RE: Dutch Oven Depth Question

[reallygreen]

 
We bought our first deep (12" ) DO last fall.  Can any of you experts tell me if I use the same number of coals on the top as I would on a normal depth 12"  DO?  For instance, Old Moose s cobbler.  Since there is more open space on top of the ingredients, do I need more coals to reach the right temporature or does it matter?
 
 Thanks for sharing experience and advice.

[AustinBoston]

 reallygreen
I would be inclined to use the same number, but can tell you that some questions like this are best answered by trying it.
 
 Experimentation is the best way to get to know how your oven works.
 
 Austin

[oldmoose]

 reallygreen
With a deep Dutch oven you need a few more coals that with a regular depth oven. I learned that the hard way when baking 2 pies. One was in the regular DO and the other in the deep one. Guess what cooked faster. Same numer of coals on top and the regular one cooked faster. The deep one needed more coals.

[reallygreen]

 oldmoose
Thanks.  You confirmed what I kind of guessed.