Tips on Camping from REI

Just a few weeks until school starts. August is a great month to try camping and cooking outdoors with the kids. Camping is also a great activity for couples or a group of friends.
Don't worry about being a bit bewildered by the idea of having an "actual meal" at a campsite, you are not alone.
Recently, Jim Harter lead a presentation on basic camp cooking at the REI Outdoor Storein Framingham. The store offers free lectures and events throughout the year.
"It is possible to eat like you do in a kitchen at a campsite," said Harter, an expert.
"Jim has done it all," said Joel Bottesini, the outreach specialist for REI.
A former scout master and a member of the 4,000 footer club of New England, Harter frequently goes camping. For the audience assembled, he showed a slideshow of photos from a recent outing in Vermont.
Here are his 10 rules of advice for beginners wishing to cook at a campsite:

1. Know the difference between backpacking and roadside camping. Backpacking is when one is consistently on the move and carries around all camp supplies, while roadside is when a campsite is established and the group stays in that spot. While backpacking it is important to not take any little pieces. As Harter instructs, "more parts means more problems," whereas in roadside camping more equipment can be used.
2. Fuel the stove properly. Harter explained that propane is the best gas to use in spring, summer and fall. White gas, an ultra-refined gas, should be used in the winter. Tip: An infrared stove can be purchased to make big roast cooking easier. The stove feedsoff of two propane cylinders and steam fries the meat. There is no extra oil to dispose of and the temperature sets itself. This infrared stove can cook a 16lb turkey in just over an hour, on the campsite!
3. Clean up your camp area at night. Any smells left behind will attract animals.
4. Choose your cooler carefully. Hard coolers keep things frozen longer than soft coolers, however hard coolers are heavier to carry and may not be suited for backpacking. In remote places a hard cooler should be brought due to the lack of ice replenishment.
5. Water jugs are heavy! Make sure to be reasonable with the water jug size. A small water jug will weigh 6 pounds. Jugs can be bought as light as 1.5 pounds, but be ready to keep filling it up.
6. Buy a pie iron. It is an easy way to make grilled cheese, smores, pies, and any type of sandwich one could want. A pie iron has two cast-iron sides to put a bread or cracker in with room for something in between them. The attached tongs allow one to hold it over the fire to cook. Harter describes how he loves to "put bread on each side and then put sugared apples in the middle." This utensil can be bought at REI.
7. Plan before you go. Try out each meal at home first, just to make sure you have each needed ingredient. Also note how many people are going, what type of camping you are doing and the amount of walking that is planned.
8. Prepackaged meals are always an option. Harter describes how he loves self-made trail mix. It is possible to buy a dehydrator so meals can be stored for longer amounts of time.
9. Try a bakepacker. It comes in two sizes and makes baking possible in the woods. All you do is put the mix into a plastic bag and place in the bakepacker which is then placed over the fire. Simple!
10. Remember these items: trash bags, bowls, plates, silverware, aluminum, rope, dish soap, bug repellent, pot holders, oven mitts, tongs, griddle, coolers, tablecloth, matches, newspaper, tarp, oil, chairs, any anything else that suits your specific needs.

If still a little nervous about a campfire excursion, try out the basics in your backyard first.
For futher assistance one may purchase instructional books. Suggested at the event was Ultralight backpackin' by Mike Celland.
Also one may visit Harter's suggested online resources: www.koa.com/recipes, www.lovetheoutdoors.com and www.mikenchell.com/forums.