[Sca-cooks] Dutch Oven Baking

[Micaylah]

> Have you ever used one before?  Of few things I would 
> reccomend from my days 
> as a down hearth cook.  First, think of the Oven as an oven, 
> and not as a 
> pot.  Put your baked goods in dishes or pans like you would 
> at home.  Some 
> might require a trivet to keep them off the iron themselves.  
> Next, do not 
> use the oven over the fire.  Actually very little cooking 
> should happen over 
> a fire.  Pull coals aside from the fire and place the oven 
> atop them, with 
> more on the top.  Be prepared to continue to add coals.  You 
> will quickly 
> get used to judging the heat by hand if you practice often.  
> expect quicker 
> baking times than you are used to as well.  A tool for 
> removing the hot lid 
> is very useful, if you do not already have one.

Imo, this is very good advice. There if however a formula somewhere that
guides you as to what you're cooking and how many charcoals to put on top
and underneath for temperature control. I have also done this with wood fire
coals. But you're right, never over a fire, over the coals, with a fire
beside to create additional coals.

Here's some links:
http://y2kchaos.entrewave.com/view/y2kchaos/s35p644.htm
http://www.desertusa.com/mag99/june/papr/jun99_lil.html
http://www.macscouter.com/Cooking/index.html

An apparently overly chatty,
Micaylah