smokinhusker
Legendary Pitmaster
Yep I used the tube up (it worked pretty good) I had and bought flax seed oil. That stuff is dynamite! Only takes 3 coats and it's a slick shiny surface that nothing sticks too!
Do you happen to know or have a link to them? I searched around but couldn't find it.They're feed containers, think they were around $5.00 or so on line.
I was gonna fab a DO table, but liked the idea of the pans as they are portable, so I can sit on my fat @$$ while cooking or use them on my smoker or grill.
Copy this Galvanized Feed Pan 13 Qt. and paste it in your Google search engine, prices vary and look for free shipping!Do you happen to know or have a link to them? I searched around but couldn't find it.
Thanks I know what to look for now.Copy this Galvanized Feed Pan 13 Qt. and paste it in your Google search engine, prices vary and look for free shipping!
If you have a Tractor Supply Store they sell them there. They are hog feed pans that are big enough to fit a 12 qt dutch oven. They are about $5 for each and I will tell you they will speed up the cooking process and retain the heat even more so be careful, you can burn your meal. I had to back off on the coals due to the heat being retained so well.Do you happen to know or have a link to them? I searched around but couldn't find it.
What size DO did you use?
I replied to your PM but it doesn't show up??What size DO did you use?
is it a camp oven or dutch oven? I thought the biggest lodge made was a camp oven @ 10 quarts 14" diameter 5" deepI have a lodge 12 qt deep with 3 leg stands for outdoor use mainly.
It is a Lodge Dutch Oven... Just looked and it is a 8 quart 12 inch Diameter with the 3 peg legs. I misspoke earlier.is it a camp oven or dutch oven? I thought the biggest lodge made was a camp oven @ 10 quarts 14" diameter 5" deep
Sorry, Links are not allowed, refer to post #24Looks great! What kind of sausage did you use? Care to share the link where you got those "Feed pans"?
Thanks,
The Camp Dutch Ovens (which have legs) and the regular Dutch Ovens (no legs) do cook better than Crock Pots....think of the "air space around the crock inside the metal crock pot". The temp for CP's even on high is not going to be as high as you can get the temps with the cast iron....and the cast iron will be more conductive of the heat. Now...with the steam issue....there are "drip drops" (meaning dimples...some are ridges and some are little spikes...depends on the Manufacturer) made into the lids of all DO's. These will help keep the steam inside (not 100%) and help speed the cooking process too.Hey Kat, is there any truth to the statement that DO's work almost like a pressure cooker because the lid is heavy and fits tight?Great restore job Dear!
Kat
I did not see any steam escape on this cook and it was bubbling like crazy!
The meat was also extremely tender and I think this stew took only 2 hours, potatoes and carrots were tender as well.
This would have taken three times longer in my slow cooker.