Once You Go Lumberjack

Wood fired oven - chicken stew in the cast iron dutch oven

Discussion in 'The Smokehouse' started by fishingpol, Sep 3, 2017.

  1. fishingpol

    fishingpol

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    We are at about 57, rainy and dismal today. Time to try the new to me Lodge dutch oven. Fired the oven with pine and then maple. I prepped the chicken and vegetables inside.

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    Cut carrots, onions and small potatoes.

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    Into the oven for 1 hour with the door bricked up. I pushed hot coals all around the DO for even cooking. Rolls went in after the hour and the wood door went on.

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    Everything out. 175 degrees on the chicken. Carrots and potatoes were cooked very well. The chicken was very juicy.

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    I sieved the chicken and veg out and made gravy with the broth. I cut the meat off the carcass and added that to the gravy along with the veg. The rolls went back in for a few more minutes to brown them.


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  2. BigPapi

    BigPapi

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    That looks fantastic. We had a great smoked chicken dinner tonight, but I'm hungry all over again now.

    Do you have a build thread here on your brick oven? This is something I've got to build if I ever get caught up on firewood.
     
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  3. Woodwidow

    Woodwidow

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    Just saw this now and right before bed. Dinner looks like it was awesome. I always like the pics of the fire in the oven at the beginning.
     
  4. Punk Wise

    Punk Wise

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    Fired the wfo yesterday for pizza finally found the perfect cheese mixed.made one with jalapeƱos that I canned in bread and butter mix and pepperoni.
     

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  5. fishingpol

    fishingpol

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    Those look very good. Are the bricks in place to prevent the crust from burning?
     
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  6. Punk Wise

    Punk Wise

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    Yes the bricks keep the crust from burning I just tried that and it great
     
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  7. fishingpol

    fishingpol

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    I use a piece of angle iron maybe 1 1/2" high. Pushed right into the coal bed so I can get the pizza in tight. It is low enough to let the heat radiate over it to brown the top. Also low enough to let air to the coal bed.
     
  8. Scotty Overkill

    Scotty Overkill Administrator

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    Looks delicious as always, fellas!! I've done quite a bit of pit cooking recently, just haven't posted much of it.

    I figured you guys get tired of seeing my firepit food....lol
     
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  9. fishingpol

    fishingpol

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    Nah, never tire of food pics. It's like a hobby for me.
     
  10. Scotty Overkill

    Scotty Overkill Administrator

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    And your pretty darned good at it buddy!!
     
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  11. Scotty Overkill

    Scotty Overkill Administrator

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    We did a big London broil and a handful of ranch/pepperochini burgers on the pit this past weekend, smoldered some wet Applewood over a good bed of coals to get a strong smoke to them...

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    Man were they good.....

    The London broil was covered on both sides with sea salt for around two hours, rinsed off, then hammered with Montreal steak seasoning.....it was delicious.
     
  12. Punk Wise

    Punk Wise

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    Like fishingpol said never get tired of seeing food pics. I love the sea salt on a tough piece of beef.
     
  13. BHags

    BHags

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    [​IMG] IMG_1138.JPG IMG_1142.JPG whole short ribs on the weber...used the snake method and hickory chunks, 4 1/2 hours
     
  14. Unicorn1

    Unicorn1

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    Punk Wise, that pizza looks great.