Just curious who all stacks their DO's. If I'm cooking in my tiny back yard at the apartment, I like to stack my 10" on the 12". I have a Camp Chef 12" with feet on the lid to double as a skillet. It works perfectly with the 10" stove top DO I got from my great grandmother. A main course in the 12(pot roast is the most requested at home) and either desert or bread in the 10. If I do bread, I roll up some foil to hold a few briquettes on the domed lid. I'd like to hear what others do. Next time I cook out back, I'll be sure to take some pics.