the barbaque brickets refeser and a do.

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the barbaque brickets refeser and a do.

Postby slowcowboy » Sat May 19, 2012 10:11 pm

okay. I am nearly ready to try out my dutch oven a 12 inch. I am a poor boy living in a economic depresson so I bought in wally world the cheapest bag of charcoal brikets to try out one dish.

they are the instant light ones. will the work just as good as the ones you light in a charchoal starter???????

its been a while but refresh a guy that does not use charcoal brickets much on the process.

and how do you light the ones you put in a starter again.

what about the ones that are instant light. just hit them with a flicker?

how about a briket re training?

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Re: the barbaque brickets refeser and a do.

Postby asianflava » Sat May 19, 2012 11:29 pm

I hate match light charcoal, but for DO use it probably doesn't matter since technically you're not cooking on them. They should work the same once they're ashed.
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Re: the barbaque brickets refeser and a do.

Postby Jim Marshall » Mon May 21, 2012 11:09 am

Here is some pretty good information on the dutch oven cooking.
http://papadutch.home.comcast.net/~papa ... g-tips.htm
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Re: the barbaque brickets refeser and a do.

Postby bobhenry » Mon May 21, 2012 12:04 pm

o.k. SLOW The word for the day is KINGSFORD.

You will find your bargain brand will require twice as much because of 1/2 the burn time.

Remember the old addage "Good fresh clean oats demand a fair price HOWEVER if you can wait till they are thru the horse they are cheaper". :lol:

Now the lesson as it has been explained to me....Taking the diameter of oven times two bricketts will get 350 degrees. A brickette is approx 12 to 15 degrees each so an additional pair raises the cook temp approx 25 degrees. The safest of the four cooking technique is the "bake" mode. For this you place 3 times as much on top as on the bottom so for a 12 inch you have 24 bricketts that 18 on top 6 on the bottom.
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Re: the barbaque brickets refeser and a do.

Postby CAJUN LADY » Mon May 21, 2012 2:06 pm

Cowboy, listen to Bob Henry. Don't use the insta light charcoal or a cheap brand. The insta light burn too fast which means you will use more charcoal, which means you will go through your bargain brand charcoal much faster. Kingsford can be bought on sale at Home Depot - just check with them each Sunday or Monday or watch for their sale papers. They usually have 2 bags for a good price.

I don't know if your dutch oven is seasoned or not but I found the best way to do it is to fry chicken, fish or whatever in it a few times. And if you can do it outside, your mother would love you more. I'm a messy fryer so take that comment from experience.

To light Kingsford charcoal, just put them in a charcoal chimney with a bunch of newspaper bunched up under it and light the paper. It will take a little bit for all the charcoal to get going but it's so much better than the insta light charcoal. I do use the insta light ones when I'm camping and want something fast for the BBQ pit but I honestly prefer to use regular bricketts - no stinky smelly charcoal lighter fluid smell either.

Let me check in my camper bag and see if I have a copy of the brickett calculator. It's a good thing to have on hand. Also, Google dutch oven recipes and they will tell you the amount of bricketts to use for each recipe. Heck, I think Mike has a D.O. cookbook that can be downloaded on the forum.

Just remember that you have to turn the oven about a fourth in one direction and the lid the same in the other direction about every 15 minutes to cook evenly. Take your time and enjoy it! :thumbsup:
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Re: the barbaque brickets refeser and a do.

Postby Woodbutcher » Mon May 21, 2012 7:45 pm

I agree with the charcoal advise Slow. But use what you have this time. I use a charcoal starter chimney . If it's a long cook I keep a few coals in the chimney and add a few fresh ones to keep the oven going.

Now some people will not agree here. But an easy way to cook with a DO without counting coals is to put a ring of burning coals around the outside edge of the bottom and a ring around the top lip . Rotate the bottom on the burning coals every 15 minutes and turn the lid the opposite way a 1/4 turn. This method works well for most things.

Just start out with a simple Dump cake. It's cheap and most sweet things taste good no matter how they turn out. Post pictures!
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the barbaque brickets refeser and a do.

Postby GerryS » Mon May 21, 2012 8:37 pm

I'm a fan of lump charcoal in my Komodo, how does lump work with DO's?
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the barbaque brickets refeser and a do.

Postby nevadatear » Mon May 21, 2012 8:42 pm

I Agree with the dinwidde ring method. The good thing about it is it automatically takes into count for smaller or larger charcoal. Smaller briquettes, the more you use, lager equals less charcoal. It all balances out. However you do need to make sure your ring on the bottom is smaller or you will burn your cake. Your bottom ring should fit between or just inside the legs.
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Re: the barbaque brickets refeser and a do.

Postby slowcowboy » Mon May 21, 2012 10:46 pm

my. lots to remmber and lots of info! thanks guys.

I stared along time at the kingsford sacks in wally world and thought i was to broke.

it was a hard desicon. but not to bad a price that I can't up grade.

I am doing a dump cake the first time and its out of mikes down loadeable 100 page or more do recipe book on here.

was not sure on the chracoal and was not even aware I need to turn the do.

so I proably just lift the hole oven up and turn it and set it down in the charcoal again I am assuming.

it will be out side cajon. I am not dumb on making a mess inside. I plan to keep m hide intact!

and I am great at making messes! heeeeee!

no. its going to be tried out on a bob henry satallite do table.

and it will be on the front concrete patio.


any one use a coleman stove to get these things to light in the charcoal starter?

I have heard romurs of this in the past.

slow.
Plans. there was supposed to be plans to be followed when I built this thing. Opps! AH, gee, tum,tee tum. I think I forgot about the plans 2 years ago. ------Tow vehicles, 1995 ford explore, 1994 ford ranger, 1993 ford F-150, 2009 4x9 Off road teardrop, on harbor freight greatly modified frame.
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Re: the barbaque brickets refeser and a do.

Postby slowcowboy » Mon May 21, 2012 10:59 pm

okay. I just seen I had posted on this topic on a old tread I started over a bout 2 years ago. my my. 2010 seems like yesterday and its 2 years ago! yickes. I am still out of work!!!!!!!!

oh, well. any ways. lots of info in the old tread too. and sorry on the repeate. I wanted just a brusher up any ways.

slow.
Plans. there was supposed to be plans to be followed when I built this thing. Opps! AH, gee, tum,tee tum. I think I forgot about the plans 2 years ago. ------Tow vehicles, 1995 ford explore, 1994 ford ranger, 1993 ford F-150, 2009 4x9 Off road teardrop, on harbor freight greatly modified frame.
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Re: the barbaque brickets refeser and a do.

Postby Woodbutcher » Tue May 22, 2012 7:04 am

Slow, I often use the stove to start the chimney and yes you pick up the whole oven and turn it. Good luck!
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Re: the barbaque brickets refeser and a do.

Postby parnold » Tue May 22, 2012 7:48 am

GerryS wrote:I'm a fan of lump charcoal in my Komodo, how does lump work with DO's?


Because of the inconsistency in size it will be difficult to use lump charcoal. Also probably three times as expensive as using Kingsford. The charcoal has no effect on taste, so no need to use something more expensive.
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Re: the barbaque brickets refeser and a do.

Postby bobhenry » Tue May 22, 2012 8:47 am

clockwise ......counter clockwise ...... :roll:

What is turning which way ????

I actually retained something that I read on one of the D.O. sites

If you have a lid with any decernable markings just leave it setting in the same position as you started and rotate the pot only.

As I am easily confused with more than one task at a time it greatly simplified the art of D.O. cooking.
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Re: the barbaque brickets refeser and a do.

Postby CAJUN LADY » Tue May 22, 2012 9:37 am

Cowboy, I use my Coleman stove to light my chimney when I'm in a hurry or just being impatient. Works great! Oh and what I meant about not frying inside - I have a large, deep cast iron skillet that I use to fry fish and chicken in. I have done this on my electric stove and always make a mess and I am the one who has to clean the mess and smell the fried foods for hours after. Soooo...I now fry my chicken or fish outside (unless it's raining).

Turning your dutch oven is just to prevent "hot spots" and to promote even cooking of your dish. Just relax and enjoy! And remember, :pictures: :pictures: :pictures:
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Re: the barbaque brickets refeser and a do.

Postby CAJUN LADY » Thu May 24, 2012 9:16 am

Mike,

Go to BOARD INDEX above, then click on CAST IRON, and the 4th line down, click on CHARCOAL CALCULATOR. Doug has a really good link posted that you can use for determining how much charcoal you need to use for what you are cooking. :thumbsup:
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