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We are looking to Expand with Dutch Oven Cooking

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BBQ ISLAND

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We are looking to expand our line and looking at Dutch Oven Cooking, What does everyone look for in these products? What is popular out there? We looked at the Camp Chef line up, is it any good? looks like its better quality than some of the others but would like to hear feedback. thanks!

BBQ Island
#1 - October 06, 2009, 11:06:08 am
BBQ ISLAND

PhxCliff

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I have a Lodge one and have been happy with it.  Very well constructed, as you would expect from Lodge. 
#2 - October 06, 2009, 01:42:52 pm

KidCurry

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Most of my stuff is Lodge...thats what is easiest to find around here.  i have heard nothing but good about the Camp Chef stuff.  Of course the old stuff is the best but that might be a little hard to stock. LOL

these guys make great LARGE ovens...http://www.macaovens.com/history.htm

#3 - October 06, 2009, 02:20:21 pm
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

azkitch

  • Karma: 9
I've got a 12"--wow-never used that sentence before-Camp Chef DO--the Lewis and Clark model. I love it, but haven't really used it cuz it's so big. Cant fit it in my oven or on my stove. That's what I was gonna use this weekend until we had high winds. Anyway, it's very heavy, not extremely smooth. But nothing is smooth like the old stuff. Like my Wagner #8 skillet...
I hope to start using that thing soon. Does using 'em-DOs-in a kettle grill work?
#4 - October 06, 2009, 02:46:04 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

Uzona

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Lodge is the most popular and common brand and has the best reputation.  My ovens and my skillets are all made by Lodge..   I've also heard good things about camp chef line but haven't used them.   I believe the Cabelas line is made by Camp Chef.   A good well seasoned cast iron dutch oven is virtually indestructible,  Avoid the aluminum brands.

You'll want to carry both the camp stoves and dutch ovens in various sizes.  Camp stoves have 3 legs and a flat lid so that coals and other camp stoves can be stacked on top of them.  Camp stoves are what are traditionally considered "dutch oven cooking" and are better for using with coals in a pit or on a flat surface such as a table.  A regular dutch oven has a rounded bottom and or lid an can't be stacked.  Since they don't have legs they are easier to use on a side burner, in a regular oven,  or on the grate of a grill. 

And as long as your carrying dutch ovens you might as well carry a couple good cast iron skillets.

Are you going to carry accessories such as dutch oven tables, lid lifters and cook books? I recommend the Mair lid lifter.  It's the best on the market.

#5 - October 06, 2009, 10:57:18 pm
Don
BBQ Castaways.

KidCurry

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I recommend the Mair lid lifter.  It's the best on the market.



That is on my list of MUST HAVES!!  Using a hammer claw sucks.  :D :D
#6 - October 07, 2009, 08:54:07 am
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

rvriggs

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Here is the lid lifter that I recommend.but it is home made.
I have found that my 12" DO fits in a WSM and works great.
#7 - October 07, 2009, 10:18:26 am

azkitch

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That lid lifter looks just like the one I bought the day we were at Kabalah's. I didn't see Madonna there, though. I got a cast iron trivia there too.
#8 - October 07, 2009, 12:09:38 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

Uzona

  • Karma: 0
interesting.. I haven't tried using it inside a wsm, but I bet that greatly reduces the amount of fuel consumed.

Do you just light a fire on the firegrate and set the oven on a cooking grate with no direct contact with the coals? Or do you still put coals directly under or on top of the oven inside the wsm.

The design of your home made lifter looks the same as the Mair lifter.
#9 - October 07, 2009, 12:35:42 pm
Don
BBQ Castaways.

Tek465

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Lodge is the most popular and common brand and has the best reputation.  My ovens and my skillets are all made by Lodge..   I've also heard good things about camp chef line but haven't used them.   I believe the Cabelas line is made by Camp Chef.   A good well seasoned cast iron dutch oven is virtually indestructible,  Avoid the aluminum brands.

I would actually like to get some Anodized Aluminum ovens. They are a lot lighter and cook just as well. What's wrong with them?

I have a mixture of Lodge and Camp Chef. I honestly think Camp Chef is a little better of the brands for outdoor cooking. The Deluxe line has a thermometer port and offers the ability to easily use the lid as a skillet.

I would like to see more of the smaller stuff like 8" and 10" ovens and the deep varieties. They work easily at home or for camp.

Just stay away from the Texsport stuff. I find the casting is uneven and very rough. Not to mention it comes unseasoned. At least the Camp Chef and Lodge are preseasoned.
#10 - October 08, 2009, 04:25:55 pm

rvriggs

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interesting.. I haven't tried using it inside a wsm, but I bet that greatly reduces the amount of fuel consumed.

Do you just light a fire on the firegrate and set the oven on a cooking grate with no direct contact with the coals? Or do you still put coals directly under or on top of the oven inside the wsm.

The design of your home made lifter looks the same as the Mair lifter.
I light the coals on the fire grate, then sear & brown the meat on the coals. Then I put the WSM together & place the DO on the upper cooking rack with water in the pan. I then smoke it for an hour or so, then add a can of Beer (and vegies & potatoes if you wnat), put the lid on the DO & cook for 4 to 10 hours 200 to 300 degrees. It works just like burying it in a pit. Roasts come out great this way. These pictures
show a brisket.

I didn't know there was a commercial version of the lifter, if there is I recommend it highly.



#11 - October 09, 2009, 03:55:11 pm

AzJohnnyC

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Ok, forgive my ignorance. What's the use of a DO? Have I been missing out on something? A little primer info?
#12 - October 09, 2009, 05:29:07 pm
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jmcrig

#13 - October 09, 2009, 05:39:19 pm

Hillbilly

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I've got both Lodge an Camp Chef.  Both are excellent ovens.

I've even done some caterin usin these.  Great for beans an cobblers.

For campin we've done just so many things, lassagna, cornish hens, roasts, stews an soups, the list goes on, the only thing holdin you back is your imagination.  They also work great for shore lunch ie: fried fish!
#14 - October 11, 2009, 03:15:09 pm
A displaced hillbilly.
Just trying to follow tradition.
Hillbilly Vittles-A business were growing slow but sure!
Our Blog:  http://www.oldcoothillbilly.wordpress.com

BBQ ISLAND

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Thanks Everyone, we have the lodge rep coming out as well to look at their stuff. We hope to put this together by the end of this month. Thanks for the feedback
#15 - October 13, 2009, 02:59:21 pm
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