Outdoor Cooking

Outdoor cooking is the preparation of food outside a kitchen, a practice with deep roots among nomadic peoples such as the Berbers and Bedouin, Plains Indian communities, American pioneers, and indigenous South American groups, and later adapted for camping, backpacking, and organized scouting. The article groups its methods into three categories of heat: direct dry heat, such as grilling over a campfire or charcoal and roasting on a skewer; indirect dry heat, such as baking in a reflector oven or cooking stews in a Dutch oven; and wet heat, such as boiling, steaming with bamboo or improvised equipment, and cooking in an earth oven or in foil or leaf wrapping. It also covers portable stoves, solar cookers, and other equipment developed for cooking away from a conventional kitchen. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/