Lodge Dutch Oven

UrbanForestTurnings

I love cooking in Dutch ovens. Was thinking of trying my 8 quart camp oven direct on my plate setter.( x.l ) only concern is the weight of oven on plate setter. Could place fire bricks under plate setter for support

THEBuckeye

Why not on the grate on the place setter?

This a 7 quart on a large egg. 

NCSmoky

THEBuckeye said:

Why not on the grate on the place setter?

This a 7 quart on a large egg. 

Camp ovens generally have feet. Not sure if you can get them to sit on grate properly.

fishlessman

i dont have a plate setter but have used a pizza stone, firebricks, can tops under the feet on the grid, and the spider. i now just use the spider but nothing wrong with a couple soup can tops

stompbox

I have a really dumb question that has been on my mind..... I see dutch ovens used on here semi-frequently, but dutch ovens by name imply that the lid is on correct?

If the lid is on during the cook, what benefit, if any is there to using it on the egg over the oven? 

fishlessman

stompbox said:

I have a really dumb question that has been on my mind..... I see dutch ovens used on here semi-frequently, but dutch ovens by name imply that the lid is on correct?

If the lid is on during the cook, what benefit, if any is there to using it on the egg over the oven? 

ive only used the lid as a griddle in the egg, i have never put the lid on the dutch in the egg

stompbox

fishlessman said:

stompbox said:

I have a really dumb question that has been on my mind..... I see dutch ovens used on here semi-frequently, but dutch ovens by name imply that the lid is on correct?

If the lid is on during the cook, what benefit, if any is there to using it on the egg over the oven? 

ive only used the lid as a griddle in the egg, i have never put the lid on the dutch in the egg

Gotcha.... So if you make chili on the egg, you leave the lid off and you are getting some smokey flavors in the chili?

Legume

...and you get to play with fire and drink beer.

THEBuckeye

I've done Chile and Pot Roast in the Dutch Oven on the egg with not lid. No point to use the Egg with the lid on - I think?

fishlessman

stompbox said:

fishlessman said:

stompbox said:

I have a really dumb question that has been on my mind..... I see dutch ovens used on here semi-frequently, but dutch ovens by name imply that the lid is on correct?

If the lid is on during the cook, what benefit, if any is there to using it on the egg over the oven? 

ive only used the lid as a griddle in the egg, i have never put the lid on the dutch in the egg

Gotcha.... So if you make chili on the egg, you leave the lid off and you are getting some smokey flavors in the chili?

no cover for the chili, i do get a clean burning fire though and wouldnt normally add smoking woods any ways.

badinfluence

stompbox said:

I have a really dumb question that has been on my mind..... I see dutch ovens used on here semi-frequently, but dutch ovens by name imply that the lid is on correct?

If the lid is on during the cook, what benefit, if any is there to using it on the egg over the oven? 

@stompbox‌ not a dumb question at all. You are correct. I love dutch oven cooking probably more then cooking on the eggs.

I never used my dutch ovens on my eggs i use coals from a fire. And to make stews i suspend the oven over the fire from the bale wire uncovered.

UrbanForestTurnings

badinfluence said:

I have a really dumb question that has been on my mind..... I see dutch ovens used on here semi-frequently, but dutch ovens by name imply that the lid is on correct?

If the lid is on during the cook, what benefit, if any is there to using it on the egg over the oven? 

@stompbox‌ not a dumb question at all. You are correct. I love dutch oven cooking probably more then cooking on the eggs. I never used my dutch ovens on my eggs i use coals from a fire. And to make stews i suspend the oven over the fire from the bale wire uncovered.

Try a stew, beans or any thing that you would cook over a fire in a Dutch oven in the egg with the lid off the oven. Only if you want some great smoke taste . And the reason I asked about the place setter. Is for more room. And I know my beans and stew might spill out before anyone tries to bust my chops. And I didn't grill chops that's chuck

KiterTodd

Very timely post.  Just got one for Christmas.   While I was looking forward to cooking with it on the egg (lid on) I kind of wondered the same thing about the benefit vs. the effort if you don't get the lump flavoring.  Now...if you can cook it with the lid off.  Fantastic!   I'm going to try my next batch of chili on there.

So, what temp would you cook a top off chili on the egg?  I have only made chili in a pot on the stove and in that case once I get it to a simmer, I drop the burner to the lowest heat possible and let it go covered for several hours.  Being careful to stir so the bottom doesn't burn.  Do you have to worry about burning the bottom on the egg?  Do you stir frequently?  Thanks for any tips!

UrbanForestTurnings

Do you put beans in your chili?

UrbanForestTurnings

KiterTodd said:

Very timely post.  Just got one for Christmas.   While I was looking forward to cooking with it on the egg (lid on) I kind of wondered the same thing about the benefit vs. the effort if you don't get the lump flavoring.  Now...if you can cook it with the lid off.  Fantastic!   I'm going to try my next batch of chili on there.

So, what temp would you cook a top off chili on the egg?  I have only made chili in a pot on the stove and in that case once I get it to a simmer, I drop the burner to the lowest heat possible and let it go covered for several hours.  Being careful to stir so the bottom doesn't burn.  Do you have to worry about burning the bottom on the egg?  Do you stir frequently?  Thanks for any tips!

250 is a good temp for a low slow cook. I have a 14qt that I use in my gas oven will let my stew go for about 4 hrs. Stir and check after the first hr. The egg is like an oven. Just make sure you have space between the bottom of the pan and the place setter.

UrbanForestTurnings

fishlessman said:

stompbox said:

fishlessman said:

stompbox said:

I have a really dumb question that has been on my mind..... I see dutch ovens used on here semi-frequently, but dutch ovens by name imply that the lid is on correct?

If the lid is on during the cook, what benefit, if any is there to using it on the egg over the oven? 

ive only used the lid as a griddle in the egg, i have never put the lid on the dutch in the egg

Gotcha.... So if you make chili on the egg, you leave the lid off and you are getting some smokey flavors in the chili?

no cover for the chili, i do get a clean burning fire though and wouldnt normally add smoking woods any ways.

I have found that the more you stir the pot the more smoke flavor. Smoke On The Water theory.

AUCE

Been hankering a DO too....good info

THEBuckeye

Best EVER! 

THEBuckeye

I've read that 330 dome temp is the right temp to simmer. That's how I did the pot roast - for about six hours. 

SmokeyPitt

UrbanForestTurnings said:

I love cooking in Dutch ovens. Was thinking of trying my 8 quart camp oven direct on my plate setter.( x.l ) only concern is the weight of oven on plate setter. Could place fire bricks under plate setter for support

I have seen lots of folks put the large camp style dutch ovens directly on the plate setter without issues.  If you want extra support you could place the grid on the fire ring, then the plate setter on top of the grid so it is supported from the bottom. 

DieselkW

The best reason for using the egg and a dutch oven is to keep from adding unwanted heat to the house.

In the winter, I cook inside more often.
In the summer, the egg is my go to outdoor oven. There's nothing I can make in the oven that I can't make in the egg.

A fire for two hours at 350f costs about a dollar in lump. This is a complete wild arse guess on my part, working on $1 per pound for lump and a fill of 3 lbs that is 1/3 used when I cook for a couple hours. I really have not examined lump use per hour at temp - all things involving my Egging is part of the entertainment budget.
The oven at $0.16kWhr costs about sixty cents for the same temp, same time, based on my utility bill per kW and the breaker size on my oven cable I figure it's consuming about 1000w/hr

Goes without saying, using the kitchen oven in the summer means I have to remove that heat using an air conditioner.

THEBuckeye

wow

rosem

I would add that the egg will hold 350 for hours and not budge. The oven in my house jumps from 300-400 every 1/2 hour.

UrbanForestTurnings

Wow the buckeye. You stole this post with that great picture.. I think I forgot what my question was.

nolaegghead

fishlessman said:

stompbox said:

I have a really dumb question that has been on my mind..... I see dutch ovens used on here semi-frequently, but dutch ovens by name imply that the lid is on correct?

If the lid is on during the cook, what benefit, if any is there to using it on the egg over the oven? 

ive only used the lid as a griddle in the egg, i have never put the lid on the dutch in the egg

Then, it is not a dutch oven.

henapple

@stompbox‌ ...@EggObsessed‌ chili is a great dutch oven cook. I do often use the lid for a while to let the ingredients get more tender. Many cooks require previously egged meat.. that's were you can get a good smoked flavor. I egg my bread in a Dutch oven ...I can drink more in the mancave.

UrbanForestTurnings

henapple said:

@stompbox‌ ...@EggObsessed‌ chili is a great dutch oven cook. I do often use the lid for a while to let the ingredients get more tender. Many cooks require previously egged meat.. that's were you can get a good smoked flavor. I egg my bread in a Dutch oven ...I can drink more in the mancave.

When I do chucks I will do 2. One to eat and one for a big pot of beans. Don't know what to call it on this fourm. Chili or beans. I just know it turns out great.. Need to try some bread

freddyj

that is  perfect size D.O., nice pick up!

fishlessman

@nolaegghead

i dont see what the gain is though, steam fills under the cover or under the dome, pot roasts fall apart in about the same times either way but lid on you never get that crusty bark on top

SmokeyPitt

It's not a dutch oven unless you get her full body (especially the head) trapped completely under the covers. 

nolaegghead

@fishlessman - different tools for different jobs.  Pot - cooks from bottom.  Pot w/lid and heat on bottom - reflux moisture.  Dutch Oven w/lid - creates 100% humidity and cooks from all over.  Dutch oven without lid (in egg) same as pan or pot in egg.  Yeah, humid because the egg is, somewhat, but NOTHING close to 100%.  Nothing.  There is a big difference.

I use my dutch oven mostly for bread.  If you're not using it in the oven (rather stovetop or direct on egg), you are using it as a pot.