friends over for a cook-out. As "twitchstick" said low and slow is the way to go. Pay attentin to your heat and have a good time. [thumbsup]
Posts: 3080 | From: Texas | Registered: Jan 2004  |  IP: Logged | Report this post to a Moderator
Tajue17
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can your fire or coals be too hot,, when you set up your dutch oven can you leave for the time it takes to cook everything? wondering if I can set one up in my back yard and then hunt for the morning and have everything ready for lunch but the fire or coals is sure to die down... never tried one.

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"Us vs Them"
Posts: 1393 | From: Plymouth, Mass | Registered: Nov 2003  |  IP: Logged | Report this post to a Moderator
Caleb the bow breaker
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there is a method to dig a hole and then add coals and then the oven. The number of coals is different than open air cooking. It acts sort of like a crock pot, I dont have the particulars for you but that might get you started in the right direction.

C
Posts: 396 | From: Nebraska | Registered: Apr 2005  |  IP: Logged | Report this post to a Moderator
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