Maybe while doing a class where there seems to be
many people real new to the DO world, some of the
suggestions below could be either passed out on a
sheet or talked about, while baking or cooking a
presentation dish?
Tips & Smart practices:
For the new person to DO cooking to consider
I think a few words from experience of where and what to buy with the
new person in mind, who is just starting out. Where can they buy items
that do the job for less money, than more costly brand name company items.
Tips:
How to manage coals:
Best types?
How much charcoal should one bring?
Storage with cleanliness in mind?
How to manage tools:
What are a must for tools for manipulating DO's?
What are nice to have tools?
What are some ideas of keeping tools together?
How do the pro's manage their storage of DO's?
Must have accoutrement's or nice to have
Best cooking & baking practices
Best cleaning practices for iron
*****
Personal questions I have:
I would like to know if there is a
internal thermometer that has
a wireless probe so the cover of the DO can stay shut, yet
get accurate readings? If so what models are used by the pro's?
I would like to know if there are any makers of heat shields like
the Nick Manos's
Dutch Oven Cap easily
found and what websites or contact information. Nick, I guess has past on
and so don't know if these used to be found in Utah items can be had?
I would like to know where to buy a
stand alone gas burner head with a
deflector, that can be slipped under a DO and heat the bottom. So the DO
could set on the ground or table and the burner can slip under with ease.
This used with the Dutch Cap type shield would facilitate places where no
fires are permitted.
by Ma3tt » Mon Aug 27, 2007 7:51 am 
