There’s nothing quite like the taste of a chargrilled steak or smoky seared vegetables cooked over an open fire. Cooking outdoors requires harnessing culinary skills learned indoors and bringing them out of the kitchen and into nature. From using the right cookware and utensils to mastering the ability to tend to a fire to get the perfect coals to cook over, cooking outdoors requires a different kind of know-how.
For Chef Eduardo Garcia, a professional outdoor chef and founder of Montana Mex, a brand of organic, clean-label sauces and seasonings, the magic of nature gave way to his passion and gifted him the talent of cooking over an open flame.
“Living in southwest Montana — having access to wild-flowing creeks and seeing dirt cliffs where swallows and other birds made their nests — the outdoors was our playpen,” recalls Garcia, who also stars on the Magnolia Network’s “Big Sky Kitchen,” a cooking show that shares his recipes and the authentic stories behind them.
Garcia says step one for cooking outdoors is to “release your expectations” and “step into the exploration of the experience.” It’s only then, he says, that you’ll ace it every time — from maintaining piping-hot, red embers that radiate constant heat to a perfectly grilled steak and charred crust from the lick of a flame.
No matter if you’re just getting started on your journey cooking outdoors or you’re a longtime chef who’s comfortable cooking your food on an open fire, the right tools and right techniques are key. Become a true camp chef with these expert-recommended products, along with their advice for what it takes to master cooking in the great outdoors.
What to consider when cooking outdoors
Where you’ll cook
Understanding the environment where you’ll cook is essential, according to Hank Shaw, a professional chef, founder of James Beard-winning cooking site Hunter Gather Cook and author of five outdoor cookbooks, including “Hook, Line and Supper” and “Buck, Buck, Moose.”
“You have to differentiate: Are we cooking in the backcountry, or are we cooking in the backyard?” says Shaw. “Cooking outdoors in the backyard is great and accessible, while cooking in the backcountry while camping is an entirely different proposition. The beauty of cooking over an open fire, in any circumstance, is that it is both unpredictable and you have to harness chaos. And if you can do that, the end result will be better than anything you can cook indoors.”
Will you cook over a bonfire at the campground? Will you cover a cast-iron Dutch oven in hot embers? The choice is yours. Once you pinpoint where you cook, that will determine the type of heat source, cookware and accessories you’ll need.
Heat source
When camping and cooking with an open flame, Garcia says, “It’s not so much cooking over a fire, but instead, the process requires developing coals that you can cook with.”
For example, Garcia explains that if you’re baking with a cast-iron Dutch oven to make a cobbler or bread, you’ll need to stoke a fire long enough to make red-hot coals. “However, you may need to bump up the temperature,” he adds. “That requires splitting some smaller pieces of wood and adding those to the top of your coal bed to crank up the heat a bit.”
Live-fire cooking is a much different game. From quick wind gusts to burning different types of wood, working with an open flame requires a much more attentive style to cooking. “You’re really trying to mimic the same thing you would do in a pan indoors,” says Garcia. “That looks like searing your food quickly on the outside to create a crust so that the interior can steam and stay moist while you cook. There are times, though, when a little bit of a fire lick may not hurt. But for the most part, too much fire can be too much of a good thing.”
Just like simmering a good chili on the stove, cooking over fire takes the same approach: low and slow. That said, char can be a tasty accompaniment to meats and veggies alike. You’ll just want to make sure you can tame your fire and have a place to move your food off the flames if they start to get too hot too quickly. If you do take it too far, Shaw advises how to fix the problem with a little bit of manicuring.
Another pro tip: Wrap your food (like our fave, chicken and fresh-cut veggies) in tin foil and throw it in the fire. This low-key cook method is great for folks new to learning how to cook outdoors and managing an open flame. Just be careful you don’t leave the foil packet in the fire too long.
Cookware for cooking over fire
For Shaw, nothing tops a traditional grate when it comes to cooking over an open flame. “Arguably the most important thing you’ll cook with would be a grate with handles,” says Shaw.?“So, if you have a round, rectangle or square grate with handles on it, you can slap that over any fire you make to cook your food.”
Shaw also does a lot of his outdoor cooking with skewers — from his preferred method of whittled wooden sticks to fancier and more durable stainless steel skewers. Skewers are easy to travel with, lightweight and can be used everywhere from the backyard to the backcountry to a frontcountry campsite. Meat, shrimp and veggie kebabs are the most common foods you’ll cook with a skewer.
Cast irons are another holy grail of outdoor cookware. “I really like finding vintage and antique cast irons that really never go bad if they’re well maintained, and they only get better with time,” Garcia says. Buying new isn’t a bad option either (we share our favorites below), as it’s a piece of gear that will last forever if you take good care of it.
Outdoor chefs love cast-iron pots, pans and skillets for their longevity, durability and ability to evenly distribute heat across their surface area. They’re arguably the best material to use on a live flame, as they can withstand intense heat without deteriorating, warping or losing their nonstick quality.
Related: How to clean your cast-iron pan
Anyone who wants to cook outdoors but plans to do so in the backcountry will need cookware that’s much lighter than cast iron. “Cast iron is incredibly heavy, and it’s not to be carried on a camping trip unless you’re car camping or cooking in the backyard,” says Shaw. “In those cases [in the backcountry], I take carbon steel pans. Carbon steel is [a third] of the weight of cast iron, and they’re way more convenient and easy to carry.”
How to build a fire for cooking
There’s a true mastery when it comes to the art of cooking outdoors, especially when roasting food over an open flame or on a grate above hot coals. Most often, you’ll want to start out with a normal fire and let it burn down to hot coals. Once your wood turns into charcoal pieces that are white and gray, you know your coals are ready to start cooking over. This process typically takes about 20 minutes. Chef Garcia’s tried-and-true technique for cooking over a fire is separating the ready-to-cook-over coals from a fire he can keep stoking. That way, he’s easily able to add in more hot coals so he can cook over a longer period of time.
“I got into the habit of imagining the shape of a keyhole on a door when building out the perfect fire to cook on,” says Garcia. “Picture it now: a shape of where a rectangle meets a circle, if you will. I like to split my fire into two zones — one side that’s the source of the fire (the circle) and one where you can kick coals over to for cooking over (the rectangle).”
Garcia says he’s a big fan of setting up cooking fires this way so that you can have a zone to one side where you can stay warm and enjoy the ambiance of dancing flames and one side where you do your cooking. And so, in the keyhole, or the circular spot, he’s able to kick over ready-to-cook-over coals to the side. On the rectangle side, he can cook on top of those coals with a cast-iron skillet or a grate.
Smokiness aside, fire adds a lot of flavor to your food. The taste that comes with carbonization, or the char that results from your food coming into contact with a live flame, is a big draw of cooking outdoors. The best char occurs over high heat. It’s not an approach you’ll want to take when you need to cook something all the way through, like vegetables. Instead, that “low and slow” method of cooking works best over coals. For flame-licked foods, Shaw says to not over-char it over the flame.
“One of the main reasons we cook over a fire is the char, but getting the right amount of char on your food is what makes a difference between a good outdoor cook and a great outdoor cook,” says Shaw. “We’re programmed to like that intense Maillard reaction — that char flavor — but something that’s too charred and becomes mega blackened then becomes unappealing and becomes bitter because of the carbon.”
Fire pits for cooking over fire
This portable and battery-powered fire pit is way more than your average bonfire. You can use it like a regular fire pit or transform the BioLite FirePit+ into a personal hibachi-style grill with its removable grate that sits above the flames or coals below. An added bonus: This fire pit will make a campfire guru out of anyone. An attachable fan pushes and circulates air onto the flames to help keep the wood burning more efficiently and longer. Its advanced airflow system also helps produce less smoke than a traditional fire pit.?
We’ve tested the Solo Stove before and shared why we love its nearly smokeless campfire experience. However, we originally didn’t test out the various cookware and accessories that you can buy with it. Now that we have, well, we’re in love. Cooking over the Solo Stove makes this fire pit an even more worthwhile investment. Solo Stove sells various cast-iron cooktops (which we talk about below) and accessories that turn this portable campfire into an epic outdoor cooking setup.
Grill over an open flame in your own backyard without the fuss of backcountry cooking. The Big Horn fire pit was built to make cooking outside convenient for experienced outdoor chefs and newbies alike. This 40-inch grill includes a cooking grate that swivels 360 degrees so you can cook over intense heat or let your food rest away from the flames. If cooking over charcoal is more your style, you can do so with the Big Horn’s removable charcoal pan that easily converts the fire pit into a traditional charcoal grill setup.?
Snow Peak’s sleek and efficient outdoor products are designed to help you enjoy (and cook) in the outdoors no matter if you’re in the backyard, at the beach or in the backcountry. The Takibi Fire & Grill, best for cooking skewers like Japanese yakitori, weighs 23 pounds but packs down flat for easy carrying in its included tote bag. It comes with a removable grill top and a protective baseplate that keeps the fire pit stable and deters embers from burning the ground.
This is an extremely heavy-duty stainless steel fire pit designed for epic bonfires and endless options for cooking outdoors. Breeo's smokeless fire pits are compatible for backyard grill-outs or campsite cooking in the front- and backcountry. Get this stand-alone fire pit and add your own grill top or opt for one of Breeo’s cooking accessories. Another popular option is the fire pit bundle ($719) that comes with your choice of X Series fire pit size (which ranges from 22 to 34.5 inches in diameter), an Outpost Grill, a lid and an ash shovel.
Campfire grates and grills
Grill over a bed of coals or a roaring fire with this minimalist grate system that’s compact, portable and durable. The Breeo Outpost Grill requires no extra tools to set up, like a mallet or hammer, as its self-hammering design uses the system’s post and anchor to secure the grill. The Outpost is compatible with all X Series and Y Series fire pits, or you can anchor the grill in the ground over a rustic or traditional campground fire pit.
Using Camp Chef’s Lumberjack grill is as easy as unfolding it and setting it over the fire. This super-simple cooking system, constructed of plated steel, was made to last for years — even over the hottest of fires. The Lumberjack’s folding legs make it easy to pack, so it’s ideal for car-camping adventures, backyard cookouts or beach barbecues.
Outdoor chefs looking for a super-lightweight cook system to throw over the fire or coals should check out the GSI Folding Campfire Grill. It weighs just over 2 pounds and features foldable legs for easy packing. Corrosion-resistant and welded stainless steel means this no-frills grill will last generations. Better yet: At $30, you won’t break the bank with this grill either.
Tripod grills come in handy when fine-tuning the distance of your food over the heat. Best for precision cooking over a fire where a built-in grate isn’t an option, a tripod-style grill quickly and easily allows you to change the height at which the grill sits over the flame or coals. Coleman’s tripod grill is an affordable option but might rust in wet environments since its main grill is constructed with ?galvanized steel.
When weight isn’t a concern, this grill and griddle combo is a top pick for outdoor chefs who want ample space to grill outdoors. Weighing in at 36 pounds, Camp Chef’s full-steel Mountain Man cook system simply stakes in the ground and you’re ready to cook. Swivel the cook surfaces away from the heat once your food is finished or back over the heat to continue cooking.
Versatility and packability make this foldable campfire grill a top choice for all kinds of outdoor cooking. Made of full alloy steel, Adventure Seeka designed the cooktop as a griddle and grill hybrid so you can sautée and barbecue at the same time.?
Camp cookware
You can’t go wrong with this cult-classic cast-iron skillet made for outdoor cooking. Lodge’s classic cast-iron skillets range from 3 inches to 15 inches and come pre-seasoned. That’s great if you don’t want the hassle of cleaning up an antique or seasoning a new one. The brand has crafted heirloom-quality cookware and accessories since 1896, so rest assured this cast iron’s the real deal.
Related: Best cast-iron skillets of 2023
From searing to sautéeing to simmering, Lodge’s Cast-Iron Square Grill Pan makes grilling a universal experience, no matter where you cook over a fire. A go-to for all kinds of cooking means you can bring fewer pots and pans to the campground. Save on space and avoid spending hoards of money with this cast-iron pan suited for a wide range of cooking — burgers, chicken, seafood, veggies and stews included.?
Now, if you really want to splurge, Shaw recommends (and swears by) this carbon steel skillet. “These are really nice and they’re light, beautiful and season really easily too,” says Shaw. “I use this all the time both indoors and out.” Carbon steel is much lighter than cast iron but also more expensive. You don’t have to worry about durability either; this metal is forged to last a lifetime.
The cast-iron griddle top is our favorite to use with the Solo Stove products because it’s easy to set up and clean, and it cooks all kinds of foods really well — like searing pork chops and sautéing veggies. Solo Stove makes other grill top accessories like a wok top and a grill top. They also come in sizing to fit many of Solo Stove's other stove models. (This one fits the Bonfire.) Also, make sure you buy the appropriate-sized Hub to go with it, which supports the cast-iron tops.
If baking is more your style, opt for Lodge’s classic Dutch oven. You can throw this cast-iron pan directly onto hot coals without damaging the bottom side of the cookware. To simulate an oven, throw hot coals on top of the shut lid to encompass it in heat. From cooking bread and pastries to simmering a stew, outdoor chefs can’t go wrong with this classic Dutch oven.?
Camp kitchen accessories
Moving coals and shifting your fire to cook over can be a lot easier with the right tools. That’s where a coal or ash shovel comes in. “A small shovel is a good thing to have in your outdoor cooking tool kit,” says Garcia. “I would emphasize a small shovel because you never really want to move a ton of coals at once.?If you don’t have a shovel, you can use a hatchet or something that’s not extremely flammable.”
While some folks use this for indoor fireplaces, it’s also a great tool to bring with you to the campground or use in the backyard when tending to a fire — especially while cooking. This steel campfire tool is simple yet makes cooking over the fire much safer than pushing around hot logs and coals with a flammable stick. Added bonus: It’s affordable.?
Fire-resistant gloves are another great way to protect yourself from harsh burns when cooking over an open flame. Move around hot logs in the fire or use these gloves to pick up scalding-hot cast-iron pots without burning yourself. Their nonslip silicone coating helps grip slippery pans, and they’re machine-washable too.?
Whether you forget a key cooking utensil, forget your spices or drop a full load of food in your arms, carrying cookware to, from and around the campsite (or even your own backyard) can be a pain. Mountain Hardwear’s camp tote can help you stay organized when cooking outdoors.
Claire Cusack, a group camp chef and natural food forager based in Bellingham, Washington, says it’s a game changer for how she packs for her outdoor kitchen adventures. “It’s perfect for [my partner and me] because when we want to pack up the van and go on a trip, I can put all our seasonings, sauces, cookware and food in that, and just put it in the van and go.”
You can’t cook if you can’t see, so make sure to bring a light along with you to the campground to illuminate your camp kitchen. Adventure photographer and founder of Little Grunts, Paulina Dao is a fan of the MPowerd inflatable camp lights because they’re lightweight, they're incredibly packable and they add some nice ambiance when it’s dark out.?“It can be charged via solar or via USB, which is great when you don’t have access to electricity,” adds Dao. “Let it stand on the table or hang it in [a] tree so you can see.”
“I like to have little squeeze bottles for olive oil or like vinegar in my camping kit,” says Cusack. “Make sure you invest in something that definitely doesn’t leak and is small enough to transfer to and from the campground but also enough to cook with.” The Nalgene Travel Kit, which also comes in a larger pack, comes with a variety of containers you can use for sauces, oils and even shampoo if you want. The smallest containers in this kit are also great for salt and pepper.
No one loves washing the dishes, but it’s a necessary part of a well-cooked camp meal. This 20-liter, collapsible kitchen sink folds down and doesn’t take up a ton of room in your car. Its thick, nylon walls stand up when it’s full too, so you don’t have to worry about spilling your dirty sink water.?
Treat the planet with care and wash your dishes with Sea to Summit’s wilderness soap. We use this soap for showers too. You only need a small drop (a capful) since it’s concentrated and foams up a lot. Please follow Leave No Trace principles and don’t put biodegradable soaps in natural waterways like rivers and lakes. Use at the campground shower only.
