1. Campfire Cooking OP 110

2. Benefits Food seems to taste better when it is made on a campfire Learn practical skills More confidence it ones ability to live outdoors Develop leadership (being in charge) Develop a sense of responsibility (each person has a task to complete)

3. Planning & Organization All group members need the experience in practicing basic cooking skills and planning the food items on the menu for the cookout. As group member become more skilled the type of foods on the menu can become more challenging.

4. Planning & Organization Your cookout will be more successful if you plan and organize ahead of time. Things to think about: –What happens if it raining? –Make a list so nothing is forgotten (i.e. menu, food ingredients and amounts, recipes for meals, equipment for cooking and cleaning) –Be sure to have clean water for cooking, drinking, washing hands and clean up. –Keep in mind the amount of time you have to cook. –Make a check list.

5. Types of Wood To Use Soft woods – pine, spruce, cedar, aspen, birch, etc. –Burn quickly and leaves ashes but few coals Hard woods – oak, ash, hickory, maple, etc. –Burn slow and provide excellent coals for baking or toasting

6. How Hot to Build a Fire??? A quick rule of thumb: Hold you hand palm side to the fire at about the position the food would be above the fire and count (one-thousand-one, one-thousand-two, etc.) If you can hold your hand in position for: –6 seconds or more, the fire is slow –5 seconds is a medium-slow fire –4 seconds is a medium fire –3 seconds is a medium-hot fire; and –2 seconds is a hot fire –1 second or less, your hand is probably in the fire!! Most foods are best cooked over a medium fire

7. Cooking Methods In a pot or can with green sticks Cooking on a grill On a skewer or stick On a skillet (cast iron or Dutch oven. Aluminum Foil