Five Camp Tips To Try While RVing In Spring
Campfire Travel • March 2, 2022
The weather is starting to warm up, the trees are beginning to bloom, and the camping season is just around the corner. If you're an RVer, that means it's time to start planning your camping trips for the spring and summer.
In this article, we'll give you five tips for making your camping trips in spring more enjoyable. Whether you're a beginner or a seasoned pro, these tips will help you make the most of your time outdoors.
Scout Your Campsite
Spring is a great time to go camping in your RV. The weather is mild, and the scenery is beautiful. But before you set up camp, it's important to scout out your site and make sure it's suitable for your rig. Some things to look for when choosing a campsite:
Level ground:
Your RV needs to be level to function
correctly. If the site slopes, use leveling blocks or pads to adjust the
height.
Enough space:
Make sure the site is big enough for
your RV, plus room for parking and turning around.
Easy access:
The campsite should be easy to get to,
with no steep hills or narrow roads.
Good drainage:
Avoid camping on wet ground, or you
may end up with a damp and muddy campsite.
Plan for Rain
Spring can be a fickle time for weather, with rainstorms and cool temperatures both possible. If you're planning on RV camping in the spring, it's essential to be prepared for wet conditions. Here are a few tips:
- Pack extra tarps to shelter your campsite from the rain.
- Bring along some extra clothes, just in case the temperature drops at night.
- Ensure your RV is winterized correctly if you'll be traveling in cold climates.
- If there's a chance of rain, try to choose an RV park with paved sites. This will help keep your rig dry in case of a storm.
- Keep an eye on the weather forecast and plan your trip accordingly.
Keep Firewood Dry
One of the best things about camping in spring is enjoying a roaring campfire. But if you want to avoid a wet and smoky campsite, it's essential to keep your firewood dry. Here are a few tips for storing and seasoning firewood:
- Store your firewood off the ground in a covered area if possible.
- If you're camping in an RV, bring along a small storage container to hold your firewood.
- Chop it into small pieces if you're using fresh wood before burning it. This will help it dry out faster.
- Season your firewood by letting it air dry for several weeks before using it.
Pack in Layers
When packing for a camping trip in spring, packing in layers is essential. This will help you stay comfortable in a variety of weather conditions. Here are a few tips for packing in layers:
- Start with a base layer of thermal underwear and socks.
- Add a layer of lightweight pants and shirts.
- Pack a waterproof outer layer for inclement weather.
- Bring along a hat and gloves to keep your head and hands warm.
- Pack a sunhat and sunglasses for sunny days.
Watch the Weather
As we mentioned earlier, spring can be a fickle time for weather. It's essential to watch the forecast and plan your trip accordingly. If there's a chance of rain, make sure to pack extra tarps and clothes. If it's cold, pack warm layers and a winterized RV. And if it's going to be hot, make sure to bring plenty of sunscreen and water.
All of these tips will help make your camping experience more enjoyable and safer. By planning and taking some simple precautions, you can enjoy nature instead of worrying about the small things.
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Ingredients FOR THE LEMON-PEPPER SEASONING: 3 tbsp. freshly cracked black pepper 2 tbsp. kosher salt 2 tbsp. grated lemon zest, dried for 1 hour 2 tsp. garlic powder 2 tsp. mustard powder 2 tsp. onion powder 1 tsp. sugar FOR THE STEAKS: 8 boneless rib-eye steaks (about 1 inch thick) Kosher salt, to taste 1 stick salted butter, melted Directions For the lemon-pepper seasoning: Stir together the pepper, salt, lemon zest, garlic powder, mustard powder, onion powder and sugar in a small bowl. For the steaks: Preheat a grill to medium high. Season the steaks lightly with salt and rub the lemon-pepper seasoning on both sides. Brush the steaks liberally with the melted butter Grill the steaks 1 minute 45 seconds, then rotate the steaks 90 degrees. Cook 2 minutes, then go ahead and flip the steak over to the other side. After 1 minute 45 seconds on the second side, rotate 90 degrees and finish cooking for 2 minutes, or until the steaks reach 115˚ to 120˚ on an instant-read thermometer (the steak will continue to cook slightly after you’ve removed it from the grill). This is medium rare— my favorite. Remember, you can always throw a steak back on the grill if it’s too red for your taste but you can’t undo it if it’s overcooked! via: https://www.thepioneerwoman.com/food-cooking/recipes/a35823414/lemon-pepper-grilled-rib-eyes-recipe/
Ingredients 1 6-ounce container blueberries 1/2 c. sugar 2 tbsp. lemon juice (from 1 lemon) 2 tsp. cornstarch 1 1/2 c. chopped strawberries (about 8 ounces) 18 to 24 glazed doughnut holes Directions Combine the blueberries, 1/4 cup sugar, 1 tablespoon lemon juice, 1 teaspoon cornstarch and 1/4 cup water in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the blueberries start breaking down and the sauce thickens, about 15 minutes. Scrape into a small bowl and set aside. Wipe the pan clean and add the strawberries and the remaining 1/4 cup sugar, 1 tablespoon lemon juice and 1 teaspoon cornstarch. Cook over low heat, stirring occasionally, until the strawberries soften and the sauce thickens, about 15 minutes. Scrape into a separate small bowl and set aside. Meanwhile, preheat a grill to low. Thread the doughnut holes onto 6 to 8 ten-inch wooden skewers. Grill the doughnuts, turning, until warmed and marked, 1 to 2 minutes per side. Serve with the fruit sauces. via: https://www.thepioneerwoman.com/food-cooking/recipes/a33407727/doughnut-hole-kebabs-recipe/
Ingredients 6 6-inch corn tortillas 1 1/2 lb. ground beef 2 tsp. chili powder 2 tsp. ground cumin 1 tsp. kosher salt Black pepper, to taste 1 tbsp. vegetable oil 2 small sweet potatoes (about 1 pound), peeled and cut into 1/2-inch pieces 1 14.5-ounce can black beans, drained and rinsed 1 chipotle chile in adobo, chopped, plus 1 teaspoon sauce from the can 2 c. jarred salsa Chopped avocado, thinly sliced radishes, crumbled queso fresco, and sliced scallions, for topping Directions Lightly char the tortillas over the flame of a gas burner. Let cool, then tear into large pieces. Heat a large cast-iron skillet over medium-high heat. Add the ground beef and season with the chili powder, cumin, salt and pepper. Cook, breaking up the meat, until browned, about 5 minutes. Remove the beef to a bowl and set aside. Add the vegetable oil and sweet potatoes to the skillet. Cook, stirring occasionally, until browned around the edges and beginning to soften, 5 to 7 minutes. Add the black beans, chipotle, adobo sauce and ¼ cup salsa to the sweet potatoes. Stir in the beef and 1 cup water and cook, stirring often, until slightly thickened and the sweet potatoes are tender, 5 to 7 minutes. Stir in the remaining 1¾ cups salsa and add a little more water if you like a saucier dish. Stir in the tortilla pieces. Serve immediately with your favorite toppings. via: https://www.thepioneerwoman.com/food-cooking/recipes/a32464308/beef-taco-skillet-recipe/
Ingredients 1 teaspoon bouillion paste (I used Better than Bouillion vegetable paste, but you could also use chicken, beef, pork, miso or Thai curry paste.) 3 tablespoons kimchi (or more if you like spice!) If kimchi isn’t your thing, try sesame seed oil, chili sauce or Sriracha. veggies! I used corn, carrots and sautéed mushrooms. You could add spinach, peppers or bok choy. There are endless possibilities here. 1 cup cooked brown rice noodles. You can also try udon, soba noodles, vermicelli or spaghetti. Get creative! green onions on top (optional) mason jar (the wide mouth containers work best) Directions Add bouillion paste to the bottom of a mason jar. Next add in your kimchi. Pack in your veggies. Put noodles on top. Top with green onions. When ready to eat, remove lid and pour hot water into the mason jar. Let sit for a few minutes, then enjoy! via https://www.brit.co/mason-jar-ramen/
Ingredients Marinade 1 minced garlic clove 1/4 cup cilantro leaves 2 tablespoons olive oil 3 tablespoons tequila 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 1 1/2 pounds skirt steak Instructions At home: Whirl garlic, cilantro, oil, tequila, lemon and lime juices, salt, and pepper in a blender or food processor. Transfer to a large resealable plastic bag. When ready to marinate steak (at least 1 and up to 24 hours before cooking), add steak to bag, shake to coat with marinade, reseal, and chill. At campsite: Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Grill steak over direct heat (cover if using gas), about 4 minutes per side for medium-rare. Let sit 10 minutes, then cut across the grain into 1/2-in.-thick slices. Serve with Four-Herb Chimichurri. via https://www.sunset.com/recipe/gaucho-steak-with-four-herb-chimichurri
INGREDIENTS 3 lbs. Ground Beef, (90% lean) 1 Tbsp. vegetable oil 1 medium onion, chopped 1 green bell pepper, chopped 1 jalapeño pepper, ribs and seeds removed, chopped 4 garlic cloves, minced 2 Tbsp. chili powder 1 Tbsp. paprika 1 Tbsp. ground cumin 1 tsp. dried oregano ½ tsp. freshly ground black pepper ½ tsp. Kosher salt 1 can (8 oz.) tomato sauce 1 can (10 oz.) diced tomatoes & green chilies, undrained 1 12-oz bottle of beer 2 8.5 oz boxes of cornbread mix (including ingredients to prepare cornbread) Optional Toppings Sour cream Sliced green onions Shredded cheddar cheese INSTRUCTIONS Step 1 Heat briquettes up in a chimney, then make a layer of hot briquettes on the ground, a fire ring, or other metal structure. Step 2 Place the dutch oven on the briquettes and allow dutch oven to get hot. Step 3 Add oil to the dutch oven and sauté onion, bell pepper, and jalapeño pepper stirring occasionally until tender, approximately 4-7 minutes. Add garlic and cook for an additional 1 minute. Step 4 Add Ground Beef to dutch oven and cook for 8-10 minutes, breaking beef into small crumbles and stirring occasionally until browned. If dutch oven starts to cool off, add more hot briquettes on the bottom. Step 5 Add chili powder, paprika, cumin, oregano, black pepper and salt; cook for 1 minute. Step 6 Add tomato sauce, diced tomatoes & green chilies, and beer; bring to a boil. Cook for 30 minutes. Step 7 Prepare cornbread mix based on box instructions and pour over chili, spreading into an even layer. Step 8 Heat approximately 20 additional briquettes. Cover dutch oven with lid and place hot briquettes evenly on the top of the closed lid. Step 9 Cook for about 10 minutes, checking halfway through. Check to see if cornbread is done by sticking a toothpick into cornbread. If the toothpick comes out clean, it is done. via https://beeflovingtexans.com/recipe/campfire-dutch-oven-chili-with-cornbread/