Campsite Cooking: What to Know About Meal Planning and Eating at Camp

Here’s how to ensure a safe (and tasty) cooking experience, whether tent camping or in an RV

a person cooking sausages and corn on a grill in front of a parked RV

With a little preparation and the right mindset, cooking on your camping trip can become one of the most rewarding parts of the experience.

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Cassandra Brooklyn,

AARP

Published June 12, 2025

If you’re a first-time camper, the idea of cooking in the great outdoors — or in the cozy confines of an RV — might feel a bit daunting. But with a little preparation and the right mindset, cooking on your camping trip can become one of the most rewarding parts of the experience.

I have hiked, biked, and camped in over 100 state and national parks across the country by myself, with friends, and with my nieces and nephews. I’ve done both car camping and wilderness camping, where you have to hike your gear in and out many miles and where there are no services (no bathrooms, water, waste disposal), etc. When I first started camping, I mostly relied on fresh fruit and peanut butter sandwiches simply because they were the easiest solution.

Whether you’re brewing coffee at sunrise or grilling up steaks under the stars, here’s what every new camper should know about outdoor and RV cooking.

a person holding a lunch box with a sandwich, apple, cherry tomatoes and an egg

Meal planning is crucial. Start with simple meals that require minimal ingredients and preparation.

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Meal plan before you go

One of the biggest mistakes new campers make is showing up at the site without a clear idea of what they’ll eat. Meal planning is crucial (and can save a lot of money), especially if your campground doesn’t sell food and you’re far from a supermarket.

According to KOA Campgrounds, which owns and operates over 500 campgrounds in the United States, 29 percent of Generation X (ages 45-60) look to purchase food available at the campground or outdoor resort, but they are also much more likely than other generations to bring and prepare food at the campsite themselves. Meanwhile, boomers (age 61-79) are prepared to cook at the campsite, but 40 percent of them go off-site to dine at nearby restaurants, the highest percentage of any generation.

To prepare for campsite cooking, consider how many meals you’ll need for each person, how much storage space you have and what kind of cooking equipment you’ll bring.

Start with simple meals that require minimal ingredients and preparation, such as foil packet meals, pre-marinated meats, pasta dishes and hearty sandwiches. Tinned fish, pasta and crackers also work well. These products are sold at outdoor stores such as REI and Patagonia. Don’t forget snacks and drinks (chips, trail mix, fresh fruit, cheese sticks, cured sausage) — and always bring a little extra food in case plans change.

For an especially easy trip, consider packing ready-to-eat meals, such as dehydrated pasta, rice, and chili mixes. These meals are sold at REI and Bass Pro Shops and require nothing more than hot water.

food wrapped in tin foil next to a pan on a grill

It’s important to know whether you’ll be using campfires, propane stoves or portable grills while camping.

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Understand your cooking setup

Your cooking experience will vary greatly depending on whether you’re in a tent campsite or a fully equipped RV. From my experience, tent campers typically rely on campfires, propane stoves or portable grills. RVs often come with small stovetops, ovens, microwaves, and refrigerators, but space and power limitations still exist.

Before your trip, test your gear to ensure your stove works, your fuel canisters are full and you understand how to operate everything safely.

a person cutting up tomatoes on a cutting board next to a bowl of lettuce

Chop vegetables, marinate proteins, and pre-measure spices before you leave home.

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Prep at home

The more prep work you do at home, the smoother things will go at camp. Chop vegetables, marinate proteins, and pre-measure spices before you leave. Store chopped ingredients in reusable containers or zip-top bags for easy access. This not only saves time and reduces mess, but it also means fewer utensils and surfaces to clean in the wild.

If you’re planning multiple meals, label your containers so you know what everything is. Vacuum-sealing or freezing meals in advance is a great way to keep food fresh longer, especially if you’re using a cooler instead of a fridge. Make-ahead meals like chili, soup, or curry can all be frozen and reheated at camp, making for a hassle-free dinner.

a person pouring water from a pot into a bowl at a camspite

Your cooking packing list will depend on the type of camping you’ll be doing. For example, you might need a lightweight pot to boil water and reusable plates, bowls and utensils.

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Pack the right tools

Your camping kitchen doesn’t need to be elaborate, but a few essentials make a big difference. Your ultimate packing list will depend on the type of camping you’ll be doing. Christina Pivarnik, who manages communications for the Olympic Peninsula Visitors Bureau (home to Olympic National Park), says that cast iron is too heavy for backpacking, but that “if you are car camping, it’s a great way to be able to cook over open fire grates.”

Pivarnik suggests bringing the following gear:

A portable stove or grill
Cast iron skillet or nonstick pan
Lightweight pot for boiling
A cutting board and a sharp knife
Cooking utensils (spatula, tongs, stirring spoon)
Can opener and bottle opener
Aluminum foil
Collapsible wash basin or bin
Biodegradable soap and sponge for cleanup
Lighters or waterproof matches
Reusable plates, bowls and utensils to reduce waste

a cooler sitting on a table of a camspite

It’s essential to store perishable items in a cooler or RV fridge and to keep everything tightly sealed to avoid attracting wildlife.

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Managing food storage and waste wisely

Keeping your food fresh and your campsite clean is critical, not just for convenience but also for safety. Even if you’re not camping in bear-prone areas, which I often do, it’s essential to store perishable items in a cooler or RV fridge and to keep everything tightly sealed to avoid attracting wildlife. I learned early on to never keep food inside your tent and to always dispose of waste properly. I always bring trash bags and learn the campground’s rules for disposing of food scraps and garbage since they often differ across sites.

Pivarnik says never leave any food on the ground, even seemingly harmless items such as grease droppings and vegetable peels. She also advises against putting these items in plastic bags and leaving them out overnight. Instead, she stresses the need to put them into bear-proof dumpsters, store them in bear canisters or in your car.

a man with his daughter grilling sausages and corn on the cob

Getting kids involved in meal prep keeps them interested and builds outdoor life skills, says Sarah Candelaria, the founder and executive director of Nature Niños.

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Getting kids involved

Bringing the family? Well, there are many ways to get kids and grandkids involved in camping, including with the cooking. Sarah Candelaria is the founder and executive director of Nature Niños, an organization that seeks to connect underserved youth and their families with nature, often through camping. “We see cooking outdoors with kids as more than just a chore — it’s a chance to build confidence, pass on cultural traditions, and deepen our connection to the land,” she says.

Candelaria says that getting kids involved in meal prep keeps them interested and builds outdoor life skills. “Younger children can help with simple tasks like washing produce, tearing herbs or mixing ingredients with their own camping utensils.” She adds that “tweens and teens love the chance to take the lead — whether it’s chopping veggies, running the camp stove, or planning a full meal.”

Always cook on a stable, flat surface away from your tent, awning or dry brush.

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Campsite fire safety

Every park and campground has specific rules and regulations around fire. In some cases, campfires may be allowed in certain areas but prohibited entirely in others. Fire restrictions may also be adjusted during the hot and dry season, so it’s essential to check current rules when planning your trip. These rules are often posted on a park’s website and social media pages, but you can typically also find them posted at the park’s visitor center or on announcement boards throughout the park.

Naaman Horn, a spokesperson for the Intermountain Region of the National Park Service (NPS), says that during times of high fire danger (which often includes much of the summer), parks and other public lands enact fire restrictions. Those restrictions can limit cooking options in both established campsites and in the backcountry. For example, Horn, whose region covers Texas, Oklahoma, New Mexico, Colorado, Utah, Wyoming, Arizona and Montana, says when the fire danger level is elevated and fire restrictions are in place, “campfires or charcoal grills are prohibited” and “campers are limited to using stoves or devices with an on-off switch.”