What do you cook with?

Eycom, Did the 2 holer when I was a kid, even below zero. Food tastes just as good now as ever. My wife and I made around 100 pints of jam and we have a New Braunfels Smoker. We have about 30 cookbooks and change regions on occasions, right now e are on Indonesian food.

These are installed at our state parks.
Fire Rings

I bring along a lid from an old gas grill that just sits over the top to keep in a bit of heat and smoke and blocks the wind well. I cook nearly everything on them. If the weather is bad I will use the gas grill or cook inside.

Weber Gas Grill model 120. So far the best grill out of all I have owned hands down.

The 11 year old GS is the head cook for his scout patrol(his specialty is Bacon, Bacon and more Bacon and when necessary, hot dogs).

That's classic.:D

What a nice, friendly and informative post. This was why I joined this forum. The posts propted me to think about the early days, pre-70's, when the DW and I first took our 4 and 5 year old daughters camping. We had a borrowed car, tent, stove and chilly bin. I had a plastic bucket with a pan or two, scrubber, comet and silverware sitting in a Warner skillet. That was our kitchen. Sharon brought some Melmac (the real stuff), and plastic cups and we cooked breakfast, lunch(occasionaly, usually sanwiches) and dinner outside on a wood fire.

I'm 70 something and the DW and I have been together for over 50 years and we are camping in a MoHo and rediscovering cooking outside on the wood fire, thanks to our Grandkids. My GD, age 13 going on 24, loves pears. Well she decided she would do pears on a hotdog fork for desert. She had no idea that it was impossible. She just did it and very well I might add. Those pears were better than s'mores. The 11 year old GS is the head cook for his scout patrol(his specialty is Bacon, Bacon and more Bacon and when necessary, hot dogs).

I guess my point is sometimes we forget we're still young and clever and imaginative. The DGKs sure bring that out in you. They are doing some of the cooking now and we like 'US out West"s wife are sitting down enjoying the view.

Thank you all for being so positive.

An aussie grill for 80% of the cooking. A Cobb and old standby electric skillet for the rest.

I use both the inside and outside gas stove tops but I also take an electric frying pan that works well for many things. Turned low enough it works as a slow cooker.
We have camped in a tent for up to six weeks without electricity so I can cook over the fire but it is much easier to use the stove top.
Fifty years ago we camped next to a woman who used an electric hot plate. I assume they still make them. She had lived all her life on a farm and was afraid of gas as she had never used it before.

thanks all for the very informative replies..

Scrubby wrote:
So it looks like like I need to get some cast iron pans and a dutch oven to start.. Do you guys recomend any particular brand? preseasoned or season yourself?

Lodge, made in America. It is all preseasoned, but it is a pre or start. It does make it very easy to get a good seasoning started. I always season mine 3 times or 2 for a preseasoned 1 hour @ 375 in my oven. You can also do them outside on a very hot grill. Just remember to leave them be until they cool on their own.
Flea markets can also be a good source, but stick to Lodge, Griswold or Wagner. Sometimes the Griswolds are overpriced while Wagner is under priced.

So it looks like like I need to get some cast iron pans and a dutch oven to start.. Do you guys recomend any particular brand? preseasoned or season yourself?