New to Outdoor Dutch Oven Cooking

JRscooby wrote:

You're right that cast iron is forgiving. But some of us like a little more precision for some of our upscale dishes. The fact of the matter is, the cast iron chef community is also quite forgiving and amenable to differences between cooking styles. Most of us don't get worked up over which "style" is better (unless you have a competition with rules). If it tastes good we'll applaud the chef.

But sometimes, like everything else, you will run into somebody that "knows" how things should be done.
Once my little fur girl begged a 2 legged 1 into our site. Her dad came with. When he saw a dome lid on my camp oven "that's not Right!" I lifted the dome, stirred the beans, moved that oven off the rimed lid, checked the skillet of corn bread. Asked them to stay for supper.
I don't know why, but I get better results cooking CB with the hot lid closer to food than with the oven.

Then there are those who think they know the only way. Truth be told there are a number of methods for DO cooking. Life’s too short to bicker.