Forum Index »
Food, Hydration, and Nutrition »
Cooking on the JMT?
What stoves have the people that have thrued the JMT used? I know there's alot of options, just curious because of the altitude. Being from MN, I don't have to worry about it here at all.Thanks for your help!
Caldera Keg-HAnd it's going again. Altitude makes no difference. (at least up to 14,000')
Edited by greg23 on 07/06/2011 20:51:16 MDT.
Last year I used the Caldera Keg-F, while my sons shared a JetBoil. We will do the same this year (only this time my daughters will share the JetBoil). Both - alcohol and canister stove - worked fine under all conditions we encountered - including cooking breakfast on top of Mt. Whitney below freezing.Enjoy your trip,Manfred
So a Canister stove should work fine by the looks of things then, thanks for the help. I'll be cooking for 3, if it was just myself, I'd be using an alcohol stove.
We used a Caldera Cone with a 1.3L Evernew pot for two of us for the first ten days, and the last four days we had four people. It worked great, even for four. Whoever had the meals with the longest wait time (all freezer bag cooking) were started first. Depending on the amount of water needed, we could heat two-three meals worth of water at a time.
I've never used one, but I don't use Mountain House or any freezed dried meals, so I actually cooking real food for 3 probably isn't a good fit for an alcohol stove. I used an alchie on the AT for just me and it was fine, but cooking for 3 may not be the best.
Alcohol stoves can be so light, why not take one per person?
If you are cooking one pot meals for 3 people I am going to hedge you use a 2L or bigger pot? (At least when I cook for the family I have to use one that big due to the teenager eating for 2).With that yes a canister stove does work better.Freezer bag cooking isn't the same as freeze-dried meals btw! It is making up meals at home using a mix of dehydrated, freeze-dried and other components. And while traditionally the meals are prepared in a freezer bag (hence the name) you can prepare all those meals in a pot as well - where one boils the water and adds the dry ingredients in, then you simply let your meal sit for 10-15 minutes and it is dinner time. See my profile for my links if you want more info!
That's true that alchie stoves are darn light, but besides needing 3 stoves, you'll then also need 3 pots.Sarah-You're absolutely right, when I thru hiked the AT, I didn't eat a single "Mountain House" or other meal like that.
For long trips the word is that alcohol is actually heavier (after 4 days) than canister stoves W/ foil windscreens. I use a Trail Designs Ti Sidewinder and ESBIT tabs for longer distances. One tab per meal (but that only works with a CC stove).
The stove choice depends on the menu. Four people cooking, not simply rehydrating food takes more burn time. When I "cook" food, not simply boiling water I go back to my old and ancient Svea 123 or my Whisperlight. Neither have failed me and the fuel weight is accepted to ensure well prepared hot food.
Canister works fine. There are even quite a few opportunities to pick up additional fuel along the way: Yosemite Valley, Tuolomne Meadows, Reds Meadow, VVR and Muir Trail Ranch.I keep my canister in my tent at night and warm it up for a couple of minutes in the sleeping bag before I boil my water for morning coffee.
You must login to post.
MEMBERSHIP IS REQUIRED TO POST: You must be a Forum, Annual or Lifetime Member to post messages in the backpackinglight.com forums.
SUBSCRIBE NOW »