You’re camped by a serene lake, the air thick with the scent of pine—except it’s not just pine. It’s smoke. Off in the distance, a mountain glows orange, plumes billowing smoke into a sky that’s more haze than blue. That was my reality last summer on a canoe trip in British Columbia’s Cariboo Mountains, where wildfires turned an adventure into something surreal. As we roll into spring 2025, with winter fading and wildfire season on the horizon, I’m reminded how critical it is to cook responsibly in the backcountry.
Wildfires aren’t just what you hear about on the local news—they’re a reality for hikers, campers, canoeists, and kayakers. Last year’s fire-heavy conditions set a precedent, and with spring warming up, dry forests are primed for trouble (again!). At Trail Eating, I combine my 20+ years as a chef and lifelong love of the outdoors to help you master trail cooking, but I also have to take you through being safe! In this article, you’ll learn how to adapt when campfires are banned, explore stove alternatives, and pick up tips to keep you and your meals safe and sustainable. Let’s ensure your next adventure fuels your spirit—not a forest fire.
Understanding Wildfire Risks in the Backcountry
For anyone who’s spent time cooking in the wild, the soothing sounds of a crackling campfire are hard to beat—until you realize how quickly it can turn dangerous. Wildfires are a growing concern as climate shifts bring hotter, drier seasons, and they’re not just a problem for firefighters. Hikers, campers, and paddlers like us need to understand the risks, especially when a simple meal prep could spiral into a disaster. Knowledge is our first line of defense, and it starts with grasping why these fires flare up and how rules like campfire bans keep us in check. Trust me when I say it sucks when you find out you have a campfire ban in place.
At Trail Eating, I’ve seen how a little awareness goes a long way. Whether you’re frying up breakfast or simmering a stew, the backcountry demands respect—especially in spring and summer when conditions peak. Let’s break it down so you’re ready for your next trip.
Why Wildfires Matter to Outdoor Cooks
Wildfires don’t just happen—they’re often sparked. Human activity, like an unattended campfire or a stray ember, accounts for a chunk of them. In dry, hot conditions—think late spring through summer—forests become tinderboxes. A single spark can ignite grasses or pine needles, especially after a winter with low snowpack. Last year (2024), Canada saw almost 6,000 wildfires, scorching 5.3 million hectares.
In Perspective:
For us outdoor cooks, that’s a wake-up call. A meal gone wrong could ruin more than your trip—it could devastate ecosystems we love.
Campfire Bans 101
Enter the campfire ban: a restriction you’ll see pop up when fire risk spikes. Local authorities enforce them to curb accidental blazes, often blanket-covering regions during peak seasons. Bans can outlaw open flames, including twig stoves, leaving you reliant on fuel-based options. Google searches for “campfire ban” hit 100-1,000 monthly, a sign folks are paying attention. Ignoring one isn’t just risky—it’s illegal, with fines or worse if you’re caught. Knowing the rules keeps you safe and legal.
My Experience Cooking Through a Fire Ban
In July of 2023, I went into the Cariboo Mountains for an 8-day canoe trip. The plan? Lakeside meals under starry skies. The reality? A wildfire season so intense the air tasted like ash. Smoke hung heavy, turning daylight into an eerie and surreal landscape. A province-wide campfire ban was in effect, so my wish for campfire cooking was extinguished. Instead, I used my Optimus MultiFuel stove and isobutane canister as a backup.
Cooking breakfasts like oatmeal with dehydrated fruit or dinners of rehydrated chili wasn’t glamorous, but it worked. The smoke stung my eyes and breathing was a challenge on some days, so the key was to avoid exerting myself. That trip taught me flexibility—having backup gear and recipes was non-negotiable. It’s why Trail Eating exists: to help you prep for the unexpected and to make sure you have survival food for backcountry emergencies; up to a couple of days at least.
What made my trip more interesting was understanding the role that wildfire fighters take on when a situation like this happens. In 2024, I earned my S-100 and S-185 certifications, the backbone of wildland firefighting in British Columbia. Those courses threw me into the deep end: handling hoses, mastering water systems, and learning suppression techniques, all while hauling gear through gruelling drills. It’s not just about muscle—though the physical demands are brutal—it’s understanding how fast a spark can turn into chaos. It can test your mental acuity. Standing on a fireline, you experience how relentless wildfires are, and it sticks with you.
Out in the Cariboo, that knowledge wasn’t theoretical. I knew why the ban mattered and how a stray ember could’ve undone everything. It shaped how I cooked: double-checking my stove setup, keeping my site clear, and staying hyper-aware.
Safe Cooking Alternatives During Wildfire Season
When a campfire ban hits, your cooking game doesn’t have to end—it just needs to shift. Over my 20+ years as a chef and countless trails, I’ve learned that the right gear can turn a restriction into an opportunity. Stoves are your ticket to hot meals without the fire hazard, and they’re more versatile than you might think. From lightweight solo setups to group-friendly powerhouses, there’s an option for every adventure.
The trick is picking the right one and knowing its quirks. I’ve boiled water on alpine ridges and simmered soups in winter temps—each stove type has its moment. Here’s a look at the big three and how they stack up, so you can cook confidently no matter the season.
Stove Options for Fire Bans
When campfires are off-limits, stoves step up. Here’s a rundown:
- Alcohol Stoves: Lightweight and silent, these are backpacking gems. They burn denatured alcohol, perfect for soloists or minimalists. I have a Trangia 27-2 HA (you can see it on the front page of this website).
- Isobutane Canister Stoves: Fast and user-friendly, these screw onto pre-filled canisters. Great for quick meals like trail ramen. I use the MSR Pocket Rocket Deluxe.
- Liquid Fuel Stoves: My go-to in the Cariboo. They run on white gas or kerosene, exceptional in cold weather and for group cooking. I use the Optimus OptiFuel Stove.
Each has its place depending on your trip—solo hike, car camping, or multi-day paddle.
Pros and Cons of Each
Here’s a quick comparison:
| Stove Type | Pros | Cons |
|---|---|---|
| Alcohol | Lightweight, quiet | Slower, less heat control |
| Isobutane | Easy setup, fast boil | Canisters are bulky, disposable, and poor below 0°C (32°F) |
| Liquid Fuel | Cold-weather champ, refillable | Heavier, learning curve |
I’ve cooked with all three over the years. For speed of setup, isobutane wins; for efficiency and versatility, liquid fuel’s my pick, and for those times I like quiet and in no rush, my alcohol Trangia is king! Test what fits your style before you hit the trail.
Tips to Cook Responsibly and Leave No Trace
Cooking safely isn’t just about gear—it’s about habits. Here’s how to keep your meals wildfire-free and eco-friendly:
- Check Restrictions: Visit local parks or forest service sites (e.g., BC Wildfire Service) for real-time bans. Apps like FireWeather work too.
- Pack a Stove: Even if you dream of “over-the-fire cooking,” bring a backup. Bans can hit mid-trip.
- Clear Your Spot: Sweep away dry leaves or twigs around your stove—embers aren’t the only risk; a hot stove base can smoulder.
- Store Fuel Right: Keep canisters or bottles upright, away from heat. A spill’s a hazard.
- Trash It Out: Burned food scraps attract critters, so pack them out. Leave No Trace isn’t just a slogan—it’s wildfire prevention.
These steps kept me cooking through that smokey Cariboo haze, and they’ll work for you too. It’s all about keeping the trails pristine while still enjoying a hot meal—something I dive deeper into over at my Sustainability and Leave No Trace blog. Small habits like these make a big difference.
Cooking On the Trails, Wildfire-Free
Wildfire season doesn’t mean your backcountry meals have to die out—it’s all about adapting with the right tools and know-how. Whether you’re firing up a stove or packing out scraps, you can still whip up something tasty without leaving a spark behind. Here at Trail Eating, I’ve got your back with recipes like dehydrated dinners or stove-friendly snacks, built for every season—spring 2025 included. Let’s keep the trails delicious and safe, one meal at a time.
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