Tag Info

Hot answers tagged

23

First things first. You do not need to purify all water sources. Just because it is not out of a tap does not make it immediately dirty. Most fresh wilderness water (providing it isn't stagnant, etc.) is fine for drinking. You should be familiar with the source of the water. Just because the river looks clean doesn't mean that an industrial unit isn't ...


17

Cooking raw brats over a fire is only dodgy because cooking brats well requires fairly precise (for a campfire) temperature control. Even with hot dogs, it can be a bit challenging to get the whole thing consistently cooked through without burning the outside. With a bratwurst, its larger size makes that especially difficult without some skill or tools. If ...


13

I'd try and be more specific towards the kind of the fuel we are talking about: White Gas Burns clean without any smell and/or effect on food taste. Accidental Spilling of the fuel is not much to be worried about. Evaporates very quickly, without leaving an odor. White gas is safer to store and transport than probably most of the other products. If ...


13

This information is available under the Specs on Jetboil's website. 100g canister: 100g fuel; gross weight 194g; empty weight 94g (51.5% fuel by weight) 230g canister: 230g fuel; gross weight 356g; empty weight 126g (64.6% fuel by weight) 450g canister: 450g fuel; gross weight 645g; empty weight 195g (69.8% fuel by weight)


11

You can cook meat on a wooden skewer, piecing it like a kebab, and turning it frequently to prevent burning and to allow it to cook evenly. Similarly you can do this with two sticks and have the meat tied between the two. This is useful for smaller chunks, but becomes difficult with larger ones. You also will have to take care with dripping fat which can ...


10

No, it is not safe to burn just any kind of wood, because some woods contain toxins that have the potential to be fatal if inhaled as ash (poison oak, poison ivy). However, most wood found in nature is safe. There's no such thing as smoke that won't cause damage to the lungs, smoke is a particle, your body has many levels of defense to try and prevent ...


9

I think you have the right idea. Leave No Trace principles (and wilderness permit regulations in many areas) dictate that washing be done at least 100 feet from camp, trail, or stream. If there's some soil nearby that would be the best spot, because there'll be higher activity from decomposing organisms there which will break down any tiny bits of food you ...


9

When I cook home-dehydrated food, I often rehydrate for a day - but not on the stove. In the morning, I boil water for coffee, pour some over dehydrated meat in a Nalgene, leave the lid on loosely until the water is only warm, then tighten the lid firmly. It spends the day in the pack and by dinner time the meat is rehydrated. For some vegetables, such as ...


9

If you don't have a scale, you can still figure out roughly how much fuel is in each canister with a simple bowl of water. Drop a full canister in bowl of water and mark the water line. Then, drop an empty one in the bowl of water and mark the water line. This gives you your full and empty lines for reference. Now you can drop each of your partially-full ...


8

The standard expedition stove for extreme conditions would be an MSR XGK. You will likely want to bring a pair of them, along with a repair kit, on the assumption that due to the cold or poor quality fuel you'll break a pump or need to make other repairs. Now, you may be thinking "what are all those people doing with canister stoves on ...


8

You shouldn't inhale too much smoke. Everything which is (or used to be) alive is mostly carbon, and whenever carbon burns, you get carbon-monoxide which is poisonous. Symptoms of acute carbon-monoxide poisoning are: Dull headache Weakness Dizziness Nausea Shortness of breath Confusion Blurred vision When you have these symptoms while spending some time ...


8

I like using a soap and sponge, but it's not the only solution. It is possible to cut the weight of a soap and sponge setup pretty significantly. Using a small scrubby like the one shown below works well and is much lighter. You can also take a regular sponge and cut it into a much smaller mini-sponge which is typically still fine for the duration of a ...


7

Fire pit is always a good one. Dig a hole. Build a nice fire and put stones in it until they heat up ( don't use stones from a river as they will burst). Drop the stones into the hole, add meat wrapped in leaves or rushes and fill the hole back in with the excavated soil. Leave for an hour or two and you will have beautifully cooked meat. Also works with ...


7

If you have clay, you can form it into a sheet and wrap the meat with it. You cover the thing with hot coals and wait. When it is ready you break the shell and retrieve the goods inside. Baking Meat In Clay Alternatively, if you have flour you can do the same but with dough. The dough will be burned to char, but the food inside will be protected by the ...


7

As someone with +10 years experience as a boyscout, i never had an incident or heard of an incident where cooking with wilderness water led to bacteria infections, sickness, etc. You should take care not to use stagnant water (this was also mentioned in other answers) and I'd personally avoid very shallow streams, to avoid dirt and bacteria from the ground ...


6

Pork should be cooked to a minmimum of 63C or 145F. This is regardless of what type of pork it is. Providing you heat all (including the center) the pork to this temperature or above you will be fine and will not get ill. Ideally you should also let the food rest once cooked. This allows time for the heat to destroy all bacteria in the meat (with the added ...


6

To answer the third question: Charcoal is basically wood (technically any biomass, but it's usually wood) that has had its water and other volatile components completely removed, leaving pretty much a lump of almost entirely carbon. Charcoal compared to wood is similar to comparing distilled, concentrated alcohol to sugar cane. The charcoal burns ...


6

Nhinkle gives an amazing answer here, but I wanted to add an option which we quite often use, which is to soapy wash less often throughout the day. This will depend on what you cook / eat / water supply etc however. For example when camping we often eat, packet noodles, porridge, beans, packet soups, couscous etc from our cups or mess tins. My point here ...


6

A tab ground up to produce a powder will have a higher surface area, therefore the fuel is more readily available for burning, this is why you can light a ground tab using a flint and steel. The flint and steel produces less energy for a shorter period of time than a match or lighter so it needs access to more fuel initially to catch (think of the fire ...


5

This is not a survival technique. The way to determine how many calories is in a particular food item is to measure the amount of heat energy emitted when an item is burned. Anything burned to ash is basically calorie free as far as food value goes. Ash is composed of whatever was unable to vaporize into smoke in a fire. The hotter the fire, the more ...


5

Pressure treated wood is especially toxic, since it contains chemicals meant to preserve it and kill things that would destroy it. Never burn pressure-treated wood. Other answers covered the rest pretty well.


4

not particularly, there are however meats which are safer than others. For example: solid chunks of beef only needs to be seared.(still a good idea to cook through but less important) To avoid confusion: this does not mean you can eat rotting beef but if it's not rotten, beef doesn't contain parasites all the way through and normally it's only the ...


4

A camping grill is not the indispensable cooking utensil in the wild, at least not anymore. Back in the day cooking over a fire was your only option for eating hot food, and a grill was the lightest thing you could carry for cooking. Cooking over a campfire is still fun, it's nostalgic for a lot of people, but it's not necessary in the backcountry these ...


4

In my experience, the biggest culprits for leaking fuel are bad o-rings, but replacement o-rings of the wrong size and loose caps have also played a part. Over-tightened caps can also be a problem especially if the o-rings are a bit off size. Another consideration is the amount of fuel spilled on the stove or canister during fueling and use. Especially if ...


4

One technique that I remember from my old boy scout book was putting a steak directly on hot coals. Covering fish in clay and burying it in the fire is also a good technique. If we allow ourselves to use string then we can use a technique called string roasting. http://users.stlcc.edu/mfuller/pennsic2007cooking.html One person to study is chef Francis ...


4

The most ancient form of simmering is to use a piece of supple tanned leather and some stones. It works with a plastic bag too. You have to make a fire and heat 3-4 fist-sized stones in it. You also have to form a pouch from your leather somehow, e.g. By binding the corners to a stick and suspending it. A nylon bag doesn't need that, it can be laid in a ...


3

Alternatives to cooking are also a possibility. Pickling, for example. Or fermentation, as practised by the Inuit and other Arctic tribes.


3

Following strict leave no trace principles, you're already doing a pretty good job. Where you can improve is to use no soap, small amounts of biodegradable soap are acceptable, but you can clean you dishes with just hot water. When you're done scrubbing, it's best to strain your scraps out of the water and pack them out with the rest of your garbage, then ...


3

It might be more dangerous simply due to the fact that it is raw - but this danger is real only in the case you travel with the meat for 2-3 days without proper cooling. If you cook it the first evening of your hike then it should be fine - and again, whatsisname's answer applies. For longer trips, I would recommend to take smoked sausages, something ...



Only top voted, non community-wiki answers of a minimum length are eligible