Yes, there is an app for dutch oven cooking!

In my last post, I mentioned using a phone app to calculate the number of coals I needed.

Yes, there is an app for that!

For Android phones, there are two, called "dutch oven calculator" or "dutch oven gourmet."

Either app will help you calculate the number of coals, based on the size of your pot and what temperature you want.

I'm pretty sure there's one for the iphone too, but, I don't have an iphone.

There are as many different opinions on "the best apps to have" and "apps you can't do without", as there are people with phones.

And I realize this blog is "ramblings on cast iron" and not "ramblings on android apps", but for what it's worth, here is my opinion of really good apps to have.

Besides the dutch oven calculator, of course!

1. AM/FM find radio stations. This app will find the local radio stations, wherever you happen to be. It's handy when traveling, or just moving to a new place. Note it doesn't PLAY the radio, just tells you what the local stations are.

2. Flixster. If you like to go to the movies, then you need this app. It lists the local theaters and tells you what is currently playing, showtimes and all.

3. GD Mate. It opens and closes your garage door. Of course it requires a device to attach to your overhead garage door opener, which costs around $50.

4. Note everything. I use this all the time to make lists and notes to myself.

5. Ringdroid. Take a clip out of any stored mp3 file and make a ringtone out of it.

6. Soundhound. It tells you the name and artist of the song you're currently hearing.

7. Google maps, with navigator. Your phone should already have this.

8. Mr. Number. It is a free caller ID app, and you can block calls from specific numbers.

9. App2SD. This transfers some of your apps to your SD card to make more room on your internal memory.

10. Wifi File Explorer. It allows you to transfer files between your computer and your phone, over your wifi network.

11. Fresh Network. It refreshes your network connection if your data is stuck.

12. Spare Phone. This requires a google voice account, and allows you to make free calls to any number, over wifi. Why would you need this? If you're in a place with no reception, but you have a wifi connection, you can still make a call! Also handy for saving your minutes. This app does NOT require the other caller to also have the app, as many others do.

13. TextPlus. This allows you to send and receive free texts to any number, whether they have the app or not. You can also use it for calls over wifi, but you have to buy the minutes. The app assigns you a separate phone number for free texting.

14. Gas Buddy. It locates the cheapest gas near you.

15. Road Ninja. It tells you what services are available at each exit on whatever interstate you're traveling on.

16. Any Yellow Pages type app. There are too many to list here. Yellow Pages type apps help you find services near you. Other similar apps are called "Places", "Where", and "Poynt."

17. Latitude, Now, and Life360. I have all three, but they all do the same thing. You can find your spouse or children on a map, and know where they are. Since my husband works in the oil field, he could be anywhere within a 200 mile radius; These apps give me peace of mind, since I can know where he is, and whether or not he's headed home yet.

18. PDANet: This allows you to use your phone's internet connection to access the internet on your laptop. Requires the PDANet software installed on your computer, and a USB cable.

19.  Weatherbug.  It shows the current local weather, wherever you are, at your fingertips.

20.  Cam Scanner.  It basically turns your phone into a scanner / photocopier.  You take a picture of a document, which you can save either as a JPG or a PDF file.  Then you can email it, or transfer to your computer and print.

21.  WavPlayer.  My phone was not able to play WAV files, and if you get your home phone voice mail messages emailed to you, well, you need something to play WAV files so you can play the messages on your phone.  So, there you go.

Of course there are many other very useful apps. These are just my "top picks", my favorites.

Roasting a turkey outdoors using coals

Hey, not bad! This was my first time cooking a turkey outdoors using a camp oven with coals.

The charred spots are pieces of skin that were touching the lid. The rest of it is golden brown!

I was told later, that I could have put aluminum foil on top, to keep those spots from charring.

I used a Lodge 14 inch deep camp oven. I had to remove the breastbone so it would fit.

This was a 14 pound turkey, although I would have preferred a 12 pound turkey.

But as it's not thanksgiving, I didn't have a very wide selection to choose from.

Would I do this again? Probably not, but it was a great experience.

It's a lot harder to regulate the temperature using coals, than in a regular oven.

I used an app on my phone, called dutch oven calculator, to calculate how many coals I would need.

Using a 14 inch oven, you need 26 coals to make 325 degrees.

I'm wondering if, because it was hot outside, that made the temperature of the oven hotter.

I used 18 on top and 8 on bottom, although maybe I should have used half on top and half on bottom.

I'm still fairly new to the use of coals. The turkey turned out good, though.

I seasoned my turkey the usual way, with poultry seasoning, black pepper, onion powder, garlic powder, butter, and "better than bouillon" chicken base.

I made my cornbread dressing, and gravy, the traditional way-- indoors!

Volcano Stove 101, for Dummies

This is a volcano stove.

I've written several articles about the volcano stove, as I've been using it and trying to learn about it.

If you search the internet, you'll find a lot of hype, but very little real practical info.

What is available, tends to be ambiguous, and as I discovered, very frustrating for the beginner.

So this article is meant to be a compilation of practical information that I've learned, based on my recent experiences, that is not found anywhere else.

First, as is widely known, the volcano stove can be used with wood, charcoal, or propane.

It can be used as a grill, or as a stove, using all three types of fuel.

You can take the top grill off and set a wok in it, for stir frying.

There is a "vent" you can open or close. Closing the vent reduces heat. Right is open, left is closed. It's the opposite of "righty tighty, lefty loosy".

If you want to use wood, be sure the pieces are cut to less than 12 inches so they'll fit.

If you want to use charcoal, be sure you put the CENTER PLATE* in place, and put the coals on that. If you don't, it will not get hot enough.

*I know the manual says to put the coals on the bottom-- Don't. It will NOT get hot enough.

This applies whether you are stir frying, grilling, using as a stove, or dutch oven cooking.

If you want to use propane, do NOT use the center plate, for grilling or stir frying.

Only if you're using it as a stove, and want lower heat. The center plate diffuses and reduces heat.

DO NOT use propane for dutch oven cooking. It does not work.

Only use coals for dutch oven cooking. Put coals on the CENTER PLATE, and the pot* over the coals.

*If your pot does not have legs to hold it over the coals, then use a trivet.

Because the volcano is more energy efficient, you won't need as many coals.

Use about 80% less coals than the traditional coal chart, subject to your altitude.

That's a rough estimate; Unfortunately there is no "volcano coal chart". There needs to be.

You have to use an infrared thermometer to monitor the temperature and adjust the coals accordingly.

Use 2/3 on top, and 1/3 on bottom. Ignore the claims about "no top heat." Yes, you do need it.

There is a "middle grill", sold separately, which can go in the same place as the center plate.

There is also a "volcano lid", sold separately, which is a "tent" that allows for convection cooking.

If I can come up with any more helpful info, I'll post it here.

But hopefully, this will give you a good start.

stir frying on a volcano stove

This is the Lodge wok, and it's going to be used to stir fry on the volcano stove, using coals.

To do this, you take off the top grill and just set the wok in the volcano.

You first need to light up 25 coals, and you need to put them on the CENTER PLATE, not the bottom.

Otherwise, the wok will not get hot enough to stir fry.

You'll want to have a table set up nearby, and have all the ingredients ready.

I preheated the wok and made a simple shrimp stir fry.

I used pre-cooked shrimp*, onions, garlic, mushrooms, bean sprouts, water chestnuts, shredded cabbage, and peanuts.

*You can use raw shrimp if you want to; it just takes longer.

I added soy sauce and five spice for seasoning.

It was my first time ever stir frying over coals.

If you don't have a volcano, a propane stove will also work, or you can set the wok on a trivet over the coals.

You will probably need more coals if you're not using the volcano, since it's "fuel efficient".

you don't necessarily need a camp oven with legs on a volcano

I'm not actually cooking anything in this pot; the photo is for demonstration purposes only.

I discovered tonight that, if you are using a 12 inch dutch oven, you don't necessarily need one with legs.

The coals are on the bottom, and the volcano suspends the pot up over the coals.

Note that only applies to a 12 inch oven.

Now, if you're putting the coals on the center plate, then yes, you do need a camp oven with legs to hold it over the coals.

But, not if the coals are on the bottom of the grill***, as you can see.

***If the coals are on the bottom of the grill, then you will need a lot more coals, than if you're putting the coals on the center plate.

***Unfortunately, there is no information as to how many coals you need, if you're using coals on the bottom. And very limited information, if the coals are on the center plate.

***So, unless you feel like experimenting with how many coals you need, in order to cook with coals on the very bottom-- skip this idea.

***Or if you want to slow cook on low heat. I can tell you from my own experience, that 25 coals on the very bottom made the temperature around 250.

my first attempt at cooking in a camp oven with coals on a volcano

***UPDATE: When I tried this, I had not realized that the coals need to be on the CENTER PLATE, not on the bottom of the grill. That's why the pot didn't get hot enough and I had to add more coals.

***Nowhere in any manual or website is it made clear that you need to do this, so, learn from my experience.

For my first time using the volcano to cook in a camp oven with coals, I decided to "stick to what I know."

So what I made tonight is very similar to this recipe and this recipe, both of which I made a year ago.

It's also similar to this recipe, which I didn't actually make, but I submitted it to an online contest.

Cut up some shoulder roast*, and brown in butter.

*Actually, chuck roast is better. I should have used that.

Add fresh mushrooms, chopped onions, minced garlic, canned potatoes, canned carrots*, cream of mushroom soup diluted in milk, worcestershire sauce, seasoned salt, and bacon bits.

*You could use cut up fresh potatoes and carrots, but it will take longer to cook.

I previously mentioned that in a volcano stove, you use less coals than you normally would, and you don't use top heat unless you're baking*.

*Sorry, I disagree with the "no top heat" claim. I explain why later in this article.

Now, I was told that for the average dish, cooked in a 12 inch camp oven over medium heat, you need about 13 coals (for 350 degrees, all on bottom*.

*They need to be on the center plate, not the bottom of the grill. Otherwise it will not get hot enough.

But in order to brown your meat before adding the other ingredients, you need to start out with more coals on the bottom, and then remove them.

So I started with 16 coals. I quickly realized that I needed more*, so I added 9 for a total of 25.

*If the coals had been on the center plate, that might have been enough.

When the meat was browned, I added the remaining ingredients, then removed the coals until the number on the bottom was 13.

I don't know how 13 coals could ever equal 350 degrees; My infrared thermometer was reading 200. I could touch the lid without even using gloves!*

*Because the coals were on the bottom, instead of on the center plate.

I realize that number is subject to adjustment for altitude, but I live in Midland Texas, not on top of the Rocky Mountains*.

*It was because I put the coals on the bottom, instead of on the center plate.

So I put the original coals back, bringing the number back to 25. The thermometer averaged 250.

As the food appeared to be simmering well, I just left it alone, but I started another batch of coals anyway, in case some needed to be replaced.

If I were not using the volcano stove, then the number of coals needed would be 16 on top, 8 on bottom, for a total of 24.

I just checked it and added some Wondra flour to thicken. I'm going to let it simmer for a while longer and then take it off.

I ended up not needing that other batch of coals I lit, but it's always a good idea to have some on hand in case you need to replace coals that are burning out.

Usually it's easy to monitor the coals and swap them out as needed; In the volcano, you have to lift out the pot, which can be a hassle.

Frankly, I don't buy the "no top heat needed" claim, since you need more heat on top than on bottom for that "slow cook oven" effect.

It's impossible to have more heat on top, when there are no coals on top.

The recipe worked, but didn't have that special flavor that comes from a slow cooked oven.

So, if you're going to do this, put some coals on top anyway. Unfortunately, there's no information as to how many on top vs bottom*.

*Use about 90% less. Buy an infrared thermometer to monitor the temp.

This is definitely a "teach yourself" appliance.

Which is why I'm trying to compile some solid guidelines on my blog, based on my own experience, because there's just so very little information out there, outside of "hype".

Lipton onion soup mix would rock in this dish. And it's not to late to add it...

Trying to make sense of the volcano stove and coals

The volcano stove is of course, an outdoor stove as well as a grill.

However, there is a third function which is its market niche: cooking with a camp oven and coals.

With the volcano, instead of having your coals exposed, you put the coals in the volcano and slide your camp oven inside.

It can hold a camp oven up to 12 inches wide.

However, apparently using coals in a volcano is completely different from the traditional method.

In other words, the traditional coal chart does not apply, due to the shape and design of the volcano.

It distributes heat along the sides of the camp oven, and is more fuel efficient; therefore the number and placement of coals, is not the same.

I've been reading the volcano cookbook and technical manual which attempts to explain the differences, and trying to make heads or tails of it, for months now. It's very confusing for the lay person.

What I CAN get from it is, you don't need top heat unless you're baking or browning*, and you use less coals than you normally would.

*After trying it out for myself, I'm going to disagree with the "no top heat needed" claim. Yes, you need top heat. Unfortunately, there's no information on how many coals on top vs bottom.

I also get that you can control the heat by opening and closing the vents. Open is hottest, 50% is middle, and closed is least hot.

There's also a "center plate" that you can use or not use*, that diffuses heat for lower temperatures**.

*Apparently, you do need the center plate when cooking with coals. You put the coals, and the camp oven, ON the center plate.

**The plate is used as a heat diffuser when you're using propane, and as a base when you're using charcoal.

But there's no coal temperature chart at all. No way to convert recipes from traditional coal placement, to placement of coals in the volcano.

So I contacted the company in an attempt to get some real info that I can possibly use.

What they could tell me was, for a 12 inch camp oven, 350 degrees (or medium heat) is about 13 coals on bottom*; none on top, unless baking or browning.

*This number is assuming you put the coals on the CENTER PLATE, not on the very bottom of the stove. I figured that out, when 13 coals barely reached 200 degrees.

**This is also subject to adjustment for altitude. Buy an infrared thermometer and check yourself.

***Yes, you do need top heat, based on my experience.

But what about for smaller camp ovens? The book says to place the coals on the center plate for smaller ovens, but not how many to use.

What about deep camp ovens? Do you use the same amount of coals as for standard sized camp ovens?

And what if you're baking or browning? How many coals on top vs. how many on bottom?

When I asked about specific information, they told me to "just experiment".

That's great if you've already mastered the traditional method of coal cooking, and know what you're doing.

But frankly... "Forget everything you've learned-- this is completely different. We can't tell you what the new method is exactly. Figure it out," will certainly frustrate and discourage the average consumer.

So the best I can tell you is, there are cookbooks* and recipes online, that are specifically for the camp oven used in the volcano**.

*Actually, two cookbooks that I know of: The technical manual I've already mentioned, and "volcano magic".

**The dutch oven cookbooks by Colleen Sloan, such as Log Cabin Grub, have some recipes that tell you the coals needed if you're using a volcano.

Either use those recipes, or just use recipes calling for a standard 12 inch camp oven at 350 degrees-- or "medium heat"-- and use about 13 coals*, on the CENTER PLATE.

*Subject to adjustment for altitude. Use an infrared thermometer to monitor temperature.

As there's a lot of hype all over the internet about how great the volcano is, I'm probably going to get some flak for posting this article, as I did the first one.

But as I've said before, this blog was never meant to be "hype" or "advertising".

I post my personal experience exactly as it happened, and if it's not perfect, then it's just not.

***UPDATE: They later got back to me with some more solid info.

25% less coals than you would normally put on top, and put them all on bottom.

In other words, for a 12 inch oven, normally 16 on top and 8 on bottom, based on the traditional coal chart; Put 12 or 13, on bottom only.

None on top unless baking or browning*, in which case you would use about 80% less total coals, distributed 2/3 on top and 1/3 on bottom.

*I disagree. Use top heat all the time.

In other words, for a 12 inch oven, normally 16 on top and 8 on bottom; Put 13 on top, 5 on bottom.

Then I found a boy scout resource that said, for an 8 inch oven, use 8 to 10 coals on the bottom for medium heat; For a 10 inch, 9 to 11 coals; and for 12 inch, 10 to 12 coals.

That resource corroborates with the info I was given. So, now I have something we can work with here.

Please note, this amount of coals assumes you are putting the coals on the CENTER PLATE, not the bottom.

They were never specific about this detail; I learned the hard way.

My first use of the volcano stove

The volcano stove is hyped as a wonderful tool for outdoor cooking.

It can be fueled with wood, charcoal or propane, and can be used as a stove or as a hibachi style grill.

It's popular among those who cook with a camp oven over coals, because you can remove the grill part and place your camp oven inside.

It's designed to fit the 12 inch camp oven, which is the most commonly used size.

This was my first time using the volcano stove. I used propane as the fuel, using it as a grill for steaks.

In order to use propane with this, you need a special propane attachment, which is sold separately. You need a crescent wrench to attach and detach it.

The steak recipe I used, I discovered at the grocery store, where they were handing out free samples of steak marinated in Pecos 83 BBQ marinade, and seasoned with Adams Reserve Southwest Ancho rub.

I grilled the steaks just as I would on any other grill.

I can't say I'm impressed with the volcano as a propane grill.

It works, and would no doubt be useful in an emergency, but would not be my first choice otherwise.

The flame was difficult to control and there were a lot of flare ups*, contrary to what the product website claims.

*It was later suggested that I adjust the flame on the bottom of the burner. So I tried that, but was never able to get a blue flame**, no matter how I adjusted it.

**Propane burners are supposed to emit a blue flame. Orange flames are cooler and less efficient. The flame was mostly orange, except for one adjustment in which the flame was white.

I closed the vents, which helped with the flare ups, but the flame remained orange.

There are two levers, and both close all the vents at once. Left is closed, right is open.

Now, with steaks, you want the fire to be hot in order to sear the steak. So I wonder if the vents are supposed to be closed when grilling steak?

I haven't tried it as a propane stove yet. My suspicion is that, although it's possible to use as a grill, it's better suited for use as a stove.

But I already have a propane stove.

And I don't like that there's no safe way to light the burner, from the side. You have to stick your hand in there, and I nearly got burned by the flame.

So I removed the propane attachment, which was a disappointment, since I bought this in order to use propane with my camp ovens*.

*Not recommended. Read my article to find out why.

I still intend to try it with my camp oven, since that's supposed to be its niche, but I'll use coals.

It has the advantage of being able to use coals anywhere, since the outside is cool to the touch; It's legal to use in areas where fire is prohibited.

So in other words, this is a glorified fire pit.

The ability to use propane sounded like a great feature, but didn't meet my expectations*.

*The company has offered to replace the propane burner and regulator, so we'll see how that works out.

zucchini carrot cake

The following recipe is from "101 things to do with a dutch oven", and it's specifically for the ultimate dutch oven.

There are three recipes for that dutch oven in this book: sausage spinach wreath, zucchini carrot cake, and chocolate cake.

I don't make desserts very often, and if I did, it probably would not be zucchini carrot cake. The recipe looks good; it's just not something I would pick to make.

I would, however, like to try the chocolate cake recipe.

But for now, I will post the zucchini carrot cake recipe.

Keep in mind, you don't need the ultimate dutch oven for this; A 10 inch camp oven should work fine.

In a large bowl, cream 1/2 cup oil, 2 cups sugar, 3 eggs, and 3 tsp vanilla.

Stir in 2 cups shredded zucchini and 1 cup shredded carrots. Add 1 can crushed pineapple with liquid. Mix.

Add 1 tsp salt, 1 tbsp cinnamon, 1/4 tsp baking powder, 1 tsp baking soda, and 3 cups flour.*

*If you use self rising flour, you can omit the salt, baking powder and baking soda.

Fold in 1/2 cup chopped walnuts.

Bake at 350 in the oven, or using 10 coals on bottom, 14 on top*. Should take 40 to 50 mins.

*That coal combination is for the ultimate dutch oven; Use the appropriate amount of coals for your size.

For the frosting, mix 8 oz softened cream cheese and 1/2 cup softened butter until smooth.

Add 1 tsp vanilla and 4 cups powdered sugar, 1 cup at a time until blended. Frost cake after it cools.

So that's what you do with the 5 inch camp oven

I never sought out a 5 inch camp oven, because I couldn't imagine it being useful for much, except as an outdoor melting pot.

I'm still not going to pay $300 for one, which is the going rate for a Lodge. It's a very hot collector's item.

But after reading this recipe in "101 things to do with a dutch oven", I now understand why it can be useful.

On the other hand, the Lodge 6 inch camp oven is just as useful for the same purpose, and a lot cheaper!

I don't have that one either. So, what is this purpose I discovered?

Making cinnamon rolls. You make your bread in the regular camp oven, and the cinnamon frosting in the tiny camp oven.

In other words, it's an outdoor melting pot.

There are recipes out there specifically for this pot, and eventually I will try them in my 1 quart pot.

I've never made cinnamon rolls, so my first attempt would almost certainly be in the kitchen instead of outdoors, but this recipe looks good.

It calls for a 12 inch camp oven AND a 5 inch camp oven (or 6 inch, if you'd rather save money):

In a bowl, combine 2 cups flour, 1 tsp salt, and 2 tsp baking powder.* Cut in 3/4 cups of shortening.

*Or just use self rising flour.

Add 1/2 cup of milk and mix until dough forms. Roll out to 12 x 16 inches, about 1/4 inch thick.

Grate 3 or 4 apples and place evenly over the top; Sprinkle with cinnamon.

Roll the dough like a jelly roll, and cut into 12 rolls. Place in the large camp oven.

In the small camp oven, melt 1/4 cup butter. Add 2 cups water, 1 cup sugar, 1 cup brown sugar, and cinnamon.

Melt together until smooth. Brush over rolls.

Bake rolls for 30 minutes at 350. If doing this outside, that means 8 coals on bottom, 16 on top.

Similarly, you can make hot buttered rolls by melting butter in the tiny skillet and then brushing over your favorite rolls.

Been looking for recipes for the ultimate dutch oven

I have an ultimate dutch oven that I have never used, so I would like to put it to use at some point.

So I've been looking for recipes, which aren't very easy to come by.

There used to be an Ultimate Dutch Oven cookbook, but it's been discontinued.

The recipes I do find, I'm quickly realizing that most anything that can be made in the ultimate dutch oven, can be made in a regular pot.

And, if it can be made in a regular pot, it almost always can be made in the ultimate dutch oven.

The other night I made a recipe that came with the manual, but since it was a dessert, I used a smaller pot to make it.

I just can't justify making any dessert, bread, soup or stew in this pot*, when I can more easily make it in a smaller pot.

*You certainly CAN make that stuff in the ultimate dutch oven. I just wouldn't, if I can use a smaller pot that's easier to carry and clean.

Nevertheless, I'm seeking out things that I am willing to try-- mostly meat dishes.

I can see how it would be useful as a small smoker, but smoked meat isn't my favorite.

I am willing to try smoked salmon, since I've never had that. I don't have an ultimate dutch oven recipe for smoked salmon, but I'm sure any recipe will work.

Now, there's one interesting, yet ridiculous looking recipe that I will probably not try, because sausage isn't my favorite thing, and it appears to be a hassle.

It's in the cookbook "101 things to do with a dutch oven", and it specifically calls for the ultimate dutch oven:

Sausage spinach wreath

1/2 pound fresh ground pork, browned and drained

1/2 pound pork sausage, browned and drained

1 package cream cheese, softened

1 can water chestnuts, drained and chopped

1 box Knorr vegetable soup mix

6 oz chopped frozen spinach, thawed

2 green onions, chopped

2 sheets frozen puff pastry, thawed

In a bowl, mix all ingredients except pastry, cover, and set aside.

I'm going to skip the fancy complicated stuff you're supposed to do with the pastry to make it into a wreath.

Just cut it in pieces, and lay them on the bottom of the dutch oven rack. It'll be fine.

Place meat mixture in a ring over the puff pastry pieces. Then put some more pieces on top.

I'm pretty sure you could use pie shells in place of the puff pastry.

Place the rack in the preheated dutch oven; Bake at 400 degrees using 15 coals on bottom and 20 on top.

Should take 40 to 50 minutes; check with a meat thermometer and make sure it's 160 degrees.

It's possible I may try the meat mixture itself and make a pork meatloaf. But I wouldn't need the ultimate dutch oven for that either.

This cookbook has three recipes specifically for the ultimate dutch oven: sausage spinach wreath, zucchini carrot cake, and chocolate cake.

I entered a contest!

As if I need any more cast iron.

There's a contest going on right now on facebook: Whoever submits the best recipe for a camp oven, wins a free 6 quart camp oven.

The recipe must include carrots.

I decided to enter the contest with the following recipe, modified from a recipe I posted last october:

Heat up your camp oven over coals. Melt 2 tbsp butter.

Brown slices of flank steak in the butter.

Add canned potatoes and carrots. You can use raw cut up potatoes and carrots, but it will take longer to cook. You can also add mushrooms.

Mix 1 or 2 cans of cream of onion soup in milk, and pour over.

Put the lid on, put the coals on top and simmer for a few hours until done.

I don't know if I'll win or not, but if I do, I'll have another camp oven.

***UPDATE: here was the winning recipe:

Meatloaf Flower Dinner
4 lbs. extra lean ground beef 1 tsp. oregano
1 large yellow onion; diced 1 tsp. rosemary
2 cups bread cubes 1/4 tsp. ground ginger
1 cup milk 1/8 tsp. cumin
3 eggs 2 tsp. salt
1 small carrot; shredded 1/2 tsp. ground black pepper
1/2 cup catsup 6-8 carrots
1/2 cup grated Cheddar cheese 6 medium potatoes
2 tsp. thyme 10-20 asparagus spears
2 tsp. marjoram additional catsup as needed

In a small bowl add bread cubes and pack down. Add milk to bread cubes and allow to absorb.

To a large mixing bowl add beef, onions, bread and milk, eggs, grated carrot, catsup, cheese, and seasonings. Mix thoroughly. Place mixture in a 12" deep Dutch oven and spread it into a ring against the sides of the oven leaving a cavity in the center for vegetables. Cover the top of the meatloaf ring evenly with catsup.

Cut the carrots into halves lengthwise and the potatoes into quarters lengthwise. Trim the bottoms of the asparagus. Line the inside of the mealoaf ring with carrot halves. Inside the carrots stand potato quarters in a ring. Stand the asparagus spears in the center.

Roast using 12-14 briquettes top and bottom for 90 minutes. Rotate the Dutch oven and lid every 15 minutes.

cooking over coals - beef and gravy

This recipe introduced a new challenge for me: bringing liquid to a boil, over coals.

According to the coal chart, a 12 inch camp oven uses 24 coals: 16 on top, and 8 on bottom.

This assumes that you are cooking at 350; you need more coals for higher heat.

I assumed that 24 coals would be enough for boiling, but it was not.

You need 32 coals to bring to a boil, in a 12 inch camp oven, evenly distributed on top and bottom.

Because these coals will be bunched closer together, they lose heat much faster.

So as soon as you set up coals for boiling, you need to start a 2nd batch of coals for simmering.

This recipe is from "Let's cook dutch", and it's basic beef and gravy.

Use any cut of roast, cut in serving sized slices.

Put the meat in the pot and add beef stock. Cover and bring to a boil, with 32 coals.

While doing this, prepare a 2nd batch of coals; The 1st batch will not stay hot enough to finish the dish.

After it's boiling, reduce heat by arranging the coals so there are 8 on bottom and 16 on top.

When the second batch of coals is ready, replace the first ones, one by one.

Leave it to simmer for 1 1/2 hours.

Every 15 minutes rotate the pot 1/4 turn clockwise, and the lid 1/4 turn counterclockwise.

Uncover, and temporarily remove pot from heat*. Add Wondra flour to the liquid to thicken into gravy.

*You don't necessarily have to remove it, but the gravy will be lumpy if you don't.

Return pot to heat, cover, and let simmer another 30 mins to 1 hour.

Since this was the first time I wasn't using self lighting charcoal*, I tackled another challenge.

*Self lighting charcoal is not recommended for camp oven cooking because it cools off faster.

Before you light regular charcoal, you have to soak for 5 minutes in lighter fluid, or it won't stay lit.

Serve the beef and gravy over rice.

No, I didn't cook the rice in a camp oven. Maybe someday.

cooking over coals - swiss steak and mushroom sauce

This recipe was modified from "Let's Cook Dutch"; I spruced it up to make it less primitive.

It's very similar to this recipe I tried a few days ago.

The recipe was swiss steak with mushroom sauce. It called for round steak; I used chuck.

This time I used a real camp oven, and I don't regret it. The rigged up camp oven worked, but using the right tool for the job is always easier.

The recipe did not specify a temperature, so I used 350. According to the coal chart, that's 24 coals for a 12 inch oven: 16 on top, and 8 on bottom.

First I had to brown the meat, though, so I started out with 18 coals* on bottom.

*18 was a just rough estimate. If I needed to boil before simmering, I'd need 32 coals.

Melted butter in the pot, browned the meat. Added fresh whole mushrooms and cut up red potatoes*.

*If I had boiled the potatoes separately, it would have reduced cooking time.

Then covered, and transferred coals until there was 16 on top, 8 on bottom.

Took one can cream of mushroom soup, added 1 cup of milk, mixed, poured it in.

Added black pepper, onion powder, garlic powder, seasoned salt, minced garlic.

Left to cook for an hour and a half, rotating the pot clockwise 1/4 turn every 15 minutes, and the lid counterclockwise 1/4 turn.

I like that when cooking with coals, you can leave it and go do other things. Not so with a propane burner-- you should not leave those unattended.

Seasoned salt made it perfect.

makeshift pizza oven for use over coals

This is a Camp Chef Deluxe 14 inch camp oven.

Deluxe camp ovens are different from regular camp ovens, in that their lids are deeper and have legs.

This enables them to double as a skillet to use over coals, without the use of a lid stand.

Regular camp oven lids can double as griddles, with the use of a lid stand.

I found an article from someone who uses two 14 inch deluxe lids, as a makeshift pizza oven.

To do this, you need a special pizza ring adapter in order to create a good seal.

I don't think Camp Chef sells their deluxe lids separately; You may have to buy two camp ovens.

Then again, when I made pizza on the stovetop, the one in the deep skillet turned out better than in the regular skillet.

I attributed that to better heat circulation in the deep skillet, although I could be wrong.

I wonder if you could just flip the deluxe oven over*, and use the bottom part as a dome lid?

*From what I'm told, yes, but you need welding gloves to take the pot off; the lid lifter won't work.

That way, you wouldn't need the special adapter because the pot already has a good seal.

I don't have a deluxe dutch oven in order to check that out, and no current plans to get one.

You can certainly make pizza in a camp oven, and eventually I plan to try it.

But, I can see how the shallow pan would be easier to use, as far as cutting and serving.

Someone reported to me that he uses his regular camp oven, upside down, on a lid stand.

Maybe I'll try that, maybe I won't.

Whether you plan to cook with coals or not

Since I've started teaching myself how to cook over coals, I've been researching camp oven recipes.

I'm quickly realizing that while the actual skill of using coals takes practice, the recipes are ridiculous easy.

That's because they're intended for cooking out in the middle of nowhere.

Someone just learning how to cook, would greatly benefit from trying out camp oven recipes in their own kitchen.

Just ignore the part about the coals, and put the pot in the oven or on the stove.

Cooking over coals - "flank steak" and onion sauce

This was my second experience with using coals. This time I actually cooked, not just reheated.

My camera phone doesn't have a flash, so it's dark. On the right is an el cheapo portable charcoal grill for lighting the coals, and on the left is the lid stand.

This recipe is from the cookbook "Let's Cook Dutch", flank steak with onion sauce.

Flank steak was over $8 a pound, so I got chuck roast instead.

This recipe did not specify a temperature, which would have helped determine the amount of coals to use. I took a wild guess, and went with 350.

According to the coal chart, for a 10 inch camp oven, that's 14 on top, 6 on bottom.

I hit another snag with using a chain to secure coals: One of the chain links caught under the lid, and I had to creatively maneuver to get it loose.

Not easy, with hot coals* on the lid. I will be getting a real camp oven soon.

*Looks can be deceiving; Grey ash covered coals don't LOOK hot, but they ARE.

Since the first step was to brown the meat, I had to increase the number of coals on bottom at first, to get the pot hot enough.

I put about 11 coals under the pot, poured in some vegetable oil*, and let it heat up.

*Next time I'll melt down some butter.

Prepare the chuck roast (or flank steak) by trimming the fat and adding salt, pepper, onion powder, garlic powder.

Add the chuck roast and brown on all sides. Cover, transfer coals to the top until only six are left on bottom, and put the rest of the coals on top.

So to recap, about the coals: For a 350 degree temperature using a 10 inch oven, you need 14 coals on top, 6 on bottom. But some extra coals go on the bottom at first, in order to brown the meat; Those coals are transferred to the top once the meat is browned, and the pot is covered.

While the meat is covered, mix a can of cream of onion soup with 1 cup of milk. Pour over the meat. Add a can of new potatoes, drained.

Let it cook. Every 15 minutes, rotate the pot 1/4 turn clockwise, and the lid 1/4 turn counterclockwise.

The recipe doesn't specify how long to cook, but check for doneness every half hour.

Right now the sauce is refrigerating until it forms a fat cap, which I will remove, and then reheat. If I were camping, I wouldn't have that option.

This recipe can just as easily be done on the stove, in the oven, or even a crock pot.

That's basically what a camp oven is-- a slow cooker that uses coals instead of electricity.

Since it was warm and not windy, I didn't need to make another batch of coals. But if it was cold or windy, I would have burned some extra coals, to replace as needed.

If I were to make this dish again, I would use butter instead of oil, and cook down chopped onions and minced garlic before browning the meat.

I would also use fresh potatoes; You could cook them along with the meat, or boil separately.

My first real coal cooking experience

This was my first experience actually using my rigged up camp oven.

I had underestimated how hot coals can get. Hot coals are, well, hot.

I used self lighting charcoal, and later learned that it's not recommended because it burns out quickly.

Kingsford brand regular charcoal is recommended.

I put my chimney starter made out of a coffee can in a disposable aluminum pan, and put the coals in.

Since I was only going to 300 degrees, I used 17 coals-- 5 for the bottom, 12 for the top.

Most dishes will be 350*, and in that case, the number of coals is twice the diameter of the camp oven. For example, 12 inches = 24 coals.

*Just as with regular oven cooking. In the kitchen = Out of the kitchen.

Usually 2/3 of the coals go on top, 1/3 on bottom, unless you're frying (all on bottom), or broiling (all on top), or boiling.

When boiling, have the lid on, with the coals evenly distributed.

When frying, boiling, or broiling, you're going to need more coals than normal.

And since those coals are bunched closer together, they lose heat much faster, so have extras ready.

Be sure you clear everything flammable, before you light the charcoal!

After the flame died down, I lifted the chimney starter with tongs, and let the coals fall into the pan.

Then I set 5 coals under* the trivet, put the pot on the trivet, let it heat up, then put the food in.

*For the coals on the bottom, it's best to lay them out in a ring around the outer edge.

For this first test run, I took some already cooked beef stew and heated it up in the pot. For the next run, I intend to actually cook something.

Then I put the lid on, with the chain, inserted the lid lifter*, and set the rest of the coals on top**.

*You put the lid lifter in first and leave it in, so you don't have to maneuver around hot coals.

**If you are preheating the lid for baking, you set it on the lid stand and apply the coals. Then when it's ready, carefully move it to the pot.

The chain helped keep the coals on, but I can see where a flat lid with a lip would be more stable.

The pot stayed on coals for an hour.

Every 15 minutes*, you rotate the pot 1/4 turn clockwise, and the lid 1/4 turn counterclockwise. Another reason to have the lid lifter in.

*This is to prevent hot spots.

This first run went without a hitch, I didn't drop any coals, nothing caught fire.

The food did not burn, and tasted just like it would have if I reheated it in the oven in cast iron.

When you're cooking with coals, eventually the heat decreases, and you have to add more coals.

So how do you know when to do that?

My guess is to figure out how long the dish will take vs how long the coals stay hot.*

*Coals average 1 hour burn time, but it depends on how cold and windy it is outside. You can measure the temperature by using the hand test.

**Self lighting briquettes burn out quickly - don't use them. Kingsford stays hot longer.

I had access to a kitchen sink, so cleanup was no problem. But when you're in the middle of nowhere, you might want to line your pot with aluminum foil, to make cleanup much easier.

It's cheaper than disposable liners. Some people use aluminum cake pans.