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I googled that too and it seems similar. From the pictures I saw on google there are differences but you explained the basics.
f.e. when preparing wild boar or venison this way, the tray and the lid would be completely covered with the coal for a few hours and the coal must be watched constantly because of the temperature. As soon as the temperature goes down the coal must be changed.
Yes, it's that way with dutch oven cooking too. Something like venison would require changing the coals. I didn't mention it because usually with the scouts, the meals we have them prepare don't require cooking long enough to need to change the coals. But they do have to be watched carefully. Scouts (generally boys aged 11-18) aren't really so good at "watching carefully" so we get a lot of charred bottoms or tops on the food sometimes!
For any of you that do non-backpack style camping (heavy dutch ovens don't lend themselves well to hiking!) or just do a lot of outdoor stuff...google dutch oven recipes, pick up a dutch oven and give it a try. It's a great way to prepare food outdoors!