Adults: Full Name - FUMC Clinton

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    CAMPOUT SIGNUP SHEET: 

 

 

Date: ________________________ 

Campout: 

 

____________________________________________ 

Dates:   

 

____________________________________________ 

Location: 

 

____________________________________________ 

Theme:  

 

____________________________________________ 

Cost:   

 

____________________________________________ 

Departure time:  

____________________________________________ 

Return time: 

____________________________________________ 

 

Final Signup Date: 

____________________________________________ 

Grub Fees: 

____________________________________________ 

 

Adults: Full Name 

Fee Paid $$ 

Which Nights – Fri, Sat, Both? 



 

 



 

 



 

 



 

 



 

 



 

 



 

 



 

 



 

 

10 

 

 

11 

 

 

12 

 

 

    CAMPOUT SIGNUP SHEET: 

 

 

Date: ________________________ 

Campout: 

 

____________________________________________ 

Dates:   

 

____________________________________________ 

Location: 

 

____________________________________________ 

Theme:  

 

____________________________________________ 

Cost:   

 

____________________________________________ 

Departure time:  

____________________________________________ 

Return time: 

____________________________________________ 

 

Final Signup Date: 

____________________________________________ 

Grub Fees: 

____________________________________________ 

 

Boy Scouts: Full Name 

Fee Paid  $$ 

Patrol 



 

 



 

 



 

 



 

 



 

 



 

 



 

 



 

 



 

 

10 

 

 

11 

 

 

12 

 

 

    CAMPOUT SIGNUP SHEET: 

 

 

Date: ________________________ 

Campout: 

 

____________________________________________ 

Dates:   

 

____________________________________________ 

Location: 

 

____________________________________________ 

Theme:  

 

____________________________________________ 

Cost:   

 

____________________________________________ 

Departure time:  

____________________________________________ 

Return time: 

____________________________________________ 

 

Final Signup Date: 

____________________________________________ 

Grub Fees: 

____________________________________________ 

 

Boy Scouts: Full Name 

 

Fee Paid  $$ 

Patrol 

13 

 

 

14 

 

 

15 

 

 

16 

 

 

17 

 

 

18 

 

 

19 

 

 

20 

 

 

21 

 

 

22 

 

 

23 

 

 

24 

 

 

TROOP ROSTER  Campout:  SPL:  ASPL:  Troop QM:  Troop Chaplain: 

 

Venture Patrol A Name:  PL  APL  QM  GM 

 

Venture Patrol B Name:  PL  APL  QM  GM 

 

Regular Patrol C Name:  PL  APL  QM  GM 

 

Novice Patrol D Name:  PL  APL  QM  GM  ASM Advisor  Troop Guide  

 

   

       

 

       

       

       

           

CAMPOUT DAILY PLANNER TIME

EVENT

7:00 am Reveille 7:30

Breakfast

8:00

9:00

10:00

11:00

12:00 pm Lunch

1:00

2:00

3:00

4:00

5:00

Retreat

6:00

Supper

7:00 8:00 9:00 10:00

Taps

11:00

Lights out

PARTICIPANTS

DATE: LEADER

PATROL ROSTER  Patrol: 

 

Campout: 

 

Patrol Leader: 

 

Assistant Patrol Leader: 

 

Patrol Grub Master: 

 

Patrol Quarter Master: 

 

Patrol Activities Coordinator: 

 

  Scout Name:  1 

Paid Grub Fee?  Paid Camp Fee?    Show/No  How much?  How Much?  Show?       



 

 

 



 

 

 



 

 

 



 

 

 



 

 

 



 

 

 



 

 

 



 

 

 

10 

 

 

 

 

 

PATROL CAMPOUT DUTY ROSTER: Patrol___________ Date:__________  Setup 

Patrol Box 

 

 

 

Water 

 

 

 

Boundary/Gate/Flags 

 

 

 

  Friday Cracker Barrel 

  Food: 

   

   

   

  Breakfast 

  Fire 

   

   

   

Cooking 

 

 

 

KP 

 

 

 

  Fire 

   

   

   

Cooking 

 

 

 

KP 

 

 

 

  Snack 

  Food 

   

   

   

  Dinner 

  Cooking 

   

   

   

KP 

 

 

 

  Fire 

   

   

   

Cooking 

 

 

 

KP 

 

 

 

  Fire 

   

   

   

Cooking 

 

 

 

KP 

 

 

 

  Patrol Box 

   

   

   

Water 

 

 

 

Boundary/Gate/Flags 

 

 

 

  1 

   

   

   



 

 

 



 

 

 



 

 

 



 

 

 

  Saturday Lunch 

  Cracker Barrel 

  Sunday Breakfast 

  Packing 

  Other Duties 

 

CAMPOUT MENU PLANNER  Friday Cracker Barrel 

  Saturday Breakfast 

  Saturday Lunch 

  Saturday Afternoon 

  Saturday Dinner 

  Saturday Evening   Cracker Barrel 

  Sunday Breakfast 

Snack 

 

Drink 

 

  Entrée 

   

Side  

 

Drink 

 

  Entrée 

   

Side  

 

Drink 

 

  Snack 

   

Drink 

 

  Entrée 

   

Side 1 

 

Side 2 

 

Drink 

 

  Snack 

   

Drink 

 

  Entrée 

   

Side 

 

Drink 

 

Patrol: __________Date:___________ 

ITEMS TO BUY:     Patrol:____________Date:_________# People:_________   

 

How Much?  How Many?   

 

How Much?  How Many?   

 

 

 

 

   

   

   

   

 

 

 

 

 

 

 

 

   

   

   

   

 

 

 

 

 

 

 

 

  Saturday  Afternoon 

   

   

   

   

 

 

 

 

  Saturday Dinner 

   

   

   

   

 

 

 

 

 

 

 

 

 

 

 

 

  Saturday  Cracker Barrel 

   

   

   

   

 

 

 

 

  Sunday  Breakfast 

   

   

   

   

 

 

 

 

 

 

 

 

   

   

   

   

 

 

 

 

 

 

 

 

Friday Cracker  Barrel    Saturday  Breakfast 

  Saturday Lunch 

  Patrol  Box/Other: 

 

What 

What 

THE CAMPFIRE PROGRAM PLANNER How to use this sheet: Be sure that every feature of this campfire program upholds Scouting’s highest traditions. 1. In a campfire planning meeting, fill in the top of the “Campfire Program” sheet (over). 2. On the “Campfire Program Planner” (below) list all units and individuals who will participate in the program. 3. Write down the name, description, and type of song, stung, or story they have planned. 4. The master-of-the-campfire organizes songs, stunts, and stories in a good sequence considering timing, variety, smoothness, and showmanship. 5. The master-of-the-campfire makes out the campfire program sheet (over). 6. Copies of the program are given to all participants.

Campfire Program Planner Cheer Planner

Spot Group or Individual

Song Planner

Description

Type

Spot

Spot

Opening Closing Headliner Song leader Main event Cheerleader

BOY SCOUTS OF AMERICA

No. 33696 1993 Printing

CAMPFIRE PROGRAM Place

Campers notified Campfire planning meeting MC Song leader Cheermaster

Date Time

Area set up by Campfire build by Fire put out by Cleanup by

Camp director’s approval

Spot

Title of stunt, song, or story

1

Opening (and firelighting)

2

Greetings (introduction)

3

Sing

4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23

Closing

Yell

By

MC

Time

Date:

CAMPSITE INSPECTIONS Patrol A:

Patrol C:

Patrol B:

Patrol D: A Pts. Possible

CAMPSITE Site selection

20

Best possible camp arrangement

25

Fire bucket by each tent

10

Patrol area (Clean=5, Neat=5, Safe=5)

15

Camp gadgets (5 pts per lashing, 3 max)

15

Boundary and gate

15 SECTION TOTAL

100

PATROL EQUIPMENT Duty roster

5

Patrol flag

5

Cooking utensils & equipment clean

15

Dishwashing equipment clean & dry

15

Patrol yell

25 SECTION TOTAL

65

SANITATION Water bottles have lids on

10

Food stored properly & protected

25

Garbage container available and in use

10

SECTION TOTAL

40

PERSONAL EQUIPMENT Dry sleeping area for each Scout

15

Sleeping bags neat and dry

15

Clothes and gear stowed in packs

15

SECTION TOTAL

45

GRAND TOTAL

250

B

C

D

Dutch Oven Dutch ovens are an ideal way to make a one pot meal, which is why they are ideal for camping for scouts. Almost anything will cook at 350 degrees for 45 minutes to an hour. Coals will last about 45 minutes. If you need longer cooking time then prepare another set of coals about 30 minutes after you started cooking. Dutch oven cooking takes some time….. be prepared for AT LEAST 30 minutes to prepare the fire and the oven for cooking and then typically about an hour to cook, so start an hour and a half before you plan to eat! Temperature Control: Here are some easy ways to remember how many coals and how many on top and bottom: 1) Use 2 X the diameter of the oven amount of coals: for a 12 inch oven that would be…..2 X 12 = 24 coals total to achieve about 350 degrees. 2) For any size Dutch oven use the rule of 4 to determine quantity on top and bottom – add 4 to the size to get the quantity on top, and subtract 4 from the size to get the quantity on the bottom. So, for a 12” oven: Coals on top = 12 + 4 = 16 Coals on bottom = 12 – 4 = 8 Total coals = 24 = 16 + 8 3) Or use the rule of 2/3 coals on the top and 1/3 on the bottom (use this with the 2X diameter rule) Coals on top = 24 * 2/3 = 16 Coals on bottom = 24 * 1/3 = 8 Total coals = 24 = 16 + 8 4) The Ring Method: If you ring the outside rim of the top of a 12 inch Dutch oven with coals touching each other – you’ll get 16. Use a spaced ring pattern on the bottom – or ½ of what is on top– 8. (notice that there will be 2/3 on top and 1/3 on bottom…… Here is the technical way for the technical people..….. each coal represents about 14 degrees, so divide 350 by 14 to get 25 coals. You can use 14 degrees per coal to figure out how many coals you need for other temperatures. Just remember to use 2/3 on top, and 1/3 on bottom or ¾ on top and ¼ on bottom to be safer and prevent burning food which causes a nasty mess to clean up. OR if you prefer…….here is a convenient chart from Lodge for a 12” oven: T dF Total Top Bottom degrees/coal 325 23 16 7 14.1 350 25 17 8 14 375 27 18 9 13.9 400 29 19 10 13.7 425 31 21 10 13.7 450 33 22 11 13.6 Notes: 1) You cannot unburn food, but you can cook at a lower temperature for longer. 2) If you put too many coals on the bottom, you are guaranteed to burn the food and cause a difficult mess to clean up. Err on the side of caution and put fewer on the bottom. Dutch Oven accessories: In addition to the Dutch oven you’ll need: Lid stand – helps prevent getting dirt in your food….

Lid lifter – allows an easy way of lifting the lid….. Charcoal starter – to start the charcoal….. Metal plate – to protect mother earth….. Tongs – to handle the coals and protect your hands….. Hot pads – again to protect your hands….. OIL – your Dutch Oven and Iron Ware’s best friend – use it every time you cook with it and every time you put it away Method: 1) Place 24 coals in the charcoal starter, place paper under it, light it up to start it up. In 15 minutes, when the top coals are smoked over, you are ready to start cooking. It will flame up quite a bit, but wait until the coals are visibly smoked over. Did I say 15 minutes? Yes….. plan accordingly. 2) Before you cook in the Dutch oven, coat the inside with a thin layer of oil – not too much. 3) Place 8 briquettes on the brick paver, put the Dutch oven on to of that, and then put your food in the oven, place the lid on the oven, then put the remaining 16 coals on top evenly placed around the lid. 4) Rotate the base about 1/3 revolution every 10 to 15 minutes, and rotate the top in the opposite direction about 1/3 revolution. This will even out the heat and avoid hot spots. For a 45 minute cook this is about 3 to 4 times. Cleanup: 1) After you cook, scrape any stuck food with a wooden spoon, as much as you can. Do not use anything metal as it will remove or damage the seasoning. (you are only doing this if you put too many coals on the bottom of the oven…..) 2) Let it cool and then use a plastic scrubber and some water to again, scrape as much out as you can. 3) If needed, place the Dutch oven on a stove, put some warm water in it and bring the water to a boil – note that putting cold water in a hot oven will break the oven….. 4) Scrape any remaining stuck food out until it is clean. 5) Once it is clean…..coat the oven with oil again and store for future use. 6) NEVER use soap to clean a Dutch oven, it will remove the seasoning. Finally: Too many coals on the bottom of the oven will cause your food to be burned, unedible, not fun, and further require much more effort in cleaning the Dutch oven. SO… don’t put too many coals on the bottom!!!!! Did I remind you not to put too many coals on the bottom???? Lining the inside of the Dutch oven with aluminum foil is OK, but is a plan for failure – you are admitting up front that you will burn the food. Take appropriate actions and use temperature control as indicated above. A properly used, cared for Dutch oven will create a satisfactory cooking surface.

Troop 88 Packing List: Paperwork (SM): Tour Permit Permission Slips Contact Info Health Forms Outing Binder: Schedule Duty Rosters Menu Plans Patrol Roster Maps Trailer Packing list Trailer harness Trailer Hitch Keys and locks (2 sets) Metal Plates Charcoal Starters Poles for Dining Flys Troop Gear Personal Gear Firewood Kindling Charcoal Tool box** Triage Kit** First Aid Kit** Ground Cloth Box Quartermaster Box Leaders Dining Fly Box Troop Flag US Flag Fire Bucket Latrine Tent Quarter Master Box Axe Saw Rake Sharpening Stone Spade/shovel Twine/Rope Toilet Paper Plastic sheet Fire Starter

Duct Tape Briquettes Clothes Pins Broom Large Bungies Small Bungies Spare Tent parts: Stakes Poles Connectors Patrol Gear: Paperwork: Duty Roster Menu Plans Patrol Roster Maps Schedule Whistle Patrol Flag Tents Propane Tank (Fuel) Water Jugs for cleaning Table for Kitchen Table for Seating Chairs Drinking Cooler Patrol Boxes Metz Boxes Coolers (cold storage) Food Boxes (dry storage) Patrol Box: Emergency Radio** Utensils Large Serving Fork Serving Spoon Ladle Potato Peeler Potato Masher Can Opener Tongs Carving Knife Paring Knife Cutting Board Spatula Pot Pliers

Hot Pads Wisk Measuring Cups Measuring Spoons Serving Plate Mess Kit Stuff: Forks Knives Spoons Plates Bowls Cups Cookware: Coffee Pot** Mixing Bowl Pots (L/M/S) Pans (L/S) Skillet Griddle Misc: Table Cloth Seat cloth Cleaning Crew: Scrubbing Brush Wash Basin - 3 Scouring Pad Sponge Mesh Bag (drying dishes) Drying Towel (Grub Master Provides) Plastic Scrapper for the cast iron items Consumables: Aluminum Foil Zip-Lock Bags Hand Soap Hand Sanitizer Trash Bags Lighter Matches Paper Towels Toilet Paper Dish Soap

Bleach or Sanitizing Tablet Clorox wipes Food Staples: Salt Pepper Oil Coffee Sugar Creamer Sports: Football Frisbee Soccer Ball Metz Box: 36 Small Bungies 4 Large Bungies 9 Connectors: 4 Corners 2 Mid sides 2 Peak sides 1 Center Mallet Tarp Lantern & Spare Mantels Stove Stem for stove Propane Tree Propane Hose Dutch Oven Lid Lifter Lid Stand Hot Pads Notes: There are 5 sets of boxes, one for adults and 4 patrols. Red (Adults), green, blue, navy blue, and brown

Personal Gear: Pack Sleeping Bag Sheet Pillow Foam Pad Ground sheet Laundry Bag Chair Cot Bug Candle or other device Tent Winter: Sweater/Jacket Gloves Long Underwear Knit hat Long sleeve shirts Coat Wet Weather: Poncho/Rain Gear Rubbers/Water proof boots Shoes (Athletic/Light) Shower Shoes Water Shoes Uniform: Class A Uniform: Shirt Pants/Shorts Socks Belt Hat Class B Uniform Clothing: Shirts Pants/Shorts Socks Underwear Bandana/Handkerchief Swim trunks Towel Pajamas

Eating: Mess Kit: Fork Knife Spoon Plate Cup Bowl Toiletries: Bug Spray (non-Aerosol) Anti-Chaffe Baby Powder or Gold Bond Sun screen Face Block Soap Shampoo Toothbrush Toothpaste Wash cloth Comb/Hair brush Hand Towel Metal Mirror Floss Toilet Paper Hand sanitizer Deodorant/Antiperspirant Lip Balm Swimmers Ear Other: Flashlight Head lamp Scout Knife Totin’ Chip Firnn’ Chip Multi tool Knife stone Extra Batteries Bible/Prayer book Notebook Pen Watch Drinking cup Wallet/Money Scout Book Binoculars Camera Sunglasses

Deck of Cards Compass Walking stick GPS Hand crank radio Bike and Helmet First Aid Kit Fishing License Fishing Equipment Prescription Medicine Water Bottle/Canteen Summer Camp: Insurance Card Updated Health Form Footlocker (Action Packer) Combination lock Reading Material Merit Badge Book Mosquito Netting Poles for netting Duct Tape Hammock Rope for Hammock Clothes Pins Snacks Notes: Permanone for Clothes Label all clothing/gear Pack each day in ziplock bag Wear swimsuit under pants on way there Eat before departure

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Adults: Full Name - FUMC Clinton

    CAMPOUT SIGNUP SHEET:      Date: ________________________  Campout:    ____________________________________________  Dates:      ________...

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