Matt,
You will always be The Dutch Oven Guru to me... I am the student you are the master. Maybe someday I too will fix peach cobbler in 30 ovens for 300+ people and maybe then I will have reached your degree of masterdom. You are the one who jump started my quest in the black iron by agreeing to part with one of yor prized IDOS 5"ers.
Miriam C. wrote:;) Dean, just what kind of oven did you put the Maca's in to season?
Aunti M,
I'll tell yaa... I was never so bummed as I was when I was seasoning the big stuff...
The setup worked great, it's just I wanted to take a picture of it (#%*&! batteries in the camera died) and post a bocus thread about my new smoker, hoping to blow Ira's mind.
I used my crab cooker, an old portable firepit that TDN gave me and a beat up sheet of 4' x 10' aluminum that came with the abandoned project I aquired. Cut a couple of scraps of tube steel, tossed in a 16" pizza pan to act as a heat diffuser and poked a couple of thermometers in the side of my concoction and I ended up with what looked liked a 6' tall bullet smoker.
One neighbor asked if it was a still, another one wanted to know if I was smokin' a whole side of beef.
I did two rounds of seasoning on the Maca's and added a fresh coat on the 20" Cabella's oven.
I did five cycles in all, from 9 'o clock in the morning until 1:30 the next morning. I'm surprised no neighbors complained about my last cycle, 'cause to keep the oven at just below 500F on the final stage of a cycle that burner sounded like a jet.