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Old 12-31-2013, 02:44 PM   #15
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For $65.00......a much more sane price.



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Old 12-31-2013, 03:18 PM   #16
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Could someone let me know which size dutch oven would work best using the Volcano grill ??? Don't need a real large on though there's only 2 of us and on occasion for a few more. Haven't gotten the grill yet just thinking for down the road.

Thanks all, Happy New Year
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Old 12-31-2013, 05:35 PM   #17
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OK Bayou Classic is something about football? Guess that tells you something about my football knowledge. Also did that at work today on the "smart" phone, needed a 14 yr old to do the copy paste junk.
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Old 12-31-2013, 05:49 PM   #18
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I'm looking for a 12 quart Dutch Oven and Lodge no longer makes this size. Has anyone had a good experience with another brand they would recommend?
I have a Le Creuset 13 quart dutch oven which I mainly use for making jellies and jams. Great product, they are expensive however.
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Old 12-31-2013, 05:51 PM   #19
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Originally Posted by polarlyse View Post
Could someone let me know which size dutch oven would work best using the Volcano grill ??? Don't need a real large on though there's only 2 of us and on occasion for a few more. Haven't gotten the grill yet just thinking for down the road.

Thanks all, Happy New Year
We have a Volcano and dutch oven cook. A 12" will fit nicely in the Volcano. For ovens smaller than a 12" you insert a metal plate that comes with the Volcano. The smaller dutch ovens sit on the metal plate. The 12" doesn't use the plate as the top edge of the Volcano holds it up.

I talking diameter size (12") not quart size. A 12" diameter holds 8 quarts. The 12 quart size has a 16" diameter.

Dutch oven meals are great; I've never had a bad one.

Happy New Year!
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Old 12-31-2013, 06:53 PM   #20
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Thanks Dave. I'll be lookin for one soon.
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Old 01-02-2014, 01:37 PM   #21
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Hi Blanche, we have a 12 quart Lodge camp oven. 5 inches deep. Used probably 4-5 times. We've been thinking of getting a smaller one. If you think you might be interested, let me know and we'll bring to the Canopener for you to look at it.

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Yes, please, if you can bring it to the Canopener that will be great!! I have a smaller one but I need the 12 Quart to bake bread. We arrive Thursday and are in site 139.
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Old 01-02-2014, 01:43 PM   #22
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Will do. We're right next to you so the walk won't be too far

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Old 01-02-2014, 01:48 PM   #23
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Thanks to all for the great suggestions!! The one in Canada is WAY above my budget. Amazon is "unavailable". Lodge told me they no longer make the 12 quart. If the one from Karen doesn't work out I'll continue to search the thrift shops.

I need a larger pot for bread. When I use the 10 quart it rises too high, touches the lid and burns.
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Old 01-02-2014, 01:54 PM   #24
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What we use is a 12", 8 quart DO. We do free-formed loaves, that rise a bit more horizontally than vertically, ending up with an oval loaf that still makes nice sized slices.

I don't believe a 12 quart would be a problem....would have to adjust the number of coals to get the proper temperature with a larger size.

We can help you with all that when the time comes, and I am working on a handout for Alumalina with a little basic information....including a temperature chart for sizes, temps, # of coals needed.


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Old 01-02-2014, 02:02 PM   #25
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Karen, great, and it will be good to see you again too!!
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Old 01-03-2014, 06:56 AM   #26
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You may want to look into getting what is called a deep oven they come in the 12 and 14 inch. The 16 inch size oven is not a deep oven it will not give you any hardly more head room than a 12 or 14 inch regular. We use a 12 deep to make bunt cakes. It is a lot lighter to carry than a 16 inch.
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Old 01-11-2014, 09:52 AM   #27
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Well, got my new Lodge 12" dutch oven the other day. Made dinner in it last night and it certainly did come out nicely. Of course this was my cooking skills not the dutch oven. I'm glad I didn't get this thing as a backpacking accessory it will be a nice addition to our traveling. While we're often out galavanting around and look for a quickie meal when we get "HOME" for those days lazying around the campsite this will work out nicely.

ThanX all for the motivation here.
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Old 01-11-2014, 10:43 AM   #28
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Roger,

That's a Swiss Army knife of a cooking utensil but instead of a compromise tool like a SAK is (IMHO) the Lodge DO does its jobs correctly once you learn the heat skills. I think the only thing that I'd assign to a traditional pot over the DO would be boiling water type requirements.

Enjoy it.

Gary
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