My limited experience with camp-style Dutch ovens has been all pleasurable. My style has been to dig out a depression about 1 foot deep and add about half a bag of charcoal. I let that burn down (about half an hour), rake away the center of the coals in the pit, leaving just a few, and then place in the Dutch oven loaded with whatever I was baking (rolls, cobbler, etc.) and then placed about a dozen or fifteen new but burning coals on the lid (that's the reason for the legs and the lip on the lid), and rake back a few coals against the side. Depending on the altitude, things such as rolls are usually ready after about 40-50 minutes or so.
I don't know if this is any help, but just my experience whenever I cooked while my family and I camped out at 1830 Rendezvous Green River reenactments.
Never trust a skinny chef!