A well-built campfire cooks up more than ambience

A well-built campfire can cook up a lot more than ambience, wieners and marshmallows.

You can spend big bucks on stone or metal fire pits, but it's not necessary. Done right, a simple stone-ringed fire can cook up entire meals, from back-to-the-woods basics like pork and beans, to more complicated stuffed roasts, pizzas, even cakes.

"The great debate in my field is gas versus charcoal, and I say wood," says Steven Raichlen, host of public television's "Primal Grill with Steven Raichlen." "Wood gives you both heat and flavor."

The first step is to check with your local fire codes. Some communities require fire permits even for small campfires. Permits usually are free, but may need to be picked up in person on the day you burn, so be sure to check local regulations ahead of time.

This also is a good time to determine what you will be cooking and how large a fire you will need to do so. The size of the fire can determine the type of permit needed, and even the time of day you can burn.

If you will be cooking multiple dishes at once, you may need a larger fire in order to arrange the wood and embers in different areas to create warmer and cooler cooking zones.

Mary Karlin, author of "Wood-fired Cooking," says the goal is to build a compact fire that distributes heat efficiently. If at the beach, begin by digging a hole in the sand and lining it with rocks or bricks. When camping, build a tight ring of rocks or bricks.

For most basic cooking, a simple 2-foot ring of stones or bricks will be fine. The wood rests on the edges of the rocks, which lifts it a bit and allows air to circulate beneath, making it easier to light. The stones also absorb and conduct heat.

To start the fire, pile crumpled newspaper or paper bags and twigs. And while paraffin fire starters available at hardware stores can help, dry twigs and paper should make lighter fluid unnecessary.

Once your kindling is burning well, start adding small logs. As the fire builds, you can increase the size of the logs you add. The fire will need to burn for about 20 to 30 minutes before it is ready for cooking, says Raichlen.

As for wood type, hardwood works best. And while firewood can be purchased, it's easier and cheaper to forage for dry thick branches and logs.

Once the fire is established, the embers can be pushed to one side while burning logs can be pushed to another. Moving the fire around in this manner is how the heat level is controlled.

Now top everything with a grill rack. The higher the rack sits, the slower the cooking process. Karlin recommends roughly 8 inches above the flame for high heat cooking, and 10 to 12 inches for low and slow cooking, such as a stew.

To test the temperature hold your hand at the level of the grate, then count the seconds and move it when the heat becomes too much. At high heat, you should be able to stand it for about 2 seconds; 4 seconds for low heat.

Use high heat for seared steaks, grilled vegetables and pizzas. Use low to bake a cake or sear slices of pineapple.

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