There aren't many things better than sitting around a campfire after a long day of playing outside. Adding a hot meal directly to the flames only makes the evening livelier and more enjoyable. Cooking over a fire is a simple art but it does require a few items and some practice.
Controlling heat is the biggest challenge for campfire cooking. Once you learn how to sear with flames or control heat output using coals, cooking over a fire becomes a fun addiction. It can produce unique flavors and impress your fellow campers. Cooking for a crowd is no problem either when you have the right cooking gear.
Campfire Cooking Tools
You can cook amazing meals with very little but it's nice to have some specialized equipment available. With cast iron pans and Dutch oven setups, you can cook some very involved meals. Or, forego almost everything and throw your steaks over the flames. Regardless, it doesn't take much to whip up a filling meal over the fire.
Cooking Grate
For the simplest of meals, a cooking grate will get the job done. It's essentially the same thing that sits over the gas or charcoal flames on a traditional barbecue. In fact, you can pull one off the barbecue and bring it camping. There are even camp-specific models that fold for easier storage.
Cast Iron Pot/Pan
Any cast iron pan or pot will get the job done. You can set them on the aforementioned grate, directly on the coals or you can find hangars to elevate pots just over the fire. I say, keep it simple with a seasoned cast iron frying pan for basic meals.
Dutch Oven Setup
A full Dutch oven is a cast iron pot with a lid and handle. You can cook over coals or hang them from the handle. Dutch ovens come in a variety of sizes. Look for models with short legs. The legs make it easier to scoop coals beneath the pot. You can also top the lid with coals to add more heat and to create an oven-like effect.
Tin Foil
It's surprising what you can accomplish with a basic roll of tinfoil. Go heavy-duty when possible but you can always buy the cheap stuff and double-wrap meals. Foil packets are capable of cooking meat, veggies and more. They trap moisture and can really deliver juicy cuts of meat that often dry out over a direct flame.
Other tools
Handling hot pans, scalding foil and other items calls for a set of tongs with long handles. A spatula comes in handy but you can do most things with tongs and an oven mitt. Otherwise, a fork, knife and spoon combined with a plate means you are in business.
Grill on the Fire
Grilling is so easy with meat and vegetables. Set your grate across the fire pit, using rocks to elevate roughly 1-2 feet above the flame. You can stock the fire to create a flame for searing. For the majority of cooking heat, however, build a good bed of coals and set your food over the coals rather than the flame. It helps to have a long stick for pushing coals into a cooking bed separate from the flame.
Meat and Veggies
It doesn't get any easier than this meal. Marinate some steaks, chicken or pork chops and add your favorite seasoning. I'm a fan of simple salt and pepper before dropping meat over the fire. Cook just as you would on a barbecue before removing.
For the vegetables, again, add your favorite seasoning. I like to cut yellow squash and zucchini into strips so they sit nicely on the grate. Bell peppers grill up nicely as well. Cut them into halves or quarters, remove the seeds and grill away.
If you want a simple side dish to add, put your kettle on the fire until it boils and make a batch of instant couscous. Side salads are always a welcome addition to camp meals as well.
Vegetarian Mushroom Steak Alternative
Not a meat eater? No problem. Substitute the steak for a veggie burger or better yet, a big portobello mushroom. Grilled mushroom steaks are delicious and filling. Marinade in balsamic and season like you would any other steak.
Cooking in Foil
Foil is surprisingly useful around the campfire. It's also inexpensive and requires very little room while packing. If you don't have the space to haul heavy cast iron, just bring a roll of foil to manage cooking. Think of foil as a mini oven of sorts. You will make packets that resemble a pan with a cover. Make sure to place the foil over hot coals but not over the direct flame. Steady, consistent heat is the key to even cooking with foil.
How to make a foil packet:
Baked Salmon Foil Packets
I've cooked a ton of salmon using foil packets. While guiding fishing trips in Alaska, I would carry a roll of foil and a few ingredients to make shore lunches with fresh fish. They were delicious and everything fit into my backpack. I do the same thing whilecamping in Baja, Mexico and cook fresh fish over driftwood in a sand pit fire.
For salmon, it will steam slightly, locking the moisture inside. Add salt, pepper (or lemon pepper), lemon slices and a little butter. I also used a few drops of male syrup on occasion to create a quick glaze. It makes for a sweet flavor with salmon, trout, walleye or any other fish you caught that day!
The same concept works for pork chops, chicken and beef. It's especially nice to keep white meat moist in the cooking process. I do prefer cooking beef and wild game over the open fire however.
Potato and Veggie Packets
Use the same process to cook potatoes or veggies. For potatoes specifically, slice them thin for faster cooking. I always add onion, garlic and a variety of seasonings. Salt, pepper and a little cayenne for spice is a good mix. You can use curry powder to amp up the flavor profile around camp too.
Use butter or olive oil to simmer the ingredients. Natural water will release and steam the packet interior. Poke a hole to release moisture if desired. Sometimes, the bottom layer will crisp up a bit. It will almost caramelize in some cases and that layer is especially flavorful if it doesn't burn.
Cast Iron and Dutch Oven Campfire Cooking
When you want to get serious about campfire cooking, break out the cast iron equipment. Expert Dutch oven chefs can make perfect nachos, cornbread, blueberry pie and pretty much anything you can make at home.
The secret to cast iron cooking is heat distribution. You can use any wood or coals but it’s nice to have a substrate with a consistent burn. Distributing the right amount of coals and knowing how long they last will create the right heat for your meals.
Easy Camp Chili
You can take your favorite chili recipe and easily adapt it for camp. Use a cast iron pot with a lid for faster cooking. Removing the lid to simmer also works and it adds a nice aroma to the campsite. Heat distribution is also really easy for this type of cooking. Build a bed of coals and set your cast iron directly over them. Keep a side fire and continue adding fresh coals as needed to maintain a nice simmer.
Use these ingredients for a quick and easy chili:
Cooking cornbread on the side is a perfect addition to camp chili. If you have an entire Dutch oven set, go big with a nice dessert. I had an upside-down pineapple cake once that still has me dreaming of Dutch oven desserts.
It’s Time to Build Your Fire!
Keep your first campfire cooking attempts simple. It doesn't matter if you're camped in a tent or your RV. Campfire meals are always fun for a single person or for groups. Make sure to gather plenty of firewood so you can focus on cooking without running out for more fuel. Otherwise, it's easy to get started and experiment with great meals around a warm fire.
