Build a fire that cooks, not just glows.

Cooking over wood or charcoal gets easier when you treat fire as a set of heat zones. A steady bed of coals gives you time to make good decisions.

See the three stages →

Campfire and cooking setup outdoors at dusk

Fire, in three stages

Let the wood get to work.

Flame is useful for lighting and fast blistering, but a bed of glowing coals is the more reliable cooking surface for most meals.

Start small

Use dry, untreated firewood or food-grade charcoal. Leave space for air to move; tightly packed fuel smolders and produces heavy smoke.

Let it burn down

Wait for the large flames to subside and for the fuel to develop a steady bed of glowing embers. Add fuel early enough that new wood can catch before you need the heat.

Make two zones

Bank coals to one side. Keep the other side cooler. Sear over the hot zone, then move food to finish gently or escape a flare-up.

A useful setup

One grate, three temperatures.

You do not need a complicated fire to get control. Rake the coals so heat fades from hot to warm to cool, leaving room to shift the food as it cooks.

Direct heat
Fast sear

Moderate
Finish gently

No coals
Safe landing

Heat varies by grill, fuel, wind, and distance from the grate. Use a thermometer when accuracy matters.

Read the smoke

Clean, light smoke is the goal.

Thick, lingering smoke can leave bitter flavors. Give fresh wood time to catch and burn cleanly before placing food over it. If the smoke stings your eyes, wait a little longer.

Explore techniques →

Keep your first cook simple.

Start with foods that forgive a little variation: thick-cut vegetables, sausages, or small flatbreads. Save large roasts for a day when you can tend the fire without rushing.

Pick an easy recipe →