No. 1
How to build a two-zone fire
Lay a fire with a hot side and a cool side so you can sear, finish, rescue flare-ups, and cook thick food through without burning it.
Cook with fire,
carry the craft.
Ark & Ember is a field guide to cooking over live fire, in a backyard grill or around a campfire. Learn how to lay a fire you can control, pick wood that cooks well, and know when food is safely done.
From the fire craft notebook
No. 2
Choosing wood for cooking fires
Which woods to cook over, how to tell if wood is properly seasoned, and which woods and materials you should never burn under food.
No. 3
Cooking over a campfire safely
Check fire restrictions, choose a safe site, cook with control, and put a campfire dead out, plus the carbon monoxide risk of cooking near tents.
A page from the cook chart
Every row pairs a food with a fire setup, a heat level you can check with your hand, and the USDA safe minimum internal temperature.
| Food | Fire | Safe internal temperature |
|---|---|---|
| Steak, 2–3 cm thick | Direct heat (over the coals), high | 145°F (63°C), then rest 3 minutes |
| Thick steak or chop, 4 cm or more | Sear direct, finish indirect, high | 145°F (63°C), then rest 3 minutes |
| Lamb chops | Direct heat (over the coals), medium-high | 145°F (63°C), then rest 3 minutes |
| Burgers (ground beef or lamb) | Direct heat (over the coals), medium-high | 160°F (71°C) |
| Beef roast or brisket | Indirect heat (beside the coals, lid or cover), low | 145°F (63°C), then rest 3 minutes |
Three habits worth keeping
- Cook over embers, not flames. Let wood burn down; flames char the outside before the inside is ready.
- Always keep a cool side. A two-zone fire rescues flare-ups and finishes thick cuts.
- Trust a thermometer. Smoke and char fool the eye. Temperature does not.