[Sca-cooks] Cooking over charcoal

[Philippa Alderton]

--- lilinah at earthlink.net wrote:
> ONE: It's red clay and low or medium fire ware (i
> think), so i would
> like to develop a way to carry it safely so i don't
> smash it into
> little pieces. Any suggestions? I can sew, but i
> don't own
> woodworking tools - this is a hint - i can make a
> padded case, but
> can't built a box. However, i just made the
> acquaintance of someone
> who does, so i may be able to arrange a trade).
> Because of back
> problems, i can't carry something that's real heavy.

Have you considered padded, stiffened, leather? I'm
not sure what you want to spend, but if you can get
part of a hide, it's pretty easy to make a cylindrical
case, and apply the padding inside. For tools you'd
need strong scissors, an ice pick or other awl-type
thing, a heavy needle, and heavy thread. If you get
vegetable tanned (tooling) leather, you can harden it
with a 50/50 mix of beeswax and parafin, with a dab of
alum added. If you want more information, let me know.

> TWO: Because of sensible West Kingdom Fire
> Regulations, i have to get
> the fire bowl at least 18 inches off the ground.
> Since it's about 2
> feet tall, it's too high  to use on the camping
> table i normally use
> for my Coleman stove. Any suggestions for getting it
> off the ground
> that are convenient to carry? Because of back
> problems, cinder blocks
> are too heavy for me.

How high is the fire bowl when set on the ground? A
milk crate with a board on top might do the trick.

> THREE: I haven't built a charcoal fire in about the
> last 20 years.
> Hints? Guides? Information sources?

Pile the charcoal in the center, in a cone. Hose it
doqwn heavily with charcoal starter fluid, and go do
something else for 5 or 10 minutes. Come back and
light it in several places with either those long
matches for candles, or one of those long charcoal
lighters. Let it burn for another 10-15 minutes (You
want the stack of coals all caught) and flatten them
out. If you want to cook throughout the day, just keep
adding charcoal on top, spreading it evenly, about
15-20 minutes before you intend to cook on it.

> FOUR: What sorts of pots/pans are suitable for
> cooking over charcoal?
> Just ordinary kitchen ware? Or do i need to use
> something other than
> stainless steel and/or cast iron on a charcoal fire?

Anything will work- just be aware the charcoal will
blacken the outside of the pans. For easier clean-up,
use a bar of soap all over the outside of the pan.

> In an attempt to head of interesting but not
> useful-to-me information:
> -- I know how to cook "period" food. What i need are
> hints on using
> my kanoon and on using charcoal. I don't want
> recipes, i want cooking
> hints for using charcoal.

Note- you can wrap all kinds of stuff in foil, with
the spices, and any liquids inside, and put them to
the side to cook. Just rotate occasionally, keeping
the open end up, and don't expect potatoes to cook for
the same amount of time that squash or onions take.

Phlip

=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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