Whether you’re car camping over a long weekend, or living out of your vehicle full-time, everybody has got to eat. I’ve got through a few iterations of my full-time kitchen setup, and have ended up with a reliable, inexpensive, and easy to use system.

First up, how do you store food? How do you keep food and drinks cold? What about dry goods? The answers are simple.

For refrigerated foods, there are two options. A decent cooler, or a powered fridge. Both have benefits and drawbacks, but a fridge is clearly superior. Some of the top brands are Dometic, ICECO, and ARB. All of them will need a power source, ranging from a cigarette lighter to a solar power setup.

If you are on a tighter budget, or want a simpler setup, a cooler is the next best thing. You’ll want one that’s a decent size whether for one person or more, as ice takes up a majority of the space. Personally, I use a 45L Otterbox as it includes a tray that keeps goods dry. The only item I’d hesitate to store in a cooler are shelled eggs, but for that you can substitute in carton eggs. Remember that even a high end cooler will only keep ice for 3-4 days as you are opening it often. Dry ice is a great remedy and can be found at many grocery stores. To use, add a few lbs to the bottom of the cooler and then add regular ice on top. That will grant you a few more days.

As for dry goods, I use a large plastic tote from Home Depot. I include 1 pot, 1 cast iron skillet, 1 nonstick skillet, a strainer, all my seasonings, canned goods, bread/tortillas, and anything else cooking related that doesn’t need to be chilled. When I cook, I bring the entire tote to wherever my stove is.

And that is a great transition into what people actually cook with. Most everyone who lives in a van or car uses either an electric stove or two burner gas camp stove. In an enclosed space, gas poses an obvious hazard, but gas is far easier and cleaner to cook with. Roll down a window or cook outside.

Specifically, I use a cheap Coleman camp stove, they can be had for under $75. Cheap, reliable, and indestructible. They have decent temperature control as well. I have scrambled eggs, cooked pasta,  and made rare steaks to name a few. I don’t see myself buying a more expensive stove at any point, though if you are REALLY into cooking, I could see the appeal.

After the meal, it’s time for cleanup. The stove dissembles, I use as few utensils and pans as possible, and if I use a plate or bowl at all, it is paper.

To wipe everything clean, I use vinegar on a paper towel. Occasionally I’ll use alcohol, especially if I’m cooking chicken or something equally dangerous.

Cooking on the road is far simpler than it seems at first glance. You’ll quickly find “meals” as you know them are nothing more than a conceived notion. You are free to eat exclusively snacks one day, or expensive steaks the next. Though I suppose hitting the road opens your eyes to far more than just that.