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Great advice 👍🏾👍🏾

Good point, I made "Schichtfleisch" a couple of times and I had to replace the coals 21/2 to 3 times when I made it. I hope this helps you as you have raised a very valid point there my dear man. BTW "Schichtfleisch" is melt in your mouth delicious. Wishing you a most outstanding day. Walk in Beauty, change the world ...

@@derickwilliams2195 Thank you, my friend. My girlfriend is of German heritage and forced me to learn the correct pronunciation of the dish! When it cools off here in Florida and we get back to camping I will try this dish.

@@samTollefson Oh you are such a lucky fellow being "forced" by his girlfriend LOL. I also need a female of the species in my life. Just as a hint but more tongue-in-cheek style, if you find a big enough tree you can do outdoor cooking any time. Take care and stay safe. Blessings

@@derickwilliams2195 There is one method of cooking with an iron pot that I have never seen on a RUclips video that I would like to share with the community. Back in the 70's I used to trout fish with my buddies in the mountains of Southern WV, in the morning I would dig a hole about 1 1/2' deep and 1' wide and build a good fire in it, when it burned down a bit I would put a grate over it and cook breakfast, after that, I would fill my pot with my prepared mix of stew, (or whatever) cover the pot with heavy foil then put the lid on and cover again with foil, attach a coat hanger wire to the bail. After shoveling about 1/2 the burning coals out of the hole, I would lower the pot in, shovel the coals back over the pot and fill in the hole with dirt bending the wire down just under the surface so as not to trip over it. Now we would fish all day often getting back after dark and dig up a delicious slow-cooked dinner! I don't recall it ever being overcooked. The beauty was saving time with pre-preparation (more time for fishing) and no animals or snoopy people would know about it to mess with it while you are away.

@@samTollefson Hmmm, very interesting indeed. I have 3 words for you. Earth-oven, Hangi and Kleftiko. There lot of posts on Hangi. Take a look and see how they do it. All of the best and take care. D

oh yeah it was awesome

you are welcome

you can cook it everywhere you want

i hope you liked it

haha mission accomplished :)

thanks a lot

You can cook anything in your Potjiekos pot! It might even be better, because of the rounded design of your pot the juices go up through the food in the middle of the pot and seep back down around the edges, this is what makes the Potjie Pot such an effective cooking tool. Just don't open to look at it all the time and use fewer coals on the top.

@@samTollefson Thank you sooo much for your reply and it does make a great deal of sense what you say. Wishing you a most fantastic day. Blessings

@@derickwilliams2195 You are welcome! Lookup a guy named Kruger (like the park in Africa) on RUclips, he has many really good videos on cooking in a Potjie pot, and of course there are others. I have the #3 and love and use it often. It's hard to beat the flavors it delivers and it has longer legs than a dutch oven so is easier to work with over or beside a campfire I find.

@@samTollefson This is mighty kind of you. Yes I do know the gentleman you are referring to. His name is Ben Kruger and he sadly passed away in May this year. He was a household name as an actor as well in our country. I have tried a couple of his recipes and they worked rather well. In my analysis he tried to make "Potjiekos" simple and without too many ingredients and he succeeded. He will be sadly missed. R.I.P. Ben Kruger.

@@derickwilliams2195 Thank you for getting back to me with that information, I didn't know he had passed. He gave me a great insight into "Potjiekos" cooking which was counting the steam "burping" of the lid per minute to see if you are simmering too hot. That lead me to measure and discover that my pot had a 50/1000" gap between the lid and the pot and that it just steamed out. My OCD kicked in and I made a device with a rotatory motor to slowly spin the lid on the pot with valve grinding compound for several weeks to get them to a perfect fit. Now I can hear the "burping" and believe there is also a slight pressure cooking action going on, much better. RIP Ben Kruger and thank you!