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When I was a canoeist, we were cooking for nine, and the little backpacking stoves wouldn't cut it. We were in Ontario and Quebec, and there was plentiful seasoned windfall and drift wood for fuel, and yes, building a wood crib to set a 6 quart aluminum pot full of water on to boil required experience, fast reflexes and a pair of foundry/welders gloves for rescues. The multi burner stoves were too big and heavy, and didn't pack well in our scheme.
an older more experienced guide once made me a scratch blueberry pie, rolled the crusts out on the bottom of a canoe using a paddle shaft as a rolling pin, a frying pan, lid and two plates as a dutch oven. birch and maple for slow cooking coals. I did it for a group the next year and achieved legend status with them.
didn't earn shit for salary, and I'd go back and do it again in a second. sigh.
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