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Tin Can Cooking

If you have just a few campers and are looking for some simple camp cooking, try the easy and quick technique of tin can cooking. All you will need is a clean tin can – a one gallon size can works well. Your source of heat can be a small campfire, or if wood burning is prohibited, a small buddy burner will work well, which can be found at sporting good stores or online. Place your meal in the tin can and simply heat the contents of your can over a flame. You will have a hot meal ready in minutes. This technique works great for soups, beans and tuna fish.

Tin can cooking is an age old technique that is nearly a foolproof method for cooking that anyone can easily master.

Be careful about cutting tin cans and make sure that you wear gloves. Be especially careful snipping cans around young children. Also be sure to flatten any tin cans used and carry them home with you or dispose of them properly. To insure good health, use a tin can for cooking only once, as it is nearly impossible to clean crimped seams of a tin can.

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In a gallon tin can stove, heat is conducted to the top of the can but because of the limited amount of stove top space, it is usually best to use this technique for cooking food for one or two people.

A tin can stove can get its heat a camp fire that you build under the tin can.

To make a stove you will need a #10 can (1 or 2 gallon), tin snips, kitchen can opener, and a pair of garden type gloves.

To make the stove, first slip on your gloves, then cut out one end of the No. 10 can with a can opener. With a pair of tin snips, cut a door about three inches high and four inches wide on a side of the can at the open end, leaving the top of the door attached. Pull the door up toward the closed end. (Careful—the edges are razor-sharp.) At the top of the stove (the closed end), punch two to three smoke holes into the side opposite the cut-out door. This will allow the smoke to escape out the back of the stove.

Make a damper out of foil or the lid of a tuna can. The damper is a key to tin-can cooking because it gives you the ability to control the level of heat, just as you do on other stoves.

Since the fire is almost entirely contained within the tin and the amount of heat generated to the cooking surface is intense, remember to use only small-sized bits of wood for the fire. And, by using the damper, you can control the intensity of the fire and keep it at the proper cooking level.

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