While we’re thinking up different camping recipes, we got to have a stove. I have a couple of stoves that I will be taking on my picnics, camping trips, and travel.
The Coleman two burner stove
Almost everyone has heard of this. Remember camping trips as a child, when you’d wake up on a chilly morning, and Mom was brewing coffee and making bacon and eggs on the Coleman two-burner camp stove? Instant camping memories right there.
There are times when I don’t want to drag out the Coleman stove however. But I still want something hot. My answer to this:
The integrated stove system
Jetboil made a big name for itself through it’s easy to use integrated stove system. It was simple and easy, but there are some things on the Jetboil that are just plain weird and Jetboil doesn’t fix it.
The lid on the Jetboil, once it’s on the cup, is hard to get off. Plus the handle on the cozie sleeve is a bit floppy. Floppy handle and a lid hard to get off, all while juggling a pot of boiling water. Plus, a flimsy cup on the bottom which only holds, one cup.
The answer, the MSR Windburner. The Windburner answers some of the oddities of the Jetboil. The cozie is held on by a plastic “jacket”, the handle is sturdier. The lid is solid plastic, not floppy, and can just rest on the cup while the water is boiling. The bottom cup on the 1.8 liter model is three cups, and very sturdy as to be actually useful. The Windburner uses the same radiant heat technology as MSR’s Reactor, the canister stove, integrated, snow-melting monster. I much prefer the Windburner’s heating element to the Jetboil’s spot flame.
When would I use an integrated stove system?
On a quick overnight camping trip, when I bring salads and cold fried chicken, and just want something to make some hot tea and hot water for washing up. Or it would be good for traveling, when constantly eating out would be a strain on the budget. Heat up some oatmeal, soup, coffee or tea, and you’re good to get back behind the wheel.
I also have the Windburner’s accessory frying pan. It made a great Indonesian fried rice. It’s quick to heat up, has decent temperature control, and clean up was a breeze.
These are just some of the tools a good camp chef needs, but it’s the main tool. The camp stove.