Dutch Oven cooking is a fine art, and a skill that takes practice for sure. Cooking with the correct number of coals requires knowing the size of the DO and the meal you are cooking. The real bonus is the good flavoring that DOs can impart to whatever is being cooked. I have heard formulas for folks about the correct number of coals required to cook a certain meal in a dutch, but IMHO, its all black magic. Practice gets the puddin! And NEVER EVER let somebody else wash your dutch. No soap. Clean it by cooking correctly, and seasoning with salt and oil.
My top favorite DO meal is a grits and eggs casserole: Corn Meal Grits, eggs, chilis, cheese, jalepenos, diced onions and garlic.
Cornbread with cheese and jalepenos is also a winner.
For dinner: chicken breasts, onions, catalina dressing rice and water (super yum)
Truly, Dutch Oven cooking is fast becoming a lost art. If you want to succeed, you need practice and patience and high quality briquettes. Chef it up and fire one up. A glazed cook makes a great meal!