There’s something primal and satisfying about cooking over an open fire. No timers, no knobs—just wood, flame, and instinct.
But if you’ve ever burned the outside of your steak while the inside’s still mooing, you know it’s not as easy as tossing food on a flame and hoping for the best.
Here are the go-to tips we live by when it comes to cooking with fire—so you can go from flame rookie to campfire pro.
1. Let the Fire Burn First 🔥
This is rule number one. Don’t rush it.
When you first build your fire, it’s too wild and hot for proper cooking. Let it burn down for 20–30 minutes until you’ve got a solid bed of glowing coals. That’s where the magic happens—steady heat without the flare-ups.
🔥 Bonus Tip: Use hardwoods like oak or hickory. They burn hotter, longer, and give your food that smoky flavor we all chase.
2. Build a Two-Zone Fire
Think of your fire like a stovetop. You want:
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A hot zone for searing
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A cooler zone for finishing or keeping food warm
That way, you’re not stuck playing “flip it before it burns” the whole time.
Slide your MWTP Cast Iron Skillet back and forth between the zones depending on what you’re cooking.
3. Use Cast Iron. Period.
No pan handles fire better than cast iron. It holds heat like a dream and makes everything—from steak to skillet cornbread—taste better.
🔥 Grab the MWTP Cast Iron Skillet. It’s pre-seasoned, deep enough for saucy stuff, and strong enough to survive campfire cooking for years.
4. Get to Know the Heat
Don’t rely on fancy thermometers. Out here, your hand is the test:
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Hold your hand 6 inches above the coals
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Count how many seconds you can hold it there
| Time | Heat Level |
|---|---|
| 2–3 sec | High (searing) |
| 4–5 sec | Medium (roasting) |
| 6–7 sec | Low (slow cook) |
Cooking with fire is all about feel. Pay attention to how your food reacts, and you’ll get the hang of it fast.
5. Keep It Moving
Unlike your stove at home, fire is unpredictable. Flames shift, logs burn down, heat zones change. That means you should:
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Rotate your pan often
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Flip meat regularly (don’t just let one side char)
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Move ingredients to cooler areas as needed
Fire cooking is hands-on. But that’s what makes it so fun.
6. Choose the Right Tools
Flimsy utensils won’t survive here. You need tools built for the elements.
🔥 We recommend:
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The Special Edition Cleaver – for slicing meat, chopping herbs, and everything in between
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The Olive Wood 5 PC Utensil Set – for stirring, flipping, and serving with rustic charm
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The Olive Wood Cutting Board – sturdy, gorgeous, and built for fire-side prep
7. Don’t Forget to Rest Your Meat
This one’s easy to overlook when you’re hungry, but it matters.
After grilling, let meat rest for 5–10 minutes. It gives the juices time to settle so you don’t lose all that flavor the second you cut in.
Serve it straight from the board, pass it around, and soak in the compliments.
Final Thoughts
Cooking with fire isn’t about perfection—it’s about connection. To the food, to the outdoors, to the people around you.
Master these basics, and you’ll not only make better meals—you’ll make better memories.
