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3 Dog Nite · 12-03-2013, 01:32 PM

We'll be in site 45. Looking forward to meeting some more of the folks from Airforums.

Quote:

Originally Posted by sandlapper

Brad, all our southern belles have a natural ability to detect those yankee speaking, potential trouble makers their mothers warned them about. They even know how to weed out the ones disguised as Georgian.
Ranger John

It's a good thing we're from Tennessee (Nuu Yawk)

sandlapper · 12-03-2013, 02:48 PM

3 - Delta Queen
5 - mtnluvrs
10 - TowJob1975
11 - Captain Hank
14 - Twobikes
15 - jm2
16- Wendy and David
17 - Doug and Maggie
18 - justretired
20 - Firedog1
21 - BAB
22 - GCinSC2
23 - StreamNtyme
24- Chillpoints
25 - Nilesrob
26 - SeeMore
29 - sctinman
30- Skatiero
32 - Florida55
33 - Landyatch79
34- Eddie and Kathy
35- Airstreemer
36 - mcdowellc
37- mbmbstreamer
38- Jane and Steve
39- egrbeav
40- Lucky Ducks
43 - tubewannabe
45- 3Dog Nite
47- heslihotel
50 - Sandlapper
51 - Phil,Sue, Cheryl
52 - RobandJan
53 - TerryandAnn
54 - SafariStreamer
55 - John and Linda
56 - Ronnie B
57 - Big Hooter
58 - Arrowstream
59 - RoadRunner
60 - Air2
62 - Tinbender
64- Renee and Shack
71 - StreamNmemee

Welcome 3 Dog Nite, glad to have Tennessee on the map.

Lily&Me · 12-03-2013, 03:09 PM

Quote:

Originally Posted by Roadrunner

For those of us who have never cooked with a DO, and don't own one...what do we look for when purchasing? Size? Preparing it for use? Where to buy? How long does it take to cook with one of these? Looking forward to the seminar...

Bob "Roadrunner"
Indiana, PA

I would say a 12" is a good place to begin, as you can make most anything in that size.

Cooking in a DO is kind of like boondocking for the first time....you just gotta take the leap and give it a try.

A 12" seasoned Lodge should be available for under $50.00.

Maggie

Florida 55 · 12-03-2013, 04:01 PM

Map update for 12/2/2013. Lots of aluminum. Just a few more open spaces.

On this version I've shown both unreserved sites and sites occupied by non-Alumalina reservations.

Alumalina 2014 Map

Lily&Me · 12-03-2013, 04:41 PM

Version 3: With steel-cut oats.

Love oats in bread.

Maggie

eliset123 · 12-03-2013, 04:41 PM

Bob, we just started DO cooking a few months ago and have had good results.

I bought one from lodge and one from amazon. Lodge is very slow in shipping and the nice lady at lodge said I would get a better price from amazon.

We even cooked eggs on the lid as you can flip it over and use as a griddle.

Have fun

Roadrunner · 12-03-2013, 08:01 PM

Gary, Maggie, and Elliset…thanks for the advice. So it's just like polishing an Airstream for the first time…just do it. I'll be on the hunt for a Lodge 12" DO to bring along in March. Now I'm getting hungry just thinking about it! Thanks!

Bob "Roadrunner"
Indiana, PA

TAC PA-5
WBCCI 4871

Big Hooter · 12-03-2013, 09:16 PM

Roadrunner,

You can buy DO's at your local boy scout service center if you have one near your home. As Gary said Wally World and other Big Box Stores usually have a supply of DO's. Sometimes you can find and old DO at a junk store(antique store) if you have some near your home?

Study how many therms each charcoal briquette produces when at its peak. One key is to have a nice supply of charcoal coming on line while you are cooking with your DO. The nice thing is you can practice out side in a fire ring. I have known folks to cook in the fireplace inside their home.

Bob this is a great back up cooking skill to have in your chuck box. Remember the scout motto "Be prepared".

The grand kids love learning to cook a one pot meal over an open fire while camping.

Anne and I are looking forward to camping next to you and your family at Lake Wateree State Park.

See ya down the Road.

John & Anne
#21189
aka Big Hooter

mbmbstreamer · 12-04-2013, 06:15 AM

A rule if thumb on charcoal and temperature:

Multiply the diameter of your oven by 2 to determine how many briquettes are required to maintain a 350 degree oven temperature. Use 1/2 -2 under the DO and 1/2+2 on top.

Add or subtract 1 top and 1 bottom for each 25 degrees.

I place all coals at the circumference of the oven.

Deep ovens take more coals.

Lily&Me · 12-04-2013, 06:21 AM

For those who are picking out a new DO, the Lodge pre-seasoned are really wonderful and not too expensive. Removes the clean-up and getting it seasoned and ready to use from the learning curve.

There is a lot of cast iron in antique and junk shops (my first DO was a lovely hammered one found in a junk shop in WVa in 1972) but be sure you look for the kind with the flat lid for coals. All DO are useful but not created equal for our purposes.

I have a half-dozen books on DO and fireside cooking that I will bring for those who want to peruse and get ideas/recipes from.

There is a chart listing number of coals per top and bottom, too, to get desired temperatures. I am going to include that in a handout for folks.

Some do the stacking of DO of different sizes, cooking multiple items at one time. We have never done that and would love to see it.

Maggie

Roadrunner · 12-04-2013, 11:08 AM

Well I'm getting the Christmas list ready for Mrs Santa. Hopefully there will be a DO under the tree. What is the difference between a Lodge and Lodge Logic DO? Thx!

Bob "Roadrunner"
Indiana, PA

Lily&Me · 12-04-2013, 11:13 AM

I believe the Lodge Logic is pre-seasoned, a very handy feature.

Ask for a lid-lifter, as well, or bring a good set of channel-locks, Doug says.

Maggie

Protagonist · 12-04-2013, 12:14 PM

Quote:

Originally Posted by doug&maggie

Ask for a lid-lifter, as well, or bring a good set of channel-locks, Doug says.

Maggie

A tent peg remover should work:

Chillpoints · 12-04-2013, 12:41 PM

Actually a tent stake puller does not have the necessary parts of the lid lifter. It is not only the heat and the weight that you have to consider. You will also have hot coals on the lid covered in Ash. If you try to pick up the lid with a simple hook and there is any imbalance in the lid it will all dump on top of your food. Ask me how I know. Yep experience is a good teacher... the second or third time.

Here is a simple lid/pot lifter that works great and packs well.

you hook the small rounded hook under the handle loop and then lean it backwards so the two bars stabilize the lid. The t bar near the handle is great when you are lifting a fully loaded 12".

Looking forward to sharing some recipes.

Protagonist · 12-04-2013, 12:44 PM

Quote:

Originally Posted by Chillpoints

Actually a tent stake puller does not have the necessary parts of the lid lifter. It is not only the heat and the weight that you have to consider. You will also have hot coals on the lid covered in Ash. If you try to pick up the lid with a simple hook and there is any imbalance in the lid it will all dump on top of your food. Ask me how I know. Yep experience is a good teacher... the second or third time.

Here is a simple lid/pot lifter that works great and packs well.

you hook the small rounded hook under the handle loop and then lean it backwards so the two bars stabilize the lid. The t bar near the handle is great when you are lifting a fully loaded 12".

Looking forward to sharing some recipes.

Learn something new every day…

Lily&Me · 12-04-2013, 01:40 PM

Quote:

Originally Posted by Chillpoints

Here is a simple lid/pot lifter that works great and packs well.

you hook the small rounded hook under the handle loop and then lean it backwards so the two bars stabilize the lid. The t bar near the handle is great when you are lifting a fully loaded 12".

Looking forward to sharing some recipes.

This is similar to what we have, although yours looks artisan-made.

I think this rally is going to turn into a DO marathon. I'm starting to get excited about it! (I went west in a covered wagon in a previous life, dontcha know.)

At least 3 days of DO sides, breakfast dishes, desserts and bread.

Each of us with some DO experience might bring a few tried-and-true, written recipes to share with the rest, including baking instructions, i.e. # of coals, time, etc.

Maggie

karenjude · 12-04-2013, 03:14 PM

Hi Maggie, Can you post the ingredients for your bread recipe before the rally? I want to bring up what I need and bake along with you guys.

Karen

Lily&Me · 12-04-2013, 04:15 PM

I absolutely intend to do that, along with the variations so folks can bake what they like. The process is the same for each.

Am working on a handout of basic DO cooking info, gleaned a small bit from our experiences but mostly from writings of the experts, including Lodge publications and cookbooks I have.

Also will have the bread recipe, baking directions and variations in print so that anyone who wants to can take it with them.

Going to be so fun!

Maggie

karenjude · 12-04-2013, 05:24 PM

I'm looking forward to it! Thanks

Karen

**GCinSC2** · 12-04-2013, 06:22 PM

Yup, I learned one the hard way couple of weeks ago, used my rebar fire poker to lift the lid with coals on it. It lifted it but it also tipped and dumped coals into the pot. Oops.

I saw the "delux" Lodge lifter, passed on it and got the std Lodge version just like Chillpoints pic, simple and it works just like he describes.

I have a hand forged tripod and we have used it with my 10qt camp DO for the bean soup that the boss likes. but I wish the bail had a center bend in it at the top to lock it and prevent it from sliding on the hook that I use. Might have to ponder that one a bit.

Those thinking of getting one and get started having a tool to handle hot coals, longer tongs or maybe even a really small shovel goes along with the lid lifter.