In my relentless pursuit of new ways to burn up some food, I am thinking about getting a CI dutch oven to use on the kettle. Heck, I can even see setting a grate on top of the charcoal ring ring in the base of the WSM and burning something up down there, like some beans or something. Or frying - the possibilities have my heart kind of racing (although that may just be the fact that I am wanting a cold beer right about now). Since I live right down the road from the Lodge factory and company store in South Pittsburg, I am contemplating looking at this when the http://nationalcornbread.com/ festival rolls around:
OK, someone please talk me out of it. Please.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
If you are looking to just do frying, nothing beats a classic Dutch oven. But if you want more versatility, then go for this set up.I have one on order now.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
In my relentless pursuit of new ways to burn up some food, I am thinking about getting a CI dutch oven to use on the kettle. Heck, I can even see setting a grate on top of the charcoal ring ring in the base of the WSM and burning something up down there, like some beans or something. Or frying - the possibilities have my heart kind of racing (although that may just be the fact that I am wanting a cold beer right about now). Since I live right down the road from the Lodge factory and company store in South Pittsburg, I am contemplating looking at this when the http://nationalcornbread.com/ festival rolls around:
OK, someone please talk me out of it. Please.
That's not the way it works here 😁. The mantra is|: encourage folks to buy more stuff... So go for it!!!!!
I just bought this one for $30 thanks to a post here on AR.com. Though I did have some minor regrets or cheaping out and saving $10 over the lodge model I am still overall pretty satisfied with this dutch oven. I've seasoned it but only used the lid as a frying pan thus far.
Last edited by Attjack; January 25, 2019, 04:43 PM.
That’s not a Dutch oven, it’s their new Cook-IT-All. It is designed for campfires, but can be used on a kettle. It’s 14†in diameter. The griddle/grill/cover should serve a great multi purpose on the Weber. But again, it is not a Dutch oven. I would look closely at what you want to accomplish as far as what you will be cooking, bread, desserts or stews & just chow.
Nah, I bought it just before my wife’s "incident" & took delivery the second week of her 2 month stay. What with the work load that I have since she came home & the snow/cold I’m aiming for spring before I give it a crack.
Camp Chef has a new cast iron 12 quart commerative roaster called the Golden Spike. It's a beast but it arouses my MCS. I'm a fan of Camp chef products.
let me know how you like it once you get it Spinaker
Oh, I just looked further and found dimensions listed "Dimensions: 20.5 in. x 9.9 in. x 6 in. (with lid)"; sounds like this would fit perfectly in the Trailblazer, but I'll measure - maybe this'll be on my list (not that I really need it, but you know how that goes).
Found this a little less cost here - and bought one. https://www.outdoorcooking.com/golde...l-roaster.html Will let you know how I like it when it arrives. You all thanks. Wife will find out through eMail confirmation... no problem, she doesn't ask me when she buys for her hobbies.
Got this also but haven’t had a chance to try it out yet. Definitely solid and classic lodge construction. Check the dimensions, as it will need a wide fire or a bunch of places coals if you want even heating.
Ha, funny that I stumble across this today...just bought my first dutch oven (a 5 qt Lodge) an hour ago online. Can't wait! I have a couple of skillets but I've never owned a dutch oven before and I'm stoked as hell to use it. I was inspired almost singlehandedly by a video from Cowboy Kent Rollins where he makes Scotch eggs in one. Absolutely stellar.
We already have a set of 3 Lodge skillets that my wife won't let me put on the grills. I am trying to decide what to get first for grill use only; I thought I would start with a Dutch Oven, then I saw the cook it all setup. I am going to try to wait for the cornbread festival - Lodge opens the foundry for tours, and I may be able to get a good price.
We are ready! April 27th and 28th, 2024 Start making your plans to visit us in South Pittsburg, TN this spring! The wait is over and we are ready to welcome you back to enjoy the sights, sounds, and tastes of the National Cornbread Festival. Located 30 miles west of Chattanooga, TN, this quaint southern […]
My wife won't let me put my CI on her new glass top so all my CI is under garage arrest for the time being. I'm waiting for the new shiny to wear off on her and it will all start to migrate back in.
My wife gets weird every time I use my BSR skillet on the Weber. I have no idea why, but I'm fairly sure the explanation is firmly in the "maintain eye contact and back away slowly" category.
So, while I have a skillet that only I use (wife won’t touch anything but her nonstick skillets), we don’t have a dutch oven. What’s the best size to start with? I see a lot of 5, 6 and 7 quart ones on Amazon.
If it’s just you and the missus, I’s start with a 5. A 5 & 7 are the mainstays. Any bigger, you better have a passel of cowboys to feed & big arms. Even then two 5’s or 7’s would work better. You really should check Kent Rollins out on YouTube. He learnt his way cuz he did it for a livin. Plus ya just might end up grinning a bit. 🕶
Last edited by FireMan; January 26, 2019, 02:56 PM.
I bought the Lodge 7.5 qt and don't regret it. I like to make large quantities and vacuum seal most for future quick meals. The 7.5 is a perfect size for a turkey carcass if you want to make soup after the holidays. Anything smaller would be a tough fit. I think CIs are like smokers. I have never heard anyone say I wish I had bought the smaller one.
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