Re: [Paddlewise] Scoring a Trangia

At 7:56 PM -0500 3/14/00, Michael Daly wrote:
>[SNIP]
>
>PS - after cooking with an alcohol stove for three weeks  on a sailboat
>twenty three years ago, I still can't bring myself to use an alcohol
>stove today.  Too low a cooking temperature.
>

Not wanting to beat a dead horse but... The Trangia actually has a 
very hot cooking temperature. I'm not just talking about boiling 
water either. I like to prepare pretty elaborate meals (as many here 
who have paddled with me can probably attest), that means Thai 
curries, hashbrowns with veggies, breakfast burritos and lots of 
things that need both high boiling heat and low simmering heat. In 
fact, I don't think I've ever actually cooked anything freeze dried 
-- I'm probably too cheap.

The Trangia uses a "jet" (OK, I'm making the terminology up) system 
that works much like your typical MSR stove. Once the stove heats up, 
the small holes around the perimeter start to jet and kick out quite 
a bit of heat. I still have my Whisperlight to use as a back up or 
for really cold cooking, but since getting the Trangia I simply 
haven't needed it.

-Patrick

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