One of the easy ways to prepare meals in the outdoors is to use aluminum foil as the “container” in which to cook. In addition, aluminum foil is lighter to pack in than pots and pans and Dutch ovens. And, cleanup is as easy as balling up the foil and packing it out.

A few tips can improve your chances of success when cooking in foil:

• Use heavy-duty aluminum foil and use two layers.
• Girl Scouts say putting the shiny side of the foil on the inside is best so that you don’t reflect too much heat. Don’t listen to Girl Scouts. Plus, they have cooties.
• Cooking in aluminum foil works best when there is sufficient moisture. Be sure to seal in the contents well. You can add some water before sealing or you can use salad dressing, broth, butter, onions, tomatoes, fruit, etc. to increase the moisture level.
• Cooking time depends on the density and thickness of the contents. Dense materials like carrots and potatoes take a long time unless you cut them up into thin, small pieces.
• Make sure to cook items in aluminum foil over coals and NOT over an open flame. Cooking over an open flame will results in burned contents.

Some people line their Dutch oven with aluminum foil. These are the kind of people who sleep in their tent with their head lamp on and need their mommy to wipe their bottom.