Here, Wolf shares his essential outdoor cooking gear, as well as a recipe for citrusy, spicy shrimp cooked in cast iron.
Grills, Smokers, Etc.
“I use a few different kinds of equipment for live-fire cooking, including a Kankay grill from Argentina, an Oklahoma Joe smoker, and a Stadler Made outdoor oven. I also frequently cook over my Breeo fire pit and a homemade fire pit made from heat-resistant bricks, which I can reconfigure depending on what I’m cooking and the direction of the wind.”
Cast Iron Skillet
“For me, the [cast iron] skillet is so essential I treat it like an extension of my body. The reason it is so sacred is that it can be used so many ways—from searing off delicate pieces of seafood to getting the perfect crust on a smashburger. The skillet opens new doors for those who want to master open-fire cooking. When I’m cooking over an open fire, I’ll set the skillet on a cast-iron stand and build the fire around that, or I’ll use a grill grate, or, in a pinch, prop the skillet up on logs or rocks—whatever it takes to allow some airflow between the fire and the coals.”
“I like using flat, Brazilian-style churrasco skewers from Norcal Ovenworks or Super Skewer, They can handle big cuts of meat and are sturdy enough to stick into the ground for leaning food over the fire.”
“I always have a pair of welding gloves around, which can withstand enough heat that I can pick up burning logs and move them around with my hands.”
Pitchfork and Shovel
“I use a traditional metal pitchfork for picking up or breaking apart lit logs, as well as a food-grade stainless steel shovel, which you can actually cook on as well.”