We do a lot. Ribs, Mexican taco bake, various garlic and herb potatoes, Sausage based hash brown egg omelette, beans of sorts, cakes, cobblers, cornbread, muffins, biscuits, pizza and.........seared steaks, brats with peppers and onions.....and the list goes on.
Basiclly anything and everything. Even done bacon and eggs with pankakes on just the lid.
Best advice is a good lid lifter. I got a Camp Maid gadget I love. Making a oven tray table to cook off next. The Lodge brand is a flimsy piece of junk.
Definitely do the folded paper tucked in two spots under the lid for storage. Acts as a wick and let's it breath. Never pack it up warm it will condensate.
Buy a cheap pizza pan and you always have a surface to place it on. Also doubles as a firm spot for the feet in a canvas carry bag.
Charcoal starter. Count your charcoal. Become annal about it and adjust for wind, and outside temps. Be patient more heat can be added.....burnt is a no return.
Base for coals. Take size like a 12 inch drop 4 for the bottom=8. Now place Twice that number on top=24. That will net a slow 325 on temp. For well made ovens like Lodge it is consistent for all sizes. Weather and wind varies.
Items that scorch easy like cornbread parchment paper works wonders.....less clean up. Invest in a dedicated soft brush. If it's horrible let it just simmer or boil out......no damn detergent allowed.
If you cook spicy, or heavy on garlic for a meal....or onions. Double boil or hot hot water with minimum two rinses. Or else the blueberry muffins the next morning will have a twang.
Multiple entres run two or more. Save coals bank heat just stack em. What ever requires more heat or needs a longer cook goes on top. Heat rises.
Charcoal starter. No lighter fluid. Seeps into the iron even when burnt off. Them coal get chalky about 50 percent put em on. The preheat will do the cook time good. Place the coals with air space (don't pile) and keep the ash blown off. Kills the convection and insulates the wrong way.
Roll into it slow and have a beverage.
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