I see the kind with feet at gatherings, but is anyone doing open fire cooking with a DO and tripod stand?
CD
caseydog wrote:I see the kind with feet at gatherings, but is anyone doing open fire cooking with a DO and tripod stand?
CD
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".
Joanneasianflava 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.
asianflava wrote:.... He said that it was an easy way to crack an oven. ....
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
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
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