Grills and Tripods
One of the most basic pieces of gear for campfire cooking is a device for setting pots over the firepit. The simplest tool for this is the collapsible campfire grill with four legs. These grills are also the lightest of their kind, and therefore the kind best suited to backcountry camping. More flexible, however, is the tripod stand. With the tripod set-up over the firepit, grills, pots and even roasts can be suspended from chains. This equipment is often heavy and therefore best suited to tailgate camping, but a backcountry camper can try making a tripod from green wood at the campsite. Then all he would need to carry are the chains, grill and other paraphernalia, reducing the net weight of the cooking gear.
The classic cooking pot for campfires is the Dutch oven. It is much too heavy for backcountry use, but perfect for tailgate camps. The lid is designed to be as heavy as the rest of the pot, so it can be buried with hot coals from the campfire on the top and bottom. This creates the oven effect that gives the pot its name. It can also be used as a regular pot, making the Dutch oven a very versatile piece of equipment.
Backcountry campers usually prefer aluminium or titanium for camp pots, coffee pots and skillets, since these are the lightest options available. However, as cooking implements both materials heat unevenly and are liable to burn your food unless given constant attention. Tailgate campers do not need to worry about weight so much, and therefore should stick to cast iron cookery. Cast iron pots are durable, nonstick once they have been seasoned, heat evenly and have a old-fashioned, country cooking look that can't be beat.
Many campfire recipes call for nothing more than rolling up fish, meat or veggies into tin or aluminium foil and laying it alongside the campfire or on hot coals. That makes foil an essential part of any campfire cooking kit, for backcountry and tailgate campers alike.
Skewers and Forks
One of the classics of campfire cooking is toasting marshmallows or cooking hotdogs over the open flame. It is also a good way to broil other kinds of meat, as well as improvise camp kebabs. In the backcountry, it is best to simply improvise skewers from sticks of green wood. Tailgate campers can do the same, but may prefer to have iron or steel skewers. Forks are better for large pieces, like big frankfurters or steaks.