Coals are
produced in two ways. Charcoal comes in bags not suited for backpacking but
great for car camping. Place the
Bag in a 5 gal. bucket to keep dry. The other method is producing coals from a
wood fire. Hardwoods make better coals than softwoods such as pine. Twigs do not
produce coals very well, if at all. 1 1/2 - 2 inch thick limbs make better
coals. They are small enough to burn down, and large enough to make coals. The
cooking can be done directly on the coals using foil wrapped food or Dutch Oven,
or use a grate over the coals. The temperature can be determined by holding the
back of your hand over the coals. Allow 30-40 minutes to get the coals ready
before cooking.
|
|
|
8”
cast iron 12” |
|
|
Approximate Temperature |
Type of Fire |
coals Under / Top
Under / Top |
Seconds over fire |
|
250-325 degrees |
slow |
2 4 3 5 |
6-8 |
|
325-400 |
Medium |
3 5 4 6 |
4-5 |
|
400-500 |
Hot |
4 6 5 7 |
2-3 |
|
> 500 |
Very Hot |
5 7 6 8 |
1 |
All dutch oven cooking is done by hot coals, never in a flaming fire. The coals may be from hardwoods like oak and hickory or from charcoal. Hardwoods yield long-burning coals which are necessary for the lengthy cooking process in most dutch oven recipes. Soft woods like pine are unsatisfactory.
Charcoal is more convenient to use and is necessary in areas where there is no downed hardwood. Use a firepan under the coals to prevent killing ground cover. The firepan can be metal or plywood with a thick layer of mineral soil (sand). Three or four stones can be used to prop up the pan above the ground.
The amount of charcoal needed will vary with the weather (wind, temperature).