Cooking over a fire starts with suitable equipment, a manageable fire and a menu you can prepare safely. This guide covers planning and food safety. The ideas below are general suggestions, not tested S&S family recipes or a record of a particular family’s cooking traditions.
Set Up Before Lighting
Use a fire pit approved for the intended cooking method and a compatible cooking grate. Confirm the grate’s fit and load limits, and follow its cleaning and seasoning instructions. Do not balance cookware on makeshift supports.
Keep long-handled utensils, appropriate heat-resistant gloves and a food thermometer ready. Place preparation and serving tables outside the fire’s clearance area. Keep raw food, clean utensils and cooked food separate.
Use dry, untreated fuel permitted by the fire pit and cooking equipment. Do not burn painted or treated wood, trash, or manufactured fuel that is not approved for cooking. See our fuel guide.
Choose a Manageable Menu
Start with one or two dishes rather than several foods that need different cooking times. Vegetables, corn and fruit can be menu options; use a complete recipe that specifies quantities, preparation and equipment. For meat or poultry, a crisp or browned exterior does not establish a safe internal temperature.
S’mores can be a simple dessert. Use a food-safe roasting utensil, supervise children closely, and let the marshmallow and utensil cool enough to handle. Check ingredient labels for guests’ allergies. Do not swing a hot or burning marshmallow to put it out.
These are menu ideas, not cooking-time guarantees. Fire size, cookware, food thickness and weather can all change the result. Do not use flame color, a hand held over the fire or the look of the meat as a substitute for a food thermometer.
Check Safe Internal Temperatures
USDA guidance specifies these minimum endpoints, measured with a food thermometer:
- Poultry, including ground poultry: 165°F.
- Ground beef, pork, lamb and veal: 160°F.
- Whole beef, pork, lamb and veal steaks, chops and roasts: 145°F, followed by at least a three-minute rest.
Use the instructions for the particular food and measure in the appropriate thickest part, away from bone. See the USDA safe internal temperature guidance. A generic “cook until crispy” direction is not adequate for chicken.
Keep the Fire Supervised
Cook in a suitable outdoor location with the required clearances and no overhead cover. Avoid windy conditions and follow local fire restrictions. Keep children, pets and active games away from the cooking area. Do not spray oil toward flames or add flammable liquids to the fire.
Have the extinguishing equipment specified for the setup ready. Never use water on a grease or oil fire. If a fire is spreading or cannot be controlled safely, move people away and call 911.
Finish With a Complete Shutdown
Stop adding fuel before the gathering ends and follow the fire pit’s extinguishing procedure. Stay until the fire is fully extinguished and the remaining material is cool. Allow the grate and utensils to cool before cleaning or storage.
If you are choosing equipment, compare the current S&S fire pits and ask us which accessories fit the model. Our care guide covers cold-ash removal and accessory maintenance.
For related reading, see our firewood guide, outdoor grilling guide and outdoor fire safety guidance.
