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Stacking Dutch ovens

PostPosted: Sun Feb 12, 2017 12:46 pm
by slowcowboy
Any one ever cook with Dutch ovens stacked on top each other? How does it work? Full us in on cook I g with Do stacks?????Slowcowboy

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Re: Stacking Dutch ovens

PostPosted: Sun Feb 12, 2017 1:09 pm
by QueticoBill
Not an expert but last time I did bread I stacked and used bottom amount of coals on top of lower Dutch oven. Not much to it.

Re: Stacking Dutch ovens

PostPosted: Fri Feb 24, 2017 7:11 pm
by wagondude
Stacked cooking works best with things that like 50/50 coals rather than the 1/3 under 2/3 over setup. Remember, heat rises, so the oven requiring more heat should be on top. Of course you can only do that if they are all the same size. We did dump cakes in Scouts with as many as three ovens stacked. You may have to adjust cooking times or rotate ovens through the stack if they are the same size, so keep an eye on them.

Re: Stacking Dutch ovens

PostPosted: Fri Feb 24, 2017 8:34 pm
by swoody126
wagondude wrote:Stacked cooking works best with things that like 50/50 coals rather than the 1/3 under 2/3 over setup. Remember, heat rises, so the oven requiring more heat should be on top. Of course you can only do that if they are all the same size. We did dump cakes in Scouts with as many as three ovens stacked. You may have to adjust cooking times or rotate ovens through the stack if they are the same size, so keep an eye on them.


WELL NOTED! :thumbsup:

and you can't do periodic checks when you stack

may take more fire to make more coals butt you have better control when each oven has it's own heat sources

Image

and this was just our biscuit line

the 4 - 16's full of cobbeler pie were on the other side of the cook fire :)

the 4x8 grill in the background was covered w/ rib eyes 4x that efternoon

sw

Re: Stacking Dutch ovens

PostPosted: Sat Feb 25, 2017 7:44 am
by bobhenry
You have to plans a menu that will adapt to stacking. Breads require 3 times as much heat on top as on the bottom. So if you place a stew on top of the bread this will allow the somewhat smaller pot to have 3 times the heat on the bottom with a smaller amount on top. The large quantity of liquid in a stew will prevent burning. Now the little pot on top has once again a small amount of heat on the bottom and you can easily bake a great dump cake or such for dessert with 1/4 on the bottom 3/4 on top.

Remember diameter of the pot time two for 350 +/-

Here is a link to the 2013 seminar for more info on temps and techniques.

https://www.youtube.com/watch?v=trowX9DxwVI