Whether it's a hearty stew, crusty bread or juicy braised meat - the Dutch oven is the all-rounder among fire pots. But how do you create the perfect fire? How many coals do you need and where do you actually put them? And honestly: can you do it without coal?
In this guide, we show you step by step how to heat your Dutch oven optimally - with or without coal. Plus: smart helpers like the Petromax Atago and briquettes that make your life easier.
Table of contents
Why charcoal distribution is so important
Coal distribution - the rules of thumb for every dish
Atago & convection dome: Your heat booster
Alternative heating methods for your Dutch Oven
Conclusion: The right heat makes all the difference
Why charcoal distribution is so important
The Dutch Oven is a real all-rounder, but the secret to really good food lies in the heat distribution. Unlike in the oven at home, you can't simply set the temperature outside - here you control the heat via the number and position of the coals. This is your temperature regulator.
The trick is to distribute the heat so that your food doesn't burn, but doesn't cook too slowly either. It is therefore better to start with fewer coals and add more if necessary. This keeps you flexible - and your food cooks reliably.
The weather, wind and outside temperature also influence the heat output. If it's windy, you'll need more coal, and if it's frosty anyway. But don't worry: you'll become more experienced with every outdoor cooking adventure.
Coal distribution - the rules of thumb for every dish
Not every dish needs the same heat distribution. The ratio of top and bottom heat changes depending on whether you are cooking, baking, roasting or braising. Here are the most important rules of thumb:
🔥 Cooking (e.g. stew):
→ 1/3 of the briquettes on top, 2/3 on the bottom
🔥 Baking (e.g. bread, cake):
→ 2/3 top, 1/3 bottom
🔥 Braising (e.g. goulash, roulades):
→ 50:50, i.e. the same amount at the top as at the bottom
🔥 Roasting (e.g. steaks):
→ bottom heat only, i.e. all coals under the pan
This is the ideal way to distribute the coals - and ensure that your dish cooks evenly. These rules of thumb ensure that the heat gets to where you need it - whether you're cooking chili, bread or braised meat.
How many briquettes do you need?
The exact number depends on the size of your brazier, the type of coal, the weather and, of course, your dish. As a rough guide:
🔍 Tip: With the Petromax Cabix Plus briquettes you need up to 20 % less charcoal - with the same heat. The square coconut coals have extra large contact surfaces and ensure perfect air circulation thanks to their grooved profile.
Atago & air circulation dome: your heat booster
It gets even easier with the Petromax Atago. The solid stainless steel grill almost completely encloses your Dutch Oven and ensures maximum heat yield - with up to 20 % less coal consumption compared to conventional fireplaces. Thanks to its double-walled construction, the heat stays where it belongs: on the pot.
It gets even smarter with the convection dome: simply place it on the Atago and the heat stays under the hood - without any briquettes on the lid. Perfect for baking and braising, because the heat circulates just like in a convection oven. This gives you a real outdoor oven feeling, without any loss of temperature.
Discover the Petromax Atago now!
Alternative heating methods for your Dutch Oven
You want to operate your Dutch Oven without coal? That is also possible! Coal is the classic, but there are also practical alternatives, especially if an open fire is not allowed or you simply want to cook indoors.
🔥1. in the oven
Yes, that works! You can also easily use your Dutch Oven in a standard household oven:
- Simply preheat (between 150-200 °C depending on the dish)
- Place the Dutch Oven and lid in the oven
- Leave to cook - done!
This is particularly practical for winter days when you want Dutch Oven flair but don't want to stand outside.
🔥2. on the gas stove
If you're camping or a fire ban is in force, the gas stove is your best friend:
- Make sure it has a stable base
- Temperature is easy to regulate
- Ideal for cooking and roasting, but also for quick stews
🔥3. in the fire bowl or on the grill
Instead of coals, you can also use your Dutch Oven on a fire bowl or barbecue grill:
- Simply prepare a bed of embers
- Place the Dutch Oven on top - done
- Great for long cooking times with even embers
🔥4. directly in the embers
You want it really original? Then put it directly into the embers of the campfire. This requires a little practice, but gives an incomparable taste - especially when braising or baking bread.
Conclusion: The right heat makes all the difference
Whether you work with briquettes, the Atago, the convection dome or in the oven - your Dutch Oven is as flexible as you are. All that matters is that you stick to the basic rules of charcoal distribution, know your heat sources and don't be afraid to experiment.
With the right briquettes, a few accessories and a pinch of experience, your Dutch Oven will become a real outdoor genius. 🔥
