OK, I know this is a smoking blog, but I thought these tips were pretty valuable. Posted by my friend AzSlim over at the AHT Forums
For briquettes multiply the width or diameter of the oven by 2,
Width of oven = 10 inches X 2 = 20 bricks
then add 1 briquette more for every 25 degrees above 350 degrees desired.
400 degrees desired – 350 degrees = 50 degrees divided by 25 degrees = 2 more briquettes plus 20 or 22 briquettes
Then divide the result by two and subtract 2 from this result. This number of coals goes on the bottom.
22 divided by 2 = 11 minus 2 = 9 coals for the bottom.
The remainder goes on the top.
22 total coals minus 9 coals =13 coals for the top.
Remember to rotate the oven and the lid every five minutes checking the biscuits often. When the sides of the biscuits begin to brown and pull from the sides of the oven remove the bottom coals and finish cooking and browning with the top coals only. When using natural wood embers try to estimate the same mass as would be derived using briquettes with the hot coals.
Kingsford charcoal bricks are generally good for between 30 minutes and an hour depending on wind, temperature, and humidity. Royal Oak runs a little less but on good days gives more consistent results. Embers from the firepit need to be checked constantly and when they start to turn black replaced immediately. The frequency of replenishment for all sources is decreased significantly if the iron is pre-heated and allowed to stay near the fire but not so near that you can not hold your hand between the fire and the iron. When the iron gets to temperature it will hold heat and release it very consistently. I just heard a rumor that Wal-Mart has “Wireless” thermometer sets that the sensor goes in the pot and the gauge goes outside and alerts when the sensor achieves a pre-set temperature. Reportedly these sell for about ten bucks! Guess who is checking this out and looking for a half dozen!
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