![]() ![]() Before you get your fire started, create a sturdy surface-I like to use three or four similar-size stones-to rest your grate on so you have an even cooking space. This is the key piece of gear that elevates a campfire to a camp stove. Your second step is finding a grate to cook meat on or rest a pot over. “Pine can create acrid smoke that’ll leave a tarry taste to your meat,” Alvarez-Roos says. ![]() If you’re foraging for your wood, beware sappy trees like pine. If you have the option of bringing your own fuel, go for a hardwood like a cherry or oak, because it’ll burn hotter and cleanly. As any pro barbecue chef will tell you, the type of logs you burn will impart flavors into the food. This may sound like a no-brainer, but the exact type of wood matters. Here’s his list of necessities for getting it right. ![]() His instructions were simple: “Don’t fuck it up!” Sounds straightforward, but a lot goes into preparing and cooking gourmet meals over an open fire, and Alvarez-Roos has been doing it for 25 years. I was working for Bio Bio as a guide, and he put me in charge of grilling a few hundred dollars’ worth of salmon for clients on a river trip. It was my friend Lars Alvarez-Roos, co-owner of international outfitter Bio Bio Expeditions, who taught me how to skillfully craft a camp meal. ![]()
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