Before You Go

About this list

The list you make for a camping trip will vary greatly due to the type of camping, time of year, and duration of the trip.

Gear

• 50 ft Paracord
• Compass
• Cook kit
• Eating / cooking utensils
• Extra fuel
• First aid kit
• Flashlight / batteries
• Lantern / fuel
• Lighter / matches in waterproof container
• Map
• Multi-tool or knife
• Stove / fuel
• Trowel
• Water filter or treatment

Shelter

• Ground cloth
• Tent or bivy or tarp

Sleeping Items

• Pillow (makes a big difference)
• Sleeping Bag - Synthetic 20 degree
• Sleeping pad

Personal

• Camp towel
• Insect repellent
• Lip Balm
• Liquid soap
• Mirror (for removing something in your eye or signaling, the one on a compass works great)
• Q-tips
• Sunglasses
• Sunscreen
• Toilet paper
• Toothbrush / paste
• Other toiletries

Other items

• Binoculars
• Camera / film
• Cards / games
• Chair or stool
• Wildlife guidebook

Clothing

Year round, camping in WNC, means being prepared for two things: rain and a wide range of temperatures. So a raincoat or poncho is standard equipment, and thermal underwear and shorts may go on the same trip. Fleece and wool are better than cotton and extra socks are always a good idea. Start making your list from the ground up, boots, socks, pants, underwear, belt, shirt, and so forth, up to your hat or fleece cap.

Food

Food always taste better outdoors, but cooking on a stove or fire can be a challenge for the inexperienced. Most stoves have as much heat output and flame adjustment as your kitchen range. Campfires aren’t quite as accommodating. Scooping out coals from the fire to a separate cooking area allow better heat control and don’t soot up your pots as much as flames.

Any pre-preparation such as chopping vegetables, seasoning meat, re-packaging or pre-measuring to containers is much easier in the kitchen than outdoors. Keep the menus simple. One-pot meals are easier on one-burner stoves, boiling is easier than frying, and clean up is easier in both cases.

Food science has greatly improved the taste of dehydrated and freeze-dried meals. Many need only boiling water with little or no simmering required. Just pour the boiling water in the pouch, mix, reseal, and allow re-hydrating for about 10 minutes. Serving portions are about 10oz. per person so if you’re hungry a side dish may be in order.

Coolers do a good job refrigerating perishable foods, but vary greatly in insulating properties. Some will stay cold for several days while others will require fresh ice everyday. Ice for drinks should be kept separate from ice in contact with food.