Dutch Oven Questions

A lot of the "Sportsmans" shows or Outdoor shows have Dutch Oven demonstrations, here in Western Washington I've seen Cee Dub give several demonstrations over the years. There's a boy scout site too https://scoutingmagazine.org/2017/04/dutch-oven-cooking-primer/
My advise as a fairly new user myself is just go for it, start a notebook with printed out recipes and write notes on what works and doesn't. Also, they sell parchament paper liners that make clean up real easy. Also there's some websites for converting slow cooker recipes to dutch oven.

You can take classes taught by Kent and Butch that are loaded with good tips and tricks. Here's the link for the Kent Rollins classes
https://kentrollins.com/wp-content/uploads/2017/03/websitecookingschoolinfo..pdf

Butch Welch is also called Cee Dub and you can find his classes and clinics here
https://www.ceedubs.com/dutch-oven-cooking-clinics-29.html

Ran into Kent Rollins last August on a boat trip on Lake Tahoe. He is even nicer in person. A real gentleman and a great cook. I like Butch Welch too.

The International Dutch Oven Society (IDOS) has a wealth of information in its forums. Recipes from the International Dutch Oven Society forum. Nicely categorized too.

From their recipe forum is a straightforward and simple biscuit bread (called a Damper in Australia) Australian Damper

Here's the forum link for other discussions as well
IDOS Forum

I do recommend attending a Dutch Oven demo or one of the many Dutch Oven Gatherings. You can ask questions of the experienced Cast Iron Chefs and get answers and tips. Youtubes are nice for home experimentation but being able to get your specific questions answered in person is better.

Oh yes, you need the name Kent Rollins. Look him up on YouTube. Google him. Enjoy.

Agree to look up recipes.
For baking and oven style cooking make sure you use minimal bottom heat and plenty of top heat. Most beginners use too much heat. I use wood so I never run out of fuel and do not count briquettes. DOs are forgiving if you don't over do it. Butch Welch says"if you can't smell it is not done. If it smells cooked it is done and if it smells burnt, you over did it."

Every now and then I post DO recipes here on this forum for those seeking to be Cast Iron Chefs. We go to Dutch Oven Gatherings known affectionately as DOGs.

If you are using charcoal I recommend that you download the Lodge Baking Temperature Chart. Remember too that outdoor temps and wind can affect the DOs ability to maintain even temp. Here's a vid for coping with that.

Always monitor the pot and as one old-timer told me when I started out "use your smeller". If it smells like it's beginning to burn it probably is.

When baking it's important to turn the lid every 10 minutes or so if you want even baking color on your biscuits.

Here are some threads with recipes to get you started. This first one has three sources that will give you a good beginning.
https://www.rv.net/forum/index.cfm/fuseaction/thread/tid/29450739.cfm

DO Chiles Rellenos Casserole
https://www.rv.net/forum/index.cfm/fuseaction/thread/tid/29453836.cfm

DO Chocolate Pudding Cake
https://www.rv.net/forum/index.cfm/fuseaction/thread/tid/29452154.cfm

For beginners another good beginner's resource to read is Getting Started with Dutch Oven Cooking

Good luck on your Cast Iron Chef adventures.

Search for "Dutch Oven Recipes" on Google you will fing plenty.