If you have a Dutch oven, USE IT. It becomes part of your Outback experience. You don't need to know much about this oven, but here's a few basics. Low and Slow. Do not put a 'roaring' fire under your oven. A well-lit fire allowed to go down and lots of hot coals are best When preparing a dish with high liquid content, such as soups and stews, have 2/3 of the coals beneath the pot and one third placed on the lid
• When baking, two thirds on the lid and one third underneath
IT'S NOT A BAD IDEA TO HAVE A 'STASH' OF COALS ON THE SIDE, SO THAT YOU CAN TOP UP THE COALS THAT HAVE BURNT OUT.
The more the Dutch oven is used, the blacker and more 'seasoned' it will become.