How to Cook Over a Campfire: 11 Different Ways

Last Updated on 09/2025 by Mom Goes Camping

After more than a decade of camping with my family and testing countless campfire cooking methods, I can confidently say that nothing beats the flavor and experience of cooking over an open flame. There’s something almost magical about gathering around a crackling fire, watching your meal slowly transform while breathing in that distinctive smoky aroma.But campfire cooking is more than just a fun camping activity—it’s a valuable survival skill that every outdoor enthusiast should master. During my early camping days, I learned this lesson the hard way when our camp stove ran out of fuel on a remote backcountry trip. Knowing how to cook over a campfire literally saved our meal (and our morale!).

In this comprehensive guide, I’ll share 11 proven campfire cooking methods I’ve personally tested, along with the equipment you’ll need, safety considerations, and insider tips I’ve picked up from years of trial and error around countless campfires.

Essential Safety Considerations Before You Start

Before diving into cooking techniques, let’s talk safety—because nothing ruins a camping trip like an accident. During my years of campfire cooking, I’ve seen too many close calls that could have been easily prevented.

Fire Safety Basics:

Always check local fire restrictions and obtain permits if required
Keep water or sand nearby for emergency fire suppression
Never leave a fire unattended, especially when cooking
Build fires only in designated areas or established fire rings
Clear the area around your fire of flammable materials (at least 10 feet radius)

Cooking Safety Tips:

Use long-handled tools to avoid burns
Wear closed-toe shoes (never sandals around a fire)
Keep pot holders or heat-resistant gloves handy
Position yourself upwind when possible to avoid smoke
Test rock stability before using them as cooking supports

Do You Need Special Equipment for Campfire Cooking?

Here’s the honest answer: No, you don’t need specialized equipment to cook over a fire. Humans have been using fire to cook for over 2 million years, and many primitive methods still work beautifully today.

That said, having the right equipment can transform your campfire cooking from a challenging chore into an enjoyable experience. After testing dozens of pieces of gear over the years, I’ve found that certain tools consistently make the difference between frustrating failures and delicious successes.

My Essential Campfire Cooking Kit:

Cast iron skillet (my go-to for versatility)
Long-handled spatula and tongs
Heavy-duty aluminum foil
Wire grill rack (portable version)
Heat-resistant gloves
Sharp knife for prep work

The complexity and size of your meals will determine how much equipment you’ll want. For simple meals like hot dogs or foil packets, basic tools suffice. But for elaborate Dutch oven feasts or multiple-course meals, specialized equipment becomes invaluable.

Image credit: “camp cooking” (CC BY 2.0) by vastateparksstaff

11 Proven Methods for Cooking Over a Campfire

Through years of experimentation (and quite a few burnt meals), I’ve refined these 11 campfire cooking techniques. Each method has its strengths, and I’ll help you choose the right one for your situation.

1. Grill Rack Method

Best for: Burgers, steaks, vegetables, using pots and pans
Difficulty Level: Beginner
My Rating: ⭐⭐⭐⭐⭐

Why I love this method: The grill rack is my go-to for good reason—it’s incredibly versatile and forgiving. You can cook directly on the rack or use it as a platform for pots and pans.

Pros:

Available at most established campsites
Works for direct grilling and pot support
Easy height adjustment by adding/removing wood
Familiar cooking method for most people

Cons:

Gets dirty and requires cleaning
Can be heavy if you’re backpacking
May not fit larger pots

Pro Tips from Experience:

Oil the rack before cooking to prevent sticking
Let your coals burn down before placing food—flames cause uneven cooking
Keep a small water bottle handy for flare-ups

2. Cooking Cranes

Best for: Soups, stews, slow-cooked meals
Difficulty Level: Intermediate
My Rating: ⭐⭐⭐⭐

I discovered cooking cranes during a week-long canoe trip in the Boundary Waters, and they’ve become my favorite method for liquid-based meals. There’s something deeply satisfying about watching your pot gently simmer while suspended over glowing coals.

Essential Requirements:

Pot with a bail handle (not insulated—it will melt!)
Sturdy forked stick or constructed crane
Secure anchoring point

How to Build a Reliable Crane:

Find a green hardwood stick (3-4 feet long, thick as your thumb)
Secure one end under a heavy log or rock
Test the balance point before hanging your pot
Always use a backup support—I’ve seen too many dinners end up in the dirt!

For solo camping, I recommend the Toaks Titanium Cook Pot (750ml, 3.9oz)—it’s lightweight, durable, and has the perfect bail handle for crane cooking.

3. Cooking Tripods

Best for: Large group meals, extended cooking times
Difficulty Level: Intermediate
My Rating: ⭐⭐⭐⭐

Tripods shine when you’re cooking for a crowd or preparing meals that need hours of slow cooking. I first used this method during a Boy Scout camping trip, and it’s remained my go-to for feeding large groups.

Setup Process:

Select three sturdy poles of equal length (6-8 feet)
Lash them together at the top, leaving 2-3 feet of working height
Spread the legs evenly around your fire pit
Test stability before hanging any pots

Advantages over cranes:

More stable for large, heavy pots
Easier height adjustment with adjustable chain or rope
Can accommodate multiple pots with extended setup

For detailed construction instructions and safety tips, check out my complete Guide to Campfire Cooking Tripods.

4. Cooking Stands (Rock/Log Method)

Best for: Quick soups, boiling water
Difficulty Level: Beginner
My Rating: ⭐⭐⭐

This is often the first method newcomers try, and while it’s simple, it requires attention to avoid burnt food. I use this primarily for quick tasks like boiling water or heating canned soup.

Critical Safety Warning: Never use rocks that have been in or near water—they can explode when heated! I’ve witnessed this firsthand, and it’s genuinely dangerous. Always use dry rocks from well away from any water source.

Best Practices:

Use three points of support for maximum stability
Keep the pot close enough to the coals for heat, but not so close that the bottom burns
Stir frequently, especially with thick liquids
Always cook with a lid to prevent ash contamination

5. Trench Cooking

Best for: Windy conditions, multiple pots
Difficulty Level: Intermediate
My Rating: ⭐⭐⭐⭐

I learned this technique from an old-timer during a particularly windy camping trip in Wyoming. When surface fires kept getting blown around, he showed me how to dig down and create a controlled cooking environment.

Construction Steps:

Dig a trench 6-8 inches deep, 12 inches wide, and as long as needed
Build your fire in the trench and let it burn down to coals
Place green hardwood branches across the trench as pot supports
Set your pots on the branches

Why This Method Works:

Wind protection keeps heat consistent
Multiple cooking stations in one setup
More efficient fuel use
Easier to control temperature

Important Considerations:

Check local regulations—some areas prohibit ground disturbance
Always fill in your trench when breaking camp
Ensure proper ventilation to prevent carbon monoxide buildup

6. Frying Rock Method

Best for: Fish, thin steaks, bacon
Difficulty Level: Advanced
My Rating: ⭐⭐⭐

Important Safety Warning: This is the most dangerous method on this list. I include it for completeness, but I strongly recommend having significant campfire experience before attempting it.

I first tried this method during a fishing trip in Montana, and while it worked, the risks make me hesitant to recommend it for casual campers.

Critical Rock Selection Rules:

Never, ever use rocks from in or near water sources
Choose dense, non-porous rocks (granite is best)
Avoid rocks with visible cracks or layering
Test heat the rock gradually—sudden temperature changes can cause explosions

If you decide to try this method:

Find a large, flat rock meeting the safety criteria above
Build a fire underneath and heat the rock slowly over 30-45 minutes
Stay at least 25 feet away during initial heating
Oil your food, not the rock (the oil will absorb too quickly)
Have an exit strategy and first aid supplies ready

7. Coal Roasting (Ember Cooking)

Best for: Foil packets, potatoes, corn on the cob
Difficulty Level: Beginner
My Rating: ⭐⭐⭐⭐⭐

This is hands-down the easiest and most foolproof method for beginners. I’ve taught this technique to countless novice campers, and it rarely fails to produce delicious results.

The Secret to Success: Patience and lots of coals. Many people rush this process, but the slow, gentle heat is what makes food incredibly tender and flavorful.

My Go-To Coal Roasting Process:

Build a substantial fire and keep feeding it for at least 45 minutes
Let it burn down until you have a thick bed of glowing coals
Push coals aside to create a cooking area
Place foil-wrapped food directly on the coals
Cover with more coals for even heat distribution
Be patient—most foods take 30-60 minutes depending on size

Foil Packet Pro Tips:

Use heavy-duty aluminum foil (or double-wrap with regular foil)
Leave some space in packets for steam circulation
Add a splash of liquid (broth, wine, or water) to prevent drying
Seal edges tightly but allow for expansion

Foods that work great in coals:

Whole potatoes (wrap in foil, 45-60 minutes)
Corn on the cob (husks on or foil-wrapped, 20-30 minutes)
Fish fillets with vegetables (foil packets, 15-25 minutes)
Root vegetables (carrots, onions, beets in foil, 30-45 minutes)

8. Skewer Cooking

Best for: Kebabs, hot dogs, marshmallows
Difficulty Level: Beginner
My Rating: ⭐⭐⭐⭐

Skewer cooking is where I started my campfire journey as a kid, and it remains one of the most enjoyable methods. There’s something primal and satisfying about cooking food on a stick over an open fire.

Choosing the Right Skewers:

Store-bought: Long metal skewers with wooden handles work best
Natural: Green hardwood sticks (avoid pine or other resinous woods)
Length: Minimum 2 feet long to keep your hands safe from heat

Food Preparation Tips:

Cut ingredients into uniform sizes for even cooking
Marinate meats beforehand for better flavor
Alternate dense and soft ingredients (meat, pepper, onion, tomato)
Soak wooden skewers in water for 30 minutes to prevent burning

Cooking Technique:

Hold skewers 6-8 inches above glowing coals
Rotate frequently for even cooking
Don’t rush—slow cooking prevents tough, overcooked exteriors
Test doneness with a meat thermometer when possible

9. Spit Roasting

Best for: Whole chickens, large roasts, special occasions
Difficulty Level: Advanced
My Rating: ⭐⭐⭐

Spit roasting is the ultimate campfire showstopper, but it requires commitment and attention. I reserve this method for special occasions when I have several hours and want to create a memorable experience.

What Works Best:

Whole chickens or ducks (2-4 lbs)
Pork shoulders or beef roasts (cylindrical shapes)
Leg of lamb
Large fish (whole salmon or similar)

Essential Equipment:

Sturdy metal spit rod
Two forked supports or a rotisserie setup
Large, sustained fire
Meat thermometer
Basting brush

Key Success Factors:

Maintain consistent heat—this requires constant fire tending
Rotate regularly (every 15-20 minutes minimum)
Position the spit 12-18 inches from the fire
Plan for 20-30 minutes per pound of meat
Use a drip pan to catch juices for basting

10. Grill Basket Method

Best for: Fish fillets, vegetables, delicate foods
Difficulty Level: Beginner
My Rating: ⭐⭐⭐⭐

Grill baskets solve the frustrating problem of delicate foods falling apart or through grill grates. I discovered their value when trying to cook flaky fish over a campfire—game changer!

What Makes This Method Special:

Keeps delicate foods intact during cooking
Easy flipping without food falling apart
Perfect for small or irregularly shaped items
Great for making campfire toast

Best Practices:

Preheat the basket over coals for 2-3 minutes
Oil the basket interior before adding food
Don’t overcrowd—food needs space for even cooking
Keep moving—stationary baskets can burn food quickly
Use medium coals, not blazing hot ones

Foods that work great in grill baskets:

Fish fillets (salmon, trout, bass)
Sliced vegetables (zucchini, eggplant, peppers)
Small items (mushrooms, cherry tomatoes)
Bread for toast
Quesadillas or grilled sandwiches

11. Cast Iron Cooking

Best for: Everything! Versatility champion
Difficulty Level: Intermediate
My Rating: ⭐⭐⭐⭐⭐

Cast iron has revolutionized my campfire cooking more than any other single piece of equipment. Yes, it’s heavy, but the versatility and heat retention make it worth every ounce when car camping.

Why Cast Iron Excels for Campfire Cooking:

Can go directly on coals or in flames without damage
Excellent heat retention and even distribution
Naturally non-stick when properly seasoned
Improves with age and use
Available in numerous forms (skillets, Dutch ovens, griddles)

Essential Cast Iron Pieces for Campfire Cooking:

10-12 inch skillet: Perfect for most meals
Dutch oven: Ideal for stews, bread, and large meals
Griddle: Great for breakfast foods

Cast Iron Campfire Techniques:

Direct coal contact: Place directly on coals for high heat searing
Elevated cooking: Use on grill grates for more controlled heat
Oven method: Cover Dutch ovens with coals for baking

Maintenance Tips for Camping:

Clean while still warm (easier to remove stuck food)
Dry completely and apply thin oil layer
Store in a dry place to prevent rust
Don’t use soap—hot water and scraping work fine

12. Dutch Oven Mastery

Best for: Stews, bread, casseroles, group meals
Difficulty Level: Intermediate to Advanced
My Rating: ⭐⭐⭐⭐⭐

Dutch oven cooking deserves special mention because it opens up a world of possibilities that no other campfire method can match. I’ve baked cinnamon rolls, roasted whole chickens, and made elaborate stews that rival anything from a home kitchen.

Understanding Coal Management:

The key to Dutch oven success is understanding the “Rule of 3s” for coal distribution:

For baking: 2/3 of coals on top, 1/3 on bottom
For roasting: 1/2 on top, 1/2 on bottom
For stewing/boiling: Most coals on bottom, few or none on top

Temperature Control Guide:

High heat (450°F+): Coals touching pot bottom and lid
Medium heat (350°F): Coals 1-2 inches from pot
Low heat (250°F): Coals 3-4 inches away

My Favorite Dutch Oven Recipes:

Campfire chili (4-6 hours low and slow)
No-knead bread (90 minutes with proper coal management)
Whole roasted chicken with vegetables (2-3 hours)
Beef stew (3-4 hours)
Peach cobbler (perfect camping dessert!)

Expert Tips for Campfire Cooking Success

After thousands of campfire meals and learning from plenty of mistakes, these are the insights that separate great campfire cooks from frustrated beginners:

Master Your Fire Management

Cook Over Coals, Not Flames
This is the most important lesson I can share. Flames create uneven, unpredictable heat that will burn your food’s exterior while leaving the interior raw. Instead, build your fire 45-60 minutes before you plan to cook, then let it burn down to a bed of glowing coals.

The Coal Test: Hold your hand 6 inches above the coals. If you can hold it there for:

2-3 seconds = High heat (perfect for searing)
4-5 seconds = Medium heat (ideal for most cooking)
6-8 seconds = Low heat (great for slow cooking)

Build More Coals Than You Think You Need
Novice campfire cooks consistently underestimate the coal requirements. For a substantial meal, I build a fire in a pit at least 2 feet across and keep feeding it for an hour before cooking. You can always move excess coals aside, but you can’t instantly create more heat.

Preparation is Everything

Do Your Prep Work at Home
Campfire cooking is challenging enough without trying to dice vegetables in poor light with limited workspace. At home, I pre-cut vegetables, marinate meats, and even pre-cook items like bacon that I’ll crisp up over the fire.

Test Your Setup Before Cooking
Before you light any fire, set up your cooking apparatus and test pot heights, stability, and accessibility. An inch or two difference in pot height can mean the difference between perfectly cooked food and burnt disappointment.

Temperature Control Techniques

Create Heat Zones
Don’t distribute your coals evenly. Create areas of high, medium, and low heat so you can move food around as needed. This technique has saved countless meals when things were cooking too fast or too slow.

Use the “Hand Test” Regularly
Fire temperatures change constantly as coals burn down. I check heat levels every 15-20 minutes and adjust accordingly by adding fresh coals or moving food to different zones.

Safety and Cleanup

Have an Exit Strategy
Always have a plan for quickly removing food from heat if things go wrong. Keep long-handled tools within reach, and know where your water source is located. I’ve prevented many potential disasters by being able to quickly move a pot off the fire when things started burning.

Clean as You Go
Campfire cooking creates more mess than kitchen cooking, and cleaning burnt-on food from cast iron by flashlight is no fun. Clean pots while they’re still warm, and keep a dedicated cleanup station with soap, scrubbers, and towels.

Weather Considerations

Wind Management
Wind can make campfire cooking incredibly frustrating, blowing ash into your food and making temperature control nearly impossible. On windy days, I prefer trench cooking or find natural windbreaks. Never cook in high winds—it’s a safety hazard.

Rain Contingency
Have a backup plan for cooking in wet weather. A well-constructed tarp shelter can allow continued campfire cooking, but sometimes discretion is the better part of valor. This is why I always pack a reliable camp stove as backup.

Essential Equipment Recommendations

Based on years of testing gear in real camping conditions, here are my tried-and-true equipment recommendations:

Must-Have Basic Kit

Cast Iron Skillet (10-12 inch): Lodge makes reliable, affordable options
Long-handled tools: Spatula, tongs, and large spoon (minimum 15-inch handles)
Heavy-duty aluminum foil: Reynolds Wrap Heavy Duty is worth the extra cost
Heat-resistant gloves: Leather welding gloves work great and are inexpensive
Sharp knife: A good 6-8 inch chef’s knife makes prep work manageable
Cutting board: Lightweight plastic or bamboo option

Advanced Additions

Dutch Oven: 12-inch Lodge cast iron with legs and flanged lid
Tripod setup: Either build your own or buy a commercial camping tripod
Grill baskets: Multiple sizes for different foods
Instant-read thermometer: Essential for food safety with thicker cuts
Chimney starter: For quick coal production when car camping

Common Mistakes to Avoid

Learn from my errors so you don’t have to repeat them:

Fire Management Mistakes

Starting to cook too early: Wait for proper coals, not just flames
Not building enough fire: Better to have too much heat than too little
Using the wrong wood: Softwoods like pine create too much smoke and can impart bad flavors
Adding fresh wood while cooking: This creates smoke and uneven temperatures

Food Safety Issues

Not checking internal temperatures: Especially critical for poultry and pork
Cross-contamination: Use separate utensils for raw and cooked foods
Leaving food in the danger zone: Keep hot foods hot and cold foods cold

Equipment Problems

Using pots with plastic handles: They will melt near campfires
Forgetting pot holders: Cast iron handles get extremely hot
Not securing cooking setups: Test stability before adding food

Menu Planning for Campfire Success

The key to successful campfire cooking starts with choosing the right foods for the method. Here’s how I approach menu planning:

Day 1: Keep It Simple

Start with forgiving foods while you get your fire management down:

Hot dogs and burgers (hard to mess up)
Foil packet vegetables
Pre-cooked items that just need reheating

Day 2-3: Build Complexity

Once you’re comfortable with your setup:

One-pot meals like chili or stew
Skewer cooking with marinated meats
Simple Dutch oven bread

Advanced Meals

For experienced campfire cooks:

Multi-course meals using different cooking methods
Whole roasted chickens or large cuts of meat
Complex baked goods like cinnamon rolls or pizza

Troubleshooting Common Problems

When things go wrong (and they will), here’s how to recover:

Food Burning

Immediate action: Move pot/pan away from heat source
For liquids: Don’t stir—this distributes the burnt flavor
Prevention: Create heat zones and move food as needed

Uneven Cooking

Cause: Usually flames instead of coals, or inadequate coal bed
Solution: Spread coals more evenly, rotate food regularly
Quick fix: Cover partially cooked areas with foil

Food Taking Too Long

Check coal temperature: May need to add more fuel
Consider altitude: Higher elevations require longer cooking times
Wind factor: Strong winds can significantly increase cooking times

Why You Should Always Bring a Backup Stove

While campfire cooking is incredibly rewarding, it’s not always practical or possible. Here’s when you’ll be grateful for that camp stove backup:

Fire restrictions: Many areas ban open fires during dry seasons
Weather conditions: Rain, high winds, or extreme cold can make campfire cooking dangerous or impossible
Time constraints: Sometimes you just need to cook quickly
Fuel shortages: Dry wood isn’t always available, especially in popular camping areas
Early morning cooking: Building a fire for coffee at 6 AM isn’t always appreciated by fellow campers

I always pack a reliable two-burner camp stove and enough fuel for all my meals. The campfire cooking is a bonus when conditions are right, not a necessity for meal preparation.

Final Thoughts: Embrace the Learning Process

Campfire cooking is as much about the journey as the destination. Some of my best camping memories involve slightly burnt meals that we laughed about around the fire afterward. Don’t expect perfection from your first attempts—even experienced cooks have disasters when trying new techniques or dealing with challenging conditions.

Start simple, be patient with yourself, and focus on safety above all else. The skills you develop will serve you well for years of outdoor adventures, and the confidence that comes from being able to prepare a great meal over an open fire is incredibly rewarding.

Most importantly, remember that campfire cooking is about more than just preparing food. It’s about slowing down, connecting with nature, and sharing experiences with the people around you. Even the simplest meal tastes better when it’s cooked over a fire you built yourself, shared with people you care about, under a sky full of stars.

What’s Your Experience?

I’d love to hear about your campfire cooking adventures! What methods have you tried? What disasters have you learned from? Share your experiences in the comments below—we all learn from each other’s successes and failures around the campfire.

If you’re looking for specific recipes to try with these cooking methods, check out my eBook with over 50 lightweight, dehydrator-based recipes that are perfect for outdoor cooking. These meals are designed to be simple, delicious, and practical for real camping situations.