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If it has a wick in the priming pan it is most likely an international. The other main difference is the fuel tube on the international is slightly larger diameter. Although, this would be hard to tell without a comparison. However, as I commented to ShemSeger's answer there is a different diameter nozzle for kerosene. Therefore if you don't have this ...


1

I happen to have both stoves that you're talking about. They look pretty much identical, but you're right that the wick is in the international stove, the whitegas-only stove does not have the wick. The international stove also has a brass sleeve over the coil of pipe that directs the liquid fuel through the element where it's vapourised, the whitegas-only ...


6

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 ...


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Presuming you're planning on eating at/near your vehicle you're not really limited by the weight or bulk of the food. So, anything you can easily cook in 1 or 2 pots is a good bet. Generally, I have some version of pasta/rice/couscous and sauce. You can make your own sauce if you can get fresh ingredients or get reasonably cheap jars or dried packets. I ...


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This slightly depends on size and heat output or your stove, but camping stoves are universally good at one thing, heating water. So this makes them ideal for using with dyhydrated food's. These have come a long way from super and pot noodles and you can now get some pretty decent tasty food that you simply have to add water too, there are a couple of good ...



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