Dutch oven is high on my list of items to mess around with. I am thinking I will pick up a 12 coal size and see how it does then slowly get a full set. I love em for making chili and stew but want to do cornbread and some other recipes I recently came across in them.

 

I love mine. Makes everything I make it in taste like a meal. Meat falls off the bone of everything that goes in there. Unless it's boneless. o:

 

:chuckles: at Dutch Oven

 

I had one of those hoity toity french Dutch Ovens with a ceramic coating...coating cracked on me. I need to get me a genuine cast iron American Cowboy version so I can make genuine Cowboy cuisine.

 

Another way to keep it moist is to put a sheet pan underneath it with a cookie rack with the pork on it and put some water in the sheet pan, kind of like a water bath for cheesecake.

 

"hit temperature"