10 tips for campfire cooking
- Pack your cooler in layers. Start with the last day at the bottom of the cooler and place the first day on top. Packing in layers limits how often the cooler
- Prepare food ahead of time to save time and to avoid bringing extra cooking utensils.
- Add logs to your fire slowly. If you add all of your wood at once, you likely will run out before you finish cooking.
- Cook over glowing embers, not flames. Heat from open flames is inconsistent, and there’s an increased chance the food will burn before it’s fully cooked.
- When wrapping food in foil, create handles on the sides to grab the food easily and to prevent tearing the foil packet and getting ash on the food.
- Double wrap food in heavy-duty aluminum foil when cooking directly on hot coals.
- Turn your food every 15 to 20 minutes so it cooks evenly.
- When making s’mores, place your marshmallow and chocolate inside two graham crackers, wrap in foil and place
on grill or coals for a less messy, but
- Soak corn on the cob with attached husks in water for 30 to 60 minutes before cooking directly on coals to prevent burning the husks.
- Always have a bucket of water nearby so you can extinguish the fire when you’re finished or to control the flames if it gets out of control.