How to Use a Dutch Oven Camping (Charcoal Chart and Tips)
To use a Dutch oven when camping, cook with charcoal briquettes or hot coals, not open flames. For about 350°F in a 12-inch camp Dutch oven, put 15 briquettes on the lid and 9 underneath. Put more heat on top for baking, more underneath for frying and boiling, and an even split for stews. Turn the oven a quarter turn one way and the lid a quarter turn the other way every 15 minutes, so no spot burns.
A camp Dutch oven is a cast iron pot with three short legs and a flat, rimmed lid that holds coals. With it you can bake bread and cobbler, braise meat, and simmer chili over a campfire. Here is how to set it up, control the heat, and look after it outdoors.
What You Need
- A camp Dutch oven with legs and a flanged lid (10 or 12 inch suits most groups)
- Charcoal briquettes and a chimney starter
- A lid lifter and long tongs
- Heavy leather or welding gloves
- A flat, fireproof spot: bare dirt, sand, or a metal fire table
- A small shovel, and water nearby for safety
A flat-bottomed kitchen Dutch oven also works over a campfire if you set it on a grate. It is harder to put coals on its domed lid, so baking is trickier.
Charcoal Chart for a Camp Dutch Oven (About 350°F)
A simple rule: double the oven’s size in inches to get the total number of briquettes. Then put 3 more than the size on top and 3 fewer underneath. Each extra pair of briquettes adds roughly 25°F. Wind, cold air, and the brand of charcoal all change the heat, so treat these as starting points.
| Oven size | Total briquettes | On the lid | Underneath |
|---|---|---|---|
| 8 inch | 16 | 11 | 5 |
| 10 inch | 20 | 13 | 7 |
| 12 inch | 24 | 15 | 9 |
| 14 inch | 28 | 17 | 11 |
Step-by-Step: Cooking With Coals
- Light the charcoal. Fill a chimney starter and wait 15 to 20 minutes, until the briquettes are covered in gray ash.
- Prepare the spot. Clear a flat area of leaves and dry grass. Set the oven on bare ground or a fire table, away from tents and overhanging branches.
- Place the bottom coals. Spread them in a ring about an inch inside the edge of the oven, not bunched in the middle. A center pile makes a hot spot.
- Add the food and the lid. Put the oven on its legs over the coals, add your food, and close the lid.
- Place the top coals. Use tongs to spread them evenly around the lid, with a few in the center.
- Rotate every 15 minutes. Lift the oven and turn it a quarter turn, then turn the lid a quarter turn the other way.
- Add fresh coals for long cooks. Briquettes last about 45 minutes to an hour. Light a new batch partway through stews and roasts.
- Check the food carefully. Lift the lid straight up with the lid lifter so ash doesn’t fall into the food.
Heat Placement by Cooking Method
| Method | Top vs bottom | Good for |
|---|---|---|
| Baking | About 3/4 on top, 1/4 below | Bread, biscuits, cobbler, cake |
| Roasting | About 2/3 on top, 1/3 below | Whole chicken, pot roast, vegetables |
| Simmering and stewing | About half and half | Chili, stew, beans, soup |
| Frying and boiling | All underneath, no lid coals | Bacon, eggs, pasta, deep frying |
Cooking Directly Over a Campfire
If you don’t have charcoal, let the campfire burn down to glowing coals. Open flames are too hot and uneven. Shovel a bed of coals to one side, set the oven on it or on a grate above it, and put a few shovelfuls of coals on the lid. Hardwood coals burn hotter and faster than briquettes, so start with fewer and check often. You can also hang the pot from a tripod over the fire for soups and stews.
Easy First Recipes for Camp Cooking
- Chili or stew: Brown the meat with all the coals underneath, then split the coals and simmer for an hour.
- Peach or berry cobbler: Use canned fruit with a boxed cake mix on top, and put most of the heat on the lid.
- Biscuits or cornbread: Line the oven with parchment and bake with heavy top heat for 20 to 25 minutes.
- Breakfast casserole: Eggs, hash browns, and sausage, baked for about 45 minutes.
Cleaning Up at Camp
Scrape out food while the oven is still warm, then wipe or rinse it with hot water and a little soap if needed. Dry it over the coals and wipe on a thin layer of oil before packing. Our guide on how to clean a Dutch oven while camping covers this step by step. If rust shows up after a trip, here is how to restore a rusty cast iron Dutch oven.
Safety Tips
- Always wear heavy gloves. The legs, bail handle, and lid all get very hot.
- Check local fire rules before you light anything, and never cook inside a tent.
- Keep children and pets away from the cooking area.
- Put out leftover coals completely with water and stir them until they are cold to the touch.
Frequently Asked Questions
Can I use a regular Dutch oven for camping?
Yes, but a camp oven is easier. A kitchen Dutch oven has no legs and usually a domed lid, so set it on a grate over the coals and expect less even heat on top. Never put an enameled Dutch oven straight onto a campfire, because direct flame can crack the enamel.
How many briquettes do I need for 350°F?
Double the oven size in inches. A 12-inch oven needs about 24 briquettes: 15 on the lid and 9 underneath.
Charcoal or wood coals?
Briquettes are easier because they burn at a steady, predictable heat. Wood coals work fine but burn hotter and faster, so you need to watch them more closely.
What size camp Dutch oven should I buy?
A 10-inch oven feeds about 4 people, a 12-inch feeds 6 to 8, and a 14-inch feeds a large group. For more help, see what size Dutch oven should I get.