According to The Dyrt 2025 Camping Report, 81.1 million Americans camped in 2024, down slightly from the previous year. Nearly 6 million of those were first-time campers, and KOA reports 61% were Gen Z or millennials. The trend is driven by a desire to slow down, get back to nature and add memories.

The rush into the wilderness has created an unavoidable knowledge gap. Since 2021, The Dyrt reports more than 25 million Americans have gone camping for the first time, and they don’t know what they don’t know. We talked to some long-time camping experts to get their favorite camp cooking hacks.

Get ready, set, before you go

It may seem obvious, but the top tip is to plan ahead. It’s fine to leave room for spontaneity, but the more prepared you are before you leave, the better. Start by planning the menu – what will you eat each night you’re in the wild, and what is necessary to cook it? It may not be possible to pop over to the grocery store if you forget something.

One thing folks often forget is spices. Of course, you don’t want to bring your whole spice rack either. Instead, grab a pill organizer or a recycled multi-compartment cookie decoration container. Fill each compartment with enough spice to carry you over. Empty Tic Tac containers also work for individual spices.

Amanda Luhn with Knoxville Backyard & Beyond also recommends people, “pre-measure out any spices you need, for instance for chili, and put them in a sealed container. Then all you have to do is dump them in while you are cooking.”

There’s a reason sandwiches are a camping staple. It’s easy to prep the ingredients or even the whole sandwich in Ziploc bags, ready to grab and eat. Self-sealing storage bags are also good for eggs. Break them ahead of time and store them in a bag or a mason jar, and you’re ready to pour them out into the skillet.

“We love prepping meals in advance when camping and storing components in Ziploc bags. Between that and heavy-duty foil for foil-wrapped meals, campfire dinners couldn’t be easier,” explains Kita Roberts at Girl Carnivore.

Luhn also shares, “Pre-make everything you can. Make hamburger patties ahead of time and freeze them. By the time they sit in your cooler for a day at your campsite, they will defrost and be ready for the grill.”

Pro tip: Instead of buying ice, fill and freeze water bottles. They stay colder longer, even as they thaw, and then can be used for drinking or cleanup. And make sure you pack a box of sturdy aluminum foil.

Breaking the fast

When camping, the most important meal of the day can also be the most fun. Grab your mason jar of pre-cracked eggs and a cast iron skillet and make omelets. Or poach an egg in an orange peel. Bring premixed pancake batter in a water bottle, or buy it at the store.

Samantha Meabon, founder at PA on Pause, shares her favorite way to make backcountry coffee. “…put some grounds in a filter and tie it off with a string. Then, you can steep it just like a bag of tea! You’ll end up with great coffee like you’re used to and less mess to clean up at the end.”

Pro tip: Bring a clean mesh laundry bag. It’s handy to keep dishes up and away from dirt and allows them to dry quickly with little hassle.

Coal is for cooking and other fun tips

Sometimes, even more important than what you’re cooking is how you’re cooking. Joe Bassett, founder, lead guide and survival instructor at Valiant Outfitters, cautions, “Avoid cooking over a flame. Temperature control is much easier when cooking over and in coals. Hardwood is better than softwood for campfires. Hardwood burns hotter but slower, making temperature control easier. Softwood tends to flame up and can leave an aftertaste from the resin.”

He adds, “If you do cook over an open flame, coat the bottoms of your pots and pans with dish detergent, and the soot wipes right off. To see if the coals are hot enough, boil water in a paper cup in the coals. Yes, it really works.” Bassett also has a hot take on steak: “Cooking steak directly on the coal makes the perfect sear. The key is to blow away as much ash on the coals as possible before putting the steak on. It will horrify your friends until they taste it. Three to five minutes per side, depending on thickness, gets a good medium rare to medium.”

A safer preferred approach is to break out that aluminum foil. Toss some sliced potatoes, chopped up chicken, ground beef or carrots and onions into some foil – individually or all mixed together. Wrap it up tight, some folks do a second layer of foil, and toss it in the coals or over the open flame. These hobo dinners cook up fast and easy, require little cleanup, and can be individualized.

There’s no limit – one fan favorite is the savory and sweet pineapple BBQ chicken foil packs. You can prep this camping meal ahead of time, just make sure to label it with a Sharpie. Valiant Outfitters associate guide Emma Rosset says, “Foil pouch meals are always a hit. Use a shovel to put them in and out of the coals.” You can even try some fancy camp cooking, like shrimp scampi foil packs.

Pro tip: Use corn chips for kindling. The greasy oil residue on the chips is a great accelerant, taking you from spark to full-blown flame quickly, even if your wood is wet.

Cast iron, Dutch ovens and pie irons

“Dutch ovens are popular camp cooking devices. You can use them with charcoal briquettes for more precise temperature control, which is important when baking things like lasagnas, frittatas and cakes,” explains Kim Hanna with Camping For Foodies.

In fact, between a Dutch oven and a cast iron skillet, you can cook just about anything you could make on a stove or in an oven. That includes one pot meals, your favorite pasta and meatballs, and even pizza. Cast iron may be heavy and requires careful cleanup, but it heats everything evenly.

Dutch ovens are easy to learn and use, and Hanna offers this practical tip: “Lots of recipes are cooked at a standard temperature of 350 degrees. So here is an easy rule of thumb that will help you achieve that temperature. Take the size of your Dutch oven in inches and multiply by 2 to get the total number of coals for cooking. For the coal placement, set 1/3 of the coals under the oven and 2/3 of the coals on the top of the oven lid. For example, for a 12-inch Dutch oven, that’s 24 coals total. Place 8 coals under the oven and 16 coals on the top of the lid.”

Hanna also reminds campers, “If you are cooking something that takes a longer period of time, you will have to add coals throughout the cooking process. Don’t wait for your coals to go out before starting the next batch! Anticipate that you will need to add coals about every hour or so.”

Another camp cook tool that may be new to you, but works great, is a pie iron. It looks like a long-handled sandwich maker. Line either side with a little premade pie dough or crescent roll, or even a slice of bread, then add the filling. Ham and cheese, taco meat, chicken, even peanut butter with Nutella or jelly are fun. Fold the two halves together and heat over the flame. It’s perfect for dessert too. Everyone loves their own personal pie iron cherry pie.

Packing it in

Although difficulty in finding a campsite rose to 56.1% in 2024, reports The Dyrt, camping has continued to grow in popularity since 2020. It’s not just budget friendly, it’s a fantastic way to create and share memories with family and friends. These cooking hacks simplify the process for every camper, regardless of age. That way, you can focus on what’s really important, while still keeping everyone well fed and happy.

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Bella Bucchiotti is a freelance writer with a passion for adventure, delicious recipes and authentic storytelling. Through xoxoBella and social media, she shares vibrant travel experiences, mouthwatering dishes and everyday moments that inspire connection.