Upside down fire

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Mrbladedude

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Aug 2, 2010
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Decided to make an upside down fire. Found a campground that was open thankfully. Even though its busy and right by the road, it still felt great to sleep in a tent by the fire.

[video=youtube;_L2HrYIjr68]https://www.youtube.com/watch?v=_L2HrYIjr68[/video]
 
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That is about the only way I make fires now...

Few weeks ago I went camping near the Rockies and it was very wet, still this method works really well as long as you have some dry tinder to get the thing going.
Sadly, I didn't need my knife whatsoever...
 
Mrbladedude said:
Yeah the big wet logs just dry out from the heat above. I like this method better than the rest.
Click to expand...

good stuff! same here that's my usual fire setup for the same reason. another is once you light it you don't have to do anything it just keeps on feeding itself.
 
I'm going to try this, great vid! I don't know if I could wait that long for dinner to be ready though, that looked delicious
 
I am a big fan of this method too.
Set it and forget it.

I'll try and hunt down a picture or two
 
Does this method provide as much heat as others? From the video it just didn't seem to have as big of flame as what I'm used to. Thanks.
 
jonnyt16 said:
Does this method provide as much heat as others? From the video it just didn't seem to have as big of flame as what I'm used to. Thanks.
Click to expand...

Its more of a slow burning fire as apposed to a regular one. It does not throw as much heat as a roaring tepee fire. However adding more wood would increase heat and flame height making it equal to any other fire.

This fire is just nice for low maintenance slow burning if you need to get shit done etc. Also using damp logs as a base doesn't matter as the heat will gradually dry them out and cause them to combust.
 
New Year's Eve USD Fire,



Set it and forget it,



Who needs Times Square,



The cold took out my camera batteries, so that's all she wrote.
 
This fire method really works well for creating a lot of coals for slow cooking and grilling. I have used many times.
 
see now when I read this, I was thinking a reverse log cabin where it was tiny tic tac toe stuff gradually tapering, no, expanding to the top. That stuff goes up in a flash. I wonder what the proper term would be then? hmm. Think of a pyramid upside down.
 
This was taken from a KA-BAR review I did over the summer.
Some USD fire content, some food content, some KA-BAR content,


I like to build and mess around with wood fires. But sometimes, I just like to take a break and relax. Today was one of those days. Actually, I wanted to sneak back up onto my project and do a little cyphering for the next few steps. So I needed to buy some time.


Enter the "Upside Down Fire" You do all the work before you light it. And it just takes it from there, all by itself. Stack some wood like this.



Break down some kindling,



Do up a few Fuzzleberry Sticks,



Did I mention, this knife just rocks the Fuzzleberries?



Do your pencil lead, pencil, thumb stuff like usual. Note the fluffed up twine low and off center on the right, Y'all carry Twine in your packs right?



This was a two strike fire. Because klutzo me missed the twine with the first volley of sparks, Da! But the second set of sparks hit pay-dirt.



That's pretty much it.,



A quick shot of the KA-BAR to prove it was us.



Pre-warming the taters. These were no ordinary taters folks. They were sliced three fourths of the way through. Into approximately 1" slits. Then, into the slits were stuffed, slices of onions, crushed garlic, salt, pepper and drizzled with EVOO.



I find the upside down fire method to produce a nice even flame. Less ups and downs than a traditional fire. For just a fire. This one would have easily gone 3-4 hours with a fairly constant flame. But today, all I was hoping to achieve was another small bit of time on my other project.


When I came back, and was ready to throw the meat on. I knocked it down a bit. To reduce the elevation and amount of heat.


On go the pork chops. To the keenly observant, you will notice the potatoes got rewrapped. I needed to be able to rotate these as opposed to just tossing them on. The folds kept forcing them on to the same side. So an adjustment in field was made.




For this meal, I was looking just to brown them up a bit and acquire some of that tasty wood smoke flavor.



Once browned up a bit. They were slathered in barbecue sauce and wrapped in foil. The heat of the fire was reduced and moved more off center. They went on for about fifty minutes.



First course,
Tomato and basil salad. Fresh picked from plants a few hundred yards away. Yum,



Main course,
Barbecued Pork Chops and Seasoned Baked Potatoes, KA-BAR style,
 
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