I’ve seen folks split a buck right by the riverbank when the weather’s hot and the fire’s gone cold. A quick split, a few slits for blood to drain, and you’re done in minutes—no campfire, no smoke, no wait for a fire to start. But there’s a ritual to it. You’ve got to know the spine, the belly, the joints. If you mess up the split, the meat turns into a soggy mess and you’ve got a lot of wasted flesh. The classic campfire roast has its charm, though. It’s slower, it lets the fat render, and it gives the meat a smoky flavor that a trail split just can’t match. Plus, you get that old‑school feel of letting the fire do its thing. So if you’re in a pinch and you need protein fast, go for the split. If you have time, you can always finish it off over a fire or just simmer it in a pot. Just remember: no matter the method, respect the animal and the wilderness.