6 Tips and Ideas for Easy Campfire Cooking
Updated: Nov. 17, 2023
There's nothing like easy camping meals when you're hungry and out in the fresh air! These practical campfire cooking tips and ideas will whet your appetite for a trip.
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A good campfire meal is one of the best parts of camping! Check out our best camping recipes, then apply these practical tips and ideas for campfire cooking. You’ll be reaching for the tent in no time!
Before you hit the woods, take a look at our 3-day camping meal plan.
1. Get Your Supplies in Order
Before you learn how to cook over a campfire, you have to get your gear and gadgets together. Here is some of our go-to equipment:
- For those who aren’t into cooking over open flames, a camping grill is a great choice. Coleman’s gas camping stove has two adjustable burners and rear and side panels to keep splatters in and wind gusts out. Plus, it’s compact so it won’t take up too much room in your car or RV.
- Ensure the hot grill doesn’t melt or burn your table by picking up this camping table with a built-in grill rack. The wire rack slides in under the table for easy storage when not in use.
- Skip lugging around bulky pots and pans and go with Odoland’s 22 piece cookware mess kit instead. The set comes with a large hanging pot, skillet, kettle, storage bags and plates, cups, spoons and forks for four. Just make sure you stick to one-pot meals, or are planning on preparing other parts of your meal on the coals.
- Speaking of kits, don’t forget grilling tools! Gold Armour has a cooking utensil kit that comes with a pair of scissors, knife, ladle, spatula, tongs, paddle, cutting board and carrying case—everything you need to whip up a fireside meal.
- If you’re looking to cut down on your meal preparation time, canned foods are just the ticket. Whether you go with a complete meal, like canned soup and chili, or just a few ingredients, like canned veggies, beans or fruit, canned foods are helpful when your camping party needs something in their belly quickly. Plus, it’ll free up space in your jam-packed cooler.
2. Cook With Foil Packets
Foil-packet meals are one of the best camping cooking hacks because they taste amazing and cleanup is a snap! Here are some simply delicious suggestions:
- Sausage Dinner for Six. “I coat the inside of a large foil cooking bag with nonstick cooking spray and add 1 pound of fully cooked smoked sausage (sliced), three to four chopped potatoes, a small cabbage cut into six wedges and 1/2 cup water. I seal the bag and cook on coals for 30 to 40 minutes or until vegetables are tender. Yum!” —Kelly Reed, Paragon, Indiana
- Banana Splits. “My grandmother took my brothers and me camping when I was little. She’d make these banana splits: Cut a whole unpeeled banana halfway through from end to end. Place marshmallows and pieces of chocolate bar in the slit. Wrap banana in the foil with the cut end up. Place in coals for 10 to 15 minutes until chocolate and marshmallows are melted. Open the foil carefully and scoop from the banana peel.” —Laura Miller, Highland, California
- Girl Scout Grub. “My troop members love making individual foil packs to cook over charcoal. Here’s how they do it: On a sheet of heavy-duty foil, place two cabbage leaves, a marinated chicken breast or hamburger patty, and thinly sliced potatoes, carrots and onions. Sprinkle on seasonings of your choice. Cooking time varies, but we test a packet after 25 minutes.” —Leslie Rhodes Burlington, North Carolina
More Wrap-and-Cook Foil Packet Recipes
Buttery Horseradish Corn on the CobFor a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California
Cajun Boil on the GrillI came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado
Chicken Veggie PacketsPeople think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. —Edna Shaffer, Beulah, Michigan
Grilled Hash BrownsSince my husband and I love to grill meats, we're always looking for easy side dishes that cook on the grill, too. So I came up with this simple recipe for hash browns. There are never any leftovers. —Kelly Chastain, Bedford, Indiana
Grilled Green BeansI cook almost everything outdoors, including grilled green beans. I prepare this snappy side dish while the entree is cooking. The recipe has won over my picky eaters. —Carol Traupman-Carr, Breinigsville, Pennsylvania
Cheesy Ham & Potato PacketI found the technique for grilling ham, potatoes and cheese in foil and changed the recipe for our tastes. It’s a dandy way to use leftover ham. —Molly Bishop, McClure, Pennsylvania
Tomato-Herb Grilled TilapiaThis super tilapia with ginger and lemon takes dinner over the top with minimal prep. Grilling the fish in foil is about as easy as it gets. —Trisha Kruse, Eagle, Idaho
Campfire Cheese Hash Brown PacketsDining by the campfire? This easy packet of potatoes, bacon and cheese makes a terrific hash. We like to serve it with eggs and fresh pico de gallo. —Gina Nistico, Milwaukee, Wisconsin
Campfire Peach CobblerThis dutch oven peach cobbler recipe has been a family classic for 60 years. We prefer peaches, but fresh cherries and berries are fun, too. Almost any fruit would work. Mix and match! —Jackie Wilson, Wellsville, Utah
Grilled CabbageThe first time I made this, I couldn’t believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I’d skip dessert because I was full from too much cabbage! —Elizabeth Wheeler, Thornville, Ohio
Campfire BundlesI created this recipe on a family camping trip. I'd brought along a hodgepodge of ingredients, so I just threw them all together in a foil packet. Everyone said that the bundles were delicious. Ever since, I've grilled them at home with equally good results. —Lauri Krause, Jackson, Nebraska
Grilled Peppers and ZucchiniThis versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. —Karen Anderson, Fair Oaks, California
Sweet Grilled OnionsThese onions are so delicious that we prepare them all year long—on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread, and you've got a great light meal. This recipe is sure to become a favorite! —Mary Bilke, Eagle River, Wisconsin
Spiced Grilled CornThe wonderful spice mixture doesn't add heat, only great flavor. This just may be the best corn you've ever had! —Taste of Home Test Kitchen
3. Get Creative Around the Campfire
Improvising can lead to some memorable outdoor meals, as these reader ideas demonstrate:
- Singin’ Apples. “Place an apple on a cooking stick and roast over hot campfire coals until the apple peel splits and ‘sings’ (sizzles). Carefully peel away the skin (adults should help kids with this) and roll the apple in cinnamon-sugar.” —Carol Milligan, St. Clair Shores, Michigan
- Stacked Supper. “Put a pan of hot dogs in water over the fire. Use a second pan of baked beans as a lid. Top it with a metal pie plate. Pour a prepared Jiffy muffin mix into the pie plate. Cover with a 10-inch fry pan lid. It takes about 15 minutes for the muffin batter to bake, and by then, the hot dogs and beans are ready.” —Marge Austin, North Pole, Alaska (Find more campfire casseroles here.)
- Biscuits on a Stick. “Swirl a refrigerated biscuit on a 1-inch by 3-foot dowel. Cover the end of the stick with dough and, as you turn the stick, gently stretch dough 3 to 4 inches, overlapping the biscuit onto itself to seal edges. Turn as you cook until biscuit is golden brown and will easily slide off the stick. Fill the center with butter, jam, peanut butter or chocolate…or slide a cooked sausage link inside.” —Sandra Smith, Battle Creek, Michigan
Also Try These Campfire Comfort Foods
Campers Favorite DipOur family craves this cheesy chili dip so much we make two batches, especially for the guys. If you’re not grilling out, bake it in the oven. —Valorie Ebie, Bel Aire, Kansas
Grilled Veggie PizzaI came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. —Susan Marshall, Colorado Springs, Colorado
Campfire Bean 'N' Ham SoupThese are the best beans and ham you'll ever taste—bar none! Friends rave about this hearty soup that I serve hot off the grill. For easy cleanup, consider covering the outside of your Dutch oven with heavy-duty foil first. —Tom Greaves, Carrollton, Illinois
Mushroom Cheese BreadThis savory grilled bread is delightful with barbecued steak, baked potatoes and corn on the cob. For variation, we sometimes use half cheddar cheese and half mozzarella. —Dolly McDonald, Edmonton, Alberta
Fruit 'n' Cake KabobsA neighbor served these kabobs at a family picnic and brought some over for us to sample. I was pleasantly surprised at the tasty toasted cake and juicy grilled fruit. —Mary Ann Dell, Phoenixville, Pennsylvania
Cheese-Topped Potatoes in FoilWhenever we go camping, cheesy potato packets are a must. They just may remind you of scalloped potatoes. In the winter, I bake them in the oven. —Denise Wheeler, Newaygo, Michigan
Grilled Sausages with Summer VegetablesAfter 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio
Overnight OatmealStart this breakfast the night before so you can get some extra sleep in the morning. My husband adds coconut to his, and I stir in dried fruit. —June Thomas, Chesterton, Indiana
Camper's Breakfast HashWhen we go camping with family and friends, I'm always asked to make this hearty breakfast. This camping breakfast is a favorite at home, too. —Linda Krivanek, Oak Creek, Wisconsin
Herbed Potato PacksFingerlings are small, firm and waxy potatoes, so they cook faster than chunkier varieties and leap from grill to table in one convenient pouch. —Taste of Home Test Kitchen
Kathy's Herbed CornMy husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill.
—Kathy VonKorff, North College Hill, Ohio
Campfire HashIn our area we are able to camp almost all year-round. My family invented this recipe using ingredients we all love so we could enjoy them on the campfire. This hearty meal tastes so good after a full day of outdoor activities. —Janet Danilow, Winkleman, Arizona
Dutch Oven Cheesy Bacon & EggsFor campouts, my sister and I escape on horseback into the woods. We make this Dutch oven breakfast casserole the first morning, then love the leftovers for the rest of the trip. —Mary Burris, Okeechobee, Florida
Campfire Peach CobblerThis dutch oven peach cobbler recipe has been a family classic for 60 years. We prefer peaches, but fresh cherries and berries are fun, too. Almost any fruit would work. Mix and match! —Jackie Wilson, Wellsville, Utah
Scrambled Egg BreadWe always eat ham, eggs and bread on camping trips, and we often have extras. Combine them and you’ve got scrambled egg bread. We first made this on a visit to Mount Shasta. —Shirley Mondeau, Rohnert Park, California
Apple-Cinnamon Pudgy PieI remember the first time I tasted a pie-iron pie. My sister buttered up two slices of white bread while I peeled a Macintosh apple. She sliced the apple thin, arranged it on slice of bread, and poured liberal amounts of white sugar and cinnamon over top. I couldn't believe the magic that came out of that fire! We did them with raspberry jam too. Mmmm. —Monica Kronemeyer DeRegt, Abbotsford, British Columbia
Campfire Cheese Hash Brown PacketsDining by the campfire? This easy packet of potatoes, bacon and cheese makes a terrific hash. We like to serve it with eggs and fresh pico de gallo. —Gina Nistico, Milwaukee, Wisconsin
Cookout Caramel S'moresThese classic treats make a fabulous finish to an informal meal. Toasting the marshmallows extends our after-dinner time together, giving us something fun to do as a family. —Martha Haseman, Hinckley, Illinois
4. Prepare for Rain
Despite weather reports of clear skies, rain is always a possibility while camping. Here’s what you need to know when it comes to cooking in the rain:
- Never bring your camping grill inside your tent. Not only does this risk starting your tent and other camping supplies on fire, but it can also give you carbon monoxide poisoning from the burning fuel.
- The best way to cook in the rain is to either wear a rain parka, or other weather-proof clothing, or to set up a portable canopy over your grill. If using a portable canopy, make sure that all the sides are open, and that smoke isn’t gathering inside the canopy.
- For the days it’s really pouring out, it’s time to turn to dehydrated food. For most packs, all you need to do is add some boiling water (which is much easier to prepare in the rain than a full meal) and wait a few minutes for a warm, flavorful and easy meal that’ll keep you out of the rain. Stock up on our favorite dehydrated camping foods.
- Always store fire-starting items like matches and lighters in an airtight bag or container.
5. Revamp a Classic Recipe
Try out these twists on an old favorite…
- Cookie S’mores. “Instead of packing graham crackers and chocolate bars for s’mores, we use fudge-striped cookies. Just slide a roasted marshmallow onto the bottom of one cookie and top it with another cookie.” —Shelly Leingang, Mandan, North Dakota
- Lots of Chocolate. “Substitute chocolate-covered grahams in place of the plain graham crackers and chocolate bar. It’s easier and less messy.” —Martha Collins, Nelson, New Hampshire
- Peanut Butter Twist. “For a different twist on flavor, use peanut butter cups instead of chocolate bars when you’re making s’mores.” —Amy Lester, Dimondale, Michigan
More Fun Twists on S'mores
S’mores Stuffed French ToastI had a craving for something sweet one morning, but all I had around the house was a handful of ingredients. I had to get creative, and this was the delicious outcome. Now I make it all the time. —Diana Palmer, Mammoth Cave, Kentucky. If you like a new twist on an old favorite, you must try these Nutella-stuffed French toast sticks.
S'mores Milk ShakeWhen cabin fever hits, we whip up a beverage that tastes like s’mores. Oven-toasted marshmallows and a blender make it happen. —Sarah McKenna, Centennial, Colorado
Sugar Cookie S'moresChange up traditional s'mores by using sugar cookies and different candy bars in place of the usual ingredients. This fun twist on the campfire classic will delight everyone! —Taste of Home Test Kitchen
Mini S'moresWant to sink your teeth into s’mores all year long? Here’s the answer! Just combine marshmallow creme, chocolate and graham crackers for an awesome bite.—Stephanie Tewell, Elizabeth, Illinois
S'mores No-Bake CookiesThere's no easier way to get that s'mores goodness in your kitchen. Mix these cookies together and chill till you're ready to share. —Taste of Home Test Kitchen
Cookout Caramel S'moresThese classic treats make a fabulous finish to an informal meal. Toasting the marshmallows extends our after-dinner time together, giving us something fun to do as a family. —Martha Haseman, Hinckley, Illinois
S'mores Monkey Bread MuffinsWhen it comes to mini versions of anything, I'm sold! These muffins are ooey-gooey individual-sized monkey breads made with frozen dinner roll dough, graham cracker crumbs, chocolate chips and mini marshmallows. They couldn't be easier to make, and kids just love them. —Tina Butler, Royse City, Texas
6. Try a Pie Iron
Pie irons are versatile and fun to use. These hinged, double-sided cast-iron cookers with long handles are set on coals to produce handheld treats known as “hobo pies” or “pudgy pies.” Kids need adult supervision when using pie irons—and everyone should be careful to let the hot fillings cool a bit before eating the “pie.” These reader versions are sure to please:
- Pudgy Pie Meal. “My family used to camp well into the fall. When chilly weather set in, we’d make hot sandwich pudgy pies. Between two slices of buttered bread (buttered side against the pie iron), we’d layer ham, turkey or corned beef strips, cheese and sliced veggies such as onions, peppers, mushrooms and tomatoes.” —Mikaela Vogelzang, Fitchburg, Wisconsin (This Reuben Pudgy Pie is also a tasty option.)
- Let’s Toast. “For great-tasting French toast, we dip bread in egg batter and cinnamon and then cook it in a sprayed pie iron. Coating the inside of the iron with nonstick cooking spray makes the food release easily.” —Heather Barnette, Lapeer, Michigan
- Wake-Up Call. “We make breakfast sandwiches in our hobo pan by placing precooked sausage and scrambled eggs between two pieces of bread. The iron is also great for cooking a side of hash browns.” —Jeanne Williams, Mays Landing, New Jersey
- Tasty Tacos. “Round pie irons cook up perfect taco pudgy pies. Fill small tortillas with 2 tablespoons each of prepared taco meat, refried beans and shredded Monterey Jack or cheddar cheese. Add jalapeno peppers if desired. Trim off any excess tortilla with a knife after closing the iron.” —Lisa Heffington, Greenville, Wisconsin
Our Best Pudgy Pie Recipes
Apple-Cinnamon Pudgy PieI remember the first time I tasted a pie-iron pie. My sister buttered up two slices of white bread while I peeled a Macintosh apple. She sliced the apple thin, arranged it on slice of bread, and poured liberal amounts of white sugar and cinnamon over top. I couldn't believe the magic that came out of that fire! We did them with raspberry jam too. Mmmm. —Monica Kronemeyer DeRegt, Abbotsford, British Columbia
Originally Published: August 26, 2020
