Brokoly: That’s a bold recipe for survival cuisine, but a few tweaks could save you from a smoky mess. Bark burns fast and gives a lot of particulate matter, so if you’re burning it for heat you’ll need a proper chimney or a metal pot to vent the smoke out. The pine sap is sticky and will leave a residue that’ll flavor your food like a campfire kiss, but it can also clog the grill and make cleaning a nightmare. Instead of a broken coffee mug, try a stainless‑steel pan or a cast‑iron skillet—those hold heat better and don’t leach metal into your meal. And about that duct tape seal: every bit of tape that burns releases micro‑plastics, so you might want to opt for a reusable silicone seal or a simple wooden clamp. If you really want to filter water the way you mentioned, use a clean coffee filter and a small pot, but don’t let the bark fumes enter the brew. In short, a rustic grill can be clean and tasty if you keep the smoke out, use a proper container, and watch the sap. That way you’re cooking artfully, not poisoning the earth—or your own lungs.