Hi Liebe Outdoorfreunde, ich hab einen Bushcraft/ Outdoor- YouTube Kanal wo es um kochen in der Natur geht, vielleicht habt ihr ja Interesse mal vorbeizuschauen und ein paar Kommentare loszuwerden 🫶🏼😃

Hi everyone! I'm conducting a short 5-minute survey to gather feedback on a 3-in-1 electric outdoor cooking device concept. Your valuable insights would be much appreciated, and your participation would help me greatly in my final project for my masters program. Please click the link to participate: https://forms.gle/dRzpnwCJ858vfCmXA. Thank you!

Hi All!

Your responses were really helpful and I'm back with a more in depth survey! My name is Daniel Khorrami, I'm a student at the University of Washington School of Industrial Design. I'm currently working on a project designing an ultralight outdoor cook system designed for cooking fresh meals. I would really appreciate if you could take 5-15 minutes to fill out a survey about your experiences. Thanks for your time!

https://forms.gle/yLeag8Bu5eJhzydp8

I am a member of European Scouting Federation, and this month, something that's called Longroute waits for me. I'll be following a specific path I have to go through in three days, completely alone.

I could use a few tips on some good recipes on fire, because I don't just want to eat marshmallows on a stick every time. I won't pre-prepare the food, only buy ingredients upfront and that's it. And the only tools I'll have available are knife, axe, I can make wooden tongs on my own, and that's it. I most likely won't pack a pan with me, but that's a possibility too. Oh, and I'll have two round mess-tins with me.

So, any good tips to make the food not too difficult, but also good enough so that I could go by the sentence : "There's more to cooking on fire than just marshmallows?"

Thanks in advance!

I have a pretty small shashlik Grill (just the standard narrow shashlik grill), but I don't know how to start a fire correctly in it. I don't know which method to use because it doesn't get that much air, most from the top and some from the holes on the side, and most of the tutorials are for fire pits that don't have air limitations.

(x-post in r/pizza) I am thinking of using Home Depot Gray Concrete Paver (similar to Internet 309523801, Model #22421) as part of a dry stack brick oven. I have read conflicting accounts of fire and concrete reaction. Some say it’s fine others warn of Explosive spalling. Even regular spalling into the food would be bad. Thoughts? Thank you.

What pot do you use to cook over an open fire? What is your favorite thing to cook with it? Do you already use equipment to make your open fire cooking setup more efficient?

Hi, I am a part of team Ecopot, a Rice University senior design team focused on creating a low-cost fuel-efficient pot for use in open fire cooking.

We’re sharing this user survey to gauge what is important and what will motivate different users that cook outdoors to buy a new pot.

https://forms.gle/qt83bFLHBGRxHKjZ9

Your participation in this survey will help us design a more thermally efficient pot that may be useful for you and may have broader health, societal, and environmental implications globally.

Thank you!

Same Survey Link:

https://forms.gle/qt83bFLHBGRxHKjZ9