New to Outdoor Dutch Oven Cooking
Looking for recipes (and/or) links to recipes. Prefer the number and placement of coals with the recipe! Thanks In Advance!
Forum Discussion
DrewE wrote:
One useful "secret" to keep in mind for dutch oven (and other) cooking is that very often oven temperatures are not at all critical for the success of a dish. If it's a little cooler, it'll just take a little longer to cook; and if it's a little warmer, it'll merely be done sooner. Keep an eye on things and adjust the heat according to what you see and you should have no great trouble.
Exactly. Not only keep an eye on it but keep your nose on it too. If it smells like it's starting to burn, it usually is. This is not "set it and forget it" type of cooking.
Chill winds affect the pot temperature. Humidity. Charcoal briquets or wood coals impact it. As I mentioned earlier, a Weber tabletop kettle like Smokey Joe will hold a 12" oven and help maintain a steady temp.
