Backwoodsman cooking has been dubbed as one of the toughest section after Pioneering. Nevertheless, there are many failures in this section, so a good foundation in the basics of backwoods cooking is necessary for Scouts. The secret to successful backwoods cooking is to build a good fire that will provide hot embers, for it is on embers that we cook - not flames. One of the problems with embers is that they tend to become cool after a short while. The keyhole fire solves this problem. Build the fire in a large circle area and pull the hot ashes through into the smaller circle where the cooking takes place, as they are needed. A two inch bed of ashes is required for successful backwoods cooking, use beech or oak logs, as these will give longer lasting embers. Charcoal can also be used and it will hold the heat longer than wood embers. Aluminium foil can be used if you want to take the easy way out. With it, it is possible to construct pots and pans for cooking food or you can place your food in an aluminium foil envelope. The pioneers and backwoodsman of the past used only those materials that could be found locally for creating cooking utensils. They often used leaves and clay as well as ingenious cooking spits and holders made from green twigs and branches ( green twigs and branches are less likely to go on fire and are pliable so they can be worked). HYGIENE Although backwoods cooking is considered to be primitive in approach your food hygiene methods should not be. Wash all food before use and keep covered until you intend to use it. Take care not to burn food and avoid cooking the food quickly in a flame. Make sure all the food is properly cooked, thus the need for slow cooking over embers. Quick cooking will cause the food to cook on the outside and be raw inside. Clean up the area used after you are finished and dispose of all food scraps carefully. Don't forget to clean your hands also after you have finished eating as it is likely that it will be your hands that you use to hold and eat the food with.