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We only use what we need and add one or two logs as we go. Never leave the fire unattended! As the logs burn, they will break up and become black with white or gray ash on the surface. This is good. This is what you want! The logs have turned into coals.

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More on that next! The marshmallows above were cooked over an open flame. They promptly caught fire, turned black and the inside remained cold. This also happens with hot dogs and other foods you cook on long sticks over a fire. You want the glowing embers, not the flames. The goal then is to get the firewood to burn down into white hot coals. The coals provide a heat as hot or even hotter than the fire, but one that is much more even and consistent. To isolate the coals, move the larger pieces of wood aside and use a long handled spoon or shovel to rake the coals where you want them.

You can keep adding more kindling to the main fire as it dies down. The logs will keep turning into fabulous, super-hot coals. You can break up the logs with a shovel to create smaller coals if you need to.

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Secret We like to create the fire on one side and leave room for the coals on the other. To utilize the heat from the coals efficiently, you can cook directly on the coals or use a campfire grill. The grill goes over the hot coals and works the same as a backyard BBQ grill. More on backyard BBQs later in this series! Secret Campfire grills are inexpensive and lightweight. They are worth the investment.

The flat surface is great for pots, pans and percolators or as a direct cooking surface for food. We mostly use this method for cooking things like vegetables, particularly root vegetables, or when we use a Dutch oven, or for foil dinner packets. More on Dutch ovens to come too! The coals are very, very hot, so you will need to protect the food a bit more by giving it a double wrap in heavy-duty aluminum foil.

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Favorite Campfire Foods that Do Not Require Pots or Pans?

Cut the vegetables in smaller pieces because they will cook more quickly and the meat in larger pieces so they take a bit longer and will be done at the same time as the vegetables. You can leave potatoes whole or cut them in half. Whole potatoes and other vegetables take a bit longer to cook than those that have been cut in half, sliced, or diced. For whole potatoes, rub them with a little bit of oil and prick a few times with a knife or fork. Then wrap them up! When you wrap the food in foil, place it in the center and seal it tightly by bringing the edges together in the center and rolling or folding tightly.

Place the food directly on the coals and use a long-handled metal spoon or shovel to bring some of the coals up and around the foil packets. It works great and it a little less messy than the traditional method. Secret Some foods can be cooked directly on the coals and ash with no tin-foil needed. Peppers and chiles are great cooked like this. The peels blister and pop and the get great flavor from the fire and smoke.

Secret Soaking cobs in cool water for minutes will also keep the husk from burning. We also cook corn on top of the grill. Either way works great. It takes on a great flavor being cooked over the coals with the nearby flame. Secret An important step is to turn your food every minutes so it cooks evenly.

The bacon-wrapped trout pictured above needs to be turned frequently to avoid flareups from the dripping fat. Secret Also, remember that the food will be very hot and retain heat for awhile after it comes off the fire. Corn will finish steaming in its husk. Potatoes will cook a bit more in their foil packets. Things cooked on top of the grill will need to be covered with foil after cooking to help them stay warm — the cooking temperature is a little cooler than directly on the coals.

Try to plan out how long everything on your menu will take to cook so everything can be done at the same time. It relies on fresh food made flavorful by the fire. So many variations, so little time!

Camping Cooking without pan(cookware)! /with aluminium foil- English breakfast

Ingredients: Two about 1 lb. Instructions: Rinse and pat the fish dry. Sprinkle the inside of each fish with salt, pepper and garlic powder. Lay a few sprigs of rosemary and sage and thinly sliced onion inside. Close the fish. Starting at the tail begin wrapping the bacon all the way around. Tuck the end of the bacon strip under itself before continuing with a new slice. Wrap an extra piece around the head to help keep it secure. If not cooking immediately, wrap the fish tightly in freezer paper, parchment or plastic wrap and keep chilled for up to hours.

To cook: Prepare a camp grill over hot coals. Place the fish on the grill directly over the coals. Let cook for minutes, then carefully flip over and cook on the other side for and additional minutes or until the bacon is crispy on all sides. The actual cooking time may vary a little depending on the size of the fish and the temperature of the coals.

Check to see if the fish is done by poking with the tip of a knife. It should pierce it easily. If not, flip again and cook for another minutes. Remove from the heat and serve immediately. Makes good-sized servings. If you have purchased the fish, ask your fishmonger to do it for you.

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Instructions: Scrub the potatoes really well. Dry and the rub with a little oil. Wrap each potato in a double layer of foil, twisting the ends to use as handles. Separate the hot coals from the main part of the fire. Place the potatoes directly on the hot coals.

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You can use a shovel or long spoon to scoop the coals and ash around the potatoes. Let cook for about 45 minutes. To test if they are ready, gently squeeze the potato. Rotate the potatoes every 20 minutes for even cooking. To serve: Carefully pull the foil back. Cut the potato in half lengthwise and use a knife or fork to slightly mash it.