Grilling on Your Pitch at Camping De Regenboog: Dos and Don’ts to Keep the Grass Green

If you love barbecuing on holiday, grilling on your pitch is one of the simplest pleasures of outdoor living. At Camping De Regenboog, you’re welcome to grill on your own pitch—as long as the grass is not burned or damaged—and you’ll need to bring your own grill. This guide shares clear, practical dos and don’ts to help you cook great food, keep the turf lush, and know when to switch to the communal campfire area instead.

Quick answers at a glance

What our rules mean for your barbecue

Can you grill on your pitch?

Yes—grilling on your pitch is permitted as long as you protect the grass from heat and spills. Choose gear and a setup that elevates and shields the ground.

Are campfires allowed on pitches?

No—individual campfires are not allowed on pitches. If you’d like a crackling fire, head to the communal campfire area, where open fires are permitted.

Are grills supplied by the campsite?

No—grills are not supplied. Please bring your own barbecue and accessories.

What about quiet hours and smoking?

• Quiet hours run from 22:00 to 07:00—plan your barbecue timing and cleanup so you don’t disturb fellow guests.
• Smoking is not allowed anywhere on the property, including all accommodations and common areas.

The right setup: what to bring for turf-friendly grilling

Bring gear that elevates your grill, spreads heat, and minimizes spills. A nearby supermarket is roughly 400 metres from the campsite for last-minute supplies.

• A stable, raised charcoal or gas grill with a sturdy stand or legs
• A heat-resistant mat or ground shield large enough to cover the footprint (silicone, fiberglass, or purpose-made BBQ mat)
• A drip tray to catch fat and marinades before they reach the grass
• Long-handled tongs and a spatula to reduce splatter and improve control
• Fireproof gloves and a lid (lids help control flare-ups and reduce airborne embers)
• A bucket of water or sand kept at a safe distance for emergencies
• A metal container with lid (or thick metal tray) to hold fully cooled ash
• Eco firelighters (avoid lighter fluid to reduce flare-ups and residue)
• Food thermometer (for doneness without overcooking)

Tip: Pack a small folding table to keep trays and sauces off the ground and away from curious kids.

Where to place your grill on a grass pitch

• Set up on level ground and well clear of tents, guy lines, trees, vehicles, and furniture.
• Always use a heat shield or mat beneath your grill—never place hot metal or disposable trays directly on the grass.
• Allow generous clearance on all sides for airflow and safe movement.
• Consider wind: turn vents away from gusts to limit stray embers and smoke drift.

Dos and Don’ts to keep the grass green

Dos

• Do elevate and shield the ground with a heat-resistant mat and a drip tray.
• Do control flare-ups with a lid and by trimming excess fat from meats.
• Do pre-portion marinades to minimize spills and stickiness underfoot.
• Do supervise constantly—never leave a lit grill unattended.
• Do let ash cool completely in a metal container before disposal; ask reception for guidance if unsure.
• Do plan timing to respect quiet hours (22:00–07:00).

Don’ts

• Don’t place hot equipment directly on the grass—this causes scorching.
• Don’t use lighter fluid on hot coals; it encourages flare-ups and residue.
• Don’t move a lit grill—stability first, then reposition only when fully cool.
• Don’t pour hot ash on the ground or into general waste.
• Don’t attempt an open fire on your pitch—use the communal campfire area instead.
• Don’t smoke—smoking is not allowed anywhere on the property.

Safe grilling, step by step

Before lighting

1. Choose a level, clear area on your pitch.
2. Lay a heat-resistant mat and position a drip tray.
3. Check wind direction and keep the grill stable and sheltered from gusts.
4. Keep kids and pets a safe distance away and set clear boundaries.

While cooking

• Start with a modest amount of fuel and build heat gradually.
• Keep a lid handy to tame flare-ups; avoid water on grease fires.
• Turn food over the drip tray side when possible to reduce fat drips onto coals.
• Maintain supervision and keep tools organized to prevent accidents.

After cooking

1. Close vents or turn off gas and let everything cool fully.
2. Transfer cold ash to a metal container with a lid.
3. Wipe the mat and check the grass—remove any food residue promptly.
4. Store your grill safely where it won’t be a trip hazard in the dark.

Windy or dry days: smart alternatives

Some days aren’t ideal for grilling on your pitch—especially in gusty conditions. When the weather doesn’t cooperate, you have options:

• Enjoy an evening at the communal campfire area for an open-fire atmosphere without risking turf damage.
• Visit the on-site bistro (open nearly every day in high season and about 1–2 times per week in low season) or grab a bite from the snackbar.
• Use the campsite’s mobile app for the snackbar menu and opening hours, plus practical information and the weekly activity programme.
• Prefer a stroll? There are restaurants within walking distance of the campsite.

FAQs about grilling on your pitch

Can I use a disposable barbecue?

Choose a raised grill instead. Disposable trays tend to concentrate heat and scorch grass, making them a poor fit for keeping the pitch green. If you’re unsure about your setup, check with reception.

Are gas grills okay?

Yes—gas or charcoal grills can both work as long as you elevate and shield the ground and prevent heat damage to the grass.

Where do I dispose of ashes?

Let ashes cool completely in a metal container before disposal. If you’re unsure where to discard them, ask reception for guidance.

Can I borrow a grill on site?

No—grills are not supplied by the campsite. Please bring your own.

Is there anywhere I can make an open fire?

Yes—open fires belong in the communal campfire area. Campfires are not permitted on individual pitches.

Practical takeaways and checklist

The essentials

• Grilling on your pitch is allowed—don’t burn or damage the grass.
• No campfires on pitches; use the communal campfire area.
• Bring your own grill and ground protection.
• Respect quiet hours (22:00–07:00) and the no-smoking policy.

Before you arrive

1. Pack a raised grill, heat-resistant mat, drip tray, long tongs, lid, gloves, and a metal ash container.
2. Plan simple, low-drip recipes to minimize flare-ups and spills.
3. Remember you can top up supplies at the supermarket ~400 metres from the campsite.

On the day

1. Set up on level ground with your mat and drip tray in place.
2. Monitor wind and keep the area clear of tents, lines, and furniture.
3. Keep water or sand nearby and supervise at all times.

After the feast

1. Cool everything fully before handling or storing.
2. Place cold ash in a metal container; ask reception about disposal.
3. Wipe your mat and check the grass; remove any spills.
4. Wrap up before quiet hours to keep the site peaceful.

Conclusion: Grill great meals, leave green footprints

Grilling on your pitch can be the highlight of a camping day—especially when you do it in a way that keeps the grass green and your neighbours happy. At Camping De Regenboog, the rules are simple: bring your own grill, protect the turf, and use the communal campfire area for open flames. With the right setup and a few mindful habits, you’ll enjoy delicious alfresco meals without leaving a trace.

Ready to fire up a greener barbecue? Book your stay at Camping De Regenboog, pack your grill and ground mat, and check our mobile app for bistro and snackbar hours—as well as the week’s activities. See you by the campfire!