Hiking & Camping

Cowboy Campfire Cooking Equipment

Cowboy Campfire Cooking Equipment
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Are you eating lover? Of course, you are. We will discuss cowboy campfire cooking equipment. We like to get away from people when we go camping so we usually head for remote camping sites in National Forests. That means, campfire rings are all you have when dispersed camping so we bring our own campfire grill grates and stands. We know it is a bold statement.

But, this campfire cooking equipment is so awesome; you really will wonder how you ever cooked on campfires without these ingenious campfire cooking tools. Just when you thought campfire cooking could not be more fun, let’s fire up the flames and get cooking.

Storage Containers:

There’s very little that back of house staff love quite a brand new cargo of storage containers. Plastic cubic decimeter containers, Cambros, and edifice pans of all shapes and sizes ar the bedrock of each schoolwork and line cook’s operation.

Read about cowboy campfire cooking equipment. You’ll also need lots of good tapes to make sure it stays sticky even if it gets a little wet – and Sharpies for labeling containers over and over again.


You’ll need tons of cutlery, plate ware, bowls, ramekins, cups, and glasses. Consider the number of tables you can fit in your camping and how many guests you hope to serve every night when factoring in how much to buy. Also, consider breakage in the chaotic environment of camping kitchens, it’s not uncommon to lose a plate or glass every few shifts, even more, likely in high-volume operations.

Cooking Equipment:

Consider what tools you’d need to execute your entire menu in one shift. Pots of all sizes, saute pans, tasting spoons, mixing spoons, sheet pans, whisks, fish spatulas, ladles, bowls of all sizes, squeeze bottles, bench scrapers the list goes on and varies widely depending on the type of food you want to make. You’ll also need more of each item than you expect.

Read about cowboy campfire cooking equipment while your dishwasher may be the most efficient one around, there will still be times when all the sauté pans are dirty, even if just for just a few minutes.

Storage Racks and Shelving:

Properly-installed shelving may be a good answer for storing numerous appliances in your room, as well as perishable and nonperishable foods. Having an organized storage system will also help streamline your kitchen operation – keep the most-used equipment within arm’s reach, and the stuff that’s used less frequently on the top and bottom shelves.

Mobile storage racks are also endlessly useful they’re usually sized to fit 20 standard sheet pans and can be used for storing and transporting food. Read about cowboy campfire cooking equipment.

Safety Equipment:

Make sure your kitchen has proper safety equipment. A well-stocked first aid or medical emergency kit is crucial in a workplace that runs on fire and knives, but you’ll also need things like fire extinguishers and domed safety mirrors that let people know when someone is rounding a corner. Check your local fire department guidelines before purchasing fire, safety, or sanitation equipment, and avoid potential complications by always keeping your kitchen up to fire code standards.

Ensuring your staff wears non-slip shoes and providing rubber floor mats to prevent injury from standing for long hours also play a big part in keeping your kitchen safe. Read about cowboy campfire cooking equipment.

Freezers and Refrigerators:

All commercial kitchens require a refrigeration system of some type. Without a fridge, you can’t keep the ingredients and prepared foods fresh. Freezers are also crucial for inventory management because it’s much more cost-effective to buy 300 steaks and freeze them than to buy 10 steaks every day.

Industrial-grade refrigeration units are designed to meet the unique needs of the food industry. You’ll have to decide between reach-in units and walk-in units. Although walk-in fridges and freezers have more storage space and they can be custom-built to fit any kitchen smaller camping’s May not need a walk-in unit. There should even outside refrigeration and freeze choices out there if the interior area is a problem.

Read about cowboy campfire cooking equipment and make sure to seek professional help for installation and that you know how to properly maintain your unit, as they can be costly to repair.

Food Preparation Counters and Cutting Boards:

Choose preparation surfaces made of stainless steel, which is sturdy against corrosion, doesn’t absorb bacteria from food and meat juices, and can withstand the harsh cleaning products used in commercial kitchens. On the line, you’ll want food prep counters that have small refrigerators underneath them for easy access to food prepped for each station. Some also have refrigerated compartments on the counter itself.

As for cutting surfaces, select either plastic or wood cutting boards. Plastic boards will be easier to sanitize however will develop deep grooves that may hide microorganism.

Wooden boards are generally tougher to clean than plastic ones but don’t develop grooves as easily. It’s crucial to have a color-coded system for cutting boards to prevent cross-contamination. Many kitchens use red for meat, yellow for chicken, green for veggies, and blue for fish and seafood. Read about cowboy campfire cooking equipment.

A Steam Table:

If you would like to stay sauces and prepped food heat throughout service, the best option is a steam table. They use to heat water to stay food in metal containers heat and at a secure temperature for hours at a time.


Slicers are often used to cut meat and cheese with speed and precision. If your menu is heavy on sandwiches, for example, you’ll want to purchase an electric slicer. If your slicing needs are low-volume or infrequent, a manual food slicer is a better and less expensive option.

Electric slicers would be automatic, which might prevent time and labor. Most electric slicers also allow you to turn off the automatic function and operate the machine manually. Read about cowboy campfire cooking equipment.


If your construct involves house-baked bread or desserts, an advertisement mixer may be a crucial purchase. Just like slicers, it’s important to choose a mixer based on the volume of food you’ll need and how frequently the mixer will be in use.

If you need to mix dense dough’s like that of bagels or pizza, buy a spiral mixer. Spiral mixers are named after the spiral-shaped agitator (the mixing appendage), and they mix at high speeds and are capable of handling fifty to six hundred pounds of dough. For all alternative varieties of commixture, choose a versatile planetary mixer.

Named after the way the mixing bowl rotates around the agitator, planetary mixers have lower mixing speeds than their spiral counterparts but allow you to make many different foods, from doughs to whipped cream to mashed potatoes. These mixers come in both countertop and floor types, which can handle up to twenty and two hundred quarts, respectively.

Food Processors:

There are four types of food processors, each with different strengths and uses. Batch bowl processors collect food as it’s processed. These processors usually hold between one and 6 quarts of shredded food, but can also come in larger sizes.

Most bowls are made of plastic, but stainless steel options are available for those who want more strength and durability. These are the food processors most commonly found in home kitchens. Read about cowboy campfire cooking equipment.

Continuous feed food processors allow you to constantly add food to the processing unit while it’s running. As it operates, the processor dispenses food into a separate container, meaning you won’t need to empty the bowl to keep the machine running.

Continuous feed processors will minimize preparation time once process massive quantities of food, making them a great option for commercial kitchens. Buffalo choppers are heavy-duty, all-metal food processors capable of chopping everything from small vegetables to tough meats.

Although heavier than alternative food process varieties, these units are sturdy and multifunctional. Combination processors combine the properties of the batch bowl and continuous feed units. You can add AN attachment that collects shredded food in an exceeding facet instrumentality or use the bowl instead.

Ranges and Ventilation:

If your building plans on creating something however dish, you’ll need a kitchen range. The range is the powerhouse of the kitchen, so it’s important to choose one that meets both your cooking needs. If you’d prefer to have visual, responsive cooking experience, go for a gas range. Gas ranges make it easier to judge heat levels and change from high to low settings much faster than their electric counterparts.

Alternatively, electrical ranges have sleek, elegant, easy-to-clean styles and are available in 3 sub-categories. Standard electric ranges use coils to heat food, whereas you cook directly on the flat surface of smooth-top electric ranges. Electric induction ranges use magnetic coils at a lower place a ceramic glass prime to come up with heat, but they require special magnetic cookware to work.

Keep in mind that any operation that uses heat to prepare food is required to have appropriate ventilation equipment installed. Range hoods, which sit on top of stoves and broilers, use fans to suck grease, moisture, and heat through filters and out of the kitchen. They can be custom-built to fit any location. Read about cowboy campfire cooking equipment.


Most ranges come outfitted with an oven. If your operation centers on baked goods, it may be in your best interest to purchase a range with a convection oven setting. Unlike regular ovens, convection ovens have a fan and exhaust system that blows hot air around the food.

They are a wonderful appliance for cooking, toasting, creating pies and cookies, or dehydrating. However, for foods that are made from batter-like custard, cakes, and some pieces of bread, use a regular oven. Depending on your menu, you may also need to get special camping equipment like deep fryers, flat-top grills, or an industrial salamander for broiling.


Sinks are vital to any kitchen because they provide running water as well as space for handwashing, cleaning produce, defrosting frozen meat under running water, or washing the occasional cooking utensil as needed.

Health and safety authorities typically require commercial kitchens to install a triple-sink wash station and a commercial dishwashing machine, as well as a dedicated handwashing sink. Read about cowboy campfire cooking equipment.

Kitchen Display System:

Gone are the days of yelling out orders to the kitchen or tacking up hand-written tickets on the line. A kitchen display system gives the back of house access to important insights in real-time, including orders and modifications, inventory available, and the progress of orders and time to completion.

Read about cowboy campfire cooking equipment. The best KDS technology will also offer analytics and reporting so you can optimize your menu and staff for maximum efficiency, even during your busiest shifts, while integrating directly with the camping point of sale systems.

  1. Primus Kinjia – Stove

Time to Boil:

The Ninja does okay boiling water despite having small burners and lower BTUs. It landed in the middle of the pack, finishing a quart of 60-degree water in 4:15 and a quart of 50-degree water on a cooler day in 4:45. The Everest, which clocked in at 2:30 for the 60-degree water and 3:30 for the 50-degree water. But the Everest has 13,000 more BTUs per 3.5″ wide burner, so the fact that the Kinjia’s 2″ burners were able to do so well is a testament to good design and execution.

Simmering Ability:

The Ninja has very user-friendly knobs, and it simmers with ease. The flame is hard to see when it’s turned down low, but our ability to fine-tune and feel confident with accurate flame control was excellent. The small two-inch burners do create a bit of a hot spot in the center of cookware, particularly with thinner pans, but for most meals, this isn’t a problem.

2. Napoleon TravelQ 285 – Grill

Output Power:

The TravelQ 285 produces piles of heat, directs it to your food, and keeps it there. Napoleon claims 12,000 BTUs of output (6000 from each of two burners). Because of the many variables involved in measuring actual output, we cannot exactly verify the manufacturer’s claimed output. However, anecdotal evidence and our experience compared to other products reviewed to support the claim. 12,000 BTUs is plenty of power, and the TravelQ has plenty of power.


As we identified, Napoleon makes as much heat as you could use in normal to extreme grilling. As valued as this maximum output power is, it is the control that sets the Napoleon apart. With two burners, spread beneath respective sides of the overall grill surface, the entire 285 square inches can be heated to one of many uniform temperatures, or the grill surface can be “zoned” to very different conditions.

Each burner can be fine-tuned from “barely-there” to smoking hot. One burner can be cranked up while the other is left completely off. The in-lid thermometer allows for external monitoring of internal conditions.

3. Camp Time Roll-A-Table


Although we appreciate the simplicity of this table’s design, we were unimpressed by its wobble factor. We examined many factors for stability, including how much give or sway each table had once assembled. To measure this, we placed the tabletop’s edge against a straight wall. Then, we secured the legs in place and applied resistance to see how far from the wall we could pull the tabletop. The Roll-A-Table had the most natural give or sway of all the tables we tested.


We experienced no problems in transporting the Camp Time table from campsite to car or vice versa. We liked how it folds together. It rolls up into a very portable bundle measuring 33 inches in length by about 4.5-6.4 inches in diameter depending on how tightly it’s rolled. Weighing in a hair over 10 lbs, its weight is easy to manage.


Two key components of our durability rating included the nature of the manufacturer’s warranty and how well the product held up from being assembled and disassembled more than 30 times by our testers. Overall, we like the table’s sealed poly-vinyl surface. We expect extensive use, however, to wear away at the tabletop cover, collecting knicks and scratches over time. Additionally, the vinyl coating doesn’t tolerate heat or sharp objects.

Another area of disappointment we shared was the lack of warranty information available on the manufacturer’s website. We visited the site several times over several days and, as of this review’s publication date; the warranty section is virtually empty. We feel a clearly explained warranty speaks to a manufacturer’s confidence in the longevity of a given product.

4. Smoke Hollow 205 – Grill


We gave above-average scores for control. We were able to keep the temperature in the range we needed, but it took some effort and time. This is where the other top-scoring stoves outperform the Smoke Hollow. They give much more precise control and have burlier dials. The dial on the Smoke Hollow feels flimsy and delicate. It’s not that precise. Further, on the second Smoke Hollow grill we tested, the control knob became literally frozen in place a couple of times. Propane discharge cools the tank which in turn cools the regulator.

The knob of the Smoke Hollow froze in place during one test session and one grilling meal. Both of these events were during temperatures in the 30s, Fahrenheit. In milder temperatures, we did not have this problem. In similar temperatures with other grills, we have not had this problem.


At 17 pounds, this is one of the lighter grills we tested. Only the Cuisinart, Eureka Gonzo Grill, and Top Pick Primus Kuchoma are lighter. For those extra pounds, you get 30% more cooking area than on the Kuchma, a tradeoff that most people will gladly take. The Kuchma also folds up much more compactly. Not only is the main body on the Kuchoma smaller, but it also doesn’t have anything sticking out the sides when stowed.

The Smoke Hollow has both an electric igniter and a propane valve that stick out a few inches. This means you need to give the Smoke Hollow around 30-50% more space when packing than the Kuchoma and you have to be careful not to damage the Smoke Hollow propane connector which feels a little delicate.

5. Canway Camping Wood Stove


A wood stove will be made from one of two materials either welded steel or cast iron. They both have the same heating performance but the difference can be seen in the price and appearance of the oven.

Cast iron creates beautiful curves and creative relief designs. This does increase the price of the stove as well as the need to rebuild the cast iron stove every couple of years. Doing this reseals joints that are in between the panels to keep air from leaking in and making the fire burn more than you want. Welded steel cost less and are plainer looking.

As far as durability, both materials seem to be about the same. The one area you need to keep an eye on is where they are welded. Cheaper stoves have key parts welded into them and are not created for years and years of use in the winter.

Combustion Technology:

There are two types of combustion technology, catalytic and non-catalytic combustion. Both are effective but perform differently.

Catalytic combustion has a smoky exhaust that passes through a ceramic honeycomb that is catalyst-coated and placed deep inside which produces a long solid heat output. These types of stoves include a bypass damper that is level-operated for starting the fire and loading wood.

The operation of this stove is a little complicated when mixed with the stove needing to be hot for the catalyst to become engaged. The catalyst does become damaged over time and will need to be replaced, however, if you use the stove carefully, it can last for at least six seasons but if misused it will fall apart within two years.

Non-catalytic combustion creates combustion in the firebox itself. It uses three things to do this an insulated firebox, diverted gas flow by a baffle and air introduced around the top of the firebox through small holes. These ovens have more of a peak heat output but they create a beautiful fire that people enjoy. Parts will need to be replaced periodically from the high temperatures.

6. MSR Alpine 2-Pot Set

This two-pot set from MSR is made out of stainless steel, which means you can bang it and bump it and it would still work. Nearly perfect when it comes to durability score, the MSR Alpine 2-Pot Set is great for camping trips where cooking soup and rice is required.

Its compact design allows you to save as much space as possible, packing the two pots on top of each other. Furthermore, the lids can also be used as plates so you won’t have to carry extra weight anymore.

7. Open Country 4368-0085-30 Non-Stick Covered Kettle

Straight to the point with no more extra bells and whistles, the Open Country Non-Stick Covered Kettle Pot is bare as it seems – but performs its job nonetheless. It has a straight-sided and non-stick aluminum material that makes it great for slow-cooking food such as mountain broth or soup. This kind of kettle is best for those climbing or camping in a cold place where fried food won’t be enough to warm your body up.

One thing to note about the Open Country Non-Stick Covered Kettle Pot is that its bottom doesn’t have a real flat surface. This means that it is designed entirely to hang over a cooking stove or a bonfire and not on a backpacking stove.

8. Texsport Cast Iron Dutch Oven

Made out of rustic and rugged classic cast iron, the Texsport Cast Iron Dutch Oven is perfect for those who are just car camping and not looking to hike some mountains. While it is definitely on the heavier side because of its material, this camping spot is long-lasting and resistant to chipping, warping and scratching.

Rugged cast iron is known for its heat retention and balanced heat spread, so if you are looking to cook some stew for you and your campmates to enjoy, this is definitely the cooking pot that you should look into.

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