use of the ceramic crockpot in the egg

I'd be careful about that. If it breaks it's a **** to clean up. Crockpots don't nearly get to the temp of the grid or pizza stone or plate setter or whatever you put it on. Look at Goodwill stores and Salvation Army thrift shops for a dutch oven. I've gotten some cast iron at those places. Or flea markets. The 5 qt Lodge DO at Walmart in the sporting department is about $35. It lasts forever and you can brown things in the bottom too for stews and beans which you could never do in the crock.
PattyO

PattyO wrote:

I'd be careful about that. If it breaks it's a **** to clean up. Crockpots don't nearly get to the temp of the grid or pizza stone or plate setter or whatever you put it on. Look at Goodwill stores and Salvation Army thrift shops for a dutch oven. I've gotten some cast iron at those places. Or flea markets. The 5 qt Lodge DO at Walmart in the sporting department is about $35. It lasts forever and you can brown things in the bottom too for stews and beans which you could never do in the crock.
PattyO

Don't know either, but I would tend to agree with Patty. You could also try HomeGoods. Yes, they often have LeCreuset (at reduced, but still rather high) prices, but they more often have "lesser" brands for low prices.

A HUGH thanks Eggers. I have never thought about that, but you never know when that question will be ask on the sales floor or phone. Again Thanks . Ronnie.

Like others have said, use a plate setter or pizza stone. I have used mine in an oven at 500 to bake bread with good results and no issues. Put a pyrex pie plate over the top

Sure you can. They make a very good Dutch oven for the egg. Use plate setter and some kind of feet as a spacer underneath the pot. I use my crock pot often in my egg. Here I'm making my pulled pork tenderloin, braising stage.

A pizza stone on the spider then spacers then crock pot.
That's a good setup.

Keep dome temp no higher than 325 degrees. Another idea... use a drip pan on the spider. (A good simmer is at 300 degrees dome.) What cracks ceramic (besides dropping on concrete) is thermal shock. Keep that in mind--adding cold food to a hot pot, uneven temps, rapid temp changes, direct flames, etc.

You got some fire bricks sitting around? Set them on the drip pan, then spacers, then crock pot. Problem solve. Tip; Go out to your Goodwill store and pick up a crock pot for $5 bucks, use that and keep your wife happy. The goal here is a proper setup, low dome temp and not adding cold food to a hot pot. Thermal shock can ruin your day.
Good luck, have fun!

Probie,

Here is the recipe.

2 lbs Beef chuck steak cubed to 1 inch (you can use mutten as well)
4 16oz cans Guinness (2 for the stew, 2 for you
1 1/2 tablespoon vegetable oil
1 cup chopped (large chop) onions (I use Sweet Mayan)
1 clove garlic chopped
1 cup mushrooms if you like, not required
1 Tablespoon black pepper
1 teaspoon kosher salt
1 cup beef stock
1/4 cup flour
2 bay leaves
2 cups carrots, chopped or quartered
2 cups chopped (1 inch size) potatoes, starchy ones
2 tablespoons chopped parsley
2 tablespoons Penzey's Fox Point Seasoning (use 2 teaspoons each Thyme, Marjoram, Sage as an alternative)

Dredge the beef through flour as a skillet or CI Dutch Oven is heating, use the oil to brown the beef on all sides in small batches. Transfer to Crock insert (what I am going to try on the Egg) or place in a bowl. When all the meat is done, add the garlic and onions and just about 1/4 to 1/2 cup of the broth in the skillet or DO, heat on med lo and scrape the leavings. Return the beef to the DO or leave in the crock and add the skillet scrapings/onions and add 2 cans of Guinness, drink the other two. Place in 230-250* egg indirect. (the rest can be done in either DO or insert or even in a conventional crock pot) Let it simmer for 1 hour in just the Guinness. Then add the rest of the stock, veggies and herbs and slow cook it for 2-3 hours, it should thicken on it's own, if not make a rue of flour and beef stock and add it. If it gets too thick, add some more stock. Enjoy with some Irish Brown Bread or Soda Bread. I learned the recipe from a close friend in Ireland and have modified it slightly with the Penzey's spice. If you are not familiar with them, they have a great web site to order from. I am lucky as they have a store near me in Philly. Enjoy

I like the way you drink, I mean think!

I will try it this weekend. I am thinking place it on as I am warming up the egg.