One of the most frequent questions when cooking with the Dutch Oven is: How many briquettes do I actually need?

The right amount of briquettes is crucial to achieve the desired temperature in the Dutch oven. As a rough guide, there is a simple rule of thumb that allows temperatures of about 160–180 °C to be achieved when outdoor cooking.

The quality of the briquettes also plays an important role. High-quality briquettes produce a more even heat and usually have a longer burning time.

Rule of thumb for calculating the amount of briquettes

A simple guideline is:

Dutch Oven diameter (in inches) × 2 = Number of briquettes needed

Example:

A 4.5-inch Dutch oven requires approximately 9 briquettes.

This calculation is only a guideline and may vary slightly depending on conditions.

Distribution of briquettes in the Dutch oven

The distribution of briquettes depends on the type of preparation used. Depending on the dish, the heat is distributed differently between the lid and the bottom of the Dutch oven.

Boiling or simmering

(e.g. soups, stews, chili)

• 1/3 of the briquettes on the lid

• 2/3 under the Dutch oven

Here, bottom heat is mainly needed.

Baking

(e.g. bread, cakes)

• 2/3 of the briquettes on the lid

• 1/3 under the Dutch oven

This distribution provides more top heat – similar to an oven.

Braising

• 1/2 of the briquettes on top

• 1/2 of the briquettes below

This creates even, all-round heat.

Roasting or searing

• all briquettes under the Dutch oven

Strong bottom heat is particularly suitable for searing meat or vegetables.

Temperature in the Dutch oven – external influences

The briquette calculation is only a guideline, as several factors can influence the actual temperature:

Weather:
On warm days, fewer briquettes are usually needed than in cold weather.

Wind:
Wind can intensify the embers and increase the temperature.

Fuel material:
Different types of briquettes produce different amounts of heat and burn for different lengths of time.

Golden rule for the Dutch oven

When cooking with the Dutch oven, a simple rule applies:

You can always add more coals – but you cannot save burnt food.

Therefore, it is advisable to start with fewer briquettes and slowly increase the heat if necessary.

With a little experience, you will quickly develop a feel for the right temperature and coal distribution.