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that will tend to extinguish the coals. To lift the pot up off the fire, often two small logs of similar size may be used on either side of the pot; camp-style Dutch ovens have three legs built into the pot to perform this function. An alternative is the use of a metal thread or mesh fire basket. This allows continued airflow through the fire while providing optimal heat. The one downside to this form of cooking is that the pots will become blackened with soot and ash, which can be difficult to scrub off. The ash and soot buildup can be easily avoided by applying a thin layer of dish soap (preferably biodegradable) to the outside of the pot before cooking. The ash and soot will stick to the soap which is then easily rinsed off later.
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1275:. In rare occasions, portable camping canisters have been known to explode. These can be caused by leaks or overheating around the compressed canister. Adequate air ventilation can prevent overheating during use. It is recommended to operate such portable cooking instruments in the open, despite the pull of luxury in having them operate inside a tent. Several incidents involving camping and cooking fires have resulted in fatalities and severe injuries.
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identical to that historically used in home fireplaces before the invention of stoves. Two vertical iron bars with an iron cross-piece allow pots to be hung at various heights or over different temperatures of fire. Griddles, grills, and skewers can also be hung over the fire. When working with wood, one may use two tripods, lashed with
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867:. In this method, a piece of bamboo is set diagonally above a fire. The bamboo is perforated from within (between the joints) and water is placed in the lowest bamboo segment. Food (e.g. rice) is then placed in the top segment which is steamed due to the water evaporating from the heat in the lowest segment.
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are a type of equipment that is powered by the sun, and no other fuel is required, creating a positive environmental impact. There are large variations of design and functionality, where the parabolic solar cookers offer the highest temperature, often more than 750 degrees F. SolSource solar stove is
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water is the most common kitchen operation undertaken on the trail, used for cooking or reconstituting food, making hot beverages, cleaning up, and even sanitizing drinking water. Portable stoves are therefore generally rated in terms of how quickly they can boil a liter (or another appropriate size)
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may decide to cook on a campfire to avoid the need to carry extra equipment; however, most campfire cooking is done in outside of wilderness areas. Cooking food using a campfire can be tricky for those not accustomed to it; also, due to the risk of fire damage, campfires are illegal in many areas, so
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settings is somewhat different compared to household foods and also differs depending on the type of cooking activity. While someone at a public campground may have easy access to a grocery store and be able to prepare plenty of recipes with fresh meat and vegetables, someone on an extended trip into
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In addition, there are often special techniques for baked goods made on the trail in the absence of specialized camp oven equipment, including flipping over the (lidded) pan while on the heat and the "twiggy fire", which mimics the use of charcoal on the lid of a Dutch oven using a small campfire on
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do not burn/ignite as they contain enough oil to resist the heat from the flames (at least until the frying is complete). The way to adapt recipes where food is wrapped in foil is to use a barrier such as baking or silicone paper between the food and the foil; the overall technique is similar to the
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A good alternative to cooking with a tripod is to cook directly on the fire itself. To do this properly the fire needs to have a reasonable bed of coals and to have burned down to the point where it is not a roaring fire. While the pot may be set directly upon the coals, this is not preferable since
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where the meat is cooked slowly over hours at a significantly lower temperature. Grills over a campfire are used in the same way as an ordinary backyard charcoal grill. If the food is simply placed on the grill, it may catch fire so it requires constant attention. Hand-held grills, aka broilers that
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Like camp frying pans, camp pots are generally made of very lightweight material (often aluminum or, at a considerable price premium, titanium). Though less of a worry given the thermal mass of water, the camp cook must still take care not to allow food to burn, since the pot itself has very little
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Ceramic grills come in many guises and have been around in simple format since ancient times. Many modern cookers sport ornate designs that can be quite beautiful. These grills cook well and efficiently because they retain heat and seal in moisture. Most quality grills are weatherproof and can be
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too may be used (small iron molds with long handles), into which can be placed slices of bread with some form of filling — which are placed over hot coals to cook. When using meat, roasting can have the advantage over grilling in that the grease that drips from the food can be reused. This can be
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on a campout as devices for baking on portable stoves exist and clay ovens can be constructed at longer encampments. A pot hanging over the fire, although picturesque, may spill, and the rigging may be difficult to construct from found wood. Generally, this is done with metal rigging, much of it
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in a moderate-size pan often simplify their work and speed up their service by pouring enough batter to make one large, moderate-thickness pancake that takes up the entire pan and then cutting the final product with the spatula to serve individual portions. Also, camp cooks often replicate toast
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to refuel portable cookers, gas cookers need to be checked for leaks and kept well away from heat and tents in a sheltered and stable setting. Most modern tents are made of lightweight synthetic materials that are not fire retardant. Fires and flames must be properly extinguished and not left
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are also used depending on the stove design; while two-burner models are commonly used for front-country camp stoves and function much like residential gas stoves, backpacking stoves generally put out a much more concentrated and less powerful flame and require lightweight cooking equipment
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pans for this purpose as well), so extra care must be taken to evenly cook the food, especially over the small-diameter flame of a portable stove. A "round the clock" technique, where the frying pan is moved repeatedly to expose different parts of its base to the flame, is the most commonly
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Most outdoor cooking is dictated by the foods themselves which are to be cooked. The first five discussions below, of direct heat, boiling, frying, grilling, and roasting, will, perhaps, describe the cooking methods employed most often in outdoor cooking. These techniques will require only
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were traditionally specially designed for camping, and such pots (often with legs and a handle, both for suspending the pot over a fire) are still widely available, though sometimes at a premium over flat-bottomed stove-top models. The oven is placed in a bed of hot coals, often from a
1058:. While it is most associated with scouting today, the term "backwoods cooking" pre-dates Scouting by at least 25 years. Within scouting it may also be known as "lightweight cooking," which may also have a focus on using aluminum foil for cookware for much lighter-weight cooking.
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recommended solution to the problem, though it is also possible to use a flame diffuser to achieve the same effect. For campfire use, on the other hand, some camp cooks prefer a legged cast-iron pan called a "spider", which is elevated to allow a small fire directly beneath it.
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country because cooking activities and food storage attract these potentially dangerous animals. Food preparation and storage must be located a safe distance from sleeping areas, so a fire near the camp cannot be used for cooking. Food may need to be stored in
1051:, fruit skins, and heated stones. Traditionally backwoods cooking takes place over a wood-burning fire because wood is the most available fuel source in the backwoods. As a result, some recipes include information about the intensity of the fire to be used.
969:), leaf wrapping, and plank grilling, where food is cooked on a wooden plank set above the fire. Hot-stone cooking, where food is placed on a heated stone next to or even in the fire, or where fire-heated stones are dropped into a pot are other methods.
986:, though written to a certain extent as a humor book, is considered the authoritative reference on the subject. The food is usually wrapped in several layers of aluminum foil and secured onto the engine block or other hot parts of the engine.
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Scouts around the world take part in different backwoods cooking competitions. These competitions are often local in scope, group or district competitions, but some are held by national scout associations; such as that held by the
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used year-round to grill, BBQ, smoke, and bake. Other benefits include fast heating time and a lack of hot spots. They are fuel-efficient, using a minimum of charcoal, and may be safer for children due to the lack of hot spots.
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will not be able to carry large amounts of fresh food, due to the extra weight from high water content, and will have to rely heavily on food with low water content, such as dried meats and vegetables, packaged dehydrated
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Camp frying pans often lack handles for easy packing, with the camp cook using a clamp-like device to pick up and move the pan. Camp frying pans are generally made out of very thin metal (though some campers do use
392:) from the supermarket are popular as well. Alternatively, some wilderness experts advocate bulk rationing, in which each hiker is given a selection of raw ingredients and prepares a meal from scratch on the trail.
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pot, traditionally made with three short legs and a concave cover for holding hot coals on top. While such pots are generally considered too heavy for backpackers, Dutch ovens are often used in group camp-outs and
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by several techniques. The techniques for cooking on a campfire are no different from those used for everyday cooking before the invention of stoves or when stoves were still not available. Individuals who are
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Recipes are often designed with significant planning and home preparation in mind, with certain ingredients mixed at home and then cooked on the trail; to that end, there are several providers of
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are widely used in areas where fuel such as wood is scarce or there is a significant fire or environmental hazard to building a campfire. Such devices usually use liquid fuel (usually a
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due to the heavy weight of the pot. Dutch ovens are convenient for cooking dishes that take a long time such as stews, joints of meat, and baked goods. They are not the only option for
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using a frying pan: a bread slice (or more, or a combination of whole and cut portions) is placed in a well-greased pan, pressed down with a spatula, flipped, and pressed down again.
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of water; indeed, some commercial stove models are specifically optimized for fast boiling, with other operations such as frying or baking being an afterthought.
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in North
America, and indigenous tribes in South America. These methods have been refined in modern times for use during recreational outdoor pursuits, by
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with additional coals placed on top of the lid, which in camp ovens usually has a raised rim to keep the coals from falling off. Dutch ovens are made of
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An improvised griddle can be made by putting a flat stone directly on the fire (or above it, on top of other stones). Food is then placed on the stone.
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food, both ingredients and full meals, to the outdoors market, and just-add-water instant meals (including hot cereals, pasta or rice in sauce, and
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is the preparation of food in the outdoors. A significant body of techniques and specialized equipment exists for it, traditionally associated with
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are commonly cooked this way but entire meals can be cooked in one packet. Besides aluminum or tin, organic material such as leaves (of trees, "
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713:. This was common for centuries, used to make bread, pies, and other items, and is still popular today, particularly among campers who enjoy
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628:. Normal (salted) butter may also be appropriate for camp use, but unsalted butter or lard may not be, due to their shorter shelf life.
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are metal containers designed to surround an article of food being baked over an open flame and reflect the heat towards the food.
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and desserts made on the trail. As a general rule, the frying medium used in camp cooking is usually either vegetable oil or
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Currently, much of the work of maintaining and developing outdoor cooking traditions in
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Outdoor cooking elements can be dangerous due to their high flammability and proximity to occupants. Use of highly
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such as a cooking pot; however there are many recipes without any. Some backwoods alternatives to cookware include
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Camping food is often very high in fat and carbohydrates to provide energy for long hikes, and hikers (much like
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rudimentary, commonsensical tools. Additional methods described further below may be of interest only to those "
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Backwood cooking is a method of cooking without the use of kitchen implements. It commonly takes place in the
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clamp over the food may be used for various tasks like warming food, grilling burgers or sausages or making
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their meats. Ovens can be made from cast iron, sheet metal, or aluminum foil-covered cardboard boxes.
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No survivors: Father, young daughter lose fight for life after tent blast claims teen son
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Possibly the simplest method of cooking over a campfire and one of the most common is to
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Please expand the article to include this information. Further details may exist on the
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hung from a tree or post. Other animals may be attracted to food too; most notably
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are simple to use and food being grilled tends to pick up some flavor from the
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racers have occasionally resorted to cooking on accessible sections of the
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or aluminum foil, crimped to seal, and placed on or under hot coals.
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caught while on the trip, as well as pancakes and certain kinds of
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1705:, 4e and 5e. Mechanicsburg, PA: Stackpole Books, 1997 and 2004,
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Other simple methods include clay wrapping food (such as in the
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1043:. Some variants of backwoods cooking allow the use of items of
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that can be held above the flames. This is popular for cooking
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Documentary in which rice steaming in bamboo is demonstrated
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unattended. Wind can carry hot embers, possibly igniting
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Another commonly used technique is the baking of food in
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Putting a baking sheet pan over a furnace can allow for
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are placed on the ground next to the fire, and gather
921:" lotus, "Dendrocalamus lactiferous Munro" bamboo aka
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done by placing a fireproof container under the food.
1485:"Scouts celebrate 100 years of the Scouting movement"
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Special precautions are required for camping in the
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packets. Food is wrapped inside a durable packet of
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Outdoor cooking with a large pot and other utensils
109:. Unsourced material may be challenged and removed.
1673:"Scouts' first ever Backwoods Cooking Competition"
972:Long-distance truckers, automotive travelers, and
941:makinoi" bamboo (桂竹籜), etc.), and skins of fruit (
601:) are sometimes used for direct grilling of food.
1054:Backwoods cooking is widely practiced within the
1039:, often in combination with wild or conventional
1134:rather than more typical kitchen-type utensils.
27:For information on more outdoor techniques, see
1649:. The Observer of Sri Lanka. 19 February 2009.
612:is not always necessary, but is often used for
1155:an example of a high-temperature solar stove.
780:and are generally not considered suitable for
381:to mask the flavor of the chemical treatment.
1769:
566:, circa 4th-6th century BC, exhibited in the
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883:The original form of covered cooking is the
497:Alternatively, a fireproof container (e.g.
72:Learn how and when to remove these messages
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1909:
1805:
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1121:and solid fuels such as wood shavings and
1450:Backyard Provisions - Wood Plank Grilling
588:, although that is not by design as in a
227:Learn how and when to remove this message
169:Learn how and when to remove this message
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801:are more secure but difficult to carve.
468:in an area that allows the gathering of
1734:Tent catches fire in campsite gas blast
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1166:
1086:(the pot stand is omitted for clarity)
509:) is placed (or hung) above the fire.
377:-based water disinfectants as well as
1635:. London: The Boy Scouts Association.
1631:Gerald Baerlein; Eric Colley (1961).
1590:. London: The Boy Scouts Association.
1255:bear-resistant food storage container
198:about the history of outdoor cooking.
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107:adding citations to reliable sources
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1020:Backwoods cooking, without utensils
1647:"Scouts prepare for the big event"
958:but uses a more robust container.
698:The oven set directly on hot coals
655:in the outdoors using heated stone
404:Australian "snags" (English style
302:National Outdoor Leadership School
25:
1653:from the original on 4 March 2016
1510:. This is Bristol. Archived from
1508:"Woodland Wonder: Harry Matthews"
1506:Harry Matthews (14 August 2010).
53:This article has multiple issues.
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61:or discuss these issues on the
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1608:. 28 May 1880. Archived from
737:on a fire, very similar to a
686:A reflector oven prior to use
494:mass to spread the heat out.
485:In backpacking particularly,
473:many campers prefer to use a
448:Cooking potatoes in a bonfire
1487:. Banbury Cake. 15 July 2010
1227:Cooking over a hunter's fire
744:Closely associated with the
456:. Campfires can be used for
2017:Bain-marie (Double boiling)
1536:Scott Wiggins (July 1997).
1109:derivative or some kind of
1028:From a 1921–1922 yearbook,
505:segment or improvised tree
316:The type of food common in
2453:
2303:List of cooking appliances
1795:List of cooking techniques
1602:"A SAILORS' HUNTING PARTY"
1358:List of cooking techniques
1259:
1113:), but gaseous fuels like
1064:Scout Association of Malta
937:, etc.), husks (of corn, "
725:Dutch ovens and other pots
269:of North Africa, the Arab
26:
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1584:Charles Stafford (1953).
1745:Bear country precautions
1563:The Calgary Daily Herald
1455:January 7, 2014, at the
900:Native American clambake
871:Other covered techniques
808:Outdoor cooking using a
752:of tradition is a heavy
541:often roast slab bacon (
265:in cultures such as the
2308:List of cooking vessels
1878:Grilling (charbroiling)
1679:of Malta. 25 April 2004
1559:"Desert Island Cookery"
1130:") made of aluminum or
1030:Sturgeon Bay, Wisconsin
954:technique developed in
330:, and starches such as
1883:Roasting (traditional)
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1469:How To Cook With Lava
1368:New England clam bake
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568:Ancient Agora Museum
298:wilderness educators
103:improve this article
1633:Lightweight cooking
1612:on January 31, 2013
1538:"Backwoods Cooking"
1215:Camp cooking trench
853:Can-in-can steaming
2427:Cooking techniques
2180:Stir frying (chao)
1697:Pearson, Claudia,
1606:Detroit Free Press
1318:Beverage-can stove
1268:flammable alcohols
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1203:Camp cooking crane
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120: –
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92:This article
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59:
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40:
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2189:Device-based
2133:Mixed medium
1986:Slow cooking
1816:Dry roasting
1740:
1729:
1718:
1698:
1693:
1681:. Retrieved
1667:
1655:. Retrieved
1641:
1632:
1626:
1614:. Retrieved
1610:the original
1596:
1586:
1579:
1567:. Retrieved
1553:
1541:. Retrieved
1516:. Retrieved
1512:the original
1501:
1489:. Retrieved
1468:
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1363:Masonry oven
1277:
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1163:Cooking rigs
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1096:solar cooker
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1034:
994:
988:
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962:
960:
952:en papillote
904:
882:
859:
826:
770:keyhole fire
763:
743:
734:
733:A cast iron
711:masonry oven
704:
658:
639:
630:
608:
580:
531:marshmallows
529:or toasting
516:
496:
492:
484:
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390:instant soup
386:freeze-dried
383:
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315:
300:such as the
291:
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101:Please help
96:verification
93:
69:
62:
56:
55:Please help
52:
2388:WikiProject
2328:Food safety
2216:Slow cooker
2201:Microwaving
2094:Stir frying
2079:Deep frying
1873:Charbroiler
1014:sacrificial
1008:foliage or
980:; the book
947:banana tree
782:backpacking
765:Dutch ovens
670:A homemade
533:for making
466:backpacking
440:Direct heat
427:(schematic)
379:drink mixes
363:energy bars
323:backcountry
287:backpackers
159:August 2011
2432:Scoutcraft
2401:Categories
2262:Fermenting
2196:Air frying
2145:Barbecuing
2084:Pan frying
2064:Blackening
1991:Smothering
1935:Parboiling
1888:Rotisserie
1835:Convection
1809:Conduction
1787:techniques
1683:5 February
1657:5 February
1616:5 February
1569:5 February
1543:5 February
1518:5 February
1491:5 February
1426:References
1373:Pachamanca
1338:Dutch oven
1260:See also:
927:phragmites
898:, and the
889:Polynesian
885:earth oven
793:, but the
750:Dutch oven
739:Dutch oven
539:Hungarians
425:hobo stove
421:convection
344:vegetarian
129:newspapers
58:improve it
2170:Fricassee
2160:Deglazing
2052:High heat
2045:Fat-based
2022:Sous-vide
1981:Simmering
1945:Reduction
1930:Decoction
1920:Blanching
1913:High heat
1866:Radiation
1297:squirrels
1289:bear bags
1285:bear cans
1273:wildfires
1148:from it.
1128:billycans
1107:petroleum
1037:backwoods
1010:ti leaves
892:umu/Hāngī
778:aluminium
774:cast iron
754:cast iron
634:cast iron
626:margarine
618:wild game
547:pie irons
477:instead.
359:chocolate
355:trail mix
340:wild game
210:July 2015
202:talk page
64:talk page
2380:Cookbook
2364:Category
2296:See also
2272:Pickling
2230:Non-heat
2150:Braising
2120:Sweating
2108:Low heat
2099:Sautéing
2069:Browning
2032:Steaming
1996:Steeping
1976:Poaching
1971:Infusion
1966:Creaming
1961:Coddling
1954:Low heat
1940:Shocking
1893:Toasting
1857:Barbecue
1651:Archived
1453:Archived
1419:Scouting
1343:Grilling
1323:Barbecue
1311:See also
1293:raccoons
1132:titanium
1123:hexamine
1045:cookware
963:kleftiko
931:plantain
896:tandoori
861:Steaming
832:Steaming
759:cookouts
715:stuffing
642:pancakes
590:Barbecue
554:Grilling
543:Szalonna
527:hot dogs
513:Roasting
507:bark pot
499:mess can
470:firewood
454:campfire
410:campfire
406:sausages
371:chlorine
351:soldiers
318:outdoors
294:Scouting
279:pioneers
271:Bedouins
33:Barbecue
29:Grilling
2437:Kitchen
2407:Camping
2372:Commons
2287:Souring
2282:Salting
2267:Juicing
2242:Brining
2059:Basting
2001:Stewing
1925:Boiling
1852:Smoking
1826:Searing
1785:Cooking
1703:Cookery
1395:Cooking
1381:Portals
1328:Curanto
1245:Dangers
1115:propane
1111:alcohol
1041:camping
998:cooking
925:(麻竹葉),
653:Cooking
599:hibachi
535:s'mores
523:skewers
487:boiling
481:Boiling
458:cooking
434:foodies
396:Methods
336:polenta
283:campers
267:Berbers
143:scholar
2257:Drying
2252:Curing
2165:Flambé
2074:Frying
1842:Baking
1709:
1303:, and
1301:skunks
1119:butane
1006:banana
1002:Hawaii
943:citrus
865:bamboo
810:Tajine
786:baking
748:, the
735:potjie
707:baking
663:Baking
610:Frying
605:Frying
582:Grills
572:Athens
503:bamboo
375:iodine
365:, and
273:, the
145:
138:
131:
124:
116:
2277:Purée
2237:Aging
1353:Kalua
1348:Hāngī
974:rally
622:bread
595:toast
586:smoke
564:grill
519:roast
423:in a
419:Heat
332:ramen
263:nomad
150:JSTOR
136:books
1707:ISBN
1701:NOLS
1699:The
1685:2012
1659:2012
1618:2012
1571:2012
1545:2012
1520:2012
1493:2012
1407:Food
1305:mice
1280:bear
996:lava
935:taro
821:oven
795:rope
614:fish
461:food
321:the
304:and
285:and
122:news
31:and
1906:Wet
1802:Dry
1287:or
911:tin
819:An
776:or
616:or
570:in
373:or
105:by
2403::
1675:.
1604:.
1561:.
1528:^
1476:^
1307:.
1299:,
1295:,
1253:A
1126:("
1117:,
1094:A
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