I know I'm jumping in late, but I'll add a few more highlights or tips to Tom's list:<br><br>1. Most prefer cast iron over aluminum DOs. Alumininum heats faster and is lighter, but cast iron is a bit easier to control the heat as it's a bit more even. (Hence the interest in black anodized aluminim DOs in a thread a few weeks ago, as they may be a cross between the light aluminum DOs and the more even cooking cast iron DOs)<br><br>2. Line the DO with aluminum foil for dishes that use sugar. It's not neccessary, but it makes cleanup easier.<br><br>3. Use a ball of aluminum foil to scour dirty ovens with hot water (put water in the oven and sit it back on the coals). NEVER use soap in a cast iron DO.<br><br>4. Season with a bit of oil and a paper towel while the oven is hot. The oil will be drawn into the pores in the iron as it cools. Don't forget the inside of the lid.<br><br>5. Don't start ith a breakfast recipe as your first attempt into DO cooking. They are worth the effort, but you need to remember that you first need to get the coals started first, so most breakfast recipes can take 1 1/2 hours or more to prepare, starting from when your alarm clock goes off. Start with a diner or a dessert, it's easier on your schedule if dinners a bit late!<br><br>BTW, where in northern Wisconsin will you be?<br><br>The links the others provided will give you more info and recipes than you need. One favorite that may work well with your kids is Monkey Bread on page 31 in the DO Cookbook. Have the kids each roll the biscuit quarters and coat. It's a recipe where they all can have a hand in making. The Dump Cobbler recipe on the same page is another real easy recipe that the kids will love. One of our favorites is to use devils food cake mix and cherry pie filling!<br><br>