Camping Stoves

Setting the Stage Last week we cooked meals over fires outside. Were there any advantages/limitations to cooking over this type of fire? What type of “build” was the most efficient for cooking over?

Backcountry cooking is an art form and a necessity. There is no debate that healthy meals will contribute the overall experience for participants. A warm and filling meal results in a happy camper. Technology has evolved, and compact, lightweight stoves have allowed wilderness cooking to become a sophisticated skill. However, learning to cook on any stove is a skill that needs to be developed, and learning how to light and operate a camp stove is not a simple skill to master in one attempt.

Types of Stoves Those that use: Those that use: 1.Pressurized liquid fuels 2.Pressurized gas containers 3.Mixed fuel 4.Wood burning stoves

Alcohol Stoves Have the fewest parts of any liquid fuel stove and therefore are the most reliable. Takes more fuel to provide the same amount of heat as a white gas stove.

Bottled gas/Pressurized canisters Most convenient option for above freezing conditions because the gas is already pressurized and does not need to be pumped like a white gas stove does. Includes Butane, Isobutane and propane. Problems - Fuel canisters are not refillable, many leak and if the stove malfunctions and you have to throw it away and get a new one.

White gas stoves Additive free white gas (coleman fuel or msr) is the cleanest burning and most popular fuel for all seasons. Produces fast, hot, economical BTU’s. This stove has a lot of crucially integrated parts so being able to make field repairs may be a useful skill. People using this type of stove have the most accidents. This is the most common stove we use in Outdoor Pursuits.

Multi Fuel Basically the same as white gas but the jet is designed for burning fuels like gasoline and kerosene. A downside of this type of fuel is that you need to clean the jets before each use because the less refined fuels tend to clog the stove.