Outdoor Cooking
Cooking outdoors is more than a way to make a meal taste better. It helps you stay warm, maintain energy, and keep morale steady when the day has been long. But a good camp cook knows that safety and planning come first. In this episode, we’ll look at how to choose a cooking method, prepare a simple meal, and leave your site in good condition—whether you’re on a weekend trip or practising practical survival skills.
First, match your heat source to the place and conditions. A compact stove is often the most reliable choice: it’s quick to set up, easier to control than an open fire, and useful where fires are restricted or the ground is wet. Check your fuel before leaving, use the stove on a stable, level surface, and keep it clear of tent walls, dry grass, and loose clothing. Never use a stove or charcoal burner inside a tent or enclosed space; carbon monoxide can build up without warning. If you plan to use a fire, check local rules and fire danger, choose an established fire ring where available, and keep water close at hand.
Second, make the menu simple and dependable. Outdoor cooking is not the time to rely on a complicated recipe or ingredients that spoil easily. Pack foods you already know how to prepare, and think about how much fuel, water, and time each meal will need. A one-pot dish can save both fuel and washing up. Keep raw meat separate from ready-to-eat food, wash your hands before handling ingredients, and cook meat thoroughly. In remote areas, treat water from streams and lakes before using it for drinking or cooking, following a reliable filtration, boiling, or disinfection method.
Third, practise controlling heat rather than just turning it up. Wind can waste fuel and make a flame unpredictable, so use a purpose-built stove windscreen only as directed by its manufacturer; blocking airflow around a fuel canister can be dangerous. With a fire, cook over established coals when conditions permit, rather than placing food in a tall, roaring flame. Use a pot with a lid to shorten cooking time, and keep a small amount of extra fuel or tinder in reserve. In cold or wet weather, choose meals that need minimal preparation and leave yourself enough daylight to cook without rushing.
Finally, make cleanup part of the meal plan. Pack out food scraps and packaging, and don’t leave leftovers where wildlife can reach them. Wash cookware away from natural water sources, using as little soap as possible and disposing of wastewater responsibly according to local guidance. If you’ve had a fire, make sure it is completely out: drown it, stir the ashes, and repeat until everything is cold to the touch. If conditions are dry, windy, or subject to a fire ban, skip the fire altogether.
The best outdoor cooking is not elaborate; it’s safe, efficient, and suited to the conditions. Practise at home or at a managed campsite before depending on a stove or recipe in the backcountry. With a little planning, a hot meal can restore energy and confidence—and good habits help ensure that the only thing you leave behind is the campsite ready for the next visitor.
