I thought that this may come in handy to some. It is from the book "Cooking the Dutch Oven Way" by Woody Woodruff. I new the author years ago when I was in Scouting as a youth. The key is temperature control, use good quality hardwood charcoal, reduce the number of briquets by one or two between ovens if you stack them. You can add the charcoal unlit to the ovens as you cook letting the existing charcoals light the new ones or you can keep a supply burning near the fire to replenish as needed. Other than using your dutch oven on the stove, charcoal briquets are about the easiest and most consistant way there is to maintain temperature control.