Cover with the dutch oven lid.
If you are not experienced in outdoor cooking in a dutch oven you may get more predictable results using charcoal briquettes instead of coals from a campfire. Light half of a 5-pound bag of charcoal using a chimney starter. As soon as the briquettes start turning gray along the edges and corners, dump them onto dry ground or a steel table (See Pictures below)
Using a set of tongs, place 14 briquettes, evenly spaced, in an area more or less the size of the bottom of the dutch oven. Place the dutch oven on the coals. Place a ring of coals, with coals touching along the outer edge of the lid (about 19 or 20 coals). Place 6 to 7 additional coals in a circle around the lift handle in the center of the lid. (See Pictures below)
Now start your timer! Every 10 minutes gently lift and rotate the entire dutch oven counter clockwise a 1/4 turn and replace on the coals. Then turn the lid, without lifting it, 1/4 turn clockwise. Rotating your dutch oven in this manner eliminates “hot spots” and allows the food to cook more evenly
Continue rotating the lid/oven in opposite directions every 10 minutes for forty minutes then carefully lift the lid and check to see if the crust is beginning to brown. Re-check every 5 minutes until the crust is golden brown.
When done, remove from the coals and carefully remove the lid!! Let cool for at least 5-10 minutes prior to serving