[KYHeirloomer]

While I'm sure it varies depending on conditions, I was wondering what your favorite heat source is while camping. Why do you like that one best?

[KYHeirloomer]

My choice is an open fire.

Sure, there are times and places where open fires are not feasible, or even illegal. But when I started camping and hiking, more years back than I care to remember, there was no other way to cook. And 15 years as an historic reenactor solidified my view---open fires are the only way you are allowed to cook at those events.

That aside, the flavors imparted by woodsmoke are unequaled by any other method. So, when possible, that's the way I go.

[shroomgirl]

wood fire is wonderful, camp stove is practical.....

[phatch]

Wood fires are frequrently banned in my neck of the NOT woods and there are a number of areas where there simply isn't fuel for wood fires.

So I enjoy the camp stove simply because I know I can use it every time, every where.

[OregonYeti]

I like to have a camp fire, but for cooking I'd rather use a camp stove.

[Nicko]

I agree wood fires are banned so often that a camp stove is the best route. For quick trips I like my jet boil but for longer adventures and larger groups I use my MSR Dragonfly.

[Mannlicher]

I don't use a fire for cooking. My choice if hiking, is a MSR Pocket Rocket stove, and if car camping, a gas Coleman two burner stove.

[MaryB]

Wood fire if allowed, gas camp stove otherwise. Usually a combination of both, burgers over a wood fire are one of my favorites.

[SeabeeCook]

My vote was for open fire. Like others, I grew up camping where we always cooked over a campfire. My father didn't buy a Colement camp stove until after I enlisted in the Navy. Even today, I will cook over a mesquite charcoal fire at home and at Dutch oven events.

[KYHeirloomer]

A point of irony. Nobody taking the poll has checked off charcoal grills as their preferred heat source. Yet, in both private and public campgrounds, I see numerous people using them---either on the fire rings and grills provided, or with small, portable units.

Just thought it interesting.

[HappyFood]

Wood fire for almost everything except that first morning coffee. Need it too fast to wait around for the fire to get hot enough to boil.

[MaryB]

The lack of people mentioning charcoal doesn't surprise me on this forum. Everyone here likes food done right and cooking over coal and other chemicals tastes like crap

[KYHeirloomer]

What chemicals, Mary?

Lump charcoal has none; it's made just like the old-time stuff---hardwood is combusted in an anaerobic environment.

Briquettes, when properly prepared, have burned off their binders and other chemicals, and do not add off tastes to the food. The problem with briquettes is that many people start cooking over them before the coals are ready. Or, even worse, start them with lighter fluid, which definately lends its flavor to the food.

[MaryB]

Many of the popular brands of briquettes(Kingsford for one) are made with soft brown coal and shredded soft pine. The Kingsford thats out right now smells nasty.

[CookSober4Life]

I find the camp stove is good for cooking but the wood fire is great to roast marsch mellows and warn your feet and hand