Volcano Grills

Dutch Oven Cooking

• clean, self-contained, easy clean up
• efficient use of fuel 
• wind-proof
• versatile
• very portable, collapses down to 5"

The Volcano is an award-winning Dutch Oven cooker. The Volcano is the only cooker on the market today that will allow you to use either; Charcoal, Wood or Propane to prepare a Dutch Oven meal. The Volcano's patented heat-chamber creates the most efficient, adjustable and effective Dutch Oven cooking available. A standard 12" oven fits perfectly inside the Volcano, creating even heat distribution.  

Normally 12-13 briquettes will supply enough heat for Dutch Oven cooking and will give you 1 ½ to 2 hours of cooking time.  Control of the air flow is important and by using it properly you can extend the total cooking time.  If it is necessary to add more charcoal during the cooking process, as when cooking a large roast or chicken, etc., simply lift the Dutch Oven from the Volcano and place a few more briquettes against embers in the fire basket.  Open the air vents to supply more air.  No top heat is necessary unless you are baking, stacking Dutch Ovens or browning.  (Many Dutch Oven recipes require top heat, depending on the type of food you are preparing.)  When preparing for Dutch Oven cooking, arrange the coals in a circle on the bottom grill.  This will provide even heat to both sides and the bottom of the Dutch Oven. Using more than the suggested number of briquettes will generate unnecessary heat and may cause food to overcook.  The Volcano was designed to take advantage of all the heat generated by each briquette.  We also would suggest the use of a trivet in the bottom of your Dutch Oven. For some Dutch Oven recipes, using the Lid is a great way to create more of a convection oven when using your Dutch Oven.  See Lid and trivet in accessories section.

Example Dutch Oven Recipe: Using a 12 inch Dutch Oven to cook a five to six pound whole chicken, place 12 briquettes on the bottom grill as shown above.  Use the general starting procedure.  As soon as the flames go out, place the chicken in the Dutch Oven, secure the top lid, and lower the Dutch Oven into the Volcano.  On the original Volcano, use the 3 adjustment bolts to position the Dutch Oven directly above the coals.  If the Dutch Oven is set to low, hot spots may occur.  A 12-inch deep (8qt.) Dutch Oven will touch the coals if not adjusted properly.  A 12 inch shallow (6qt.) Dutch Oven will not require adjustment.
 

The chicken will start sizzling in approximately 7 minutes.  When the chicken has been cooking approximately 15 minutes, close the draft approximately 80 percent.  No top heat is required unless you want the chicken somewhat crispy on top.  If you refrain from opening the lid, the chicken should be done in 50-60 minutes.  Any size Dutch Oven from 10-12 can be used on or in your Volcano.  Both a 10" and 12" Dutch Oven will fit inside of the Volcano and rest on the upper tabs.

Stacking is common on a Volcano and ovens of various sizes can be stacked.  When stacking Dutch Ovens, charcoal is placed on the top of each oven and the heat is radiated to the Dutch Oven above.  Wind can be a problem when stacking, as most of the heat escapes to the side.  This problem can be remedied almost completely by using a wind guard.

When baking with a Dutch Oven, be careful not to use too many briquettes under the oven.  The Volcano is extremely efficient, so you will likely use less briquettes than you are use to using. Example:  When baking rolls, cobbler, etc.  use 4-5 briquettes on the bottom of the Dutch Oven and 12-14 on the lid.  Once again, the use of the Lid will ensure even baking.

Dutch Oven Recipes