Campfire Cooking
Campfire Cooking
No matter how spectacular the scenery, meals around the
campfire are often the highlight of the camper's day.
Modern camp stoves and specialized cookware make the cook's
job easier, but nothing beats the taste and appeal of a meal cooked over the
campfire. Success at campfire cooking will encourage you to go camping more
often.
Things to Consider:
Wood - Campfire cooking requires a clean-burning, hot
fire. This is only achieved with dry, seasoned wood. Stripping trees of green
wood is fruitless - your fire will be smoky, will burn poorly and create
unnecessary pollution. If dry wood is not available, it will need to be packed
in. Many public campgrounds supply firewood - call ahead to see what's
available.
Fire location - Pay close attention to the ground
before preparing any fire. In circumstances where building your fire on a rock
is not possible, one should ensure that the base of the fire is on bare mineral
soil. A fire that is burning all evening has lots of time to burn through the
organic layer of the soil and will not be put out with a simple bucket of
water. Use previously established fire pits if available, to avoid scarring the
area with more fire pits.
Wind - Any medium to strong wind is hazardous. The
danger of sparks getting away can ignite a forest fire. Also, the coals will
reduce more quickly and provide much less cooking time. If substantial wind
shelter is unavailable, any outdoor fire is out of the question.
How to Build a Campfire for Cooking
The object is to have all the wood turn into coals at the
same time. This gives an even fire with no flames reaching up to burn your food
or blacken your cookware. It also yields the longest cooking time from the coals.
Prepare the site
Select a fire site at least 8' from bushes or any
combustibles. Be sure no tree branches overhang the site.
Make a U-shaped perimeter using large rocks or green logs.
If using logs, they'll need to be wet down from time to time. If breezy, have
back of fire pit face the wind.
Put a large flat rock at the rear of the fire pit to act as
a chimney. The "chimney rock" will help direct the smoke up and away.
Lay the kindling
Fill the fire area with crumpled paper or tinder.
Lay kindling over paper in layers, alternating direction
with each layer. Use thin splits of wood or small dead branches. Do not put
kindling down "teepee style". The whole fire area should be covered
with the kindling stack.
Set a bucket of water near the fire area. Light the paper to
start your fire.
Build the fire, grade the coals
When kindling is ablaze, add firewood. The wood should be
all the same size, as much as possible. Use hardwood or hardwood branches if
available. Distribute wood evenly over fire bed.
As soon as the last flames die down leaving mostly white
coals, use a stick to push the coals into a higher level at the back end and
lower level at the front. This will give you the equivalent of 'Hi', 'Med' and
'Lo' cook settings. Or, level the coals to your preference.
To cook
Set the grill on rocks or wetted green logs. Put food
directly on grill or in cookware and prepare your meal. If cooking directly on
the grill, a small spray bottle or squirt gun is handy for shooting down any
rogue flames, usually caused by food drippings.
As the fire diminishes, bank the coals to get the most heat
from them.
After cooking, add wood for your evening campfire. Before
retiring, extinguish thoroughly and soak with water. Turn rocks in on fire bed.
It will be easy to reassemble the next day if required.
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