Colin FosterBy Colin Foster

Updated November 2026

Cooking on an open campfire comes down to three things: building a fire that produces steady coals instead of tall, unpredictable flames, setting your cookware at the right height, and managing heat by moving food rather than guessing. Once you understand those basics, you can grill, simmer, and bake without much more than a grate, a few tools, and some patience. This guide walks you through each step, from choosing a spot to cleaning up.

Before You Light the Fire

Good campfire cooking starts well before the first match. Check your campground rules, because many sites restrict open fires to designated rings during dry months. Look up current fire restrictions for your area, and never leave a fire unattended.

Shopping for one? See our guide: Lehman's Campfire Cooking Kettle Pot Review: Pros and Cons.

Choose the Right Spot

Pick a fire ring or a cleared area at least 10 feet from tents, vehicles, and overhanging branches. Keep the ground clear of dry grass and leaves for a radius of about 3 feet around the fire. Stay upwind so smoke blows away from your cooking station.

Gather Your Fuel

Hardwoods such as oak, hickory, and maple burn longer and produce better coals than softwoods like pine, which spark more and burn fast. Plan on roughly three types of wood:

  • Tinder: dry grass, birch bark, or fine shavings that catch from a single spark.
  • Kindling: pencil-thick to thumb-thick sticks that build a flame.
  • Fuel wood: split logs, 2 to 4 inches thick, that become your coal bed.

Where firewood is restricted, buy certified, heat-treated wood locally rather than moving it from another area, since transported firewood can spread invasive pests.

Step-by-Step: Build a Cooking Fire

A cooking fire is different from a fire for warmth or light. You want a bed of glowing coals with fewer flames, because coals deliver even heat. The method below is the one most camp cooks rely on.

  1. Lay the base. Place two larger logs parallel, about 6 inches apart, with a few small sticks across them. This keeps air flowing under the fire.
  2. Add tinder and kindling. Build a small teepee or log cabin over the tinder, leaving an opening on the windward side so the flame can draw air.
  3. Light and feed. Light the tinder in several spots. As the kindling catches, add thicker sticks gradually. Let each piece catch before adding the next.
  4. Add fuel wood. Once you have a steady fire about 8 to 12 inches tall, place split logs on it. Stack them so air can move between them.
  5. Wait for coals. Give the fire 30 to 45 minutes. You want a bed of orange-to-white embers covered by a light gray ash, with flames mostly gone.
  6. Rake the coals. Use a long stick or shovel to pull coals into an even layer, roughly the size of your cookware, with a few extra inches of space around each side.

Setting Up the Cooking Surface

Your cooking method determines the setup. A grate laid across two rocks or stumps works for grilling. A tripod with a hanging pot works for stews and boiling. A flat cast iron skillet can sit directly on the grate, and a Dutch oven can sit on the coals with more coals piled on the lid.

Check that your grate is level and stable before you put food on it. Set it at a height where you can hold your hand about 4 to 6 inches above the grate for 5 seconds. If you can’t hold it that long, the heat is too intense and you should raise the grate or move the food.

Controlling Heat Without a Thermometer

Most campers cook by feel, and that works well once you learn a few reliable methods.

The Hand Test

Hold your hand flat at cooking height above the coals. Count how many seconds you can keep it there:

Seconds Hand Can Stay Approximate Heat Best Use
2 to 3 High Searing steaks, quick char
4 to 5 Medium-high Burgers, sausages, vegetables
6 to 7 Medium Chicken pieces, thicker cuts
8 to 10 Low Simmering, slow baking, keeping food warm

Adjusting Heat

To raise the heat, add a few sticks or move coals closer to the food. To lower it, spread the coals wider or raise the grate. Moving the food to a cooler spot on the grate is the fastest way to adjust during cooking.

Two-Zone Cooking

Rake most of your coals to one side and leave the other side with fewer. This gives you a hot zone for searing and a cool zone for finishing food that cooks through more slowly. It also gives you a place to move food when flare-ups happen from dripping fat.

Cooking Methods That Work Well Over Coals

Several methods suit an open fire, each with its own technique.

  • Grilling: Direct heat on a grate. Best for meats, vegetables, and sliced fruit.
  • Skillet cooking: A cast iron pan on the grate. Good for eggs, hash, and cornbread.
  • Foil packets: Food sealed in heavy-duty foil and placed on or near the coals. Good for fish, potatoes, and vegetables.
  • Dutch oven: Covered pot with coals underneath and on top. Good for stews, bread, and cobblers.
  • Simmering: A pot hung over the edge of the fire or set on a low-heat section. Good for soups and beans.

For foil cooking, plan on about 15 to 25 minutes for small potato chunks or fish fillets over medium coals, and check internal temperatures with a food thermometer. Poultry should reach 165°F, and ground meats should reach 160°F. Consult your local food safety guidelines if you have questions about cooking for vulnerable guests.

A few purpose-built items make open-fire cooking much easier. Start with the grate and tools, then add cookware as your trips get more ambitious.

  • Cast iron Dutch oven with lid lifter: The heavy base holds heat well and the flanged lid lets you pile coals on top for even baking. View on Amazon
  • Adjustable campfire grill grate: A stainless or steel grate that raises or lowers over the coals, giving you direct control of heat. View on Amazon
  • Long-handled fire tools: A poker, rake, and shovel keep your hands away from heat and let you reposition coals safely. View on Amazon
  • Heavy-duty aluminum foil: Thicker foil resists tearing when you fold packets and handle them over coals. View on Amazon

Common Mistakes

  • Cooking over flames. Flames scorch the outside before the middle cooks. Wait for coals.
  • Using green or wet wood. It smokes heavily, leaves a bitter taste, and makes heat hard to control.
  • Skipping the rake. Uneven coals cause hot and cold spots. Spread them before every cook.
  • Overcrowding the grate. Packed food steams instead of searing. Leave space between pieces.
  • Forgetting to check internal temperature. Color alone is not a reliable sign of doneness, especially with meat.
  • Leaving the fire unattended. Even a small coal bed can spread embers in wind. Keep water and a shovel nearby.

Tips for Better Results

  • Prep everything at home: chop vegetables, marinate meat in sealed bags, and portion spices into small containers.
  • Bring a second water source for cleanup, not just for drinking.
  • Let cast iron preheat on the grate for 5 to 10 minutes before adding food.
  • Keep a lid nearby for a skillet to trap heat when cooking eggs or melting cheese.
  • Extinguish your fire by drowning it, stirring the ashes, and drowning again until the coals are cool to the touch.

FAQ

How long does it take to get good coals?

Plan on 30 to 45 minutes from lighting for a usable bed of coals using hardwood. Smaller fires with thin fuel wood can be ready sooner, but they burn out faster.

What is the best wood for cooking on a campfire?

Hardwoods like oak, hickory, and maple produce long-lasting coals and steady heat. Avoid softwoods like pine for cooking, since they spark and leave soot.

Can I cook directly in the flames?

You can, but flames burn food quickly and unevenly. Coals give you more control, so wait until the flames die down before cooking.

How do I keep food from burning?

Use two-zone cooking, move food away from direct heat when it starts to char, and raise the grate for slower cooking. Turn food often and keep an eye out for flare-ups from dripping fat.

Is it safe to cook over an open fire?

It is safe when you follow basic precautions: clear the area, keep the fire contained in a ring, stay nearby, and have water or a shovel on hand. Check local fire restrictions before you start.

How do I know when meat is cooked?

Use an instant-read food thermometer. Poultry should reach 165°F, ground meat 160°F, and whole cuts of beef, pork, or lamb at least 145°F with a rest time before eating. Consult current food safety guidance for specifics.

How do I put out a campfire cooking fire safely?

Pour water slowly over the coals, stir with a shovel, and add more water until everything is hissing-free and cool. Feel the ashes with the back of your hand before you leave.

Conclusion

Cooking on an open campfire becomes simple once you focus on coals, control heat with your hand test, and choose methods that match your food. Start with grilling or foil packets on your next trip, then add a skillet or Dutch oven as you gain confidence. Practice the fire-building steps at home or in your backyard first, and you will arrive at camp ready to cook.

Ready to choose one?

Colin Foster

About Colin Foster

Colin Foster is part of our editorial team and reviews and edits our camping know-how guides, checking product details against manufacturer specifications and owner feedback.