10 Tips EVERY BACKPACKER Should Know To Cook On Trail
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- Опубліковано 25 чер 2024
- 00:00 Hey Y'all
00:10 Balanced and Level
01:27 Safety - Keep The Stove Below You
02:27 Burn First Aid - 4 C's
03:33 Patience!
04:55 Keep It Simple Starting Out
06:26 Adjustable Flame
07:09 Tips For Easier Clean Up
08:35 Long Handled Spoon
09:12 Don't Make Cleaning Your Food Pot Harder Than It Has To Be
10:45 Bandana As A Hot Pad
10:59 Carry A Backup Lighter
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**WHOOPS**
I stand corrected! I completely got things backwards. Water will boil FASTER at higher elevation. Sorry y’all 🤦🏼♀️
True, but the boiling temperature will be lower due to the reduced barometric pressure at high elevations.
Thank God you corrected that. Adding text to the video will be badass too.
As my HS physics teacher used to tell us, "You can't bake beans on Pikes Peak!"
(Translation: water boils at a lower temperature the higher the elevation)
To be completely precise, water boils at a LOWER TEMPERATURE (due to decresaed air pressure), so it does boil faster but you have to wait LONGER until it reaches its normal boiling temperature.
This time is also increased by the fact that a lot more heat energy is converted into turning the water from steam to vapor, so the thermal energy that enters the liquid is lower, thus it takes more heat to reach the 100 °C temperature as it would at room temperature.
So you'll also need MORE water than you normally would since a lot of it boils off as steam before it reaches 100 °C. This is something to keep in mind at high and dry places where water is limited (as opposed to snowy areas where you're far more likely to run out of gas than water)
@@Senki207 I think you have one mistake here: when the water starts to boil, the temperature of the liquid no longer rises and all the energy is used to create steam. You can't heat water to more than 100°C under normal pressure. Similarly, on the summit of Mount Everest, even with an unlimited supply of fuel, you can't reach more than 68 °C. That's why pressure cookers are needed to speed up cooking with higher temperature of liquid (not in camping of course).
Dixie doing her own stuntwork with the water spill
😂
🤣
Move over, Tom Cruise 😤
Pot cleaning
Old British army trick
Boil water with a black tea bag
It cuts the grease and you get hot tea after your meal
Works a treat (for the past 50 years!)
Dixie, just one more tip, that second lighter, cut a finger off of a latex glove and put over the lighter top end and it can't get wet. That has saved me a couple times when everything got soaked.
As a retired combat medic, I can tell you that in the middle of nowhere is NOT were you want to scald your legs. If you want to use the table top, stand off to the side and give yourself a chance at dodging the scald. Thank you again for your awesome videos!
The thing that really changed up my cook game backpacking was being honest with myself about how I eat. For example, I am not a breakfast guy. Too often I would pack a breakfast to cook and never eat it as I don't like getting my cook gear out in the morning only to pack it back up. So, I don't pack cook meals for breakfast, but rather snack as I hike in the morning. Additionally, after a hard day of hiking, I found that I don't always have the energy to cook a dinner at the campsite. So, I started cooking meals during my lunch break and eating my cold lunches for dinner. This one change has made things so much better for me.
Seen several other folks same similiar. I found this on my last trip. Packed food based off weight and calories then spent most of trip not eating as I hated the food by day 2.
I soon stopped cooking oatmeal/porridge in the morning as it took too long and I hated having to wash my pot.
Same. Thought I *had* to pack a certain amount of food. I really don’t eat as much on the trail. Unless I’m on like day 5 of a long hike. Then I will just pack more.
A bar a mile or so in, maybe some trail mix a little later, then lunch if it’s early (wrap or something) if I’m even hungry.
I plow through a good dinner I really like, though. But stopped bringing the candy I thought I wanted every night after dinner.
It helps to take inventory when you get home - that’s how I stopped my insanity - and essentially packing my fears!
Now I just carry a 10 degree underquilt and topquilt. I’ve chosen my battle, lol.
Same in summer, but shift into the opposite mode when the snow flies.
If you suspect there are bears about it is best to eat , cook , gather water , before you camp . This limits attractive smells at your camp and lessens the chances of you being spotted going into camp ... just saying !
Wee tip: for meals in a bag requiring just boiling water, add a bit more water to the pot. You might even measure out a good half cup extra. When it boils, pour it into your meal bag or pouch, but keep that half cup in the pot (eyeball it) and put the lid back on the pot while you eat your meal-in-a-bag. You might even keep the flame on, maybe for just another minute at least, while you eat--and just barely, if your stove will go down to a whisper. When done, use the bit of hot or warm water (depending on whether you left the flame on) to wash your spoon. You will use a truly negligible amount of fuel doing this and have a possibly disinfected or at least cleaner spoon at the end than if you had used cold water . 😊
When I car camp I always warm extra and wash my face, hands and feet. Makes me feel like a person again.
I copied your exact cooking set up, BSR3000t, Stanco grease pot and reflectix pot cozy back in 2021. Now 2023 I've used it for over 3000 trail miles. Colorado Trail, Grand Canyon and Appalachian Trail thruhikes. I wouldn't change a thing!!! I recently retired my original pot cozy and make a new one. One thing I learned was it's ok to cook on a picnic table if you stand, never sit under a boiling pot of water. Your channel has helped me become the successful thru-hiker that I am. The PCT and CDT are in my near future. I will be a triple crowner in this life! ❤😊
As someone who had second degree burns on my thighs, and down the inner sides of my calves from where the water ran, I can tell you that 1000% percent sure, you don't want a mug/pot of just boiled water in your lap. The only lucky thing is I was only 11y.old so my 'young skin' healed faster than an adult. I was at home, so it was cooled immediately in a tepid shower and I was taken to the emergency room. 40 years ago, in a rural hospital, they decided to put ointment on it. It made it MUCH worse. I had giant bleeding blisters that were also caked in oily stuff. I cried every time I moved but I had to move so that the skin didn't seize up. It took months to heal. Even now the nerve endings underneath are damaged and when I get overheated, those areas itch like crazy, though there is no visible scar tissue on the skin itself.
Please believe me, one mistake because you are tired, or lazy, will cost you for the rest of your life.
Oh YIKES…heard. I usually cook on the ground anyhow, but if I see something, I’ll say something!
My word. I'm so sorry that happened to you. Burns are SO painful!
I am 63 now. At about 55 I found out that all the injuries I had when I was younger never really healed. They were just lurking. Sounds like you have learned this also. My sympathies.
@@Simple_But_Expensive So true! I am 57 and for the last two years I've felt like I got really old really fast! All those damage chickens have come home to roost!
Sounds like another reason to leave the stove at home.
I've found a few easy to pack ingredients that can bring a lot of life to all kinds of very simple pack foods.
1. Salt and Pepper (duh, but not many bring it)
2. Olive oil packets
3. Tube of tomato paste
4. Powdered cream (much more flavor and calories than powdered milk)
All of those weigh only about 6-7 ounces for enough to to last a week+. All of them but the S+P add calories, and you can turn even the cheapest pasta and rice sides at the grocery store into pretty good eating without adding any extra effort.
The backpacker meals are lined with plastic too, so if you're worried about freezer bags, i think it's sort of the same deal.
Trangia alcohol stoves have a "simmer ring" that allows some crude flame adjustment. Instead of a popsicle stick stadia rod, make depth marks on your Ti long-handled spoon.
I'll vouch for keeping your stove below you when cooking. I was once using a soda can stove on a picnic table and accidentally knocked it off into my lap while it was still on fire. Yes, I lit my crotch on fire! Obviously, I put it out VERY quickly and except for some burned pants and a singed shirt (which I saved as a souvenir), no harm done. The other thru-hiker who witnessed the event wanted to change my trailname to Hot Dog or Great Balls of Fire or something similar, but fortunately it happened about a thousand miles into the hike so the name change attempt didn't stick. Dodged a bullet there. If it happened at the beginning of the trail, I'd probably still be known as Hot Dog. =)
I'd have called you firecrotch!🔥
Those are some great tips you mentioned and worthwhile to remember.
A few things I have learned in 60 + years of camping using alcohol stoves mainly when camping solo.
The Trangia brass alcohol stove has a cap to extinguish the flame when closed (saving on fuel ) and it also can be opened different degrees to act as a simmering ring. I make pizza using my alcohol stove and a non stick titanium Evernew pan. Using the alcohol stove I get it going with a ferro rod , the sparks from it will light it every time. Now my cooking is simple , I use the Freezer Bag style. Make the meals and pack them at home. In the field add near boiling water and let them sit for the desired amount of time. Have the meal and after the 1st one it becomes the trash bag for the rest when emptied. I like titanium since it cools quick and cooks really well with a low flame. A Pocket Rocket ( Blow Torch ) will burn the food every time. Your long handled titanium spoon , mark the different depths ( cup sizes ,1/4 , 1/3 , 1/2 , 3/4 and full ) on the handle of the spoon and use that same pot ( the measurements were taken from ) all the time.
Love my Toaks titanium long-handled spoon! I painted the middle of it yellow so I never lose it. Also I scratched marks on the end of the handle by the hole. I used a measuring cup to careful measure 1 cup of water and added it to my pot. I then placed my spoon handle vertical in the pot with the handle touching the bottom. I used a Sharpie to mark the 1 cup water line on the handle. Next I added another cup and Sharpie marked the 2 cup water line. I used a nail to scratch marks at each of the Sharpie marks to made them permanent. To use the spoon handle I fill the pot with filtered water while holding the spoon handle vertically and can accurately measure water in my pot. I always have spoon with me. No other measuring stick needed.
Great tips Dixie. Some additional thoughts: 1) I use a stove with a remote canister because its more stable and I can use a cheap wind screen, 2) do something with that long hair when putting your head over your stove; hoodie strings might be a problem also for the same reason, 3) when I cook at a picnic table I always place the stove on one end and stand, 4) if using a liquid fuel stove keep your head away from the stove during start-up to avoid flare-ups in your face, 4) remove combustible material from beneath your stove to the best extent possible to avoid setting the wilderness on fire in the event the stove is upset during use.
National Outdoor Leadership School (NOLS) did not allow us to use soap for cleaning pots and dishes. They claim soap residue can cause sickness unless it is rinsed many times with HOT water. We scrubbed the pot with a pine branch, still connected to the tree then before each meal we boiled water for sterilization.
Also I noticed lots of leaves under your stove. Scrape down to soil before getting leaves close to a flame.
Glad you mentioned about cooling down a burn. People seem to want to put on an ointment , but that can hold in heat. For a sunburn use a thin cloth cooled with water, when it warms up, shake it out and apply the cooling cloth over and over.
Mylar is plastic as well, it's a trademarked product made of of BoPET which is a polyethylene terephthalate (PET) film, the same plastic used in water bottles. Ziploc bags are low density polyethylene (LSPE). The Mylar bag Dixie is using, and used for pre-packed retail freeze dried meals, includes a layer of aluminum laminated between layers of PET plastic. Neither of these options are more or less safe than the other for pouring boiling water into, as long as they're both BPA free.
Thanks Dixie. Lots of good advice. I was a bit surprised at the burner among the autumn leaves as it would be a fire hazard, I would be inclined to clear the area around the burner first.
Great video and insight! I have two comments. 1.) Concerning stove/pot instability 1:36 and risking a tip-over and potential scalding. Most isobutane stoves have three prongs on which to set your pot. Many pots have a foldout handle. I always align the pot handle with one of the stove prongs. The handle adds weight and the pot is better supported if you align the handle over one of the stove prongs. Also, once you've set the pot in this orientation, have the pot handle pointed directly at you. I understand this goes against everything we learned in home economics class about turning the handle away from you. But, this way, if the pot does tip, the trajectory of it's contents will likely spill at a 60 degree angle to your right or left; not on you. 2.) Tips for cleaning 7:29. I'm 100% on-board with your recommendations. I'll add one thing. Once my pot is clean, I always re-ignite my stove and heat my pot to where all moisture is evaporated and bacteria is presumably killed. Then I let it cool down before stowing back into my gear. Cool down happens really quickly, especially with titanium cookware, and I'm confident my pot is clean, dry, and disinfected. If you're super fuel conscience for your particular stretch of trail, definitely not necessary. But, it's something I do regularly that gives me peace of mind and a nice clean kit to start with for the next cook. OK, take care!!!!
For safety, Why not get a pot with no handle.
Those dehydrated meal bags... I usually trim off the top few inches of the bag when I'm ready to eat so the proportions are more like a bowl than a bottomless pouch.
I do use the picnic table top, but I'm typically not sitting at the picnic table while I'm boiling water I'm usually standing at the end of it. The last thing I want to do is hunch over a stove again lol. Thanks!❤👍😊
p.s. I carry one of those little packets of burn gel, you know the type that you get out of those work first aid dispensers. You are going to burn yourself with your stove, lighting it, with your pot and hot water. Carry a little packet of burn gel, you'll be glad you did.
Actually, water boils quicker at higher altitude. This is because there is less atmospheric pressure and so the water will boil before it reaches 212 F. But, you do have to let food cook longer or soak longer because of the lower temp of the boiling water. When I'm camped at higher altitudes I do the boil/soak, boil/soak, boil/soak method to get food properly rehydrated. Nothing worse than chewy chicken unless it's crunchy beans. Great tips, though!
I was going to say the same thing. I've also noticed that the altitude can affect the rehydration process in more than one way. I had chili mac-n-cheese at 9k' and at 5 minutes it looked amazing, then at the 10 minute mark it turned into mushy watery soup. Didn't make any sense and was really demoralizing. Went from excitement to WTH is this?
Elevation I read decrease the effectiveness of your stove flame hence it takes longer.
@@jakeva9802 Water boils at a lower temp at higher elevations. It might be less efficient but it's still quicker to boil because of the lower temp. Even on boxed foods at home they say to cook it longer at higher altitudes. So less time to boil but longer to cook. Think of it like cold soaking food. Yeah it still works but just not as well as if you have heat.
@@jakeva9802 Not as much and it depends on the fuel. The atmospheric pressure is what allows water to boil faster but at a lower temp than at sea level. The burn temp of the fuel is only slightly affected by the lower oxygen but not enough to throw off the overall efficiency. Butane loses efficiency in colder conditions such as what's found at higher altitudes but propane works well enough for colder temps. You'd have to be at really high altitudes, for fuel to really lose its efficiency due to less atmospheric oxygen, but it's already unsafe to stay long in those environments without using a supplemental oxygen tank for breathing so it's not as if you'd want to hunker down and cook a meal there, you'd do so before or after the climb at a lower and safer altitude.
Yup! What I do at high altitude is just bring my water to a roaring boil, add food, bring back up to boil then take it off heat and soak as normal. This seems to normalize any high alt effects with the lower temp. Normally I just boil add food and remove right away.
Some great advice there! I recommend you try out a Trangia alcohol stove/cookset though. I switched from gas after I had a leaking gas stove blow up on me around 30 years ago. The simmer ring enables you to adjust the flame between full boil and a slow simmer. I love mine because it's completely silent when I'm cooking in the evening. No empty gas cylinders to dispose of either, just recycle the empty plastic bottles.
Long handled spoons: Go to a thrift store and go through the random silverware for an ice tea spoon. Cheap. Just make sure it’s smooth on the edges so you don’t dig your food pouches.
If you dispose of your waste water and it has food with it, make sure you are not going to attract bears and go a long, long, long way away from your camp. Bears don’t know it’s waste; it’s FOOD and smells delicious.
The McFlurry spoon at McDonald’s, when you order a McFlurry is a perfect long handled spoon, super lightweight, and gives you a good excuse to buy a McFlurry before your hike.
Pro tip: paint the bottom of your cookpot with black stove paint and then sand it with fine sandpaper to rough it up. That works better than just sanding the unpainted cookpot.
A few things I'd mention. 1st if using a picnic table, stand when cooking. 2nd use a ferro rod over a lighter. 3rd its far more fuel efficient to boil with a lid on your pot with something like a Ti 750m pot, also that on a brs300t will also be more stable as its a narrower base.
Yup. It was about 30 years ago I took a trip to an ER after spilling boiling water all over myself. Lucky for me it was not in the backcountry so help was just a ranger and a truck ride away.
To this day, I carry silver sulfadiazine packets in my first aid kit - it's a very effective burn ointment and helps keep bandages from sticking to the burned skin. Highly recommend.
On the titanium spoon look for one with a shiny bowl. Nicer eating experience
I cook on the picnic table, but at the edge where you can stand next to it (not sit). But I also use a stove that sits directly on the surface and not on top of a canister (connected to the fuel with a line). Much more stable that way. Yes, they are heavier and bulkier.
I use an alcohol stove. It’s a Trangia Triangle that I use in an aluminium deep plate. This stove has an adjustable cover that regulates the air intake. When you want to shut it down you just put the lid on it. The nicest thing is that if you don’t burn all the alcohol, just close the “o” ringed screw cover and keep what’s left of the combustible for a next meal. Simply silent. I hate the noise of those burners that you use…😊 Almost forgot, I also use a USB electric arc lighter with a retractable gooseneck, pretty sweet!
Diy Caldera Cone or Fancy Feast with a windscreen saved my early spring trip when my isobutane wouldn’t vaporize. The cone is more wind resistant
I share your concern about adding boiling water to ordinary zip lock plastic bags. I thought, though, that silicone Stasher bags were the logical alternative. Silicone is food safe and heat resistant. They even make one that’s kind of bowl-shaped. They aren’t cheap, so you could carry your prepared, dehydrated meals from home in cheaper storage bags bags, and then dump the dry ingredients into the Stasher bag for dinner before adding your boiling water.
I agree with using the stasher bags. They're reusable so you save money in the long run.
Stachers bags are made from silicone, which is glass, they will not melt.
A Titanium long handle spoon was one of the best purchases I've ever made. It's great for a lot of eating situations - like eating yogurt out of the tub.
Just get one with the polished end... I have one with a matte finished end and it doesn't feel as good in the mouth.
Thank you for talking about getting one with the polished spoon end; it is definitely better than the matte finish. I would also add to get one without the fork tines on the end.
Last hike I did, I completely forgot my eating utensils! Then I realized I could carve something functional out of a small branch. Which I did - and it worked great! Also it was pretty light too - I’ll probably pack it as a backup in the future.
I dehydrate my own meals. I cold soak my meal in my pot while I am setting up my tent. Then I put the pot on the stove and heat it up to boil, put it in the cozy and in 5 minutes it's done! Happy Trails! 🏕️🌈🌞
May I ask which dehydrator you use? Any recommendation? Thanks.👍
I bought the Nesco Snackmaster and a small vacuum sealer. Nothing fancy and it works fine for me.
Best way to do it!
Can dehydrate bulk food in a fan-forced oven set at 50ºC or 120ºF. You are not trying to give it extra cooking time. Takes a bit of effort to stir to get it totally dry, but I then weigh out each meal and put in a ziploc bag. Just ensure you don't add fat, and any meat should be ground.
You've already revolutionized my breakfasts with drinking my morning hot drink and breakfast under my quilt. And You've done it again.
Quick cleaning: wipe the pot with paper tissue or with grass/leaves. If you have river or lake nearby - use some river sand as abrasive if needed. Cast iron skillet can be burned on the fire to burn all remains to ashes
I went ahead and sprung for the Jetboil Minimo a few years ago at the REI annual sale. I was really glad I did because it’s so “dummy proof” that it’s worth the bit of extra weight to me. It has the stand, the cozy, the measurements…all the things she mentioned. Also has handles, which help a ton. FWIW, a great tool if you don’t mind carrying a bit more. Cheers!
I've bought things because you suggested them, such as the Sea -to-Summit collapsible cup, (which is great, BTW) but I get some amusement from all the measuring. With things like Pancake mix, Instant Oatmeal and other stuff I just add water and stir until it feels and looks right. Not long ago, my mom was visiting and I made some Instant Oatmeal and she said, "You're supposed to measure the water." I told her there' was no need to and she said she always does. I said, "Mom, you've been making Instant Oatmeal for about fifty years. Do you not know, by now, how much water to put in?"
I'm just messing with you Dix. Glad to see a new video from you.
You have given me some of the BEST advice over the years. I am so so so so so very grateful for you 🥰
Picnic tables do sometimes have wasp nest under them
Always start your lighter first, get the flame near the stove burner then introduce the fuel, it will save you from the poof and saves fuel.🤗😎
Dixie, as always: not stagily, to the point, helpful and very likeable. Love your style😊! Regards from Germany.
👍👍👍
Good tips.
My contribution from up here in the Peanut Gallery ..
* An Aluminium Pot Grip is for me, more than well worth the extra (minimal) weight and space. Watching people stirring / adding ingredients / etc to a pot on the burn without additional support to the pot makes my toes curl. It has other uses too .. inter alia, preventing your bandanna going up in flames and more.
* Put the water / whatever into the pot before placing such pot onto the gas burner. Adding afterwards increases, amongst other, the risk of a tip-over. Then light the gas .. saves fuel too.
* Gas Canister Tripod Base Stands are a no-brainer. Going without one to 'save weight' .. ok ..
* Alcohol Burners without or with limited 'simmer' capability. Watch your pot .. stir, stir, stir and then stir some more (the pot grip comes in very handy) and / or remove the pot away or further from the heat for suitable periods .. again, the pot grip earns it's place.
I have an Alcohol Burner setup that includes two smaller stackable burners that give me more flexibility in heat output. One, a mini burner made from two T-lite Candle Holders and the smaller, a Whiskey Bottle Cap. All three (the main burner included) filled with Ceramic / Glass Wool. This greatly reduces the risk of burning fuel spillage in case of an accidental knock over whilst not appreciably affecting burn performance.
Thanks for sharing .. take care ..
Just a tip, on a long day hiking i get dinner started and then set up camp that way you give your food time to rest while you are still doing chores.
Mam, I’m a long time fan. Been following your videos since the AT. You’ve inspired me and my son-in-law, two old retired vets, to hike the AT, come Spring of ‘24. Been thinking about a few ideas for videos that only a real hiker (you) could make. Would you, could you convince your video editor to, put together a video showing the most miserable, maybe dangerous times spent hiking…kinda like your “critters” video? So many viewers see how beautiful and pleasant your hikes were. You’ve probably already thought about this. It’s a lot, maybe too much to ask. You created a video on “Why you hate hiking”. Just thought I’d ask. Love your videos, your emotions, some of the difficulties you’ve shared…thank you.
A while back my wife and I spotted Optimus Cozies for freeze dry pouches. Made out of wet suit material, they fold flat and weigh next to nothing. Game changer. Never a cold meal after the wait time. And remember to carry a LONG handled spoon. If you've tried to eat freeze dried meals with a short spoon, you know why.
Do you have a source? I can’t find them on Amazon.
Couldn't you fold the edges of the pouch inwards?
"Yaking on the ground" 😂
I'm so glad you showed a method to get rid of the pot gravy. Drinking that is just disgusting to me.
Thanks for a great video!
I agree 100% with your keep it simple comments. I see so many people who take so many condiments, etc, that they must double the weight in their pack, plus I like to enjoy the food in its basic form.
How come in every backpacking video I see the person cooking and eating n the tent yet than I see recommendations to never even snack in your tent to avoid bears snacking on you? What is the reality and what is the myth?
Some places don’t have bears or they’re super rare
In the process of making up meals for next section. I can vouch for how great those mylar bags are. Not too bad a price if you buy in lots of 50. Will probably last me a number of years, but as I retire and can do longer sections or even try to do a full through hike they will go fast. Figured out AT I would probably do about 6 maybe 7 resupply boxes. One of which would be right before 100 mile wilderness so that's ~34 out of the 50 right there. I generally agree with the concept of a second lighter, but I usually pack about 6-10 emergency waterproof matches with my first-aide/sewing/emergency kit. Pretty sure they weigh less than a lighter and provide something that will work better in the cold. Anytime seriously cold weather is a potential, a backup firestarter is a must whichever you choose.
As always, thanks for taking the time to share!
As a newbie backpacker, love these tips thanks so much 🙌
You’re so so helpful, Dixie! Thank you!
I applaud the simplicity of your methods - it's a great way to operate on trail. Energy and motivation are precious so fewer supplies and moving parts to daily cooking is awesome. And I love the suggestion to have two lighters 👌🏼
Thank you so much for your wonderful tips, hints, and recommendations for cooking on a backpacking trip! You are quite knowledgeable and helpful!
😊great timing as it’s camping and grilling out season!
Love the frog legs at the end! Shows real wilderness tenacity to go frog gigging when you've dumped your camp meal on the ground!
This is why I use a Trangia burner with its cook kit. Impossible to knock over and impossible for the pot to tip off the stove. I dislike canister stoves because of how unstable they can be. Plus when the canister is empty, you have to carry it out and toss it away, since as far as I know, you cannot refill it. Yes the Trangia is a bit on the heavy side, but its a proven design.
Long time ago I made the mistake of boiling water for brew on a picnic table and somehow managed to knock it over, I was lucky and I didn’t get badly burnt. I always set a stove up on the ground now.
Probably not for the super light hikers but having some cling film is good for covering burns but cool the burn first.
Advantage it doesn’t stick to skin and EMS can see the burn without taking the dressing off.
Some alcohol stoves can in fact be adjusted--at least crudely. Trangia, for example, has a sliding cap that allows you to cut off part of the flame as-desired.
Ozark camping stove from Walmart $13 comes with a fuel stability stand, and for low cost it does work, and we can always up grade later
Great tips Dixie. I have the same stove. I think it was 15 bucks on amazon about 6 years ago. It's great. The only thing thing that I would caution is your videos have you eating your food (and cooking) in/near your tent. I never cross those streams. Anything smelly (food, soaps, toothpaste etc.) never come near my tent. Deodorants etc never come on the trail (that's why it's not on the list). Obviously you are super experienced....but I am worried that new hikers are thinking that eating food in your tent is a good idea (terrible idea in Canada).
Eating food in your tent is the only good idea during the summer season in Scotland. Otherwise you'll be eaten alive by the midges.
@@e.k.4508 Not many Grizzly bears in Scotland last time I checked. So enjoy your eats in your tent....just don't use the tent in the Canadian wilds
“That’s just cáncer waiting to happen”. I just died!!!😂😂😂😂 that’s EXACTLY what I think!! Thanks for such a great video on burn safety!!!
I just got my mylar bags last week. Another great video!
I do mostly day hiking. I carry the basics - titanium cup/pot, spork, collapsible mug, fuel and stove - in my pack for when I want to eat at the end of the trail before we turn around BUT I also carry another fuel canister, seasonings, more food and a folding fry pan in my truck for more substantial cooking at the end of the day, or on regular camping trips or if I've been successful fishing. Great tips. I'm camping tonight and I'll cook on the ground!
Can we agree Dixie looks amazing here. Shes glowing. 😚
This was great information and tips Dixie! Thank you! Great video as always!
Ur the best, Dixie. So helpful.
Thanks for this video. I don’t know how many times I have used my stove on a picnic table without thinking about it tipping boiling water on me. I do use the stabilizer stand but will be cooking on the ground from now on. Thanks again Dixie. Love your videos
Great tips. Thanks Dixie!
Great advice. I only spilled my food once during my thru hike and it taught me to be very careful with my setup as I ended up eating that meal after picking it off the ground. Not appetizing but hiker hunger won.
Ali Express sells Sealing Machines (simple strip types) and Mylar and other types of re sealable bags cheap. Make and store your own meals. I survived in the Military for years with Two steel canteen cups, one for shaving one for eating and brew making.
Cleaning tip.
When I bring my Optimus stove, wich I eat directly from, either the pot and/or the lid (wich is also a fryingpan)..... I use a GSI Compact Scraper. To scoop out everything. Then it''s just clean in the water.
If not beside a water, or at the sea/fjord. I use a little antibac (wich I always bring i case of... ).. and clean it after I have scraped out)
Always good tips. Love your thru and section hike videos. Chapeau.
Thanks for the Mylar bag tip, great idea!
Carrying an extra lighter in your first aid kit (or somewhere that you don't regularly use) is smart even outside of cooking. Being able to light a fire (even if you don't plan on cooking on it) can save your life.
Every kind of kit that puts a barrier between you and hypothermia can be damaged and there's always a possible scenario where having a fire is the only thing that can help you survive the night. It's also helpful to practice lighting a fire so that it isn't a skill you have to learn on the fly when your tent is shredded from the storm the night before, your sleeping bag is soaked, you're too hungry and exhausted to even think and you've lost your space blanket.
I'm not a huge advocate of elaborate survival methods (lean-to shelters, fire reflectors or dugouts or whatnot) but being able to start a fire in almost all possible circumstances can save your life even when you're not hiking.
Great video, love you!
So excited with this video. I am venturing out for the first time and have created all my own meals. Like you I don't like the thought of freezer bags for rehydrating food. The mylar bags sounds like a good alternative
Awesome tips. Thank you
Thanks for the Beck reference! Go crazy with the Cheesewiz made my evening.
Thanks for the MANY tips tips that you put in this video. It will help many of us.
The best pot scrubber I have ever used is one of those red net bags that onions come in, they rinse completely clean and weigh nothing.
I use fuel canister feet to keep the stove stable. I wish everyone would. Seeing you start a fire in dry leaves gave me the shivers. Forest Fire is a lot scarier than boiling water. However, your tips on how to handle burns and the reminder to pay attention to the danger of boiling water are valuable. Thanks for your constant interest and tips.
Great tips. Thank you for sharing
My chef mentality is exactly why I am watching this thanks Daisy the picnic table got me with pancake batter when I was young
Stove and pot always on the ground for safety and so you can use the backpack as a shield against any wind.
I am a fan of the folding stove supports with the Jet Boil type the least grams. Truck stop beanie for cozy. Well done and concise.
I love your content because I started getting more intk backpacking. I've only ever camped so this is exciting!
I liked your popsicle stick measuring idea so I just went out and dremeled marks on my long handled spoon. Score! I tried doing it on the inside of my pot a while ago but I kept screwing it up.
This is brilliant! Thank you!
That’s why you’re the BEST
Great tips!
Good point about the picknick table. Never thought of that....I also always cook on top of it.
A mistake I made was getting enough canisters for the trip, but forgot the spares when I was setting up the packs (I was spreading supplies since it was a small group). I decided to boil the water over a campfire, but the pot had a coating and flaked off since it was not made for that style of cooking. Now I use pots that can cook either way are lighter than what I had before. In fact, my set up now for that trip would be about 15 pounds lighter plus my youngest is old enough and big enough she has her own pack with light gear that is even lighter since it is small child size (so shaved off about another 10 lbs). First time backpacking with smaller kids was a learning experience and first time packing after a few decades off. Amazing how light you can get while still not spending a ton of money.
I use a plastic canister stand for the extra stability and use a striker rather than a lighter - it doesn't run out of fuel! I must try those Myler bags, if I can find them... Otherwise all great tips. I'd never thought about the spill safety issue using a picnic table, that was a new one for me.
This was great! Thanks!!!!
Great warning about cooking on a picnic table. 🇨🇦
Hello 👋 Dixie, thank you for sharing these great pointers. All the best to you. Stay safe out there.
1:49 happened to me two weeks ago! I consider myself an experienced backpacker but there is ALWAYS more to learn. I hope your viewers will soak in your advice and learn from documented mistakes such as mine.
Also something to consider is the material the pot is made of. Titanium pots such as the Toaks brand are great for boiling water, but not so great for cooking in. Titanium does not spread heat as well as aluminum pots do. More apt to burn food on the bottom of a titanium pot.
But aluminium is not too healthy for you if you scratch the surface as you surely will .... non stick teflon is also very dodgy . So stainless steel or titanium seem a better choice ,; choose cheaper and heavier stainless if you need to . Copper pans have the advantage of being nasty to bacteria ....but might burn your food , may be difficult to find and possibly expensive . Copper is great for door handles though .
If you get burnt .... as Dixie says , clean and cover .... cover can be handled really well using some plastic cling film .... proper bee honey will also provide a good cover and some honey is antiseptic . Beware of bees though !
Right? @ all above comments
Dixie is all "boilin water in a freezer bag is cancer waiting to happen" but here she is boiling water in a scratched a$$ aluminum pan
HYOH, I guess