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Non-BBQ Related Topics => Dutch Oven Cooking => Topic started by: BBQ ISLAND on October 06, 2009, 11:06:08 am
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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
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I have a Lodge one and have been happy with it. Very well constructed, as you would expect from Lodge.
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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
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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?
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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.
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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
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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.
(http://i469.photobucket.com/albums/rr53/rvriggs/lidlifter1.jpg)
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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.
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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.
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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.
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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.
(http://i469.photobucket.com/albums/rr53/rvriggs/Outdoor%20Cookin/P5250005.jpg)
(http://i469.photobucket.com/albums/rr53/rvriggs/Outdoor%20Cookin/P5250008.jpg)
(http://i469.photobucket.com/albums/rr53/rvriggs/Outdoor%20Cookin/P5250009.jpg)
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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?
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Here's a link for one use;
http://www.youtube.com/watch?v=LCJ6XRQJ4Qc&feature=player_embedded#
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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!
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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
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By the way I believe RV RIGGS is using his very light aluminum oven in the pictures!!!
Once upon a time I was so proud to show of my new cast iron unit to Robin who cooks all the time in DO's. Got mine all set up and seasoned, when he walks around his travel trailer and says... huh, ya should have bought one of these!!! Crap.... it was so nice to move around and cooked awesome!!!
Quiggs
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By the way I believe RV RIGGS is using his very light aluminum oven in the pictures!!!
Once upon a time I was so proud to show of my new cast iron unit to Robin who cooks all the time in DO's. Got mine all set up and seasoned, when he walks around his travel trailer and says... huh, ya should have bought one of these!!! Crap.... it was so nice to move around and cooked awesome!!!
Quiggs
Thanks for the compliment, Quiggs, but that DO was made for me by a cousin who cast it in a Foundry class that he was taking. So it would
be a little hard to buy one like it. I tried a store bought anodized aluminum DO and food stuck to it real bad! I don't know what the difference
is but food doesn't stick to this one at all. It was cast from old pistons. :question: :exclaim:I have 5 different DOs of various sizes, but this
one is my favorite. :)
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Oh I forgot Dick made that for you!! Maybe the old motor oil left on the pistons keeps the food from sticking!! HAHAHAHA :D
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If you are looking for old good stuff the state fairs, tractor shows, and gas engine shows have allot of the old Griswald etc stuff. Their is allot of the old stuff out their that can be put back in service. Also be aware of some of the newer stuff. Might be made in China and the metal melted down can contain heavy metals. Lodge excluded.
Pete
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yeah, I don't know where my dutch oven came from. it's an old family relic that came with my great grandfather from europe. the thing's never seen soap. lol it's cast iron, heavier than a truck, but the moment it's hot, it's hot forever. I use it as a make-shift firebox when i make a cardboard box smoker... when the food is done I usually dump the coals in teh grill, wipe out the thing, melt some fat in it and make biscuits with the residual heat.
If I could find one like this without legs, I would buy it in a second. Mah Granny thinks a Le crueset oven would be a good buy, but I am not about to drop 200 bucks on one pot, know what I mean?
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Dutch oven liners....they are awesome, especially for desserts. I havne't found them in Vegas so I always pic them up will in Utah. No more poking holes thru the foil when lining them.
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My dad uses both the cast iron and aluminum DO's. I have one of his 12" cast iron, two other 12", a 12" deep, a 8" and 14" cast iron. Love them all. One is a lodge, the others are all the older versions, no names on them. They have the three legs, flat lids w/ edge around the top. I have used my 12" in and on the oven/stove at home as well as on numerous outings, camp-outs etc.
The greatest thing about a DO is that whatever you can cook on or in a stove/oven you can cook in a DO. Don't just use them for cobblers, they can cook a great loaf of bread. I've even used my lid to cook pancakes, eggs and french toast. One of my buddies cooks pizza on his lid and will cover or invert the bottom of the DO to use as the lid.
Use your imagination when cooking in a DO, they are a lot of fun. Pick up a book or two, keep them seasoned and NEVER, NEVER, NEVER use soap to clean them. Except when cleaning for the very first time. I haven't used one of the pre-seasoned ones. But if you're looking to stock DO's, Lodge and Camp Chef would both be good ones. Stock a variety of types in their line up the 12", 12" deep, 14" and 14" deep would be most common, but if they have them I believe the 10" and 16" ones would sell well also. I'm not sure they make the 8" one anymore. But that's a great one for sauces.
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I've got an old 10" stovetop DO that I rescued from my parent's. Everyone was wondering how I was gonna get it back in my luggage! I think I went overweight that time. That was one heavy suitcase! That thing makes a helluva lot of mac 'n' cheese! I also have a 12" camp chef that I basically cannot use on my home appliances. I haven't used it in a camping mode either, so I have a $15 trinket layin' around...2 Wagner Ware #8 10" skillets, 1 no name #8, and a new Lodge 12" skillet that takes up my entire stove...
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We used the heck out of D.O.'s in Scouts. Mostly they were lodge but I think there were a couple of Camp Chefs. I think having some DO liners around is also a good idea.
http://www.campliner.com/
Free online BSA recipes for D.O.'s
http://www.scoutorama.com/recipe/index.cfm
http://www.scribd.com/doc/124758/Boy-Scouts-Dutch-Oven-Cookbook
http://www.bsatroop680.org/troop_recipes.htm
Here is a couple of great D.O. cookbooks btw.
http://www.amazon.com/Outdoor-Dutch-Cookbook-Second-ebook/dp/B001TK3QMY
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I would very much like to try my hand at Dutch Oven Cooking. I have been a volunteer for Michael for about 4 years for the BBQ's. This is something small enough that I can cook without needing a big rig.
Please keep me in the loop as I really am interested. :D