I agree with Kingfisher and DB: flame at the height of the rack. 
Tips:
--Stockpile a LOT of small wood. Keep the fire as consistent as possible.  I like the old "tepee" style of fire for baking.
--Rotate the pan regularly so the food is heated consistently.  Mark the pan somehow, so you know how much to rotate.   
-- Spend some time creating a nice level surface to sit your oven on.  Makes everything else easier -- less chance of tipping disasters, for example. 
-- I agree with KF again, the box cakes, brownies, etc are good, and eggs make them even better.  I've used powdered eggs with success.
-- Pay attention!  You really can't just wander off and think the food will take care of itself.  I find this to be a fun, but high maintenance exercise.  You gotta stick around and tend to things. 

I find reflector ovens fun to bring: light, easy to pack, and nice to set up if you're in place for a few days. 

Enjoy!

prouboy

One more thing, don't overlook the fish baking possibilities with an oven too as long as you brought it along.

I agree with db in that I like flames equal to the height of the oven for my baking. That way seems to create the most even heat within the oven.
Also I've found that it's cool to use box mixes that require only water but if you can manage it, the ones that call for an egg yield far better yummies. duh right?

I've only oven baked, just using foil as the oven, a few times. I prefer flame. If when I stick my hand in front and it hurts enough to remove rather soon, I deem it hot enough. You can do bread and even pizza in a pan with a lid too. A lot depends on expectations.

Small fire, low fire or coals.  But if you get right down to it ... a small oven thermometer should go a long way toward determining what your baking temperature is ... it always seems hotter than I think it is going to be by visual inspection.

What you bakin'?

Since my next trip is a bit more base-camp oriented, I'm thinking about packing mine to take along.

dd

Here are a few things I do, not sure if there is a right or a wrong.  I use cooking oil to grease my pans.  I just smear on a light or thin layer, works great.  I ussually make blueberry muffin's (add water only kind) EASY and are delicious.  I cook them in a titanium bowl, or fying pan.  I also like Pizza.  I have found cooking time to be a little longer then the package will call for, maybe by about 1/3?
If the package says takes 20 minutes @350 in an oven it may take a little longer on a reflector oven.  Here is a youtube of my pizza.
SunCatcher
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Seeking tips on cooking with a reflector oven. Thanks.