Making your Cooking Fire and Pit Fire.

There are several ways of making your cooking fire. If a fire pit is provided you should use this at all times. Otherwise you can build an above ground fire that obviously sits above the ground or you can dig a pit or trench for a pit fire.

A pit fire has a number of advantages over an above ground fire. They will not be affected by the wind to the same extent and they radiate heat better especially if you do not have good quality wood. Sometimes it will be impossible to build a pit or trench because the ground is too hard or rocky. Whatever type of cooking fire you have make sure you clear the ground for at least three metres around the fire of all combustible material.

If there is no fire pit and you build an above ground fire, some people place a circle of stones around the fire. If you do this, make sure you do not use rounded river stones because they will nearly always explode sending rock fragments in every direction.

If a pit fire is provided at the campsite, there is a good chance that previous travellers have used all the available wood supply. Make sure you collect wood prior to arriving here or bring it from home if you have enough room. If collecting wood from the bush, never cut down trees (living or dead), and avoid collecting hollow logs as these are often the home to lizards and small animals. Collect fallen wood from the ground only.

Hardwoods like ironbark, gum trees and similar eucalyptus trees are the best for a cooking fire for their slow burning quality that will produce good cooking coals. Softwoods like pine aren’t suitable for cooking as they mostly burn to ash and do not have good coals. An uncle of mine would always swear by placing some gum leaves on the cooking fire if available to give the meat that extra little bit of flavour.

It is a good idea to have a small axe and supply of paper to start your fire. You may also want to carry some firelighters that make it easier to start a fire especially if the wood is damp. NEVER use petrol to light a fire.

It is best to have your cooking fire going at least 30 minutes prior to starting cooking - if you can wait an hour that is even better. The best cooking fire is one that has lots of glowing coals and very low flame.

You will need different fires for different types of cooking:

Barbecuing or frying is best used over direct flame after the fire has burnt down a bit and the smoke gone.
Roasting, stewing or grilling is best used over red embers and coals.
For coal cooking use grey embers. Wrap your food in aluminium foil and bury in the grey embers.

Windy weather will have a strong impact on your outdoor camp cooking. Wind will blow your flames around initially and not produce as good coals, it will then blow your ash into everything including your food you are cooking and then it is difficult to control the heat of your fire by fanning the coals and creating “hot spots”.

When you first arrive at your camp, take notice of the wind and if it is going to be strong enough to affect your fire try to use as much natural protection as you can. Use trees or large boulders if available. You may need to use whatever you can with what you have packed, like food boxes to form a windbreak. Make sure the boxes do not catch on fire. Don’t forget your vehicle will form an effective wind break. DO NOT cut down vegetation to use as a windbreak.

We have a number of other related subjects:

Have a look at where Our Tours go in Western Australia where we often can not use a cooking fire or pit fire and use a gas stove or BBQ.