I'm probably a rare few that love camping in the rain. There's something about the sound of the rain coming down through the trees and hitting the tent. Have you ever listened to the soothing sounds from a video on YouTube? Try it out if you're having trouble falling asleep!
With a lifetime exploring the outdoors, I’ve learned that cooking in the rain is less about luck and more about preparation and know-how. A warm dish in wet conditions isn’t just comfort; it’s energy, morale, and in some cases, safety. Whether you’re hiking, canoeing, or mountaineering, these seven practical tips will keep your stove humming, your food delicious, and your spirits high—no matter how hard the rain falls.
Tip 1: Check the Forecast and Plan Accordingly
Before you lace up your boots or load your kayak (or canoe), knowing what the weather has in store is your first step to cooking in the rain. Using a weather phone app for real-time radar or a topographic weather map lets you know if rain is coming, but how much and for how long. I’ll check hourly precipitation to gauge intensity. Light drizzle for an hour is different than a multi-day downpour. For longer trips, I track how a dry start might shift to wet days later. This intel shapes your meal plan. For a short sprinkle, you might stick with your usual recipes, but for relentless rain, consider quick-cook or no-cook options. Trail Eating emphasizes lightweight solutions like dehydrating your own meals—perfect for wet trips where every ounce counts.
Adjusting Your Menu
When you know it’s going to be crappy weather, plan hiking and camping menus that lean on pre-prepped ingredients. Dehydrated soups or one-pot meals help to cut cooking time, while a stash of nuts and dried fruit keeps you fueled without firing up a stove. The goal? Minimize exposure and maximize efficiency. However, if you ask me, I love having that hot meal to feel the warmth on wet cold days!
Mid-Trip Weather Updates
But what if you’re already out in the middle of nowhere and the weather turns? In the backcountry, forecasts can shift fast—especially in places like British Columbia’s mountains, where clouds roll in unannounced. A few years ago, I used my Garmin InReach Explorer+ on a canoe trip to pull an updated forecast when the sky darkened unexpectedly. With its satellite connection, I confirmed a thunderstorm was hours away, giving us time to adjust.
This was also a safety situation because, with a thunderstorm and lightning, you DO NOT want to be out on the water in an open canoe!
To get the weather in the middle of nowhere, you need an InReach-compatible device and a subscription to InReach Weather. Other satellite communicators like SPOT can work too, but real-time updates let you pivot your cooking plan on the fly, plus, get to safety.
Tip 2: Match Your Cooking Strategy to Your Trip Type
Your cooking approach in the rain hinges on how you’re travelling. A backpacker hauling gear up a ridge has different needs than a paddler with a canoe’s extra space. Tailoring your setup to your adventure and your group size, ensures you’re not fumbling with impractical gear when the clouds overtake you.
Backpacking, Paddling, or Mountaineering?
For backpacking, and in temperatures above 0°C (32°F), I use my MSR Pocket Rocket Deluxe stove, which is a lightweight canister stove. Mountaineers facing high-altitude storms need compact liquid fuel stoves. Cooking for one is simpler than feeding four, where a larger stove or dual burners might justify the weight. Test your setup in dry conditions first. I’ve cooked through downpours on four-season trips, and matching gear to activity is a game-changer—something I dive into deeper in Four-Season Camping & Hiking Food Strategies.
Tip 3: Choose the Right Heat Source for Wet Conditions
Rain turns heat into a precious commodity. Whether you’re relying on a stove, a campfire, or both, picking the right source and knowing how to use it keeps your meal on track.
Stoves vs. Campfires
Canister stoves ignite fast and work well with a windshield, while liquid fuel stoves shine in extremely cold and wet conditions—ideal if temperatures dip to arctic level conditions. If a canister gets wet mid-trip, dry it with a cloth near your body heat. For campfires, fatwood is your secret weapon. This resin-rich pine, found in dead stumps and branches from fallen trees, lights even when damp—shave it into kindling, stack it under dry twigs, and you’ve got a flame that laughs at rain. Can’t forage it? Pre-packaged fatwood sticks from outdoor stores work too. On longer trips, I’ll start with a stove for speed, then build a fire with fatwood once the rain eases.
If you can get a campfire going in the rain, hat's off to you! Like this trip with my friend and his son, Nick (12 years old at the time). We were caught in a downpour out on the water and were lucky that we were coming up on an available campsite. We were paddling for 6 hours and as you can see in the picture, Nick crashed for a half hour next to the heat of the fire I got started; fatwood works great with wet wood!
It was still pouring rain when we pulled in and after getting the fire started, within 15 minutes, the rain stopped. However, everything was still wet, including the wood. The trick was to stack the wood next to the fire to dry it out. As you can see, the fire got going and shortly after, it was time to cook dinner. Two hours later, another rainstorm hit!
Tip 4: Master Cooking Under Shelter—Safely
A dry cooking spot is gold in the rain, but shelter comes with trade-offs. Natural covers like dense trees or a portable tarp can save your meal, but safety is non-negotiable.
Shelter Options and Risks
Set up a tarp with pre-cut tie-outs—use a taut-line hitch for quick tension—and a lightweight tarp will pack small. Paddlers can rig it off a canoe, hikers off a trekking pole. Tent vestibules work in a pinch, but I’ve seen a singed flap from a careless flame—never cook inside a fully enclosed space; carbon monoxide buildup is a silent killer. Keep flames low and pots stable to avoid spills. I’ve cooked under tarps through countless storms—practice at home first, and you’ll be ready when it counts.
I don’t recommend cooking inside a tent or even a vestibule—I’m not encouraging it, and you do so at your own risk. But if you’re stuck with no other option, ventilation is non-negotiable. Keep the tent door wide open and all air vents unblocked to let fumes escape; a tiny crack won’t cut it. Even then, risks like fire or spills remain high. I’ve heard of people igniting their tents and other gear. Stick to tarps or natural cover unless there is no other option.
Tip 5: Adapt Your Menu for Rainy Days
Rain doesn’t mean settling for cold granola. A smart menu keeps you fed and warm, tailored to the conditions you’re facing.
Meal Ideas by Weather
Pre-measure ingredients at home into ziplocks to speed up cooking in the rain (or snow). Here’s a breakdown of rain-friendly meals:
| Condition | Meal Type | Examples |
|---|---|---|
| Light Rain, Above Freezing | Quick-Cook | One-pot pasta, instant oatmeal |
| Heavy Rain, Above Freezing | Dehydrated | Rehydrated chili, hot soup |
| Rain, Below Freezing | High-Calorie Snacks | Nut butter packs, chocolate |
| Prolonged Rain, Mixed Temps | Hybrid | Couscous with rehydrated veggies |
Are you not sure or deciding whether to pack freeze-dried vs. dehydrated foods for camping? Dehydrated wins for weight, while freeze-dried offers speed, lower cost, and lightweight food. It beats soggy sandwiches. Add a hot drink like hot chocolate, coffee, or spiced tea to lift your spirits.
Tip 6: Keep Your Gear Dry and Functional
Wet gear can sabotage even the best-laid plans. A little organization goes a long way to keeping your cooking setup operational.
Gear Protection Checklist
- Store food and fuel in dry bags—double bag if it’s a multi-day deluge.
- Pack stove parts separately to avoid water creeping in.
- Bring a backup stove if you have one. I do this because, on a few occasions, one stove would break down.
- Keep matches or lighters in a waterproof case; pack a spare lighter because a wet one can fail even protected.
- Bring a small towel to wipe down wet surfaces before cooking.
If the gear gets damp mid-trip, stuff it near your body heat to dry. As a chef, I treat this like mise en place in the kitchen; everything in its place, ready to go, rain or shine.
Tip 7: Embrace the Challenge and Stay Positive
Cooking in the rain isn’t just about survival, it’s a chance to hone your skills and make a lasting memory. The right mindset turns a wet trip into an amazing experience.
Making It Fun
Test your rain setup at home to build confidence. Pack a treat—hot cocoa or a square of dark chocolate to reward yourself after doing battle with a tarp.
Years ago, I turned a soaked canoe trip around with a steaming bowl of ramen under a sagging tarp. Although I had freeze-dried food, I also had some fresh vegetables that I used for my ramen. A warm meal in the wet beats a dry day with cold rations every time. Rainy cooking builds character for tougher trips ahead. Lean into it, and you’ll have a story worth telling.
Rainy cooking is part of the backcountry experience, and these seven tips from the fatwood trick to smart menu tweaks, give you the ability to tackle it head-on. Hungry for more? Sign up for the Trail Eating Weekly Newsletter. Subscribers get a free “Top 12 Trail Cooking Tips for Beginners” eBook and actionable advice like a dehydrated recipe and valuable tips. What’s your go-to rainy-day trail meal? Share your thoughts by following Trail Eating on Social Media!