How many of us bring dutch oven along?

Herbie

Rendezvous Conspirator
I have one or two smaller disks left so I'm thinking of making a couple of 'diskata' (Cowboy woks).



You can cook up a lot of food in one with just a propane burner. I would skip the legs and make a small stand instead.

Joanne
This is an old post, but I'm hoping Joanne is still monitoring this thread. Regarding the discata/discada photo - Have you actually used it over the portable campfire as shown? I've always wondered about whether it'd be practical to use my CampChef campfire as a cooking heat source, since I hate the idea of lugging multiple large propane-powered circles-with-stands. I imagine you would have hot spots, etc., but something conductive like carbon steel should even things out well enough, I'd think.

Just curious about your experience. Thanks!
 

ab1985

Explorer
This is an old post, but I'm hoping Joanne is still monitoring this thread. Regarding the discata/discada photo - Have you actually used it over the portable campfire as shown? I've always wondered about whether it'd be practical to use my CampChef campfire as a cooking heat source, since I hate the idea of lugging multiple large propane-powered circles-with-stands. I imagine you would have hot spots, etc., but something conductive like carbon steel should even things out well enough, I'd think.

Just curious about your experience. Thanks!
I've cooked in my Dutch oven using a tripod over my Campfire In A Can several times. It cooks evenly and no issues with hotspots. The propane fire ring does leave a ton of soot on the cast iron. I only use it in a pinch due to the extensive cleanup required.
 

Herbie

Rendezvous Conspirator
I've cooked in my Dutch oven using a tripod over my Campfire In A Can several times. It cooks evenly and no issues with hotspots. The propane fire ring does leave a ton of soot on the cast iron. I only use it in a pinch due to the extensive cleanup required.
Good info, thanks much. Maybe I need to construct some sort of modular propane-tool mounting ring where I can mount a fire burner or a dedicated banjo burner for actual cooking, then I can hang whatever cooking vessel I want over the top...
 

PhulesAU

Explorer
If you are doing small batches, like 2 - 6 peoples worth, you might consider making a spacer or modding a charcoal chimney. Nice concentrated heat , and the smaller Discadas fit nicely.
 

Herbie

Rendezvous Conspirator
When I'm doing charcoal or wood, I use a tripod and firepot system (basically a blatant ripoff of the Roadii Firegrill):



This is nice because the chain arrangement lets me raise/lower the oven over the coals. I can also hang a grill that adjusts up/down on cables inside the legs. I'd need to add a spacer to use a discada, though.

But here in SoCal we have many places with burn-ban in place, so I'd like to be able to use a gas appliance. Since I hate the idea of bringing a "turkey fryer" style burner and a propane fire ring, I'm trying to figure out how to make one to double-duty. I'm considering making a "modular" stand with detachable legs (or adding attachments to my tripod) where I could fit either the "fireplace" burner or something with serious heat for using with a grill or discada...

Just mulling ideas...
 

Mccaf

Observer
When I'm doing charcoal or wood, I use a tripod and firepot system (basically a blatant ripoff of the Roadii Firegrill):



This is nice because the chain arrangement lets me raise/lower the oven over the coals. I can also hang a grill that adjusts up/down on cables inside the legs. I'd need to add a spacer to use a discada, though.

But here in SoCal we have many places with burn-ban in place, so I'd like to be able to use a gas appliance. Since I hate the idea of bringing a "turkey fryer" style burner and a propane fire ring, I'm trying to figure out how to make one to double-duty. I'm considering making a "modular" stand with detachable legs (or adding attachments to my tripod) where I could fit either the "fireplace" burner or something with serious heat for using with a grill or discada...

Just mulling ideas...
Hey, that is awesome! Got any for sale?
 

jeep-N-montero

Expedition Leader
When I'm doing charcoal or wood, I use a tripod and firepot system (basically a blatant ripoff of the Roadii Firegrill):



This is nice because the chain arrangement lets me raise/lower the oven over the coals. I can also hang a grill that adjusts up/down on cables inside the legs. I'd need to add a spacer to use a discada, though.

But here in SoCal we have many places with burn-ban in place, so I'd like to be able to use a gas appliance. Since I hate the idea of bringing a "turkey fryer" style burner and a propane fire ring, I'm trying to figure out how to make one to double-duty. I'm considering making a "modular" stand with detachable legs (or adding attachments to my tripod) where I could fit either the "fireplace" burner or something with serious heat for using with a grill or discada...

Just mulling ideas...
That setup would be so easy to build, could store the tripod in the same bag as the Springbar poles and not take up much space, the wheels are turning in my head!
 

pyrate

Rollin' along
When I'm doing charcoal or wood, I use a tripod and firepot system (basically a blatant ripoff of the Roadii Firegrill):



This is nice because the chain arrangement lets me raise/lower the oven over the coals. I can also hang a grill that adjusts up/down on cables inside the legs. I'd need to add a spacer to use a discada, though.

But here in SoCal we have many places with burn-ban in place, so I'd like to be able to use a gas appliance. Since I hate the idea of bringing a "turkey fryer" style burner and a propane fire ring, I'm trying to figure out how to make one to double-duty. I'm considering making a "modular" stand with detachable legs (or adding attachments to my tripod) where I could fit either the "fireplace" burner or something with serious heat for using with a grill or discada...

Just mulling ideas...
What are you using for your fire pan? @herbie
 

Herbie

Rendezvous Conspirator
What are you using for your fire pan? @herbie
A Galvanized Feed Pan (for livestock). Depending on where you live, may also be available more cheaply as an "oil drain pan" from an auto-parts store.

I used 3 U-bolts to make the loops that hang on the tripod legs. At some point I also cut a slot in the side of the pan and put a sliding damper-door on it so I can regulate the airflow a little bit, but I don't think I have a photo of that handy...
 

pyrate

Rollin' along
A Galvanized Feed Pan (for livestock). Depending on where you live, may also be available more cheaply as an "oil drain pan" from an auto-parts store.

I used 3 U-bolts to make the loops that hang on the tripod legs. At some point I also cut a slot in the side of the pan and put a sliding damper-door on it so I can regulate the airflow a little bit, but I don't think I have a photo of that handy...
Thanks. I am in SD as well. :)
 

jwlester

Observer
Thanks for reviving this old thread. I've learned a bit. Looking to get my first two DOs for camp use. Weight isn't an issue as these will go in a trailer, but I'd like to conserve space by nesting. I'm thinking a larger (12"-8qt?) for main meals and something smaller (8"?) for desserts and/or bread. Have to figure out what nests together. This is for a family of 5. What would your recommendation be?

What is your opinion of the quality difference between Lodge and the Camp Chef items? Everything I have for home use is Lodge (mostly older), but did see a decent price advantage for the camp chef and saw it referenced earlier in the thread.

Thanks for the input.
 

dcg141

Adventurer
Thanks for reviving this old thread. I've learned a bit. Looking to get my first two DOs for camp use. Weight isn't an issue as these will go in a trailer, but I'd like to conserve space by nesting. I'm thinking a larger (12"-8qt?) for main meals and something smaller (8"?) for desserts and/or bread. Have to figure out what nests together. This is for a family of 5. What would your recommendation be?

What is your opinion of the quality difference between Lodge and the Camp Chef items? Everything I have for home use is Lodge (mostly older), but did see a decent price advantage for the camp chef and saw it referenced earlier in the thread.

Thanks for the input.
I have a collection of both and honestly one seems to work as well as the other. I go kayaking in East TN/Western NC and pass by the Lodge factory and have picked up some seconds at their store. I usually carry a 12 inch and either a 8 or ten also when we camp. I almost always use the smaller one to make cornbread. I don't have a 14 inch yet but I plan on getting one at some point. I like roasting whole chickens in a DO and that's really tight in a 12.
 
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Ovrlnd Rd

Adventurer
What is your opinion of the quality difference between Lodge and the Camp Chef items? Everything I have for home use is Lodge (mostly older), but did see a decent price advantage for the camp chef and saw it referenced earlier in the thread.
The biggest issue I have had with the Camp Chef ovens is they usually have some intricate design or lettering on the lids and it's harder to keep clean. The Lodges tend to be less ornate so don't keep charcoal, or in the case of seasoning, big clumps of oil caught in hard to clean corners.
 

petefuller

New member
I just bought a CampChef set that bass pro shop had on sale, it seems to have a lot rougher surface than lodge so I'm hoping its not a lot harder to clean. Cleaning is not my forte.
 
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