Tinfoil, Tripods, and a Woody

Nick breaks down some of his favorite dinner meal dishes to make while camping. Along with some old school equipment that has gotten a modern twist.

Foil Dinners are a favorite of the Huntavore Family. Either burger or diced roasts, diced potatoes, diced onions, baby carrots, corn, haven't tried halved Brussels sprouts but I bet those are good. Salt, pepper, and several tablespoons of butter (oil works, but I find not as well). Pro Tip: double foil, alternate seam sides, as close to coals as possible.

Nick’s goto piece of equipment for fire cooking is the tripod. More versatile than swivels, and lighter than steel fire benches. Quick adjustments, for slow all day cooking, too hot fast searing.

Woody Dutch Oven Www.woodydutchoven.com

Bottom is 9 1/2" X 9 1/2" and Cover is 10" X 10”. Lightweight, each half will hold about 8 cups or 2 quarts.

Features: Durable A-356 Aluminum Alloy Casting. Attachable legs on the bottom to allow stacking Woodys. Lid has recesses for legs when stacking to improve stability. Cover has a location to install a thermometer if desired. Both halves have ribs to resist warping. Cover can also be used as another pot or pan. Lid has 2 lift tabs moved away from the center to improve cooking on backpacking stoves. Woody Grippers are used to lift the lid using the hole in the tab and will also work on the bottom. No Seasoning is needed. The Woody is ready to use. Woody Dutch Ovens are made in West Michigan, USA