Dutch Oven Question

Sooner Egg

When using a cast iron dutch oven on the BGE, do you place it directly on the platesetter(legs down I'm assuming) or is there another method that is preferred....I've never used one before and I've been tasting some homemade chili to go with the dogs on the 4th :woohoo:

I did a search but couldn't find anything that adressed this, granted my search may have been flawed but nonetheless I at least attempted a search

Mainegg

Hi, I do legs up for the space and I have a weird plate setter I put under the pan. or if you have an extra set of feet you can put those under the pan.


this is on my large with the doufu pot. lots of room

Misippi Egger

On my large, there is room for the platesetter (legs down) and the DO on top. In the small I have to use the platesetter with the legs up to get it to fit.

Either way, my DO has a flat bottom (no legs) so to keep from scorching the contents, I put 4 squished foil balls between the platesetter and the DO to create an air space.If your DO has legs, then it shouldn't be a problem.

Put some good wood chips in there and leave the top off if you want to impart a smoked taste to your chili.

Now, What time should we come over ???? :ohmy:

RVH

Also, don't forget to leave the lid off the pot during the cook.

fishlessman

if the dutch has legs on the stone works fine, if it doesnt have legs on the grill or on the spider. just hot enough for a low simmer, dont go by temps, watch for the simmer and adjust

Darnoc

Most of the people on the forum do that as a indirect cook.If using the plate setter have the legs up and put the DO on top of the grate.

Sooner Egg

is that a mini plate setter? :woohoo:

Grandpas Grub

The DO does not need a plate setter to be used. The plate setter gives a flat surface.

If you have a DO that does not have leggs then use the grid.

Better yet get a spider, a perfect DO side kick for the egg.

On my smaller DO's they are small and I need something to put ontop of spider.



With the larger DO's there I just use the DO. I use the spider in normal position to sear.



Then invert the spider for the cook.



Here are some spider/DO cooks.











You will love the DO in the egg.

Remember no lids allowed, kind of like taking a shower with a rain coat on.

GG

Sooner Egg

dinner is served when the kids are done in the pool and I've had several cold things to drink

Sooner Egg

forgot about the simmer part, thanks for reminding me....going low and slow

egret

I've done a lot of chili on the egg and I always put the PS in, legs up, and the dutch oven directly on the PS (no spacers). Once it starts simmering you can lower the temp. to around 300 degrees. Here's my chili recipe if you're interested :

Cow Lickin’ Chili
by John Hall (egret)

Ingredients :

Olive Oil
1 & 1/2 lbs. ground Chuck
1 lb. Italian Sausage (casing removed)
2 cups Onion (chopped)
1 green Bell Pepper (seeded and chopped)
2 Jalapeno chiles (seeded and chopped fine)
1-2 Serrano chiles (seeded amd chopped fine)
1 Tbls. Garlic (minced)
1 (28 oz.) can diced Tomatoes and liquid
1 (15 oz.) can diced Tomatoes and liquid
1 can Rotel
2 cans (15 oz. each) Pinto, dark Kidney, or Black Beans (drained)
3 Tbls. Chili Powder
1 Tbls. Ancho Chile Powder
1 & 1/2 Tbls. ground Cumin
1 tsp. Cocoa Powder
1 tsp. ground Cinnamon
2 Bay Leaves
1 tsp. dried Oregano
3 Tbls. Dizzy Pig Cow Lick Steak Rub
2 cups Beef Broth
1 cup dry Red Wine
2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top
Salt and fresh ground Pepper to taste
Wood Chunks

Preparation:

Preheat your Egg to 350° F. with inverted plate setter (legs up).
Place dutch oven in the egg on the plate setter and add 2 Tbls. olive oil.
Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon). Add 2 or 3 fist-sized chunks of wood to coals.
Close lid and cook for about 1 hour, stirring every 10-15 minutes.
Remove dutch oven from egg, remove meat and drain on paper towels.
Wipe dutch oven dry with paper towels.
Return dutch oven to egg, add more olive oil and saute´ onions, green pepper, jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3 minutes. Add remaining ingredients and cook, uncovered, for about 2 hours (add water as needed to prevent drying).
Note : After the mixture starts to simmer, you can reduce the dome temperature to 300° F. Remove bay leaves, dried chiles, correct seasoning and serve.

Sooner Egg

wow all your food looks incredible, thanks for sharing your pics

Grandpas Grub

And there is a picture of egret's chili in my above post. Great cook indeed.

GG

Sooner Egg

thanks for the recipe John, I am definitely going to try it, and how convenient I happen to have some Dizzy Cow Lick on hand

Grandpas Grub

Michael, just recipes from other eggers. The chili picture is using egret's recipe as he posted below.

The egg and DO does the rest.

Remember DO's have been used in common wood fires and in fire ash for a long time and none of those cooks had plate setters

It isn't going to make much difference if you use or don't use the plate setter.

Kent

Sooner Egg

excellent point Kent, I guess as long as I achieve proper simmering I'm good

Morro Bay Rich

I do legs up, little green feet then the Dutch Oven. I marked the platesetter with a felt pen for placement of the green feet so they fit the Dutch Oven exactly and I can put them in the Egg while it is hot without burning myself.

Davekatz

I use the plate setter legs up with a CI trivet and find that about 300°F in the dome holds it at an active simmer without scorching.

Grandpas Grub

As long as what is being cooked doesn't dry out.

Kent

DryFly

I don't use a PS but rather a 14" BGE stone on a Woo2 setup. I put the little green feet under my DO, unlike egret. By the way, egret's Chili recipe is unparalleled.

Sooner Egg

thanks to everyone who replied, and thanks to Egret for sharing the chili recipe....I can't wait to make some chili for my dogs on the 4th of July, almost seems like the chili will be too good for hot dogs :laugh:

Ross in Ventura

Thanks for that tip Rich

Ross