Tips For Cooking With Real Firewood

I love to cook over real fire! Whether on a gas grill, charcoal grill, smoker grill, fire pit or even in my fireplace, cooking with fire is fun and creates unique and delicious aromas and flavors that enhance many foods greatly. But by far my very favorite way to cook is over a real hardwood firewood fire. While good charcoal and smoker cooking can certainly give you some nice char-broiled wood flavors, there is nothing quite like a real wood fire. There is something very primitive and romantic about it, harking back to pre-modern times when food was all cooked over an open wood fire.

Most people do not take advantage of real wood to cook anymore because technology has made things easier for us. Between gas stoves and grills and easy to light charcoal, cooking with fire is quick, easy and pretty much hassle free nowadays. However, there is something to be said for a leisurely afternoon, building a real fire and then using that fire to perfectly cook your grilled meal. Sometimes I don't want "quick", "easy" or the bare minimum.

So for all those like-minded grillers out there, those who want to get a little more primitive and a lot more delicious, here are some tips for how to cook with real firewood on your grill, fire pit or even in your fireplace. It takes some time and it take some practice to get right, but I think you will love the results!

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Campfire Cooking

Cooking is one of my specialties. While in the US Army Reserves I learned about Cooking. Indoor, outdoor and cooking using a utensil over an open flame was fun and easy with cast iron cookware. I remember the outdoors and the smell of cooking, accompanied by the chorus of the squirrels, crickets and birds, during bivouacs.

The most ordinary form of cooking is campfire cooking. For families it is particularly well fitting, it is an activity which presents an opportunity for pleasant evenings and outings. It has its own taste and fancy. Skill and knowledge is required, but both are easily acquired. Cooking is a tradition in itself and some cooks have years of experience both on safaris and at home. It is one of my favorite things in life. It is great; however, most open flame cooking is done in campgrounds. Credit to improvements in camping cooking gear and a horde of easy-prep and in-store ingredients, it need not be limited to burgers, dogs and smokes. Another unique way of cooking is to cook some food items inside of other foods. Another unusual cooking, using a utensil over an open flame method, is cooking in paper. An unfussy and simple way of outdoor cooking is to set a large coffee can on the coals. The days of utilitarian campfire cooking of yesteryear are gone. Try out a few odd techniques the next time you're out camping.

For the tools and tips, place in your favorite search engines: campfire grill, campfire ring, propane in the ground campfire with a cast iron pot, campfire grill, campfire tripod, campfire in a can , California campfire fireplace, little red campfire , cooking steamer, induction cooking, cooking tripod, cooking strainer, cooking smoker, cooking station, cooking table, cooking pot, cooking twine, cooking thermometer, cooking rings, bistro cooking, plank cooking. Search for some prime cooking on the web or books on tips and tricks for Dutch oven cooking. Buy books which are specifically written for the camper who wants to make this method of cooking easier, safer, revealing how to make outdoor cooking grilling and RVing easy and fun in camping. I learned years ago from a relative that most pans will do well.

If you've never done any open flame cooking or camp cooking before, one of the things to be aware of is that you'll need to monitor food closely from start to finish because it can burn quickly. Placing a marshmallow or hot dog on the end of a good stick and holding the food at just the right distance from the heat. One of the disadvantages to this kind of cooking is that cookware gets much dirtier than it does when cooking with a stove. So most likely open flame cooking will require less clean-up. Although campfire cooking can take a little more time than simply firing up the stove, it is more rewarding. If on the other hand you're in the mood to take your time and enjoy the experience, cooking using a utensil over an open flame can be relaxing in a way that a stove can't begin to match.

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Cooking - Improv Cooking or Cooking Without A Net

A loose definition of the word improvisation is to invent, compose, or perform something extemporaneously. For example if you've ever seen a Woody Allen movie, laughed at a sketch on Saturday Night Live or heard Miles Davis play notes of music not bound by this earth, you've experienced improvisation in action. As it is in movies, sketch comedy or jazz the joy of improvisational cooking is in the results that spring forth from inspired creation.

How do you use a recipe? Do you follow each step and measure each ingredient with the precision of a chemist? Do you nervously meter out the baking time of your cookies by tapping your foot to the cadence of the timer? We perform this culinary art to please more than our stomachs, the reasons too numerous to mention. Whatever the reason we usually approach it with recipe in hand. Often times a recipe we don't understand. The essence of Improv Cooking, with it's somewhat Zen like approach, demands you're imagination and instinct to help you solve the riddle of the recipe.

The Steps Towards Improv Cooking

Improvisational cooking is not so much reading and following a recipe as it is using skills and techniques to take a recipe to another level or create a recipe out nothing more than a larder full of ingredients. You have to possess a certain amount of skill and understanding before plunging in to any kind of cooking. Improv Cooking is no different. It forces you to trust your instincts as well. Follow these seven simple steps and you'll soon be free to open the fridge and just start cooking.

#1 Taste As Many Different Styles of Cooking as Possible

This is probably the simplest of all the Improv techniques to learn and master. Just eat as many different cooking styles as you can. The axiom is straightforward. The more you're exposed to, the more imaginative you'll become. Fill your headphones with nothing but Britney and it certainly would be difficult to imagine Charlie Parker's saxophone. Consequently, eat nothing but the same restaurant or home cooked food all the time and your cooking vocabulary will reflect it.

#2 Understand the Basic Fundamental Techniques of Cooking

You can't pick up a trumpet and expect to sound like Miles Davis without knowing a few things first. I won't go into all the things that could and will go wrong. I'm sure you get the picture. Well, Improv Cooking follows the same rules. You can't expect to be able to whip out a perfect Coq Au Vin without knowing the techniques involved to do so. But, the rewards will be greater once you do. The following list is more than just the basic fundamentals though. I've listed all the techniques and methods that matter to the experienced cook.

The Oven Group

Roasting - Cooking with dry heat that surrounds the food with as much direct heat as possible.

Pan Roasting - The wary little secret of every professional kitchen. This is a combination of method of starting the food in a hot sauté pan then finishing in a hot oven.

Broiling - A cousin to grilling, this is direct heat cooking with the heat source above the food instead of under it.

Braising - Moist heat cooking usually achieved in a sealed container like a Dutch oven, tagine or stoneware crock.

Baking - A dry heat method of cooking usually referring to breads, pastries etc.

The Wet Group

Boiling - Cooking in a large quantity of liquid, usually water.

Steaming - Cooking in a sealed container with a small amount of liquid (usually water but not especially) with the food suspended over the liquid so that it only comes in contact with the steam vapors.

Poaching - Best known as a method to cook egg, fish and perhaps chicken. This is cooking in a hot still liquid where the liquid never reaches more than a bare simmer.

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