Cooking On The Move; Do You Consider Yourself A Campfire Chef?

Feature | Cooking On The Move; Do You Consider Yourself A Campfire Chef

September 22, 2023 / Comments (3)


I’m a big fan of meals prepared over an open fire. The smell of food sizzling over scorching wood is more than enough to get my mouth watering. The actual taste of the food brings a certain feeling of nostalgia that is difficult to replace.

After all, the campfire was our ancestors' first kitchen; which may have something to do with it. In addition to that nostalgia, comes a smokey taste and texture which is hard to replicate anywhere, but outdoors as a campfire chef.

Campfire Chef | Do You Consider Yourself One?

It’s Never the Food, It’s Always the Cook!

These scout competitions were always at base camp where they literally had access to the kitchen sink. But when we are on the move, our options for making a tasty meal greatly diminish.

During an emergency scenario, we will most likely be on the move. As you are well aware of, food is imperative for our survival. Not only must it be nutritious, but it also needs to be tasty so that it can help to build and maintain morale.

It’s Never the Food, It’s Always the Cook! | Cooking On The Move; Do You Consider Yourself A Campfire Chef
I have been leading treks and camping trips for most of my life. My teachers showed me that by using a few subtle techniques and ingredients, a meal can easily go from just food to a feast! You need to keep in mind that since you will be moving out on foot, weight, spoilage, and food preparation areas are all major concerns.

Over the years, I have picked up a few key points which enable me to make nutritious and great-tasting recipes while I’m on the trail.

I would like to share a few of my ideas with you in hopes that you will turn up your cooking game while you are in the field. Not only will you be eating better but your friends will be impressed with the ease and effectiveness in which you deploy your culinary skills.

Let’s Get Right Into It!

Carry a Biofuel Stove

Carry a Biofuel Stove | Cooking On The Move; Do You Consider Yourself A Campfire Chef
There have been a few biofuel burning stoves introduced into the market over the last few years which I feel are quality stoves. Not only are they light and made from stainless steel, but they can basically burn anything you find on the ground as fuel. When it comes to cooking on the move, one of these little stoves is ideal for a few key reasons. Those reasons are:

  • A safe, self-contained open fire
  • Easy to light and get to cooking temperatures fast
  • Easier to maintain cooking temperatures
  • Easy to feed fuel into
  • Designed to have cooking pots and pans placed over them
  • Abide by the Leave No Trace policy

I also use my biofuel burning stove in conjunction with an open campfire pit when I have multiple NTC Members with me. I can prepare the majority of the meal in the open campfire while simultaneously using the biofuel stove for side dishes. There is no need to have your meal get cold while waiting for your other dishes to take their turn on the campfire.

A Grill

Being able to have a grill with you while out on the trail will give you greater versatility in your food preparation. Even when we are on the move, we may hunker down in a location we deem safe. For those longer stays, a grill over the open campfire is a great option.

A Grill | Cooking On The Move; Do You Consider Yourself A Campfire Chef

You can maximize your cooking surface area with a grill as well as expose your food to the open flame. An open flame, on both meats and veggies, is what contributes to that sought-after taste. Just be sure not to burn your meals.

Stainless Steel Mess Gear

I prefer to cook outdoors using my dutch oven and other cast iron mess gear. But when I am on the move, every ounce of weight makes a difference. Obviously carrying around the extra weight in my go bag is just not an option.

Luckily, there is a good amount of choices when it comes to a mess gear which is catered to backpackers. They are convenient and light which makes them attractive to those of us who enjoy spending time on the trail.

Stainless Steel Mess Gear | Cooking On The Move; Do You Consider Yourself A Campfire Chef
Another good reason to utilize stainless steel, as opposed to other material, is it is a healthier option than other choices such as aluminum.

Stainless steel does not leave an aftertaste which also contributes to the flavor of your meal. It will be difficult to make a desirable meal, efficiently, without the proper tools.

A Spork

When I first entered the boy scouts as a young child, I was given a Swiss army knife by my father. It had all sorts of gadgets including a spoon and fork. The tool addressed the need for the utensils in the field but they weren’t very practical. The spoon and fork were tiny and there wasn’t much of a lever offered by the handle.

One of the tools that are always in my backpack is a spork. It is made of titanium and full size. One end has a fork on it while the other end features a spoon. Not only does a spork make a meal more comfortable to consume but it also makes a great tool for preparing food.

Having a spork on hand alleviates the need for extra cooking utensils. This addresses weight concerns as well as devoting less time to clean up.


Adding various herbs and seasoning to on-the-go food is something that vastly increases the tastiness of your meal. Things such as salt, pepper, oregano, and even hot sauce can turn a bland meal into a gourmet one.

Seasonings | Cooking On The Move; Do You Consider Yourself A Campfire Chef

The great thing about dry seasonings is that they can last indefinitely in your pack. As long as they are dry and packed well, you can always have access to these meal-changing additions. The fact that these ingredients are so light makes them a no-brainer to always have in your go bag.

Lemon or Lime

Lemons or limes are not something that I store in my pack. Obviously, they will rot and rot rather quickly. However, when I head out on the trail, I usually throw a lemon or 2 on my pack. The lemon adds an unmatched taste to any meal, especially fish. If I do not use my lemon for my meal, I tend to squeeze it into my tea, during breaks, along the way.

Lemon or Lime | Cooking On The Move; Do You Consider Yourself A Campfire Chef
Not only does the lemon add incredible flavor but also gives me a healthy boost of vitamin c when I need it the most. When I couple the lemon with tea, my inflammation is kept in check as I consume a tasty and nutritious drink.

Soap for Coating Mess Gear

I picked this little trick up years ago. Basically, I take a small drop of dish detergent and lightly coat the exterior of my stainless steel pots and pans. As the carbon settles on the outside of the pots, turning them black, the soap can then be scrubbed off leaving the mess gear looking brand new.

This keeps your gear shiny and serviceable, but more importantly, it won't get the contents of your backpack dirty and smelling like a month-old campfire.

Knowing that you can just scrub off the excess carbon in a timely fashion helps keep you on the move rather than wasting time on side projects. For me, this enables me to devote more of my time to meal prep rather than cleaning up. The more time that I can devote to the meal, the more that it will be enjoyed by all involved.

Bags for Mess Gear

Along the same lines as coating your mess gear with soap, placing your cooking gear in individual bags will go a long way in keeping the contents of your pack clean. In a recreational scenario, you may not have time to properly address your cleanup needs. The darkness may have settled in before you finished cleaning. There is also weather to contend with or just another mission you need to get to in order to meet up with the rest of your group.

Being able to stuff your mess gear into bags or sacks, until you can clean everything properly, is a necessity. Keep in mind that I was referencing a recreational activity. If this were to be an actual emergency, this little tip would become much more valuable.

Onion and Garlic

Being of Portuguese descent, I tend to put onions and garlic in almost every meal. I also drink a ton of red wine but we'll save that for a future article. 😉 Onions and garlic do not only add an abundance of taste to your meal but they also have medicinal healing properties.

Carrying an onion and a few garlic cloves are not much of an issue when it comes to weight. They also store quite well for a few days, even in a musty pack.

Onion and Garlic | Cooking On The Move; Do You Consider Yourself A Campfire Chef
If you want to bring your cuisine to another level, try adding some sauteed garlic and onions to your campfire meal. Worse case, if a bear were to visit your campsite, just breathe on him. I’m sure he won’t return for days. 🙂

If All Else Fails, Make Great Coffee

I say this point jokingly but there is some validity to it. There were many times in the Marines where the only meal that I truly looked forward to was my morning coffee. Lack of sleep, exhaustion beyond belief, and stress will take a toll on anyone. When you add in a few weeks of living off of the dreadful tasting MREs (meals ready to eat), you can see why I took my coffee so seriously.

If All Else Fails, Make Great Coffee | Cooking On The Move; Do You Consider Yourself A Campfire Chef
Not only will coffee give you a boost when many other things won't, but it is also a great anti-inflammatory option. If you have trouble using the latrine, a strong cup of campfire coffee usually does the trick. Coffee is easy to carry, stores very well and doesn’t require additional preparation equipment.

Sure, you can bring a percolator with you, but if weight and space are a concern, you really do not need it. Just use your pot or pan to boil water, strain the coffee into your cup with a paper filter or shemagh, and you are good to go!
Here's some mouth-watering delight you can cook outdoors courtesy of NRApubs:

Just like any other skill set, cooking requires a bit of time and dedication to become proficient in. I am hoping that you use one or a few of my tips to make the process more fruitful. If I were to leave you with one phrase that always rings true in the field, when it comes to cooking − It Is Never The Food… And ALWAYS The Cook!
What were your best memories as a campfire chef? Share your experiences in the comments section below!
Up Next: Making Beef Jerky At Home
Editor’s Note: This post was originally published on September 3, 2017, and has been updated for quality and relevancy.
Cooking On The Move; Do You Consider Yourself A Campfire Chef?

3 Responses to :
Cooking On The Move; Do You Consider Yourself A Campfire Chef?

  1. Anonymous says:

    not even a skid spot on your gear, no flop stains either. Fake! wanna be! go home or go out on your own and man up.

  2. Mike M. says:

    I’m not sure why you chose to mention a Portuguese heritage concerning onions and garlic, because they are used by almost every culture and they are delicious with many foods. Fresh is best, but dehydrated can help include those flavors and lighten the load. Same with the lemons. You can grate the rinds and allow that to dry. You can squeeze the juice out of them and pour that into non-metallic container. Here is another thought: if you hike or camp an area often, take seeds with you and cultivate a small patch of herbs in secluded locations so they will be there when you want to harvest them. Mark these locations on your map or as waypoints on your GPS. Most herbs will reseed themselves where you have planted them.

  3. Lester says:

    Having earned my MS Degree (1978) in Experiential Education/ Outdoor Leadership I am still old school about some things. Two of these are: 1. using a “real” stainless steel fork and spoon (& maybe a knife too) with holes in the handles, like in the military mess kits (this comes from my 25+ years in the military). I prefer to just take a fork and spoon, & use my Leatherman for the knife). OR – get some smaller ones, with handle holes, from thrift stores. I keep them together with a large key chain ring. (Sporks are one of the most rediculous “new-age” gimmicks I’ve ever seen – especially the plastic ones). No good for hot or grill uses. They are NOT ERGONOMICALLY handy to hold, and then one has food and/or “germs” on the other eating surface while handling. (This is from my work history in public health.) 2. Real wooden hiking sticks! I make my own, give some to family & friends, & sell others to outdoor/surplus adventure stores. I not only like the asthetics and feel of these old standbys – but I’ve found them to be more reliable, long-lasting, versatile, and safe over time. (I have NO USE for aluminium trekking poles which are too short for some emergency uses, worthless if bent or stuck/broken – and make GREAT LIGHTNING RODS in the back/high country – especially during storms in the mountains. That’s my “2 cents” worth!

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