Dutch Oven cooking is done with coals. So first step is to set up an area for setting the Dutch Oven. You can use a fire pit, but I prefer using a metal oil drip pan on the ground. The nice metal ones are hard to find now, but check your auto parts store. Most auto parts store have oil drip pans, but they are plastic. However, I have seen a metal catch pan that is very shallow - almost like a large cookie sheet. Pet cage trays or garbage can lids will work also. It needs to be larger than your Dutch Oven and have some room to store extra coals. We want to use a pan to protect the ground and make clean up easy. Remember Leave No Trace!

Set your pan in a good spot - away from foot traffic or where the kids are playing and get your Charcoal Chimney. This is a metal tube for starting charcoal and is the best way to start coals. Personally, I don't like the smell of quick -lighting charcoal and I think the fuel smell gets into the food. Once the coals are ready, dump them in your pan, but to the side. Leave room for your Dutch Oven. Here's a YouTube video showing how to use a chimney.I'm not going to cover food prep here, but now is time to put your meal in the oven. ALWAYS put your food in the oven before you start cooking. Never put food in a hot oven. The cold foot could cause your oven to crack. Think about lining the oven with foil for easy cleanup later.

Dutch ovens need heat from above and below for baking. The formula for the number of briquettes is the diameter of your oven plus 3 on top bottom minus 3 on bottom. So, for a 14 inch oven put 17 briquettes on top, 11 on the bottom. This will provide 325 degrees of heat. Since one briquette provides 10 to 15 degrees of heat, so add one on top and one on bottom for 350 degrees. Rotate your oven a quarter turn every 15 minutes and the lid a quarter turn the other direction at the same time. This prevents hot spots in the oven. Gloves and a lid hook are good tools for spinning. A small shovel will help move the coals.

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