[Sca-cooks] trivets and dutch ovens

[Vladimir Armbruster]

So I hear many folks referring to 'temperature control' in cooking in an
oven, and why using actual flame is bad.. And so, I ask.

How do you determine the temperature inside an 'oven' without a gauge or
opening the pan?

How do you keep the coals burning hot long enough to bake anything?

what indications are there to show the existing temperature of a fire/coal
pit?