mandy wrote:If you feel inclined go to the camp-cook link in the above menu and It'll take you to Joanne's forum for
Dean in Eureka, CA wrote:Tables mainly came about from competition cooking with requirements from property owners where cookoffs take place, that briquettes must be elevated above the ground... Health department issues and concerns as well ... It's easier to get repeted results each time too ... I was concerned about weight too, so I built mine out of aluminum...
NWsage wrote:Hi,
I hope this isn't a stupid question ... but, I'm trying to understand the need & benefits of using a table for do cooking.
I was a trail cook for several summers where I learned to cook with do's. We packed in by mule the do's and charcoal. When cooking for dinner, we just placed the bottom layer of coals directly on the dirt or on foil if the ground was damp. Even when we cooked at base camp, we didn't use any do tables.
Now that I'm considerably older, I can see the benefits of not having to bend over or kneel so much ... but, as I recall, once the meal is baking, I didn't do much more than monitor the correct heat distribution and turn the oven and/or lid with a lid holder, if needed.
I will want to bring my do's in our new (to us) little teardrop every now and again. But, I also want to keep our load as light as possible. That is, I'm trying to figure out if it's worth having a table.
Please, let me know what I'm missing by not having a table ...
Thanks, Suanne
Joanne wrote:... a couple of advantages to a table...cooking at a comfortable height, a nice wind screen, and not damaging the foliage. The down side is one more piece of equipment to haul around ...
If you are looking for a compact cooking stand I have a few of these little guys available ...
dmb90260 wrote:Keep an eye out for Cabela ads if there is a store near you...
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