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Dutch Oven Has Legs

Was planning a Chili for Halloween and the office chili cook-off.  I have a 12qt DO, but it's the camp style, with legs.  Anyone have experience using one of these on the BGE?  I was thinking of setting it on my AR spider with the spider legs down and between the fire ring and fire box.  Is that too close to the heat?

Also, I want some smokiness in the chili, do I HAVE to smoke the meat first, or will the chili itself absorb some in the process.

Any tips would be greatly appreciated!

Flowery Branch, GA  LBGE


  • EggcelsiorEggcelsior Posts: 14,013
    If you smoke the meat, it will be more than enough. . You don't have to smoke the meat if you add a few chunks while simmering the chili.
  • SmokeyPittSmokeyPitt Posts: 9,860
    I think the DO with legs would work great.  I would just put on the plate setter and then set the DO on the plate setter (or the equivalent set up with the AR).  I don't think you would want to drop the DO too close to the heat or else it might be too hot on the bottom. 

    It certainly doesn't hurt to cook the meat on the egg first, but simmering it on the egg will add some smoke flavor.  I think it helps to stir it periodically because the smoke flavor seems to settle on top.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • henapplehenapple Posts: 15,986
    I use my ci do with legs directly on the ps...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • SkiddymarkerSkiddymarker Posts: 8,347
    The legged version DO is perfect, it spaces itself from the setter or AR and you get nice heat from all sides. Agree with 'Cellsior, smoke while simmer adds enough. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • RRPRRP Posts: 22,052

    I agree with the others as well! Must be an echo in here, huh? LOL By the way I believe Lodge calls these 3 legged models a "camp" style.image
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • RRP, that is the exact model I have.  There certainly is a ton of experience replying to this thread...I think i can trust this advice  :P 

    ...Thanks All!
    Flowery Branch, GA  LBGE
  • YEMTreyYEMTrey Posts: 5,669
    Not sure why, but when I read the title of this thread, this popped into my head:

    "Dutch Oven Has Legs!"            "Wolfman's got nards!"

    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • YEMTrey said:
    Not sure why, but when I read the title of this thread, this popped into my head:

    "Dutch Oven Has Legs!"            "Wolfman's got nards!"

    Thanks.  I was going for shock value to get more hits.   >:)
    Flowery Branch, GA  LBGE
  • sumoconnellsumoconnell Posts: 1,422
    Dutch oven has a completely different meaning in my house... If I tell SWMBO "beans in the Dutch Oven", I think she'll have paperwork for me to sign. :)

    I have a camp style too - on a camping trip, a friend made hatch green chili pork chili (no beans) - 4 hours on a campfire.  It was either great, or I was ready to eat a tree at that point.
    Austin, Texas.  I'm the guy holding a beer.
  • MaskedMarvelMaskedMarvel Posts: 2,024
    You dig some coals off to the side, place the oven in the coal bed you created, then take the coals off to the side and dump them on top.  Heat all around.  Camp dutch oven.

    Large BGE and Medium BGE
    36" Blackstone - Greensboro!

  • GriffinGriffin Posts: 7,674
    I don't have one with the legs, but when I make chili (or other recipes) I place the pot directly on the grate and brown the meat at 350 dome. Once browned, I take it out, put the plate setter in legs up and use the three green feet to gain space between the plate setter and DO. Yours wouldn't need the spacers and I bet the three feet on yours would probably fit between the grate.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • nolaeggheadnolaegghead Posts: 26,678
    You can smoke the vegetables (onions, peppers, whatever) and meat on the egg, then make the chili on your stove and save yourself some lump.  And you can fit a much larger pot on your stove than on the egg (and still close the lid).
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • MaskedMarvelMaskedMarvel Posts: 2,024
    Another memory of the old dutch campfire oven just hit me - 

    We rubbed the outside of the oven with dishwashing liquid before putting it into the fire.  Counterintuitive for those looking to season the outside of the oven, but made cleanup from the creosote MUUUUUCH easier.  
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!

  • JRWhiteeJRWhitee Posts: 4,496
    I do like Griff does as mine does not have feet, but at the Eggfest I needed 2 dutch ovens to do my chili and one had legs I set the legged one on the platesetter and put the rack on top of it and set mine without legs on the rack. I had smoked the brisket previous to making the chili, chopped it up and added more oak wood chunks when I made the chili it couldn't have been better, smokey and spicy. I didn't have one complaint. 

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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