DIFFERENT TYPES OF FIRES - Part 1

Articles In This Section:

· Around the Fire

· FINDING THE RIGHT TYPE OF WOOD

· KINDLING A FIRE

· DIFFERENT TYPES OF FIRES - Part 1

· DIFFERENT TYPES OF FIRES - Part 2

· COOKING SITES

· BAKING BREAD

· DRILLING A FIRE - Part 1

· DRILLING A FIRE - Part 2

If you need a fire for cooking, add some heavy blocks of wood on top of the thicker branches as a final touch for a pile of strong, glowing heat. The best thing is a few short thick logs laid around the fire in the form of a star or the spokes of a wheel, so that only one end of each stick touches the flame. As the burning progresses, push the sticks further into the center and new glowing ashes will be formed.

Would you like to fry an egg in a primitive way? Use a flat, sun-heated stone from a dry stream bed as a hot plate, or you can even heat the stone in the fire. Remove the soft center from a slice of bread, so that you have a ring in the middle. Then lay this bread on the stone and break the egg into the ring. When the egg has cooked, you can eat it right off the stone.

You can slice or notch hot dogs at the ends and spear them on a green twig, then cook them over the fire or the glowing coals. Don't ever hold meat directly in a flame, or you will char it.

Raw meat should be salted and wrapped up, first in butcher's parchment paper and then in a few layers of damp newspaper or wrapping paper. Shove this package into the glowing coals, and continue to keep the fire going. In about an hour, a piece of beef that isn't too thick will be done. The damp paper keeps the meat from burning.