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Help! - Dutch oven on the plate setter?
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Itmightbemike
Posts: 6
Following up to my last post regarding "Over the Top Chili". This might be a dumb question, but does everyone put the dutch oven directly on the plate setter? I feel like a cast iron dutch oven full of chili and a giant meatball is a lot of weight to put on a ceramic plate setter. My dutch oven has 3 "feet", so that would potentially be a lot of weight on 3 little legs. Or does everyone put the dutch oven directly on a grate. Thanks everyone!!
Comments
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I put my on the grate with the legs up. I've cooked pot roast , soups and mac and cheese that way, it works fine. Someone else probably knows better than I how much weight it can hold.
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No - you are fine - I have done many pots of this and that. BTW your 3 legged Dutch oven is called the camp style. It is my favorite one as the legs allow the heat to surround evenly without ingredients on the bottom getting stuck and burnt.Re-gasketing America one yard at a time.
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I think the biggest concern with respect to placing a cooking vessel directly on the PS is the potential for too much heat. For those of us who have Dutch ovens without the feet, it's important to place an air gap between the cooking vessel and the PS to recent burning.
Sounds like your DO solves that problem. -
RRP said:No - you are fine - I have done many pots of this and that. BTW your 3 legged Dutch oven is called the camp style. It is my favorite one as the legs allow the heat to surround evenly without ingredients on the bottom getting stuck and burnt.
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You said Dutch oven
“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Woodchunk said:RRP said:No - you are fine - I have done many pots of this and that. BTW your 3 legged Dutch oven is called the camp style. It is my favorite one as the legs allow the heat to surround evenly without ingredients on the bottom getting stuck and burnt.Re-gasketing America one yard at a time.
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You're fine.
My Emeril CI do just about everything pan is 26.8lbs empty.
Full of lasagna, easily approaching, if not, mid 30s with the lid on for the first half of the cook..and on the rack above the platesetter.
The DO with legs will ride on the grid if you want to try it, the legs will fit through the grid.
For this ott chili, lower, and directly on the platesetter, with a grid on the DO, would be best.
I've had a #12 Lodge DO with legs fully loaded with beans and chili, directly on the platesetter, no issues.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I use a camp oven on the egg from time to time. I set it on the plate setter - although I am careful.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
On grate, on PS, on the lump, however no lid. That's like taking a shower with a raincoat on. Save the lump & put it in the oven or use kingsford.
GG
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GrandpasGrub said:On grate, on PS, on the lump, however no lid. That's like taking a shower with a raincoat on. Save the lump & put it in the oven or use kingsford.
GG -
GrandpasGrub said:On grate, on PS, on the lump, however no lid. That's like taking a shower with a raincoat on. Save the lump & put it in the oven or use kingsford.
GG
Midway on pot roast, mostly waiting and adjusting for the right simmer, I'll put the lid on cracked just a bit, to braise at the optimum temp.
For PSB for ex., the chuck gets smoke for the first stage, so it gets a cracked lid from the beginning of stage 2.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."
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