Mastering High-Altitude Cooking: Essential Tips for Success 

Sep 13, 2023

High-altitude cooking can be challenging, even for those who know their way around a quality camp stove. The thin air, cold and wind of cooking above treeline can complicate even basic tasks, like boiling water, so you can forget about creating complex dishes above treeline without the right gear. The reality is that some stoves just aren’t built to burn well in the alpine zone.  Preparing for a high-altitude environment before you head out is one of the best things you can do for yourself. Fortunately, there are ways to maximize the efficiency of your high-altitude cooking kit. Here’s what you need to know to set yourself up for culinary success at high elevations.   Understanding the Challenges of High-Altitude Cooking Did you know that water boils at a lower temperature at high altitudes…

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The Ultimate Guide to MSR Fuel

Aug 7, 2023

You’re psyched. You just bought an MSR® camp stove—the undisputed gold standard for everything from expeditions and extended road trips to casual backpacks and a weekend of family camping. In that process, you likely considered what type of fuel you wanted your new stove to use: liquid fuel or canister fuel. Now that you’ve made that primary choice, you may find yourself wondering a host of questions, from finding compatible fuel away from home to basic use tips to make the most of your stove or stove system. So, here’s a soup-to-nuts compendium of the most common questions we receive about MSR fuel to keep you going no matter where you want to be. What is MSR IsoPro™ Fuel? MSR IsoPro fuel is the magic sauce inside our fuel canisters….

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Building Your Backcountry Kitchen, Part 2: The Essential Ingredients

Jul 31, 2023

I grew up in a family that embraced the convenience of freeze-dried meals and deviled ham when it came to camping trips. It wasn’t until a college spring break trip to Baja’s Bahia Concepción that I discovered it’s possible to actually, you know, cook while camping. We’d procured some scallops from the bay. My friend Caroline, an avid cook, sautéed them with garlic and chili flakes, adding a splash of her beer and a squeeze of lime to finish. I was gobsmacked—left to my own devices, I’d been subsisting on canned frijoles refritos and tortillas. That pivotal moment not only inspired me to go to culinary school, it redefined what I thought of as camping fare. Today, there are certain ingredients that are staples in my home and backcountry kitchen….

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