Call it what you wish, whether it be campfire cooking or chuckwagon cooking, it is a very simple process. I am going to attempt to tell you how I do this process. 1.) dig two holes----about 5 feet apart first hole about 12 to 14 inches deep, and about 2 1/2 to 3 foot long about 1 -1 1/2 feet wide more of a trench than a hole. This will be your main fire hole where you get your wood burning and turning into coals. Second Hole will be your cook hole....... about 10 inches deep, and three foot in circumfrance,my old cook hole was 14 inches deep and 3 foot around because I put 4'" of pea gravel in the bottom to help fascilitate the cooking process, gives a little more heat retention to the hole equaling less cooking time. 2.) Wood Choice: this is very important to me anyhow, but it to is a personal choice subject...The wood no matter what you use HAS TO BE DRY, NO SAP AT ALL. as sappy wood has the tendency to gum up on your dutch oven and is hard to clean off. I personally use Oak or Maple. It is plentiful in the midwest and easy to find.( I find the best time to get oak or maple is during tornado season. one You are helping in the clean-up of the disaster by getting the multiple trees out of their way but also, the other. 3.) get you a good fire going keep it going not blazing or anything like that but just like you would in a fireplace. keep adding wood every so ofton and start your cook fire with coals from the first fireget second hole heated up good before you set the dutch oven in it every half hour pick up dutch oven with lifter and add new coals then set the dutch oven back down on the fire. I can literally do everything i can this way with dutch ovens that everybody does in roasters,ovens and about anything else except I cant deep fry and that is something I wouldnt recommend anyhow. Boiling oil on a open fire yeah recipe for disaster.