We used to cook over a fire with hot coals. The first fire was general purpose to warm ourselves, provide coals, and cook coffee. The necessity to spend time with certain foods, that is to ensure they don’t burn, or stick made the second fire a priority. Some foods need a lower heat range while cooking. Needless to say bending over a roaring camp fire is not practical, unless you are looking for a red face when done. We would cook on average for 20 to 40 people during the weekends, all over a open fire. Of course we used small pits lined on the outer rim with stones to ensure no embers could fly off and start a fire elsewhere.

Along the way we acquired many different pots and pans for open fire use. Mostly the cast iron type to more closely resemble the old world style in the 1800’s. Stews are very easy to fix under primitive conditions, but the biscuits and pineapple upside down cake take a little practice. Timing is important, along with how many coals to put on top of the dutch oven.

One nice item acquired was a grill/griddle combo made to cook breakfast on, or meat if preferred for supper. It had a griddle on one side for bacon or pancakes. Of course the frying pan was a obviously large 15 incher which could cook 2-3 dozen eggs easily. Needless to say our cook box was very heavy.

Just remember to put out the campfire when leaving, and we always recovered the pits to ensure no one knew we were there. The likelihood of a fire restarting, or spreading was reduced to almost none. We revisited the same spots for many years.