I've discovered the magic of Dutch Oven cooking. You can almost make any meal in one that you cook at home in the oven. This week I made a baked chicken and an eye of round roast in mine and they came out marvelous. For the chicken I tossed some carrots and celery around the chicken and added about 1/4 cup of chicken broth for moisture. For the roast, I seasoned it with some pepper, and tossed some carrots and potatoes around the roast and added 1/4 cup of water.
Both meals cooked fine in about 1 hour with 6 charcoal briquets on the bottom and 14 briquets on top. If it's breezy, you have to protect the dutch oven from the wind or the charcoal will get too hot and burn too fast which will cause burnt raw food.
I got my dutch oven from Lodge Manufacturing
in Tennessee. I ordered a 12" cast iron skillet too! Both came pre-seasoned and have cleaned up easily after cooking in them. They're not as non-stick as T-Fal though, and need a little elbow grease to clean in spots.