Oddball camping Dutch Oven? Could this be a good idea?
Saw a Dutch Oven design that I have not seen before.
See the images with this post.
Typical camp oven with legs on bottom. Top has rim for coals plus legs so it can be turned over and used as a fry pan.
Different in that it has a cone in the center with openings that allow heat (plus perhaps fire and ash) to come into the cooking chamber through vent holes on the top of the center (truncated) cone. Has two grills that can be put internally on the cone. One with a large hole that will sit on the bottom of the oven with a small gap to keep food off the bottom. The second internal grill has a smaller center hole that keeps it near the top of the oven when slid over the center cone.
Made in China but intended for America.
Has anyone ever tried this type of oven?
I find it difficult to believe this would be a good idea.
Perhaps a bit like the Cobb Grill in cooking, but with an open fire.
That is an interesting design. I think it is meant to be like a bamboo steamer basket. You put water at the bottom and then you could put some pork buns on parchment paper on the grates. Cook by steaming them.
Where did you 'find' that! Marvelous, have never seen one like that before. Longer cooking items on the bottom and quicker or reheat items on the top.
If I understand correctly, you could put coals directly in the bottom? and cook on the two tiers? Wonderful for not leaving ashes behind. Prop it up on stones for cooking in the wilderness. Would work camping in dry areas in danger of being Fire Zones.
Only problem I can see with that idea is adding more fuel once it has started; should you need.
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
1) Cone is part of the bottom of the oven. Attached is picture of bottom. Heat, fire, smoke, soot from the coals the oven would be set on would come up the inside of the cone. Little oxygen and little flow except for heat since there is no draft with the lid on.
2) Could be used as a steamer. But dumping steam down into the coal bed would be interesting. To truly steam air must be flushed from the system. Air prevents the high temperatures acheived by steam. There is no air in steam. And steam is invisible. I am ignoring that steam also usually needs pressure.
3) Searching for a purpose, I thought of smoking. Damp hickory chips on the bottom grill would produce smoke that possibly could exit via the cone. The hickory would be slightly isolated from the highest temperature of the bottom and stay out of the juice and grease falling from the meat. Meat would be placed on the top grill. Smoking requires a smoke exit without adding oxygen. This could possibly aid in food preservation.
Best purpose I have thought of yet.
Still looking for a true function that would eliminate the gimmick.
All you need to steam in a dutch oven is a steamer bowl from the store and a gap for vapor. Some dutch ovens have a place to insert a thermometer that also acts as a steam escape. Turn the lid a bit and the hole closes.
You could put coals on the bottom grate and food on the top grate as suggested by one post. And perhaps some oxygen would be supplied by the cone. Does not seem likely as the only exit for combustion product would also be the cone when the lid is on. If you left the lid off ... well, you would not need the cone. Seems an unlikely intention. Pretty far from 'form fits function'.
Might be versions without legs. Comments on Amazon have people using them on the stove top. Makes some sense in getting heat to the top of the food when you cannot put coals on the lid ... in your kitchen.
I will be interested in comments to come.
I have not watched the youtube video. Just noted the page.
I watched the video. The smoking comes from putting chips on the charcoal. The smoke goes up through the middle of the pot, flavoring the food. In the video, he only used the top rack for the chicken. In the bottom (no rack), he had some bacon and french fries.