I guess just about everyone enjoys a campfire. You can’t take the term “campfire” too literally, however; quite often the fire has nothing to do with a camp. And it can’t be confused with “bonfire,” which brings to mind huge piles of leaping flames. Thus, we find these little blazes not only at camp sites, but near ponds, trout streams, deep in hemlock woods, near deer stands, in backyards and at picnic grounds.
As a kid, I studied the methods used by grown-ups to successfully start a fire. I believe the old phrase was to “lay a fire,” which is a bit quaint but indicates it is a process that takes a bit of care to properly accomplish. When I got together with friends to go fishing at a lake or pond, we were not always armed with effective bug spray, so a fire was often built, rather smokey on purpose, to discourage mosquitoes and other pesky biting insects. We called this a “punkie smudge.” To achieve the desired effect, you had to pretty much stand in the smoke. This may have had some impact on the insect activity, but most certainly affected us and our clothing, producing a strong, lingering odor and often a bit of a persistent cough and irritated eyes. About this time, we also learned the basic truth of standing near a fire; whichever side of your body faces the fire will become (maybe uncomfortably) warm while the other side gets colder with the night air.
I freely confess to having a weakness for making campfires, a trait that is happily shared by lots of friends. Over the years I’ve found that almost any gathering can provide a good excuse for a fire. Holidays, birthdays, weekends, graduation parties, chance visits or just the need to see the flames and feel the heat; there are a hundred good reasons to have a little fire. The concept is so important to me that after purchasing my own little chunk of property many years ago, one of the first things I did was build two fireplaces in different locations. Sometimes we actually think up a practical reason for the fire. It might start out as a way to get rid of some old boxes or scraps of wood. Before we know it, more wood has been added and now it would be a shame to let it just go out. Maybe there are some marshmallows that need roasted or a few hot dogs in the fridge that should get used up.
When a fire is planned for a get-together that involves more serious cooking, the task of the fire builder becomes more critical. Plenty of hardwood, probably oak, beech, cherry, or maple is at hand, already split to the proper dimensions. Kindling, usually in the form of dead twigs, limbs and finely split straight grained wood is meticulously placed over some crumpled newspaper to successfully bring the flames to life. If it goes out and has to be re-started, or if it takes more than one match, something is wrong and the fire builder is embarrassed.
When you have a group of hungry folks anticipating a done-to-order T-bone or a perfectly marinated venison steak, you want a fire that will allow the chef to show off his expertise. Obviously, controlling the temperature of an outdoor wood fire is a bit more challenging than turning a knob on a gas range or a propane charbroiler.
As my kids grew up, there were plenty of requests to have a fire or to go to a friend’s house because “They’re having a fire tonight.’ This is a tradition I can relate to. It seems a lot of socializing for young adults centers around campfires which, I believe, is generally a better environment than other places I can think of. Luckily, the social aspect of the fire is not restricted to a certain age group. Likewise, the memories attached to these gatherings are often recalled decades later when old friends get together.
Quite often, the need for a little fire follows me around. I’ve felt the urge while hunting or fishing while in Northern Canada, at a New York state deer camp, near Pa. trout streams, in the Black Hills of Wyoming, and some places between.
I find it curious that cutting trees and splitting a supply of wood to help warm the house in the winter months, although practical, seems like a lot of work. But somehow, putting forth the same effort for campfire wood is much more tolerable.
You might want to teach a kid how to pick a proper stick for marshmallow roasting and demonstrate your skill of toasting; not burning the treat to a black crisp. Maybe you’re looking forward to burgers or grilled chops with BBQ sauce. Who would object to a pizza or cherry dessert made in a mountain pie maker? But, then again, there’s nothing quite like sitting around a fire, visiting or just studying the flames, maybe with a drink in your hand at the end of a long day. Come to think of it, you never really need a special reason to have a campfire.
Roger Sager, an Era outdoor columnist, can be reached at rogersager@gmail.com
