Robb, you won't have any trouble - DO cooking is fairly goof-proof, especially if the ovens were properly seasoned. A few things occur to me that might be useful:<br><br>1. Have something clean to put the lids on when you're checking contents, serving, etc. That can be as simple as a couple of peeled sticks (or clean scrap lumber) laid several inches apart or as fancy as a Lodge gadget purpose-designed. Don't set them on a plastic table cloth! (not me, but I've seen it and worse - plastic grub box <groan>)<br><br>2. It is handy to have a purpose-made lid-lifter. There are simple ones and fancy ones - I prefer the simple ones, but others like the fancy ones. At least have a pair of channel-lock pliers and leather gloves if nothing else. Too heavy to maneuver easily with multi-tools.<br><br>3. It's also helpful to bring along something to move coals about with. Woodburner's gloves, welding gloves, salad or chicken tongs, a small shovel or trowel (may want work gloves if using something like a little U-dig-it spade). One CAN make expedient tongs from green sticks or use the hasty bare-hand method (bad idea in front of kids!), but... Build the coals, then transfer them to where you want them, according to your needs.<br><br>If you can get your hands on a DO, try something simple before you go - it will be a real confidence builder and give you some feel for cooking that way.<br><br>Have a blast and tell us all about it when you get back!<br><br>Regards,<br><br>Tom