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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-09-2012, 09:24 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 07-31-11
Location: Wisconsin
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Cast Iron Pots on the Grill/Smoker
Hey Guys,
I was thinking about getting a 5 quart cast iron pot to use on the smoker for making chili, beef stew, or soups. I have a wsm and was thinking that I could put it in a "little black egg" configuration with the cooking grate over the coal ring and then put the pot on there. Anyways, I was wondering if there is any benefit to cooking something like beef stew or chili in the smoker over coals and wood? Does it gain any of the smoke flavor? Or is it just better to cook it on the electric  stove? If anything it would give me more reason to cook outside...Thanks! |
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02-09-2012, 09:44 PM
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#2 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Think of your smoker as an "oven" with smoke flavoring.
Although I do not use cast iron, I doo cook mac & cheese and beans while in the finishing stages of the meat. Do what works for you and your tastes... |
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02-09-2012, 09:46 PM
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#3 |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I cook with cast iron dutch ovens in my smokers all the time. Get an enamal coated CI DO for acidic foods like foods with tomatoes and a plain CI DO for everything else. I've cooked chili and tomato sauce in regular CI but I think the enamal coated stuff works better with much less leaching of iron.
Good luck.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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02-09-2012, 10:15 PM
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#4 |
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Quintessential Chatty Farker
  Join Date: 12-17-10
Location: Pleasanton, Ca
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I always make my chili and chile verde on my smoker in a cast iron Dutch Oven. I don't own an enamel one so can't talk to that!
__________________
XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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02-09-2012, 10:28 PM
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#5 |
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Babbling Farker
 Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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I use regular cast iron (un coated) on mine all the time.
__________________
[URL="http://facebook.com/mancavemeals"]http://facebook.com/mancavemeals[/URL] |
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02-09-2012, 10:37 PM
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#6 |
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is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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We have one Enamel Dutch Oven, and 6 Cast Iron D.O.
My wife would have a duck if I used her Enamel D.O. in a smoker. I use my Cast Irons for soups, stews, Chili's, beans, breads ect... |
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02-09-2012, 10:37 PM
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#7 |
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is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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I make Pit Boys baked beans in mine on the weber grill. 1st direct, then indirect, with some kickory smoke for 2-3 hours. It's my favorite thing to make for BBQ eating.
__________________
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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02-09-2012, 10:38 PM
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#8 |
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Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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It will if you leave the top off for the first part of the cook.Top on,no different from stovetop or oven.Top off first few hours = smokey goodness!
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02-09-2012, 10:49 PM
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#9 |
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Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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You can also put your uncovered beans under a brisket to give it more flavor.
Sent from my obsolete 3GS iPhone.
__________________
Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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02-10-2012, 12:16 AM
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#10 |
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Full Fledged Farker
Join Date: 07-02-10
Location: St.Louis
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Anytime I make brats or dogs,I mix up a bunch of kraut,peppers,onions and butter in a cast iron skillet right on top of my grill.Or when I go camping I make breakfast in a cast iron skillet right on top of my pit.
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02-10-2012, 04:49 AM
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#11 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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What Hoss said...
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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02-10-2012, 06:35 AM
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#12 |
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Is lookin for wood to cook with.
Join Date: 07-31-11
Location: Wisconsin
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Sounds like I should get one.
 Thanks guys |
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02-10-2012, 06:46 AM
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#13 |
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Take a breath!
Join Date: 12-17-10
Location: Cape Cod, MA
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You should also pick yourself up a nice lodge skillet while you are at it!
__________________
2-Weber 22.5 OTS, Green Weber Performer, WSJG, Mini WSM, Char Griller Kamado, Weber Gasser, UDS awaiting production! [FONT=Arial Black]Of everything I have lost in this life...I miss my mind the most![/FONT] |
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02-10-2012, 08:51 AM
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#14 |
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Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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| Thanks from:---> |
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02-10-2012, 08:57 AM
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#15 | |
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Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Quote:
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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