There are few simpler pleasures than tending to an open fire, but one aspect that can make a bonfire stoked with sustainable firewood more delightful is cooking and allowing the smoky aromas and crackling flames to engulf and perfectly sear food.
Whilst cooking with fire is literally one of humanity’s earliest inventions, wood-burning cooking stoves and ovens have become increasingly popular in recent years.
If you are interested in open-fire cooking, either as an alternative to a BBQ, whilst camping or just as a fun way to use your firepit in both summer and winter, here are some top tips for cooking using firewood.
What Wood Should You Use To Cook Food?
Wood should contain less than 20 per cent moisture content.
The best kind of firewood to use is well-seasoned and slow-burning hardwood. The chunkier your logs, the more effectively they will burn.
Should You Cook Over Open Flames Or Wait For Embers?
Much like with a barbecue, you should wait for the wood to burn down to create strong, hot embers, as this provides a consistent heat that will cook food through.
This is particularly important if you plan to cook meat, as whilst vegetables can be cooked at any temperature and remain edible, undercooked meat can lead to food poisoning.
A licking and spitting flame can be difficult to control, particularly as oils from the food or any basting sauces fall into the fire.
How Long Should You Cook Meat On An Open Fire?
Unfortunately, every fire is unique, meaning that it can be difficult to determine the right time to cook everything. Rather than rely on guesswork, use a meat thermometer to check the internal temperature of your meat whilst it cooks and know the minimum internal safe temperature.
Cook until it is very close to the final temperature, then put it onto a dish or side platter to rest and continue to cook internally for the best results.
