Low observable cooking = Trangia or MSR
If one is being really pedantic, one shouldn't need to worry too much about "low observation" fires in the UK since you aren't supposed to be on the land, let alone have a fire, without permission, and if you have that permission, or you are somewhere that it is not needed, then there is no need for a particularly low smoke profile.
In a nutshell, to keep smoke down with an open fire, keep it small, keep it hot, and feed it with low smoke fuel (dry barkless wood or dry charcoal). It is easier to get heat with a big fire, but often the margins are cooler and its hard to keep everything smoke free, and clean up is a lot harder. Pretty much everything written about fire-craft for cooking and warmth is aiming towards a hot, smokless fire. Hence I am not sure that anything needs collating.
Have you done much independent research? What do YOU think makes for a smokeless fire?
