Packerfannate
Assistant Cook
- Joined
- Jul 31, 2009
- Messages
- 1
I have been cooking with dutch ovens for several years now. Recently I purchased a Camp Chef thinking this would make dutch oven cooking easier. Unfortunately this has not been the case. I can't seem to get the temperatures low enough and even enough from top to bottom to cook food consistently all the way through without burning the bottom.
Does anyone know of any techniques that would make this easier? Or perhaps some recipes that would work well with this setup? I have found that roasts, chicken, and various soups and stews work just fine. Breads for example are a nightmare.
Please help!
Does anyone know of any techniques that would make this easier? Or perhaps some recipes that would work well with this setup? I have found that roasts, chicken, and various soups and stews work just fine. Breads for example are a nightmare.
Please help!