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I have a Camp Chef Explorer Stove. Whenever I use my Dutch ovens on it, I like to use their Flame Tamer to help diffuse the heat on the bottom. You might also check out their Dutch Oven Dome, I've started using it so that I can bake on the stove without having to hassle with charcoal, and it...

Great looking pictures, Garry. I'm sure your sweetheart enjoyed your efforts. Our Dutch oven group got together Saturday for a DOG (Dutch oven gathering), so we got to enjoy lots of good DO cooking for Valentine's Day. We like to use parchment paper to lift food out of the oven. For those...

Camp Chef makes Lewis & Clark commemorative cast iron skillets and Dutch ovens. Is that what you have? If so, Camp Chef's products are pretty good. I have several of their cast iron pieces and have been happy with them. However, Lodge is still my first choice between the two. Lodge costs a...

You make a good point, Garry. I'll try to make an effort to get back here more often and contribute.

Hey Gary, we're still Dutch oven cooking on a regular basis here at home, at monthly DOGs (Dutch oven gatherings), and doing demos. This past Saturday we did a cooking demo at our Boy Scout council's camporee, which had about 6500 attendees. It was a bit of a challenge with 25-30 mph winds that...

You might try brown basmati rice. I actually like it better than regular brown rice.

You have a good point, however, I doubt too many people compete with that large of an oven, so they may be a little more forthcoming with recipes and tips. You also might ask on Yahoo's Dutch oven cooking group, IMO they tend to be a little more open about sharing recipes. Also, in the Yahoo...

Katie, it's a cast iron Dutch oven made by the MACA Supply Company. They have a foundry in Utah, but their ovens are made in India. I've seen one of these in action. It's a beast! You might have better luck if you post your query on the IDOS forum. Here's the link to the International Dutch...

Here's a recipe I tried a few years back. You can adjust it to suit your own tastes. Crockpot Dressing 1/3 cup butter 1 cup onion, chopped 1 cup celery, chopped 1/2 teaspoon poultry seasoning 2 tablespoons parsley, freshly chopped 1/2 teaspoon garlic salt 1/2 teaspoon sage 1/4 teaspoon dried...

Michael, I've always seen and heard the term camp Dutch oven used in reference to the oven with three supporting legs and a flanged lid, as opposed to the one with no legs and a domed lid. If I'm not mistaken, John G. Ragsdale, author of Dutch Ovens Chronicled: Their Use In The United States and...

Goodweed, I was just looking earlier today at the most recent issue of Cook's Illustrated, which has an article on ham. One of the glazes they recommend for their Glazed Spiral-Sliced Ham recipe is a maple glaze. It sounded really good. Now with your recommendation about using maple, I may just...

Jammero, we had a great time at the National DOG. It was a weekend full of great food, fellowship, and fun. The weather was perfect, and the state park was beautiful. It just doesn't get much better than that. It sounds like you've got a great action plan for Thanksgiving. I'm sure your wife...

What we like to do when we're making a similar dish is to take half ears of corn and stand them on end around the inside edge of the pot, then fill the center with our other veggies. Works really well.

Great advice, Michael. Another option, if you don't want to dig a hole, is to use a piece of aluminum roof flashing for a wind break. It's simple, inexpensive, and easy to use and store. Here's a picture of ours in use.

Sounds like a great idea, Jammero. One year we did our entire Thanksgiving dinner in Dutch ovens, and it was so much fun. Does your wife have a favorite ham recipe she uses? If so, you might consider just using it. The nice thing about using a recipe you're familiar with is you know what to...

Also, if you don't want to mix up the spices yourself, you can purchase the Terlingua winners' chile blends from Pendery's in Fort Worth. A friend of mine won at Terlingua a few years ago, and he buys a lot of his supplies from Pendery's.

I agree with Garry. If you didn't preheat your oven, that would account for why the baking time was longer than what was called for in the recipe. It sounds to me like you just needed to give it a little more time to allow the crust to brown up.

Using foil is really a matter of personal preference. I know some people who feel strongly that you should never ever use foil, but my feeling is if using foil gets you to using your ovens more often, then go for it. Personally about the only time I use it is if we're doing a demo and I make...

I've also made this recipe. To make it in your oven at home, use a 13- x 9-inch baking dish and cook at 350 degrees.

Welcome Jammero. Where in Texas are you located? If you're really interested in Dutch oven cooking, you might check out the Lone Star Dutch Oven Society. We have chapters all across the state of Texas, as well as nine other states. Most chapters get together once a month for a Dutch oven...

It does sound like your seasoning is deteriorating. When you applied your own seasoning, how much oil did you use? You only want to use a light coating, and bake it upside down so that any excess oil does not pool in the bottom of the pan.

Garry, how are you placing the briquettes under your oven? Many DO cookbooks tell you to arrange the charcoal in a checkerboard pattern under the oven. Doing so can present a problem, because charcoal radiates heat not only upwards but in towards the center of the pot. So, if you have charcoal...

If you're burning the bottom of your biscuits, it may be that you're using too much bottom heat. One technique some Dutch oven cooks like to use when baking biscuits, rolls, and breads directly on the bottom of the oven is the "two-thirds timing method." Simply put, you bake the food with both...

Your wives sound like pretty smart ladies! :smile:

Hey Garry, We've done the banana cobbler before also. It's good stuff. Yeah for finding an excuse to get a deep 12 — we probably use that size more than any of the others. It looks like you're having a lot of fun with your ovens. Keep it up!