There is a skill to cooking with dutch ovens, and one needs to know the basics before becoming a pro with these dutch ovens. The basic run down is you bake just like an oven, but place charcoal briquets on the top and bottom. The usual amount depends on if it is aluminum or cast iron Dutch Oven, but usually 8-10 briquets on the bottom and 16-20 on top, depending on wind and air temp, will do the trick.
A good trick for making cakes is you place a soaked paper towel in Vegetable Oil on the bottom of the Dutch Oven. Then place the cake mix in the DO, then put on the lid and wait til you smell the cake the second time, and then they are usually done. Flip it out of the DO, let it cool and gently remove the paper towel and presto, you good to go.
Come join Middle Fork River Expeditions this summer and learn how to cook with Dutch Ovens.
We hope to see you on the river enjoying tasty DO meals every night.
Yours for rivers, Ellsworth