I recently bought a weber dutch oven for my kettle. Starting to read a little on dutch ovens, I learned that with a traditional dutch oven you put the oven on top of the coals, and put coals on the top of the lid. There's is a certain ratio between top and bottom coals to obtain 350F/180C.
This got me wondering, how do I properly use my weber dutch oven? Use direct or indirect heat? In case of indirect, circular or canyon? Use your vents open to sear the meat and then close the vents if you want to simmer? Is the lid closed sufficient to get the heat result you normally get from the top coals?
Different strategies needed if you make a stew or a bread/pie?
Any help/tips are welcome.