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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 ...


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 ...


11

I usually don't carry any kind of stove with me when I go hunting - this could be anytime from September to November or in May and early June. The weather can vary wildly during these times and I've experienced every kind of weather, from 10 below (F) and snow, to 30 degrees and freezing rain, to 90 (F) and dry. I found that going without hot food for up ...


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

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 ...


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 ...


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 ...


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

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 ...


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 ...


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

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 ...


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 ...


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 ...


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

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 ...


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

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

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 ...


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

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 ...


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

Cooking or not, being able to heat water can be very useful in many cases. A basic alcohol stove, a little fuel, and a fireproof cup will weight less than 200g and fit all in the cup, so that's not much of a big deal. (All for less than 15$ for basic stuff). You'll get tea in the morning and you'll be able to boil water if needs be (sterilize water from a ...


4

First of all, you want to bring a lightweight hatchet with which you can split the green firewood. Remember that the more surface area you expose the more flame you will get and the hotter the fire will get. Last week, my friends and I were having a hard time with your same problem, so we made a bellows (air pump to fire) with an air mattress pump (4 D ...


3

Here in Brazil, more specifically in the southern states of the country, we are used to make the weekly Churrasco. It's basically a way of cooking meat with skewers (made of iron, but you can make it with wooden ones aswell). You pierce the meat with those bad boys and place them on top of a Churrasqueira. Inside the Churrasqueira, you have your ember and ...


3

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



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