Need some seal replacement advice.
02-03-2007, 06:57 PM
#71
Guest
Posts: n/a
Re: OT: Thanks Mike Romain
Yeah, I have a Dutch Oven for the stove top, although I'm sure it'd
work just fine in a fire too. I just love the idea of the potjie
sticking out above the fire. Kinda like hanging a pot above the fire
from a tripod or something.
If you want it to work more like a standard dutch oven, just dig it
into the ground a bit or raise the fire.
Mike Romain wrote:
> Here is a better Dutch Oven description:
>
> http://en.wikipedia.org/wiki/Dutch_oven
>
> Mike
>
> Mike Romain wrote:
> > We also use cast iron. I like the heat distribution. If I was going to
> > carry a cast pot, I would want a 'Dutch Oven'. You put coals on the top
> > to brown the top of things.
> > http://www.thecellarstore.com/flatpotsos.html
> >
> > And we always can stuff a pot full for travel so it doesn't really take
> > up much space.
> >
> > The Coleman oven is wicked! I have done a leg of lamb, roast beef,
> > stuffed chicken all with all the trimmings like baked potatoes and
> > squash. It also puts out wicked biscuits and muffins and cake and
> > brownies and cinnamon rolls and shortbread or chocolate cookies, etc....
> >
> > Mike
> >
> > The Merg wrote:
> >> I would definitely get a second to separate smoking and baking
> >> purposes.
> >> That guy's definitely going on my list - I already have a nice
> >> collection of camp stoves, now I definitely need a camp oven.
> >>
> >> Oh yeah, and these don't exactly fold flat, but I still want one
> >> really bad: http://www.thecellarstore.com/potjiepot.html
> >>
> >>
> >> Mike Romain wrote:
> >>> That's the puppy in both links.
> >>>
> >>> I was thinking if I was going to use it for a trail smoker that I would
> >>> need a second for baking. The smoke flavor would be a bit much for
> >>> blueberry muffins or dinner rolls later and the soap flavor from
> >>> cleaning it isn't good for either...
> >>>
> >>> Having a second wouldn't be an issue, they pack up flat.
> >>>
> >>> I am making smoked salmon and trout today. 'Campbell River Candy'
> >>> style. It's a dry 'brine', brown sugar, garlic, orange peel, ginger and
> >>> rock salt.
> >>>
> >>> Mike
> >>>
> >>> billy ray wrote:
> >>>> Here it is in use.... actually this is Steve's .... Mike got one that
> >>>> Christmas if I recall correctly.
> >>>> http://www.imagestation.com/album/pi...?id=2115046342
> >>>>
> >>>>
> >>>>
> >>>> "The Merg" <greg.mergner@gmail.com> wrote in message
> >>>> news:1170468066.764446.236660@m58g2000cwm.googlegr oups.com...
> >>>>> Once you start learning how to brine, man can you pack a lot of flavor
> >>>>> into a piece of meat.
> >>>>> The oven...is it something like this? http://www.amazon.com/
> >>>>> Coleman-5010D700T-Camp-Oven/dp/B0009PURJA/sr=1-2/qid=1170468023/
> >>>>> ref=sr_1_2/103-0016801-5235002?ie=UTF8&s=sporting-goods
> >>>>>
> >>>>> On Feb 2, 9:52 am, Mike Romain <roma...@sympatico.ca> wrote:
> >>>>>> No, but I have a folding Coleman Oven I bring on camping trail runs.
> >>>>>> Now that I am into brines and wood chips and know how to smoke, fresh
> >>>>>> Bass and Trout could be smoked in that easily using coals from the
> >>>>>> fire
> >>>>>> and wood chips. Smoked Trout jerky is really good... I have a nice
> >>>>>> kipper brine that is easy to make. Smoked sausages are quick and
> >>>>>> easy
> >>>>>> too.
> >>>>>>
> >>>>>> Mike
> >>>>>>
> >>>>>> The Merg wrote:
> >>>>>>> An electric smoker? Sweet... is it small enough to pack for trail
> >>>>>>> rides?
> >>>>>>> On Feb 1, 6:40 pm, Mike Romain <roma...@sympatico.ca> wrote:
> >>>>>>>> You are welcome. It is great that way.
> >>>>>>>> I got an electric smoker for xmas, been having some delicious
> >>>>>>>> fun with
> >>>>>>>> it.
> >>>>>>>> Mike
> >>>>>>>> 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
> >>>>>>>> 88 Cherokee 235 BFG AT's
> >>>>>>>> Canadian Off Road Trips Photos: Non members can still view!
> >>>>>>>> Jan/06http://www.imagestation.com/album/pictures.html?id=2115147590
> >>>>>>>> (More Off Road album links at bottom of the view page)
> >>>>>>>> Matt Macchiarolo wrote:
> >>>>>>>>> Mike,
> >>>>>>>>> This past weekend I grilled salmon on a cedar plank. YUM! Used
> >>>>>>>>> your
> >>>>>>>>> receipe
> >>>>>>>>> you posted in December as a guide.
> >>>>>>>>> I don't think I'll ever grill salmon without the cedar again.
> >>>>>>>>> Later
> >>>>>>>>> Matt
> >>>>
> >>
work just fine in a fire too. I just love the idea of the potjie
sticking out above the fire. Kinda like hanging a pot above the fire
from a tripod or something.
If you want it to work more like a standard dutch oven, just dig it
into the ground a bit or raise the fire.
Mike Romain wrote:
> Here is a better Dutch Oven description:
>
> http://en.wikipedia.org/wiki/Dutch_oven
>
> Mike
>
> Mike Romain wrote:
> > We also use cast iron. I like the heat distribution. If I was going to
> > carry a cast pot, I would want a 'Dutch Oven'. You put coals on the top
> > to brown the top of things.
> > http://www.thecellarstore.com/flatpotsos.html
> >
> > And we always can stuff a pot full for travel so it doesn't really take
> > up much space.
> >
> > The Coleman oven is wicked! I have done a leg of lamb, roast beef,
> > stuffed chicken all with all the trimmings like baked potatoes and
> > squash. It also puts out wicked biscuits and muffins and cake and
> > brownies and cinnamon rolls and shortbread or chocolate cookies, etc....
> >
> > Mike
> >
> > The Merg wrote:
> >> I would definitely get a second to separate smoking and baking
> >> purposes.
> >> That guy's definitely going on my list - I already have a nice
> >> collection of camp stoves, now I definitely need a camp oven.
> >>
> >> Oh yeah, and these don't exactly fold flat, but I still want one
> >> really bad: http://www.thecellarstore.com/potjiepot.html
> >>
> >>
> >> Mike Romain wrote:
> >>> That's the puppy in both links.
> >>>
> >>> I was thinking if I was going to use it for a trail smoker that I would
> >>> need a second for baking. The smoke flavor would be a bit much for
> >>> blueberry muffins or dinner rolls later and the soap flavor from
> >>> cleaning it isn't good for either...
> >>>
> >>> Having a second wouldn't be an issue, they pack up flat.
> >>>
> >>> I am making smoked salmon and trout today. 'Campbell River Candy'
> >>> style. It's a dry 'brine', brown sugar, garlic, orange peel, ginger and
> >>> rock salt.
> >>>
> >>> Mike
> >>>
> >>> billy ray wrote:
> >>>> Here it is in use.... actually this is Steve's .... Mike got one that
> >>>> Christmas if I recall correctly.
> >>>> http://www.imagestation.com/album/pi...?id=2115046342
> >>>>
> >>>>
> >>>>
> >>>> "The Merg" <greg.mergner@gmail.com> wrote in message
> >>>> news:1170468066.764446.236660@m58g2000cwm.googlegr oups.com...
> >>>>> Once you start learning how to brine, man can you pack a lot of flavor
> >>>>> into a piece of meat.
> >>>>> The oven...is it something like this? http://www.amazon.com/
> >>>>> Coleman-5010D700T-Camp-Oven/dp/B0009PURJA/sr=1-2/qid=1170468023/
> >>>>> ref=sr_1_2/103-0016801-5235002?ie=UTF8&s=sporting-goods
> >>>>>
> >>>>> On Feb 2, 9:52 am, Mike Romain <roma...@sympatico.ca> wrote:
> >>>>>> No, but I have a folding Coleman Oven I bring on camping trail runs.
> >>>>>> Now that I am into brines and wood chips and know how to smoke, fresh
> >>>>>> Bass and Trout could be smoked in that easily using coals from the
> >>>>>> fire
> >>>>>> and wood chips. Smoked Trout jerky is really good... I have a nice
> >>>>>> kipper brine that is easy to make. Smoked sausages are quick and
> >>>>>> easy
> >>>>>> too.
> >>>>>>
> >>>>>> Mike
> >>>>>>
> >>>>>> The Merg wrote:
> >>>>>>> An electric smoker? Sweet... is it small enough to pack for trail
> >>>>>>> rides?
> >>>>>>> On Feb 1, 6:40 pm, Mike Romain <roma...@sympatico.ca> wrote:
> >>>>>>>> You are welcome. It is great that way.
> >>>>>>>> I got an electric smoker for xmas, been having some delicious
> >>>>>>>> fun with
> >>>>>>>> it.
> >>>>>>>> Mike
> >>>>>>>> 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
> >>>>>>>> 88 Cherokee 235 BFG AT's
> >>>>>>>> Canadian Off Road Trips Photos: Non members can still view!
> >>>>>>>> Jan/06http://www.imagestation.com/album/pictures.html?id=2115147590
> >>>>>>>> (More Off Road album links at bottom of the view page)
> >>>>>>>> Matt Macchiarolo wrote:
> >>>>>>>>> Mike,
> >>>>>>>>> This past weekend I grilled salmon on a cedar plank. YUM! Used
> >>>>>>>>> your
> >>>>>>>>> receipe
> >>>>>>>>> you posted in December as a guide.
> >>>>>>>>> I don't think I'll ever grill salmon without the cedar again.
> >>>>>>>>> Later
> >>>>>>>>> Matt
> >>>>
> >>
02-03-2007, 06:57 PM
#72
Guest
Posts: n/a
Re: OT: Thanks Mike Romain
Yeah, I have a Dutch Oven for the stove top, although I'm sure it'd
work just fine in a fire too. I just love the idea of the potjie
sticking out above the fire. Kinda like hanging a pot above the fire
from a tripod or something.
If you want it to work more like a standard dutch oven, just dig it
into the ground a bit or raise the fire.
Mike Romain wrote:
> Here is a better Dutch Oven description:
>
> http://en.wikipedia.org/wiki/Dutch_oven
>
> Mike
>
> Mike Romain wrote:
> > We also use cast iron. I like the heat distribution. If I was going to
> > carry a cast pot, I would want a 'Dutch Oven'. You put coals on the top
> > to brown the top of things.
> > http://www.thecellarstore.com/flatpotsos.html
> >
> > And we always can stuff a pot full for travel so it doesn't really take
> > up much space.
> >
> > The Coleman oven is wicked! I have done a leg of lamb, roast beef,
> > stuffed chicken all with all the trimmings like baked potatoes and
> > squash. It also puts out wicked biscuits and muffins and cake and
> > brownies and cinnamon rolls and shortbread or chocolate cookies, etc....
> >
> > Mike
> >
> > The Merg wrote:
> >> I would definitely get a second to separate smoking and baking
> >> purposes.
> >> That guy's definitely going on my list - I already have a nice
> >> collection of camp stoves, now I definitely need a camp oven.
> >>
> >> Oh yeah, and these don't exactly fold flat, but I still want one
> >> really bad: http://www.thecellarstore.com/potjiepot.html
> >>
> >>
> >> Mike Romain wrote:
> >>> That's the puppy in both links.
> >>>
> >>> I was thinking if I was going to use it for a trail smoker that I would
> >>> need a second for baking. The smoke flavor would be a bit much for
> >>> blueberry muffins or dinner rolls later and the soap flavor from
> >>> cleaning it isn't good for either...
> >>>
> >>> Having a second wouldn't be an issue, they pack up flat.
> >>>
> >>> I am making smoked salmon and trout today. 'Campbell River Candy'
> >>> style. It's a dry 'brine', brown sugar, garlic, orange peel, ginger and
> >>> rock salt.
> >>>
> >>> Mike
> >>>
> >>> billy ray wrote:
> >>>> Here it is in use.... actually this is Steve's .... Mike got one that
> >>>> Christmas if I recall correctly.
> >>>> http://www.imagestation.com/album/pi...?id=2115046342
> >>>>
> >>>>
> >>>>
> >>>> "The Merg" <greg.mergner@gmail.com> wrote in message
> >>>> news:1170468066.764446.236660@m58g2000cwm.googlegr oups.com...
> >>>>> Once you start learning how to brine, man can you pack a lot of flavor
> >>>>> into a piece of meat.
> >>>>> The oven...is it something like this? http://www.amazon.com/
> >>>>> Coleman-5010D700T-Camp-Oven/dp/B0009PURJA/sr=1-2/qid=1170468023/
> >>>>> ref=sr_1_2/103-0016801-5235002?ie=UTF8&s=sporting-goods
> >>>>>
> >>>>> On Feb 2, 9:52 am, Mike Romain <roma...@sympatico.ca> wrote:
> >>>>>> No, but I have a folding Coleman Oven I bring on camping trail runs.
> >>>>>> Now that I am into brines and wood chips and know how to smoke, fresh
> >>>>>> Bass and Trout could be smoked in that easily using coals from the
> >>>>>> fire
> >>>>>> and wood chips. Smoked Trout jerky is really good... I have a nice
> >>>>>> kipper brine that is easy to make. Smoked sausages are quick and
> >>>>>> easy
> >>>>>> too.
> >>>>>>
> >>>>>> Mike
> >>>>>>
> >>>>>> The Merg wrote:
> >>>>>>> An electric smoker? Sweet... is it small enough to pack for trail
> >>>>>>> rides?
> >>>>>>> On Feb 1, 6:40 pm, Mike Romain <roma...@sympatico.ca> wrote:
> >>>>>>>> You are welcome. It is great that way.
> >>>>>>>> I got an electric smoker for xmas, been having some delicious
> >>>>>>>> fun with
> >>>>>>>> it.
> >>>>>>>> Mike
> >>>>>>>> 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
> >>>>>>>> 88 Cherokee 235 BFG AT's
> >>>>>>>> Canadian Off Road Trips Photos: Non members can still view!
> >>>>>>>> Jan/06http://www.imagestation.com/album/pictures.html?id=2115147590
> >>>>>>>> (More Off Road album links at bottom of the view page)
> >>>>>>>> Matt Macchiarolo wrote:
> >>>>>>>>> Mike,
> >>>>>>>>> This past weekend I grilled salmon on a cedar plank. YUM! Used
> >>>>>>>>> your
> >>>>>>>>> receipe
> >>>>>>>>> you posted in December as a guide.
> >>>>>>>>> I don't think I'll ever grill salmon without the cedar again.
> >>>>>>>>> Later
> >>>>>>>>> Matt
> >>>>
> >>
work just fine in a fire too. I just love the idea of the potjie
sticking out above the fire. Kinda like hanging a pot above the fire
from a tripod or something.
If you want it to work more like a standard dutch oven, just dig it
into the ground a bit or raise the fire.
Mike Romain wrote:
> Here is a better Dutch Oven description:
>
> http://en.wikipedia.org/wiki/Dutch_oven
>
> Mike
>
> Mike Romain wrote:
> > We also use cast iron. I like the heat distribution. If I was going to
> > carry a cast pot, I would want a 'Dutch Oven'. You put coals on the top
> > to brown the top of things.
> > http://www.thecellarstore.com/flatpotsos.html
> >
> > And we always can stuff a pot full for travel so it doesn't really take
> > up much space.
> >
> > The Coleman oven is wicked! I have done a leg of lamb, roast beef,
> > stuffed chicken all with all the trimmings like baked potatoes and
> > squash. It also puts out wicked biscuits and muffins and cake and
> > brownies and cinnamon rolls and shortbread or chocolate cookies, etc....
> >
> > Mike
> >
> > The Merg wrote:
> >> I would definitely get a second to separate smoking and baking
> >> purposes.
> >> That guy's definitely going on my list - I already have a nice
> >> collection of camp stoves, now I definitely need a camp oven.
> >>
> >> Oh yeah, and these don't exactly fold flat, but I still want one
> >> really bad: http://www.thecellarstore.com/potjiepot.html
> >>
> >>
> >> Mike Romain wrote:
> >>> That's the puppy in both links.
> >>>
> >>> I was thinking if I was going to use it for a trail smoker that I would
> >>> need a second for baking. The smoke flavor would be a bit much for
> >>> blueberry muffins or dinner rolls later and the soap flavor from
> >>> cleaning it isn't good for either...
> >>>
> >>> Having a second wouldn't be an issue, they pack up flat.
> >>>
> >>> I am making smoked salmon and trout today. 'Campbell River Candy'
> >>> style. It's a dry 'brine', brown sugar, garlic, orange peel, ginger and
> >>> rock salt.
> >>>
> >>> Mike
> >>>
> >>> billy ray wrote:
> >>>> Here it is in use.... actually this is Steve's .... Mike got one that
> >>>> Christmas if I recall correctly.
> >>>> http://www.imagestation.com/album/pi...?id=2115046342
> >>>>
> >>>>
> >>>>
> >>>> "The Merg" <greg.mergner@gmail.com> wrote in message
> >>>> news:1170468066.764446.236660@m58g2000cwm.googlegr oups.com...
> >>>>> Once you start learning how to brine, man can you pack a lot of flavor
> >>>>> into a piece of meat.
> >>>>> The oven...is it something like this? http://www.amazon.com/
> >>>>> Coleman-5010D700T-Camp-Oven/dp/B0009PURJA/sr=1-2/qid=1170468023/
> >>>>> ref=sr_1_2/103-0016801-5235002?ie=UTF8&s=sporting-goods
> >>>>>
> >>>>> On Feb 2, 9:52 am, Mike Romain <roma...@sympatico.ca> wrote:
> >>>>>> No, but I have a folding Coleman Oven I bring on camping trail runs.
> >>>>>> Now that I am into brines and wood chips and know how to smoke, fresh
> >>>>>> Bass and Trout could be smoked in that easily using coals from the
> >>>>>> fire
> >>>>>> and wood chips. Smoked Trout jerky is really good... I have a nice
> >>>>>> kipper brine that is easy to make. Smoked sausages are quick and
> >>>>>> easy
> >>>>>> too.
> >>>>>>
> >>>>>> Mike
> >>>>>>
> >>>>>> The Merg wrote:
> >>>>>>> An electric smoker? Sweet... is it small enough to pack for trail
> >>>>>>> rides?
> >>>>>>> On Feb 1, 6:40 pm, Mike Romain <roma...@sympatico.ca> wrote:
> >>>>>>>> You are welcome. It is great that way.
> >>>>>>>> I got an electric smoker for xmas, been having some delicious
> >>>>>>>> fun with
> >>>>>>>> it.
> >>>>>>>> Mike
> >>>>>>>> 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
> >>>>>>>> 88 Cherokee 235 BFG AT's
> >>>>>>>> Canadian Off Road Trips Photos: Non members can still view!
> >>>>>>>> Jan/06http://www.imagestation.com/album/pictures.html?id=2115147590
> >>>>>>>> (More Off Road album links at bottom of the view page)
> >>>>>>>> Matt Macchiarolo wrote:
> >>>>>>>>> Mike,
> >>>>>>>>> This past weekend I grilled salmon on a cedar plank. YUM! Used
> >>>>>>>>> your
> >>>>>>>>> receipe
> >>>>>>>>> you posted in December as a guide.
> >>>>>>>>> I don't think I'll ever grill salmon without the cedar again.
> >>>>>>>>> Later
> >>>>>>>>> Matt
> >>>>
> >>
02-03-2007, 06:57 PM
#73
Guest
Posts: n/a
Re: OT: Thanks Mike Romain
Yeah, I have a Dutch Oven for the stove top, although I'm sure it'd
work just fine in a fire too. I just love the idea of the potjie
sticking out above the fire. Kinda like hanging a pot above the fire
from a tripod or something.
If you want it to work more like a standard dutch oven, just dig it
into the ground a bit or raise the fire.
Mike Romain wrote:
> Here is a better Dutch Oven description:
>
> http://en.wikipedia.org/wiki/Dutch_oven
>
> Mike
>
> Mike Romain wrote:
> > We also use cast iron. I like the heat distribution. If I was going to
> > carry a cast pot, I would want a 'Dutch Oven'. You put coals on the top
> > to brown the top of things.
> > http://www.thecellarstore.com/flatpotsos.html
> >
> > And we always can stuff a pot full for travel so it doesn't really take
> > up much space.
> >
> > The Coleman oven is wicked! I have done a leg of lamb, roast beef,
> > stuffed chicken all with all the trimmings like baked potatoes and
> > squash. It also puts out wicked biscuits and muffins and cake and
> > brownies and cinnamon rolls and shortbread or chocolate cookies, etc....
> >
> > Mike
> >
> > The Merg wrote:
> >> I would definitely get a second to separate smoking and baking
> >> purposes.
> >> That guy's definitely going on my list - I already have a nice
> >> collection of camp stoves, now I definitely need a camp oven.
> >>
> >> Oh yeah, and these don't exactly fold flat, but I still want one
> >> really bad: http://www.thecellarstore.com/potjiepot.html
> >>
> >>
> >> Mike Romain wrote:
> >>> That's the puppy in both links.
> >>>
> >>> I was thinking if I was going to use it for a trail smoker that I would
> >>> need a second for baking. The smoke flavor would be a bit much for
> >>> blueberry muffins or dinner rolls later and the soap flavor from
> >>> cleaning it isn't good for either...
> >>>
> >>> Having a second wouldn't be an issue, they pack up flat.
> >>>
> >>> I am making smoked salmon and trout today. 'Campbell River Candy'
> >>> style. It's a dry 'brine', brown sugar, garlic, orange peel, ginger and
> >>> rock salt.
> >>>
> >>> Mike
> >>>
> >>> billy ray wrote:
> >>>> Here it is in use.... actually this is Steve's .... Mike got one that
> >>>> Christmas if I recall correctly.
> >>>> http://www.imagestation.com/album/pi...?id=2115046342
> >>>>
> >>>>
> >>>>
> >>>> "The Merg" <greg.mergner@gmail.com> wrote in message
> >>>> news:1170468066.764446.236660@m58g2000cwm.googlegr oups.com...
> >>>>> Once you start learning how to brine, man can you pack a lot of flavor
> >>>>> into a piece of meat.
> >>>>> The oven...is it something like this? http://www.amazon.com/
> >>>>> Coleman-5010D700T-Camp-Oven/dp/B0009PURJA/sr=1-2/qid=1170468023/
> >>>>> ref=sr_1_2/103-0016801-5235002?ie=UTF8&s=sporting-goods
> >>>>>
> >>>>> On Feb 2, 9:52 am, Mike Romain <roma...@sympatico.ca> wrote:
> >>>>>> No, but I have a folding Coleman Oven I bring on camping trail runs.
> >>>>>> Now that I am into brines and wood chips and know how to smoke, fresh
> >>>>>> Bass and Trout could be smoked in that easily using coals from the
> >>>>>> fire
> >>>>>> and wood chips. Smoked Trout jerky is really good... I have a nice
> >>>>>> kipper brine that is easy to make. Smoked sausages are quick and
> >>>>>> easy
> >>>>>> too.
> >>>>>>
> >>>>>> Mike
> >>>>>>
> >>>>>> The Merg wrote:
> >>>>>>> An electric smoker? Sweet... is it small enough to pack for trail
> >>>>>>> rides?
> >>>>>>> On Feb 1, 6:40 pm, Mike Romain <roma...@sympatico.ca> wrote:
> >>>>>>>> You are welcome. It is great that way.
> >>>>>>>> I got an electric smoker for xmas, been having some delicious
> >>>>>>>> fun with
> >>>>>>>> it.
> >>>>>>>> Mike
> >>>>>>>> 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
> >>>>>>>> 88 Cherokee 235 BFG AT's
> >>>>>>>> Canadian Off Road Trips Photos: Non members can still view!
> >>>>>>>> Jan/06http://www.imagestation.com/album/pictures.html?id=2115147590
> >>>>>>>> (More Off Road album links at bottom of the view page)
> >>>>>>>> Matt Macchiarolo wrote:
> >>>>>>>>> Mike,
> >>>>>>>>> This past weekend I grilled salmon on a cedar plank. YUM! Used
> >>>>>>>>> your
> >>>>>>>>> receipe
> >>>>>>>>> you posted in December as a guide.
> >>>>>>>>> I don't think I'll ever grill salmon without the cedar again.
> >>>>>>>>> Later
> >>>>>>>>> Matt
> >>>>
> >>
work just fine in a fire too. I just love the idea of the potjie
sticking out above the fire. Kinda like hanging a pot above the fire
from a tripod or something.
If you want it to work more like a standard dutch oven, just dig it
into the ground a bit or raise the fire.
Mike Romain wrote:
> Here is a better Dutch Oven description:
>
> http://en.wikipedia.org/wiki/Dutch_oven
>
> Mike
>
> Mike Romain wrote:
> > We also use cast iron. I like the heat distribution. If I was going to
> > carry a cast pot, I would want a 'Dutch Oven'. You put coals on the top
> > to brown the top of things.
> > http://www.thecellarstore.com/flatpotsos.html
> >
> > And we always can stuff a pot full for travel so it doesn't really take
> > up much space.
> >
> > The Coleman oven is wicked! I have done a leg of lamb, roast beef,
> > stuffed chicken all with all the trimmings like baked potatoes and
> > squash. It also puts out wicked biscuits and muffins and cake and
> > brownies and cinnamon rolls and shortbread or chocolate cookies, etc....
> >
> > Mike
> >
> > The Merg wrote:
> >> I would definitely get a second to separate smoking and baking
> >> purposes.
> >> That guy's definitely going on my list - I already have a nice
> >> collection of camp stoves, now I definitely need a camp oven.
> >>
> >> Oh yeah, and these don't exactly fold flat, but I still want one
> >> really bad: http://www.thecellarstore.com/potjiepot.html
> >>
> >>
> >> Mike Romain wrote:
> >>> That's the puppy in both links.
> >>>
> >>> I was thinking if I was going to use it for a trail smoker that I would
> >>> need a second for baking. The smoke flavor would be a bit much for
> >>> blueberry muffins or dinner rolls later and the soap flavor from
> >>> cleaning it isn't good for either...
> >>>
> >>> Having a second wouldn't be an issue, they pack up flat.
> >>>
> >>> I am making smoked salmon and trout today. 'Campbell River Candy'
> >>> style. It's a dry 'brine', brown sugar, garlic, orange peel, ginger and
> >>> rock salt.
> >>>
> >>> Mike
> >>>
> >>> billy ray wrote:
> >>>> Here it is in use.... actually this is Steve's .... Mike got one that
> >>>> Christmas if I recall correctly.
> >>>> http://www.imagestation.com/album/pi...?id=2115046342
> >>>>
> >>>>
> >>>>
> >>>> "The Merg" <greg.mergner@gmail.com> wrote in message
> >>>> news:1170468066.764446.236660@m58g2000cwm.googlegr oups.com...
> >>>>> Once you start learning how to brine, man can you pack a lot of flavor
> >>>>> into a piece of meat.
> >>>>> The oven...is it something like this? http://www.amazon.com/
> >>>>> Coleman-5010D700T-Camp-Oven/dp/B0009PURJA/sr=1-2/qid=1170468023/
> >>>>> ref=sr_1_2/103-0016801-5235002?ie=UTF8&s=sporting-goods
> >>>>>
> >>>>> On Feb 2, 9:52 am, Mike Romain <roma...@sympatico.ca> wrote:
> >>>>>> No, but I have a folding Coleman Oven I bring on camping trail runs.
> >>>>>> Now that I am into brines and wood chips and know how to smoke, fresh
> >>>>>> Bass and Trout could be smoked in that easily using coals from the
> >>>>>> fire
> >>>>>> and wood chips. Smoked Trout jerky is really good... I have a nice
> >>>>>> kipper brine that is easy to make. Smoked sausages are quick and
> >>>>>> easy
> >>>>>> too.
> >>>>>>
> >>>>>> Mike
> >>>>>>
> >>>>>> The Merg wrote:
> >>>>>>> An electric smoker? Sweet... is it small enough to pack for trail
> >>>>>>> rides?
> >>>>>>> On Feb 1, 6:40 pm, Mike Romain <roma...@sympatico.ca> wrote:
> >>>>>>>> You are welcome. It is great that way.
> >>>>>>>> I got an electric smoker for xmas, been having some delicious
> >>>>>>>> fun with
> >>>>>>>> it.
> >>>>>>>> Mike
> >>>>>>>> 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
> >>>>>>>> 88 Cherokee 235 BFG AT's
> >>>>>>>> Canadian Off Road Trips Photos: Non members can still view!
> >>>>>>>> Jan/06http://www.imagestation.com/album/pictures.html?id=2115147590
> >>>>>>>> (More Off Road album links at bottom of the view page)
> >>>>>>>> Matt Macchiarolo wrote:
> >>>>>>>>> Mike,
> >>>>>>>>> This past weekend I grilled salmon on a cedar plank. YUM! Used
> >>>>>>>>> your
> >>>>>>>>> receipe
> >>>>>>>>> you posted in December as a guide.
> >>>>>>>>> I don't think I'll ever grill salmon without the cedar again.
> >>>>>>>>> Later
> >>>>>>>>> Matt
> >>>>
> >>
02-03-2007, 09:04 PM
#74
Guest
Posts: n/a
Re: OT: Thanks Mike Romain - Trail cooking thread now.
I really am into cooking, always have been and figure we should eat
'good' when off Jeeping and camping. My wife totally agrees and started
bush camping with me in 1979 year round to date with more trips planned
soon. Eating good has lots to do with that. :-)
I always make a double fire pit. I don't like the hanging pot.
The large area of the pit is for the heat/light fire using long tree
ends fed in slow with a smaller circle off to the side that a grill fits
on which makes fresh coals to shuffle over really easily. I put pots
there and can slow cook things.
The legs on the Potjie would save the use of a grill, but the grill is
nice for other side dish things as well as the main pot.
I spit roast lots also over this double fire setup with as many coals on
the bottom as I want to brown but have never hung a pot on a spit
lately. I used that method way back when I was a kid in Scouts camping
and didn't like it. Not stable enough for my tastes.
It is 'really' nice to always wheel in the Canadian bush so firewood is
never an issue. I pull standing deadwood logs down and feed them to the
fire slowly. It is called a 'trapper's fire'. I never cut wood to burn.
Mike
The Merg wrote:
> Yeah, I have a Dutch Oven for the stove top, although I'm sure it'd
> work just fine in a fire too. I just love the idea of the potjie
> sticking out above the fire. Kinda like hanging a pot above the fire
> from a tripod or something.
> If you want it to work more like a standard dutch oven, just dig it
> into the ground a bit or raise the fire.
>
> Mike Romain wrote:
>> Here is a better Dutch Oven description:
>>
>> http://en.wikipedia.org/wiki/Dutch_oven
>>
>> Mike
>>
>> Mike Romain wrote:
>>> We also use cast iron. I like the heat distribution. If I was going to
>>> carry a cast pot, I would want a 'Dutch Oven'. You put coals on the top
>>> to brown the top of things.
>>> http://www.thecellarstore.com/flatpotsos.html
>>>
>>> And we always can stuff a pot full for travel so it doesn't really take
>>> up much space.
>>>
>>> The Coleman oven is wicked! I have done a leg of lamb, roast beef,
>>> stuffed chicken all with all the trimmings like baked potatoes and
>>> squash. It also puts out wicked biscuits and muffins and cake and
>>> brownies and cinnamon rolls and shortbread or chocolate cookies, etc....
>>>
>>> Mike
>>>
>>> The Merg wrote:
>>>> I would definitely get a second to separate smoking and baking
>>>> purposes.
>>>> That guy's definitely going on my list - I already have a nice
>>>> collection of camp stoves, now I definitely need a camp oven.
>>>>
>>>> Oh yeah, and these don't exactly fold flat, but I still want one
>>>> really bad: http://www.thecellarstore.com/potjiepot.html
>>>>
>>>>
>>>> Mike Romain wrote:
>>>>> That's the puppy in both links.
>>>>>
>>>>> I was thinking if I was going to use it for a trail smoker that I would
>>>>> need a second for baking. The smoke flavor would be a bit much for
>>>>> blueberry muffins or dinner rolls later and the soap flavor from
>>>>> cleaning it isn't good for either...
>>>>>
>>>>> Having a second wouldn't be an issue, they pack up flat.
>>>>>
>>>>> I am making smoked salmon and trout today. 'Campbell River Candy'
>>>>> style. It's a dry 'brine', brown sugar, garlic, orange peel, ginger and
>>>>> rock salt.
>>>>>
>>>>> Mike
>>>>>
>>>>> billy ray wrote:
>>>>>> Here it is in use.... actually this is Steve's .... Mike got one that
>>>>>> Christmas if I recall correctly.
>>>>>> http://www.imagestation.com/album/pi...?id=2115046342
>>>>>>
>>>>>>
>>>>>>
>>>>>> "The Merg" <greg.mergner@gmail.com> wrote in message
>>>>>> news:1170468066.764446.236660@m58g2000cwm.googlegr oups.com...
>>>>>>> Once you start learning how to brine, man can you pack a lot of flavor
>>>>>>> into a piece of meat.
>>>>>>> The oven...is it something like this? http://www.amazon.com/
>>>>>>> Coleman-5010D700T-Camp-Oven/dp/B0009PURJA/sr=1-2/qid=1170468023/
>>>>>>> ref=sr_1_2/103-0016801-5235002?ie=UTF8&s=sporting-goods
>>>>>>>
>>>>>>> On Feb 2, 9:52 am, Mike Romain <roma...@sympatico.ca> wrote:
>>>>>>>> No, but I have a folding Coleman Oven I bring on camping trail runs.
>>>>>>>> Now that I am into brines and wood chips and know how to smoke, fresh
>>>>>>>> Bass and Trout could be smoked in that easily using coals from the
>>>>>>>> fire
>>>>>>>> and wood chips. Smoked Trout jerky is really good... I have a nice
>>>>>>>> kipper brine that is easy to make. Smoked sausages are quick and
>>>>>>>> easy
>>>>>>>> too.
>>>>>>>>
>>>>>>>> Mike
>>>>>>>>
>>>>>>>> The Merg wrote:
>>>>>>>>> An electric smoker? Sweet... is it small enough to pack for trail
>>>>>>>>> rides?
>>>>>>>>> On Feb 1, 6:40 pm, Mike Romain <roma...@sympatico.ca> wrote:
>>>>>>>>>> You are welcome. It is great that way.
>>>>>>>>>> I got an electric smoker for xmas, been having some delicious
>>>>>>>>>> fun with
>>>>>>>>>> it.
>>>>>>>>>> Mike
>>>>>>>>>> 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
>>>>>>>>>> 88 Cherokee 235 BFG AT's
>>>>>>>>>> Canadian Off Road Trips Photos: Non members can still view!
>>>>>>>>>> Jan/06http://www.imagestation.com/album/pictures.html?id=2115147590
>>>>>>>>>> (More Off Road album links at bottom of the view page)
>>>>>>>>>> Matt Macchiarolo wrote:
>>>>>>>>>>> Mike,
>>>>>>>>>>> This past weekend I grilled salmon on a cedar plank. YUM! Used
>>>>>>>>>>> your
>>>>>>>>>>> receipe
>>>>>>>>>>> you posted in December as a guide.
>>>>>>>>>>> I don't think I'll ever grill salmon without the cedar again.
>>>>>>>>>>> Later
>>>>>>>>>>> Matt
>
'good' when off Jeeping and camping. My wife totally agrees and started
bush camping with me in 1979 year round to date with more trips planned
soon. Eating good has lots to do with that. :-)
I always make a double fire pit. I don't like the hanging pot.
The large area of the pit is for the heat/light fire using long tree
ends fed in slow with a smaller circle off to the side that a grill fits
on which makes fresh coals to shuffle over really easily. I put pots
there and can slow cook things.
The legs on the Potjie would save the use of a grill, but the grill is
nice for other side dish things as well as the main pot.
I spit roast lots also over this double fire setup with as many coals on
the bottom as I want to brown but have never hung a pot on a spit
lately. I used that method way back when I was a kid in Scouts camping
and didn't like it. Not stable enough for my tastes.
It is 'really' nice to always wheel in the Canadian bush so firewood is
never an issue. I pull standing deadwood logs down and feed them to the
fire slowly. It is called a 'trapper's fire'. I never cut wood to burn.
Mike
The Merg wrote:
> Yeah, I have a Dutch Oven for the stove top, although I'm sure it'd
> work just fine in a fire too. I just love the idea of the potjie
> sticking out above the fire. Kinda like hanging a pot above the fire
> from a tripod or something.
> If you want it to work more like a standard dutch oven, just dig it
> into the ground a bit or raise the fire.
>
> Mike Romain wrote:
>> Here is a better Dutch Oven description:
>>
>> http://en.wikipedia.org/wiki/Dutch_oven
>>
>> Mike
>>
>> Mike Romain wrote:
>>> We also use cast iron. I like the heat distribution. If I was going to
>>> carry a cast pot, I would want a 'Dutch Oven'. You put coals on the top
>>> to brown the top of things.
>>> http://www.thecellarstore.com/flatpotsos.html
>>>
>>> And we always can stuff a pot full for travel so it doesn't really take
>>> up much space.
>>>
>>> The Coleman oven is wicked! I have done a leg of lamb, roast beef,
>>> stuffed chicken all with all the trimmings like baked potatoes and
>>> squash. It also puts out wicked biscuits and muffins and cake and
>>> brownies and cinnamon rolls and shortbread or chocolate cookies, etc....
>>>
>>> Mike
>>>
>>> The Merg wrote:
>>>> I would definitely get a second to separate smoking and baking
>>>> purposes.
>>>> That guy's definitely going on my list - I already have a nice
>>>> collection of camp stoves, now I definitely need a camp oven.
>>>>
>>>> Oh yeah, and these don't exactly fold flat, but I still want one
>>>> really bad: http://www.thecellarstore.com/potjiepot.html
>>>>
>>>>
>>>> Mike Romain wrote:
>>>>> That's the puppy in both links.
>>>>>
>>>>> I was thinking if I was going to use it for a trail smoker that I would
>>>>> need a second for baking. The smoke flavor would be a bit much for
>>>>> blueberry muffins or dinner rolls later and the soap flavor from
>>>>> cleaning it isn't good for either...
>>>>>
>>>>> Having a second wouldn't be an issue, they pack up flat.
>>>>>
>>>>> I am making smoked salmon and trout today. 'Campbell River Candy'
>>>>> style. It's a dry 'brine', brown sugar, garlic, orange peel, ginger and
>>>>> rock salt.
>>>>>
>>>>> Mike
>>>>>
>>>>> billy ray wrote:
>>>>>> Here it is in use.... actually this is Steve's .... Mike got one that
>>>>>> Christmas if I recall correctly.
>>>>>> http://www.imagestation.com/album/pi...?id=2115046342
>>>>>>
>>>>>>
>>>>>>
>>>>>> "The Merg" <greg.mergner@gmail.com> wrote in message
>>>>>> news:1170468066.764446.236660@m58g2000cwm.googlegr oups.com...
>>>>>>> Once you start learning how to brine, man can you pack a lot of flavor
>>>>>>> into a piece of meat.
>>>>>>> The oven...is it something like this? http://www.amazon.com/
>>>>>>> Coleman-5010D700T-Camp-Oven/dp/B0009PURJA/sr=1-2/qid=1170468023/
>>>>>>> ref=sr_1_2/103-0016801-5235002?ie=UTF8&s=sporting-goods
>>>>>>>
>>>>>>> On Feb 2, 9:52 am, Mike Romain <roma...@sympatico.ca> wrote:
>>>>>>>> No, but I have a folding Coleman Oven I bring on camping trail runs.
>>>>>>>> Now that I am into brines and wood chips and know how to smoke, fresh
>>>>>>>> Bass and Trout could be smoked in that easily using coals from the
>>>>>>>> fire
>>>>>>>> and wood chips. Smoked Trout jerky is really good... I have a nice
>>>>>>>> kipper brine that is easy to make. Smoked sausages are quick and
>>>>>>>> easy
>>>>>>>> too.
>>>>>>>>
>>>>>>>> Mike
>>>>>>>>
>>>>>>>> The Merg wrote:
>>>>>>>>> An electric smoker? Sweet... is it small enough to pack for trail
>>>>>>>>> rides?
>>>>>>>>> On Feb 1, 6:40 pm, Mike Romain <roma...@sympatico.ca> wrote:
>>>>>>>>>> You are welcome. It is great that way.
>>>>>>>>>> I got an electric smoker for xmas, been having some delicious
>>>>>>>>>> fun with
>>>>>>>>>> it.
>>>>>>>>>> Mike
>>>>>>>>>> 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
>>>>>>>>>> 88 Cherokee 235 BFG AT's
>>>>>>>>>> Canadian Off Road Trips Photos: Non members can still view!
>>>>>>>>>> Jan/06http://www.imagestation.com/album/pictures.html?id=2115147590
>>>>>>>>>> (More Off Road album links at bottom of the view page)
>>>>>>>>>> Matt Macchiarolo wrote:
>>>>>>>>>>> Mike,
>>>>>>>>>>> This past weekend I grilled salmon on a cedar plank. YUM! Used
>>>>>>>>>>> your
>>>>>>>>>>> receipe
>>>>>>>>>>> you posted in December as a guide.
>>>>>>>>>>> I don't think I'll ever grill salmon without the cedar again.
>>>>>>>>>>> Later
>>>>>>>>>>> Matt
>
02-03-2007, 09:04 PM
#75
Guest
Posts: n/a
Re: OT: Thanks Mike Romain - Trail cooking thread now.
I really am into cooking, always have been and figure we should eat
'good' when off Jeeping and camping. My wife totally agrees and started
bush camping with me in 1979 year round to date with more trips planned
soon. Eating good has lots to do with that. :-)
I always make a double fire pit. I don't like the hanging pot.
The large area of the pit is for the heat/light fire using long tree
ends fed in slow with a smaller circle off to the side that a grill fits
on which makes fresh coals to shuffle over really easily. I put pots
there and can slow cook things.
The legs on the Potjie would save the use of a grill, but the grill is
nice for other side dish things as well as the main pot.
I spit roast lots also over this double fire setup with as many coals on
the bottom as I want to brown but have never hung a pot on a spit
lately. I used that method way back when I was a kid in Scouts camping
and didn't like it. Not stable enough for my tastes.
It is 'really' nice to always wheel in the Canadian bush so firewood is
never an issue. I pull standing deadwood logs down and feed them to the
fire slowly. It is called a 'trapper's fire'. I never cut wood to burn.
Mike
The Merg wrote:
> Yeah, I have a Dutch Oven for the stove top, although I'm sure it'd
> work just fine in a fire too. I just love the idea of the potjie
> sticking out above the fire. Kinda like hanging a pot above the fire
> from a tripod or something.
> If you want it to work more like a standard dutch oven, just dig it
> into the ground a bit or raise the fire.
>
> Mike Romain wrote:
>> Here is a better Dutch Oven description:
>>
>> http://en.wikipedia.org/wiki/Dutch_oven
>>
>> Mike
>>
>> Mike Romain wrote:
>>> We also use cast iron. I like the heat distribution. If I was going to
>>> carry a cast pot, I would want a 'Dutch Oven'. You put coals on the top
>>> to brown the top of things.
>>> http://www.thecellarstore.com/flatpotsos.html
>>>
>>> And we always can stuff a pot full for travel so it doesn't really take
>>> up much space.
>>>
>>> The Coleman oven is wicked! I have done a leg of lamb, roast beef,
>>> stuffed chicken all with all the trimmings like baked potatoes and
>>> squash. It also puts out wicked biscuits and muffins and cake and
>>> brownies and cinnamon rolls and shortbread or chocolate cookies, etc....
>>>
>>> Mike
>>>
>>> The Merg wrote:
>>>> I would definitely get a second to separate smoking and baking
>>>> purposes.
>>>> That guy's definitely going on my list - I already have a nice
>>>> collection of camp stoves, now I definitely need a camp oven.
>>>>
>>>> Oh yeah, and these don't exactly fold flat, but I still want one
>>>> really bad: http://www.thecellarstore.com/potjiepot.html
>>>>
>>>>
>>>> Mike Romain wrote:
>>>>> That's the puppy in both links.
>>>>>
>>>>> I was thinking if I was going to use it for a trail smoker that I would
>>>>> need a second for baking. The smoke flavor would be a bit much for
>>>>> blueberry muffins or dinner rolls later and the soap flavor from
>>>>> cleaning it isn't good for either...
>>>>>
>>>>> Having a second wouldn't be an issue, they pack up flat.
>>>>>
>>>>> I am making smoked salmon and trout today. 'Campbell River Candy'
>>>>> style. It's a dry 'brine', brown sugar, garlic, orange peel, ginger and
>>>>> rock salt.
>>>>>
>>>>> Mike
>>>>>
>>>>> billy ray wrote:
>>>>>> Here it is in use.... actually this is Steve's .... Mike got one that
>>>>>> Christmas if I recall correctly.
>>>>>> http://www.imagestation.com/album/pi...?id=2115046342
>>>>>>
>>>>>>
>>>>>>
>>>>>> "The Merg" <greg.mergner@gmail.com> wrote in message
>>>>>> news:1170468066.764446.236660@m58g2000cwm.googlegr oups.com...
>>>>>>> Once you start learning how to brine, man can you pack a lot of flavor
>>>>>>> into a piece of meat.
>>>>>>> The oven...is it something like this? http://www.amazon.com/
>>>>>>> Coleman-5010D700T-Camp-Oven/dp/B0009PURJA/sr=1-2/qid=1170468023/
>>>>>>> ref=sr_1_2/103-0016801-5235002?ie=UTF8&s=sporting-goods
>>>>>>>
>>>>>>> On Feb 2, 9:52 am, Mike Romain <roma...@sympatico.ca> wrote:
>>>>>>>> No, but I have a folding Coleman Oven I bring on camping trail runs.
>>>>>>>> Now that I am into brines and wood chips and know how to smoke, fresh
>>>>>>>> Bass and Trout could be smoked in that easily using coals from the
>>>>>>>> fire
>>>>>>>> and wood chips. Smoked Trout jerky is really good... I have a nice
>>>>>>>> kipper brine that is easy to make. Smoked sausages are quick and
>>>>>>>> easy
>>>>>>>> too.
>>>>>>>>
>>>>>>>> Mike
>>>>>>>>
>>>>>>>> The Merg wrote:
>>>>>>>>> An electric smoker? Sweet... is it small enough to pack for trail
>>>>>>>>> rides?
>>>>>>>>> On Feb 1, 6:40 pm, Mike Romain <roma...@sympatico.ca> wrote:
>>>>>>>>>> You are welcome. It is great that way.
>>>>>>>>>> I got an electric smoker for xmas, been having some delicious
>>>>>>>>>> fun with
>>>>>>>>>> it.
>>>>>>>>>> Mike
>>>>>>>>>> 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
>>>>>>>>>> 88 Cherokee 235 BFG AT's
>>>>>>>>>> Canadian Off Road Trips Photos: Non members can still view!
>>>>>>>>>> Jan/06http://www.imagestation.com/album/pictures.html?id=2115147590
>>>>>>>>>> (More Off Road album links at bottom of the view page)
>>>>>>>>>> Matt Macchiarolo wrote:
>>>>>>>>>>> Mike,
>>>>>>>>>>> This past weekend I grilled salmon on a cedar plank. YUM! Used
>>>>>>>>>>> your
>>>>>>>>>>> receipe
>>>>>>>>>>> you posted in December as a guide.
>>>>>>>>>>> I don't think I'll ever grill salmon without the cedar again.
>>>>>>>>>>> Later
>>>>>>>>>>> Matt
>
'good' when off Jeeping and camping. My wife totally agrees and started
bush camping with me in 1979 year round to date with more trips planned
soon. Eating good has lots to do with that. :-)
I always make a double fire pit. I don't like the hanging pot.
The large area of the pit is for the heat/light fire using long tree
ends fed in slow with a smaller circle off to the side that a grill fits
on which makes fresh coals to shuffle over really easily. I put pots
there and can slow cook things.
The legs on the Potjie would save the use of a grill, but the grill is
nice for other side dish things as well as the main pot.
I spit roast lots also over this double fire setup with as many coals on
the bottom as I want to brown but have never hung a pot on a spit
lately. I used that method way back when I was a kid in Scouts camping
and didn't like it. Not stable enough for my tastes.
It is 'really' nice to always wheel in the Canadian bush so firewood is
never an issue. I pull standing deadwood logs down and feed them to the
fire slowly. It is called a 'trapper's fire'. I never cut wood to burn.
Mike
The Merg wrote:
> Yeah, I have a Dutch Oven for the stove top, although I'm sure it'd
> work just fine in a fire too. I just love the idea of the potjie
> sticking out above the fire. Kinda like hanging a pot above the fire
> from a tripod or something.
> If you want it to work more like a standard dutch oven, just dig it
> into the ground a bit or raise the fire.
>
> Mike Romain wrote:
>> Here is a better Dutch Oven description:
>>
>> http://en.wikipedia.org/wiki/Dutch_oven
>>
>> Mike
>>
>> Mike Romain wrote:
>>> We also use cast iron. I like the heat distribution. If I was going to
>>> carry a cast pot, I would want a 'Dutch Oven'. You put coals on the top
>>> to brown the top of things.
>>> http://www.thecellarstore.com/flatpotsos.html
>>>
>>> And we always can stuff a pot full for travel so it doesn't really take
>>> up much space.
>>>
>>> The Coleman oven is wicked! I have done a leg of lamb, roast beef,
>>> stuffed chicken all with all the trimmings like baked potatoes and
>>> squash. It also puts out wicked biscuits and muffins and cake and
>>> brownies and cinnamon rolls and shortbread or chocolate cookies, etc....
>>>
>>> Mike
>>>
>>> The Merg wrote:
>>>> I would definitely get a second to separate smoking and baking
>>>> purposes.
>>>> That guy's definitely going on my list - I already have a nice
>>>> collection of camp stoves, now I definitely need a camp oven.
>>>>
>>>> Oh yeah, and these don't exactly fold flat, but I still want one
>>>> really bad: http://www.thecellarstore.com/potjiepot.html
>>>>
>>>>
>>>> Mike Romain wrote:
>>>>> That's the puppy in both links.
>>>>>
>>>>> I was thinking if I was going to use it for a trail smoker that I would
>>>>> need a second for baking. The smoke flavor would be a bit much for
>>>>> blueberry muffins or dinner rolls later and the soap flavor from
>>>>> cleaning it isn't good for either...
>>>>>
>>>>> Having a second wouldn't be an issue, they pack up flat.
>>>>>
>>>>> I am making smoked salmon and trout today. 'Campbell River Candy'
>>>>> style. It's a dry 'brine', brown sugar, garlic, orange peel, ginger and
>>>>> rock salt.
>>>>>
>>>>> Mike
>>>>>
>>>>> billy ray wrote:
>>>>>> Here it is in use.... actually this is Steve's .... Mike got one that
>>>>>> Christmas if I recall correctly.
>>>>>> http://www.imagestation.com/album/pi...?id=2115046342
>>>>>>
>>>>>>
>>>>>>
>>>>>> "The Merg" <greg.mergner@gmail.com> wrote in message
>>>>>> news:1170468066.764446.236660@m58g2000cwm.googlegr oups.com...
>>>>>>> Once you start learning how to brine, man can you pack a lot of flavor
>>>>>>> into a piece of meat.
>>>>>>> The oven...is it something like this? http://www.amazon.com/
>>>>>>> Coleman-5010D700T-Camp-Oven/dp/B0009PURJA/sr=1-2/qid=1170468023/
>>>>>>> ref=sr_1_2/103-0016801-5235002?ie=UTF8&s=sporting-goods
>>>>>>>
>>>>>>> On Feb 2, 9:52 am, Mike Romain <roma...@sympatico.ca> wrote:
>>>>>>>> No, but I have a folding Coleman Oven I bring on camping trail runs.
>>>>>>>> Now that I am into brines and wood chips and know how to smoke, fresh
>>>>>>>> Bass and Trout could be smoked in that easily using coals from the
>>>>>>>> fire
>>>>>>>> and wood chips. Smoked Trout jerky is really good... I have a nice
>>>>>>>> kipper brine that is easy to make. Smoked sausages are quick and
>>>>>>>> easy
>>>>>>>> too.
>>>>>>>>
>>>>>>>> Mike
>>>>>>>>
>>>>>>>> The Merg wrote:
>>>>>>>>> An electric smoker? Sweet... is it small enough to pack for trail
>>>>>>>>> rides?
>>>>>>>>> On Feb 1, 6:40 pm, Mike Romain <roma...@sympatico.ca> wrote:
>>>>>>>>>> You are welcome. It is great that way.
>>>>>>>>>> I got an electric smoker for xmas, been having some delicious
>>>>>>>>>> fun with
>>>>>>>>>> it.
>>>>>>>>>> Mike
>>>>>>>>>> 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
>>>>>>>>>> 88 Cherokee 235 BFG AT's
>>>>>>>>>> Canadian Off Road Trips Photos: Non members can still view!
>>>>>>>>>> Jan/06http://www.imagestation.com/album/pictures.html?id=2115147590
>>>>>>>>>> (More Off Road album links at bottom of the view page)
>>>>>>>>>> Matt Macchiarolo wrote:
>>>>>>>>>>> Mike,
>>>>>>>>>>> This past weekend I grilled salmon on a cedar plank. YUM! Used
>>>>>>>>>>> your
>>>>>>>>>>> receipe
>>>>>>>>>>> you posted in December as a guide.
>>>>>>>>>>> I don't think I'll ever grill salmon without the cedar again.
>>>>>>>>>>> Later
>>>>>>>>>>> Matt
>
02-03-2007, 09:04 PM
#76
Guest
Posts: n/a
Re: OT: Thanks Mike Romain - Trail cooking thread now.
I really am into cooking, always have been and figure we should eat
'good' when off Jeeping and camping. My wife totally agrees and started
bush camping with me in 1979 year round to date with more trips planned
soon. Eating good has lots to do with that. :-)
I always make a double fire pit. I don't like the hanging pot.
The large area of the pit is for the heat/light fire using long tree
ends fed in slow with a smaller circle off to the side that a grill fits
on which makes fresh coals to shuffle over really easily. I put pots
there and can slow cook things.
The legs on the Potjie would save the use of a grill, but the grill is
nice for other side dish things as well as the main pot.
I spit roast lots also over this double fire setup with as many coals on
the bottom as I want to brown but have never hung a pot on a spit
lately. I used that method way back when I was a kid in Scouts camping
and didn't like it. Not stable enough for my tastes.
It is 'really' nice to always wheel in the Canadian bush so firewood is
never an issue. I pull standing deadwood logs down and feed them to the
fire slowly. It is called a 'trapper's fire'. I never cut wood to burn.
Mike
The Merg wrote:
> Yeah, I have a Dutch Oven for the stove top, although I'm sure it'd
> work just fine in a fire too. I just love the idea of the potjie
> sticking out above the fire. Kinda like hanging a pot above the fire
> from a tripod or something.
> If you want it to work more like a standard dutch oven, just dig it
> into the ground a bit or raise the fire.
>
> Mike Romain wrote:
>> Here is a better Dutch Oven description:
>>
>> http://en.wikipedia.org/wiki/Dutch_oven
>>
>> Mike
>>
>> Mike Romain wrote:
>>> We also use cast iron. I like the heat distribution. If I was going to
>>> carry a cast pot, I would want a 'Dutch Oven'. You put coals on the top
>>> to brown the top of things.
>>> http://www.thecellarstore.com/flatpotsos.html
>>>
>>> And we always can stuff a pot full for travel so it doesn't really take
>>> up much space.
>>>
>>> The Coleman oven is wicked! I have done a leg of lamb, roast beef,
>>> stuffed chicken all with all the trimmings like baked potatoes and
>>> squash. It also puts out wicked biscuits and muffins and cake and
>>> brownies and cinnamon rolls and shortbread or chocolate cookies, etc....
>>>
>>> Mike
>>>
>>> The Merg wrote:
>>>> I would definitely get a second to separate smoking and baking
>>>> purposes.
>>>> That guy's definitely going on my list - I already have a nice
>>>> collection of camp stoves, now I definitely need a camp oven.
>>>>
>>>> Oh yeah, and these don't exactly fold flat, but I still want one
>>>> really bad: http://www.thecellarstore.com/potjiepot.html
>>>>
>>>>
>>>> Mike Romain wrote:
>>>>> That's the puppy in both links.
>>>>>
>>>>> I was thinking if I was going to use it for a trail smoker that I would
>>>>> need a second for baking. The smoke flavor would be a bit much for
>>>>> blueberry muffins or dinner rolls later and the soap flavor from
>>>>> cleaning it isn't good for either...
>>>>>
>>>>> Having a second wouldn't be an issue, they pack up flat.
>>>>>
>>>>> I am making smoked salmon and trout today. 'Campbell River Candy'
>>>>> style. It's a dry 'brine', brown sugar, garlic, orange peel, ginger and
>>>>> rock salt.
>>>>>
>>>>> Mike
>>>>>
>>>>> billy ray wrote:
>>>>>> Here it is in use.... actually this is Steve's .... Mike got one that
>>>>>> Christmas if I recall correctly.
>>>>>> http://www.imagestation.com/album/pi...?id=2115046342
>>>>>>
>>>>>>
>>>>>>
>>>>>> "The Merg" <greg.mergner@gmail.com> wrote in message
>>>>>> news:1170468066.764446.236660@m58g2000cwm.googlegr oups.com...
>>>>>>> Once you start learning how to brine, man can you pack a lot of flavor
>>>>>>> into a piece of meat.
>>>>>>> The oven...is it something like this? http://www.amazon.com/
>>>>>>> Coleman-5010D700T-Camp-Oven/dp/B0009PURJA/sr=1-2/qid=1170468023/
>>>>>>> ref=sr_1_2/103-0016801-5235002?ie=UTF8&s=sporting-goods
>>>>>>>
>>>>>>> On Feb 2, 9:52 am, Mike Romain <roma...@sympatico.ca> wrote:
>>>>>>>> No, but I have a folding Coleman Oven I bring on camping trail runs.
>>>>>>>> Now that I am into brines and wood chips and know how to smoke, fresh
>>>>>>>> Bass and Trout could be smoked in that easily using coals from the
>>>>>>>> fire
>>>>>>>> and wood chips. Smoked Trout jerky is really good... I have a nice
>>>>>>>> kipper brine that is easy to make. Smoked sausages are quick and
>>>>>>>> easy
>>>>>>>> too.
>>>>>>>>
>>>>>>>> Mike
>>>>>>>>
>>>>>>>> The Merg wrote:
>>>>>>>>> An electric smoker? Sweet... is it small enough to pack for trail
>>>>>>>>> rides?
>>>>>>>>> On Feb 1, 6:40 pm, Mike Romain <roma...@sympatico.ca> wrote:
>>>>>>>>>> You are welcome. It is great that way.
>>>>>>>>>> I got an electric smoker for xmas, been having some delicious
>>>>>>>>>> fun with
>>>>>>>>>> it.
>>>>>>>>>> Mike
>>>>>>>>>> 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
>>>>>>>>>> 88 Cherokee 235 BFG AT's
>>>>>>>>>> Canadian Off Road Trips Photos: Non members can still view!
>>>>>>>>>> Jan/06http://www.imagestation.com/album/pictures.html?id=2115147590
>>>>>>>>>> (More Off Road album links at bottom of the view page)
>>>>>>>>>> Matt Macchiarolo wrote:
>>>>>>>>>>> Mike,
>>>>>>>>>>> This past weekend I grilled salmon on a cedar plank. YUM! Used
>>>>>>>>>>> your
>>>>>>>>>>> receipe
>>>>>>>>>>> you posted in December as a guide.
>>>>>>>>>>> I don't think I'll ever grill salmon without the cedar again.
>>>>>>>>>>> Later
>>>>>>>>>>> Matt
>
'good' when off Jeeping and camping. My wife totally agrees and started
bush camping with me in 1979 year round to date with more trips planned
soon. Eating good has lots to do with that. :-)
I always make a double fire pit. I don't like the hanging pot.
The large area of the pit is for the heat/light fire using long tree
ends fed in slow with a smaller circle off to the side that a grill fits
on which makes fresh coals to shuffle over really easily. I put pots
there and can slow cook things.
The legs on the Potjie would save the use of a grill, but the grill is
nice for other side dish things as well as the main pot.
I spit roast lots also over this double fire setup with as many coals on
the bottom as I want to brown but have never hung a pot on a spit
lately. I used that method way back when I was a kid in Scouts camping
and didn't like it. Not stable enough for my tastes.
It is 'really' nice to always wheel in the Canadian bush so firewood is
never an issue. I pull standing deadwood logs down and feed them to the
fire slowly. It is called a 'trapper's fire'. I never cut wood to burn.
Mike
The Merg wrote:
> Yeah, I have a Dutch Oven for the stove top, although I'm sure it'd
> work just fine in a fire too. I just love the idea of the potjie
> sticking out above the fire. Kinda like hanging a pot above the fire
> from a tripod or something.
> If you want it to work more like a standard dutch oven, just dig it
> into the ground a bit or raise the fire.
>
> Mike Romain wrote:
>> Here is a better Dutch Oven description:
>>
>> http://en.wikipedia.org/wiki/Dutch_oven
>>
>> Mike
>>
>> Mike Romain wrote:
>>> We also use cast iron. I like the heat distribution. If I was going to
>>> carry a cast pot, I would want a 'Dutch Oven'. You put coals on the top
>>> to brown the top of things.
>>> http://www.thecellarstore.com/flatpotsos.html
>>>
>>> And we always can stuff a pot full for travel so it doesn't really take
>>> up much space.
>>>
>>> The Coleman oven is wicked! I have done a leg of lamb, roast beef,
>>> stuffed chicken all with all the trimmings like baked potatoes and
>>> squash. It also puts out wicked biscuits and muffins and cake and
>>> brownies and cinnamon rolls and shortbread or chocolate cookies, etc....
>>>
>>> Mike
>>>
>>> The Merg wrote:
>>>> I would definitely get a second to separate smoking and baking
>>>> purposes.
>>>> That guy's definitely going on my list - I already have a nice
>>>> collection of camp stoves, now I definitely need a camp oven.
>>>>
>>>> Oh yeah, and these don't exactly fold flat, but I still want one
>>>> really bad: http://www.thecellarstore.com/potjiepot.html
>>>>
>>>>
>>>> Mike Romain wrote:
>>>>> That's the puppy in both links.
>>>>>
>>>>> I was thinking if I was going to use it for a trail smoker that I would
>>>>> need a second for baking. The smoke flavor would be a bit much for
>>>>> blueberry muffins or dinner rolls later and the soap flavor from
>>>>> cleaning it isn't good for either...
>>>>>
>>>>> Having a second wouldn't be an issue, they pack up flat.
>>>>>
>>>>> I am making smoked salmon and trout today. 'Campbell River Candy'
>>>>> style. It's a dry 'brine', brown sugar, garlic, orange peel, ginger and
>>>>> rock salt.
>>>>>
>>>>> Mike
>>>>>
>>>>> billy ray wrote:
>>>>>> Here it is in use.... actually this is Steve's .... Mike got one that
>>>>>> Christmas if I recall correctly.
>>>>>> http://www.imagestation.com/album/pi...?id=2115046342
>>>>>>
>>>>>>
>>>>>>
>>>>>> "The Merg" <greg.mergner@gmail.com> wrote in message
>>>>>> news:1170468066.764446.236660@m58g2000cwm.googlegr oups.com...
>>>>>>> Once you start learning how to brine, man can you pack a lot of flavor
>>>>>>> into a piece of meat.
>>>>>>> The oven...is it something like this? http://www.amazon.com/
>>>>>>> Coleman-5010D700T-Camp-Oven/dp/B0009PURJA/sr=1-2/qid=1170468023/
>>>>>>> ref=sr_1_2/103-0016801-5235002?ie=UTF8&s=sporting-goods
>>>>>>>
>>>>>>> On Feb 2, 9:52 am, Mike Romain <roma...@sympatico.ca> wrote:
>>>>>>>> No, but I have a folding Coleman Oven I bring on camping trail runs.
>>>>>>>> Now that I am into brines and wood chips and know how to smoke, fresh
>>>>>>>> Bass and Trout could be smoked in that easily using coals from the
>>>>>>>> fire
>>>>>>>> and wood chips. Smoked Trout jerky is really good... I have a nice
>>>>>>>> kipper brine that is easy to make. Smoked sausages are quick and
>>>>>>>> easy
>>>>>>>> too.
>>>>>>>>
>>>>>>>> Mike
>>>>>>>>
>>>>>>>> The Merg wrote:
>>>>>>>>> An electric smoker? Sweet... is it small enough to pack for trail
>>>>>>>>> rides?
>>>>>>>>> On Feb 1, 6:40 pm, Mike Romain <roma...@sympatico.ca> wrote:
>>>>>>>>>> You are welcome. It is great that way.
>>>>>>>>>> I got an electric smoker for xmas, been having some delicious
>>>>>>>>>> fun with
>>>>>>>>>> it.
>>>>>>>>>> Mike
>>>>>>>>>> 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
>>>>>>>>>> 88 Cherokee 235 BFG AT's
>>>>>>>>>> Canadian Off Road Trips Photos: Non members can still view!
>>>>>>>>>> Jan/06http://www.imagestation.com/album/pictures.html?id=2115147590
>>>>>>>>>> (More Off Road album links at bottom of the view page)
>>>>>>>>>> Matt Macchiarolo wrote:
>>>>>>>>>>> Mike,
>>>>>>>>>>> This past weekend I grilled salmon on a cedar plank. YUM! Used
>>>>>>>>>>> your
>>>>>>>>>>> receipe
>>>>>>>>>>> you posted in December as a guide.
>>>>>>>>>>> I don't think I'll ever grill salmon without the cedar again.
>>>>>>>>>>> Later
>>>>>>>>>>> Matt
>
02-03-2007, 09:04 PM
#77
Guest
Posts: n/a
Re: OT: Thanks Mike Romain - Trail cooking thread now.
I really am into cooking, always have been and figure we should eat
'good' when off Jeeping and camping. My wife totally agrees and started
bush camping with me in 1979 year round to date with more trips planned
soon. Eating good has lots to do with that. :-)
I always make a double fire pit. I don't like the hanging pot.
The large area of the pit is for the heat/light fire using long tree
ends fed in slow with a smaller circle off to the side that a grill fits
on which makes fresh coals to shuffle over really easily. I put pots
there and can slow cook things.
The legs on the Potjie would save the use of a grill, but the grill is
nice for other side dish things as well as the main pot.
I spit roast lots also over this double fire setup with as many coals on
the bottom as I want to brown but have never hung a pot on a spit
lately. I used that method way back when I was a kid in Scouts camping
and didn't like it. Not stable enough for my tastes.
It is 'really' nice to always wheel in the Canadian bush so firewood is
never an issue. I pull standing deadwood logs down and feed them to the
fire slowly. It is called a 'trapper's fire'. I never cut wood to burn.
Mike
The Merg wrote:
> Yeah, I have a Dutch Oven for the stove top, although I'm sure it'd
> work just fine in a fire too. I just love the idea of the potjie
> sticking out above the fire. Kinda like hanging a pot above the fire
> from a tripod or something.
> If you want it to work more like a standard dutch oven, just dig it
> into the ground a bit or raise the fire.
>
> Mike Romain wrote:
>> Here is a better Dutch Oven description:
>>
>> http://en.wikipedia.org/wiki/Dutch_oven
>>
>> Mike
>>
>> Mike Romain wrote:
>>> We also use cast iron. I like the heat distribution. If I was going to
>>> carry a cast pot, I would want a 'Dutch Oven'. You put coals on the top
>>> to brown the top of things.
>>> http://www.thecellarstore.com/flatpotsos.html
>>>
>>> And we always can stuff a pot full for travel so it doesn't really take
>>> up much space.
>>>
>>> The Coleman oven is wicked! I have done a leg of lamb, roast beef,
>>> stuffed chicken all with all the trimmings like baked potatoes and
>>> squash. It also puts out wicked biscuits and muffins and cake and
>>> brownies and cinnamon rolls and shortbread or chocolate cookies, etc....
>>>
>>> Mike
>>>
>>> The Merg wrote:
>>>> I would definitely get a second to separate smoking and baking
>>>> purposes.
>>>> That guy's definitely going on my list - I already have a nice
>>>> collection of camp stoves, now I definitely need a camp oven.
>>>>
>>>> Oh yeah, and these don't exactly fold flat, but I still want one
>>>> really bad: http://www.thecellarstore.com/potjiepot.html
>>>>
>>>>
>>>> Mike Romain wrote:
>>>>> That's the puppy in both links.
>>>>>
>>>>> I was thinking if I was going to use it for a trail smoker that I would
>>>>> need a second for baking. The smoke flavor would be a bit much for
>>>>> blueberry muffins or dinner rolls later and the soap flavor from
>>>>> cleaning it isn't good for either...
>>>>>
>>>>> Having a second wouldn't be an issue, they pack up flat.
>>>>>
>>>>> I am making smoked salmon and trout today. 'Campbell River Candy'
>>>>> style. It's a dry 'brine', brown sugar, garlic, orange peel, ginger and
>>>>> rock salt.
>>>>>
>>>>> Mike
>>>>>
>>>>> billy ray wrote:
>>>>>> Here it is in use.... actually this is Steve's .... Mike got one that
>>>>>> Christmas if I recall correctly.
>>>>>> http://www.imagestation.com/album/pi...?id=2115046342
>>>>>>
>>>>>>
>>>>>>
>>>>>> "The Merg" <greg.mergner@gmail.com> wrote in message
>>>>>> news:1170468066.764446.236660@m58g2000cwm.googlegr oups.com...
>>>>>>> Once you start learning how to brine, man can you pack a lot of flavor
>>>>>>> into a piece of meat.
>>>>>>> The oven...is it something like this? http://www.amazon.com/
>>>>>>> Coleman-5010D700T-Camp-Oven/dp/B0009PURJA/sr=1-2/qid=1170468023/
>>>>>>> ref=sr_1_2/103-0016801-5235002?ie=UTF8&s=sporting-goods
>>>>>>>
>>>>>>> On Feb 2, 9:52 am, Mike Romain <roma...@sympatico.ca> wrote:
>>>>>>>> No, but I have a folding Coleman Oven I bring on camping trail runs.
>>>>>>>> Now that I am into brines and wood chips and know how to smoke, fresh
>>>>>>>> Bass and Trout could be smoked in that easily using coals from the
>>>>>>>> fire
>>>>>>>> and wood chips. Smoked Trout jerky is really good... I have a nice
>>>>>>>> kipper brine that is easy to make. Smoked sausages are quick and
>>>>>>>> easy
>>>>>>>> too.
>>>>>>>>
>>>>>>>> Mike
>>>>>>>>
>>>>>>>> The Merg wrote:
>>>>>>>>> An electric smoker? Sweet... is it small enough to pack for trail
>>>>>>>>> rides?
>>>>>>>>> On Feb 1, 6:40 pm, Mike Romain <roma...@sympatico.ca> wrote:
>>>>>>>>>> You are welcome. It is great that way.
>>>>>>>>>> I got an electric smoker for xmas, been having some delicious
>>>>>>>>>> fun with
>>>>>>>>>> it.
>>>>>>>>>> Mike
>>>>>>>>>> 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
>>>>>>>>>> 88 Cherokee 235 BFG AT's
>>>>>>>>>> Canadian Off Road Trips Photos: Non members can still view!
>>>>>>>>>> Jan/06http://www.imagestation.com/album/pictures.html?id=2115147590
>>>>>>>>>> (More Off Road album links at bottom of the view page)
>>>>>>>>>> Matt Macchiarolo wrote:
>>>>>>>>>>> Mike,
>>>>>>>>>>> This past weekend I grilled salmon on a cedar plank. YUM! Used
>>>>>>>>>>> your
>>>>>>>>>>> receipe
>>>>>>>>>>> you posted in December as a guide.
>>>>>>>>>>> I don't think I'll ever grill salmon without the cedar again.
>>>>>>>>>>> Later
>>>>>>>>>>> Matt
>
'good' when off Jeeping and camping. My wife totally agrees and started
bush camping with me in 1979 year round to date with more trips planned
soon. Eating good has lots to do with that. :-)
I always make a double fire pit. I don't like the hanging pot.
The large area of the pit is for the heat/light fire using long tree
ends fed in slow with a smaller circle off to the side that a grill fits
on which makes fresh coals to shuffle over really easily. I put pots
there and can slow cook things.
The legs on the Potjie would save the use of a grill, but the grill is
nice for other side dish things as well as the main pot.
I spit roast lots also over this double fire setup with as many coals on
the bottom as I want to brown but have never hung a pot on a spit
lately. I used that method way back when I was a kid in Scouts camping
and didn't like it. Not stable enough for my tastes.
It is 'really' nice to always wheel in the Canadian bush so firewood is
never an issue. I pull standing deadwood logs down and feed them to the
fire slowly. It is called a 'trapper's fire'. I never cut wood to burn.
Mike
The Merg wrote:
> Yeah, I have a Dutch Oven for the stove top, although I'm sure it'd
> work just fine in a fire too. I just love the idea of the potjie
> sticking out above the fire. Kinda like hanging a pot above the fire
> from a tripod or something.
> If you want it to work more like a standard dutch oven, just dig it
> into the ground a bit or raise the fire.
>
> Mike Romain wrote:
>> Here is a better Dutch Oven description:
>>
>> http://en.wikipedia.org/wiki/Dutch_oven
>>
>> Mike
>>
>> Mike Romain wrote:
>>> We also use cast iron. I like the heat distribution. If I was going to
>>> carry a cast pot, I would want a 'Dutch Oven'. You put coals on the top
>>> to brown the top of things.
>>> http://www.thecellarstore.com/flatpotsos.html
>>>
>>> And we always can stuff a pot full for travel so it doesn't really take
>>> up much space.
>>>
>>> The Coleman oven is wicked! I have done a leg of lamb, roast beef,
>>> stuffed chicken all with all the trimmings like baked potatoes and
>>> squash. It also puts out wicked biscuits and muffins and cake and
>>> brownies and cinnamon rolls and shortbread or chocolate cookies, etc....
>>>
>>> Mike
>>>
>>> The Merg wrote:
>>>> I would definitely get a second to separate smoking and baking
>>>> purposes.
>>>> That guy's definitely going on my list - I already have a nice
>>>> collection of camp stoves, now I definitely need a camp oven.
>>>>
>>>> Oh yeah, and these don't exactly fold flat, but I still want one
>>>> really bad: http://www.thecellarstore.com/potjiepot.html
>>>>
>>>>
>>>> Mike Romain wrote:
>>>>> That's the puppy in both links.
>>>>>
>>>>> I was thinking if I was going to use it for a trail smoker that I would
>>>>> need a second for baking. The smoke flavor would be a bit much for
>>>>> blueberry muffins or dinner rolls later and the soap flavor from
>>>>> cleaning it isn't good for either...
>>>>>
>>>>> Having a second wouldn't be an issue, they pack up flat.
>>>>>
>>>>> I am making smoked salmon and trout today. 'Campbell River Candy'
>>>>> style. It's a dry 'brine', brown sugar, garlic, orange peel, ginger and
>>>>> rock salt.
>>>>>
>>>>> Mike
>>>>>
>>>>> billy ray wrote:
>>>>>> Here it is in use.... actually this is Steve's .... Mike got one that
>>>>>> Christmas if I recall correctly.
>>>>>> http://www.imagestation.com/album/pi...?id=2115046342
>>>>>>
>>>>>>
>>>>>>
>>>>>> "The Merg" <greg.mergner@gmail.com> wrote in message
>>>>>> news:1170468066.764446.236660@m58g2000cwm.googlegr oups.com...
>>>>>>> Once you start learning how to brine, man can you pack a lot of flavor
>>>>>>> into a piece of meat.
>>>>>>> The oven...is it something like this? http://www.amazon.com/
>>>>>>> Coleman-5010D700T-Camp-Oven/dp/B0009PURJA/sr=1-2/qid=1170468023/
>>>>>>> ref=sr_1_2/103-0016801-5235002?ie=UTF8&s=sporting-goods
>>>>>>>
>>>>>>> On Feb 2, 9:52 am, Mike Romain <roma...@sympatico.ca> wrote:
>>>>>>>> No, but I have a folding Coleman Oven I bring on camping trail runs.
>>>>>>>> Now that I am into brines and wood chips and know how to smoke, fresh
>>>>>>>> Bass and Trout could be smoked in that easily using coals from the
>>>>>>>> fire
>>>>>>>> and wood chips. Smoked Trout jerky is really good... I have a nice
>>>>>>>> kipper brine that is easy to make. Smoked sausages are quick and
>>>>>>>> easy
>>>>>>>> too.
>>>>>>>>
>>>>>>>> Mike
>>>>>>>>
>>>>>>>> The Merg wrote:
>>>>>>>>> An electric smoker? Sweet... is it small enough to pack for trail
>>>>>>>>> rides?
>>>>>>>>> On Feb 1, 6:40 pm, Mike Romain <roma...@sympatico.ca> wrote:
>>>>>>>>>> You are welcome. It is great that way.
>>>>>>>>>> I got an electric smoker for xmas, been having some delicious
>>>>>>>>>> fun with
>>>>>>>>>> it.
>>>>>>>>>> Mike
>>>>>>>>>> 86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
>>>>>>>>>> 88 Cherokee 235 BFG AT's
>>>>>>>>>> Canadian Off Road Trips Photos: Non members can still view!
>>>>>>>>>> Jan/06http://www.imagestation.com/album/pictures.html?id=2115147590
>>>>>>>>>> (More Off Road album links at bottom of the view page)
>>>>>>>>>> Matt Macchiarolo wrote:
>>>>>>>>>>> Mike,
>>>>>>>>>>> This past weekend I grilled salmon on a cedar plank. YUM! Used
>>>>>>>>>>> your
>>>>>>>>>>> receipe
>>>>>>>>>>> you posted in December as a guide.
>>>>>>>>>>> I don't think I'll ever grill salmon without the cedar again.
>>>>>>>>>>> Later
>>>>>>>>>>> Matt
>
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