Some campers prefer to bring along their own supply of charcoal briquets for cooking.
Today, the old-fashioned, wood-burning campfire isn't the only way to cook meals in the outdoors. Various types of cooking fuels are available, with each cooking method having its own advantages and disadvantages. With the proper preparations and under the right conditions, cooking with these fuels can produce hot and tasty meals.
White Gas
The lightweight gas stove that runs on white gas is indispensable for anyone venturing above the timberline or in wilderness areas that forbid campfires. These stoves are great for boiling water quickly, but cooking styles and menus need to be adapted to the function of the stove. This usually results in lots of freeze-dried, dehydrated and instant food items on the menu.
Charcoal
Packing along a 25-pound bag of charcoal briquettes is a great idea for campers who are staying at a drive-in campground. Once properly ignited, this pre-prepared fuel source yields a steady flame that can last for a couple of hours. Boiling water may take a little extra time, but the slow cooking of meats and other dishes should yield tasty meals.
Wood Campfire
Still, the best and most versatile means of cooking is the old-fashioned wood campfire. This type of cooking is highly dependent on availability of seasoned wood as well as the moisture content of the surrounding forest. If you use the softwood to boil water and then build up a nice bed of hardwood coals for cooking meat, vegetables or cobblers, your meals should be easily made.
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