by Keith Fisher on The Camp Cook in your Backyard
on yourLDSneighborhood Newsstands - 22 May 2008
The newsman said it’s a red air quality day on the Wasatch Front in Utah. In the winter they call this a no burn day. It’s only a matter of time before the officials declare fire restrictions, so let’s talk about heat sources.
Traditionally, the only heat source for outdoor cooking was the coals from a wood fire. Of course charcoal, buffalo chips, and cowpies were used, but Charcoal had to be made and transported. Buffalo chips . . . well I don’t want to think about buffalo chips except to say, I’ve heard they burn too hot, making it difficult to control the heat. ~ Read More
on yourLDSneighborhood Newsstands - 22 May 2008
The newsman said it’s a red air quality day on the Wasatch Front in Utah. In the winter they call this a no burn day. It’s only a matter of time before the officials declare fire restrictions, so let’s talk about heat sources.
Traditionally, the only heat source for outdoor cooking was the coals from a wood fire. Of course charcoal, buffalo chips, and cowpies were used, but Charcoal had to be made and transported. Buffalo chips . . . well I don’t want to think about buffalo chips except to say, I’ve heard they burn too hot, making it difficult to control the heat. ~ Read More
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