92% of the reason my daughter agrees to go out into the bush with me is for campfire cooking. If there isn’t a campfire ban, it’s coming, so get after it with these great campfire cooking tips from Thrillist.
I like this one.
2. Get wild with wood
The best part of campfire cooking? Your food should take on the sweet aroma of hardwood rather than store-bought charcoal and lighter fluid. “Start with a pile of apple or cherry wood.” The idea is that you’re really smoking rather than grilling. “Forty five minutes over cherry wood will impart even corn on the cob with a smoky sweetness.” The chef’s shortcut for smoky flavor: hickory wood. “Throw it on before making a New York Strip and you’ll have a steak that doesn’t taste like Kingsford.”