College football is back. Fall weather is not.

The season kicks off with temperatures climbing toward the triple digits at some of the biggest venues in the country, and for fans, the exposure starts long before kickoff — in the parking lot, on the asphalt, hours ahead of the opening whistle.

(MORE: Weather Labs football tailgate forecasts)

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The heat is the story, not the score

At a lot of stadiums this weekend, the bigger opponent is the air itself.

Kickoff temperatures from the Plains to the South are climbing into the mid-90s. Factor in humidity, and feels-like readings will push past 100 degrees at many venues — with afternoon starts during the hottest part of the day.

Players have been building toward this for weeks, with coaching staffs drilling hydration and nutrition through summer camps in near-100-degree heat.

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Fans don't get camp. You get a parking lot at 9 a.m. and a metal bleacher at 3:30.

Why game day hits harder than a hot afternoon

It isn't one hot hour. It's eight or nine of them, stacked up.

The lot: Asphalt soaks up sun all morning and radiates it right back at you. There's rarely shade, and you're standing on it for hours before you ever reach a gate.

The stadium: Concrete decks and metal seating hold heat the same way. Airflow at seat level drops off once the stands fill in, and that bench has been baking since sunrise.

The humidity: When the air is this muggy, sweat doesn't evaporate efficiently — and evaporation is your body's main cooling system. That's the gap between the temperature on your phone and what your body actually feels.

Tailgate smarter in the heat

Start hydrating the day before. You can't catch up once you're behind. Drink steadily through the morning rather than chugging at kickoff.

Match every drink with a water. Alcohol accelerates fluid loss, and four hours of it in direct sun is how people end up in the medical tent.

Replace sodium, not just water. Salty snacks and electrolyte packets do what plain water can't. Pretzels, chips, pickles — all fair game.

Bring shade with you. A canopy or pop-up tent is the single biggest upgrade to a hot tailgate. Get off the pavement when you can.

Load the cooler with water, not just drinks. Freeze a few bottles overnight. They'll double as ice packs and still be cold at halftime.

Eat something real. Skipping food while drinking in extreme heat is a fast track to feeling awful by the second quarter.

In the stands

Know the bottle policy. Many stadiums allow one plastic water bottle, often 16 ounces and sometimes sealed or empty only. Rules vary, so check before you leave the house.

Know the bag policy, too. Most venues are clear-bag only. Sorting that out at home beats surrendering your sunscreen at the gate.

Wear light, breathable clothing. Light colors, loose fit, wide-brim hat. A breathable long sleeve keeps sun off your skin better than a tank top.

Pack a cooling towel or handheld fan. Wet the towel, drape it on your neck, and re-wet it at every water station.

Use halftime to cool off. Fifteen minutes in a shaded concourse or near a misting station does more than you'd expect.

Know the warning signs

Heat exhaustion comes on gradually: heavy sweating, cold or clammy skin, dizziness, nausea, a headache that won't quit, muscle cramps. Get to shade or air conditioning, loosen clothing, sip water, and put something cool on your neck and wrists.

Heat stroke is an emergency. Skin goes hot and often dry, sweating stops, body temperature climbs fast, and confusion or slurred speech sets in. Call 911. Don't wait it out, and don't try to walk it off to the car.

Watch the people around you, too. Kids, older fans, and anyone who's been drinking since 9 a.m. are the least likely to notice it in themselves.

The game will be there. So will the heat. Plan for the eight hours around kickoff, not just the three on the clock, and you'll actually remember the fourth quarter.

Faiza Mohammed is a meteorologist intern at weather.com. She studied geography and worked with the Weather Dawgs team at the University of Georgia. She also received her master's in Earth and Atmospheric Sciences from the Georgia Institute of Technology.