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This will be a constant running thread for any questions you have about camp cooking. Are you curious about recipe conversion, camp set up, cooking for crowds, problems with your cooking equipment, you name it. I may not have all the answers, but I may be able to point you in the right...

I've been asked to help out in the area of camp cooking. I wanted to start with a brief introduction. I'm a long time camp cook. I've done it professionally for over 30 years. I've been a Camp Chef prostaffer for about 15 or so years. Done everything from Dutch ovens, flat top grills...

I know, it's not a Big Green Egg. Double wall steel that's insulated. Customer was getting rid of it so volunteered to pick it up this weekend. Been wanting a charcoal grill and this popped up. I think I'll give it a test run next weekend.

Where my love of trout fly fishing really kicked in. Mostly from teaching wounded veterans/military how to fish it. Still make trips up there just to fish trout. Something you would never had seen me do 15 years ago. Avid salmon/steelheader year around.

We raise our own veal and pork. Plus have misc vegetables we grow. Using our veal to make stew today. House smells wonderful. Veal is off heat and pan is deglazed with red wine. Almost time to add rest of ingredients and let it simmer.

Anyone using hammocks? Buddy got me hooked on them. I have a 4 season hammock and really loving it. Have the rain fly, under quilt, and all the other goodies. Have used it down to 15° F and was perfectly warm. Only problem is finding a place to hang it. But so nice having a small bag...