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6 Wood Wrap Stoking Recipes For The Campfire

Perfect for Camping, or Anywhere

Hardwood smoke adds delicious flavor to any food. The problem is “traditional” smoking methods are normally time-consuming, inconvenient, require special equipment, and for the home or camp cook, they nearly always need to be done outdoors.

Yet, there is a way – using the stoking cooking method that combines steam and smoke – to easily get around all of the limitations of traditional smoking. Fine restaurants have know about it for years, but only recently have Gourmet Smoked Wraps become available to home and camp cooks.

In the restaurant world, they are called simply “papers” or “wraps,” but they impart delicious hardwood smoke flavor to any food that’s cooked in them, and do it in the normal amount of time it would take to steam cook the food. Any food you can portion to fit in a wrap can be cooked this way.

Three Ways To Cook With Gourmet Smoked Wraps

There are three super-convenient ways to use Gourmet Smoked Wraps to cook while you’re camping:

Dutch Oven Stoking

A Dutch oven is the perfect choice if you have a big crew to cook for and you want to do a bunch of wraps at one time. You can cook a couple dozen or more in a large Dutch oven.

  • Pour about 3/8-inch of water in your Dutch oven, cover, and put on the heat. You can put it on the coals of the campfire, on a grill, or camp stove for preparation. You just want to get the Dutch oven heated and the water boiling.
  • While the Dutch oven is coming up to temperature, prepare your wraps. You can cook appetizers, meat, veggies, desserts – everything – in the same D.O., at the same time. Just be sure to keep the wraps moistened with your spray bottle and keep them where it’s cool. If you’re mixing a bunch of different foods together, you might want to mark the wraps so you know what’s in which.
  • Once all the wraps are prepared, check the water in the Dutch oven. If it’s boiled away to less than a quarter inch, then add enough to bring it up to a quarter inch. If there’s still more than that, let it boil with the lid off to come down that amount.
  • Next, layer your moistened and rolled wraps loosely in the Dutch Oven. Replace the lid, and place the Dutch Oven with enough charcoal briquettes on the top and bottom to deliver 450 degrees for about 10-12 minutes. (For a 12-inch Dutch oven that’s XX coals on the lid and XX coals underneath.)
  • Using a long-handled tongs, remove a wrap containing a food item that’s the densest and most critical to achieve safe cooking temperature – like a chicken breast or a fresh sausage roll.) Use your thermometer to check the core temp of that item. If it’s where it should be, everything in the Dutch Oven should be done.

On the Grill or Over the Campfire

Camp cooking with Gourmet Smoked Wraps on the grill or the grate above the campfire is the simplest method of all.

  • Start your gas or charcoal grill to get the temperature up to about 450 degrees. Or build you campfire to get a nice deep coal bed, and adjust the grate down to about 6 inches above it. (The traditional way to test for 450 degrees is to put you hand, palm down just above the grate. If you can only hold it there for 2-3 seconds, that means it’s 450 degrees.)
  • Prepare the Gourmet Smoked Wraps as you would normally. Just remember for this method of cooking it’s really important to remember to thoroughly soak the cotton strings in water before tying them around the wraps.
  • With the wraps prepared and the fire up to temp. Place the wraps on the fire grate. Line them up just like you would sausages, and turn them carefully using a long-handled tongs.
  • Keep your spray bottle of water on hands to douse any flare ups, but some scorching – especially on the ends of the wraps – is going to be normal.
  • After 10 minutes or so, begin using your remote reading food thermometer to check the internal temps of the food by inserting it through the open ends of wraps. Remove when they’ve achieved the desired temp.

In Foil Packets

Foil packets are an extremely popular way of campsite cooking. Adding Gourmet Smoked Wraps to the recipe allows the easy addition of great smoked flavor to any favorite foil packet recipe.

  • Prepare your campfire or grill just as you would to make any foil packet recipe.
  • Prepare Gourmet Smoked Wraps with food inside them and tie them as you normally would.
  • Tear sheets of aluminum foil about 12 inches long. Use either heavy duty aluminum foil, or two sheets of standard foil per wrap.
  • Place wrap in the center of a sheet of foil. Spritz one or two more sprays of water from the spray bottle onto the wrap and foil.
  • Fold ends and sides of foil tightly around the wrap. Using the point of a knife pierce 2-3 holes through the foil on the top of the packet.
  • Place the foil packets in the coals of the campfire and cook for 10-12 minutes repositioning frequently with long-handled tongs.
  • Remove one packet from the fire, open, and check the temperature with your thermometer to ensure preferred level of doneness.

 

kelly_craig_gourmet_smoked_wraps_varietyPRO TIP: Whether you choose cooking on the grill, campfire, Dutch oven or foil packets, you’ll need to stock up on  Kelly Craig’s Gourmet Smoked Wraps.  Kelly Craig is the exclusive maker of these cedar wraps flavored with dozens of other kinds of wood smoke.  The cedar veneer serves as a blank canvas to hold and then impart the hardwood smoke flavor whether that’s alder, cherry, maple, or mesquite. You can get Gourmet Smoked Wraps at this link.  BUY NOW!

 

Campfire Sausage Roll
 
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Think about your favorite fresh sausage patty … for breakfast, lunch, or dinner. As good as it is, think about what it would taste like if you added just a hint of smoke. That’s exactly what using Gourmet Smoke Wraps does. We selected a spicy Italian sausage, but it would be equally good with breakfast sausages or any sweet or savory sausage combo. And by stoking it in a wrap … in the Dutch oven or on the grill … you’re cooking away some of the fat rather than frying the sausage in the fat. The steam keeps it moist. It’s essential that you bring fresh sausage up to a safe cooking temperature of at least 165 degrees. Use a meat thermometer to check the temperature at the center of the sausage roll. Remove from heat when it’s about five degrees short of desired temperature and allow it to rest to come up to temp before serving.
Author:
Serves: 4-6
Ingredients
  • 1 lb. of fresh sausage (pork, poultry, etc. whatever you like)
  • 1 Kelly Craig Gourmet Smoked Wraps pack with 12 wraps
  • spray bottle of water
Instructions
  1. Open Gourmet Smoked Wraps package; find the cotton twine ties and put them in water to soak.
  2. Divide ground sausage into eight even portions.
  3. Gently roll each portion into a log about the size of a hotdog.
  4. Spray both sides of a wrap generously with water.
  5. Place one sausage roll in the wrap, parallel with the grain of the wood.
  6. Tightly roll the wrap around the sausage and use a saturated piece of twine to tie around the middle.
  7. Set aside to repeat with other wraps and rolls, but keep outside of wraps damp by spraying occasionally.
  8. Either heat grill to 450 degrees and cook for about 12 minutes until internal temp of sausage reaches 160 degrees, or cook in Dutch oven at 450 degrees to same internal temp. On the grill, keep outside of wraps damp with water spray.
  9. When at the right temperature, remove from heat and allow wraps to rest for about 5 minutes before opening.
  10. Top with your favorite condiments or serve as is.
  11. Remove and enjoy.
Stoked Campfire Scallops
 
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Fans of sea scallops know these delicacies benefit most from recipes that take a light hand with seasoning. In fact, with truly fresh scallops from cold seawater, there are those who consider them the ultimate raw seafood. But just a tiny bit of seasoning and a very short cook turn scallops into a sublime delight. Thinking about using a hint of wood smoke to season scallops sounded incredible – and it turns out it is. Stoking is the perfect method to impart smoke flavor without overcooking which turns scallops rubbery. Unless you’re lucky enough to be at the ports where you can buy scallops at the dock, they are a pricey ingredient, so you might not be too willing to experiment with a preparation you don’t know and trust. When in doubt, season lightly and work your way up. You can always add more seasoning after they are cooked, but you can’t take it away.
Author:
Cuisine: Seafood
Ingredients
  • Fresh sea scallops (two large scallops per wrap)
  • Old Bay Seasoning
  • Lemon
  • Melted butter
Instructions
  1. Pour off any juice from scallops.
  2. Season each scallop with less than half a pinch of Old Bay Seasoning (or nothing if you prefer.)
  3. Spray both sides of a Gourment Smoked Wrap generously with water.
  4. Place two scallops side by side on the wrap, parallel with the grain of the wood.
  5. Roll the wrap around the scallops and use a saturated piece of twine to tie around the middle.
  6. Set aside to repeat with other wraps and scallopss, but keep outside of wraps damp by spraying with water occasionally.
  7. Either heat grill to 450 degrees and cook for about 3 minutes, or cook in Dutch oven with a little water in the bottom heated to same temperature for about 3 minutes.
  8. Do not overcook or scallops will become rubbery and much less flavorful.
  9. Melt butter and squeeze in some lemon juice.
  10. Dip bottom of scallop in butter and eat.
Smoked Campfire Onion Bombs
 
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For their reputation as a “strong” vegetable, onions contain a great deal of sugar. Cooking and caramelizing onion releases that sugar and makes strong onions suddenly, deliciously sweet. Now think of adding a hint of smokiness to that sweet. Sounds pretty good doesn’t it. Onion bombs are a favorite camping recipe at 50 Campfires, and the Kelly Craig Gourmet Smoked Wraps offer a great new way to cook them. These bombs are stoked! If you want to do some prep work before you leave your home, pre-mix the burger ingredients and keep it in an airtight container. You can even freeze the mixture and just let it thaw in the cooler until you are ready to use. Doing some work beforehand will allow you to relax a bit more at the site. Plus you won’t have to mess with raw meat at the picnic table. You will need at least two to three large onions to form the bomb casings. Remove the outer onion paper skin carefully, and chop the onion in half from stem to bottom as evenly as you can. Separate each onion layer into matching pairs from the outside to the inside. Take the pre-mixed burger ingredients and form into balls of meat.
Author:
Serves: 2-3
Ingredients
  • 2-3 large onions
  • 1 ½ lbs. ground beef
  • ½ lb. bulk sausage
  • 2 eggs
  • 2-3 cloves of garlic, chopped
  • ⅓ cup ketchup
  • 2 Tbsp. Worcestershire Sauce
  • 1 cup breadcrumbs or crushed saltine crackers
  • ½ cup water, beef broth, or beer (more if need so meat mixture is moist but firm when forming meatballs
  • ¼ cup parsley and/or chives, chopped
  • salt to taste
  • fresh ground black pepper to taste
Instructions
  1. You will need at least two to three large onions to form the bomb casings. Remove the outer onion paper skin carefully, and chop the onion in half from stem to bottom as evenly as you can. Separate each onion layer into matching pairs from the outside to the inside.
  2. Mix beef, sausage, eggs, garlic, ketchup, Worcestershire, bread crumbs, liquid, parsley, salt and pepper together with clean hands. Mix thoroughly, but do not over work the meat.
  3. Form meatballs sized to fit between the two onion shells.
  4. Place meatballs on onion halves, then cover with the matching halves. Push together gently so the meat holds onion shells in place
  5. Select Gourmet Smoked Wraps (apple and oak are great with this recipe.)
  6. Soak cotton twines in water.
  7. Spray both sides of a Gourmet Smoked Wrap generously with water (or beer.)
  8. Place two onion bombs, end to end, on the wrap, parallel with the grain of the wood.
  9. Roll the wrap around the onions and use saturated pieces of twine to tie. It works best, in this case, to tie the wrap with two twines … one about an inch from each end.
  10. Keep outside of wraps damp by spraying with water occasionally.
  11. Either heat grill to 450 degrees and cook for about 15 minutes, or cook in Dutch oven with a little water in the bottom heated to same temperature for about 15 minutes. You could also
  12. wrap each wrap in an aluminum foil packet and cook individually in campfire coals for about 20 minutes moving and turning frequently.
  13. Check one bomb to ensure meat has come up to at least 160 degrees in temperature.
  14. Serve with potatoes, salad, and crusty bread.
Campfire Succotash
 
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The best camp cooking recipes are as simple as they are delicious. This one is almost as easy as opening a few backs of frozen vegetables! Succotash is really just mixed vegetables, heavy on the corn niblets and baby lima beans. Add some fat – in this case butter – to grab and hold the smoke.
Author:
Recipe type: Side Dish
Serves: 4-6
Ingredients
  • 1 bag frozen mixed vegetables (corn, peas, carrots, green beans, lima beans)
  • 1 bag frozen corn
  • 1 bag frozen lima beans
  • 1 stick butter, melted
  • sea salt to taste
  • fresh ground black pepper to taste
Instructions
  1. Open bags of vegetables by cutting off a corner on each.
  2. Select Gourmet Smoked Wraps (alder and oak are great with this recipe.)
  3. Soak cotton twines in water.
  4. Spray both sides of a Gourmet Smoked Wrap generously with water.
  5. Pour a small amount of mixed vegetables on center of wrap in a line parallel to the grain of the wood. If the veggies are still cold enough, they will freeze in place on the wrap which helps rolling without spilling.
  6. Supplement the mixed veg with more corn and/or lima beans to your taste.
  7. Drizzle about a teaspoon of melted butter on the veggies.
  8. Add salt and pepper now or at the end after cooking.
  9. Roll the wrap around the veg being careful not to spill. Once you get it rolled, it helps to pinch the bottom end and tap on table top to secure the veggies in place.
  10. Fold the ends of the wrap in and tie each end tightly with a saturated twine. It should look a bit like a taffy wrapper when your done.
  11. Keep outside of wraps damp by spraying with water occasionally.
  12. Heat grill to 450 degrees and cook for about 10 minutes, or cook in Dutch oven with a little water in the bottom heated to same temperature for about 10 minutes. You could also wrap each wrap in an aluminum foil packet and cook individually in campfire coals for about 15 minutes moving and turning frequently.
  13. With these veggie wraps it’s better if they are slightly undercooked rather than overcooked, and you’ll have no food safety issues no matter what temp they come up to.
Smokey Citrus Marinated Chicken Breast Recipe
 
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Slices of chicken breast are great candidates for cooking in Kelly Craig Gourmet Smoked Wraps, but they need some supplemental fat and sugar to grab and hold the flavor from the wood smoke. The solution is a marinade with some of each. The orange juice contains natural sugars and the olive oil gives a stick fat base that clings to the surface of the chicken. Remember, stoking relies on the steam to deliver the heat, so it will keep the chicken breasts moist and juicy through and through.
Author:
Serves: 2
Ingredients
  • 2 boneless, skinless chicken breasts
  • ½ cup orange juice
  • juice from one medium lemon
  • 2 Tbsp. olive oil
  • ¼ tsp. sea salt
  • ¼ tsp. black pepper
  • 2 garlic cloves, minced
Instructions
  1. Combine orange juice, lemon juice, oil, salt, pepper, and garlic in a large zipper topped bag. Mix well.
  2. Pierce chicken breasts with fork and place in the bag with the marinade.
  3. Throw the bag in your cooler or refrigerator and marinate at least four hours and up to 24 hours.
  4. Select Gourmet Smoked Wraps (apple and maple are great with this recipe.)
  5. Soak cotton twines in water.
  6. Spray both sides of a Gourmet Smoked Wrap generously with water (or beer.)
  7. Remove chicken breasts from bag and slice into strips about 1-inch wide.
  8. Lay each strip directly on a moistened wrap.
  9. Roll and tie with a saturated twine.
  10. Keep outside of wraps damp by spraying with water occasionally.
  11. Heat grill to 450 degrees and cook for about 12 minutes, or cook in Dutch oven with a little water in the bottom heated to same temperature for about 12 minutes. You could also wrap each wrap in an aluminum foil packet and cook individually in campfire coals for about 20 minutes moving and turning frequently.
  12. Check at least one breast with cooking thermometer to make sure internal temperature reaches at least 165° F.
Stoked Campfire Green Beans & Bacon
 
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Some foods are just MEANT to be together … bread and butter … peanut butter and jelly … mashed potatoes and gravy. Once you try green beans and bacon together, you’ll think of them as an inseparable pairing, too. Green beans are such a great car camping food to begin with. You can pick up fresh green beans at the grocery store or farmers market on the way to the campground or cabin. And bacon? Who goes camping WITHOUT bacon? And both benefit from some added smoke, so stoking them in Gourmet Smoked Wraps is a natural, simple and easy preparation.
Author:
Serves: 4
Ingredients
  • Fresh green beans (about 10-15 good size beans per serving)
  • Bacon (one thick cut slice per serving)
Instructions
  1. Rinse green beans and snip or break the stem end off each bean.
  2. Fry bacon in a skillet until cooked about half way to crisp. Reserve bacon fat.
  3. Select Gourmet Smoked Wraps (any will work well with this recipe.)
  4. Soak cotton twines in water.
  5. Spray both sides of a Gourmet Smoked Wrap generously with water (or beer.)
  6. Lay one serving of beans onto wrap parallel to the grain of the wood.
  7. Lay one strip of bacon on top of beans.
  8. Roll the wrap around beans and bacon and tie with a saturated twine.
  9. Keep outside of wraps damp by spraying with water occasionally.
  10. Heat grill to 450 degrees and cook for about 8-10 minutes, or cook in Dutch oven with a little water in the bottom heated to same temperature for about 8-10 minutes. You could also wrap each wrap in an aluminum foil packet and cook individually in campfire coals for about 15 minutes moving and turning frequently.
  11. Unwrap and cut beans and bacon in half. Eat with fork or fingers.
  12. Delicious!
 

 

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