Dutch oven on Volcano grill

I did another test of using the DO on the Volcano, using propane. I got it to stop scorching by putting some aluminum foil on top of my diffuser plate. It worked great!

Fortunately, ppine, I won't have to cook this way next week, as they have lifted the restrictions. I can cook with charcoal, which is my preferred method of cooking, including dutch oven cooking.

I have a DO and a Volcano. To me that was one of the major reasons for the Volcano. It's too big and awkward to carry all the time in a B+. Mine is also the "3", but have never used anything other than charcoal when using the DO. And sorry I be of more help but I do agree with magnus, turn, turn, turn.

crowds,
I am praying for Colorado to get some more rain. I used to live there in the 1980s. I still miss it.

Well, ppine, I would rather cook with wood or charcoal, but the Forest Service or various counties in Colorado don't want to allow me to use those fuels. So, I had to find an alternative. I don't want to cook only on the stove while camping, so a gas grill is all they will allow, at least for now, due to dry conditions.

Some people really like gadgets. I think cooking in a Dutch Oven should be simple with a wood fire and a shovel. Others like tables, charcoal, volcanoes and tongs, gloves, and lots of other stuff.

avoidcrowds wrote:
I recently got a Volcano grill ("3" fuels), so I could take one grill and do charcoal or propane, depending on burn restrictions.

I tried the dutch oven on it, and it worked pretty well. I did get two hot spots on the bottom, even using the diffuser.

Does anyone use a DO on a Volcano grill? If so, how do you manage hot spots?

Thanks!

Don't have a volcano but I suggest you do what all Cast Iron Chefs do when avoiding hot spots. Turn the whole pot one quarter turn every 15 to 20 minutes.

If you're making biscuits turn it one quarter turn every 5 or 6 minutes.