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You cleaned your cast iron? Oh man, you just let the flavor get away..... There's nothing better to cook on than seasoned cast iron!

Alix, Unless you are making Lox, you don't need to keep it in the smoker until it reached the 140 degrees. SImply keep it in there until you have the burned the chips you want on it and then transfer it to a low temp oven. This is a good time to drizzle honey or brown sugar glaze on it as...

We've used our dutch over to bake bread in a campfire many times. If you can bake in a fire with it, there shouldn't be any reason you couldn't used it in your oven. But you might need a couple of tries to figure out how to make it work.

Itzalgud, Those ice cream makers aren't cheap. That's why I was hoping to find someone who has used them. The one in the picture is around $225. I'd like to hear from someone who owned one before I buy. The other suggestions are great but I want a machine that I can just plug in. SC

There's gotta be a better way? I know but I hate the ice method because I have to keep my freezer stocked up with ice or go to the store and buy some and with the frozen bowl ones, you have to plan ahead to make sure that the bowl is frozen for it to work or keep it in the freezer all the time...

Does anyone have suggestions for a good ice cream maker? I'm hoping to find one that doesn't require ice - any thoughts?

I just burn it off in mine. I heat mine up to 600 degrees for an hour or so and it burns off just about everything. Otherwise, you might try oven cleaner but remember that it can be corrosive.