The best camp kitchens aren't the biggest — they're the ones where everything has a place.
Start small. The essentials are a long spatula, a bench scraper, tongs, a squeeze bottle, an instant-read thermometer, paper towels, and oil. That's enough to cook nearly everything in this book. Add a burger press and a basting dome when you find you want them, not before.
The trick that saves the most time is organizing by function, in totes you keep packed between trips:
- Cooking tote — tools and utensils.
- Pantry tote — oils, seasonings, sauces, dry goods.
- Cleaning tote — soap, towels, trash bags, sanitizer.
Keep them loaded and ready in the garage and packing the car becomes a five-minute job instead of a scavenger hunt. If you use something on every trip, give it a permanent home in the kitchen and stop repacking it.