Adjustments and Usefull tips

Just a little more information for those of you that would like to try to enjoy a Dutch Oven. I usually cook over an open fire or sometimes in an oven ....but if you really would like to cook using the briquettes as most people do... well... here is the conversion.

Have fun.

P.S.
DO NOT get really hung up on the times and Temp as with most cooking, these are just some pretty good guidelines.... just try things out and mainly just Have Fun.

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"Cooking With a Dutch Oven..."

Dutch ovens are known for their versatility in cooking. They can be used to deep fat fry, shallow frying, roasting, baking, boiling or stewing. There is a formula for controlling the heat in a Dutch oven but it is simple.
Take the size of your oven, for example a 12", add three more coal briquettes to the top (15), and subtract three from the bottom(9).
This technique will maintain an even temperature of 325 to 350 degrees. For every 2 coals added or this amount, the temperature will be affected by 25 degrees.

8" oven - 10-11 coals on top/ 5-6 coals on bottom

10" oven - 13 coals on top/ 7 on bottom

12" oven - 15 on top/ 9 on bottom

14" oven - 17 on top/ 11 on bottom

16" oven - 19 on top/ 13 on bottom

This is a good formula to start with but take into account that it will vary from food to food, wind conditions(if cooking outdoors)and outside air temperature.
Here are some general guidelines to use when experimenting with the Dutch oven:

1. Soups, stews or liquid dishes need more heat on the
bottom than on the lid. Place 2/3 of the coals below
and 1/3 of the coals on top.

2. Meat, poultry, potatoes, vegetables and cobblers
require equal distribution of heat on top and bottom.

3. Cakes, bread, biscuits and cookies require most of
the heat to be on top of the oven with very little on
the bottom. Place 1/3 of the coals below and 2/3 of
the coals on top.

There are a few more things to remember about temperature control. Rotating the oven a third of a turn every ten minutes is helpful. Rotate the lid a third of a turn in the other direction.

If you are baking bread, rolls or cake, remove the oven from the bottom coals after 2/3 of the cooking time.
It will finish cooking from the top heat. This will keep the bottom from burning.
Also, try using a round cake rack placed in the bottom of the oven for breadstuffs and pies. It keeps food from sticking to the bottom and makes cleaning easier.

The following is a guide showing which pots are more useful according to serving size and type of food:

5" oven = 1 pint - serves 1-2: any food

8" oven = 2 quarts - serves 2-4: vegetables, desserts

10" oven = 4 quarts - serves 4-7: beans, rolls,
cobblers

12" oven = 6 quarts - serves 12-14: main dishes, side
dishes, rolls, desserts

12 Deep" = 8 quarts - serves 16-20: turkeys, hens,
hams, standing rib roasts

14" oven = 8 quarts - serves 16-20: main dishes, side
dishes, rolls, potatoes, desserts

14 Deep" = 10 quarts - serves 22-28: turkeys, hens,
hams, standing rib roasts

16" oven = 12 quarts - serves 22-28: any food for a
large group

Flat bottomed ovens (bean pots) are suited for cooking on a wood stove surface.
A Dutch oven lid can be used as a skillet for cooking eggs or pancakes over an open fire.
Dutch ovens are also great for "stack cooking." After the first Dutch oven is heated properly, a second oven can be set on top with coals added to its lid. Try cooking a main course in a 14" oven with a 10" oven on top baking bread at the same time.