The live-fire guides: from your first fire to the perfect crust
2.4K followers cooking along
Follow @RawFireKitchenIt's not your fault, nobody taught you the fire.
01
One big heat zone means burnt outside, raw middle. Or grey all the way through.
02
Guessing doneness by poking it. Every steak is a gamble.
03
Cut straight away and the juice ends up on the board, not in your mouth.
These guides fix all three.
Inside the guides
The two-zone fire
Choosing the right cut
The dry brine
The reverse sear
Exact doneness temperatures
Slicing across the grain
Fire & food safety
Recipes that build your skills
Swipe through
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Pick your guide
£14.95
£24.95
Everything in Essentials, plus:
Only £10 more for twice the content, 16 recipes and the 12-week plan.
Side by side
| Feature | Essentials £14.95 | Complete £24.95 |
|---|---|---|
| Recipes | 6 | 16 |
| Rubs | 3 | 8 + marinade |
| Cook-along plan | 4 weekends | 12 weeks |
| Two-zone fire & fire basics | ||
| Beef cuts map | ||
| Reverse sear & direct grilling | ||
| Timing & doneness charts | ||
| Grill-side cheat sheet & cook log | ||
| Rubs | ||
| Fire-braised beef shank tower | ||
| Wood fires & caveman steak | ||
| Live-fire rigs | ||
| Dry-ageing & wagyu | ||
| Showpiece cuts (tomahawk, tri-tip) | ||
| Low & slow short ribs | ||
| Sauces & compound butters | ||
| Fire-cooked sides | ||
| Cooking for a crowd | ||
| Troubleshooting | ||
| Filming guide |
About me
I'm James, and I started cooking over fire after a camping trip where the stove failed and a campfire dinner turned out better than anything I'd made at home. I learned by trial and error, burning plenty along the way, and came to see fire as an ingredient, not just heat.
I made these guides because most fire-cooking advice seemed to assume you already had the gear and the know-how. Mine are simple and honest, and need no fancy kit, just fire, food, and curiosity.
From the fire pit
First steak I've cooked where the middle was actually pink and the outside had a real crust. The two-zone fire chapter fixed years of guessing. 🔥🙌
The reverse sear section is worth the money on its own. I've stopped cutting into steaks to check and just use the temperatures. 🥩🔥
Bought Complete for the tomahawk. Cooked one for six people off the coals and nobody believed it came from my garden. 🤯🍖
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