Summer nights in Maine and New Hampshire are practically a rite of passage: loons calling, marshmallows sizzling, and the unmistakable crack of a hardwood log settling into hot coals. Picking the right firewood provider makes the difference between a roaring fire for campfire cooking and a smoke‑fest that chases everyone back into the tent.
Day Logging’s locally-sourced wood keeps camp kitchens humming, chimneys cleaner, and pests out of the woods. Before you pack the cooler, let’s break down how to turn those “firewood for sale near me” searches into the tastiest meals you’ll cook under the stars.
Why Wood Choice Matters When It Comes to Campfire Cooking
Hardwoods such as oak or maple build dense, long‑lasting coals that sear steaks and simmer chili without constant babysitting. Softwoods ignite fast and are handy for kindling, but they burn quickly and pop sap everywhere.
Moisture is the true deal‑breaker: kiln‑dried logs average below 20 % water, light with minimal smoke, and slash creosote output compared with air‑dried wood. Using local wood also helps stop hitchhiking insects that threaten Maine’s forests and keeps road salt off your roof rack. In short, the right log means better flavor, less fuss, and fewer pests.
Day Logging Firewood Options
Day Logging offers three camp‑friendly choices:
- Kiln‑dried – ready to burn tonight; perks include fast ignition, lighter weight, and bug‑free peace of mind.
- Seasoned – naturally air‑dried on site for months; perfect for week‑long stays or home firepits when budget matters.
- Green – freshly cut for DIY dryers with space and patience; stack it, cover the top, and let the wind do the rest (check out our guide on firewood stacking).
Whichever cord you choose, it’s cut and split right here in southern Maine, so your “firewood near me for sale” really is near you.
Campfire Safety Basics
Before striking a match, check Maine’s daily fire‑danger rating or local burn hotline; rules shift with wind and humidity. Campfires must sit in a cleared ring of mineral soil or metal, with water and a shovel within reach. Build a teepee of kiln‑dried kindling, let it collapse, then add hardwood splits for a cooking bed. Keep flames knee‑high—anything taller wastes heat and signals hungry raccoons. When you’re done, drown, stir, and feel for heat until the ashes are cold; the next camper (and the forest ranger) will thank you.
Cleanup & Leave‑No‑Trace
When supper’s finished, let the fire burn to white ash, then drown, stir, and feel until the pit is cold—Leave No Trace calls this the gold standard for campfire closure. Scatter cooled ashes away from camp and pack out every scrap of foil and food. Storing leftover wood? Keep stacks off the ground on pallets or a rack to discourage moisture and pests
Gear You Really Need
You don’t need a chuck‑wagon trailer—just smart, durable tools:
|
Gear |
Why it earns pack space |
|
10‑inch cast‑iron skillet |
Even heat, no non‑stick worries, doubles as pizza pan |
| Folding steel grill grate | Pops over any fire ring; supports Dutch oven & coffee pot |
| Long‑handled tongs & heat‑resistant gloves | Keep eyebrows intact while flipping steaks |
| Fire‑starter cubes/fatwood | Ignites kiln‑dried logs in seconds—skip the gasoline gags |
|
Compact hatchet |
Splits kindling and lets you feel like a lumberjack for five minutes |
Toss those into a tote, add Day Logging hardwood, and you’re ready to earn your merit badge in campfire cuisine.
Fire‑Building for Campfire Cooking
A good camp kitchen starts with the right fire. Build in an established ring, then stack tinder and kindling in a simple teepee or log‑cabin layout; once it’s lit and stable, feed in Day Logging hardwood splits. Don’t rush the cooking—let part of the fire burn down until you’ve got a glowing bed of coals. Coals give you steadier heat and fewer flare‑ups than open flames.
Create two heat zones so you can sear on one side and simmer on the other. Rake a thicker layer of coals to one half of the ring and a thinner layer to the other; that’s your camp‑stove “high” and “low.” Many outdoor instructors teach exactly this approach—cook over coals, not flames.
How do you know the coals are ready? When wood (or charcoal) is mostly covered in gray/white ash with a red glow underneath—little to no visible flame—you’re in the cooking window. If you’re using charcoal for a Dutch oven or grill grate, wait until the smoke subsides and the briquettes are ashed over before you start.
Dutch‑oven fans: place coals according to what you’re cooking. For baking, use roughly three (3) parts heat on the lid to one (1) part under the pot; for roasting, split the heat about 1:1; for boiling/stewing, concentrate heat underneath and skip placing coals on the lid. This helps avoid scorched bottoms and underdone tops.
When you’re finished for the night, use the “drown, stir, feel” method: soak the coals with water, stir to expose hot spots, and don’t leave until ashes are cold to the touch. That’s standard guidance from Leave No Trace and public‑land managers.
Five Easy Campfire Cooking Recipes (with safe‑cooking tips) 
1) Foil‑Packet Salmon & Veg
Layer sliced zucchini, peppers, and a salmon fillet on heavy‑duty foil; add a knob of butter, lemon, and herbs. Seal tightly and cook on the coal bed, flipping once, until the fish flakes. Foil packets are a classic because everything steams together, and cleanup is simple. (Cook fish to 145°F internal.)
2) Cast‑Iron Breakfast Skillet
Brown breakfast sausage, add par‑cooked potatoes and onions, then crack eggs on top and slide the pan to the low‑heat side until the whites set. Cast iron shines over coals because it spreads heat evenly and can move between “high” and “low” zones without fuss. (If you add ground meat, take it to 160°F!)
3) Dutch‑Oven Chili
Sauté onions and peppers in a Dutch oven, add beans, tomatoes, and spices, then simmer over a ring of coals placed under the pot (stewing = bottom heat). If you finish with cornbread on top, switch to a 3:1 top‑to‑bottom coal ratio to bake the crust. (Ground meat to 160°F; poultry to 165°F.)
4) Skillet Flatbread
Stir flour, water, salt, and a splash of oil; rest 10–15 minutes. Pat into disks and cook on a lightly oiled cast‑iron skillet over medium coals—about a couple minutes per side—until blistered. Slide the pan toward or away from the hotter zone to control browning. (No specific temp needed, but keep toppings with meat at their safe temps.)
5) S’mores Dip
Line a small cast‑iron with chocolate, top with marshmallows, and set it on the low‑heat side until melted and toasted. Use graham crackers as dippers. It’s the campfire classic with fewer lost marshmallows to the flames—and your pan goes straight from grate to picnic table. (Mind the hot handle and coals.)
Food‑safety refresher for camp cooks: keep cold foods ≤40°F in a cooler; cook to safe internal temperatures (e.g., 145°F whole cuts of pork/beef with a 3‑minute rest, 160°F ground meats, 165°F poultry, 145°F fish); and use a food thermometer rather than color as a doneness guide.
Customer Satisfaction and Trust 
Day Logging’s reputation is built on word of mouth. Reviewers on Facebook rate us 98% recommended across 30‑plus reviews, praising fast responses and “neat, full cords.” Those public ratings back up what we hear every day on the phone: folks appreciate firewood that shows up dry, stacked where requested, and ready to burn.