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    Over the Coals: Campfire Cookery
    Over the Coals: Campfire Cookery
    Over the Coals: Campfire Cookery
    Ebook84 pages48 minutes

    Over the Coals: Campfire Cookery

    By Michael Carignan and Kenny Fuller

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    About this ebook

    Fresh outdoor air and long woodland trails, a sleeping bag in the tent and smoke spiraling skyward… soon add up to a hearty appetite. It's time to eat!
    Cooking over an open fire can be a delightful experience or a complete disaster. But remember, there is more to outdoor cooking than hot dogs, hamburgers and S'mores. With a little planning, and a few helpful hints, a meal deserving of your appetite can be prepared.
    Included in this book are recipes of varying difficulty. Not all recipes require cooking, but even those are meant to go with meals that do need cooking. All can be prepared with the proper utensils and ingredients. The one and only way to learn to cook on an open fire is to do it. You will have successes. You will have failures. Learn from them and the next time will be better.
    Luxuries such as the kitchen range or even a wood cook-stove are relatively recent inventions. Call upon your heritage and enjoy the great outdoors as if it were your very own spacious, comfortable kitchen or dining room.
    LanguageEnglish
    PublisherBookBaby
    Release dateNov 1, 2014
    ISBN9781892589217
    Over the Coals: Campfire Cookery

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      Book preview

      Over the Coals - Michael Carignan

      book..

      HOW TO’S AND WHAT FOR’S

      Finding Wood

      Many campers have pre-cut firewood with them when they hit camp, and sometimes, if you’re camping with a large group, firewood is provided by the camp sponsor. There are times, however, when neither of these applies and you will need to forage for firewood in the forest.

      You may need some tools to accomplish this. A sharp axe and/or hatchet, and a bow saw all work effectively on larger wood. A sharp knife works well for cutting kindling. Two strong hands and a knee work the best.

      There are several things to be watchful for while foraging. As you head into the forest look for standing dead trees, preferably saplings. Dry wood of small diameter works excellent for cooking fires. Actually the best wood for a cooking fire is dry wood that is small enough that you can take it in hand and break it over your knee.

      Dead hangers are another good source of cooking wood; a hanger is a sapling that started to fall over only to get hung up in a fork of a live tree. Hangers are usually dryer than saplings found on the ground.

      Dead stumps and stubs work well for larger firewood. A stub is a standing dead tree whose top has broken off.

      Dead trees that have fallen to earth may be used but keep in mind they may have soaked up ground moisture making them less desirable.

      Green wood (wood from live trees) will only burn if you have a very hot, wellestablished fire to begin with. And, even then, green wood will burn poorly. With the constant cycle of life and death in a forest there should always be dead wood available. Save your time and energy while at the same time preserving the live forest. Don’t cut green wood!

      Building Your Fire

      The way you lay out your fire will be the same regardless of the type of fire pit you are using.

      Tinder comes first. Tinder can be loosely wadded paper, very dry leaves or grasses, pine needles, pine cones, very small and very dry twigs, fallen tree bark (birch is best), or bits of wood taken from dead but still standing trees or from stumps. You don’t need a lot, just enough to create a nice, hot, flame that will start the kindling burning.

      Kindling is a bit larger than tinder. It can be small, dry branches or wood shavings whittled with a small knife. Stack your kindling, teepee style, over the tinder. This method exposes the kindling to the greatest amount of flame created by the tinder and increases the chances of the kindling catching fire.

      Firewood comes last. To make sure your fire takes, use smaller pieces of firewood at the start. Use wood that has been split so there are sharp edges exposed to the flames. Sharp edges catch fire easier than the rounded edges of log chunks.

      There has long been a debate among woodsmen as to the best wood for a cooking fire; truthfully few woods are undesirable as long as they are dry. Since a good cook won’t begin to cook with any wood, hard or soft, until all the tars, pitch, and smoke have burned away and a good bed of coals has been established, all woods seem to work well. Hardwoods do make longer-lasting coals, which if you are cooking something for a long time is more desirable. If only softwood is available, you’ll simply need more of it because it burns faster. A simple way to tell softwood from hardwood is by hefting it. A piece of dry hardwood feels heavier than the same size piece of dry softwood.

      Resinous woods, such as pine, may pose a constant danger of sparks. Adding paper, leaves, pine needles, and tiny twigs to a well-established fire may also cause the fire to spark.

      A good grill with crisscross wiring will help dissipate sparks.

      There are many different types of fires and fire pits. It is important,

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