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Dutch Oven on an Egg

abundellabundell Posts: 58
edited 12:16PM in EggHead Forum
I'm scracthin' my head (but always willing to learn). Why would you put a Dutch Oven in an Egg? Does the food actually taste any different? Or is the only time folks put a Dutch oven in an Egg is when something else is cooking and there's that extra room you can use "for free"?


  • The food can/does tast different if you leave the lid off of it.
  • Tis hard to cook stews, chili beans, soup, on a grid. Try it you'll like it. Miles out.
  • Celtic WolfCeltic Wolf Posts: 9,773
    I rarely use my oven inside, so the DO is a necessity when I am cooking pot roasts, stew, soups and other gooey stuff.

    The Egg also provides a constant heat source around the dutch oven..
  • Wise OneWise One Posts: 2,645
    I'm still working on the soup but if you balance those little chili beans along a single grid on the grill, they cook just fine. Be careful when removing however as it's easy to lose the entire batch.
  • try turning them sideways. They won't fall thru as easily!!
  • I can't believe you posted that. LOL...Teach me . Miles out
  • 02Roush202Roush2 Posts: 119
    I used mine for a cobbler desert recipe I found here earlier this summer. Served it right after the brisket. Absolutely great!
  • Grandpas GrubGrandpas Grub Posts: 14,226
    The egg, spider and a dutch oven is as close to heaven as you will get. If you use the lid you may as well as put the DO in the oven - no lids allowed.

    Cast Iron skillet and or pan also is pretty darn good too.

    Some of the best egg eats is achieved with a DO. I have a 6# pot roast on right now.

    Here are some ideas.






  • DSCN3123.jpg
    Green Chili Stew, I cooked it at the Eggs By the Bay this year everyone raved about it. The recipe is on there WEB site.
    Oxtail Stew
    P.S. No lids!
  • WADougWADoug Posts: 191
    Great question, thanks! The responses were helpful to me, and I'm sure others. I haven't tried a Dutch Oven type cook yet. There are many experts here that cook with a dutch oven in the Egg and the results are remarkable. I am closer to you than them regarding being in this forum, but I respect their opinion and try to follow it. Please share your results - it will help me - I'll share mine when I get the dutch oven a try.
  • 02Roush202Roush2 Posts: 119
    Oh man that pot roast looks great! Could I talk you into more details? Sure would love to give that a try!
  • Big'unBig'un Posts: 5,909
    Geez Gramps...That's awesome!!
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Here is a link to an earlier post with detailed pictures and the complete recipe.

    The recipe is long but this is really a simple easy cook. The best part is it is very hard to mess it up.

    Hope you enjoy it.

    BTW - Response to an question above... I lowered the grid temp down to 300° (about 320° dome) and the liquid was still more into a light boil rather than a simmer. All was well and tasted great.

  • JLOCKHART29JLOCKHART29 Posts: 5,897
    The Egg with platesetter or any indirect heat barrer is an oven. I use it as such. Add smoke wood and crack/remove lid for more flavor or close lid and no wood for less/none. Did this couple days ago.
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