This is the HOW-TO-CAMP guide  
Information for tent and RV camping
COOKING OVER A CAMPFIRE
Possibly the simplest method of cooking over
a campfire and one of the most common is to
roast food on long skewers that can be held
above the flames. This is popular for cooking
hot dogs or toasting marshmallows for making
s'mores.  Besides skewers, pie irons too may
be used (small iron molds with long handles),
into which can be placed slices of bread with
some form of filling — which are placed over
hot coals to cook. When using meat, roasting
can have the advantage over grilling in that
the grease that drips from the food can be
reused. This can be done by placing a
fireproof container under the food.  Find out
more about Roasting over a fire
Grills are also simpler to use and they tend to make the food pick up
flavors from the smoke. Grills over a campfire are used in the same way as
ordinary charcoal barbecues. If the food is simply placed on the grill, it may
catch fire so it requires constant attention. Handleheld grills that clamp over
the food may be used for various tasks like warming food, grilling burgers
or sausages or making toast. In cases where open fires are not allowed,
lightweight charcoal grills (sometimes considered a type of hibachi) are
sometimes used for direct grilling of food.  Campfire grills come in a wide
assortment of styles.  Most of then are very portable and easy to set up.
The camp fire grill is most often used in a developed campground and for
shorter camp outings since weather conditions and fire restrictions play a
major part in its use.  Find which Portable Campfire Grill is best for
you  
Campfire Grilling
Closely associated with the American Old West, the Dutch oven of tradition is a heavy cast iron pot, traditionally
made with three short legs and a concave cover for holding hot coals on top. While such pots are generally
considered too heavy for backpackers, Dutch ovens are often used in group camp-outs and cookouts.  Read
more about Dutch Oven Cooking
Dutch Oven Cooking
Frying is not always necessary, but is often used for fish or wild game caught while on a camping trip, as well as
certain kinds of bread and desserts made on the trail.  Camp frying pans often lack handles for easy packing, with
the camp cook using a clamp-like device to pick up and move the pan. As a general rule, the frying medium used
in camp cooking is usually either vegetable oil or margarine, since most animal fats such as butter or lard are not
sufficiently shelf-stable for camp use.  Camp frying pans are generally made out of very thin metal (though some
campers do use cast iron pans for this purpose as well), so extra care must be taken to evenly cook the food,
especially over the small-diameter flame of a portable stove.  For campfire use, on the other hand, some camp
cooks prefer a legged cast-iron pan called a "spider", which is elevated to allow a small fire directly beneath it.  
Read more about Cast Iron cooking
Campfire Frying
In backpacking particularly, boiling water is the most common kitchen operation undertaken on the trail, used for
cooking or reconstituting food, making hot beverages, cleaning up, and even sanitizing drinking water.   Portable
stoves are generally rated in terms of how quickly they can boil  water.   Some commercial stove models are
specifically optimized for fast boiling, with other operations such as frying or baking being an afterthought.  Like
camp frying pans, camp pots are generally made of very lightweight material.  
Boiling