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Cooking with DO question?

PjoePjoe Posts: 224
edited 11:40AM in EggHead Forum
Hi all. I am planning my first cook with a cast iron dutch oven this weekend. Gonna do a chuck roast with veggies. I'm not sure how to set up the Egg for this type cook. Is it direct? Plate setter? Plate setter with feet? Any tips?

TIA
Bill
LBGE AR SMALL BGE WOO RING

Comments

  • ShiffShiff Posts: 1,699
    I've used the recipe in the cookbook section under Beef, look for Dutch Oven Pot Roast.
    Large BGE
    Barry, Lancaster, PA
  • fishlessmanfishlessman Posts: 22,718
    you can go direct or inderect with feet. start at 300 dome and adjust up or down til it has a nice light simmer.
  • thirdeyethirdeye Posts: 7,428
    You can either use the plate setter with legs up, or a pizza stone sitting on your cooking grate.

    If you have the camp style oven (the one with the legs) you will have less chance of overheating the bottom. If you have the flat bottom one, using the green feet or some kind of spacer underneath is an option. Not mandatory... just an option.

    You don't need a really hot fire as the DO is a great conductor of heat. You just want to braise the roast, keeping the liquid at a low boil.

    I generally start off my roast on the Egg for color and smokey flavor. You can read all about how I do them here

    http://playingwithfireandsmoke.blogspot.com/1996/12/beef-chuck-roast.html
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • HossHoss Posts: 14,600
    I prefer indirect.Platesetter,300-325 dome.The feet depend on what type DO you have.If it is a camp DO it will already have feet on the bottom.If it is a smooth bottom DO I would use some type spacers to raise it off the platesetter so there will be airspace between the DO and the platesetter.There are several setups that work.This is just my favorite.Good Luck.
  • 2Fategghead2Fategghead Posts: 9,623
    Here is a DO chuck roast cook I did last Aug. Have fun! ;) Tim

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=956373&catid=1
  • Here is my set up. No feet, platesetter with legs down. It will depend on how large your DO is. 250-275 dome is good for this cook.

    CIMG3514.jpg
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
     
    3 Large, 2 Smalls, 1 well-used Mini
  • fishlessmanfishlessman Posts: 22,718
    i also like to cook the meat with the liquid less than half way up, it forms a nice crust that way with the fall apart interior

    100_1439.jpg
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Love using the DO with an egg, perfect match.

    Thirdeye's cook is great as is the link 2fategghead put up.

    I love using the spider with a DO
    droast2.jpg

    I don't cook indirect with the DO as it does not need it, the DO does the work itself. The pan in the next picture is used because my ceramic DO is smaller and the bottom will not fit on top of the Spider without falling through.
    chili1.jpg

    Below is a link to one of my favorite egg/DO cooks. The read is a bit long but the cook is very easy and hands off.
    doroast7.jpg

    Pot Roast on the Dutch Oven & Egg

    Which ever method you use the results will be fantastic.

    Enjoy. GG
  • stikestike Posts: 15,597
    that's the worst looking chicken i have ever seen, fish. :laugh:
    ed egli avea del cul fatto trombetta -Dante
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