There are many methods of cooking over a fire.
To boil stuff I agree with Mors Kochanski - dry twigs no bigger than your finger.
To simmer coals are ideal, also my favored for frying.
The best set up is a fire large enough to keep burning for the duration of your cooking ! So you need enough fuel, and somewhere to pile it on and get it going.
(as it takes a little while to dry out and catch). Then another part of the fire to cook on. I tend to adjust things, to keep an even temperature under the pan, pulling coals and burning wood in from the main fire.
I'm not a fan of the pot hanger, always look a little precarious for my liking. My preference is for the tripod either made on site from green wood and cordage or a manufactured steel one which I carry with my "base camp" cast iron cooking pots/pans and kettle - ideal for "boot" packing (out the back of a car). The Gypsies and travellers I know also use a "kettle Iron", a long heavy inverted "J" shape with a hook on the end to receive the pan handle. It is placed in the ground at an angle over the fire. It also has numerous other uses around camp.
Nessmuk goes in for a pair of logs sat side by side, not parallel, but tapering to one end. The large fire built at one end, then coals/wood moved to the thin end of the taper as needed. This set up suits various sizes of pan, sat bridging the top of the 2 logs at the appropriate distance of separation, and fire moved underneath. (hope that makes sense
) It does require 2 rather large logs that are not always available or efficient for short stay at the campsite. It does work really well, and has the advantage that you can close the logs up together at night and they will still be going in the morning.
Rocks or bricks (either can be exchanged for logs) are also very useful. They can be arranged side by side (similar to logs above) with the pan spanning the gap, or in a "corner" often easier to move the heat under it from the main fire, with the pan sat on the corner if you see what i mean. BE CAREFUL WITH ROCKS - don't use flint or wet rocks, they can explode!
Bill Mason carries a pair of flat metal bars that he places on rocks or logs across the fire and places his pan on them. I have been known to do the same with branches, but your food needs to cook before they burn through.
From Bill Mason videos I've seen, he often uses a grill/shelf from an conventional household oven.
There are 101 variations, depending on what resources are available, and how much you want to carry. -
Sorry if I'm teaching alot of people how to suck eggs, just putting it down for the record.
No matter what setup you are using - the kettle should
ALWAYS be on (unless short of water). That way you always have hot water for tea, washing up and washing your hands. Plus it takes alot less time to bring to the boil when required. You may aswell the fire is already lit, and its good practice for any camp. There is always a kettle on my woodburner in the caravan, and on the Aga in my Aunties farmhouse kitchen. Hot water on tap - well nearly, but still utter luxury in camp IMO.
Cheers
Thanks for the indulgence
Rich
PS - Grasshopper its a pleasure to meet such a fine cook as yourself at the fireside, and even better to share your meal -you are welcome to use my pans anytime
