ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › The Camp Cook › Preferred Heat Sources
New Posts  All Forums:Forum Nav:

Preferred Heat Sources

Poll Results: Preferred Camping Heat Source

 
  • 61% (11)
    Open Wood Fire
  • 0% (0)
    Charcoal grill
  • 38% (7)
    Camp stove
  • 0% (0)
    Other
18 Total Votes  
post #1 of 19
7/13/09 at 7:41am
Thread Starter 
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?
Reply
post #2 of 19
7/13/09 at 7:48am
Thread Starter 
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.
Reply
post #3 of 19
7/13/09 at 7:55am
wood fire is wonderful, camp stove is practical.....
Reply
post #4 of 19
7/13/09 at 8:58am
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.
Reply
post #5 of 19
7/13/09 at 11:26am
I like to have a camp fire, but for cooking I'd rather use a camp stove.
Reply
post #6 of 19
7/14/09 at 2:37pm
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.
Reply
post #7 of 19
9/16/09 at 1:22pm
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.
Reply
post #8 of 19
9/16/09 at 3:17pm
Wood fire if allowed, gas camp stove otherwise. Usually a combination of both, burgers over a wood fire are one of my favorites.
Reply
post #9 of 19
9/17/09 at 1:17pm
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.
Reply
post #10 of 19
9/17/09 at 3:37pm
Thread Starter 
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.
Reply
post #11 of 19
9/18/09 at 5:47am
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.
Reply
post #12 of 19
9/18/09 at 10:01am
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 :lol:
Reply
post #13 of 19
9/18/09 at 12:25pm
Thread Starter 
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.
Reply
post #14 of 19
9/18/09 at 2:35pm
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.
Reply
post #15 of 19
10/9/09 at 2:30pm
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
Reply
post #16 of 19
10/9/09 at 3:08pm
Thread Starter 
>(Kingsford for one) are made with soft brown coal and shredded soft pine<

Finally got around to checking a bag of Kingsford, Mary. It says made from 100% hardwood.

Could you send me the documentation on soft coal and shredded pine? Thanks.
Reply
post #17 of 19
10/9/09 at 7:22pm
Was it lump or briquettes? The lump is 100 % wood, the other are full of crap :lol: no matter what brand of lump you buy watch for foreign objects in the bag. Rocks, pop/beer cans, wire etc. :lol:
Reply
post #18 of 19
10/9/09 at 8:50pm
Thread Starter 
I specifically checked the briquettes, because that's what we were discussing.

Lump is always made of hardwood---there's really no other way to produce it. And, yes, you're right; there often is foreign material in the bag.

Did you know that historically charcoal making was one of the most dangerous occupations? The proceedure was to dig a huge pit, fill it with wood, ignite the wood, then backfill the hole. If---as happened far to often---the pit was opened too soon the result was a massive explosion.
Reply
post #19 of 19
10/10/09 at 10:53am
The show was in Discovery and they were at a Kingsford plant on the west coast(Washington?). They showed the making of briquettes and the regular Kingsford (not Kingsford Competition) were a mix of a lot of nasty stuff.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: The Camp Cook
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › The Camp Cook › Preferred Heat Sources