1light 24 charcoals. They will be ready to use in ONLY ten mins (don't be fooled into waiting too long, they don't have to be completely glowing. If you wait more than 10 to 13 mins, you won't get the full cooking time out of your charcoals)
2If your oven isn't already well-seasoned, start by using a bit of butter/margarine/cooking oil to grease it down on the bottom and about halfway up the sides.
3open & dump peaches into Dutch oven
4open cake mix & spread it evenly over peaches (yes, use it dry)
5cut up the butter/margarine and drop little pieces across the cake mix. Put the lid on the oven.
6make a ring of 7 charcoals and place 3 charcoals inside the ring. the ring should be just smaller than the bottom surface of your oven. Place the oven over this ring
7place the remaining 14 charcoals on the lid by making a ring of 10 or 11 around the outside & place 3/4 inside
8Don't touch it for 40 mins - it's tempting, esp. when you're excited about trying a new oven
9at 40 to 45 mins: You need a CLEAN surface to put the lid on, or a strong arm to hold the lid up during all checking.
10It's almost done when there's a crust forming on top & it's starting to brown - even if only in spots. At that almost done point, I take all the charcoals from the bottom & place them on the top. This speeds up the top browning & prevents burnage on the bottom. Keep checking every 3 or so mins until the top is nicely browned. It may be brown in patches - that's ok - don't wait for the whole thing to be evenly browned. Judge readiness by the most browned spots. You can spread the cake mix a little more evenly the next time =)
11When it's done, remove all the charcoals (top & bottom) and leave the oven open for about 5 mins. The fruit needs to set up.