Before you start, check for fire bans in the area, especially during droughts, summer heat, and windy conditions.
Clear all flammable debris in the vicinity before starting a fire. If possible, use an existing fire pit.
Remove any trip hazards from around the campfire. All it takes is one stumble to pour a pot of boiling water all over someone's feet or to fall into the fire yourself.
Use caution when handling or moving pots containing hot or boiling liquid.
When you're not actually cutting something, keep all blades sheathed, closed, or put away.
Be careful of your wardrobe. Synthetic fabrics can melt quickly, or even light on fire when a spark hits them. Loose clothing like long skirts or loose sleeves is also risky. Leave the hippie skirts and pirate shirts in your costume trunk.
Keep an extinguisher, a bucket of water, and a shovel nearby, in case the fire gets out of control.
Supervise and be extra careful with children near the cooking fire.
Keep the firewood pile upwind and away from your fire.
Never leave a cooking fire or a campfire unattended.
When cooking food on sticks, do your homework. Make sure that you don't use any toxic or foul-tasting species of trees and shrubs.
Choose the right kind of wood. You should have multiple species in any given area, but opposite branching woods like maple, ash, and dogwood will give you lots of natural forks due to their growth pattern. Just steer clear of buckeye and horse chestnut wood, which look like a good fork, but contain dangerous toxins.
Cut some small, straight green-wood sticks and one large forking branch, then carve a point on the end of the forked stick so that it can be stuck into the ground.
Bend the fork into a hoop, twisting the branch tips around each other until they hold their shape. Then lay one long straight twig down the middle of the hoop. Start weaving shorter twigs into the hoop, with an "over and under" pattern. If it is tight and difficult to weave, that's good. The grill should be rigid and secure.
Place your food on the rack and use a couple more green sticks to pin the food into place.
Stab the pointed end of the grill stick into the ground, and prop the grill over the fire using rocks or a log, just as you would with a dingle stick. Turn your grill periodically until your food is fully cooked.