Firepits were found in most of the dwellings. These were usually directly in front of the door 4 or 5 feet inside the room. Smoke vents were placed above the door at the top of the wall against the cave roof. Not all the smoke found its way out, as can be seen where the walls and roofs of many rooms are still heavily smoke-blackened. However, there seems to have been a definite attempt to develop circulation of air by adjusting the size of the smoke vent and the door opening.

Fires were kindled with a wooden spindle rotated on a hearth-stick until friction ignited some tinder underneath. The spindle might be made from Holly Grape, the hearth-stick from Yucca, and the tinder from shredded Juniper bark.

Clay pots were used for cooking vessels. These were placed directly over the fire and were able to withstand considerable heat. Some cooking may have been done over a flat rock (or comal) used as a griddle, and other foods could be broiled over the coals.

There was little opportunity for seasoning food. Salt could be obtained from the Verde Valley near Montezuma Castle about 75 miles to the south. No doubt salt was an item of barter which was eagerly sought, and instead of being found in the daily diet it may have been used almost like a confection.

For sweetening they may have used Mescal (or Century Plant). Cactus fruits and dried squash are said to have been used.

A “lemonade” beverage could be made from the berries of Sumac found occasionally on the Monument.