Re: Winter Dutch Oven Guidelines?
John Peschken (jpeschken@TSI.COM)
Wed, 4 Feb 1998 12:06:13 -0600
At Scoutmaster Basic a couple of months ago, we heard a lot of formulas
from the various Staffers for this. There were about 5 variations on the X
Degrees = Y Coals. Some even had log scales.
In my experience, here in Minnesota (I think our weather is not unlike
yours in Buffalo) colder weather just means you add about an extra small
shovel full of coals, and be aware that it may cook slower. I really think
it's more a matter of adding conservatively. You don't want it to cook too
fast on the outside and be raw inside. Much better to not add quite enough
coals and have it take a little longer. As in any cooking, precise timing
is no substitute for looking at it, poking it, or tasting it until it's
At 11:26 AM 2/4/98 -0600, Richard Seymour wrote:
>Our Troop's best cook plans on baking Cornish Hens at this weekend's
>Klondyke here in Buffalo, NY. Does anyone have guidelines as to how to
>adjust the number of coals to compensate for outside winter temperatures?
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