Looking through old photo albums this week end brought a cry from the family, "Why is it we are always either cooking bacon outside or on bikes?"
We have been cooking outside for years and I really can't think how we managed so well before we discovered the Kotlich and tripod.
In 2002 we went for 2-3 years to the Balkans as volunteers. While struggling with language and enjoying all that the new and amazing culture had to offer we saw outdoor cooking in a new light. Hot summers meant that most people had outdoor kitchens. My serious outdoor kitchen gets closer every day, but that is another story. The Kotlich and tripod has been part of our life ever since.
It may not be snowing with you but winter warmers such as soups and stews are on the menu in our house and outside in the Kotlich.
Cold weather should not put off a Kotlich cook. Root vegetables, kales and the celery family make mouth wateringly delicious soups and if you have a Kotlich you can work in the garden and your winter warmer will just bubble away until you are ready.
The growing popularity of firepits, which is best and what can you burn in them?
When choosing your fire pit you need to decide if you are going to cook over it and if so how big does it need to be? There is also the question of what you need to burn in it, have you got a good supply and what is going to be its main use, keeping warm or cooking? Are you going to move it about a lot, does it need to go undercover in winter and is it safe for children?
My two guiding themes are always usefullness and look. So it should be nice to look at and very practical, according to your needs.