Dutch oven chicken

[hostile]

Doesn't that cause the house to fill with smoke?

After baking...do you wipe the inside down again or do you just let it cool and put it away.

every long-chain fatty acid (vegetable oil, peanut oil, bacon grease, etc) has a different "smoke-point." The key is to heat the substance to just below it's smoke point. For vegetable oil, that is around 325-350 degrees. I haven't had problems with filling the house with smoke.

After curing, there hopefully isn't any liquid residual. It should have all "baked" into a hard shell. Sometimes there will be small areas of liquid and I will just wipe these up. Otherwise I just let it cool and then put it away.

[mtnbiker]

Oh, I have been doing dutch oven cookouts for 25 years or so on both sides of the family. Nice way to do some tasty meals while on a campout or an evening up the canyon, but if I am home I can get superior meals with other forms of cooking (especially the smoker). I am not a big fan of that metallic taste. I noticed that dutch oven restaurant in Lehi was a big flop. Didn't surprise me.

I haven't noticed a metallic taste in anything I've cooked in the dutch oven for quite a while now. I suppose it might depend on what you're cooking and the state of your dutch oven. You sound like a seasoned pro, so I don't know what the deal is there.

I don't have much experience with a smoker. Maybe you'll have to invite us over for 'smokes' sometime.

[mtnbiker]

I did some more Dutch oven chicken today. Actually, I do it every couple of months and just don't post about it anymore, but my wife likes it so much she requested it for her birthday. A daughter-in-law likes it for her birthday dinner, too. I still use the same rub mentioned in the 1st post, but double the cayenne pepper. I did 2 large chickens in my medium Dutch oven, and 2 smaller chickens in my small Dutch oven, stacking the ovens for the cook. Potatoes added for the last hour of cooking, and gravy from the drippings. Everybody loved it.