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🥾 Equipment and Clothes
Cooking on the camino
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[QUOTE="koilife, post: 196854, member: 21898"] Scott --- 100% agreed with the above opinions that there's no need for a stove when dealing with the Camino Frances (I can't speak to walking from Paris, but perhaps an argument can be made for some portion of that trip). If you're an experienced backwoods backpacker, the Camino is a different animal than what you're used to, and your equipment decisions will need to reflect that. If you're talking about a 10-20 gram "pop can" stove, plus a couple ounces of alcohol/fuel, plus another 10 grams for a heat shield, etc. the weight does build up, but not significantly. BY the time you're using Trangia stoves plus fuel, you're pushing towards 1/2 lb. You'd need to be outside the albergue at least, and possibly outside the town (I'm not sure what laws govern use of open flames and possible toxic fumes, depending on your fuel selection). Then, you're subject to weather inconveniences and lack of convenient facilities. Most folks who want a hot drink in the morning/evening use a lightweight coil heater to boil water, or they go to the local cafe. If you're talking about full-fledged, regular cooking on your stove, then you're also talking backpacking cookware and before you blink you're really in the business of camping instead of albergue cruising. In full disclosure, in my survival kit I carry a collapsible tripod Esbit/hexamine stove and two Esbit/hexamine tablets for a total weight of about 35 grams. The day I crossed the Route Napoleon from SJPdP to Roncesvalles, the weather got so dicey that I came very close to 'going to ground' and would likely have broken out the stove if I had been forced to overnight. Aside from a situation like that, I can't see a stove (no matter how light) being at all useful. Your mileage may vary. [/QUOTE]
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