Check foods with a fork or toothpick to ensure they are completely cooked. Do not use Maximum Output System stoves. Be sure to heat the oven's lid before placing over the pot. Using the lid as a skillet, brown meat before placing on the racks. This will best retain the heat and enable the convection cone to radiate the warmth from inside the cone into the lid and throughout the oven's inside area - similar to a home's baking oven.
Place briquettes on the sealed lid.
This combination is best for cooking breads and some desserts. Charcoal cooks slower. Place hot briquettes evenly around the bottom and across the top to ensure uniform cooking. Use more briquettes for hotter, faster cooking and fewer briquettes for slow, tender roasting and baking. The Ultimate Dutch Oven's rack system uses a patented design and tiered-rack technology to make outdoor cooking fast and easy.