[pct-l] Cannister stove for thru-hik

[Jeffrey Sims]

I have a number of friends that do dehydrate their own meals, I simply do not have the time to make this happen.  I tried the MH stuff years ago and I found that the high sodium tended to leave me with unwanted headaches.  I have spent some time researching and have come up with a couple of solutions that seem to better fit both my pallet and my body.  You can check out Packitgourmet.com and Hawkvittles.com for some alternatives.  

As far as the stove goes, I have been a canister camper since day one, but this year I made the jump to alcohol and came to the same conclusion as you.  I ended up with a trail design sidewinder Ti Tri cone set up with the .9 liter Evernew cook pot.  (it comes as a set)  I took it up to the Sierras last week to test everything and I must say I really like it.  The short wide pot seems to be more efficient.  I did switch out the 12/10 stove that comes with it, for a StarlYte modified burner (google is your friend to find this one) and I was boiling 16 oz of water with 25 ml of fuel.  What I liked about the sidewinder set up is that the cone rolls up and actually fits in the cook pot for easy storage. not to mention that like the standard cone you can use Esbit or even a wood fire in a pinch

All the best,

Jeff


On May 26, 2013, at 2:15 PM, Simon Deleersnyder <simon.deleersnyder at gmail.com> wrote:
On May 26, 2013, at 2:15 PM, Simon Deleersnyder <simon.deleersnyder at gmail.com> wrote:

> Thanks all for your advice!
> I'm rethinking my plan of going with a cannister stove. Think I'll pick up
> a Caldera Cone and go with that. I didn't like the fact that I had to eat
> dehydrated food but seems like I'll have to :-) Just doesn't seem as
> nutritious and tasty as normal food but maybe that's just me..
> 
> One other question: do most people cook their food at home, then dehydrate
> it and send it to themselves on the trail, or do most people just buy those
> Mountain House type ready to eat packages? Or another option that I've
> looked over? :)
> 
> 
> On Sun, May 26, 2013 at 7:21 PM, Diane Soini <dianesoini at gmail.com> wrote:
> 
>> No matter what kind of fuel your stove uses, you do not need to
>> simmer with fuel at all. Just remove from heat, wrap your pot of food
>> in insulation and wait 15 minutes. Your food will simmer itself.
>> 
>> On May 26, 2013, at 10:00 AM, pct-l-request at backcountry.net wrote:
>> 
>>> Message: 2
>>> Date: Sat, 25 May 2013 16:24:33 +0200
>>> From: Simon Deleersnyder <simon.deleersnyder at gmail.com>
>>> Subject: [pct-l] Cannister stove for thru-hike
>>> 
>>> Hi,
>>> 
>>> I know that a lot of thru-hikers carry an alcohol stove. I read
>>> that these
>>> are mainly used for bringing dehydrated mails to a boil and are not
>>> ideal
>>> for meals that need simmering. Since I want to have the possibility of
>>> cooking rice, and potatoes I want to take a cannister stove. When
>>> hiking
>>> for multiple days without resupplies this would also be lighter
>>> than the
>>> alcohol stove.
>>> 
>>> The main problem is however that I don't know whether gas
>>> cannisters are
>>> available in most towns along the PCT. I know that HEET is widely
>>> available
>>> but not sure about the gas cannisters. In that case I would have to
>>> add
>>> them in my resupply boxes, but this would mean that I would have to
>>> send a
>>> box every week or so, and I don't really like that. Anyone that has
>>> experience with gas cannisters, and their availability in towns
>>> along the
>>> trail?
>>> 
>>> I am also not sure whether you can send gas cannisters in mail
>>> parcels from
>>> Europe to the USA. Is this legal?
>>> 
>>> thanks in advance!
>>> Simon
>> 
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