Teardrops n Tiny Travel Trailers

I see the kind with feet at gatherings, but is anyone doing open fire cooking with a DO and tripod stand?

CD

I haven't had any experience doing it, the guy who gave the seminar at IRG said not use one. He had one at his camp but it was for looks. He said that it was an easy way to crack an oven.

Maybe someone here has their own experience using one? I'm kinda curious too.

I'd just have to say that I've been cooking in these things for over 35 years and I've never used a tri-pod, but it'd be my guess that it would be a bunch easier than using a bi-pod

caseydog wrote:I see the kind with feet at gatherings, but is anyone doing open fire cooking with a DO and tripod stand?

CD

CD,

I've know a few people that have played around with tri-pods, but I don't know anyone who uses one regularly. Do they work? Sure. But I can't see an advantage to one. I would be much more inclined to use fire irons like the ones pictured below. Using different length "S" hooks allow you to adjust the height over the fire.



This gives you a lot more usable space. A tripod is only good for one pot, irons can hang a number of pots and ovens at the same time.

These irons are from this site:

http://www.blackbearforge.com/fire-iron.htm

I am planning on making a set to see how I like them. I'll probably make the first set out of rebar. That way if I don't like to cook with them I won't have much money tied up in them.

Joanne

Rocky,

He also said that you can't use PAM in your ovens and I do that all the time. People have been using cast iron over open fires since colonial times (and before). The cowboy cooks did it all the time too.

I think he may have playing a little fast and free with his "facts".

Joanne

asianflava wrote:I haven't had any experience doing it, the guy who gave the seminar at IRG said not use one. He had one at his camp but it was for looks. He said that it was an easy way to crack an oven.

Maybe someone here has their own experience using one? I'm kinda curious too.

Joanne wrote:Rocky,

He also said that you can't use PAM in your ovens and I do that all the time. People have been using cast iron over open fires since colonial times (and before). The cowboy cooks did it all the time too.

I think he may have playing a little fast and free with his "facts".

Joanne

asianflava wrote:I haven't had any experience doing it, the guy who gave the seminar at IRG said not use one. He had one at his camp but it was for looks. He said that it was an easy way to crack an oven.

Maybe someone here has their own experience using one? I'm kinda curious too.

Yep, I figured as much, that's why I was curious to see what others thought. They have to be somewhat useful or they wouldn't still be around.

Joanne, I guess my real question was whether people are cooking over a fire with hanging pots. And, you answered it.

I hadn't given any thought to tripod vs. a bar, but the bar does make more sense.

asianflava wrote:.... He said that it was an easy way to crack an oven. ....

I find this statement a little odd too...


Dale

I have a tripod and just got a cast iron "bean pot". it has a pour ring on the side. I think it sat outside full of water for years becasue of the rust and flaking. At IDOS in Lapine I learned how to clean it up so as soon as I can i will use the tripod for soups, stews and chili type meals. I am curious how it works.
Will let you know

Rocky...was that the same guy that wore the full Nomex/ firefighting suit with headsock when we opened the pit BBQ? Just asking...Doug

We have cooked in cast iron hanging over or on a grid over fire plenty of times and never had a problem so far. It is harder to control temps evenly though dependant on what we were cooking was the main problem. I think the real concern with a problem of cracking or more potential warping is to use decent quality (thicher) cast iron to compensate for uneven heating other than burning the food alittle. But then again I was hungary. I have never had a problem with that either. Of course now that I've said that I will have a problem I can see it now I will be the first camper killed by exploding Dutch Oven Apple Cobbler shrapnel. Yes I can see the headlines now

I was wondering how this would work for slow cooking a stew or soup. Can you hang it high enough, without being ridiculous, to do a low-and-slow cook?

CD

caseydog wrote:I was wondering how this would work for slow cooking a stew or soup. Can you hang it high enough, without being ridiculous, to do a low-and-slow cook?

CD

If you note the chain in the picture here, we use this set up for our dutch oven, as well as a makeshift grill made from a small webber grill grate and some window sash chain. Adjusting for temperature is as easy as raising the chain by 1 link, or even 10 links.

caseydog wrote:I was wondering how this would work for slow cooking a stew or soup. Can you hang it high enough, without being ridiculous, to do a low-and-slow cook?

CD

Hey CD,

I think it's all about technique. If you want to slow-cook, you would want to control the height of the oven as well has how much fire is under the oven. I would hang my oven so it was at a medium height and use a shovel to move the coals/firewood under the oven. You wouldn't want to have it hung over a roaring fire, but rather a low cooking fire.

Joanne

I used a tripod to cook a big pot of beef stew. It worked great but I cooked the stew for a long time to break down the meat so I wasn't worried about goofing with coals on the top of the lid.

I like the tripod effect because it reminds me of the old cowboy movies when everybody was chillin' out around the fire after a long day.

Jeff