I've been wanting to try DO cooking and with my b-day coming up, my wife is considering gettng me one. I've done some reading on them but still have a question...When you are using charcoal briquettes, do they need to be changed out periodically to keep the temp consistant? Or do the briquettes last long enough and burn consistently enough to cook the entire time without enough mentionable heat loss?Doug

The answer will depend on the cook time. Short duration cooking can easily be done with one round of briquettes. An all day roast will require periodically adding fresh coals.

Simple answer is it depends what you're cooking. For a simple things, such as a dump cake, one round of charcoal may be enough. Something requiring a longer cook time, such as a stew or other meals will require you to refresh the coals. The trick is knowing when to do it. The good thing is, imo, its not a crucial timing type of thing. Have fun!BTW, if you haven't already, check out Byron's site for all things DO.

The briquettes will last around 30-45 minutes before you will need to start to add more. You don't really change them out. You just keep adding to keep the heat up. Get yourself a chimney starter with the Dutch oven.

brirene wrote:Simple answer is it depends what you're cooking. For a simple things, such as a dump cake, one round of charcoal may be enough. Something requiring a longer cook time, such as a stew or other meals will require you to refresh the coals. The trick is knowing when to do it. The good thing is, imo, its not a crucial timing type of thing. Have fun!BTW, if you haven't already, check out Byron's site for all things DO.Double ditto. The cast iron is heavy enough to hold heat while changing out the coals. You can tell when the coals have died. Our pot roast is usually a 3 hour cook and I only have to change the coals once. Other factors are wind and cold: windy days, the coals do not last as long as they burn faster; cold days, you need more coals to compensate for the ambient temperature. It's easy to get the hang of it. Just pay attention to your pot. Usually we sit around with our drinks and play cards while the pot is doing it's thing.Another good source of info where you can ask as many questions as you like from the experienced cast iron chefs is the Yahoo Dutch Oven group.http://groups.yahoo.com/group/dutchovencooking/

Here is a outing you may want to consider. It is not too far away and I have been thinking about going also. Could learn a lot. I am referring to the national gathering in October which is just south of Hot Springs a few miles.

Dutch Oven questions | Good Sam Community

26 Replies

SWMO
Explorer
Jul 30, 2013
I have a shortened Brinkman and I often drop my 8" in after smoking and cook a cobbler. It takes a little more attention then normal because the briquets are about done. I just start peeking at 20 minutes and it will finish somewhere between there and 30 min.
I also have a 5" that can make a side dish, such as vegetables for 2 or 3 people.
Rolling_Condo
Explorer II
Jul 30, 2013
I have the Volcano Grill that I use with my DO's. For reference I own 2 / 12" a 6 qt. and a deep 8 qt. The Volcano offers many options for cooking but really like it for cooking with a DO.
04fxsts
Explorer
Jul 30, 2013
path1 wrote:
One more question... If you only had one DO and were typically cooking for 3-4 people, would you start with 10" or a 12"?
We have both and find 10" best for our use with just wife and me. But we have noticed many times when getting a recipe they are based on 12". I thought that was no big deal until I ran out of room in 10". Now we make a test run in whatever size the recipe calls for, then if we like it, make changes to recipe. Wish somebody would tell me a short cut for that. I thought I could just subtract 20% to compensate, but does not taste the same. The other surprise to me was all the room it takes up. Not so much the D/O but all the things that go with it. P.S. Harbor Freight tools has "welding" gloves that I think are better than the Lodge gloves and cost $5.00 versus $14.00 and are the same height with more padding.

The 20% reduction for a 12" V 10" would seem correct but is not. To get the correct ratio to up/down size I use the area fo the oven. This is Pi X r2 or 3.1416 X radius squared.

10" oven is 3.1416 X 5 X 5 = 78.5 sq. inches

12" oven is 3.1416 X 6 X 6 = 113 sq. inches

14" oven is 3.1416 X 7 X 7 = 154 sq.inches

since I have been using this for my ratio for my 10" oven instead of a ratio figured on the diameter things have gotten a lot better. Jim.
camperpaul
Explorer
Jul 29, 2013
Even if it is "pre-seasoned" you will still need to season it before use.

A lot of people will make a big deal about it but it is really as easy as 3.14159265
ddndoug
Explorer
Jul 29, 2013
OP here...

Thanks everyone for all the advice and help. I decided to go with the 12" and will hopefully be trying it out this next weekend. (after I get it for my birthday, of course, lol)

Doug
path1
Explorer
Jul 26, 2013
Love the oil pan idea. Most are made from plastic now though. Where can I get the metal kind?

Just butting in...I got mine at a NAPA auto parts store. One was in stock and one took awhile to get because most everybody uses plastic. Before I painted them BBQ black I "pickled" them with vinegar, and scrub out with old (no more soap) sos pad to ruff up surface so the BBq black paint would stick. Mine had a cheap galvanized finish. Drilled hole in middle to connect with bolt for use and have a longer bolt that when lids are facing each other makes little D/O compartment for glove, lid lifter fits but barley (good fit). Also have lic plates used as wind screen help together with note book ring holders, takes 7 plates. And the 12 inch with "lic plate wide screen" barley fits so be careful lifting d/o in and out. The 10 inch works fine room wise. Also carry old bread board that does double duty. d/o rides in RV under table to keep floor from getting knickes and breadboard comes in handy for putting d/o on when serving from d/o at wood picnic tables when it is still hot (no damage). And the Oil pan holder also works great when at campgrounds that have bad or missing fire grate. OK finished thanks
brirene
Explorer
Jul 25, 2013
Just finished a meal in which I made a great stew in the 12" and stacked the 10" on top of that to make sourdough biscuits. I use a portable charcoal grill as my stand/table. Great for using in the campground, too. I do agree that, if you're only getting one, get the 12 to start.
Wishbone51
Explorer
Jul 25, 2013
I use the Lodge lid lifter. Decent price and adds some control when it's in the air.

For the pan underneath, I use an old deep-dish pizza pan if I don't have a proper fire pit.
SWMO
Explorer
Jul 25, 2013
magnusfide wrote:

Love the oil pan idea. Most are made from plastic now though. Where can I get the metal kind?

I've generally been able to find them in farm stores.
magnusfide
Explorer II
Jul 25, 2013
Tom Trostel wrote:
I'm suprised that nobody mentioned a claw hammer as a lid lifter. If you want to control the lid that you've lifted, buy a Mair lifter. They make the best.

Mair lifters
Yup, I have one and it's excellent for stable lifting of the larger lids.

Love the oil pan idea. Most are made from plastic now though. Where can I get the metal kind?

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