OAUSA Net - March 21, 2019 - Camp Cooking Methods

[Diesel4x]

Thanks for early check in KF6KOC, Randy.

[Wildland909]

Check me in please...KN6FPT

[VK2DY]

Check in VK2DY, Robert, Kellyville Ridge NSW (metro Sydney).

[KA9WDX]

Check in - Thanks - Bernie

[k9atk]

Please check inn
K9ATK BRIAN
K9FOG TRISH
KD0EXI CHEYENNE
KD0GPE AUSTIN
THANKS and looking foward to another great net

[KM6OJB]

This is Joe KM6OJB. Can you please give me an early check in.
Thanks

[LuckyJohn]

Please check me in..... KM6ROX

I like and use the Volcano with a lid. A 12 inch Dutch Oven drops into it making cooking easy and is a small grill. Versatile. Youtube it.

https://www.volcanogrills.com/

V

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Volcano 2™ Collapsible Grill/Stove
(w/out propane)
The Collapsible Volcano combines a variety of cooking options with easy portability. As the name suggests, this Volcano model collapses down to 5” and is easily transported in the included storage bag. This stove can be used with Charcoal or Wood and is highly efficient.
The Collapsible Volcano utilizes a unique heating chamber that channels the heat upwards towards your food; reducing heat loss and increasing efficiency. This also means that the area surrounding the stove remains surprisingly cool, allowing you to cook with the stove on a variety of surfaces.
Opening and closing the Collapsible Volcano is very easy. In its closed position the unit is only 5” high x 15.5” diameter, by simply pulling up on the handle, the entire grill pops open to 10.5” high, the legs unfold, and you have a highly efficient, self-contained stove. To close the stove, (please wait until is cool to the touch to do so) simply lift up from the bottom, the stove retracts within itself and the legs fold under the body.
Content and Specs
Volcano collapsible grill
Bottom grate - Use this for charcoal or wood.
Diffuser plate - Place in the middle of the stove to raise the heat source closer to top grill. If you like to grill with briquettes, place your briquettes on the diffuser plate for a better searing temperature.
Top Grill - (Approx 13" diameter. 144 square inches of cooking surface)
Instruction manual - Download the instruction manual here.
Carrying case -500 denier nylon. Holds everything. Has a top pocket for grill storage.
Weight = 22lbs
Shipping dimensions 18 X 18 X 8
Footprint when open. 19.5" diameter circle
Height when open - 10.75 inchesMade from cold rolled steel.
Patented cook chamber. U.S. Patent. #6314955
Recommended Accessories
12" Dutch Oven - Pre-seasoned
Cast Iron Reversible Griddle/Skillet - Pre-seasoned
Volcano Lid - Approx. 65% who bought the Volcano Collapsible purchased this product.
Cook Book & Technical Manual - Teaches you how to use your Volcano Grill to maximize its potential.

[lrsrngr]

KK6CTT for the online check in please, thank you.

I was asked this question last cooking net and I failed the test, "Do you cook with your Dutch oven lid upside down?" I think I misunderstood the question and I said "yes" but I was not 100% truthful so I can now say yes and really mean it.

12" Lodge Dutch oven and pie tin.

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12" of grill space.

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Great spacing between lid and feet of the 12" Dutch oven turned upside down.

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Pie tin from Smart and Final (credit KI6FHA) used to shield coals from the wind and concentrate the heat at the bottom of the oven. Also for those areas where fire/coal residue cannot be left behind.

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12" Dutch oven nested onto coal bed. Good for a 10" DO too.

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Field Day 2018 share (we ate great!)

Let's get started!

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More...

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OAUSA qaud or better chocolate cake?

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More dessert and food...

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Belly up to the table...

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But wait, there's more from Jack's Kitchen!

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Get your California Fire Permit here: http://www.preventwildfireca.org/Campfire-Permit/

Local fire restrictions are still king and should be part of your pre-trip planning.

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[TheNothing]

I feel like I need to chime in with sous vide. I prepare a lot of meals at home, fully cooked, pasturized and then Frozen. Cooking is then a matter of just reheating. I have a whole freezer half full of meals that are really ready to eat right out of the bag.

[TheNothing]

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Two immersion circulators. Forward with a pork roast, rear with veggies

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Pulled Pork. Sous vide with liquid smoke. Finished on a hot skillet

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Brisket. Smoked for 3 hours, sous vide for 24-30 hours, finished over fire.

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Pork Ribs. Sous vide with liquid smoke, finished over fire.