I don't know about the Volcano, but the "pork roast" pic I posted earlier is in an 8 inch dutch oven as Sandy describes, and it was cooked entirely on the stove top in the Trillium
That small dutch oven size exactly matches the burner cutout...after well- browning the roast with the lid off, I turned the heat down as low as possible, put the lid on slightly ajar, and let it "roast" for a half hour or so. Then I added all the root vegetables I could fit in there (Onion, carrots, rutabagas, turnips, parsnips) and covered tightly for another hour or so. The brussels sprouts went in for the last twenty minutes.
No room for potatoes, a necessary adjunct as far as I'm concerned, so I cheated the first night and we had (gasp) instant mashed! (For camping, I love those packets that you just add 2 cups of boiling water to- so easy, and not bad, either!)
My husband and I got two nights of dinner out of that potful.