Crock Pot to DO Conversion

Buxwheat

How do you convert a Crock Pot recipe to cooking w/ a DO on a BGE? In other words, I have a recipe that calls for 8-10 hrs in a Crock Pot on 'Low', so what dome temp should I shoot for and about how long would this take for similar results? Of course I'll test for doneness rather than cooking by the clock, but just a ball park time figure so I'll know when to put the stuff on. Also, I plan on cooking w/ lid off for infusing smoke flavor, but thinking I'll cover it up after a while to keep from losing liquid. Or should I be concerned w/ that happening? This is a recipe for Italian Beef. If it turns out good, I'll share. If not, I'll give a damage report.

fishlessman

i thing the times dont change much. but your setup might need different temps depending how you do it. i start inderect with a dutch with legs on a pizza stone and go with a dome temp of 300 degrees for about 45 min. then i change the temp up or down depending on how its simmering, you just want a light simmer, mine usually settles in at around 325 dome, but go by the simmer, not by temps

BENTE

most times i have read anything about crock pots, or when i have stuck my thermapen in it on low. is right above boiling and high is about 25 degrees higher.. so i am not sure how much this helps you.....

Buxwheat

That's what I was getting at. Not sure what the temp is when the Crotch Pot is at Low, but I know it's below boiling, just a light simmering. So I guess I'll just have to watch it, but 300 is good for starting out, right? How about the setup? Should I put the DO on the stone (on the spider) while heating up and add ingredients once it's warm, or just bring the thing to the fire and start filling it up? Lastly, what about the lid? After getting the benefits of smoke, do you put the lid on? Seems like if it's gonna slow cook, it will lose a lot of moisture after several hours.

BENTE

"The original and best selling slow cooker is The Rival Company's Crock Pot Slow Cooker. the name "Crock Pot" is often used interchangebly with slow cooker. the most popular models, including the Crock Pot Slow Cooker, have heat coils circuling the crockery insert, allowing heat to surround the food and cook evenely. The LOW (about 200F)and HIGH(about300 F) settings regulate cookingtempratures. One hour on HIGHequals 2- 2 1/2 hours on LOW. less common models of slow cookers have heat coils only on the bottom and have an adjustastable thermostat. If you own this type consult your manufactur's instructions for advice on converting the recepies in this cookbook"

Source: Best Loved Slow Cooker Recipes page 4 and 5

Louis Weber CEO,
Publications internationa, LTD


just in case anyone does not believe my first post

Grandpas Grub

Buxwheat,

I use the DO on the spider - spider normal position to sear then reverse the spider for the cook. If I am using my smaller DO then I put a heavy duty pizza pan or my medium grid on the spider.

No lids allowed. If you use a lid you may as well as cook it in the over inside.

If you are at a simmer, about 310° at my altitude, you WILL loose liquid. Lower temps it won't boil off as fast. If you have steam (not smoke) you are loosing liquid.

I have two crock pots and both are different temps on low. Low seems to be about 250° the lid on the crock pot catches the liquid and lets it drop back into the cook. You won't have that same effect inside the egg.

I am doing a Pot Roast in the DO right now and it is at 320° grate. I check it every 30 to 45 minutes and refill the liquid if needed. It takes from 4 to 6 hours to get the pot roast done and the meat is so tender you can cut it with a spoon. Fantastic. I just posted some egg/DO pictures in an above post.

GG

Gunnar

Based on your setup and a simmer at 310°, where are you taking the 310° reading at? I’m at elevation 100 and would think 310° anywhere in my egg would be boiling. I’ve seen your posts and having been acquiring some DO and CI for this very purpose. Your pot roast has been on my to do list for a couple of months.

Grandpas Grub

I just went out and took a look at the cook. The grate temp is dead on at 330° and the liquid is at a light boil. I just cut the temp down to 310°. I had lost about 10% of the liquid. 1:43 into the cook.

I am using the green smaller ceramic DO on this cook. My grid probes are at the grate level which the DO is sitting on. The probes are about 2" to the side of the DO closest to the handle of the egg.

It took 8 oz to bring the liquid back to mid meat level.

I will give it an hour and check again. I am expecting the food to take another1 to 2 hours to be done. Right now meat temp 188°. I am shooting for 200° to 225°. Hopefully I can get and hold 225° for at least 30 minutes before we serve.

GG