Obviously a lot of my outdoor kit is now well over a decade old.
After a little hunting around where all my outdoor gear is stored. I eventually found my Bushbuddy wood burning stove.
Naturally I had to fire it up, which I did yesterday.
The Bushbuddy is a rather cool stove. It’s double walled, and creates this secondary combustion that makes it really efficient. I’m not sure about the lack of soot though from the flame. As my old pot I used with it will show otherwise.
Another cool feature of the Bushbuddy design is it has a heat shield in the base stopping it from scorching the ground. Very important when you practice leave no trace.
I have two new meth stoves! Yeah just what I needed (having 30 odd already). The first arrival was a Trangia burner (which I may of mentioned already). Which I can’t believe I never had. The second being a Goshawk Swirling Flame OP-100. That has a sealing cap. Which means like the Trangia it can still have fuel left in it after us.
In my setup or planned setup. I see the Trangia or Goshawk as back up stoves to a wood burning stove such as the Bushbuddy or Kelly Kettle.
I’ve also been thinking about food/menus for trips.
Obviously this thinking has involved looking at one or two YouTube videos. Some have been specific hiking channels, others bushcraft related. But it does get me how impractical some of these are on their suggestions. Cooking a full English fry up, or a beef stew and dumplings on a Trangia (2 hour cook time!)
My plan is to try and use my jazz style of cooking in the outdoors.
So using templates/formulas/ratios create food that cooks in under 30 minutes. In combo with once again making my own dehydrated meals.
I think one thing that is ideal for hiking is over night oats. The only tweak to my current recipe is to add powdered milk so that all you add is water and leave.
I’m not going to carry raw meat out to the middle of nowhere. My thinking is to go the vegan route and use dried soya mince (it does make a good spagbol) and slightly larger soya chunks.
It should be more than possible to make a really nice chili, curry, stew, and spagbol using dried ingredients from scratch that cook in less than the 30 mins time limit I want to aim for.
Now to develop those recipes!