First testing of my new Dutch Oven Dome from Camp Chef to develop recipes to take on the road in the RV and use in the back yard during those dog days of summer when you want to keep the house cool and not turn the oven on. Overall the Dutch Oven Dome test was an unqualified success … as you can tell by the above photo … Cheesy taters were delicious!
The concept of the Dutch Oven Dome is to divert, trap, and circulate heat to create a convection oven for your cast iron outdoors. A Heat Diffuser is used for effective heat distribution and a Trivet was used to help prevent burning the food. I clipped a Maverick ET-732 ambient probe to measure the temperature inside the dome. I ran a series of tests measuring the temperature at the top of the Dome in order to develop a profile between the oven temp and burner setting.
The potato recipe was similar to thousands of recipes that one finds on the Internet. Ingredients consisted of layering the following items: Sliced potatoes with skin, onion, butter, cheese, and seasonings. I then added 2 cups of 2% milk. Adjusted the burner for a measured temperature at the top of the dome from 380º-405ºF. There was enough wind to prevent me from using the low setting on the burner. Used Medium-Low.
Cooked the Dutch Oven Potatoes under the Camp Chef Dome for an hour and 15 minutes. I’m very pleased with the results I achieved in this first test and look forward to developing a multitude of main and side dishes for my repertoire. Between the Traeger PTG Tailgate Pellet Grill, Camp Chef 2 Burner Explorer Stove, and Dutch Oven Dome I plan on enjoying gourmet meal everywhere we go!
The potatoes were delicious … Extremely moist and tender. I may never use the oven in the kitchen again!
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