[Sca-cooks] trivets and dutch ovens

[Ron Carnegie]

   I have never used briquets, but I always use coals, that is how the heat should be controlled.  Using actual flame, which I have seen attempted far to often, than you ask for trouble.  Like Lady Ann, I also have never had difficulty with uneven baking and have never used a trivet in my dutch ovens.  I also almost never cook directly in the oven, but rather use it as an oven, with the baked item being within its own pan.  I have done rolls, pies, puddings, and kickshaws all this way.  I have done some meats this way as well, though I prefered to put those on the clock jack.  I agree that the use of the hearth helps, as it provides some reflective heat itself, but I have used this same method successfully however a campfire as down hearth. 

  No need for a trivet, just proper use and administration of coals is sufficient.

Ranald de Balinhard

>> I was able to cook for 4 years at Colonial Williamsburg 
>> without using a trivet in the ovens.  Of course, it is nice 
>> to have an actual hearth to cook on, and maybe that makes the 
>> difference between needing and not needing a trivet.
>
>I suppose it depends on what you are cooking or baking. Anything that goes
>into a pan, and then into the oven should, imo, be off the floor of the
>Dutch oven. You are just asking for trouble not to mention uneven cooking.
>But if you are cooking directly in the Dutch oven then of course the trivet
>is moot.
>
>In a lot of cases here in Ealdormere, camping events (and seasonal law) can
>prohibit the use of open fire. A small piece of sand and some
>charcoal/briquettes do fine in a pinch. Actually I get better temperature
>control with charcoal. Does anyone else use this method?
>
>Micaylah
>
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