Backpacking (wilderness)

Backpacking (US; tramping, trekking, or bushwalking in other countries) combines hiking and camping in a single trip. A backpacker hikes into the backcountry to spend one or more nights there, and carries supplies and equipment to satisfy sleeping and eating needs.
Definition
A backpacker packs all of his or her gear into a backpack. This gear must include food, water, and shelter, or the means to obtain them, but very little else, and often in a more compact and simpler form than one would use for stationary camping. A backpacking trip must include at least one overnight stay in the wilderness (otherwise it is a day hike). Many backpacking trips last just a weekend (one or two nights), but long-distance expeditions may last weeks or months, sometimes aided by planned food and supply drops.

Backpacking camps are more spartan than ordinary camps. In areas that experience a regular traffic of backpackers, a hike-in camp might have a fire ring and a small wooden bulletin board with a map and some warning or information signs. Many hike-in camps are no more than level patches of ground without scrub or underbrush. In very remote areas, established camps do not exist at all, and travelers must choose appropriate camps themselves.

In some places, backpackers have access to lodging that are more substantial than a tent. In the more remote parts of Great Britain, bothies exist to provide simple (free) accommodation for backpackers. Another example is the High Sierra Camps in Yosemite National Park. Mountain huts provide similar accommodation in other countries, so being a member of a mountain hut organization is advantageous (perhaps required) to make use of their facilities. On other trails (e.g. the Appalachian Trail) there are somewhat more established shelters of a sort that offer a place for weary hikers to spend the night without needing to set up a tent.

Most backpackers purposely try to avoid impacting on the land through which they travel. This includes following established trails as much as possible, not removing anything, and not leaving residue in the backcountry. The Leave No Trace movement offers a set of guidelines for low-impact backpacking ("Leave nothing but footprints. Take nothing but photos. Kill nothing but time. Keep nothing but memories").
Professional backpacking
For some people, backpacking is a necessary and integral part of their job.

In the US military a framed backpack is referred to as a "rucksack" or simply a "ruck". Soldiers who serve in the militaries of most nation-states usually receive at least some rudimentary backpacking training while infantrymen are often trained to a more advanced backpacking skill level. They share many common attributes with amateur backpackers: being self-contained, use of land-navigation skills and actively minimizing their environmental foot-print. There are, however, a few differences -- such as the need to carry weapons, ammunition, and communication equipment, and sometimes the need to maintain "noise and light discipline", which means remaining silent and in darkness to avoid detection.

Other professional backpackers may be scientific and academic researchers, professional guides, photographers, park-rangers and "search & rescue" personnel.
Motivation
People are drawn to backpacking primarily for recreation, to explore places that they consider beautiful and fascinating, many of which cannot be accessed in any other way. A backpacker can travel deeper into remote areas, away from people and their effects, than a day-hiker can. However, backpacking presents more advantages besides distance of travel. Many weekend trips cover routes that could be hiked in a single day, but people choose to backpack them anyway, for the experience of staying overnight.

These possibilities come with disadvantages. The weight of a pack, laden with supplies and gear, forces backpackers to travel more slowly than day-hikers would, and it can become a nuisance and a distraction from enjoying the scenery. In addition, camp chores (such as pitching camp, breaking camp, and cooking) can easily consume several hours every day. However, with practice, much of this "0 time" can be purged from the day.

Backpackers face many risks, including adverse weather, difficult terrain, treacherous river crossings, and hungry or unpredictable animals (although the perceived danger from wild animals usually greatly exceeds the true risk). They are subject to illnesses, which run the gamut from simple dehydration to heat exhaustion, hypothermia, altitude sickness, and physical injury. The remoteness of backpacking locations exacerbates any mishap. However, these hazards do not deter backpackers who are properly prepared. Some simply accept danger as a risk that they must endure if they want to backpack; for others, the potential dangers actually enhance the allure of the wilderness.
Equipment
Almost all backpackers seek to minimize the weight and bulk of gear carried. A lighter pack causes less fatigue, injury and soreness, and allows the backpacker to travel longer distances. Every piece of equipment is evaluated for a balance of utility versus weight. Significant reductions in weight can usually be achieved with little sacrifice in equipment utility, though very lightweight equipment is usually significantly more costly.

A large industry has developed to provide lightweight gear and food for backpackers. The gear includes the backpacks themselves, as well as ordinary camping equipment modified to reduce the weight, by either reducing the size, reducing the durability, or using lighter materials such as special plastics, alloys of aluminium, titanium, composite materials, impregnated fabrics and carbon fiber. Designers of portable stoves and tents have been particularly ingenious. Homemade gear is common too, such as the beverage-can stove.

Some backpackers use lighter and more compact gear than do others. The most radical measures taken in this regard are sometimes called ultralight backpacking.

Due to the emphasis on weight reduction, a practical joke common in some circles is to secretly pack a small but relatively heavy luxury item, such as a soft drink, into another backpacker's pack. Then, once the group stops for a rest, the perpetrator retrieves the item, thanks the bearer for carrying it, and consumes it.
Water

Backpackers often carry some water from the trailhead, to drink while walking. For short trips, they may carry enough to last the whole trip, but for long trips this is not practical. A backpacker needs anywhere from 2 to 8 L (roughly 1/2 to 2 gallons) or more per day, depending on conditions, making a water supply for more than a few days prohibitively heavy.

Backpackers may carry one to four litres of water, depending on conditions and availability. Although some backpacking camps in heavily-used areas provide potable water, it must usually be obtained from lakes and streams.

According to health and medical experts, untreated water found in backcountry settings in the U.S. and Canada is generally quite safe to drink. [1] Yet despite this, many backpackers believe that drinking and cooking water nearly always needs treatment with a filter or chemical tablets to protect against bacteria and protozoa (see Potability of backcountry water and Portable water purification).

If water is unavailable, or if the only water available is irreparably filthy, backpackers may need to carry large amounts of water for long distances.

Water may be stored in bottles or in soft, collapsible hydration packs (bladders). Some backpackers store water in ordinary plastic beverage bottles, while others use special Lexan bottles or metal canteens. For accessibility they may be carried by a shoulder strap or attached to the outside of a pack. Bladders are typically made of plastic, rubber, and/or fabric. They are light, easily stored and collapsible. They may be equipped with drinking hoses for easy access while hiking. In spite of this convenience, bladders are more prone to leaking than bottles, particularly at the hose connections. Hoses also allow the hiker to lose track of the water supply in the bladder and to deplete it prematurely.

Food (for more, click here)

Some backpackers enjoy cooking elaborate meals with fresh ingredients, particularly on short trips, and others carry the gear and take the time to catch fish or hunt small game for food. However, especially for long expeditions, most backpackers' food criteria are roughly the same: high energy content (particularly protein), with long shelf life and low mass and volume. An additional concern is weight; while Dutch oven and campfire cookery are historically popular, small liquid-fuel campstoves and ultralight cooking pots made of aluminum or titanium are more common in modern usage due to weight limitations and fire restrictions in many locales.

Ordinary household foods used on backpacking trips include cheese, bread, sausage, fruit, peanut butter, and pasta. Popular snack foods include trail mix, easily prepared at home; convenient and nutritious energy bars, chocolate, and other forms of candy, which provide quick energy and flavor. Traditional outdoor food includes dried foodstuffs such as jerky or pemmican, and also products like oatmeal (which can also be consumed raw in emergency situations).

Most backpackers avoid canned food, except for meats or small delicacies. Metal cans and their contents are usually heavy, and, like all trash, the empties must be carried back out.

For dinners, many hikers use specially manufactured, pre-cooked food that can be eaten hot. It is often sold in large, stiff bags that double as eating vessels. One common variety of special backpacking food is freeze-dried food, which can be quickly reconstituted by adding hot water. One can also purchase a commercial food dehydrator which removes the majority of water from a pre-cooked meal. To eat, water is mixed in with the meal several hours before eating and allowed to rehydrate before heating. Some various distributors of this are Backpackers Pantry and Mountain Outfitters. Another kind of special backpacking food is UHT-packaged without dehydration, and can be reheated with a special, water-activated chemical heater. This technology originated with the U.S. military's Meal Ready-to-Eat ("MRE"), but is now produced also for the commercial market. The small chemical heater obviates the need for a portable stove and fuel, however the added weight of the MRE's and their packaging reduce the weight advantage. MRE's can be useful to backpackers for several reasons:

* They do not need to be rehydrated or heated which is useful in areas where flame is not allowed, and water is scarce (Most of Australia)
* They are very durably packaged
* A single MRE contains a full meal complete with snack and desert
* They offer a great deal of variety in each meal, including condiments
* They are individually packaged inside the "brown plastic wrapper", so you can place individual components in various pockets and "eat on the move".

As more and more "big box" retail stores carry pre-packaged dehydrated foods (such as Mountain House Brand) however, it is becoming increasingly easier to buy packaged meals retail versus mail order, whereas MRE's are rarely carried in retail stores.

There is a genre of cookbooks specializing in trailside food and the special challenges inherent in backcountry cooking. Most such cookbooks espouse one of two philosophies; the first, generally used on short trips, involves planning out meals and preparing many ingredients in one's home kitchen before departure. The second method, bulk rationing, simply supplies the hiker with ingredients, allowing on-trail cooking with minimal prior planning, and is sometimes used for extended outings. A third form of the genre deals in Dutch oven cookery, which has considerable historical cachet (especially in countries such as the United States with a long pioneer tradition), but is dependent on suitable locations for a campfire.

Winter backpacking
Although backpacking in the winter is rewarding, it can be dangerous and generally requires more gear. Backpackers may need skis or snowshoes to traverse deep snow, or crampons to cross ice in colder climates. Cotton clothing, which absorbs moisture and chills the body, is particularly dangerous in cold weather, so backpackers stick to synthetic materials or materials that won't hold moisture. Special low-temperature sleeping bags and tents can be expensive, but will be more comfortable than many layers of warm clothing. However when hiking in cold weather it is always better to hike with varying layers of clothing so that as the body heats up layers can be taken off without causing the wearer to sweat or become very chilled.

Skills and safety

* Survival skills are handy for peace of mind: In case the weather, terrain or environment is more challenging than prepared for, or for dealing with shortcomings in
* Navigation and orienteering are useful to find the trailhead, then find and follow a route to a desired sequence of destinations, and then an exit. In case of disorientation, orienteering skills are important to determine where you are and formulate a route to somewhere more desirable. At their most basic, navigation skills allow you to choose the correct sequence of trails to follow.
* First Aid: effectively dealing with minor injuries (splinters, punctures, sprains) is considered by many a fundamental backcountry skill. More subtle, but maybe even more important, is recognizing and promptly treating hypothermia, heat stroke, dehydration and hypoxia, as these are rarely encountered in daily life.
* Leave No Trace is the backpacker's version of the golden rule: To have beautiful and pristine places to enjoy, help make them. At a minimum, don't make them worse.
* Distress signaling is a skill of last resort.

Outdoor cooking

Outdoor cooking differs substantially from kitchen-based cooking, the most obvious difference being lack of an easily defined kitchen area. As a result, campers and backpackers have developed a significant body of techniques and specialized equipment for preparing food in outdoors environments. Such techniques have traditionally been associated with nomadic cultures such as the Berbers of North Africa and the Plains Indians and pioneers of North America, and have been carried down to and refined in modern times for use during recreational outdoors pursuits.

Currently, much of the work of maintaining and developing outdoor cooking traditions in Westernized countries is done by the Scouting movement and by wilderness educators such as the National Outdoor Leadership School and Outward Bound, as well as by writers and cooks closely associated with the outdoors community.

Food and recipes

The type of food common in outdoors settings is somewhat different from what is normally available in a kitchen, and also differs depending on the type of activity the cook is engaging in. While someone at a public campground may have easy access to a grocery store and be able to prepare plenty of recipes with fresh meat and vegetables, someone on an extended trip into the backcountry will not be able to carry large amounts of fresh food due to water content, and will have to rely heavily on dried meats, vegetables, and starches such as ramen, polenta, and dried potato flakes. Wilderness experts in both categories sometimes make use of locally available wild foods as well, particularly wild vegetables and fruit but also occasionally fresh fish and wild game; however, it is not unusual for camping food, especially backcountry food, to be partially or totally vegetarian.

Camping food is often very high in fat and carbohydrates to provide energy for long hikes, and hikers (much like soldiers) must rely heavily on energy-packed snacks such as trail mix, chocolate, energy bars, and even synthetics such as sports drinks. Water can also be at a premium, so important parts of a camper's pantry include chlorine or iodine-based water disinfectants as well as drink mixes to mask the flavor of the chemical treatment.

Recipes are often designed with significant planning and home preparation in mind, with certain ingredients mixed at home and then cooked on the trail; to that end, there are a number of providers of freeze-dried food, both ingredients and full meals, to the outdoors market, and just-add-water instant meals (including hot cereals, pasta or rice in sauce, and instant soup) from the supermarket are popular as well. Alternately, some wilderness experts advocate bulk rationing, in which each hiker is given a selection of raw ingredients and prepares a meal from scratch on the trail.

Methods

Direct heat

The most traditional method for outdoor cooking (and indeed the oldest known form of cooking to humanity) is by means of a campfire. Campfires can be used for cooking food by a number of techniques. The techniques for cooking on a campfire are no different from those used for everyday cooking before the invention of stoves or where stoves are still not available. Individuals who are backpacking in an area that allows the gathering of firewood may decide to cook on a campfire to avoid the need to carry extra equipment; however, most campfire cooking is done in front-country campgrounds. Cooking food using a campfire can be tricky for those not accustomed to it; also, due to risk of fire damage, campfires are illegal in many areas, so many campers prefer to use a portable stove instead.

Roasting

Possibly the simplest method of cooking over a campfire and one of the most common is to roast food on long skewers that can be held above the flames. This is popular for cooking hot dogs or toasting marshmallows for making s'mores. Besides skewers, pie irons too may be used (small iron molds with long handles), into which can be placed slices of bread with some form of filling — which are placed over hot coals to cook. When using meat, roasting can have the advantage over grilling in that the grease that drips from the food can be reused. This can be done by placing a fireproof container under the food.

Grilling

Grills are also simpler to use and they tend to make the food pick up flavors from the smoke. Grills over a campfire are used in the same way as ordinary charcoal barbecues. If the food is simply placed on the grill, it may catch fire so it requires constant attention. Handleheld grills that clamp over the food may be used for various tasks like warming food, grilling burgers or sausages or making toast. In cases where open fires are not allowed, lightweight charcoal grills (sometimes considered a type of hibachi) are sometimes used for direct grilling of food.

Frying

Frying is not always necessary, but is often used for fish or wild game caught while on the trip, as well as certain kinds of bread and desserts made on the trail. Camp frying pans often lack handles for easy packing, with the camp cook using a clamp-like device to pick up and move the pan. As a general rule, the frying medium used in camp cooking is usually either vegetable oil or margarine, since most animal fats such as butter or lard are not sufficiently shelf-stable for camp use.

Camp frying pans are generally made out of very thin metal (though some campers do use cast iron pans for this purpose as well), so extra care must be taken to evenly cook the food, especially over the small-diameter flame of a portable stove. A "round the clock" technique, where the frying pan is moved repeatedly to expose different parts of its base to the flame, is the most commonly recommended solution to the problem, though it is also possible to use a flame diffuser to achieve the same effect. For campfire use, on the other hand, some camp cooks prefer a legged cast-iron pan called a "spider", which is elevated to allow a small fire directly beneath it.

An improvised griddle can be made by putting a flat stone directly on the fire (or above it, on top of other stones). Food is then placed on the stone.

Boiling

In backpacking particularly, boiling water is the most common kitchen operation undertaken on the trail, used for cooking or reconstituting food, making hot beverages, cleaning up, and even sanitizing drinking water. Portable stoves are therefore generally rated in terms of how quickly they can boil a liter (or other appropriate size) of water; indeed, some commercial stove models are specifically optimized for fast boiling, with other operations such as frying or baking being an afterthought.

Like camp frying pans, camp pots are generally made of very lightweight material (often aluminum or, at a considerable price premium, titanium). Though less of a worry given the thermal mass of water, the camp cook must still take care not to allow food to burn, since the pot itself has very little mass to spread the heat out.

Alternately, a fireproof container (e.g. mess can, bamboo segment or improvised tree bark pot) is placed (or hung) above the fire.

Dutch ovens and other pots

Closely associated with the American Old West, the Dutch oven of tradition is a heavy cast iron or cast aluminum pot, traditionally made with three short legs and a concave cover for holding hot coals on top. While such pots are generally considered too heavy for backpackers, Dutch ovens are often used in group camp-outs and cookouts.

A pot hanging over the fire, although picturesque, may spill, and the rigging may be difficult to construct from found wood. Generally this is done with metal rigging, much of it identical to that historically used in home fireplaces before the invention of stoves. Two vertical iron bars with an iron cross-piece allow pots to be hung at various heights or over different temperatures of fire. Griddles, grills and skewers can also be hung over the fire. When working with wood, one may use two tripods, lashed with tripod lashings, but the rope will be liable to melt or burn. Dovetail joints are more secure, but difficult to carve.

A good alternative to cooking with a tripod is to cook directly upon the fire itself. To do this properly the fire needs to have a reasonable bed of coals and to have burned down to the point where it is not a roaring fire. While the pot may be set directly upon the coals, this is not preferable since that will tend to extinguish the coals. To lift the pot up off the fire, often two small logs of similar size may be used on either side of the pot; camp-style Dutch ovens have three legs built into the pot to perform this function. This allows continued airflow through the fire while providing optimal heat. The one down side to this form of cooking is that the pots will become blackened with soot and ash, which can be difficult to scrub off. The ash and soot build up can be easily avoided by applying a thin layer of dish soap (preferably biodegradable) to the outside of the pot before cooking. The ash and soot will stick to the soap which is then easily rinsed off later.

Steaming

With plants such as bamboo, steaming too is possible. In this method, a piece of bamboo is set diagonally above a fire. The bamboo is perforated from within (between the joints) and water is placed in the lowest bamboo segment. Food (e.g. rice) is then placed in the top segment which is steamed due to the water evaporating (because of the fire) in the lowest segment.

Other covered techniques

The original form of covered cooking is the earth oven, simply a covered pit with a fire built in it, demonstrated in techniques such as the Polynesian umu, the central Asian tandoori, and the Native American clambake.

Another commonly used technique is the baking of food in aluminum foil packets. Food is wrapped inside a durable packet of tin or aluminum foil, crimped to seal, and placed on or under hot coals. Baked potatoes are commonly cooked this way but entire meals can be cooked in one packet. Besides aluminum or tin, organic material (tree leaves) are also frequently employed. Tree leaves such as those from the banana tree do not burn/ignite as they contain enough oil to resist the heat from the flames (at least until the frying is complete). The way to adapt recipes where food is wrapped in foil is to use a barrier such as baking or silicone paper between the food and the foil; the overall technique is similar to the en papillote technique developed in French cuisine, but uses a more robust container.

Other simple methods include clay wrapping food (such as in the kleftiko method used in Greek cuisine), leaf wrapping, and plank grilling, where food is cooked on a wooden plank set vertically next to the fire. Hot-stone cooking, where food is placed on a heated stone next to or even in the fire or where fire-heated stones are dropped into a pot are other methods.

Long-distance truckers, automotive travelers and rally racers have occasionally resorted to cooking on accessible sections of the vehicle engine; the book Manifold Destiny, though written to a certain extent as a humor book, is considered the authoritative reference on the subject. The food is usually wrapped in several layers of aluminum foil and secured onto the engine block or other hot parts of the engine.

In some areas where there is a significant amount of steady, less-hazardous volcanic activity, lava cooking (invented in Hawaii) is sometimes practiced as a novelty.The food does not come in direct contact with the molten rock, instead being wrapped in a moist barrier (usually wet tropical leaves such as banana foliage or ti leaves). The wrapper is sacrificial, and is chipped or otherwise cleaned off along with the cooled lava before serving.

Specialist equipment

Dutch ovens were traditionally specially designed for camping, and such pots (often with legs and a handle, both for suspending the pot over a fire) are still widely available, though sometimes at a premium over flat-bottomed stovetop models. The oven is placed in a bed of hot coals, often from a keyhole fire with additional coals placed on top of the lid, which in camp ovens usually has a raised rim to keep the coals from falling off. Dutch ovens are made of cast iron or aluminum, and are generally not considered suitable for backpacking due to the heavy weight of the pot. Dutch ovens are convenient for cooking dishes that take a long time such as stews, joints of meat and baked goods. They are not the only option for baking on a campout as devices for baking on portable stoves exist and clay ovens can be constructed at longer encampments.

Portable stoves are widely used in areas where fuel such as wood is scarce or there is a significant fire or environmental hazard to building a campfire. Such devices usually use a liquid fuel (usually a petroleum derivative or some kind of alcohol), but gaseous fuels like propane and solid fuels such as wood shavings and hexamine are also used depending on the stove design; while two-burner models are commonly used for front-country campstoves and function much like residential gas stoves, backpacking stoves generally put out a much more concentrated and less powerful flame and require lightweight cooking equipment made of aluminum or titanium rather than more typical kitchen-type utensils.

In addition, there are often special techniques for baked goods made on the trail in the absence of specialized camp oven equipment, including flipping over the (lidded) pan while on the heat and the "twiggy fire", which mimics the use of charcoal on the lid of a Dutch oven using a small campfire on the lid of the pan.

Reflector ovens are placed on the ground next to the fire, and gather thermal radiation from it.

Solar cookers are sometimes used in places where absolutely minimal environmental impact is required.

Dangers

Special precautions are required for camping in bear country because cooking activities and food storage attract these potentially dangerous animals. Food preparation and storage must be located a safe distance from sleeping areas, so a fire near camp cannot be used for cooking. Food needs to be stored in bear cans or bear bags hung from a tree or post. Other animals may be attracted to food too; most notably raccoons, squirrels, skunks, and mice.

Camping

Camping is an outdoor recreational activity.

The participants, known as campers, get away from urban areas, their home region or civilization in general and enjoy nature while spending one or more nights, usually at a campsite. Camping may involve the use of a tent, a primitive structure, or no shelter at all.

Camping as a recreational activity became popular in the early 20th century. Campers frequent national parks, other publicly owned natural areas, and privately owned campgrounds.

Camping is also used as a cheap form of accommodation for people attending large open air events such as sporting meetings and music festivals. Organisers will provide a field and some basic amenities.
Definition

Camping describes a wide range of activities. Survivalist campers set off with little more than their boots, whereas recreational vehicle travelers arrive equipped with their own electricity, heat, and patio furniture. Camping may be an end unto itself, but often it is done in conjunction with other activities, such as hiking, hill walking, climbing, canoeing, mountain biking, swimming, and fishing. It may be combined with hiking either as backpacking or as a series of day hikes from a central location.

Some people vacation in permanent camps with cabins and other facilities (such as hunting camps or children's summer camps), but a stay at such a camp is usually not considered 'camping'. The term camping (or camping out) may also be applied to those who live outdoors out of necessity (as in the case of the homeless) or for people waiting overnight in very long lines (queues). It does not, however, apply to cultures whose technology does not include sophisticated dwellings. Camping may be referred to colloquially as roughing it.
Range of amenities

Campers span a broad range of ability and ruggedness, and campsites are designed accordingly. Many campgrounds have sites with special facilities such as fire rings, barbecue grills, bathrooms and utilities, but not all campsites have similar levels of development. Campsites can range from a patch of dirt with a sign marking it to a level, paved pad with sewer and electricity. For more on facilities, see the campsite article. Rugged campers believe that provisions for comfort detract from the experience of being out-of-doors, but such amenities do avoid some hazards of outdoor activities.

On the side of high amenities is camping in recreational vehicles (RVs), essentially wheeled houses. Many RVs are quite luxurious, featuring air conditioning, bathrooms, kitchens, showers, satellite TV and even Internet connections. RV campers may choose these devices because they consider tent camping uncomfortable and inconvenient. In the United States and Europe, some campgrounds offer hookups where motorhomes are supplied with electricity, water and sewer services. Some retirees and self-employed people sell their homes and live nomadically in their RVs, often moving with the seasons.

Those who seek a rugged experience in the outdoors prefer to camp with only tents, or no shelter at all ("under the stars"). Tent camping commonly employs an automobile to transport equipment to an established campground (this practice is called "car camping"). Other vehicles used for camping include touring bicycles, boats, and even bush planes, although backpacking and using pack animals are popular alternatives. Tent camping attracts young families because the children tend to enjoy it, and because gear is inexpensive and rugged. Tent camping sites often cost less than campsites with full amenities, and most allow direct access by car. Some "walk-in" sites lie a short walk away from the nearest road but do not require full backpacking equipment.
Mobile camping

Backpacking is a very mobile variety of tent camping. Backpackers use lightweight equipment that can be carried long distances on foot. They hike across the land, camping at remote spots, often selecting campsites at will if resource protection rules allow. Backpacking equipment typically costs more than that for car camping, but still far less than a trailer or motorhome, and backpacking campsites are generally cheap.

Canoe camping is similar to backpacking, but uses canoes for transportation; much more weight and bulk can be carried in a canoe or kayak than in a backpack. Canoe camping is common in North America.

One form of bicycle touring combines camping with cycling. The bicycle is used to carry the gear and as the primary means of transportation, allowing greater distances to be covered than backpacking although less capacity for storage.

Motorcycle camping is more comparable to bicycle camping than car camping, due to the limited storage capacity of the motorbike. Motorcycle camping riders, as well as bicycle touring riders, often use some of the same equipment as backpackers, due to the lighter weights and compact dimensions associated with backpacking equipment.
Specialized camping

Survivalist campers learn the skills needed to survive out-of-doors in any situation. This activity may require skills in obtaining food from the wild, emergency medical treatments, orienteering, and pioneering. Wild Camping too, is a growing choice by people seeking the challenge of camping in the wilderness, without campsite amenities. It is a great way of enjoying the solitude and beauty of the wilderness in its most pure form.

"Winter camping" refers to the experience of camping outside during the winter - often when there is snow on the ground. Some campers enjoy the challenge this form of recreation brings. Campers and outdoorspeople have adapted their forms of camping and survival to suit extremely cold nights and limited mobility or evacuation. Methods of survival when winter camping include building snow shelters (quinzhees), dressing in "layers," staying dry, using low-temperature sleeping bags, and fueling the body with appropriate food.

Workamping allows campers to trade their labor for a free campsite, and sometimes for utilities and additional pay.

Adventure Camping is a common form of camping by people who race (possibly adventure racing or mountain biking) during the day, and camp in a minimalist way at night. They might simply use basic items of camping equipment like a micro-camping stove, sleeping bag and Bivouac bag.

Camping is a key part of the program of many youth organizations around the world, such as Scouting. It is used to teach self-reliance and team work.

Camping equipment

Common tent camping equipment includes:

* A tent, lean-to or other shelter device
* A sleeping bag for warmth
* A sleeping pad or air mattress is often placed underneath the sleeping bag for cushioning from stones and twigs as well as for insulation from the ground
* A portable stove to prepare hot meals and/or drinks where campfires are forbidden or impractical
* A lantern or flashlight
* A hatchet, axe or saw for cutting firewood (where allowed; see campfire) or constructing camp gadgets
* Various types and sizes of ropes and tarps for stringing clotheslines, sheltering dining areas, and other purposes.
* A chuck box to hold the many varied camp kitchen items for food preparation, consumption and cleanup.

Some campers may prepare food by cooking on a campfire, sometimes using such equipment as a Dutch oven. If utilizing a campground with electricity an electric frying pan is highly recommended.

Another good recommendation is to bring a bag to place your trash in, one with handles can be tied to a tree limb, or clothesline off the ground.

Much of the remaining needed camping equipment is commonly available in the home, like dishes, pots and pans. Lists of what to take are available in many camping books and websites. Many people opt not to use their home items but equipment better tailored to camping, such as heavy plastic tableware and salt and pepper shakers with tops that close to keep out rain. Backpackers use special lightweight and highly portable equipment.

Social camping

Many campers enjoy socializing with a small group of fellow campers. Such groups will arrange events throughout the year to allow members with similar interests or from similar geographical areas to get together. This allows families to form small close knit societies, and children form lasting friendships. Some who participate in this sort of camping feel that it brings a closer form of bonding, as members become more mutually dependent than they would otherwise be in modern society. There are 2 large organisations in the UK who facilitate this sort of camping: the Caravan Club and the Camping and Caravanning Club. It is also possible to find online special interest groups, who cater for those with a love of a particular pastime or sport.

In more recent years, those who camp alone have been able to share their experiences more easily with a large group of fellow campers, through the use of blogs & online social networking.