Practical, hard-won advice from the Camp It Up crew — and the occasional tale from the trail.
Whether you're planning your first group trip or fine-tuning your backcountry kit, these guides collect what we've learned over years of weekends in the woods. Pull up a log by the fire and dig in.
A field-tested checklist for turning a loose group chat into an actual weekend in the woods, from picking a site to divvying up the gear.
Read the guide → Camp KitchenCooking over a fire is less about fancy recipes and more about managing heat. Here's how we get dinner right without a kitchen.
Read the guide → GearA weekend pack should be light enough to enjoy and complete enough to keep you safe. Here's how we decide what makes the cut.
Read the guide → StewardshipThe places we camp stay beautiful only if we treat them well. A practical look at the seven Leave No Trace principles.
Read the guide → Veteran LifeThe Corps taught us to be comfortable being uncomfortable. Here's how that mindset turns a rough night in a tent into a good one.
Read the guide → Camp KitchenYes, you can deep-fry real food at camp. A cast-iron Dutch oven, a bed of coals, and a little respect for hot oil is all it takes.
Read the guide → Camp KitchenA cast-iron Dutch oven is a camp oven in disguise. With coals top and bottom, it turns out real pizza with a crisp, blistered crust.
Read the guide → Camp KitchenTender, fall-apart ribs at camp come down to two things: indirect heat and patience. Here's how to run the fire and let time do the work.
Read the guide → Camp KitchenOne heavy pot, a bed of coals, and an afternoon of simmering feeds the whole crew — and tastes even better the second day.
Read the guide → Camp KitchenA Marine's favorite way to start a cold morning in the field: Dutch-oven biscuits smothered in peppery sausage gravy.
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