Looking for cast iron dutch oven that will worth with Mini Max Woo Ring in place

theguyonthecouch

Standard setup with stone and grid in place.  Don't need a lid...just the DO.  Any ideas?  Thanks!

Mattman3969

I use this one on my small with the same headspace (I think) as the MM.  In order to close the dome it has to sit at fire ring height. I’m not sure about the MM so I may be wasting your time. 

https://www.amazon.com/Lodge-Quart-Dutch-Pre-Seasoned-Handle/dp/B00063RWYI/ref=sr_1_1?crid=1SH7LGB9R9KEV&dchild=1&keywords=5+qt+lodge+dutch+oven+with+lid&qid=1603053860&sprefix=5qrt+lodge+%2Caps%2C175&sr=8-1

theguyonthecouch

Mattman3969 said:

I use this one on my small with the same headspace (I think) as the MM.  In order to close the dome it has to sit at fire ring height. I’m not sure about the MM so I may be wasting your time. 

https://www.amazon.com/Lodge-Quart-Dutch-Pre-Seasoned-Handle/dp/B00063RWYI/ref=sr_1_1?crid=1SH7LGB9R9KEV&dchild=1&keywords=5+qt+lodge+dutch+oven+with+lid&qid=1603053860&sprefix=5qrt+lodge+%2Caps%2C175&sr=8-1

Thanks!  I'll be sure to check that one out.

Photo Egg

theguyonthecouch said:

Standard setup with stone and grid in place.  Don't need a lid...just the DO.  Any ideas?  Thanks!

Why do you need the Woo to remain in place?
Tell us more about what you want to cook. You can put the CI directly on the pizza stone on standard cooking grid at fire ring level.

theguyonthecouch

Photo Egg said:

theguyonthecouch said:

Standard setup with stone and grid in place.  Don't need a lid...just the DO.  Any ideas?  Thanks!

Why do you need the Woo to remain in place?
Tell us more about what you want to cook. You can put the CI directly on the pizza stone on standard cooking grid at fire ring level.

Guess, I suppose I could put a stone right on my grid at normal height.  Just looking for a good DO to cook cobblers, small chili batches, etc, that wont interfere with the thermometer.

Mattman3969

this would probably work but doesn’t have a lid and you would need to cut the handle off some. 

https://www.amazon.com/Lodge-L8DSK3-Skillet-Pre-Seasoned-10-25-
inch/dp/B00063RWWA/ref=mp_s_a_1_3?dchild=1&keywords=deep+10%E2%80%9D+lodge+cast+iron+skillet&qid=1603058744&sr=8-3

@Photo Egg has a good point about using a stone. When using CI for soup n stuff that requires sautéing I go directly over the flame then when it’s time to simmer I throw a stone under the pan to act as a buffer zone.  

Photo Egg

theguyonthecouch said:

Photo Egg said:

theguyonthecouch said:

Standard setup with stone and grid in place.  Don't need a lid...just the DO.  Any ideas?  Thanks!

Why do you need the Woo to remain in place?
Tell us more about what you want to cook. You can put the CI directly on the pizza stone on standard cooking grid at fire ring level.

Guess, I suppose I could put a stone right on my grid at normal height.  Just looking for a good DO to cook cobblers, small chili batches, etc, that wont interfere with the thermometer.

Using the MM, you have to sacrifice a little versatility and do things a little different than you would on a Large. 

For cobblers, it’s a quicker cook. So start with less than a full batch of lump.
This will give you more airflow and distance between hot lump and Dutch Oven/stone. Use a trivet on top your pizza stone then DO on top of trivet.
You don’t need to be raised and don’t need the Woo for this type of cooking.
But you might still need to pull your done temp gauge.
Just be sure to cold fit everything to assure good fit before you get the Egg hot.

theguyonthecouch

Thanks guys.