By: Mark M. DeNittis - 4/2002

Stoves and Other Kitchen Necessities

O.K. we've talked a little bit about foods we can prepare in the comfort of our cozy kingdoms with all the amenities. Before venturing off to cook in Mother Nature's kitchen I have done some research that will help create wonderful experiences. Being able to cook and clean with low impact to the environment and your wallet was the "mantra" behind my search. My approach to this of course also had to take into consideration the ability to pack, store and get tools to and from your destination safely. Where will all of this extra "stuff" fit?!?!

Companies have made small lightweight heat sources and cookware that can easily be added to the back of any vehicle. For vehicular ventures a book bag, duffle bag or medium sized Rubbermaid storage container with a lid makes a great transport for your outdoor kitchen, pots, pans, plates, drink ware, flatware, herbs, spices and other "doodads". Of course your kitchen can be as simple or elegant as you choose. From plate to table to even full-blown screened dining tent or hall if the family is large. Maybe it's for the 4X4 Club outing. Whatever the size take into consideration the length of the trip, amount of people eating, and what type of meals will be served. Of course most of my trips are done lone wolf now due to the fact the wife and babe aren't ready for the hardcore trips. Yet. Once our daughter is old enough to camp and enjoy the outdoors my outdoor kitchen will grow. But a growing kitchen does not have to take over and "eat" up too much space.

Packed up tight for some trail cooking.

The following is a list of basic supplies for a kitchen on the trail (Ninety-five percent of my kitchen fits inside the green duffle-bag):

• There is nothing like the Strike Master Survival Tool, Waterproof Matches or a really good lighter for getting a good fire going, unless you have one of the following; stove or heat sources. This could be a large propane stove/grill/griddle unit, Butane Burner such as Kozy Cook, American Camper two-burner, or Pit-2-Go.
• Use a cutting board made of hard plastic, it works best for clean up and is lightweight.
• Knives for food preparation: an 8" or 10" Chef Knife and Pairing Knife is really all that is needed.
• Equipment such as plates and serving utensils: I recommend durable plastic ones that can be washed, sure it would be convenient to use paper and plastic but it would not be the most environmentally sound. It would also create excess trash you MUST carry out. So I would like to first start out with plate-ware; any camping store or department store sporting goods section will have an array of choices. Look for a good durable solid plastic-ware or those good old blue enamel covered metal plates. Be cautious of the blue plates as the enamel may chip and flake. I do know the County Health Departments frown upon the good old blue camp plates for foodservice use.
• I say plate-to-mouth utensils best for the trail such as forks, knives and spoons, are stainless steel, hard washable polycarbonate kits, or the old set that the wife wants to replace work great too!
• Cups for liquids: Dual purpose for hot or cold liquids, beverages and soups.
• Towels for clean up: Paper or reusable.
• Simple seasonings for the basic pantry to include: oil, vinegar, salt, pepper, granulated garlic, cayenne pepper, all of which can be placed in small plastic screw top containers. The advanced pantry includes as many "foofoo" oils, dried herbs, spices, and or spice blends, as you wish or want to carry.
• Pots and Pans: In the wild for clean up I recommend cheap non-stick pans although any will work. Many outdoor stores have wide selections, although some are compact in size they tend to not be compact in price.
• Cooking Utensils: Tongs, Meat Fork, rubber spatulas, serving spoons. I recommend metal utensils as plastic ones may get forgotten on the heat and melt. Be cautious of using metal utensils on non-stick pans though, they may scratch and ruin the non-stick surface. Poly-carbonate works best with non-stick pans.
• Cleaning supplies should include: Non-toxic, antibacterial dish-soap (outdoor stores should have a variety of products), sponge, scouring pad and portable water.

The Kozy Cook, single burner great for one-pan meals, at packed size of 14" long x 12 1/2 tall x 4" wide.	The multi-fuel American Camper two-burner unit ready for the trail at packed dimension of 19"long x 11" tall x 5" wide.	Pit2Go ready for wood or charcoalDimensions of open pit are: 16 1/4" wide x 17 1/4" deep x 20 1/4" high. Cooking and charcoal grate equal 210 sq. in. each. .

Stoves; my oh my. Propane, little butane burner stoves, single lightweight, and that crazy contraption, "As Seen On TV" fold up grill/wok thingy. Whatever your preference, make sure it fits into the mode of travel that you plan on utilizing. For trips lasting longer than one day in the outback plan on some mode of heat, campfire or stove. The following is a compilation of, some trials and tribulations.

The Ideal Stove for short and long trips.	Kozy Cook is great for one-pot action, Red Beef Chile.

Kozy Cook comes in a great assortment of colors besides orange; blue, gray, and black. I chose orange because orange can be closely associated with heat. Why do you ask would that matter? Well, with a young child around camp I want her to be aware that it is hot and could be dangerous. It is really funny how you begin to look at little details like that once you become a parent. We want to have a safe trip all around and burns are no fun. The unit comes with a hard plastic carry case that is fairly small and at: 12 1/2"H X 14"L X 4"W, also doubles as a windscreen. The unit is great for "one-pot wonder meals", eggs, stews, soups, pasta, rice, one pot of coffee and the like. Although this unit was provided from Tony's in Loveland, Colorado there are similar available in your local department stores. Though I have found them not to have the assortment of colors.
Price Range:$20-$30
Chef Mark's Rating: 5 Gears

Inside the carry case.	Folded out ready for some cooking.	Underside of the unit holds tightly in place the fuel adapters.

American Camper Stove: Dual Fuel (I wonder if I could do the same with my TJ??)
I purchased this unit at last years Sportsman's show held here in Denver, Colorado just in time for the 39th Tierra Del Sol event. Gart Sports carries this line of products, which also includes a butane/propane lantern as well, both were great bargains at around twenty bucks each (on show sale). The stove unit is small and compact. It folds up great and slips into a lightweight plastic-like box container with a latch to keep it from opening or damage. Great for short or long trips, breakfast, lunch or dinner items, the flame burns well, and is focused centrally to supply great direct heat. Don't let the small size fool you, this unit can boil water in just over a minute, it burns hot! The cover doubles as a windscreen and has fold out sides as another wind deterrent. Also a great feature was the sturdy flame control knobs along with the dual automatic ignitors. The stove comes with two fuel source adapters that fit snugly on the bottom side of the stove unit when not in use. The versatility of being able to use propane or butane makes it great as well. The fuel source, butane or propane fits nicely under the stove when the legs are folded out. This unit gets high marks from Chef Mark and is worth investing in.
Price Range: $20-$35
Chef Mark's Rating: 5 Gears

Folded out ready for wood or charcoal fire, just begging for some big fat juicy steaks.

Pit2Go screams "feed me": while I have not used this unit out in the field, I have seen a demo. The unit folds down flat to less than 4 inches. Uses wood or charcoal as the heat source. Comes with carry case and chromed cooking grate for grilling. I hope to get this unit for testing in the future, although from first impression I think it will do very well.
Price Range: Above $100.00

My next feature will be on coolers and keeping things out of the TDZ (Temperature Danger Zone). In the meantime, eat well! Look on the BBS for Chef Mark and Trail Bites. I would love to hear about your recipes, "cheap tricks", and equipment experiences. Email me at ChefMark@outdoorwire.com