Camp Cooking In Cold Weather

Camp cooking in cold weather can present a few challenges. With the outside air dropping to frigid, it will take longer to achieve the same results. Some creativity may come into play, but it is still absolutely feasible to have a fantastic meal cooked at camp in cold weather.

My last cold weather camping trip I had brought along two things I regularly used to cook with in warm weather: a stove top camp oven, and a stove top smoker box. Both took an unusually long time to finish cooking. Neither are insulated from the outside, and I was fighting 20 degree temps. They eventually worked with a higher heat, but the results weren't as good. Leave behind anything you think the cold weather will hamper.

What did work best was my camp pots and pans that had lids. You wouldn't think there would be as much difference in the pot with a lid and a camp oven, but there really was. My chili cooked in roughly the same time as summer, but the smoked salmon took more than twice the regular time. 

For cold weather camp cooking, sticking with foil packs placed right over the fire, or things that can be cooked in a pan with a lid is probably the best option. The heat tends to be higher, and being offset less with the cold air. Cold weather camping always takes a little more planning and foresight, and cooking is no different.

All camp cooking in cold weather should be done outside. Not in tents, not in an enclosed area. Camp cook stoves and fires still put off carbon monoxide, a very real danger in cold weather.

Campfire Chili

With the colder weather, a big bowl of hearty chili seems to warm the soul as much as the body. One of my favorite camp recipes is Campfire Chili. It's easy to make and is always a nice treat beside the campfire.

This recipe calls for grown beef already browned and drained for ease in transport and to reduce the chances of contaminating the cooler. I strongly suggest browning the beef before leaving, but if you are not able to then brown it first before starting with the rest of the directions.

Using either a camp stove or a camp fire with a grate, use a low heat. With a campfire, you want to be able to hold your hand above the grate for about five seconds or so before you can't stand it anymore. Many propane stoves cook a little hotter than I like, so I put a cast iron griddle under the pot to keep the heat at a manageable level.

What you will need:

• One lb browned ground beef, and/or venison
• One large can tomato sauce
• One regular can of each light and dark kidney beans
• One small onion, chopped
• Seasonings to taste (I use a blend of chili powder, garlic powder, and a little cumin)
• Half cup of each jalapenos and green peppers diced small (optional)

In a large pot, sautee onions in a little dab of oil or butter until translucent, and then add all remaining ingredients. If you like your chili pretty thick, drain the kidney beans before adding. Now and then I'll add a small can of crushed or chopped tomatoes, it adds a nice texture and taste. Seasoning to taste is something that is different for everyone, and I'll admit I've cheated and used the Caroll Shelby's chili mix from time to time (highly recommended!). I often premix the seasonings before leaving and take in a small container.


Stir your chili frequently to prevent burning and sticking to the bottom of the pan. If you used the pre-cooked burger, it's ready to eat in about 10 minutes or so. You can let this cook a little longer for better flavor. This camp chili recipe will yield several bowls, and can be cut down to a smaller size to fit your needs. Don't forget to pack the crackers!

What's For Dinner?

Camp cooking does not have to be limited to hot dogs roasted over a camp fire. Most recipes created at home can be cooked to perfection at the campsite. Some need a little improvising, others only need the right cookware.

Cast iron cookware always does good at the campsite, but can be heavy and bulky for transport. Good for car camping, not so good for backpacking. A cast iron skillet is naturally non-stick, and extremely versatile in camp cooking. Cast iron dutch ovens are the perfect way to bake almost anything. A close eye is all that is needed, and a little practice doesn't hurt. 

Foil packs are another fantastic way to whip up a gourmet meal at the campsite. Simply cut meats into one inch chunks, marinate, and throw in a few chopped veggies. Seal up tight, and place over a campfire grate, and flip every ten minutes or so. Most meats will be cooked through in roughly 20 minutes, a little longer for bigger packs or larger pieces. Voila! A sumptuous meal with very little effort. Not bad, eh?

Lightweight cookware will always work well with camp stoves. These will work just like your stove top at home. Couldn't be easier! Propane bottles can be bought in small enough sizes to not take up too much room, and are easy to transport. One propane bottle can give hours upon hours of cooking time. Most camp stoves fold up to about the size of a briefcase, and clean up easily.

Look for updates and more in-depth reviews of camp stoves, camp cookware, and recipes in the near future!