Cooking a damper on a gas burner

I'm hitting the big issues here:

I've plenty of experience cooking dampers over a campfire with coals on top of the lid, but on my next trip I'll be staying at a couple of campsites that don't permit open fires. So I'll be cooking my damper in a camp oven on a gas burner.

Any tips on how to avoid a burnt bottom and gooey top?