Memorial Day has come and gone, and camping season is upon us.
And judging by news that state park campsites were nearly 100% booked last weekend, it's safe to say enthusiasm for s'mores and mosquito traps remains high.
Like hunters and anglers, campers' enthusiasm for the new season begins long before they step out of their vehicles and into the fresh air — specifically, by heading to the store to see what's new in stock.
Manufacturers and retailers obviously know this, and they’re doing their best to stock their physical and digital shelves with products they believe new and veteran campers “need.”
One place this can be observed is in the cooking section of a camp: campers have to eat, after all.
As with all outdoor gear, there are both successes and failures – the gold mines and the land mines, so to speak.
Before you insert your chip card anywhere, here is a recent purchase I made that might help propel you to Camp Chef glory, or at the very least, keep you away from disaster.
You may not know this, but cast iron has become very popular recently. Cast iron frying pans do not wear out, so products with designs on the bottom or outside are being manufactured and the market is expanding.
From animal and national park scenes to Dolly Parton and TV show tie-ins, there's something for everyone. Yes, seriously. Even I can't believe it.
Anyway, I ordered a Lodge Moose Griddle a few years ago and it was perfect for pancakes and French toast from the get-go, and that success inspired me to search for a cast iron waffle maker earlier this year.
They do exist, but there aren't many of them, and maybe that's a clue.
Mine arrived in March and I've been working on perfecting my waffle skills ever since.
The first try went well, but when the batter was poured for the third time, a spectacular creation fell from the heavy, hinged contraption.
I definitely got the hang of it quickly.
At least that's what I thought.
Little did I know then that my waffle-making prowess was actually pure luck. Since then, I've taken my breakfast nemesis out on a few more occasions, practicing maintaining the right temperature while remembering to spray the iron before cooking each waffle.
At best, it's like pouring syrup over pieces of waffle that were nearly burnt before being accidentally dropped into a wood chipper.
Sorry, Dad, you haven't had your waffle breakfast yet.
At least it's hard to ruin a cup of coffee, right?
Coffee addicts have plenty of options, too: French presses, drip coffee makers, percolators, and more.
These days, just about any way you can make coffee at home can now be achieved on a picnic table.
In 2022, I got a GSI camping espresso maker. I don't normally drink espresso, but when it's good, it's great. So, it seemed worth a try.
I was right then.
It was the best coffee I have ever had outdoors.
And it turns out it's also the most fun way to make coffee: The clatter, steam, and splatter are entertaining for kids and adults alike.
My only regret is that I should have ordered the 1-cup model instead of the 4. My wife said “no thanks” and no one wants to deal with kids who've had espresso, so I drank the whole thing myself.
My kids still find ways to talk about how my hands were shaking and the veins pulsating in my forehead.
This may seem crazy, but I only rearranged my sleep schedule last week.
Breakfast doesn't always go to plan, but come dinner time, no one is laughing at the food coming out of my new camp oven.
The Camp Chef oven came home after a fundraising auction last fall, but I didn't do it.
My wife really wanted it – so much so that she bid on it at the first ever live auction.
She claims she got overexcited when the eccentric auctioneer said “Sold!” In retrospect, I think she just wanted me to put the oven to good use.
Not that I minded.
Even though ice fishing season was over, my 10-pound propane tank was still full, so in March I connected the tank to my oven with a flexible hose (you can also use a 1-pound tank) and tried my hand at baking pizzas on my deck for the first time.
While the oven was preheating, I spread the sauce and toppings on the naan just like I often do when making homemade pizza in a regular oven.
Not only did it work, but it was maybe even tastier than usual: the crust was fluffy and super crispy at the same time.
While any of the usual toppings would work, after much experimentation we've determined that the combination of cooked cheddar sausage, onions, and mushrooms is just about perfect.
My one complaint is that the oven temperature is hard to regulate and gets very hot — between 400 and 425 degrees, according to the built-in thermometer.
But the hot pizza was amazing, the cookies were delicious, and I'm now a campsite hero.
There's almost no reason to go back home anymore.
Camping ovens aren't just for backpacking, of course — they're a bulky item even for car camping — but with two burners on top, they make a great replacement for an old camping stove.
And with any luck, you'll soon be able to use quiche in place of waffle shreds.
Roy Heilman is an outdoorsman, author, musician, and Minnesota native. He adventures all over the world, but you can usually find him at neveragoosechase.com.
