The biggest mistake people make is cooking too soon. Flames may look impressive, but for reliable cooking you should wait until the fire burns down to glowing embers. This gives a more even heat and helps avoid burnt exteriors with undercooked centres.

Build your fire in a well-ventilated area, clear of anything flammable, and allow time - up to 45 minutes - for it to settle into a proper bed of heat.

The flavour of your food starts with the fuel. Seasoned hardwoods such as oak, ash, beech, maple, hickory or fruit woods work particularly well, providing steady heat and pleasant smoke.

Avoid softwoods like pine or fir. Their resin-heavy smoke can leave food tasting unpleasant and may produce too much soot.

Think of wood as an ingredient in its own right - it influences both flavour and cooking performance.

Once the fire has settled, rake glowing embers beneath your grill and cook over the heat rather than directly in the flames. A deeper bed of embers creates stronger heat, while a thinner layer gives slower cooking.

This slower approach works beautifully for sausages, vegetables, fish, and larger cuts of meat.

Smoking adds another dimension to outdoor cooking. Traditionally used to help preserve food, it also creates rich flavour. Meat or fish often benefits from being salted or brined first, helping preparation before the smoking process begins.

Campfire cooking doesn’t need elaborate equipment. A grill, a steady fire, and good ingredients are often enough. Most importantly, enjoy the process - outdoor cooking is as much about tending the fire and gathering together as it is about the food itself.

Have fun!

Love, Dick x