Looking to pick up my first dutch oven and possibly a Volcano fire pit-grill. What do you guys recommend for a Dutch oven? Is the tripod worth it? Looks like it could be very useful. I plan on setting this up in my backyard and using some of my firewood for the fuel. The Lodge 12" - 6 quart has my attention. Thanks guys.
I have a few dutch ovens, one is a camp oven with the legs on it. You can just cook on briquettes and put briquettes on top to make sure cooking is even. The trick with this is to keep an eye on it since the heat on the bottom will often zap the water out. I’ve put it on a full fire and some stew was rolling full boil in no time flat. Then a large lodge enamel oven and a smaller enamel oven. Use both for various dishes, depending on what to make. Too many to list.
I bought my first DO a few months back and let me just say I love it and now want more!!! It’s the Lodge 12” 6quart camp oven with the legs and lipped lid. Here’s a couple things to consider..... I bought the one with legs because I planned on being able to use it outside and when camping. Let me just say it’s fun using it with charcoal and wood fire. The big downside is the ability to use it inside. The legs are not user friendly stove top or on the oven rack or even using it on the grill outside, at least in my case. My remedy to using it inside is buying a second one without legs so you might want to go for two or make the decision as to which style you want. Just my $.02 P.S I used mine inside tonight made this Chuck Wagon Cheeseburger Skillet worked out ok just cumbersome lining up the feet right.
Hence the reason the really old ones show feet sawn off. When on the trail they utilized the feet for the job expected. Once settled and an inside cooking situation prevailed, the feet were sawn off for indoor use.
It seems well made and as far as outside use is concerned I’ve had a blast. Check out this thread.... Dutch Oven Cooking
Yooper I like your sense of humor!!!!! True story, my wife had and uncle that used to do that to his wife, one night she caught him sleeping, rolled him up in the bedsheet and beat him with a cast iron skillet!! Rumor is, he never did that again!
I have that exact same DO, just picked up a 4lb roaster chicken tonight to cook in it. I was hoping to do it on the woodstove, but with temps on the rise, it may have to be the elec stove/oven. I'm looking forward to using it a bit on this new stove. Chaz
I made Tennessee Jambalya straight out of the Lodge cookbook the other night with it. Jammed a 5 pound roaster with some water in it right off the bat. Seemed to work good, maybe a touch big as far as the chicken goes. 3-4 pounds might be a bit more ideal, especially if you are adding veggies or anything like that.