I am curious if anyone has any tips for Dutch oven cooking in a kamado.
I found one video on Youtube, but it was overly general. It did (obviously) get my attention though. Interestingly, the cook used the Dutch oven without the lid. I assume he did this for the smoke, and because the kamado holds a moist environment.
I am a newbie to dutch oven cooking, but becoming quite adept at the kamado.
Any tips will be much appreciated.
Thanks in advance,