Dutch Oven Beginner

My rule of thumb which seems to comply with the charts to get 350*..

One complete ring around the rim on top with briquettes, as many as you can fit between the legs around the bottom outer edge.

Seems to work on any size, no charts or math.

This rule of thumb also works when you're mixing fresh briquettes with burned out ones. I clump the smaller ones together in groups, and intersperse fresh ones, one solid ring around, same temp.

Number of briquettes I use for baking @ 350 degrees:

+4 up
-4 down

So, for my #10 DO:

10 (size of oven) + 4 = 14 TOP
10 (size of oven) - 4 = 6 BOTTOM

Not always perfect, but this ain't rocket science! :)
We can afford to be a little off...

If you have a smart Android phone there are a couple of free apps that have the temperature to briquette ratio.

Over the years, I have found that cast iron ware does nest to save space. While a bit heavier, you only need a few pieces as they are multifunctional: usable on the RV stove as well as the campfire. The shallower dutch ovens double as frying pans. If we plan on having a larger crowd for dinner, then we bring an extra d.o. for added capacity.

Right now as it is only the two of us we are traveling with a 10" deep d.o; a deep frying pan with lid; and the griddle that also serves as heat distribution mitigation in the RVs gas oven.

Note: we use wood coals much of the time and it does well as long as you use your nose to tell when it's done.

Here is Byron's Dutch oven site. Lots of information here for the beginner or the experienced. Welcome to a great hobby!

For a lot of my cooks I have a dutch oven with a tripod over a fire. Tripod has a chain to raise or lower for heat control. Works great for things like chili.

They sell liners for them too if you want super easy cleanup for a meal or 2. I prefer the taste w/o but use them when I need quick/easy cleanup.

I suggest you cook a few high fat meals in them first. Stay away from tomato based meals until it is fully seasoned, as the tomato acid breaks down the seasoning some.

Coals are not as hot as briquettes. If I use coals I shovel on about all the lid will hold and put a shovel full under the oven. Replenish often.

Thanks again for the replys,garmp1, the charts help a lot, I had hoped that I wouldn't need to carry & use briquettes, as we have a campfire anyways, but it sounds like briquettes & coals aren't related. Can't wait to get out & try it, may have to experiment out in the back yard.

I'm a beginner also. Maybe 3 years. I cheat and use an IR gun on D/O as well as tires:C

This guy has some very good basic info on this page http://www.dutchovendude.com/campfire-cooking.shtml

And right here on this forum also has some very good info. And searchable by Dutch Oven.

Someone took the time and a lot of work... http://www.rv.net/forum/index.cfm/fuseaction/thread/tid/13970283.cfm

Folks, Cruzette and I developed a Recipe Archive.


It took about 4 months to go through the 10,000+ posts to find recipes. We completed the task on 8/7/04. The work will continue to capture all new recipes as they are posted in Camp Cooks and Connoisseurs Forum.

To-date we have captured over 2300 recipes thanks to all of you.

The recipes are organized by categories and sub-categories and are shown in the Table of Contents webpage. The recipes spread over multiple webpages to keep each pages load time down. By clicking on a category in the table of contents, you'll be taken to the top of that category of recipes. If the category has sub-categories, hyperlinks are provided. The Recipe Archive is also searchable, using a word or multiple word search engine.

My biggest surprise getting into D/O cooking was the room all of it took up. But worth it.

P.S. welding gloves are 1/2 the cost as "dutch oven cooking gloves" are and better IMO.