Originally Posted by statgeek
Ok...so I'm a huge fan of cast iron but haven't yet tried Dutch oven cooking. This picture is shocking to me because I had assumed that it would require a LOT more coals --like a fire pit for the bottom and a shovel full on top.
Is what you show here an honest-to-goodness cooking session?
Rule of thumb...use 3 times the coals on top as what you use on the bottom. Take into consideration there is a space between the lid of the oven and the food in the oven. The food is sitting directly on the bottom of the inside of the oven.
This doesn't hold true for all foods - but works in most cases...
I'm no DO chef, but I've rarely put more than 4 - 6 briquettes under the oven for anything I've ever cooked. They are highly efficient.