HOW TO: COOK ON A CAMPFIRE
Cooking over an open fire isn't a trick, it's a skill. It's a way of cooking that takes you back to the basics: fire, heat, attention, and the right tools. No buttons, no shortcuts. Just you, the fire, and what's in the pan.
In this guide, you'll learn step-by-step how to cook over an open fire. From building a good fire to setting up cooking zones, from heat management to cooking with cast iron. No romantic nonsense, just practical knowledge that will actually improve your cooking.
This how-to is written for anyone who cooks outdoors, or wants to cook with cast iron, a campfire, or a fire pit, like the Vikings do at Valhal Outdoor.
Cooking in the flames looks impressive and works perfectly for photos and videos. A pan in the fire, high flames surrounding it, sparks flying. There's nothing wrong with that for a good shot.
But if you want a dish to be truly delicious, step out of the flames afterward. Flavor isn't born from chaos, but from control. So, once you've put your camera away, follow the steps below.
WHAT IS OPEN FIRE COOKING REALLY?
Cooking over an open fire isn't about smoke or flames. It's about heat. Anyone who confuses smoke with flavor is usually cooking over wet wood or a poor fire. A good fire burns cleanly, steadily, and predictably. You're not cooking in the flames, but over the heat of glowing coals. That's where control comes in.
STEP 1: BUILDING THE RIGHT FIRE
Good cooking starts before anything even touches the pan.
Use dry hardwoods like oak, beech, ash, or birch. Avoid conifers; they spark, smoke, and create an uneven heat. Provide wood in a variety of sizes: thin kindling, medium-sized logs, and a few thick pieces.
The goal is a stable bed of coals. That takes time. Allow at least thirty to forty-five minutes before you start cooking seriously. High flames are great for building a fire, but useless for cooking.
HEAT IS MORE IMPORTANT THAN SMOKE
One of the biggest misconceptions about outdoor cooking on an open fire is that smoke imparts flavor. Excessive smoke almost always means your fire isn't right.
Clean combustion produces neutral heat. This cooks meat better, creates a better crust, and provides more control. If your eyes sting or your pan is blackened by soot, you need to go back to basics: drier wood, more oxygen, and less haste.
STEP 2: CREATING COOKING ZONES
An open fire doesn't have settings, but zones. You create them yourself. A good fire pit always has multiple cooking zones:
- The hot zone is directly above or next to the glowing coals. Use this for searing, cooking, and quick work.
- The medium zone is at the edge of the coal bed. Here you can sear more gently, cook vegetables, or start stews.
- The rest zone is out of direct heat. Perfect for keeping dishes warm, allowing them to continue cooking, or reducing sauces without stress.
You don't move the fire, you move the pan. That's the key to control.
STEP 3: COOKING WITH CAST IRON ON AN OPEN FIRE
Cast iron is made for open fires. It retains heat, distributes it evenly, and forgives mistakes that would punish steel or aluminum.
Use a skillet for baking and roasting, a Dutch oven for stews, soups, and bread, and a griddle or plancha for direct, hot cooking.
Always let cast iron come to temperature slowly. Don't place a cold pan fully in the hot zone. Give it time. And good to know, cast iron pans get better with use. So, get baking ;)
STEP 4: READING TEMPERATURE WITHOUT A THERMOMETER
On an open fire, you learn to look and feel.
Hold your hand over the coals. Two seconds is hot, four to five seconds is medium, seven seconds or more is low heat. Look at the oil in the pan. If it starts smoking immediately, it's too hot. If it starts shimmering and moves slowly, you're good.
You don't cook by numbers, but by experience.
STEP 5: WHAT DO YOU COOK ON AN OPEN FIRE?
The simpler the dish, the better it works. Think large cuts of meat, seasonal vegetables, stews, soups, and flatbreads. Use few ingredients and focus on quality. Salt, fat, and heat do the work. An open fire forces you to make choices, and that makes you a better cook.
TIMING AND PATIENCE
Cooking on an open fire is slower than cooking indoors. That's not a disadvantage; it's the whole point.
Add wood before you need heat. Don't wait for the fire to die down. Work with coals, not flames. Accept that some dishes take time.
If you're in a hurry, it's better to stay indoors.
COOKING SAFELY ON AN OPEN FIRE
Always ensure a stable surface and sufficient space around the fire. Wear heat-resistant gloves and keep water or sand nearby. Fully extinguish the fire after use and let cast iron cool down. Safety is not an afterthought, but an integral part of good outdoor cooking.
COMMON MISTAKES WHEN COOKING ON AN OPEN FIRE
- Starting cooking too quickly
- Too much smoke and wood that's too wet
- Not using the cooking zones
- Not moving the pan
- Not paying attention to timing
Everyone makes these mistakes. The difference is how quickly you learn from them.
CONCLUSION
Cooking on an open fire is getting back to basics. Control isn't achieved through knobs, but through attention. Don't rush, just have rhythm.
Start simple, cook often, and learn to read the fire. You don't have to control the fire. You have to work with it.
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