Teddy, you'll find that when you cook outside with your iron stuff, the food tastes far better than you'd expect it to--nearly every time. The first time I tried one of my iron DO's was in the back yard, using charcoal briquets top and bottom. Some of my co-workers were holding parties, and about 15 or 20 would gather at each other's houses/yards for food, beverages, etc. One of my buddies, a big eater, was fascinated by the process, and couldn't wait to dig in. When the meat thermometer read edible, we lugged the DO over to the picnic table and put the ham on the cutting board. The phone rang. I ran in, answered it, and was in the house maybe 10 minutes or so. When I came out, thinking I'd taste some of my ham, all there was left was a BONE! And some happy friends now munching on other stuff. Go on line--there's a whole cult of people cooking with these, and no shortage of every kind of recipe imaginable.
