Nice vid AIG.
A liner makes cleanup a snap. If you want to scrub and scrape cast iron feel free to NOT use a liner, haha. Or you can use foil if you don't have the liners. My wife and I use a dutch oven every time we camp (and use liners for nearly everything we make) and that is a lot. The kids love desserts (like all kids) but they really love desserts from the DO. My wife really has the coal science down pat, as well as the rotations. For 350 degrees, use the guideline of 3 up and 3 down. So what this means is for a 12 inch DO you would put 15 UP top and 9 DOWN bottom. Similarly for a 15 inch at 350 degrees would be 18 and 12. From there for every 25 degrees you add one briquette alternately to the top or bottom. We have found that we get better results if we rotate the lid and the oven in opposite directions. We rotate a quarter turn every 15 minutes or so. Also, we have found on a occasion that humidity and weather (dead of winter, or summer in the high desert) may have an effect on temperatures and cooking times, so keep that in mind. But as a general rule, 3 up and 3 down and alternatley rotating works quite well.
