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The G.I. pocket stove is 8 + 1 ⁄ 2 inches (220 mm) high and 4 + 1 ⁄ 2 inches (110 mm) in diameter, and weighs about 3 pounds (1.4 kg). It was designed to burn either leaded or unleaded automobile gasoline (sometimes referred to as "white gasoline" or pure gasoline, without lead or additives).
Throughout its history, Coleman has produced a wide variety of equipment primarily aimed at the camping and recreational markets. A prominent product is the Coleman Lantern, a series of pressure lamps that were originally made to burn gasoline. Current models use Coleman fuel or propane and use one or two gas mantles to produce an intense white ...
Outdoor cooking with a large pot and other utensils A gas cartridge portable stove. Outdoor cooking is the preparation of food in the outdoors. A significant body of techniques and specialized equipment exists for it, traditionally associated with nomad in cultures such as the Berbers of North Africa, the Arab Bedouins, the Plains Indians, pioneers in North America, and indigenous tribes in ...
Coleman fuel is used primarily for fueling lanterns and camp stoves. It is usually sold in one-gallon cans in the United States; [3] in Europe it is usually sold in one-litre bottles. [4] Originally, it was simply casing-head gas or drip gas, which has similar properties. Drip gas was sold commercially at gas stations and hardware stores in ...
Svea 123 stove. The Svea 123 is a small liquid-fuel (naphtha, commonly referred to as white gas or Coleman fuel) pressurized-burner camping stove that traces its origins to designs first pioneered in the late 19th century.
Camping food is food brought on or designed for camping, hiking, and backpacking trips. The term also encompasses ingredients that can be used to make said foods. The term also encompasses ingredients that can be used to make said foods.
Appetizer: frozen pizza, baby kale, salsa, ground beef; Entrée: lamb chops, baby carrots, bacon-wrapped avocado with egg, espresso drink; Dessert: cereal-infused milk, bananas, peanut butter, edible cookie dough; Contestants: Rachel Prokupek (Sophomore), University of Pennsylvania in Philadelphia, PA (eliminated after the appetizer)
The Bedourie oven is an Australian adaptation of the camp oven . Drovers working on Bedourie Station, in western Queensland, found that the heavy cast iron camp ovens they used for cooking would often break as a result of falling from their pack horses. The Bedourie oven was developed in response to this problem.