Le Creuset French Dutch Oven

Try using two grates at once stacked on top of the lower slot versus slipped inside it.

I have Le Creuset that I use a lot in the winter for things like French Onion Soup, Red Bean & Rice with Smoked Sausage, Braised Lamb Shanks, or anything that you cook low & slow with the cast iron retaining internal heat.

Try this Baked Bean recipe from Alton Brown. I usually stick it in a 250 degree oven overnight and pull it out in the morning. I'm not always an Alton Brown fan, but when the receipe calls for a pound of Bacon in a pound of Beans, how can you go wrong!

www.foodnetwork.com/recipes/al...ns-recipe/index.html

I think the Le Creuset pots are terrible and you should just send it to me as I will take it off you hands and will melt it down for something else.

Send the pot to Ribdog, then go to Wal-Mart and buy their 6 qt asian made ripoff for $39. Even it's too nice to put in your smoker.

You do realize that the outside of the pot will look like the inside of your smoker unless you get crazy with some cleaning action every time you use it? It will get smoke residue on everything it touches until it gets cleaned.

Send it to Ribdog and buy yourself a bunch of dispoable half pans and use them instead. And seriously, cook pot roast in your oven, not your smokette.

..and Ribdog already has a Sam's pack of 1/2 pans,so he won't have to go get them.

Tom and RibDog said it all, I have several of the Le Creuset pots and they are wonderful for the right situation, but in the smoker it sure is hard to beat those Sam's half pans!!

The home folks don't give too much thought to this,but there are a lot of applications to disposables.

Large rolls of HD foil,and HD plastic wrap are worth their weight in gold.

It brings the cost down drastically, and as we cook more, we,or the co-cook don't spend any time salvaging all those things that go with cooking.

BBQ,or in the kitchen.

A plastic bag of half pans go with everything in a smoker,and many things in the house oven.

At a grocery,one costs more than the food inside it,but at a box store,you don't know how you ever lived without them.

When you go to the picnic,the awards potluck,all the kids functions-you just walk away and leave them.

Especially nice, when you are trying to slip out,and don't want to be caught trying to remove your pyrex dish.

At cookoffs,vending,caters,etc., we line and throw most everything.

Speed,labor costs,or the pleasure of not "having to stop and clean it"

They don't take much room to store-when you compare them to all the pans we store,and have to SCRUB.

Just a couple of thoughts.

Hafta remember to look for those at Costco next time I go. Guinness is cheap there so I go quite a bit (21 bucks for 18 is a great price). Loaded up on Ziplock bags and got a big roll of foil. Got a huge roll of Resinite film about 6 years ago and still have a load on the roll. It'll stick to anything, best film I've ever seen. I've stored meat, wrapped in that, then in a freezer bag for 3 months or so with no burn. Great stuff. I think that roll was about 12 bucks. Little more than the little rolls in grocery stores, but there's more than half left after 6 years, it'll be less than a dollar a year.