by Corwin C » Thu May 19, 2011 7:01 pm
Stacking is truly an art. I'm definitely not a professional, but ...
I use briquettes with my DO and use double the size in inches of briquettes with 1/3 on bottom 2/3 on top. When stacking, my experience is that you can use a few less briquettes and split about 50/50 (because the heat will be trapped) and that is the bottom heat for the upper DO. Use the same recipies as you would with a single DO. My success is somewhat marginal, but it has all been edible (is anything out of a DO inedible?) When progressing to smaller ovens, put the briquettes on the edge to prevent overheating the upper oven.
Keeping track of rotating the ovens and lids can be a challenge if your up to 3 or more stacked. I once went to a wonderful dinner where the cook had a stack of 5! All 12" ovens. He started the first oven, prepped the second, spun the oven and lid of the first, stacked on the second, prepped the third, spun the ovens and lids of the first two, stacked on the third, prepped the fourth, etc. etc. until he was done. That last set of oven and lid spinning looked like a martial arts review ... truly amazing. Bread, meat, potato, veggie, and dessert ... makes my mouth water just thinking about it ...
Corwin If I am unwilling to stand up straight before the world and admit what I have accomplished during the day, without excuses, in complete and honest detail, then I can do better ...
and no one should be expected to accept anything less. -- myself