New to Outdoor Dutch Oven Cooking

vidotchis wrote:
Right! Charcoal is really easy to use so far. I am using Weber Master-Touch Charcoal Grill and have not had any problems, the legs look slightly flimsy aluminum as well as the rims that are rigid plastic. I love outdoor cooking and bbq scenes, So I usually read these kinds of appliances at thebarbec.com. The food warming rack is handy to cook baked potatoes, or veggies in tin foil over the direct coals. The extra height keeps them from burning too much. The gourmet grill rack is nice.

Spam-ad?

Right! Charcoal is really easy to use so far. I am using Weber Master-Touch Charcoal Grill and have not had any problems, the legs look slightly flimsy aluminum as well as the rims that are rigid plastic. I love outdoor cooking and bbq scenes, So I usually read these kinds of appliances at thebarbec.com. The food warming rack is handy to cook baked potatoes, or veggies in tin foil over the direct coals. The extra height keeps them from burning too much. The gourmet grill rack is nice.

Love DO cooking. Had a 3 stacker at the beach one year, we sure drew a crowd! Always have used charcoal, and we always seem to use more than it calls for. We haven't had anything undercooked yet, but have burned a couple of things. As my FIL would say, it's good for your teeth. ;)

I use charcoal because I’m lazy. I like it to be as close to set it and forget it. I turn the lid 1 direction and the oven the other every 15 minutes, and change the coals every hour if need be. Other than that I’ve got my feet propped up and a cold beverage in my hand and enjoying the evening.

ppine wrote:
Do whatever you want. I resent people telling newbies they need charts and have to count charcoal. totally optional.

Seems like you said you've been doing this with wood for years...That's why you're good and comfy with. Some of us don't have that kind of time and or experience and prefer to have a guide to get started. I think if you actually "resent" people suggesting a chart to go by........ maybe this isn't a thread you should be commenting in.....

Do whatever you want. I resent people telling newbies they need charts and have to count charcoal. totally optional.

JRscooby wrote:

You're right that cast iron is forgiving. But some of us like a little more precision for some of our upscale dishes. The fact of the matter is, the cast iron chef community is also quite forgiving and amenable to differences between cooking styles. Most of us don't get worked up over which "style" is better (unless you have a competition with rules). If it tastes good we'll applaud the chef.

But sometimes, like everything else, you will run into somebody that "knows" how things should be done.
Once my little fur girl begged a 2 legged 1 into our site. Her dad came with. When he saw a dome lid on my camp oven "that's not Right!" I lifted the dome, stirred the beans, moved that oven off the rimed lid, checked the skillet of corn bread. Asked them to stay for supper.
I don't know why, but I get better results cooking CB with the hot lid closer to food than with the oven.

Then there are those who think they know the only way. Truth be told there are a number of methods for DO cooking. Life’s too short to bicker.

You're right that cast iron is forgiving. But some of us like a little more precision for some of our upscale dishes. The fact of the matter is, the cast iron chef community is also quite forgiving and amenable to differences between cooking styles. Most of us don't get worked up over which "style" is better (unless you have a competition with rules). If it tastes good we'll applaud the chef.

But sometimes, like everything else, you will run into somebody that "knows" how things should be done.
Once my little fur girl begged a 2 legged 1 into our site. Her dad came with. When he saw a dome lid on my camp oven "that's not Right!" I lifted the dome, stirred the beans, moved that oven off the rimed lid, checked the skillet of corn bread. Asked them to stay for supper.
I don't know why, but I get better results cooking CB with the hot lid closer to food than with the oven.

ppine wrote:
What do you do when you run out of charcoal?

Cast iron is forgiving. I can get a rough idea of the temperature with my hand. You want 350 I can give it to you.

A number of cgs including state parks won't let you bring in your own firewood (disease and insect precautions). Hardwoods are best for DO cooking but some parks just don't have that lying around. You end up buying small log packs that are more expensive than charcoal plus you cannot be sure that hardwood logs are included. This is where charcoal becomes important.

A 20 lb bag of Kingsford Original (what most cast iron chefs prefer to use) goes on sale in the autumn and can be bought for less than fifty cents per lb. The 20 lb bag will last through a number of cooking sessions where that small bag of wood bought from the cg store won't.

You're right that cast iron is forgiving. But some of us like a little more precision for some of our upscale dishes. The fact of the matter is, the cast iron chef community is also quite forgiving and amenable to differences between cooking styles. Most of us don't get worked up over which "style" is better (unless you have a competition with rules). If it tastes good we'll applaud the chef.

I have been cooking with wood for over 40 years. Charts and formulas for charcoal seem absurd to me. Then people want to add gizmos like charcoal chimneys, charcoal starter, gloves, trivets, Dutch OVen tables and tons of other stuff. What do you do when you run out of charcoal?

Cast iron is forgiving. I can get a rough idea of the temperature with my hand. You want 350 I can give it to you.

Don't make cooking with cast iron complicated. It is simple and works for everything. All you need for a deluxe outfit is a DO, a shovel and something to pick up a lid. Water pump pliers, a hay hook, vice grips work fine. Or you can buy a lid lifter., My brother made me a nice one, long enough so I don't have to bend over.