When starting a campfire in the wild every precaution should be taken
to prevent any spread of the fire as well as prevent any
danger to yourself or children. Always wear shoes
around the fire and take precautions to avoid burns.
You should always
consider wind direction as this may be enough to carry some
of those embers in the air and make a pleasant campfire turn
into a disaster.
Get some paper and kindling together as well as some dry
split timber or wood to add to the flames as it catches on.
Certain types of timber burn better and create more hot
coals than others and it is the coals that are ideal for
Dutch oven cooking as too much flame can overheat the Dutch
oven. A long handled shovel is ideal to remove coals from
the campfire to place under and around the sides of the
Dutch
oven as well as onto its lid.
The Dutch oven can be used directly over the campfire itself,
or another method is to place it to one side of the campfire
on a bed of coals.
To do this:
·You will need to start the fire about 45 minutes prior to
commencing cooking to generate enough coals for the Dutch
oven
·
Dig a hole in the ground near the campfire a little larger
than the Dutch oven you intend to use. This is to allow
enough room under and around the Dutch oven to place some hot
coals from the fire
·
Ensure the Dutch oven has been "pre heated" from the main
campfire itself by placing it very close to the hot coals
and rotating every 5 minutes to give all sides some direct
heat.
·
Test the heat of the Dutch oven by placing a small piece of
paper inside. If the paper goes yellow it is likely to be
moderate, light brown likely to be hot, dark brown likely to be very hot and if it goes black very quickly and even burns then the
Dutch oven is way too hot.
·
If cooking a roast or the like it is a good idea to place a
small meat rack in the bottom of the Dutch oven to
prevent food from sticking to the heated base. It will also
provide better airflow for efficient cooking and
allows fat to run off giving you healthier food.
·
Place some coals in the bottom of the hole you have prepared
but not too many, you only want to warm the bottom of the
oven. Once this is done, place more coals around the sides
and on the lid. This method gives a very constant heat and
does not burn the bottom. To monitor the temperature and
judge when to replace the coals, place your open hand
approximately 2 inches from the top of the lid and coals.
It should almost be too hot to keep it there for more than a
few seconds. Once these coals have cooled they need to be
replaced immediately to maintain a constant heat in the
Dutch
oven. The coals underneath the Dutch oven will also need to
be replaced, but not as often. (Perhaps every second change
of the ones on top). This all may take time at first to
judge how often the coals need replacing, but you will soon
become an expert with practice.
·
In the absence of available hot coals for Dutch oven cooking
briquettes can be used.
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