Not everyone is lucky enough to be able to enjoy food cooked in the great outdoors.  Some of you may think that a camping trip means "cold Pop-Tarts" for breakfast, hotdogs on a stick stuck into a campfire for lunch, and a PB&J that evening.  A lot of times, campers eat better in the woods than they do at home.  

So, if you are going to use a Dutch oven recipe at home, you gota know what temperature to use.   As a general rule, most things cook at about 350°.  Most Dutch oven recipes are for 12" Dutch ovens and most Dutch oven recipes will suggest using about 24 charcoal briquettes.  Notice the liberal use of "about?"  "About 24" means somewhere between 20 and 28 briquettes.  It's usually not real critical.  The rule of thumb is to use two briquettes for every inch of Dutch oven diameter (12"=24 briquettes, 14"=28 briquettes, etc...)  Another general rule is that each briquette adds about 12° to 15° to the oven temperature.  If you see a recipe that uses considerably more or less briquettes than the normal amount, you should be able to adjust the temperature of you oven accordingly.  

Lets suppose the recipe says to use 20 briquettes on a 12" Dutch oven.  20 is 4 less than the default of 24 and each briquette provides 12° to 15° of internal heat.  That means that you oven should be set 48° to 60° lower than the normal 350°, or somewhere around 300°.  A lot of oven thermostats are not extremely accurate and 10° or 15° is not going to make too much difference.  Remember, the Dutch oven recipes usually have a range of suggested briquettes and that means the temperature is not extremely critical.

Since the thin pans you use in an oven at home do not spread the heat as well as a 20 pound Dutch oven, you sometimes need to take a few other precautions.  If you are baking a cake, bread, cookies, etc... you might need to take measures to prevent burning.  The easiest way to prevent the burning is to use a double pan.  You can either place a piece of foil on a cookie sheet or pan or just put a cookie sheet under the pan that you have your food in.  I usually put a cookie sheet under everything I cook in the oven. 

If you are fixing a soup on top of your stove, just use a medium flame or heat for most stuff.  Just keep a watch on it so that it doesn't boil over or burn, just like you would do with any other recipe.