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Post by al on Jan 2, 2006 3:01:32 GMT 12.75
I cook a lot in my dutch ovens year round. When at home during the warm weather months (which means those without R's) I use a fire pit in the back field. During the Winter I usually cook over charcoal in the garage or on the porch. I would like to get a table or stand to use close to the house year round. Does everyone pretty much use the standard Lodge or Campchef tables. I would like to use something different. I have been offered a stainless steel table and I am thinking about fixing that up on the back patio and cooking right on the surface. Any suggestions/comments appreciated.
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Post by Paws on Jan 2, 2006 4:52:13 GMT 12.75
Is it free?? If so, go for it! I don't use a table at all Al. I use a graveled spot near my grills. I set up the same way in camp. One of these days my old back will give out and I'll switch to a table or something more portable. Some of the guys I know use a set up with two metal "oil change" pans with an inch or two of gravel or sand between them and more in the top pan where the coals will go. This can be sat on a wooden table or on the ground without scorching the surface. If you do use the SS table remember that it will reflect rather than absorb heat and you will want to compensate for that a bit. The black mild steel tables are heavy and run around a hundred bucks. If you decide to use one of these then get one big enough for two ovens or a little extra work space and a wind screen at least a foot high around three sides.
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Post by Brikatw on Jan 2, 2006 11:36:03 GMT 12.75
I have a big flat spot on the side of my smoker over the firebox that I set mine on. Since this is where I start the charcoal for the smoker it works very nicly for the dutch oven. Paws suggestion of the oil change pans is good too but you could an old barrle urned upside down and put your coals on top. a few holes with your hand drill and you have a little more air.
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Post by al on Jan 3, 2006 5:41:26 GMT 12.75
Thank you both. I have some planning and thinking to do. That second thinking part isn't going to be easy.
Another question (I hope I am not asking too many). I always use Kingsford charcoal. It works well but I have noticed a local farm that sells lump hardwood charcoal that they make themselves. Is there any advantage to this? Anyone ever use a similar product?
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Post by Brikatw on Jan 3, 2006 10:30:32 GMT 12.75
Oh I LIKE Kingsford. But there is something to be said for the the hardwood lump charcoal too. I don't know, it seems to impart mre flavor to me and seems to get a hotter fire. Don't take this a a rule though, alot depends on your cooking set up and what your doing with it. Try it out, use your Kingsford and mix some lump into it to stretch your kingsford and even try some simple dishes with it, like say burgers or steaks. It's always best to form your own opinion.
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Post by Two Tales on Jan 3, 2006 11:28:54 GMT 12.75
I've used the lump and have even made it but it doesn't give you a constant heat like the store bought does..one clump may burn hotter while the next just sets there and smolders...generally if you continue to get it from one individual it'll be consistent to a point between batches..but not always..the manufacture stuff is compressed to specific tolerances with content and moisture levels being monitored so it's totally consistent from bag to bag and year to year...
Brian has a good idea of mixing the Kingsford with the lump to stretch it out also will give your steaks and burgers a different flavor..if you're using kingsford then you are using the best you can buy...
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Post by Paws on Jan 3, 2006 15:10:01 GMT 12.75
Excellent question. The Kingsford has a reputation for providing a long burning constant heat. That is a distinct advantage. It is made of wood charcoal and by jproducts as well as "stabilizing chemicals". For grilling, smoking support, and braising, or where I use an open or loosely covered pan I will not use it. I will only use natural hard woods or hard wood charcoal. In a tightly covered Dutch oven the Kingsford is fine because of the advantage of constant , predictable heat. Any foul flavor notes imparted by a composite fuel should not affect the food being virtually sealed inside. Here is the thing. A couple years back there were a lot of complaints from the Dutch oven community about Kingsford having changed the formulae and the bricks not producing as much heat nor for as long. Kingsford denied any fiddling. Time passed and things went back to normal. To be safe, use a thermometer regardless of your fuel choice and rotate both the lid and the oven often. Use your nose when you open the lid to turn it. Remove the bottom coals before you think you need to. Things will work fine with some practice. Unless you have someone looking over your shoulder at a reenactment where the fuel being used makes a difference, take advantage of what is best for your situation.
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Post by Paws on Feb 2, 2007 7:21:33 GMT 12.75
Happy birthday Al! Hope all is going well!
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