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Fun Things to Cook on an Open Fire
Table of Contents
- Grilled Meats and Hearty Campfire Recipes
- Skewers, Kebabs, and Handheld Campfire Meals
- Foil-Packet Meals and Cast-Iron Skillet Recipes
- Potatoes and Campfire Sides
- Easy Campfire Snacks and Quick Bites
- Campfire Desserts and Sweet Treats
- Open-Fire Cooking Equipment and Heat Management
- Fire Safety and Food Safety When Cooking Over an Open Fire
- Frequently Asked Questions
Last Updated: October 6, 2026
Grilled Meats and Hearty Campfire Recipes
Cooking over an open fire is the foundation of campfire cuisine, whether you're grilling meat or preparing other dishes. Sausages, chicken, pork chops, and steak deliver the best results when you understand heat management and timing. The difference between a mediocre meal and a memorable one comes down to equipment and technique.
Sausages and Hot Dogs
Sausages are the easiest meat to cook over an open fire, forgiving, quick, and consistent even for beginners. Place them on a grill grate 15-20 centimetres above the coals and turn every 3-4 minutes until browned, roughly 10-12 minutes total.
Hot dogs cook faster, usually 6-8 minutes. The key mistake is cooking too close to active flames, which chars the outside before the inside cooks. Position your grate higher and let residual heat do the work; the Lifetime Warranty ANVIL Grill's adjustable height feature dials in the perfect distance without guessing.
Chicken and Pork Chops
Chicken requires more attention because undercooked poultry is unsafe. Pound breasts to even thickness; bone-in, skin-on thighs are more forgiving and stay juicier. Cook thighs skin-side down for 6-7 minutes, then flip and finish 8-10 minutes depending on thickness.
Pork chops (2-3 centimetres thick) cook in 12-15 minutes. Start over hotter coals to build crust, then move to cooler zones to finish without drying out. Aim for 63°C internal temperature.
Both benefit from a simple dry rub applied 30 minutes before cooking: salt, garlic powder, and black pepper are enough.
Steak and Grilled Shrimp
Steak over an open fire tastes better than most people expect. Thick cuts (4-5 centimetres) are more manageable than thin ones.
The ANVIL Grill's adjustable design lets you control heat precisely: lower the grate for a hard sear, then raise it to finish without charring. Rest the steak 5 minutes to retain juices.
Shrimp cooks in minutes on skewers or a flat grate. Thread onto green branches or metal skewers and cook 2-3 minutes per side over medium-high heat until opaque and slightly curled. Brush with garlic butter and herbs.
Skewers, Kebabs, and Handheld Campfire Meals
Skewers and kebabs are the most versatile campfire cooking method, combining meat and vegetables in one portable package. Thread meat and produce onto branches or metal skewers, cook over coals, and serve directly from the stick for minimal cleanup.
Vegetable and Meat Skewers
Alternate chunks of meat (beef, pork, or chicken) with bell peppers, onions, zucchini, and mushrooms. Cut everything to similar sizes, and soak wooden skewers in water for 30 minutes to prevent burning.
Pair 2-3 centimetre cubes of meat with slightly larger vegetable pieces; vegetables cook slower, so the size difference balances cooking time. Brush with oil, season, and cook over medium-high coals, turning every 2-3 minutes, for 12-15 minutes.
Campfire Tacos and Pizza
Tacos are surprisingly easy over an open fire. Cook seasoned ground meat in a cast iron skillet on a grill grate, warm tortillas over the flames for 10-15 seconds per side, then assemble with fresh toppings and salsa.
Campfire pizza needs more setup but delivers impressive results.
The 10" Shallow Skillet from Browns Outpost is perfect for tacos and other quick campfire meals. Its shallow walls heat fast and distribute heat evenly, so nothing sticks or scorches.
Foil-Packet Meals and Cast-Iron Skillet Recipes
Foil packets are the workhorse of campfire cooking: almost no cleanup, entire meals in one package. Lay out heavy-duty foil, add protein, vegetables, and seasonings, seal tightly, and place directly on hot coals. The packet steams the contents while the foil protects against flame.
Fish and Vegetable Foil Packets
Build a foil packet with fish fillet, sliced potatoes, bell peppers, and herbs, seasoned with salt, pepper, and oil. Seal tightly and cook on coals for 12-15 minutes; the fish flakes easily and the vegetables turn tender.
Salmon works particularly well because its fat content keeps the meat moist even with longer cooking times. Trout and whitefish are equally reliable. The key is not overcooking.
Vegetable-only packets are lighter for backpacking trips. Layer zucchini, carrots, onions, and mushrooms with garlic and herbs. Cook for 10-12 minutes and serve as a side dish or light main course.
Campfire Skillet Dinners
A cast iron skillet on a grill grate becomes your campfire kitchen. The 12" Roasting Pan from Browns Outpost is ideal for searing meat and building pan sauces over open flames: heat the pan, sear your protein, remove it, cook vegetables in the same pan, then return the meat to finish.
One-pan dinners like beef and vegetable stir-fry, chicken with beans, or pork and mushrooms all work beautifully. The thick cast iron distributes heat evenly; start with high heat for searing, then moderate it for simmering and finishing.
The 12" Dutch Oven is perfect for braises and stews that simmer 45 minutes or longer. Sear the meat, add vegetables and stock, cover, and nestle the pot into coals; the flanged lid holds coals on top, creating an oven-like environment.
Potatoes and Campfire Sides
Potatoes are the backbone of campfire meals, filling, versatile, and forgiving. Baked potatoes, roasted root vegetables, and bean dishes round out grilled meats.
Baked Potatoes and Roasted Vegetables
Wrap large potatoes in foil and place them directly on coals for 30-45 minutes depending on size. They're done when a fork pierces the flesh easily. Serve with butter, cheese, and toppings.
Roasted vegetables cook faster than potatoes. Toss chunks of carrots, parsnips, bell peppers, and onions with oil and herbs.
The 7.5" Sauce Pan with Lid from Browns Outpost is perfect for cooking beans or simmering vegetables as a side dish. Its fitted lid traps steam and heat, so your sides cook evenly without scorching.
Beans, Cornbread, and Halloumi
Canned beans heated in a cast iron pot become a hearty side in minutes. Drain and rinse, add onions, garlic, and spices, and simmer 10-15 minutes. They pair perfectly with grilled meat.
The Lifetime Warranty ANVIL Grill →
Cornbread baked in a cast iron skillet over coals is a revelation.
Halloumi is a game-changer for vegetarian campers. This semi-firm cheese has a high melting point, so it browns beautifully on a hot grill grate without melting into a puddle. Cook for 2-3 minutes per side until golden.
Easy Campfire Snacks and Quick Bites
Not every campfire meal needs to be elaborate. Simple snacks satisfy hunger between meals with minimal equipment.
Roasted Apples and Simple No-Special-Equipment Snacks
Roasted apples stuffed with cinnamon and sugar are a light dessert or breakfast option. Core an apple, fill the cavity with brown sugar, cinnamon, and a dot of butter, wrap in foil, and cook on coals for 15-20 minutes.
Nuts develop deeper flavour when you cook them on an open fire in a cast iron skillet. Spread them in a dry pan and stir occasionally over medium heat for 8-10 minutes.
Toasted bread rubbed with garlic and olive oil becomes an instant side or snack. Hold slices over the flames briefly until they're golden, then rub with a cut garlic clove and drizzle with oil.
Campfire Desserts and Sweet Treats
Desserts over an open fire range from simple to impressive. S'mores are the obvious choice, but cinnamon rolls and pie-iron desserts offer more variety.
S'mores, Cinnamon Rolls, and Pie-Iron Desserts
S'mores are iconic for good reason. Toast a marshmallow over coals until golden outside and soft inside, then sandwich it between two graham crackers with a piece of chocolate; the residual heat melts the chocolate perfectly.
Cinnamon rolls baked in a cast iron skillet rival any oven version. Bring store-bought rolls in a container, arrange them in a preheated skillet, cover with foil, and bake on a grill grate for 15-20 minutes.
Pie irons (cast iron sandwich presses) cook desserts in minutes. Fill one with jam, Nutella, or cinnamon sugar, close it, and hold it over coals for 2-3 minutes per side.
Open-Fire Cooking Equipment and Heat Management
The right equipment transforms campfire cooking from frustrating to enjoyable. Managing heat and choosing the right tools separates successful outdoor cooks from those who struggle.
Choosing the Right Grill Grate and Adjustable Equipment
A grill grate is the most essential piece of campfire cooking gear, positioning food at a safe distance above flames and coals so heat cooks evenly without charring. Look for heavy-duty grates that won't warp under weight.
Adjustable grills like the ANVIL Grill from Browns Outpost eliminate guesswork. Raising or lowering your cooking surface lets you dial in exact heat without moving food or repositioning coals.
Cast iron cookware—skillets, Dutch ovens, and roasting pans—conducts and retains heat better than any other material. A 12" Dutch Oven from Browns Outpost holds steady temperature for hours, making it ideal for slow-cooked braises and stews.
Managing Flames and Hot Coals for Safe Cooking
Hot coals are safer and more reliable than active flames.
Understand the temperature zones in your fire pit: the hottest area is directly above coals, with cooler zones at the edges and higher up.
Never leave food unattended; campfire cooking happens quickly and flames can flare suddenly. Keep water nearby and position your grate so you can rotate food without leaning over heat.
Fire Safety and Food Safety When Cooking Over an Open Fire
Open-fire cooking requires attention to both fire safety and food-handling practices.
Fire safety begins before cooking starts.
Food safety is equally critical. Keep raw meat separate from ready-to-eat foods. Use separate utensils for raw and cooked items.
Wash your hands before eating and after handling raw meat; without running water, bring hand sanitizer or wet wipes.
Cast iron cookware from Browns Outpost requires simple care. After cooking, burn off residue over the fire, then brush clean while warm.
Cooking over an open fire is one of the most rewarding outdoor skills you can develop.
Frequently Asked Questions
What equipment do you need to cook on an open fire?
At minimum, you need a grill grate or adjustable grill positioned over hot coals or flames. The ANVIL Grill ($174.99) offers adjustable height control to dial in exact heat. For versatility, add cast iron cookware like a 10-inch skillet ($32.99) or 12-inch Dutch oven ($52.99). These pieces handle direct flame and coals, heat evenly, and last a lifetime with proper care.
What are some fun campfire snacks that don't require special equipment?
Roasted apples, marshmallows for s'mores, and corn wrapped in foil are easy options. You can also toast bread directly over flames on a stick, roast hot dogs on a skewer, or warm cheese and crackers in a small cast iron pan. These require minimal gear and deliver satisfying results for quick snacking between meals.
Can you cook a full meal over a campfire?
Absolutely. Use a Dutch oven for braised meats and stews, a cast iron skillet for proteins and vegetables, and foil packets for complete meals with sides. The 12-inch Dutch oven serves 4-6 people comfortably. Layer your cooking: start with coals underneath, add your main dish, and use the side of the fire for warming sides simultaneously.
How do you manage heat and timing when cooking over an open fire?
Position your cookware at different heights: closer to flames for high heat and searing, higher up for gentle simmering. An adjustable grill lets you raise or lower the grate without moving the food. Start with hot coals rather than active flames for steadier heat. Most campfire meals take 15-30 minutes; monitor food closely and turn pieces halfway through cooking.
What are some fun campfire desserts besides s'mores?
Cinnamon rolls baked in a Dutch oven with coals on the lid, apple cobbler, pie-iron sandwiches filled with chocolate and fruit, and foil-packet brownies are crowd-pleasers. Roasted apples with cinnamon and honey, grilled peaches, and campfire bread pudding also work well. A cast iron Dutch oven doubles as a camp oven for baking bread and desserts.
