| Cooking Fires |
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One of the main reasons for building a fire is to provide
a basis for cooking food and heating water.
There are many techniques available and some are more suitable
then others. It all depends on the materials to hand, the
food and method of cooking and the time available to build
and cook the food.
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Darren Dowling
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Firelighting: An overview of methods and materials.
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| Trench Fire |
Darren Dowling
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Trench Fire
Perhaps one of the simplest possible fires, the name suggests
it all. Dig yourself a trench around 1m by 30cm (3 x 1 ft)
and around 30 cm deep (1 ft). Place a layer of rocks on the
bottom of the trench. Now build your fire on top of the rocks.
By placing the rocks on the bottom, they will absorb and
hold a lot of the heat. Even once the fire has died down the
rocks can be used as a 'grill'.
For general cooking you can use the pot rod holders in the
camp gadget section, or a simple wire mesh across the trench
with all your items on top, or even a spit placed across the
trench.
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| Yukon Stove |
Darren Dowling
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Yukon Stove
This takes a very large effort to build, but once built it
can burn almost anything.
Dig a circular hole around 24cm (9 inches) deep with a channel
on one side leading down to it. Place rocks all round the
outer edge of the hole and build them up into a funnel shape,
gradually sloping inwards. Remember to 'bridge' over the channel
you made. Towards the top of the funnel make the rocks 'open
out' again.
Now seal all the rocks with earth. You now effectively having
a sealed, insulated chimney creating a good draught to maintain
the fire.
To start it working, light your fire in the channel so that
you can see what you are doing. When the fire has caught and
is going well push it down the channel beneath the chimney.
To contain to fuel the fire, drop the wood in through the
top of the chimney.
You can control the rate at which the fire burns by opening
or closing the top. This fire will leave little ash and will
burn for a long time before it needs clearing out.
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| Hangi Method |
Darren Dowling
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Hangi Method
I have not tried this one myself. Apparently it is a way
of cooking without utensils by heating stones.
Dig an oval shaped hole with rounded sides around half a
metre deep (20 inches) and place kindling at the bottom. You
then lay logs across the hole, then another layer of logs
that lay at right angles to the previous layer. You intersperse
the logs with stones around fist- size. Continue to build
up layers this way until you have around 5 or 6 layers, topping
off with stones on the very top.
When you set the kindling alight, the logs will burn heating
the stones above them, until eventually they all fall down
into the pit. Then you remove the embers and ash.
Hangi Method
Next you place your food on top of the hot rocks (meat in
the centre, vegetables towards the edge). There must be gap
between the food and the earth.
Now lay saplings across the pit and place leaves etc on top
of them, covering the lot with earth. This will keep the heat
in and act like a pressue cooker.
After one and a half hours remove the cover and you will
find your meal cooked to a treat.
Sounds like a good thing to try at the next scout camp!
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| Metal Box Oven |
Darren Dowling
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| A very common contraption, I'm sure most of
you have heard/seen/ tried this one before. A large food tin
or metal box makes an excellent oven (preferably with some sort
of hinged lid). The door can open sideways, or even downwards
to rest upon a pile of rocks to make a shelf to bring your food
out onto.
Even without a metal box you could try to make a clay dome.
Basically all you have to do is stand the box on some rocks
(so that you can light a fire beneath it to heat the oven).
The trick is to build up insulation around the oven by covering
all round with earth and rocks. Be sure to leave a small gap
at the back of the oven to let the heat and smoke from the
fire move around. Similarly you will need to push a small
hole for a chimney at the top of the back part. Once finished
you have an oven that can be used much like the one in your
home.
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| Boiling |
Darren Dowling
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| I think its clear that you will need a container
to cook in boiling water. Pots and cans are ideal and you can
use the gadgets to help make dealing with them easier.
However if you want to cook without these (backwards man
style) then the only two containers that I know to be of use
are the birch bark ones (again in the gadgets section) and
a length of bamboo.
To cook in bamboo, find yourself a stem and angle it across
the fire by supporting one end with a forked stick. Water
can be poured down the end and will eventually boil.
If you have no containers at all you can use the Hangi method
and simply place the water in the pit. Make sure the pit is
well 'sealed' unless you just want the water to drain away!
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| Grilling |
Darren Dowling
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| Grilling is a nice simple way of cooking. It
requires a support of some kind, normally a wire mesh rested
on logs/stones across the fire.
However, any rocks that have been heated by the fire can
be used as grilling surfaces, or you could skewer your food
and rest it across the fire.
For the backwoods-man style, make yourself a mesh from very
green sticks weaved in-and-out around themselves (aim for
a 'tennis racket' type shape by using a strong forked green
stick as the frame). You can place your food on the mesh,
or you could even include the food within the mesh. A good
example is to place a piece of fish within the mesh and weave
around it.
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| Roasting |
Darren Dowling
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Roasting
The easiest method to roast meat is to skewer it on a spit,
and place it across the fire by supporting either end with forked
sticks driven into the ground. The fat itself will help cook
the meat so be sure to turn the meat occasionally to get the
fat running over the surface.
You must be careful to roast the meat slowly. A quick fierce
fire will simply roast the outside, sealing the meat meaning
the inside will be very undercooked (and hence dangerous to
eat). Or at the very least, cut off the outer flesh to eat
and let the inner flesh carry on cooking.
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| Baking |
Darren Dowling
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| Baking will need an oven of some description.
There are many different types but they are all largely similar
in design. Baking is suitable for tough meat and for root vegetables.
You can use an oven to cook most of your meal at once.
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| Frying |
Darren Dowling
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| Again we mostly use some container (metal) to
fry within. It is possible however (although I can't say I have
tried it!) to fry certain foods by placing them on a large leaf
which contains some oil. Apparently banana leaves are ideal
to fry eggs on, although not exactly common in this country.
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| Steaming |
Darren Dowling
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Steaming
Steaming is an excellent way of cooking fish and green vegetables.
You need to suspend the food in the steam from boiling water.
The simplest way to do this is to make holes in a can and
then suspend it within a larger can (or resting it on some
stones placed in the bottom of the larger can). Cover the
outer can so that no steam is lost, but do not completely
seal it or the pressue will build up and it will explode!
For the backwoods-man style steamer, find yourself a suitable
bamboo length that has several 'sections'. Make a small hole
between the sections of the bamboo (this is the most tricky
part to do!) making sure the hole is big enough to let water
flow through to the bottom. As before rest the bamboo across
the fire by propping with a forked stick. Pour the water down
so that it fills the lower section, and place your food in
the top section. Make a (loose) lid for the top and the steam
produced will cook your food.
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| Hobo Stove |
Darren Dowling
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Hobo Stove
To make this you will need an oil drum of some description
(5 gallons would be sensible for a small fire). Simply make
holes at the bottom of the drum and the sides, and cut your
self a 'door' towards the base end. Leave the top of the drum
sealed for cooking (you may want to make a few holes on one
side at the top to let the smoke out).
Start the fire inside the drum and stoke it through the door.
If the drum is placed on a ring of stones or similar the draught
underneath the drum will keep the fire burning well. Cooking
can take place upon the top of the stove (and it will keep
you warm too, just what the 'Hobos' use it for).
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