Maybe I shouldn't let any secrets out, but cooking with a Dutch Oven is from the top down much like the typical oven of today. Regulating the heat on the lid and rotating it to keep it an even temperature is key with finicky recipes. Things like stew or quiches are a little more forgiving. The temps under the oven need to be maintained, but they can and should for the most part be low. Maintaining a well seasoned oven is key. Much of this isn't an exact science, I generally cook my meals in them and determine when they are ready by the smell emitting from the lid. There is a whole following about putting this and that charcoal briquette over the lid and in what pattern. My thinking is using coals from wood gathered from a fire separates the men from the boys using a Dutch oven. Where those ovens came into their own is pioneers moving across this nation often times using buffalo dung as a fuel source much like they do today in places like Afghanistan. Now before anyone starts scoffing.. it's a decent fuel source and keeps a fairly constant heat source. Using collected wood campfire charcoal in my opinion is a much better fuel source and is fortunately available where we live everywhere. The temps will vary depending upon the type of wood and it's curing. Point being, you need to pay a lot of attention with your Dutch Oven because you can produce a really great meal easily or a fantastic meal with a lot of finesse' should you really get into it. I prefer to gather whatever woods are available and do the guestimate method to prepare a meal. I'm of the opinion that simple sometimes wins the day.
The stew SageBromax made in his oven looks pretty darn tasty to me and I would not hesitate to show up with a plate and spoon to his campsite for such a meal. I love these posts and am happy to share any ideas I might have and learn from others as to what works for them. I most always bring a Dutch oven along with me on our runs to cook for family and friends with.
