I'm almost embarrassed to ask this, but I've never actually seen anyone use a dutch oven, so I can claim innocence. 😉
Do you start with a cold oven and put the food in, then the charcoal, or do you preheat the oven?
Do you guys use a charcoal chimney or other "pre-starting" method, or do you just lay the coals on the oven and hope they light each other?
Surely you don't use match-light do you?
Do you need to add charcoal as it cooks down, or do you go back to the chimney principle or is one application enough?
I know the coals from the fire are the classic way to go, but I'm probably going to be practicing at home and we don't have a fire pit in the yard. 8)
I don't like to cook using coals from the fire. I want consistent results and there's too many variables when it comes to coals. I use briquettes for all my cooking. I light them in a chimney using a sheet of newspaper to get it started.
I find that the coals usually last for the entire dish. But if something takes over an hour, you usually have to replace the coals. I usually just grab a coal off of the DO, toss that in the chimney and fill it back up with briquettes. It takes about 15 minutes for the coals to all catch, so I do this at about 45 minutes.
I almost always start with a cold oven. But I do have a dish where I saute beef in the DO. I get the oven hot then toss in the meat. This is because the object in this case is to brown the meat. I also use a hot oven if we are doing personal pizzas. For that, I get the oven hot while we are making our pizzas in aluminum foil pans. Then we just drop a pan into the oven until cooked, pull that one out and put in the next.
Hope that's everything.
BTW, here's a shot of the Parmesan beef that I mention above. The beef is browned and I'm cooking down the "gravy"
[img width=640 height=480]http://fritzmonroe.com/camping/wp-content/uploads/2012/04/20120415_all_on_coals.jpg[/img]
Good Questions!
1. Starting with a hot or cold DO depends on what I am cooking. I usually start with a cold DO.
2. Yes, I use a charcoal chimney. I use pine fat lighter to start the coals.
3. Yes, I have used instant light charcoal but mostly use regular charcoal. I have also used lump charcoal.
4. Depending on the temp. and the length of time, you may or may not have to add coals. Lots of factors go in to determining that. Moisture in the air, ambient temperature and wind.
5. I have cooked with "fire coals" but the temperature is much harder to regulate and maintain.
Hope this helps!
Does anyone use a thermometer to identify the temp of the DO? I was going to use the one from my Wood Stove at Home but it busted a week before the last time I went out. I know they have the remote laser thermometers now. Would that measure the coals outside and not the internal temp?
Matt O 2006 Skyline Nomad 27' travel trailer. Previously owned 1986 Coleman Columbia / 1992 Coleman Senecca / 1989 Born Free Class C RV.
I use a Charcoal Chimney also, I bought a large one from Lowes so I could heat up a large amount of coals as needed. I wad up a sheet or two of news paper underneath and light it. When I see the coals on top starting to get a little white on the edges like they are lit, I pour out and use on the D.O. with Tongs. No lighter fluid needed. I bought a set of Tongs just for charcoal placement.
I don't use a thermometer. I cook by smell and time. I have seen them used but every time you raise the lid you are loosing heat and extending cooking times. I was taught to hold my hand about 5-6 inches above the top for a long 3 Mississippi count. If 3 Mississippi was burning your hand till you cant stand it, its very close to 350 degrees. I have checked this many times and it was very close to 350 degrees on thermometer. 425 is a long 2 Mississippi count.
I've never used a thermometer. I use the Dinwiddie method of temperature control. I usually use my 12" deep. If I want 300F, it's 1 ring under and 1 ring on top. For 350F, it's 1 under and 1 1/2 on top. For 400F, 1 under and 2 on top. I've never done 450F, but that's 2 1/2 on top and 1 under.
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