Dutch Oven Cooking

Dutch oven cooking is one of my favorite ways to make meals at camp. It’s simple, reliable, and works for almost any recipe. Whether I’m making a hearty dinner or a sweet dessert, my Dutch oven gets the job done.

One reason Dutch ovens are so popular at camp is their ability to hold heat. The thick cast iron keeps the heat inside and cooks food evenly. You don’t need a stove or electricity. Just add charcoal or hot coals to the top and bottom, and it works like an oven.

Using a Dutch oven also makes camp cooking easy. You can put all of the ingredients inside, cover it up, and let it cook. While the food is baking, you’re free to relax, explore, or help with other camp chores. It’s perfect for when you don’t want to stand over a stove.

Another reason I love my Dutch oven is its versatility. I can bake bread, roast meat, or simmer a big pot of stew. It works for main dishes, side dishes, and desserts. It’s like having a whole kitchen packed into one pot.

If you’ve never tried cooking with a Dutch oven, you’re missing out. It’s fun, easy, and produces delicious results. Once you start, it might become your favorite way to cook at camp too.

• Temperature
• Main Dishes
• Sides
• Desserts
• Tips for Success

Dutch ovens are perfect for camp cooking. One of the best things about them is how well they hold heat. The thick cast iron heats up evenly and stays hot for a long time. This means food cooks evenly without burning in one spot. It’s like having an oven right at your campsite.

Another reason Dutch ovens work so well is that they don’t need gas or electricity. All you need are hot coals or charcoal briquettes. Put some under the oven and some on the lid. This setup gives you steady heat, just like a regular oven. It’s a simple way to cook outdoors.

Dutch ovens are also incredibly versatile. You can use them to make almost anything. You can bake bread or biscuits, simmer soups and stews, or even make a casserole. Want dessert? Dutch ovens can handle cobblers, brownies, and cakes too. It’s amazing how much you can do with just one pot.

For me, a Dutch oven is a must-have for camp cooking. It’s simple, reliable, and easy to use. Whether I’m making dinner for my family or a dessert for the whole group, I know my Dutch oven will get the job done. If you give it a try, you’ll see why it’s one of my favorite tools at camp.

Cooking with a Dutch oven is all about managing the heat. You don’t set a temperature like on a stove or oven. Instead, you control the heat with charcoal briquettes or hot coals. The number of briquettes you use determines how hot your Dutch oven will get.

A good rule of thumb for baking at 350°F is simple. Take the size of your Dutch oven in inches. Subtract three for the number of briquettes you put under the oven. Then add three for the number you put on top.

• For an 8-inch oven, use 5 on bottom and 11 on top
• For a 14-inch oven, use 11 on bottom and 17 on top
• For a 16-inch oven, use 13 on bottom and 19 on top

If you want a different temperature, add or subtract from the number of briquettes. An estimate is that each briquette adds 25 degrees to your heat.

If it’s cold or windy outside, you might need to use a few extra briquettes. Cold air and wind can cool the oven down, so check your food now and then. If it’s cooking too slowly, add a little more heat. If it’s cooking too fast, remove a few briquettes. Adjusting the heat is simple once you get the hang of it.

Sometimes the heat doesn’t spread evenly. If that happens, you can rotate the Dutch oven. Turn the lid a quarter turn in one direction and the oven a quarter turn in the other direction. This helps the heat spread more evenly so your food cooks properly.

Temperature control takes a little practice, but it’s not hard. Start with the basics, and you’ll learn as you go. Before long, you’ll be able to judge the heat just by looking at the coals. It’s one of the most useful skills for cooking great meals with a Dutch oven.

Where you put the charcoal on your Dutch oven makes a big difference. The placement depends on what you’re cooking. Baking, roasting, and simmering all need heat in different places. Once you understand this, it’s easy to get great results every time.

For baking, you want most of the heat to come from the top. Place about 3/4 of your charcoal on the lid and 1/4 underneath the oven. This setup keeps the bottom from getting too hot and burning your food. It’s perfect for things like bread, cakes, and cobblers.

If you’re roasting, the heat needs to be balanced. Put about half of the charcoal on the bottom and half on the top. This even heat works well for roasting meat, potatoes, or vegetables. It cooks food evenly and gives it a nice golden-brown color.

For soups and stews, most of the heat should come from the bottom, like on a stove. Place about 4/5 of your charcoal underneath and just a little bit on top. This keeps the food simmering without boiling over. It’s great for chili, soups, or anything you want to cook slowly.

Getting the charcoal placement right doesn’t take long to learn. Once you try it a few times, it will feel natural. With a little practice, you’ll know exactly where to put the coals for the best results. Your Dutch oven will become your go-to tool for all kinds of meals.

Dutch ovens are great for making hearty meals at camp. They can handle big, filling dishes that feed a crowd. Whether you’re cooking a casserole, a stew, or a pot roast, a Dutch oven makes it easy. You can cook everything in one pot, and it turns out delicious every time.

One of the keys to success with main dishes is layering the ingredients. Start with foods that take the longest to cook, like meat or hard vegetables. Add quicker-cooking ingredients, like pasta or tender vegetables, later. This helps everything cook evenly, so nothing burns or turns mushy.

Be careful about the heat on the bottom. If you’re cooking something that simmers for a long time, like chili or stew, keep most of the heat underneath. But for casseroles and other baked dishes, remember to put more coals on top to keep the bottom from burning. Rotate the oven and lid occasionally to help spread the heat.

Here are some main dish ideas you can try in your Dutch oven:

• Chicken and Rice Casserole: Combine chicken, uncooked rice, cream of chicken soup, and water in the Dutch oven. Cover and bake with coals until the rice is tender and the chicken is cooked through.
• Beef Stew: Brown beef chunks in the Dutch oven, then add potatoes, carrots, onions, broth, and seasonings. Simmer with coals until the meat is tender and the vegetables are soft.
• Campfire Lasagna: Layer cooked noodles, ground beef with tomato sauce, and ricotta or cottage cheese in the Dutch oven. Top with mozzarella and bake until hot and bubbly.
• Chili with Beans and Beef: Cook ground beef with onions, then add beans, diced tomatoes, and chili seasoning. Simmer with coals until thick and flavorful.
• Pot Roast with Carrots and Potatoes: Place a seasoned beef roast in the Dutch oven with carrots, potatoes, onions, and beef broth. Cover and roast with coals until the meat is tender.
• Shepherd’s Pie: Layer cooked ground beef with vegetables and gravy in the Dutch oven. Spread mashed potatoes on top and bake until the potatoes are golden.
• Sausage and Vegetable Skillet: Brown sliced sausage in the Dutch oven, then add bell peppers, zucchini, onions, and seasoning. Cook until the vegetables are tender.
• BBQ Pulled Pork: Place a pork shoulder in the Dutch oven with BBQ sauce and a little broth. Cover and cook with coals until the pork shreds easily.

Cooking main dishes in a Dutch oven is simple and satisfying. You get big, hearty meals without a lot of fuss. Once you try it, you’ll see how easy it is to feed your group a hot, delicious dinner at camp.

Here are a few complete recipes to get you started:

• Hearty Minestrone
• Quick Jambalaya Recipe
• One Pot Hoppin’ John
• Dutch Oven Breakfast Quiche
• Mountain Man Breakfast Casserole
• Camp Chicken and Stuffing
• Green Chili Stew
• Loaded Campfire Potatoes
• Camp Chicken and Dumplings
• Easy Stew Topped Mashed Potatoes

Hearty Minestrone: A Camp Favorite

This hearty minestrone recipe is a simple and satisfying one-pot meal for campouts. It’s a mix between chili and spaghetti, making it a filling option for hungry campers. The recipe combines ground beef, vegetables, spaghetti sauce, chili beans, and pepperoni for a flavorful dish.

Cooked in a Dutch oven over a fire or on a camp stove, it’s quick to prepare. Brown the beef, add vegetables, and stir in the sauce, beans, and broken spaghetti. Let it simmer until the pasta is tender, then serve topped with Parmesan cheese. It’s a perfect camp meal for groups.

Green Chili Stew: A Simple, Flavorful Camp Meal

Green chili stew is a hearty and delicious dish, perfect for outdoor cooking. Made with pork, green chilies, diced tomatoes, and simple spices, it’s easy to prepare in a Dutch oven over coals or a camp stove. Scouts can learn cooking skills like cutting, measuring, and browning meat while working together as a team.

This stew is flexible, so you can make it your own. Add toppings like cheese or salsa for extra flavor. You can also swap pork for chicken or beef. It’s a great meal for bringing people together after a long day of outdoor adventures.

Loaded Campfire Potatoes: A Tasty Camp Favorite

Loaded campfire potatoes are an easy and delicious side dish for any camp meal. Made in a Dutch oven, this recipe combines simple ingredients like potatoes, bacon, onions, and cheese. It’s a great way for Scouts to learn basic cooking skills like chopping, stirring, and managing heat over coals.

The recipe is simple and flexible. Cook bacon and onions in the Dutch oven, add potatoes, and let them bake until tender. Top with cheese, bacon bits, and optional sour cream for a loaded flavor. It’s a warm, hearty dish that’s perfect for sharing around the campfire.

Quick Jambalaya: A Simple Camp Favorite

Quick jambalaya is an easy and hearty one-pot meal perfect for camp cooking. It combines smoked sausage, vegetables, Cajun seasoning, and shrimp with rice for a flavorful dish. Everything cooks in one pot, making it simple and low-mess for Scouts or families.

Start by browning sausage with onions, peppers, and celery. Add diced tomatoes, water, and bouillon, then stir in rice and shrimp. Simmer until the rice is tender and most of the liquid is absorbed. Add more Cajun seasoning to taste. This meal is a great way to introduce campers to a delicious, homemade-style dish outdoors.

Chicken and Dumplings Make Cooking Fun

Camp Chicken and Dumplings is a great recipe for learning basic cooking skills. Scouts chop vegetables, mix ingredients, and cook over a fire or stove. This simple one-pot dish uses chicken, vegetables, and fluffy dumplings to create a hearty meal. It’s easy to prepare, especially if some steps are done at home.

Scouts work as a team to follow the recipe and share responsibilities. This meal is not just about eating—it’s about building confidence and skills. Sitting together to enjoy the warm, filling dish brings comfort and joy to the campsite. It’s a favorite for outdoor adventures.

Beef Stew with Mashed Potatoes: A Comforting Camp Meal

This recipe combines tender beef stew with creamy mashed potatoes for a hearty camp dinner. Brown the beef, then simmer it with cream of mushroom soup, onion soup mix, carrots, and green beans in a Dutch oven.

While the stew simmers, prepare instant mashed potatoes over a camp stove. Serve by topping the mashed potatoes with a generous spoonful of stew. It’s easy to make, filling, and perfect for Scouts looking to cook a warm, satisfying meal outdoors.

One-Pot Hoppin’ John: A Simple Camp Classic

Hoppin’ John is a traditional dish made with black-eyed peas, ham, rice, and onions, perfect for camp cooking. It’s easy to prepare in one pot or a Dutch oven, making it ideal for Scouts or families outdoors.

Start by simmering the peas, ham, onions, and seasonings in water until tender. Add uncooked rice and cook until the rice is done. Sprinkle shredded cheese on top before serving if desired. It’s hearty, flavorful, and easy to customize. This meal is great for feeding a group and teaching Scouts basic cooking skills at camp.

Camp Chicken and Stuffing: A Warm and Easy Dish

This camp chicken and stuffing recipe is a simple, hearty meal perfect for chilly camping nights. It combines cooked chicken, cream of chicken soup, and stuffing mix, all baked in a Dutch oven over hot coals.

Start by cooking celery in butter, then mix in the chicken, soup, and water. Spread prepared stuffing mix on top and let it bake for about 20 minutes. Stir it all together before serving. It’s a quick, comforting meal that’s easy to prepare, uses simple ingredients, and is sure to fill hungry campers after a long day outdoors.

Dutch Oven Breakfast Quiche: Easy and Delicious

This Dutch oven breakfast quiche is a simple and tasty camp meal perfect for mornings outdoors. It combines diced ham, eggs, milk, cheese, and Bisquick for a hearty and filling dish.

To make it, sprinkle the ham in the Dutch oven, mix the other ingredients in a bowl, and pour them over the ham. Bake with coals until the eggs are set, about 30 minutes. It’s an easy recipe that feeds a group and allows you to relax while it cooks. Perfect for starting the day right at camp!

Mountain Man Breakfast: A Hearty Camp Classic

Mountain Man Breakfast is a simple, filling meal perfect for starting a busy camp day. It combines frozen hash browns, eggs, cheese, and cooked sausage, bacon, or ham, all baked in a Dutch oven.

To make it, layer hash browns, pour whisked eggs on top, and sprinkle with meat and cheese. Bake with coals until the eggs are set and everything is cooked through. This one-pot dish is easy, delicious, and great for feeding a group. It’s a go-to recipe for Scouts learning teamwork and outdoor cooking skills.

Dutch ovens aren’t just for main dishes. They’re also great for making side dishes at camp. You can bake, simmer, or roast sides to go along with your main meal. It’s a simple way to round out your dinner and make sure everyone has enough to eat.

One of the best things about using a Dutch oven for sides is that you can cook them while your main dish is cooking. If you have more than one Dutch oven, you can prepare everything at the same time. For example, while a stew simmers in one oven, you can bake cornbread in another. It saves time and makes meal prep easier.

When cooking sides, timing is important. Some sides, like biscuits or cornbread, bake quickly. Others, like baked potatoes, take longer. Start sides that take longer first so everything finishes at the same time. Keep an eye on the coals to make sure the heat stays even.

Here are some simple and tasty side dish ideas for your Dutch oven:

• Baked Potatoes: Wrap whole potatoes in foil, place them in the Dutch oven, and bake with coals until tender. Serve with butter, cheese, or sour cream.
• Cornbread: Mix cornbread batter from a box or scratch, pour it into a greased Dutch oven, and bake with more coals on top than the bottom until golden and cooked through.
• Biscuits: Place ready-to-bake or homemade biscuit dough in a greased Dutch oven. Bake with coals on top and bottom until the biscuits are fluffy and golden brown.
• Mac and Cheese: Cook pasta in the Dutch oven, drain, and mix in cheese, milk, and butter. Cover and let it bake with coals until creamy and melted.
• Roasted Vegetables: Toss chopped vegetables like potatoes, carrots, and bell peppers with oil, salt, and seasoning. Roast in the Dutch oven with even heat until tender and slightly browned.
• Green Bean Casserole: Mix green beans, cream of mushroom soup, and fried onions in the Dutch oven. Bake with coals on top until bubbly, adding extra fried onions at the end for a crispy topping.
• Rice Pilaf: Sauté rice in butter with onions or garlic in the Dutch oven, then add broth. Simmer with coals on the bottom until the rice is tender and the liquid is absorbed.
• Campfire Baked Beans: Combine canned beans, bacon, brown sugar, and BBQ sauce in the Dutch oven. Simmer with coals until thick, sweet, and smoky.

Side dishes are a great way to add variety to your camp meal. They’re easy to prepare and cook well in a Dutch oven. With a little planning, you can serve a main dish and a delicious side at the same time. Everyone at camp will be happy and full!

Here are some complete recipes for some side dishes:

• Spinach Rice Casserole
• Herb Casserole Bread
• Sweet Corn Bread

Herb Casserole Bread: Fresh Campfire Baking

Herb casserole bread is an easy and flavorful camp recipe baked in a Dutch oven. Scouts will enjoy mixing the sticky dough by hand in a bag, which includes flour, cottage cheese, herbs, and yeast.

Let the dough rise, transfer it to a greased Dutch oven, and bake with coals for about 40-50 minutes. The result is a warm, soft bread with a delicious herby flavor. Serve it fresh with butter for a comforting camp treat. It’s simple to make and a great way to add homemade bread to your camp menu.

Dutch Oven Spinach Rice Casserole: A Tasty Vegetarian Dish

This spinach rice casserole is a simple and hearty vegetarian recipe perfect for campouts. Made with rice, spinach, cheese, eggs, and seasonings, it works well as a main dish or a side dish.

Mix the ingredients together, pour them into a foil-lined Dutch oven, and bake with coals for about 45-50 minutes. Preparing the rice and chopping the onion ahead of time makes this recipe even easier. It’s a great option for campers looking for a warm, flavorful, and meat-free meal cooked outdoors.

Sweet Corn Bread: A Perfect Camp Treat

This sweet corn bread is easy to bake in a Dutch oven and pairs well with hearty camp meals like chili or beans. It has a slightly sweet flavor, making it a cross between bread and corn cake.

To make it, mix cornmeal, flour, sugar, eggs, oil, and milk, then pour the batter into a greased Dutch oven. Bake for about 35 minutes with coals on top and bottom. Test with a toothpick to make sure it’s done. This recipe is simple, delicious, and perfect for feeding hungry campers around the fire.

Dutch ovens are perfect for making desserts at camp. They bake just like an oven at home, so you can enjoy warm, sweet treats around the campfire. Cobblers, cakes, brownies, and even cinnamon rolls come out delicious and satisfying. There’s nothing better than ending a long day with a fresh-baked dessert.

The trick to baking desserts in a Dutch oven is controlling the heat. Most of the coals go on the top to keep the bottom from burning. Use about 3/4 of your charcoal on the lid and only 1/4 underneath. This setup gives you even, gentle heat that works well for baking.

It’s also important to check your dessert now and then. Rotate the lid and the oven every 10-15 minutes. This helps spread the heat evenly, so one side doesn’t cook faster than the other. If you smell something burning, remove a few coals from the bottom.

Here are some easy dessert ideas for your Dutch oven:

• Peach Cobbler: Pour canned peaches with syrup into a greased Dutch oven, sprinkle cake mix on top, and dot with butter. Bake with coals until golden and bubbly.
• Chocolate Brownies: Prepare brownie mix according to the box, pour into a greased Dutch oven, and bake with more coals on top than bottom until set and fudgy.
• Cinnamon Rolls: Place ready-to-bake cinnamon rolls in a greased Dutch oven, bake with even heat, and drizzle with icing once golden and cooked through.
• Pineapple Upside-Down Cake: Layer pineapple slices, brown sugar, and cherries in the bottom of a greased Dutch oven. Pour cake batter on top and bake until golden; flip before serving.
• Apple Crisp: Toss sliced apples with cinnamon and sugar, top with a mixture of oats, flour, sugar, and butter. Bake until the apples are tender and the topping is crisp.
• S’mores Cake: Layer brownie batter, graham cracker pieces, and chocolate bars in a Dutch oven. Top with marshmallows and bake until gooey and toasted.
• Cherry Dump Cake: Pour canned cherry pie filling into a greased Dutch oven, sprinkle cake mix over it, and top with pats of butter. Bake until golden and bubbly.
• Blueberry Muffins: Scoop prepared muffin batter into greased muffin cups or directly into a lined Dutch oven. Bake with even heat until the muffins are fluffy and golden.

Desserts are one of my favorite things to make in a Dutch oven. They’re simple to prepare, and everyone loves them. With just a few ingredients and a little care, you can bake a treat that will impress your whole group. Give it a try—you won’t be disappointed!

Here are some detailed dessert recipes:

• Lemon Berry Dutch Oven Cobbler
• Ding Dong Cherry Cobbler
• Black Forest Dump Cake
• Pumpkin Crunch

Lemon Berry Dutch Oven Cobbler: A Simple Camp Dessert

This lemon berry cobbler is a light and delicious campfire dessert. It combines thawed raspberries and blackberries with a box of lemon cake mix and lemon-lime soda for an easy “dump cake” style treat.

To make it, layer the berries in a foil-lined Dutch oven, pour the cake mix over the top, and finish with soda—no stirring needed. Bake with coals for about 30-40 minutes. The result is a warm, fruity cobbler that Scouts and leaders will love. It’s simple, quick, and perfect for sharing around the campfire.

Ding Dong Cherry Cobbler: A Fun Dessert Twist

This Ding Dong Cherry Cobbler is a creative and easy camp dessert. Layer cherry pie filling, cake batter, and Ding Dongs in a Dutch oven, then top with marshmallows for a gooey, chocolatey treat.

Bake with coals until the cake batter is cooked through, about 45 minutes. The melted marshmallows and rich layers make this a hit with kids and adults alike. It’s a fun and simple recipe perfect for campouts and group cooking.

You can see a photo of this Ding Dong Cherry Dutch oven cobbler and more information on my personal blog, Empty Nest in the Midwest.

Pumpkin Crunch: A Dutch Oven Fall Favorite

Pumpkin Crunch is a simple and delicious camp dessert with warm fall flavors. It combines pumpkin puree, spices, and a crunchy topping made from yellow cake mix, melted butter, and pecans. It’s easy to bake in a Dutch oven over coals, making it perfect for Scouts.

To make it, mix the pumpkin, milk, sugar, spices, and eggs, then pour into the Dutch oven. Sprinkle dry cake mix and pecans on top, dot with butter, and bake until golden. Serve warm with whipped cream or ice cream for a comforting treat everyone will love.

Black Forest Dump Cake: Chocolate and Cherry Delight

This Black Forest Dump Cake is a simple and delicious camp dessert. Layer cherry pie filling in a Dutch oven, sprinkle chocolate cake mix over it, and top with thin slices of butter.

Bake with coals for about 40 minutes until bubbly and cooked through. Serve warm with whipped topping or ice cream if available. This easy recipe is perfect for Scouts and campers who want a sweet, gooey treat without much fuss.

Taking care of your Dutch oven is key to cooking great meals. Before you start, make sure your Dutch oven is pre-seasoned. Seasoning creates a non-stick surface and protects the cast iron from rust. If it’s not already seasoned, rub it with a thin layer of oil, then heat it over coals or in your oven at home. Repeat this a couple of times to build up a good coating.

Cleaning your Dutch oven after cooking is just as important. Don’t use soap because it can strip the seasoning. Instead, use warm water and a brush or scraper to remove food. Dry it completely, then rub a little oil on the inside before storing it. This keeps it in great shape for next time.

When cooking, pay close attention to the heat. Dutch ovens don’t have knobs or timers, so you need to monitor the coals. If the food is cooking too quickly, take off a few coals. If it’s cooking too slowly, add a little more heat. Rotating the oven and lid every 10-15 minutes helps cook the food evenly.

Handling the oven and coals safely is important too. Always use heat-resistant gloves and long tongs when moving coals or lifting the lid. The cast iron and charcoal get extremely hot, and it’s easy to burn yourself. A lid lifter is also helpful for checking your food without spilling hot coals everywhere.

With a little care and practice, using a Dutch oven becomes second nature. Keeping it clean, managing the heat, and being safe will make camp cooking easier. Before long, you’ll feel like a pro and enjoy delicious meals with your group every time.

What size Dutch oven should I use for camping?

The most common size is 12 inches. It works well for most recipes and can feed a group of 6-8 people. If you’re cooking for a smaller group, an 8-inch oven is a good choice.

How do I clean a Dutch oven after cooking?

Use warm water and a scraper or brush to remove food. Don’t use soap, as it can ruin the seasoning. Dry it completely and rub a thin layer of oil inside before storing it.

How do I season a Dutch oven?

Rub the entire Dutch oven with a thin layer of vegetable oil. Heat it over coals or in an oven at 350°F for about an hour. Let it cool, and repeat if needed.

How do I control the heat when cooking with a Dutch oven?

Use charcoal briquettes or hot coals. Place coals on the top and bottom, depending on what you’re cooking. Rotate the oven and lid every 10-15 minutes to spread the heat evenly.

How many coals do I need for 350°F?

A good rule is to take the oven size in inches, subtract three for the bottom, and add three for the top. For example, a 12-inch Dutch oven uses 9 coals on the bottom and 15 on the top.

Can I cook desserts in a Dutch oven?

Yes! Dutch ovens are great for baking desserts like cobblers, brownies, and cakes. Just keep most of the coals on top so the bottom doesn’t burn.

What kind of recipes work best in a Dutch oven?

You can make almost anything, like casseroles, stews, soups, roasted meat, bread, and desserts. It’s like having an oven and a slow cooker in one.

Do I need to preheat my Dutch oven?

For most recipes, you don’t need to preheat. Just add your coals and let it warm up as the food cooks. For baking, you can preheat it for a few minutes if needed.

How do I keep food from burning?

Make sure the coals are evenly placed and don’t put too much heat on the bottom. Rotate the oven and lid regularly, and check the food often.

How do I store my Dutch oven when not in use?

Make sure it’s completely dry and lightly oiled. Place a paper towel inside to absorb moisture, and store it with the lid slightly open to prevent rust.

Dutch oven cooking is one of the best ways to make camp meals. It’s simple, reliable, and produces great results. You can bake, roast, or simmer, all with just one pot and some charcoal. Whether you’re making dinner, sides, or dessert, a Dutch oven can handle it.

One of the best things about Dutch oven cooking is how versatile it is. You can cook almost any recipe you’d make at home. From casseroles to cobblers, the possibilities are endless. It’s a great way to bring homemade meals to the outdoors.

If you’ve never used a Dutch oven before, don’t worry. Start with simple recipes like chili or a fruit cobbler. Once you get the hang of managing the heat, you can try more complex dishes. Experiment with new recipes and have fun with it. Each time you cook, you’ll learn something new.

Dutch ovens make camp cooking easier and more enjoyable. The food tastes great, and cleanup is simple. If you give it a try, it might become your favorite way to cook at camp too. So grab a Dutch oven, some ingredients, and a little charcoal. You’ll be amazed at what you can create.