When it comes to food, I like to eat as good in the backcountry as I do at home, if not better. Depending on the environment and the ingredients, I'll use one or more of these 5 Ways to Cook in the Backcountry to prepare my meals. Each way has its pros, and as you'll see, its cons. But with forethought on where you're going and what you'd like to eat when you get there, mundane trail food can be turned into something that you'll be fired up to sit down and eat once you get there.
Wild Berries & Oatmeal - served on The Hot Springs Trail
Before it gets cold, let's dig in...
OPTION 1: Pressurized Gas Stoves
Traditional gas burning stoves offer a safe and reliable way to cook, practically anywhere.
With basting tray foil screen & mini Bic = 12oz
THE PROS:
Easy to set up & get going
Offers simmer control & stability
Practically hands-free once it's lit
THE CONS:
Requires a specific canister
The entire kit can be bulky & heavy
Expensive for fueling extended trips
BEST FOR:
Cooking rice, pasta, & other grains
Heating water quickly
Cooking in precarious situations
TIPS ON USAGE:
Block any wind from hitting the stove by using a loose-fitting windscreen
To further conserve fuel, cook using a low flame
Mail to remote locations using Surface Mail. *Mark "Consumer Commodity ORM-D"
OPTION 2: Liquid Gas Burner
Although these stove are popular, I've never actually used one on trail. Here's someone who has...
HOMECRUX displays his Homemade Stove
*Weight varies depending on which can you use and how much fuel you carry
THE PROS:
Fun to make
Lightweight
Efficient
THE CONS:
I think Soda Hikes speaks for a lot of hikers when he says "I had one spill-out flames and it scared me out of using them."
BEST FOR:
Ultralight cooking set-ups
D.I.Y. type people
Warming rehydrated meals
TIPS ON USAGE:
To learn how to make your own liquid gas stove, go here...
OPTION 3: Petroleum Jelly (STERNO)
When I first started backpacking more than 30 years ago, this was what I used.
THE PROS:
Cheap
Lightweight
Can be used as a fire starter
THE CONS:
Only a 45 minute burn time per (small) canister
Not a source of high-intensity heat
Stinks!
BEST FOR:
Warming soups
Quick-cooking foods like oats
Emergency fuel source available in grocers, hardware stores, & gas stations
TIPS ON USAGE:
Use in combination with a pot stand & windscreen
To extend burn time, condense the final remains
Avoid touching the canister immediately after using
OPTION 4: Fire
Possibly the most nostalgic and pleasurable way to cook is over the open flames of a golden fire.
THE PROS:
Multi-purpose - offers light plus warmth for warming toes & drying gear
Extremely effective
Smells good
THE CONS:
Only allowed in certain places
On possible at certain times
Presents a risk of wildfire
BEST FOR:
Stir-frying
Baking potatoes, yams, or apples
Shish Kabobs
TIPS ON USAGE:
Lesson soot & smoke by burning a hotter fire with more airspace
Avoid re-igniting old coals in established fire pits
To prevent leaving coals behind, only burn small sticks & twigs
OPTION 5: Go Raw
Want to eliminate the stove and chore of cooking altogether? Why not just go raw?
Raw Reserve Protein Shake, Goji Berries, & Fresh Produce
THE PROS:
No burning of fuel required
Quick & convenient
Meals can be made inside of a tent without worry of asphyxiation
THE CONS:
Can be hard to find in certain places
Can be heavy (if carrying fresh produce)
Can be easy to find yourself missing a warm meal
BEST FOR:
Salads, wraps, shakes, & sandwiches
Whole food ingredients like fruits, nuts, & veggies
Low-temp dehydrated foods & fresh produce
TIPS ON USAGE:
Cookless does not equal Raw - if its been cooked, its been cooked
Use old hummus containers or nut butter jars to carry & serve with
Use a jacket or sleeping bag to protect fresh produce from the sun
IN SUMMARY: 5 Ways to Cook in the Backcountry
Pressurized Gas
Liquid Fuel
Petroleum Jelly
Fire
Go Raw
For backcountry-friendly recipes, both raw and cooked, VISIT HERE...