This explanation is of utmost importance and must be followed closely for the best results in cooking. All cooking is done in DOUBLE foil envelopes.
1. Place item to be cooked on a sheet of Reynolds Wrap. Wrap should be big enough to allow for a three-fold crimping of open edges.
2. Next fold in half and crimp the three open edges. Make three folds on these edges. This makes an air-tight envelope.
3. Take another sheet of Reynolds Wrap the same size as the first, repeat process, making a double layer around the food.
4. This package is placed right on the coals. When the food is cooked, the three crimped edges can be torn off in zipper fashion. The contents are then eaten from the wrap, doing away with a dish or plate.
How to build the right kind of fire
The right kind of fire for aluminum foil cooking is really no fire at all, but rather a bed of hot coals. The Boy Scout Merit Badge Book on cooking explains how to get a bed of coals as follows:
“The camp fire generally supplies a good bed of coals, but sometimes this is needed in a hurry, soon after camp is pitched. To get it, take sound hardwood, either green or dead, and split it into sticks of uniform thickness (say 1¼ inch face). Lay down two bed-sticks, cross these near the ends with two others, and so on up until you have a pen or crib a foot high. Start a fire in this pen.
“Then cover the top of the pen with a layer of parallel sticks laid an inch apart. Cross this with a similar layer at right angles, and so upward for another foot. The free draft will make a roaring fire, and it will all burn down to coals together. The thick bark of hemlock, and of hardwoods generally will soon give you coals for cooking. To keep coals for a long time cover them with ashes, or with bark which will quickly burn to ashes.”