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Camp Chef Cast Iron!

PostPosted: Sun Sep 27, 2009 7:51 am
by Nitroxjunkie71
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I have answered a lot of my own questions lately by searching but had to finally post a question. Does anyone have good or bad experience with Camp Chef dutch ovens?

I have been looking to get a good dutch oven for quite a long time now and have been trying to narrow down my search a bit. Thanks in advance for any info.

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PostPosted: Sun Oct 04, 2009 6:37 pm
by Steve Stephens
I'd probably go with a Lodge dutch oven if buying new. Made in the USA with good ingredients and quality control. Isn't Camp Chef made in China? Who knows what kind of iron it's made of?

OLD made in the US camp ovens are hard to find and expensive but much better made than what you can currently buy new. OLD Lodge from before WWII is really good quality. There are also a lot of old, often unmarked, camp style ovens.

PostPosted: Sun Oct 04, 2009 11:00 pm
by dmb90260
Camp Chef is fine. I have one or tow of those DO's in the pix Mine seems to be a 12" deep and works very well. I would prefer Lodge but never hesitate to get CC. They make some sizes different for Lodge. Mix and match. Once it is seasoned you will not care.
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This is a shot of me using it to make a tamale pie last week at Spamboree.
My photog forgot to get a finishe product shot and it did not last long.
The recipe was Whitey's Tamale Pie over on http://Camp-cook.com

PostPosted: Mon Oct 05, 2009 12:29 am
by Dean in Eureka, CA
I have their 20"er, which was a private run for Cabela's...
Of all my big ovens, I've used the Cabela's for all but a handfull of prime ribs that I've done over the last few years. One nice feature about Camp Chef ovens, is that they have a thermometer port... Which consists of a notch at the top of the oven wall and a coresponding notch on the lid. When spun into position the notches form a nice little hole, which a thermometer can safely be inserted without risk of being damaged. I shorted out a cable to a digital thermometer using one of my Maca ovens right in the middle of doing a large prime rib, which doesn't have a port. I've been very tempted to grind these notches into my other big ovens, but haven't as of yet...
Best of all, the Cabela's 20"er was brought to me during a gathering by a teardropper. :thumbsup: