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Well,
the discussion continues.....
As for a starter set, any cast iron is definitely better than no cast iron at all. I use both Camp Chef and Lodge, among 4 or 5 other brands I regularly use and have had no issues with. 12" regular Dutch ovens are best to start then the deep, why? Because...
Dutch,
I just received an invitation to compete in the professional division of the WCCO in the Cast Iron Chef's Challenge I'm so stoked! I can' wait fer sure now! wooo hoooo!!!!
Dutch I dont think I can make it to Spring convention but, I will be at worlds in March. Coleen has me working with her teaching classes again and I may compete on Sunday in the Professional cook of. Nothing in stone on the cook off yet
Thanks Everyone!
I am getting tond of pear trimmings from the LDS Church as they are pruning their orchard and have connections. They are even cutting it all down to 12" for my smokin pro and I found a source of pecan through Sportsman's Warehouse at $3.49 a bag so I dont have to order the...
Hey everyone! just wanted you all to know I'm back after a little more than a year hiatus! Got my smokers running again and loving life in Medford Oregon.
ncdodave
eman,
GSI makes aluminum Dutch ovens and so does MACA in Utah. The Maca ovens are nice and deep too!
As for seasoning a BIG Dutch oven ya I do it this way from my book!
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the picture of your cutouts are quite different from mine. My cut outs looked like 2 footballs. Id say cut out those pointy areas. as for plates I dont use them. I just flipped the charcoal grate upside down barely over the opening. I closed the gap with alluminum foil and it works great as...
Just a reminder for everyone! The Carson City Rendezvous Dutch oven weekend is coming up in a few weeks! Friday and Saturday are filled with classes,
demonstrations, and lots of food to sample. Saturday evening at 6 pm we are
serving dinner at our annual DOG, With the option to buy a 1 lb slice...
jase,
from experience use a band saw. I cheated last month and used an electric chain saw. but I dont "chunk" as most people think of chunking. I cut my wood into 8" to10" lenngths. I did try using a friends commercial wood shredder once. It did a nice job but had to blow the mulched wood in the...
Yes, Mythmaster,
I have used an infra red fryer, they are not as fast as deep frying but do cook a great bird! I used one at Bass Pro shops as one of the instructors for Family camp out the night f thanksgiving we taught 3 or 4 different ways of preparing and cooking turkey for turkey day. I...
membrane removal doesn't just make for better flavor but easier eating I think removing membrane isnt that hard and its so worth the little effort it takes
You can not properly season cast iron if you can not burn the oil or fat you are using. You MUST heat your iron to a minimum of 450 and I do suggest 500 degrees for best results. You can see my post here from another seasoning thread.
Cast Iron Basics
(Some of the most important things you need...
Season those Grates just like a Cast iron Dutch oven I have posted directions there. Here is the link for ya!
http://www.smokingmeatforums.com/for...ad.php?t=77322 post #7