Camping-Cooking Tips

Camping-Cooking Tips

Safe Wood Fires

Choose a good place for your fire so it cannot spread or burn
anything, an area where there are no overhanging tree branches. Clear the area for your fire, leaves, grass and small sticks, so fire cannot spread.
You will need a level place that will support your grill.

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Fill a bucket with  water or sand and place near the fire in case you need to put it out in a hurry.

Your wood fire needs tinder, kindling and piece or logs of wood. thermometer

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Tinder-should be really dry, thin twigs easily lit with a match, top with kindling-dry little sticks about as thick as your middle finger and the place dry wood pieces/logs on top
also snap, rather than crumble or bend.

If you decide to bring these with you organize in separate piles AWAY from fire position.

Make sure the tinder/kindling is started well before adding wood, the crisscross pattern makes the best, long burning fire.

NEVER leave your fire unattended.

Time To Put Out the Fire?

Sprinkle water, or sand,  all over wood and ashes.
Stir it about with a stick and sprinkle again until there are no live-burning coals anywhere.

Charcoal Fires

Start a charcoal fire half an hour before you are ready to cook. It is ready for use when it is glowing red under a powdery gray ash. Charcoal needs air to burn well, us a grate to raise it off the ground.

If You Use a Stove

Read, and follow,  the manufacturer directions for use and type of fuel.
Keep it clean.

Recipes and Styles of Cooking Outside

Foil Cookery
Use heavy-duty aluminum foil or folded over regular aluminum foil. Wrap item in a manner to seal completely so air and juices will not escape.
Place directly in the coals.

Corn on the Cob

6 ears sweet corn
¼ pound butter
Salt to taste
½ cup grated cheese
Remove husks and silk from corn.
Spread with butter, salt and cheese
Double wrap individual ears in foil
Grill 6-8 inches from coals.
Turn every 3 to 4 minutes. Cook about 15-20 minutes

Barbequed Eggplant

6 slices peeled eggplant ( 1” thick)
12 thin slices tomato
6 thin slices onion
6 large mushroom caps, sliced
6 tbsp butter
2 tsp salt
1 tsp pepper
1 tsp basil
1 tsp oregano

6 squares of foil. Top each eggplant with two slices of tomato, one slice onion, sliced  mushroom camp and 1 tbsp butter.

Sprinkle each portion with salt, pepper, basil and oregano.
Seal foil packets. Place and grill and cook about 15 minutes.

Hobo Pack

Seasoning to taste
1 tbsp margarine

Finely dice carrots, onions and potatoes.
Place hamburger in center of large piece of  aluminum foil and place diced vegetables around the sides of the meat.
It is important  the vegetables are around the outside of the meat to allow them to cook completely.
Season, place margarine in each pack.
Wrap well and place directly on coals for about 15-20 minutes, turning three or four times.

Pie irons can be made from cast iron or aluminum and are also known as pudgie pie,  hobo pie or sandwich makers.
Prior to use, cure pie iron in the same manner as cast iron.

Basic Method for making sandwich pies and dessert pies:

1. Preheat iron over hot coals
2. Butter outsides of two bread slices or pie crust
3. Place buttered sides down on pie iron ( PAM spray may also be used on the iron)
4. Add desired fillings (use pre-cooked meat)
5. Close pie iron, place over coals flipping occasionally.
Cooking time varies from  2-10 minutes.

Fruit Pies

Butter bread or crust on one side
Fill with jam, canned fruit/pie filling
Grill until golden brown
Sprinkle with sugar and serve

Pre-cooked hamburger or pepperoni
Mozzarella Cheese
Pizza Sauce
Eggs Delight

Spray both sides of iron with PAM
Layer 4 slices of cooked or can potato
Salt and Pepper
Beaten egg, grated cheese, onion, green pepper, cooked bacon or chopped ham
Place egg mixture over sliced potatoes
Cook 8 minutes potato side down
Turn over for 5 minutes more to cook egg

Tuna Melt

Butter bread
Chopped pickle
Dijon mustard
Havarti cheese
Tomato slice

Reflector Oven Cooking

For cooking miracles at the campfire—even the delicious smell of homemade biscuits can be part of camping.
You can cook just about anything in a shiny tin reflector oven
that you can cook in your oven at home.
Start the reflector fire a half hour or more before  you want to bake, so the coals will be ready when your dough is ready.
The fire should be  so hot that you can hold your hand in front of the count of three.

Use a pan that fits the shelf in the oven. At least once during baking turn the pan around  so the food is baked evenly on both sides. Baking in a reflector oven usually takes longer  than in a stove.
If you are using a regular recipe, allow food to cook about ten minutes  longer than the recipe says.
Cookies, muffins, cake and brownies are all sure bets in a reflector oven. Just use your favorite recipe.


Pizza Dough Ingredients

1 envelope active dry yeast

1 cup warm water

½ tsp sugar

3 ½ cups all-purpose flour

1 tsp salt

Put warm water in a cup; sprinkle yeast over water and stir in sugar. Let yeast  stand for about 10 minutes or until it begins to bubble.
Put flour and salt in a large bowl;  pour in yeast mixture and beat until a stiff dough is formed.
Turn dough onto a floured surface and knead until smooth.
Add extra flour as necessary to keep sticking to hands and board. Cover with towel; let rise.
Divide the dough into four parts.
Spread out like you would for a pizza. Add filling, cheese, pepperoni, onions, peppers, basically whatever you would like.
Place in oven,  reflector oven or frying pan and cook until dough is done.

All Purpose Baking Mix

2 cups all-purpose flour

1 teaspoon salt

2 teaspoon baking powder

¼ cup powered buttermilk

1 teaspoon baking soda

1/3 cup vegetable shortening

Mix dry ingredients, cut in shortening very well.
Store in double zip-type plastic food bags in freezer.


¼ cup water to 1 cup baking mix

Combine and stir quickly. Drop by spoonful into hot, well-greased pan; cover  with foil and bake over hot coals (check frequently) or place on cookie sheet in reflector oven.

Coffee Cake
1 cup baking mix
1 tablespoon cinnamon sugar
½ cup water
¼ cup chopped or slivered pecans, walnuts or almonds (optional)
¼ cup raisins or currents (optional)

Drop batter into a well buttered fry pan, sprinkle with additional tablespoon or  two of cinnamon sugar, jelly or marmalade.
Give it a swirl with a spoon. Cover with foil and bake.

Fry Bread
1/3 cup water to 1 cup baking mix

Melt 2 Tablespoon butter/margarine in frying pan. Add dough and flatten it with  a spoon to a fairly level layer.
Use the spoon to move some of the melted butter  on top of the dough. Turn the fry bread over as soon as bottom has a sufficient
“crust” and brown the top. Or place dough in pan in reflector oven.

Corn Bread
¾ cup baking mix
¼ cup cornmeal
½ cup water

Combine baking mix and cornmeal. Stir in water. Cook as in fry bread or place in pan in reflector oven.

½ cup water to 1 cup baking mix
Add ¼ cup blueberries or cranraisins
Add ¼ cup chopped walnuts or pecans
If You Bring A Dutch Oven
One Pot Dinners

The idea is to create a stew or casserole in one pot. A mixture of starches, proteins,  vegetables, and spices or a delectable sauce can become a gourmet feast.
One pot dinners can be easy to prepare with a little thought before hand.

Beef Stew

1 lb stew beef
1 can golden mushroom soup
3 cups water
1 chopped onion
1 bay leaf
4 carrots in one inch slices
3 medium red potatoes cut into 1 inch cubes
2 tbsp oil
1 tsp salt
½ tsp pepper
Preheat the oil. Brown the stew beef and onions adding the salt and pepper. Add the  golden mushroom soup and three cups water. Put in the bay leaf. Let simmer for a half  hour to an hour and then add vegetables. Cook until vegetables are tender.

Oatmeal Surprise

2 cups quick oats (not instant)

½ cup chopped dried fruit

1/3 cup chopped pecans

½ teaspoon cinnamon

½ cup instant nonfat dry milk powder

Barely cover amount of oatmeal mix desired with boiling water. Stir. Let stand 2 minutes


Make SURE fire is completely OUT before leaving campsitethermometer
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