BUILDING YOUR BACKCOUNTRY KITCHEN

  • PART 1: STORING, STASHING & STOCKING

    Even if you’re content to subsist primarily on reconstituted meals in the backcountry, there’s always room for improvement. If you genuinely enjoy the challenge of creating healthy, delicious fare while out in the back of beyond, having a well-stocked portable kitchen will serve you well.

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  • PART 2: ESSENTIAL INGREDIENTS

    Embarking on a backpacking adventure means planning for sustenance as much as scenery, and the key to keeping meals satisfying, lightweight, and nutritious is in your backcountry kitchen. In this first part, we dive into the essential ingredients every backpacker needs to fuel their journey.

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  • PART 3: COOKWARE & STOVE PAIRINGS

    Keeping yourself well-fed and well-fueled is key to enjoying your time in the backcountry and so is building a camp kitchen that’s right for your trip. Here are a few questions to ask yourself and several camp scenarios that can help you select the best camping cookware and stove pairing.

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CAMP COFFEE

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    7 WAYS TO MAKE COFFEE IN THE BACKCOUNTRY

    Most would argue that coffee is mandatory on backcountry adventures. But what’s the best way to make coffee in the backcountry? Whether you prefer the pour-over or the French press, here are some of our favorite tools and methods for brewing up in the wild.

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  • MSR BACKCOUNTRY CAFE: FRENCH PRESS COFFEE

    A French press can produce rich, strong coffee that will supercharge your day. Collapsible presses, available as accessories for our Windburner® and Reactor® stoves, allow you to use your cooking pot for a brewing vessel, saving weight and space in your pack.

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  • USE YOUR PIKA TO FIKA: THE SWEDISH COFFEE BREAK

    In Swedish, the coffee break is known asfika. As a word, “fika” can function both as a noun and a verb. “I want to fika,” and “I would like to stop for a fika.” Fika is an iconic part of Swedish culture, a small moment that’s devoted to slowing down.

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BACKPACKING & THRU-HIKING MEAL IDEALS

DIY DEHYDRATED BACKPACKING MEALS

Any backpacker can master the art of dehydrating foods. Once you get proficient, it becomes fun to experiment with different foods and flavorings. To really master it, you’ll want to have a food dehydrator, which is far more efficient and better at regulating low temperatures than an oven.

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EVERYTHING YOU NEED TO KNOW ABOUT COLD SOAKING

Cold soaking is a “no-cook” method of preparing food in the backcountry. Instead of relying on the heat of your stove, you can rehydrate a variety of foods in unheated water for 20 to 30 minutes, resulting in a cold-but-edible meal that can be enjoyed in the backcountry.

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HOMEMADE BACKPACKING MEALS, JUST ADD WATER

It’s time to take a leap into the unknown and start making your own backpacking meals. By combining cups of boiling water with ingredients that you can buy at the local grocery store you can create a real meal in the backcountry that has as many calories as you want.

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ALL RECIPES FROM MSR

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Pot filled with Chili and cutting board with vegetables

MSR Employees' Favorite Camp Recipes

MSR Team

Camp meals vary wildly from person to person. Some are ultralight backpackers who eat cold instant refried beans every night without complaint (not joking). Others, whether car camping or out...

MSR Employees' Favorite Camp Recipes

MSR Team

Camp meals vary wildly from person to person. Some are ultralight backpackers who eat cold instant refried beans every night without complaint (not joking). Others, whether car camping or out...