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Old 08-04-2014, 09:31 AM   #323
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Thanks for the feedback and tips. We will modify just a bit and get a browner crust next time. Looking forward to trying more of the recipes here.
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Old 08-04-2014, 05:44 PM   #324
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Having burned more bread than I care to admit, I suspect the secret is having more fire-power on top, on the lid, and relatively little underneath. This would also help to brown the top nicely.

The other good thing about the lid (esp. for those of us who like to cook on wood fires, when feasible) is that it keeps the smoke and ashes out of the dough.

Very inspiring photo! May try this on our next trip (to Glacier NP at the end of the week! )
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Old 10-22-2014, 06:32 PM   #325
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To achieve a 325 deg oven use twice as many briquettes as the oven diameter. divide them so that there are 6 more on top than on the bottom. For example a 10 inch oven would have 13 on top and 7 under to get to 325. To increase the temp by 25 degrees add 2 briquettes, one over and one under. Following this guideline you can control the temperature with precision almost like the oven at home. Don't use this formula with mesquite briquettes. They burn much hotter.
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Old 10-23-2014, 04:53 AM   #326
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To achieve a 325 deg oven use twice as many briquettes as the oven diameter. divide them so that there are 6 more on top than on the bottom. For example a 10 inch oven would have 13 on top and 7 under to get to 325. To increase the temp by 25 degrees add 2 briquettes, one over and one under. Following this guideline you can control the temperature with precision almost like the oven at home. Don't use this formula with mesquite briquettes. They burn much hotter.
I agree that this is a good place to start, however a good dutch oven cook has to be able to feel the temperature. If you try this formula while in the south in August, your oven will be way to hot. On the flip side, if you are cooking in the late fall and it is just the lest bit windy you will never get your food done. Part of cooking with wood is being able to know your fire and your temp. Ask anyone who grew up cooking on a wood cook stove it is not the same as setting your oven to a particular degree setting.

The best advice is to keep practicing and have fun with what you are cooking.
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Old 10-23-2014, 06:01 AM   #327
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I got a response from Lodge customer service. The Logic pan is pre-seasoned actually using vegetable oil applied and heated under high temperatures. The texture in the finish will get as smooth as a conventional finish cast iron pan over time with proper care.

Jim
A flap wheel on an angle grinder will make the bottom smooth as glass.
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Old 10-23-2014, 08:41 AM   #328
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Chicken pot pie dutch oven style.

And, the gill is a "Volcano" and wow it is a gem it works with dutch ovens like a dream, some say it's the duct oven companion.

Check it out.

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Old 10-23-2014, 10:53 AM   #329
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Another shout-out for the Volcano, it does everything well, including dutch ovens.
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Old 10-23-2014, 11:18 AM   #330
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What is good about the Volcano for Dutch ovens.....just that it provides a base to set them in??


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Old 10-23-2014, 06:39 PM   #331
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They allow you to control air flow and cook longer using fewer coals. The Volcano also has legs and double wall construction that allow you to cook on a table surface without burning it. When you're done, clean-up is quick and easy and then it collapses down to about 7" in height.
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Old 10-23-2014, 06:44 PM   #332
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Thanks.


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Old 10-23-2014, 07:42 PM   #333
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I find the easiest way to use a Camp Dutch Oven is the 'dinwiddie" (SP) method. Place one ring around the top rim and another ring just under the bottom edge of the oven. Then every 15 minutes you rotate the base a quarter turn one way and the lid a quarter turn the other. Some times with bread or biscuits a few extra in the middle of the lid will help brown the center.

This is my chicken enchilada with mexican rice. Done this way. Not the rice was made on the stove and added for serving.


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Old 10-23-2014, 07:57 PM   #334
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That looks wonderful, and perfectly browned.

I do the rotations you describe, but without the rings.....which I have never heard of.

Will have to check those out.


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Old 10-23-2014, 08:08 PM   #335
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A number of sites pop up re the dinwiddie method on google.

It is too late in the day for me to absorb new information, much less think about revising my method of DO baking , but here is a link.

Temperature Control - Susquehanna Iron Masters

Clearly, what works for and is best for any individual is just one method. More than one way to skin a cat.....or bake in a Dutch Oven. Anyone just starting out can pick and choose from what looks best to them.

Good to know, and there's room for all of us and our individual ways.


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Old 10-23-2014, 11:20 PM   #336
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I used to make delicious soda bread using powdered buttermilk from the bulk foods store. For camping you could premix batches of dry ingredients and "just add water".

Since I don't drink milk I find canned milk very convenient for pouring on cereal, in tea, or mixed with water for cooking and baking. Another convenience for camping.
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