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cooking on the egg with a pot

dhuffjr
Posts: 3,182
What set ups are you guys using? I think the pot full might be too much weight for a platesetter and was thinkging grate with firebricks on it....or do you just set the pot on the grill with no heat shield. I'm gonna break down and get a Le Creseut pot this afternoon I think and don't want to ruin the pot on my first cook :>). I've been vascilating between the Le Creseut and a stainless steel pot by Trivoli. I'm thinking the cast iron might be a more even cook.
Comments
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dhuffjr,
For what its worth, I have both the French pot & numerous Cast Iron pots, skillets, etc...I seem to have more even cooking w/ the Iron, altho both cook well, straight cast iron is typically thicker than the fancy enamel coated cast iron, & holds heat longer & more evenly. We routinely cook meatloaf, eggplant casserole, cobblers, etc, in the cast iron products w/ nary a missfire, plus, they make a nice crust...ALSO: clean-up on the cast iron is easy, & you don't have to worry about the "smoke" smudges on cast iron...just don't use brillo pads w/ soap, & dry completely, then oil 'em...good luck
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dhuffjr,
I use a Lodge cast iron dutch oven on a regular basis: right on the grill (usu. on a sheet of foil to make cleanup easier). Platesetter not needed.[p]HTH
Ken
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SkyRider,
I'm worried about cooking acidic things in straight cast iron. Thats why I'm thinking stainless or the enamel coated. What I'm cooking tonight has vinegar in it so it its acidic. Someone mentioned discoloration for tomato based cooks because of the iron. With all those chili recipes on the Egg out there I've gotta try that too!
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BlueSmoke,
Why foil under the pot? Does the fire mess up the seasoning?
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dhuffjr,
I just finished a pot of beans.
Had the grid on the ring with the platesetter legs-up.
Placed the 8 quart camping dutch oven (the kind with legs) on the platesetter (to assure indirect heat). It fit just fine on my Primo round (which I think is practically identical to the BGE large).
Regards,
TG
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dhuffjr,
Naw... I just don't de-crud my grill very often, and don't want to bond the crud to the exterior of the DO.[p]Ken
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dhuffjr,
I understand your concern about acid/tomato/vinegar, etc, in the cast iron...but it will not be present long enough and in large enough concentrations during a cook to oxidize a properly seasoned pot/skillet...my current wife puts way too much tomato products in her meatloaf & casseroles, etc, but we have NEVER had any evidence of rust after a cook. Of course, our cast iron is well seasoned, & we use a fair amount of bacon grease or Pam spray on the sides b/4 we put in the food....so don't think you have to worry unless you fill up the pot with vinegar & let it sit for a long time...good luck & send us some pics!
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Thanks for the feedback. I'm not so worried about pot as I am about the food. I'm trying to do test cook number one for my Eggtoberfest cooking plans this evening.
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BlueSmoke,[p]what all do you cook in the dutch oven on the egg...I was travelling thru east Tennessee last week, and stopped and bought a 7 qt dutch oven at the Lodge factory outlet store in South Pittsburg TN....I cooked some barbequed beans in it on the egg, and they were good, but not appreciably better than cooking them in the oven...I imagine that I'll do some chile in it before long...do you leave the lid off the dutch oven when cooking? [p]thanks.
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dixie_flyer,
I especially like keeping the heat out of the kitchen, so we make pot roast, chili, stew, etc. on the Egg. I usually start out lid on, removing it only during the last of the cook to reduce the liquid.[p]Ken
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BlueSmoke,[p]thanks for the info Ken...do you get enough of a charcoal/smoke flavor by keeping the lid on? I'm thinking that when I cook some chili that I'll put the lid on but will crack it open a little bit...also, is cooking direct the best way to go?[p]thanks,
Wade
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