LODGE 7 Qt on sale at Walmart

Chef Arnoldi

I just bought a 7Qt cast iron pot with lid at Walmart $30 on closeout.
How to use on the BGE ? with platesetter, or on a pizza stone, or directly on the grid ?[p]I'll be making Stews, Gumbos....

CampCook

Chef Arnoldi,
How you use it depends on what you are doing. For gumbos, stews and the like, I usually do it indirect over a plate setter with internal temp from 300 to 350. Leave top off for smoke infusion or leave it on for long cooks. Have also done it without plate setter as the cast iron does well over open coals. Once again the Egg is flexible and rarely fails.[p]I find any braising recipe comes off really well in the egg. In fact, my wife found some beef cheeks we will do this Sunday. These are very interesting to do as they turn hard as dried leather during the brown but end up very tender and flavorfull after several hours of braise.

Clay Q

Chef Arnoldi,
That's a good price. I use mine with platesetter, indirect for softer heat. Today I'm making lamb stew. Cooking temp 300 degrees for a slow cook to meld the flavors. Lower temps with indirect setup helps reduce overcooking on the bottom- cast iron really soaks up the heat. [p]Use some oil or fat to coat the bottom inside before loading your ingredients- it will help reduce sticking. Potatoes and eggs stick like glue so have fat, meat as the first bottom layer. A layer of bacon is usually my first ingredient but peanut oil, olive oil works well.[p]One of my favorite dishes is Bunkhouse pork-n-beans made in my No.10. Lot's of traditional flavors with dutch oven cooking. The egg makes a great oven for cast iron cooking and expands the opportunity to make great tasting dishes. One thing that helps is to utilize the radiant heat of the dome by elevating the dutch oven on bricks. The best cooking is made with heat from above as well as below. One setup is platsetter feet down, fire brick (I have cut to smaller pieces) in three spots, dutch oven on fire brick. Test fit before you cook. I'm cooking with a large egg.[p]Another setup I use is platesetter feet up, grid, fire bricks on grid, dutch oven on fire bricks.
Clay

Unknown

Chef Arnoldi,[p]I do about all our Dutch over cooking except our breads on the standard grid. With breads, I use an indirect setup. I also never use the lid on the oven and adjust my recipes to suit this practice and I get great results. You will love this type of cooking. [p]Dave