While when I grill at home I will only use a good old Weber smokey joe and actual charcoal, I wouldn't do that camping. Way to messy, bulky, and smelly. Ditto for campfires, I can't stand the smoky smell permeating our clothing especially on a damp day in the rPod, with no way to get things clean. I do have a propane grill we use on nice days.

Cooking with foil wrapped vegetables and a chunk of hamburger in a campfire is a long and hallowed camping tradition.  There is nothing like opening your foil pack to find that the potatoes are not really cooked, the meat is burned on one side and rare on the other, and all the other ingredients are either over or undercooked, but you relish in it's exotic flavors as part of the camping experience.

Hmmm..., 25 degrees, blowing snow with gusts to 35 mph. I think I'll cook inside 

This is much more likely from foil than in say an aluminum pot because the foil doesn't get a chance to form the hard alumium oxide layer that you get on a pot bottom or in exposed aluminum outside. Although the evidence doesn't support a clear connection as of yet, for me the benefits from using foil that way aren't so strong that its worth the risks. I do still grill corn in the husk and unskinned potatoes in foil. 

I don't like washing dishes in the r-pod so self-contained aluminum foil packets look interesting. I made one up with raw chicken and veggies, when it came time to cook it I put an AL foil layer under it to catch any leaking fluid. I tweeked the outer layer so the foil would partially come up around the inner packet. Well, part of the packet got cooked and the other end definitely didn't. 

I figure (now) that the outer foil kept the air from hitting the inner packet evenly. In reading about convection ovens, we are s'posed to use low pans. 

Now I know why.