There’s something about bacon cooking over coals that feels like magic — the hiss, the smell of smoke, and the way fat crisps into little ribbons. Campfire Bacon Skewers are a simple, forgiving camp meal that kids and grown-ups both love. Below you’ll find a straightforward, hands-on recipe you can assemble at the picnic table and finish over coals or a low flame. It’s meant for a weekend campsite, not a commercial kitchen: a little patience, steady turning, and wise firecraft are the keys.
Ingredients & gear — pack light, cook happy
Keep the shopping simple and the kit small. This recipe scales easily for families and fits into a small cooler or pack.
- Ingredients (per 2–3 skewers): 6–8 slices of thin-cut bacon, 1 small sweet onion (quartered), 6–8 small new potatoes (parboiled 10–12 minutes at home or in camp), or thick apple slices or halved cherry tomatoes for sweetness
- Seasoning: freshly ground black pepper, a pinch of smoked paprika or brown sugar (optional)
- Gear: 4–6 metal skewers (flat metal works best), or long wooden skewers soaked 30+ minutes; long-handled tongs; heatproof gloves; small grate or a low tripod; a shallow foil drip pan or a stone to redirect drips; a meat thermometer (optional)
- Fire: steady bed of coals or low, steady flame. Avoid high open flames to prevent flare-ups.
Tip from the trail: I usually keep a small sheet of heavy-duty foil in my kit as a drip guard — it saves coals and keeps things tidy when cooking bacon outdoors.
Prep at camp — quick, safe, and kid-friendly
Prep is where a camp cookout wins or loses. Do as much as you can before the coals are hot so the skewers spend minimal time near flames. If you’ll be including potatoes, parboil them at home or in camp until just tender — this cuts cook time and reduces the chance of undercooked centers. For kids, set up a safe “assembly station” away from the fire with a cutting board and napkins.
- Assemble: thread bacon in a loose spiral along a metal skewer, alternating with quartered onion or parboiled potato halves. Leave a little space between pieces so heat and smoke circulate.
- Season: brush lightly with pepper and a dusting of smoked paprika or brown sugar for a caramelized finish. Don’t over-salt — bacon is already cured.
- Soak wooden skewers: if using wood, soak at least 30 minutes to reduce burning. I still prefer metal — they’re reusable and stable when turning.
Safety note: always keep raw meat separate from ready-to-eat food and wash hands or use sanitizer after handling bacon.
Cooking over coals or open flame — step-by-step
There are two reliable ways to finish these skewers outdoors: on a low grate above coals, or held over a bed of coals with a drip pan beneath. Both methods favor indirect, steady heat so fat renders slowly and crisps without flame flare-ups.
- Build a steady coal bed: let a wood fire burn down until you have glowing coals. If using a camp grill grate, set it a few inches above the coals for moderate heat.
- Place a drip pan: set a shallow foil pan or a flat stone under the grate where drips will fall. This prevents sudden flames and keeps the cooking area predictable.
- Cook: lay skewers on the grate or hold them with tongs about 4–6 inches above coals. Rotate every 1–2 minutes so all sides brown evenly. Expect 8–15 minutes total depending on thickness of bacon and whether potatoes are included — aim for rendered fat and crisp edges. If you want to check doneness with a thermometer, cooked pork should reach 145°F; for bacon most cooks aim for a well-rendered, crisp texture.
- Control flare-ups: if fat ignites, lift the skewers to a cooler edge and let embers calm. A quick splash of water on coals (not on the skewers) can tame large flames — keep your water bucket handy.
Personal note: when I’m cooking with kids, I put one adult in charge of turning and one watching the coals. It’s a small labor split that keeps everyone safe and keeps the rhythm pleasant around the fire.
Variations, sides, and safety reminders
Campfire Bacon Skewers are a blank canvas. Try these simple swaps: wrap bacon around thin asparagus spears, use apple slices for a sweet contrast, or add thick slices of kielbasa instead of potatoes. For a true camp meal, pair skewers with a slice of warm cast-iron cornbread — it soaks up juices beautifully and is easy to make on a skillet over coals (see a solid cast-iron cornbread recipe for an outdoor-friendly method).
Fire safety and Leave No Trace are part of good camp cooking. Keep your fire small and controlled, use only established rings where required, and extinguish coals fully before you go to sleep. If you’re out in cold or wet conditions and need tips on finding and preparing dry starters or safe firecraft, this guide on snow-proof tinder sources has practical techniques that translate well beyond winter.
- Do: cook over coals rather than open flame to reduce flare-ups.
- Don’t: leave skewers unattended — bacon fat can flare quickly.
- Pack out: any foil, plates, or non-natural waste and scatter cooled, natural ashes per local rules.
Camp cooking is part craft, part patience — and mostly about sharing. These bacon skewers are easy to prep, quick to cook, and fun to involve younger campers with supervision. Try a small test skewer first to dial in your heat, and then feed the crew. I’ll be out on the trail with one hand on a tongs and the other on a cup of coffee — feel free to tweak this for your group and pass the recipe along.
