I just chuck tinned potatoes whole onto the cadac near the end of cooking the meat, they fry in the juices a bit, gives them extra flavour. They only need reheating anyway.
The best tip I've used for cooking over coals on a bbq is to use your hand as a guide.
If you can hover your hand just above the cooking grate of your charcoal BBQ and hold it there for 5 seconds then it's ok to go. If you have to pull your hand away before you get to 5 then it's too hot and not ready. This way you won't burn your food.
Just like a BBQ cooking on an open fire is best done over the embers(Nearly out but still glowing and generating heat) Or failing that....Raking some half burnt wood to the edge of the fire away from the main heat source....
Jelboy.
------------- Campers of the storm,Into this world are born
Agree it needs to be down to embers, and before you even light it, make sure there is a good thick log or stone set up, on which you can reliably balance a pan or a rack to cook on.
Use long tongs too.
Going back to the original post, kind of, I have found that the plastic lids from 'barista-style' instant coffee tins (only purchased when on offer ) are a perfect fit for putting on half-used tin cans of food: pet or human. I use them at home in the fridge but also good for the icebox when camping - but another tip here, keep the tin upright...
Good tip with the lids, bridgeywidge for those of us who are only a couple or solo-camping.
Will have to save the lids from things like cocoa and see if they will work, as my hubby now likes to use a coffee pod machine for coffee at home so no longer use any kind of instant style or barrista coffees and the like. Finally found something he really likes.