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Old 10-24-2014, 11:12 AM   #337
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For a wood fire, an old woodsman taught me to let the wood burn down to coals. If you can hold your had 8 inches away from the coals for 8 seconds, it's the proper temperature.

Lower/longer seems to work, but not hotter for anything liable to burn. Lining the oven with several layers of parchment paper is helpful for baking.

For foods that take a while, start with a larger fire, and hold some hot coals in reserve off to the side for adding as needed.

We find that an old-fashioned metal ash rake makes a great pot- and lid-lifter.
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Old 10-24-2014, 12:00 PM   #338
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Bluestar99,

That looks real interesting, com'on down to Alumalina next spring and demo for us.

Gary
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Old 10-24-2014, 07:01 PM   #339
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Originally Posted by GCinSC2 View Post
Bluestar99,

That looks real interesting, com'on down to Alumalina next spring and demo for us.

Gary

I may just do that if I get my silver Streak done by then.
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Old 10-24-2014, 07:04 PM   #340
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Make your reservation, cancel later if reqd someone will take it and pay you.
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Old 10-26-2014, 10:35 AM   #341
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Hi Indy,

What size dutch oven are you using in the volcano?
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Old 10-26-2014, 10:39 AM   #342
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Hi Maggie,

We also have an Interstate. I was wondering what size DO you have and where you store it in the Interstate? We have a rear sofa model.
Thanks, Kate
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Old 10-26-2014, 11:25 AM   #343
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Hi Kate!

I have two....a 12" and an 8".

The 12" rides in its bag in the rear, curbside, lower compartment, along wih a cast iron griddle we picked up along the way and a couple of round pans that ride inside the DO and are handy for a coffeecake, etc.

If you want to do bread, I have would get the deep model, as it gives more headspace and generates less aggravation to keep your loaf from burning.


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Old 10-26-2014, 11:38 AM   #344
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Hi Maggie,

Thanks for your reply.
What sorts of things do you cook in each of them?

Thanks, Kate
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Old 10-26-2014, 12:00 PM   #345
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Our Interstate has everything but an oven, so we bought the DO's so that I could bake on our road trips of 6-14 weeks.

I have used the little one for an occasional mini-cobbler, strata, bread pudding, apple brown betty, etc., and on the last trip a loaf of DO bread using just 1 1/2 cups of flour. Took awhile to get that one right, but it allows for homemade bread in a quantity that can easily be consumed within a few days. Now that it's just me, and without real freezer space when traveling, I needed somethng smaller.

I have done cobblers, monkey bread, biscuits, cornbread, scones, 3 cup loaves of bread, etc., in the 12", also have done cowboy baked beans for rallies, which have gone over well.

I use one of the parchment liners for the latter, also for cobblers and monkey bread which otherwise infuse the cast iron with cinnamon.....that transfers to the next item you bake.

Anything you bake at home, that will fit in your DO, will cook up beautifully. It is a leap of faith......you just have to trust that if it works for others, it will work for you.




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Old 10-27-2014, 07:24 AM   #346
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I use the 10" - 8" and 6" stacking or alone with the volcano and also I bought the two sided grittel made for it hash browns and eggs and bacon, yum
Camp breakfast the best!
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Old 10-27-2014, 07:33 AM   #347
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I stacked mine for the first time on this past trip, bread loaves in each.

A little more multi-tasking than I want to do on a regular day, but it was fun to try.


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Old 10-27-2014, 08:17 AM   #348
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The "Volcano" in action!
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Old 10-27-2014, 08:24 AM   #349
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Yum.


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Old 10-27-2014, 09:22 AM   #350
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Indy; are those portable solar panels I see in the background? If so, where did you get them and what size?
mike
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