duraflame® Campfire Roasting Logs
Great for backyard or the backwoods
The first fire log specifically formulated for roasting and cooking, duraflame® Campfire Roasting Logs are ideal to use in the backyard and the backwoods. These logs stack and burn like wood for a robust fire that creates hot, glowing coals safe for roasting marshmallows, hot dogs or cooking other campfire foods.
- Available in a 4-piece bundle (5 lb) for one campfire or a case of 6 bundles for 4-6 campfires
- Individually wrapped logs for clean handling and easy, no-hassle lighting
- Made from 100% renewable resources, including real wood charcoal
- USDA certified biobased product
- Compact -- easy to transport and store
- Ideal for backyard fire pits, campsite fires and beach fires
Duraflame Campfire Roasting Logs are made with 100% renewable resources and burn 60% cleaner than firewood.
- Made with real wood charcoal and recycled sawdust, combined with renewable bio wax. No petro chemicals are used. No trees are cut down to produce these logs.
- Just one 5 lb bundle of 4 logs uses 75% less fuel per fire than a typical 24 lb bundle of firewood but produces more heat per pound than firewood.
- A Roasting Log campfire produces 60% less particulate emissions than a comparable wood fire in a fire pit.
- Gently loosen the paper wrappers around each log. Do not remove the paper wrappers.
- Stack 2 or 3 campfire logs in the base of a fire pit/fire bowl or in a designated campfire pit or fire ring. (When used in a fireplace start with only two logs and add one additional log when the fire dies down to stoke or extend the fire.)
- Light the ends of the wrappers.
- For best conditions for cooking, wait until the fire starts to die down (after about 45-60 min), and cook/roast foods directly over the hot coals. After cooking, if you wish to extend the duration of the fire, place more logs on the hot coals, one log at a time, as desired.
- Use in open, well-ventilated areas only. Avoid prolonged,, direct exposure to smoke. If using a fireplace, always open the flue before lighting the logs.
1/2 lb medium-to-large-sized shrimp, 1/2 cup fresh or bottled lime juice, 1/4 cup tequila, and 6 strips of bacon, cut in halves
Combine lime juice and tequila. Clean shrimp and let them sit in the marinade for one hour. Drain, pat dry, and wrap each shrimp in 1/2 strip of bacon. Arrange on a skewer. Roast bacon-wrapped shrimp over coals, turning occasionally, 3 to 4 inches from heat for about 8 to 10 minutes, until bacon is crisp and browned. Can be served with a favorite dip. Makes about 12. For a non-alcohol version, replace the lime and tequila with margarita mix.
6 chicken wings, 1 tablespoon vegetable oil, 3 tablespoons jerk seasoning, cilantro, and lime, cut into wedges
Mix the first 3 ingredients and place on the center of a large piece of heavy-duty foil. Start by meeting the short ends of foil together and fold twice. Then fold in the remaining sides to seal, leaving some room for steam. Place over high heat for 25-30 minutes, flipping the foil packet over once. Carefully remove from fire. Top with cilantro and lime and serve.
Flatbread, pizza sauce, and cheese. Other toppings optional
Put on metal grate over campfire and cook over duraflame® Campfire Roasting Logs until cheese is melted.
Fully cooked hot dog or sausage on a stick, and crescent roll dough
Wrap a fully cooked hot dog or sausage with crescent roll dough and place on a roasting stick. Roast to perfection over duraflame® Campfire Roasting Logs, occasionally rotating over fire until dough is cooked through and golden brown.
2 zucchinis (sliced), 2 red peppers (diced), 3 garlic cloves (smashed pressed or thinly sliced), 1 tablespoon olive oil, salt & pepper, and grated parmesan
Mix all the ingredients, except for parmesan, and place on the center of a large piece of heavy-duty foil. Start by meeting the short ends of foil together and fold twice. Then fold in the remaining sides to seal, leaving some room for steam. Place over high heat for 10-15 minutes. Carefully remove from fire. Top with grated parmesan and serve.
Red potatoes, red onions, garlic, and fresh rosemary
Mix diced Yukon gold and baby red potatoes with red onions, garlic and fresh rosemary in a tinfoil pouch. Drizzle with olive oil and roast for 15 to 20 minutes.
Peaches, butter, raspberries, blueberries, strawberries, and sugar
Cut peaches in half and remove the pit. Place on a large sheet of tinfoil, that will eventually cover all of the peaches. Add small dabs of butter to the peaches and fill with raspberries, blueberries, and strawberries, sprinkle lightly with sugar. Close foil around fruit and place in the embers for 10-15 minutes or until peaches become caramelized and golden. Remove from fire and enjoy.
Orange, and brownie or chocolate cake mix
Cut off the top and scoop out the inside of 1 orange per person. Fill the orange with brownie or chocolate cake mix. Replace orange tops, wrap in foil, roast for 25-30 minutes and enjoy.
Crescent roll dough, marshmallows, chocolate, and graham crackers
Using a pie iron, press crescent roll canned dough into the bottom of the pie pan. Fill with marshmallows, chocolate and broken graham cracker pieces. Cover in another layer of crescent dough and fold over the top of the pie iron lid. Roast over flames for about 10-15 minutes or until dough becomes golden.
White bread or raisin bread, apples, cinnamon, nutmeg, honey, and caramel sauce.
Butter both sides of two pieces of white bread. Place one piece in the bottom of the pie pan and top with apples, cinnamon, nutmeg, honey and caramel sauce. Cover with the second piece of bread and cook in pie pan over flames until bread is browned and crispy.
Popcorn kernels, vegetable oil, marshmallows, chocolate chips, and graham cracker crumbs or butter, salt, pepper, and paprika
Using a metal campfire popcorn tin or some heavy-duty aluminum foil with kernals and a little vegetable oil, pop popcorn over the fire. To sweeten the deal, throw in marshmallows, chocolate chips and graham cracker crumbs, or make a savory version by drizzling with butter and sprinkling with salt, pepper and paprika.
Apple, cinnamon, butter, caramel candies, raisins and pecans
Core one apple per person and fill with a pat of butter, cinnamon, caramel candies, raisins and pecans. Cover with tin foil completely and place over glowing embers for about 20 minutes. Let cool slightly and be careful, the insides are hot!
Sugar or waffle cone, marshmallows, chocolate chips, peanut butter, nuts and candies
Fill sugar or waffle cone with marshmallows, chocolate chips, peanut butter, nuts and other candies. Wrap in foil and roast for 5 to 7 minutes. Peel off foil and enjoy.
Chocolate graham crackers with dark chocolate and chocolate marshmallows
Graham crackers, bacon, chocolate with salted caramel and marshmallows
Chocolate graham crackers, creamy peanut butter, chocolate squares and marshmallows
Graham crackers, creamy peanut butter, strawberry or grape jelly, and marshmallows
Graham crackers, key lime pie curd or pie filling, and marshmallows
Oreos, marshmallows, chocolate, and pretzels
Twist open Oreo cookies and add marshmallow, chocolate and pretzel pieces inside. Re-close the Oreo and place on tinfoil over hot embers. Roast until marshmallow becomes gooey.
Chocolate wafer cookies with mint wafer chocolate and marshmallows
Graham crackers with peanut butter cups, white-chocolate covered pretzels and marshmallows sprinkled with crumbled chocolate wafers
Shortbread cookies with white chocolate and strawberry marshmallows (if you can't find strawberry marshmallows, layer on slices of fresh strawberries)
Add chopped pecans and caramel to a standard-style s'more
Graham cracker sheet, marshmallows, dark chocolate, raspberries and blueberries
Use 1/2 of the sheet for each s’more (2 pieces), top with a melted marshmallow and small piece of dark chocolate and three berries each.
Graham crackers, chili chocolate, and marshmallows. Garnish with hot cinnamon candies.
Lime sugar cookies, white chocolate and marshmallows. Garnish with candied lime peels