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It depends on what you are cooking Make sure you know your wood. Some woods produce toxic fumes. Others will produce a very unpleasant taste. What woods to use is a topic of it's own. If you are just roasting on a stick, that's all you need to know. Just get a flame and roast. However if you have other things... If you have space and a camp ...

I think you mean "light" the fuel. "Lighten" means to reduce it's weight. It seems you want to ignite it. The basic problem is that the vapor pressure of ethanol goes down significantly with cold. Keep in mind that liquid doesn't actually burn, it's the gas the liquid gives off combining with atmospheric oxygen that actually burns. If you have a fuel ...

When I get to the "simmer" part of cooking on the Whisperlite, I take the pot off the stove, put the lid on, and wrap it in a towel including underneath and on top. Whatever I am cooking will stay simmery for at least 20-30 minutes that way. It's great for making a sauce with dehydrated ingredients. While the sauce is sitting aside staying hot, I can cook ...

I learned how to build a cooking fire in Boy Scouts. Build the fire, and then let it burn down. The bright dancing flames are more fun for recreation, but are not helpful for cooking. When you have a bed of hot embers, that is a good cooking fire. Little or no flame, just a good source of heat. Embers are hotter than flame, too.

I'll answer a question in the comments: I will be curious to know what is the average amount of Co2 produced by a stove vs the average amount of co2 generated by human breathing. My guess would be that stove will win but I heard of people suffocate in closed cars while sleeping To make things simple, lets assume assume your body burns 2,600 ...

Make sure your fuel container is not in direct contact with the ground. It'll suck the heat right out of your fuel, reducing vapors. Warm your fuel first (armpits work, closed container obviously) If you are using actual alcohol, you're going to have trouble below freezing. As Olin mentioned, the vapors are what burn, and alcohol just doesn't produce ...

Many pine woods will leave your food tasting of turpentine. Depending on the wood, it won't be enough to be toxic, but will still (imo) be a very unpleasant flavor. Generally, due to my experience (in the southeast) this has developed into "don't use evergreens." Avoid woods with much rot. Avoid wood with mosses, fungus, etc. Burn larger diameter wood ...

The short answer: don't. Edit: Instead of simmering on the stove, remove the pot from the flame and keep it insulated to retain heat. See @KateGregory's excellent answer for more details. The long answer: you can reduce the pressure in the fuel bottle, and this will reduce the flow rate of the fuel. This is done by pumping fewer times! The exact number ...

CO and CO2 dangers are real, and most tents aren't ventillated well enough without outside wind to make it safe. CO2 dissolves well in water, especially cold water, and your body has mechanisms to deal with it. Somewhat surprisingly, what causes you to breathe harder is not lower oxygen concentrations in the blood, but higher CO2. It's just one of those ...

What type of cookware you choose depends on what type of cooking you do. Titanium is certainly the lightest, and it's great if all you do in your pot is boil water to add to dehydrated foods (Lipton noodles, Mountain House, homemade boil-in-bag meals, etc.) or to make beverages. I've never seen or heard of a titanium pot shattering at low temperatures. ...

I believe the threads are generally compatible, BUT that's not the issue. Trangia bottles are not metal (they're a plastic like material, perhaps floridated HDPE). Trangia bottles are NOT built to handle pressure and could be very dangerous if used with a pressurized white gas stove (such as a Whisperlite, Nova, Omnifuel, Dragonfly, etc). On the other hand ...

A really simple, but effective fire is the 'Hunters Fire'. Basically you make a 'V' shape with two logs with the point in the same direction as the prevailing wind. The V shape allows you to support pots of varying diameter down the length of the fire. Light the fire in the middle. Sit a pot at the point of the V (wind blows flames under and around ...

I think what you are looking for is Century Camping gear. It is mostly made in USA and they have all the accessories that you are looking for. If something they sell is made elsewhere, they note the country of origin in the product specs. Coleman still makes some stuff here but most of it is in China now. You have to check the individual box for them. You ...

Each fuel has a flash point. Below that point, the fumes are not dense enough to sustain a flame. You can find a table here: http://en.wikipedia.org/wiki/Flash_point And a nice video here: http://www.youtube.com/watch?v=83UfBD92DfI&feature=fvwrel Ethanol : 16.6 °C (61.9 °F) Gasoline : −43 °C (−45 °F) Diesel : >62 °C (144 °F) Below that temperature, the ...

First, sorry to hear the diagnosis, but you are not alone. I've shopped out many a trip for gluten-free clients, and, fortunately, it is surprisingly easy to replace just about every back-country meal** with a gluten free alternative. Quinoa. Corn. Rice. Potato. Soy... there are lots of substitutes. Most large grocery stores in the US are getting better ...

I follow a paleotic diet (which is gluten-free) for fairly similar reasons. I will give you some of my recommendations; I have tried them all myself except for the hard boiled eggs: Beef jerky/pemiccan: it is very nutritious. It's my number 1 recommendation for food on the trail (regardless of whether you have celiac disease or not). You can make it ...

There's no safe wood I've found that's made food taste really bad - generally if it does taste absolutely foul I'd be wary that something else was up. In the grand scheme of things though, it depends what you class as "bad". Different people prefer different flavours, and in that sense using different types of wood can definitely make foods taste different. ...

If you have a single smallish fireplace and you can't move coals from a bigger, main fire to a special cooking spot, you can run into the problem of the fire/embers/coals burning down and getting cold. You can solve this by adding small pieces of wood - about 1" to 1.5" around - which will add heat without adding too much flame. You need to keep a close ...

In addition to Olin Lathrop's great answer. What is the relative CO and CO2 output of various products? CO output depends on specific conditions: The type/model of the stove The quality of the fuel The supply of oxygen in the air to support combustion (it should be a problem in a crowded tent) If your stove is wet or not (moisture reduces fire ...

Although the threads may be similar (and even look the same) I've found that often the gaskets are not the same between bottles: flat gaskets, round, beveled and there is a corresponding difference in the rims of bottles: flat, round, beveled. Threads also tend to start in different places, and can have more or less bite/edge to them that can shred or deform ...

I have had both a titanium and Teflon pot for backpacking and like the titanium for the weight factor but they do cost more money. Teflon pots are great, they are fairly light, super easy to clean, and come is various sizes. They are also normally affordable. I have an Optimus Crux stove and it is AMAZING!!! It folds up to fit in the bottom of a fuel ...

Freezer bag cooking eliminates the hassle and environmental impact of washing your pot and dishes. You simply boil the water in the pot, then pour it into the ziplock freezer bag where the ingredients are. You eat out of the bag, so you don't need to carry separate dishes that are heavy and have to be washed. If you're using this technique, then the only ...