Dutch Oven Temperature
Jim Sleezer (JHS8@OSUVM1.BITNET)
Mon, 1 May 1995 12:58:10 CST
When my old troop was doing a lot of dutch oven demonstrations, we used to
have a handout that helped people identify the temperature by how long it
took a spoonful of flour to brown. I haven't been able to find it in my
stuff but I will keep looking.
When we did our demos, we used to line up about a dozen ovens, each on a
separate 18 square of tin sheeting. For demos, we had one person who
specialized in managing temperatures of the ovens. He walked up and down
the line adding a briquet there and there and occasionally removing one.
It was mostly for show but you do have to add briquets as the others burn
down if you want to maintain a temperature. Our basic formula was 7 on the
bottom, 14 on the top for a medium oven. We always used at least twice as
many on top as on the bottom, but sometimes had three times as many on top
as on the bottom if we needed a hotter oven.
We also found great variation among the brands of charcoal. We always bought
the one in the blue and white bag, I think it was Kingston. It seemed to be
the most consistent. Thirty years later, I still buy the blue and white bag!
Roundtable Commissioner, Pawnee Bill District, Will Rogers Council
JHS8 at OSUVM1.BITNET JHS8 at VM1.UCC.OKSTATE.EDU (Internet)
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