Bug Out Bag Basics: Cooking Outdoors Using a Solo Stove

Gaye LevyGaye Levy | Apr 17, 2019

Have you ever thought about how you would cook on the run?  What I mean is this: you are ordered – or need – to evacuate the shelter of your home and are not sure where you are going.  You may need to camp out and you are most definitely going to have to fend for yourself.

The bug-out-bag is ready to go will all kinds of gear including some paracord, a good knife and whistle, Mylar sleeping bags and a tent, water purification tablets, first aid items, plus some freeze-dried food pouches.  Life is good, right?

Now wait a second.  How are you going to cook your food and what are you going to cook it in?

Today I am going to share with you the results of testing the amazing little Solo Stove and offer up some suggestions for including such a stove and some related gear in your bug out bag.  Because I am so biased about these things (Solo Stove is a sponsor here on Backdoor Survival), I decided to let the Survival Husband share his opinion of this nifty little stove.

This article was updated in March 2016.  Please visit this all new product review on the Amazing Solo Stove.

How to Use the Amazing Solo Stove | Backdoor Survival

 

 

 

 

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5 Responses to “Bug Out Bag Basics: Cooking Outdoors Using a Solo Stove”

  1. Nice little stove. i like that you can burn stuff you dont need, On the subject of cooking, here is how to cook with a container of shortening. I tried it and it works and you can use it to get rid of rancid fats and oils.

    //www.instructables.com/id/Cooking-With-FatAs-A-Fuel/?ALLSTEPS

    Reply
    • I want to give this one a try. We all know that canned shortening is not very good for you health-wise, put there are lots of uses for it in a survival situation.

  2. I grew up with a mom who could cook “anything”. She was a true southern lady! And, she always used her cast iron skillets! They were well seasoned and the meals she prepared were awesome…best fried chicken ever and cornbread that would melt in your mouth. I will ALWAYS recommend the cast iron skillets. There is one other use that perhaps no one would think of…they make a great weapon!!!

    Reply
    • Donna – You are making my mouth water!

  3. Have been reading several ‘Prepper etc.’ e-newsletter for several years and have put together some ‘plans’ without really personally working through any without running water, electricity, refrigeration or freezing. I’ve raised poultry and other small animals for decades…however, tried to go from live chicken to fried chicken without electric, running water, or other modern assistance items, except my old dull hunting knife! Selected what was one of the hottest days of the year, my outdoor work table and time of day put me in the hot sun side of the barn lean-to. For those used to ‘modern’ butchering and prep methods may be in for some real SHOCKS from dry plucking to cleaning carcass, knife, hands etc without water, electric and refrigeration or freezer tools! I was able to get the job done in somewhat longer time than usual, however, I had to do this as a kid with my mother about 50 years ago. Haven’t seen or read any scripts detailing HOW TO DO IT…There are a lot of tips and methods that I had to really go back in my memory to get from the live bird to the cooked bird om the plate!

    Reply

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