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The simple campfire provides more uses beyond just fire cooking!

 

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You’ve likely heard this phrase before whether as a child, adult or at intervals of both. “Fire is meant to be respected.” I’m going to go one step further. Fire should not only be respected, it should be honored and appreciated for all it can offer. I’m going to point out to you just what other uses fire can present to you. Perhaps next time you light a fire whether in your charcoal chimney starter, charcoal grill, fireplace, or even outdoor fire pit, you’ll give some pause to the other uses to keep in your knowledge arsenal for times you may need this information. As I age, I am always in tune with my environment and how I can use it not only for fire cooking but to survive if a situation I can’t control should call for it.

Fire Cooking Use #1: Heat

If you are fortunate as I am to have an outdoor source of fire other than your traditional grill, then you’ve likely found yourself enjoying this first benefit of fire. Heat. But you likely don’t know about the radiant heat quality of fire. With a single fire, only the surfaces facing it are warmed. When it comes to surviving outdoors with heat from a fire, this is when you will want to learn about reflective ability of the fire.

If you have a choice in fire building location when you need it for survival, elect to build one near a large rock or tree stump but add a reflector component on the other side of the fire. This will allow the rock or tree stump to absorb the heat from the fire and then reflect it back. By adding a reflector on the other side of the fire, you will enjoy heat both on your back and front, the ideal for surviving if you must rely on fire for body temperature. Plus, the two reflecting points will force the smoke to go upward allowing you to avoid smoke in the eyes.

Fire Cooking Use #2: Signaling

We all know that fire makes smoke and that smoke acts as a signal. When you want to be found, this is the perfect means for attracting attention. What you need to know is that the terrain plays a part in being seen. If you want to use smoke to signal for help, then seek high points for making one.

Fire Cooking Use #3: Water Sterilization

If you are in a dire situation where you’ve been unable to bring many supplies with you, know that fire can aid your ability to stay alive. You can only survive 3 days without water so finding water is a priority. You can sterilize water found from any source for consumption by boiling it which is a temperature of 212°F. Essentially, 1 liter of water per person will get you through survival of 3-4 days.

Fire Cooking Use #4: Preserving Foods

We tend to rely on someone else in the food production chain to preserve food but you may find a time where you either want to do this for your own family or you have to. Drying, smoking, pickling, and salting are methods of preserving foods from micro-organisms that spoil food. When you smoke meat you dehydrate it and produce a protective coating on the outside that prevents bacteria and condensation from penetrating. This is a means of ensuring you have a food supply that can keep you alive for quite a long time.

Fire Cooking Use #5: Protection

If you’ve ever been camping or glamping in a forest area, then you know that you are never alone. Wildlife dominates in these areas. Fire can be a protector when it comes to keeping these visitors at bay. Always be sure to have a portable fire set up such as a rag tied to the end of stick or similar tool to use as a portable weapon should a forest resident elect to come close to you.

Do you have another survival use for fire? Leave us a comment to share your views. Bringing you informative recipes, techniques, and the science beyond the fire, smoke, and flavor. That’s SmokinLicious®!

SmokinLicious® products recommended:

Wood Chunks- Double & Single Filet

Wood Chips- Grande Sapore®, Minuto® & Piccolo®

Charwood

Other blogs like this one:

THE HISTORY OF FIRE COOKING PART I

-OPEN PIT COOKING FIRE BUILDING: PART I

-HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER

THE HISTORY OF FIRE COOKING PART IV

THE HISTORY OF FIRE COOKING PART IV

In THE HISTORY OF FIRE COOKING PART IV, we examine how wood fired cooking has evolved around the world, focusing on those countries who still rely solely or in great part on wood fired cooking for sustenance.

Many Still Rely on Fire

The numbers can be staggering when you take a close look. In developing countries, some 2.5 billion people rely on biomass to meet their energy needs for cooking. For many, these resources account for over 90% of the household energy consumption. Biomass includes charcoal (derived from wood), fuel wood, agricultural waste, and animal dung. As area populations increase, the number of people relying on biomass for cooking also grows. By the year 2030, it is estimated that 2.7 billion people will relay on biomass for cooking! The immediate concerns are that biomass will be used without sustaining harvests and that technologies for energy conversion will not be used properly. In fact, 1.3 million people, the majority of whom are women and children, die because of exposure to indoor air pollutants from biomass. Slowly, the goal for switching to modern cooking fuels and/or promoting more efficient and sustainable use of traditional biomass is under way. For now, there are millions who wood fire foods for their family’s nutrition using traditional methods and recipes.

The History of Fire Cooking Part IV- The Many Methods and Meals of Fire Cooking

Without question, the continent of Africa houses most of the countries who are reliant on wood fires for cooking. The top 12 countries using wood fires for cooking are: Guinea-Bissau, Mali, Rwanda, Burundi, Liberia, Madagascar, Sierra Leone, South Sudan, Guinea, Laos, Ethiopia, and Central African Republic. However, there are many other countries that carry generations of wood fired cooking recipes into today, making them a family gathering special occasion. Let’s examine some of those countries and what they cook.

Morocco

Moroccans cook in earthen ovens called tagine, a conical shaped terra-cotta lid that sits on a flat terra cotta bottom. It sits on a base called a majmar, an unglazed brazier full of hot coals that cooks the tagine slowly. In the market place, tagines are lined up with various foods like fish & potatoes, chicken & olives and lemon, or lamb with prunes. They also use small elevated grills in the port areas to cook various fish.

Laos

Although the people of Laos do grill some items, including water beetles, they mostly make soup in large pots set over an open wood fire. This is much like the American style of cowboy cooking. Vegetables, sprouts, and noodles are often added to the broth to make the traditional Laotian daily dish.

Guatemala

Guatemalans use a method of wood cooking known as three stone cooking. A fire is started between 3 fire proof materials, usually stones that are used to support pots placed over the fire. Pepian, the national dish of Guatemala, is a mouth-watering chicken stew made with different types of native chilis, seeds, and vegetables. In addition to hand-crafted tortillas, it takes 3-4 hours to make this recipe traditionally over a fire.

Argentina

Here they call barbecue asado and it is certainly about the meat. Vegetables, calamari, bread, and other foods are introduced to fire and heated either on heavy grates or iron pans.

India

One of the biggest misconceptions is that tandoori is a recipe from India. That couldn’t be further from the truth. Tandoori is a technique of grilling meat over fire in a tandoor, a clay oven. The tandoor is buried. Heat escapes from the top. Tandoori is very hot! Skewered meat or fish is inserted into the tandoor vertically to cook. The traditional bread, Naan, is placed along the sides of the clay vessel.

Korea

Koreans use a very unique method of wood fire cooking while at the same time utilizing the heat from that fire to heat their homes. They are one of the earliest users of radiant heat. Outside the home, a fire proof container is hung over the fire area. A series of flues travel horizontally under the house. Ondol is a layer of flat stone located directly beneath the house floor. A chimney flue is located on the opposite side of the house from the fire source preventing any smoke from entering the actual home. As the smoke travels through the underground flue system, it acts as a preservative to the wood house by preventing insects, mold, and bacteria from developing.

Don’t Think All Wood-Fired Cooking is BBQ

The variety of foods and techniques noted are not considered BBQ but have traditions that originate in every corner of the world. Through trial and error, sourcing material that was available in each country, and incorporating foods and other edible items into recipes to feed families, fire cooking has advanced in some countries, while others still have seen little change.

Now we see the essence of barbecue by other names in other countries. Asado in Argentina, braai in South Africa, lechon in Philippines, mezze in Lebanon, and parrilla in Uruguay. Without question, the days of fire cooking are far from over as our innate nature seeks the flavors only provide by flame and smoke. Hope you enjoyed THE HISTORY OF FIRE COOKING PART IV, the final installment of the fire history series.

Purchase Products:

Wood Chips- Grande Sapore®

Wood Chunks- Double & Single Filet

More Related reading on “What Wood for Smoking” and other great smoking and grilling tips and techniques

Additional Reading:

-THE HISTORY OF FIRE COOKING PART III

-THE HISTORY OF FIRE COOKING PART II

-OPEN PIT COOKING FIRE BUILDING: PART I

Dr Smoke “Hope you enjoyed the variety of cultures that have roots in wood cooking.”

THE HISTORY OF FIRE COOKING PART III

In Part I, we covered scientific theories on how cooking with fire began approximately 2 million years ago.

Part II, we presented information on how our bodies developed from the introduction of cooking meat. THE HISTORY OF FIRE COOKING PART III, we delve into the early risks of cooking with fire and gender roles.the history of fire cooking part III

The History of Fire Cooking Part III- It May Not Have All Been Good

Although we’ve discussed the benefits of the discovery of fire for cooking, including the higher caloric content needed for survivability, there are other effects to fire cooking that aren’t so positive. This is a relatively new focus in research concerning fire cooking and human evolution.

A USA study suggests that a genetic mutation may be present in modern humans that allows certain toxins, including those found in smoke, to be metabolized at a safe rate. This genetic mutation was not found in other primates like the Neanderthals or hominins. Breathing toxins found in smoke can increase the risk of respiratory infections, suppress one’s immune system, and even cause disruption in the reproductive system. It is possible that by having this genetic mutation, the tolerance to smoke toxins was a needed adaption that gave early humans the ability to survive in this very toxic environment.

Closeness Brings Disease

We also know that fire allowed for not only cooking but warmth, light, and protection. To gain the positives of fire, early humans would gather together in close proximity to one another. A 2016 study suggests that with the advancement of fire’s uses, people remained in huddled groups for long periods of time, suffered persistent coughing resulting from the smoke toxins, and subsequently damaged the lungs. This may be what spurred the spread of tuberculosis which some scientists believe emerged 70,000 years ago. In fact, most scientists believe that fire was regularly used around 400,000 years ago, thus supporting the advent of tuberculosis.

Other scientists believe the use of controlled fire introduced additional airborne diseases. Plus, many opine that the early days of exposure to inhaling smoke from open fires stimulated our discovery of smoking tobacco. Without question, these believers feel that climate changes resulted from the ongoing burning of carbon. For them, biological and environmental changes co-mingle.

Gender Identities

It is amazing that in those early years of fire discovery the establishment of gender roles occurred and seems to have held in general theory. As tools developed and cooking with fire expanded, men did the hunting and women stayed with the fire, maintaining it and cooking previously hunted and foraged foods on/over it.

Although today both males and females hunt, the number of men still outweighs the woman. Despite the number of male chefs outnumbering the women, women still dominate as the primary cook in the home. Yet, males still barbecue and grill in a greater number.

It seems clear that there are other influences on the roles men and women play when it comes to fire cooking around the world. Finally, in Part IV of our series, we’ll explore the variations in method and technique from around the world. Finally, we hope you enjoyed THE HISTORY OF FIRE COOKING PART III blog.

History of wood fired Cooking Part III

Purchase products:

Wood Chunks- Double & Single Filet

More Related reading on “What Wood for Smoking” and other great smoking and grilling tips and techniques

Additional reading:

-THE HISTORY OF FIRE COOKING PART II

-THE SMOKINLICIOUS® STORY

-GRILL-BUILDING THE PERFECT COOKING FIRE- PART II

Dr Smoke- “Part III of our ongoing series on the history of fire cooking focuses on the early risks and how they shaped today’s food cooking practices.”

The history of fire cooking part II

the fire

The history of fire cooking part II

In Part I, we covered the scientific theories on how cooking with fire began, including the scientific documentation that puts this method’s discovery approximately 2 million years ago. In The history of fire cooking part II, we will present additional information on how our bodies developed from the introduction of cooking meat as well as the evolution of the wood fire to the oven.

The History of Fire Cooking Part II- A Change in Anatomy

Our ancestors were chimp-like creatures and thought to be the most advanced animals on earth. These creatures had long arms, short legs, hand-like feet, large mouths and powerful jaws. Covered in fur, they slept in the trees. That is, until they discovered fire and learned to cook.

Once fire cooking was founded, these ape-like creatures became erect, their brains enlarged, and their jaws became smaller. Why? Because cooked foods provide a higher caloric value.

Research has shown that weight loss is guaranteed to people who consume raw-food diets only. In fact, the more raw food consumed, the more weight loss. The only problem with this diet is it takes a lot of raw food to generate a caloric level to sustain an active animal. Our primate ancestors had to graze all day to generate enough calories to keep going leaving time for nothing else.

With the discovery of fire and all its benefits, ape-men emerged. Originally covered in fur, a few thousand years following fire’s discovery, the fur disappeared. As a result, this helped to improve hunting skills as the weight of fur made ape-men faster. Also with the discovery of fire, these creatures had no need to escape to the trees at night as fire provided protection from predators. Without the climbing, long legs developed and feet that looked less like hands.

The Start of the Family Dynamic

Once animals were trapped and cooked within flames of forest fire and these creatures sampled cooked vegetation and meat; that changed everything. They began to develop skills at designing knives for hunting. This in turn developed some level of social skills and brain development, as the brain was being fed more nutrients. Flint was discovered and used to produce sparks when rubbed against rocks, allowing for control of fire.

Hunting became a daily event. The first gender structure was designed with males hunting and females cooking. It was cooking that forced early humans to live by cooperation. Both males and females relied on each other. This was the start of family, and more socialized and calmer tempers. With regular ingestion of cooked foods, the brain began to grow since cooked food takes less energy to digest, more energy defaulted to brain development. Learning to cook gave these developing humans more time which allowed for more food discoveries and time management.

The Oven

Once fire was discovered and harnessed for the betterment of life, it was a slow transition to bring cooking from the outdoors into the indoors. First, as mentioned in Part I of our series, it transitioned into cave dwellings. We know that in ancient times, the period of 60,000BC to 650AD, ancient Egyptians, Jews, and Romans all used some form of stone or brick oven cooking, fired with wood, to produce breads. In fact, that early design remains very much like the pizza/bread ovens of today.

Beehive-shaped brick ovens came about in Colonial America, the period of 1492 to 1763, and was the advent of learning to control the amount of wood to ash to regulate temperature. If you’ve ever heard of or used “the hand test” to measure temperature of a grill or outdoor cooking fire, then you know how Colonial Americans tested their ovens. Hold your hand about 5-inches from the cooking surface.

The number of seconds you can hold your hand there equals a temperature level:

High (450° to 550°F): 2 to 4 seconds

Medium (350° to 450°F): 5 to 7 seconds

Low (250° to 350°F): 8 to 10 seconds

Colonial Americans would add more wood to increase temperature or open the door to reduce it.

The invention of cast iron stoves began to replace wood hearth cooking in the 1700’s. In 1795, Count Rumford invented a version of the cast iron stove that was different from earlier versions in that it had a single fire source that could be regulated individually for different pots being used at the same time. Additionally, it could heat the entire room. Unfortunately, it was extremely large making it difficult for most kitchens to accommodate it.

With the discovery of electricity, man continued to find new uses for this source of energy. In fact, one of the keys was to incorporate it into the home and the electric stove was key to making home life easier. In 1892, an entire meal’s preparation was demonstrated at the Ottawa Windsor Hotel in Canada, paving the way for sale to future homes.

Continued Discovery in The History of Fire Cooking part II

These early discoveries are what formed our continued thirst for finding the best methods of cooking in the fastest yet most flavor means possible, while feeding our brains to keep us developing. Charcoal grills, brick and clay pizza ovens, gas grills, infrared grills, campfires were all shaped by the very first cooking event, even if the first event was by nature’s hand alone.. In conclusion, we hope you enjoyed the The History of Fire Cooking Part II. Finally, stay tuned for part III.

The history of fire cooking part II

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double & Single Filet

Additional Reading:

More Related reading on “What Wood for Smoking” and other great smoking and grilling tips and techniques

-OPEN PIT COOKING FIRE BUILDING: PART I

-GRILL-BUILDING THE PERFECT COOKING FIRE- PART II

-HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER

-HOW TO TURN YOUR LP/GAS GRILL INTO A SMOKER

The history of fire cooking part I

THE HISTORY OF FIRE COOKING: PART I

the fire

the history of fire cooking part I

For thousands of years, it was the only way to cook. Many believe that this discovery separated man from the other animals. Fire.

Estimated to have been discovered some 2 million years ago, the discovery of fire and more importantly, the discovery of how to tame fire, resulted in man’s brain development, value of food, changes in our body, and social structure. It gave us survivability. It extended our life by improving daily calories and nutritional needs by allowing us to cook poisonous plants and meats.

So how did fire cooking get discovered? That is the million dollar question. Here are some of the hypotheses out there regarding the discovery of fire for cooking:

The History of Fire Cooking Part I- Nature Provides Ignition

There are some scientists who believe that fire cooking was found by accident. A lightning strike or grass fires that sprung up due to the excessive dry conditions exposed to the hot sun. Many don’t feel man did anything to “discover” fire other than observe the characteristics of fire: it produces abundant heat, light, and when it traps an animal within its flames, it produced a more tender meat, easier to digest food source, and more pleasing aroma to the meat.

Tool Construction

There are others who believe that early humans realized the importance of tools. By sharpening stones to produce spears, cutting tools, etc., these early beings observed spark. Either through intention or perhaps with Mother Nature’s assistance, these sparks caught twigs, brush, fruit, and/or grains on fire. Remember, early human life did not involve a developed brain. A discovery of fire, however, would help advance not only our brains, but our bodies into the erect beings we are today.

The Earliest Cave Cooking

In South Africa’s Northern Cape province, a dwelling known as Wonderwerk Cave, contains the earliest evidence that our ancestors and apelike ancestors were using fire. Compacted dirt showed evidence of ashes, carbonized leaf and twig fragments, and burnt bits of animal bones. Scientists were then able to analyze this material and determine that the fragments were heated between 750 and 1300°F, which is the heat level of a small fire made of twigs and grasses.

If indeed our earlier species learned to harness fire for cooking, this would account for the advancement of our brains and our ability to become erect beings walking on two legs. Cooking on fire allowed for easier chewing and digestion and produced extra calories to fuel our brains. Fire also warded off nighttime predators, allowing for sleep on the ground or in caves rather than in the trees.

It’s All About Energy

Raw food diets have been popularized as a method of losing weight and of being healthier. However, only a fraction of the calories in raw starch and protein are absorbed by the body via the small intestine. As a result, the remainder passes into the large bowel, where it is broken down by the organ’s high population of microbes, which consume the majority for themselves. However, cooked food is mostly digested by the time it enters the colon. For the same amount of calories ingested, the body gets roughly 30 percent more energy from cooked oat, wheat or potato starch as compared to raw, and as much as 78 percent from the protein in an egg. In experiments, animals given cooked food gain more weight than animals fed the same amount of raw food.

Cooking breaks down collagen (connective tissue in meat) & softens the plants’ cell walls to release their storage of starch & fat. The calories to fuel the bigger brains of successive species of hominids came at the expense of the energy-intensive tissue in the gut, which was shrinking at the same time. If you look at early imagery of apes, you’ll see how we morphed into narrow-waisted Homo sapiens.– the history of fire cooking part I

Coming up in The History of Fire Cooking: Part II, learn more about why cooking foods by fire made us who we are today. In conclusion, did we provide you with new information you didn’t know? Additionally, leave us a comment and subscribe as we bring recipes, tips, techniques, and the science behind the fire and smoke.

Purchase products:

Wood Chips- Grande Sapore®

Wood Chunks- Double & Single Filet

More Related reading on “What Wood for Smoking” and other great smoking and grilling tips and techniques

Additional reading:

-OPEN PIT COOKING FIRE BUILDING: PART I

-GRILL-BUILDING THE PERFECT COOKING FIRE- PART II

-IS WOOD-TAR CREOSOTE THE ‘MONSTER’ TO WOOD-FIRED COOKING

I hope you enjoyed the history of fire cooking part I