SC - Open fire Cookery

[LrdRas at aol.com]

In a message dated 6/30/99 2:43:58 AM Eastern Daylight Time, 
MelanieWilson at compuserve.com writes:

<< However this isn't always practical due to size of fire allowed or area or
 time or whatever ! >>

Which brings up the point that a cooking fire should be just that-for cooking 
only.  

Fire making is an art in itself. Different woods burn hotter than other woods 
or make better coals, etc., with each type of wood serving specific purposes. 
Also the size of the coal bed under each pot, it's shape, drafts and many 
other things come into play when cooking with fire. The placement of the 
spits, either close to or further from, higher up or lower down effect 
cooking times and quality. Additionally the amount of time a food is left in 
close contact with the heat source and the amount of time it is rested beside 
the main heat source are mitigating factors in success or failure.

All in all, I would suggest a thorough study of open hearth/firepit cookery 
before attempting this type of cookery. The nuances are as varied as those 
used for electric or gas ranges. Putting a kettle of stuff over an open fire 
or throwing a spit across a firepit does not come close to firepit cooking. 
With the proper techniques and practice, a person can and does produce food 
that is the equivalent of anything produced on a modern stove. without 
resorting to the modern practice of 'barbecuing' every thing that comes near 
the open fire.

Ras
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