Really the only thing you need to get help with is how to control your heat with the charcoals. After that you can pretty much adapt any recepie to work in the oven. My best advice is to find camp chefs dutch oven break in liquids. You can use grease, but it can and will go rancid. The camp chef stuff works really well. I ususally spend the winter playing with the ovens when there isn't much going on. I prefer lodge pots, but any pot that the lid fits tightly(stops heat loss) is good, I have my grandpas pot and I have no idea who made it but its old as dirt and still top quality. Look up Joan Larsen on google, she is/was a top quality cook and has literature on cooking and recepie books.
When they came for the road hunters I was not one so I said nothing. When they came for the oppurtunists I was not one so I said nothing. When they came for the public land hunters I was not one so I said nothing. When they came for me there was no one left to say anything!