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Temperature Control With a Deep Oven

 
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Indytom



Joined: 14 Feb 2010
Posts: 59
Location: Carmel, IN

PostPosted: Friday 6-16-2017 8:06 pm    Post subject: Temperature Control With a Deep Oven Reply with quote

I was breaking in some new iron tonight and ran into something I have not seen before. I was baking a cobbler in a new Lodge 10 deep, eight on bottom and 12 on top. For the first 45 min of the cook everything seemed fine. At 45 min, I added a few additional coals to replace those that had burned down. At one hour, normally I am done, so I checked and the crust was still very soft and not at all brown. I started adding coals and checking every 15 min. Eventually, the entire top was covered in coals. Finally at about an hour and a half I saw a little browning. More coals. It was lightly golden brown right at 2 hours. I have never had a cobbler take anywhere near that long.
There were two things about tonight that were different. This was my first time using a deep oven. Could that have made a difference? The oven was only about half full, so there was some distance between the crust and the heat. The other difference is that this is the first Lodge DO I have ever seen where the lid does not fit really well. There is a little bit of rock when the oven is cold and it only gets worse as the oven heats up. Could an ill-fitting lid have caused my issues?
I am stumped so I hope someone has some ideas that can help.

Tom
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BIGDADDYBR549



Joined: 24 Jul 2009
Posts: 847
Location: Jackson TN

PostPosted: Sunday 6-18-2017 7:34 am    Post subject: Reply with quote

Indy, I think you called it right. The combination of the deeper oven and being only half full left so much head space the radiant heat just did'nt reach it well. I run into that when cooking whole chickens in a deep oven. About 3/4 of the way through the cook I fire up the top to get the browning of the skin, sometimes put a horseshoe under the lid so some steam will come out letting the skin crisp better. I don't think a little wobble on the lid should hurt.
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jakeway



Joined: 28 Jan 2015
Posts: 131
Location: Near Nashville, TN

PostPosted: Wednesday 6-28-2017 9:34 am    Post subject: Reply with quote

My first DO was a 12" Deep, and I always added a few more coals on top than the traditional formula. I've seen it somewhere in a chart (Lodge CI Cooking booklet?) where they had different formulas for deep DOs.
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Indytom



Joined: 14 Feb 2010
Posts: 59
Location: Carmel, IN

PostPosted: Wednesday 6-28-2017 11:11 am    Post subject: Reply with quote

You are right, I have read it somewhere in just the last couple of days, for a deep oven, to add 2 or 3 extra coals to the top of the oven. I am really enjoying getting accustomed to the deep ovens. Even when it turns out wrong , and I am not happy with it, it still turns out pretty good. Laughing Laughing

Tom
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ChadVKealey



Joined: 16 Nov 2015
Posts: 41
Location: SE PA

PostPosted: Thursday 6-29-2017 7:15 am    Post subject: Reply with quote

I just recently got a deep Lodge 12" and have used it for a cobbler, frying bonuts (biscuit dough donuts), and making sausage gravy.

The cobbler (http://dutchovenmadness.blogspot.com/2010/12/day-345-patriotic-patty-cobbler.html) didn't brown like I wanted it to, even with the extra coals on top, so I guess I'll have to do some more work on that.

For frying bonuts, the lid was only used to help get the oil hot enough.

For the sausage gravy, piling a bunch of coals on the lid helped keep it nice and hot while I baked biscuits in my standard depth oven (for reference, 2 tubes of Grands biscuits will fit into a 12" oven if you squish 'em a bit; the only downside is that they cook up a little "buckled").
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Indytom



Joined: 14 Feb 2010
Posts: 59
Location: Carmel, IN

PostPosted: Thursday 6-29-2017 5:35 pm    Post subject: Reply with quote

[quote="ChadVKealey" the only downside is that they cook up a little "buckled").[/quote]

Heck, after a couple of days camping, I look a little buckled,Laughing Laughing Laughing but who cares, I'm camping......

Tom
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