Smart Cooking on the Road

Being efficient and organized with some culinary skills can make almost any meal manageable to cook in your RV.

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Words and photos by Jason Betzing

Cooking in an RV concerned me a little when we first began our full-time adventure more than three years ago. My past dining experiences in a camper consisted of hot dogs, burgers, hobo pies, and s'mores. Don't get me wrong, these are great and they were usually made when my grandkids asked for an ‘authentic camping experience.’

But as an aspiring trained chef, bonafide foodie, and a full-time RVer, I wanted to expand my culinary endeavors to prepare all kinds of meals in the confines of our fifthwheel. After some forethought and utilizing some RV-friendly appliances, we commonly enjoy great, healthy meals without too much hassle. So, here are some tips to follow so you and your family can enjoy easy and nutritious meals on the road.

Standard Equipment

The fifthwheel my wife and I purchased came with a well-equipped kitchen. It has a great three-burner propane cooktop but the gas oven is the worst cooking appliance that’s in the RV. Personally, I loathe its inconsistent cooking and unreliable temps, and it’s just one bad cooking experience away from being replaced by a wine fridge.

However, one appliance I found that’s worth its weight in gold is our convection microwave. I use this versatile tool for about 90 percent of my baking in convection mode as it evenly disperses heat and allows cooking techniques that aren’t available with traditional units. I mention this since I've read several posts on social media about owners who didn't realize their microwave had the convection feature, and it’s great to have. Even though these two appliances will cook many terrific, nutritious meals, I felt I needed a few more culinary gizmos.

Cooking in the RV

One small appliance that I use in the RV is the Ninja Foodi Cooker. With its variety of features, it’s very similar to the popular Instant Pot. The air-fry mode is a healthy way to cook (rather than traditional deep frying) and eliminates the need to stock frying oil. Plus, its sauté and pressure cooking functions work great for one-pot stews and soups. I just sauté proteins or vegetables and then add some liquid to pressure cook the meal for about 10 minutes.

Another invaluable tool in my culinary arsenal is the Griddler by Cuisinart. At first glance, it's a Panini press/grill, but it also has an interchangeable non-stick griddle and waffle plates. It opens flat to make a medium-size griddle and is ideal for when I need a flat-top cooking space.

Cooking Outside

I'm not into cooking over a campfire, but some of the advantages of cooking outdoors is heat is kept outside of the RV on hot summer days and cleanup is a lot easier. Another benefit is the increased cooking surfaces to easily prepare larger meals. So, I cook proteins like meats outside and have clear counter space in the RV to make other dishes. What I also use outside is a small Blackstone griddle to make breakfast or larger meals like stir-fries or fajitas. It can also collapse into a small carrying bag, making it easy to stow in the RV.

One of my newest small appliances is a pellet grill and smoker by Green Mountain Grills. My Davy Crockett model is loaded with features. It can run on 110v or 12v and has a digital temperature control, which is handy since traditional smoking requires careful monitoring, a lot of wood, and constant adjustment. It also has a downloadable app to control the temp via a smartphone. This too is amazingly compact with foldable legs to easily store in a designated area.

Extra Tools

For baking and pastries, I have a KitchenAid Artisan stand mixer that works well in the RV and is compact enough to store without any issues. A great substitute is an inexpensive hand mixer that’s just as effective. It’s also important to avoid all those ‘kitchen gadgets’ that only perform one function. It keeps the clutter down and makes for a more organized kitchen.

Efficiency and Cleanliness

Efficiency is essential when cooking in a small RV kitchen. With limited cooking and prep areas, planning ahead will avoid the stress of kitchen chaos. "Mise en Place" is a French cooking term meaning "everything in its place", and this certainly applies when cooking in a trailer or motorhome. A smart practice is to prepare and break down all of the ingredients ahead of time so they are measured and ready to be cooked. This not only provides efficiency but meals can be ready faster and on time.

Cleanliness is also pertinent in an RV kitchen, and I am always aware of where to clean and sanitize surfaces and appliances after the meal is done. Sanitizing wipes work best since they are efficient and don't require the space of an assortment of liquid cleaners.

Stocking Ingredients

Ingredients are important but with limited storage, cumbersome items can be problematic. What I do is stock pantry staples that will make a variety of dishes. For example, canned tomatoes of the petite-dice and puree variety are really handy as they can be used in many recipes from salsa to pasta sauce, while the puree can be used as pizza sauce or even in a stew.

One area I don’t cut back on is the spice rack. Spices take up such little space, pack a big punch for many dishes, and are a great way to take along local seasonings and flavours for when it’s time to roll on.

Get In – Get Out

On busy days, I follow what I call the "get in-get out" cooking method and keep meals quick and simple. A good idea is to deliberately make extra portions (to cook once but eat twice) or cook a large protein like a pork shoulder or roast, and then use it for a different meal each day. Another time-saver is prepping ingredients in advance. For instance, a jar of homemade salsa is a multi-purpose condiment that’s great for chips or to add flavor to many quick meals. Pre-cutting vegetables too are handy as you can quickly throw together a stir fry or a stew. The choice all depends on your tastes and preferences.  

RV kitchens are typically small and basic. But with a few extra tools, some efficient planning, and a pinch of inspiration, you can still cook great, healthy meals on the road – just because your kitchen is on wheels, doesn't mean you have to cook like you're roughing it.

Jason Betzing is currently in the process of earning his culinary degree through Escoffier School of Culinary Arts while traveling the U.S. He and his wife sold it all for the Full-Time RV dream. He retired at age 40 and they decided winter is a drag and world travel is more fun than shoveling snow. He loves helping people through sharing authentic, first-hand experiences. Connect on Instagram @FullTimeFire, on Facebook @Jason Betzing or on his blog at https://www.MilesTwoGo.com