$7 Stove Windscreen

A kitchen splatter guard is just the right size for a backpacking stove windscreen. It costs $7 and weighs eleven ounces. A little heavy but a good choice for Boy Scout patrols.

It is tall enough to shield the flame of a canister-topper stove and big enough to leave room around the fuel tank so it won’t overheat.

Windscreen 1

A view from the top, showing the room for ventilation or bigger pots. Back in the 1970’s, my dad made a windscreen like this by bending some tabs on thin sheets of aluminum.

Windscreen 2

The one I bought is the Norpro Nonstick 3 Sided Splatter Guard. Each panel is 10 inches wide and 9 inches tall. The Amazon price varies. It cost $5.55 when I bought it. Similar splatter guards should be available at department stores or hardware stores that sell kitchen tools.

Windscreen 3

SOTA at Philmont

There are thirteen summits inside Philmont Scout Ranch that are listed in the Summits on the Air (SOTA) amateur radio program. There are another three within the Valle Vidal region to the north of the ranch. Only two of these sixteen peaks have been activated by SOTA operators, Baldy Mountain and Shaefers Peak.

SOTA is an award scheme for radio amateurs that encourages portable operation in mountainous areas. I think it is a great match for Scouting, combining the outdoors, technology, and world fellowship. Grab a radio, hike to the top of a mountain, and talk to people.

Here is a map of the Philmont South Country, which has most of the SOTA summits.

Philmont SOTA South

Starting at the north and moving south, these are the SOTA summits. If the summit does not have an official name, SOTA uses the altitude. An unnamed summit that is 8820 feet tall will be “Point 8820”.

Philmont Region Summit Name SOTA Reference Number of Activations
Valle Vidal Little Costilla Peak W5N/CM-001 0
Valle Vidal Ash Mountain South W5N/CM-005 0
Valle Vidal Point 11100 W5N/CM-007 0
North Country Baldy Mountain W5N/CM-002 2
North Country Point 8820 W5N/CM-023 0
South Country Point 8988 W5N/CM-018 0
South Country Phillips Mount W5N/CM-004 0
South Country Bear Mountain W5N/CM-011 0
South Country Schaefers Peak W5N/CM-016 3
South Country Black Mountain W5N/CM-010 0
South Country Garcia Peak W5N/CM-009 0
South Country Point 8881 W5N/CM-021 0
South Country Mesa Urraca W5N/CM-026 0
South Country Train Peak W5N/CM-013 0
South Country Burn Peak W5N/CM-014 0
South Country Lookout Peak W5N/CM-015 0

I used CalTopo.com to make maps with the Philmont boundaries and the SOTA peaks overlaid. CalTopo is a fantastic, free tool for making custom maps. For a modest subscription ($20/year), you can unlock more features. But the free version is still very useful.

The PDF maps are geospatial PDFs, so you can use them with a mapping app like Avenza Maps (free).

  • Map of all of Philmont with SOTA peaks, in PDF, JPEG, and on CalTopo.
  • Map of the Valle Vidal with SOTA peaks, in PDF and JPEG.
  • Map of Philmont North Country with SOTA peaks, in PDF and JPEG.
  • Map of Philmont South Country with SOTA peaks, in PDF and JPEG.

I don’t have a ride this year, but I want to go back to Philmont, with a radio!

Lentil-Bulgur Chili

I’ve made this on a few backpacking trips and it has always been delicious. It is several cuts above the normal dehydrated meal. It is simple to assemble at home and needs only a few dehydrated vegetables. On an overnight, it is worth carrying some fresh sourdough bread to accompany the chili.

This is from my favorite outdoor cookbook, The Back-Country Kitchen: Cooking for Canoeists, Anglers, and Hikers by Teresa Marrone, page 125. I’m reprinting it here with her kind permission.

Here we are, enjoying the chili with friends at Eagle Spring trail camp, near Mission Peak.

MG 5014

And here is her recipe.


Lentils, bulgur, and shredded cheese combine to make a complete protein in this delicious vegetarian chili. The sunflower seeds add great texture.

Serves 3-4.

Combine in quart plastic zipper bag:

1/2 cup lentils
1/3 cup bulgur
1/3 cup dried shredded carrot
2 tablespoons chopped celery (preferably de-stringed)
2 tablespoons husked, salted sunflower seeds
1 tablespoon chopped green bell pepper
1 tablespoon cornmeal
1 1/2 teaspoons dried onion flakes
1 teaspoon crumbled dried parsley leaves
1/2 teaspoon crumbled dried oregano
1/2 teaspoon dried garlic chips
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/2 teaspoon celery salt
4 sun-dried tomato halves cut in half-inch pieces (I used oil-packed)
half of the leather from an 8 ounce can of tomato sauce (I used some sun-dried tomato paste)

Carry separately:

1/2 cup cheddar cheese (I use pre-shredded cheese)

In medium pot, boil 2 1/2 cups of water. Add mix; stir thoroughly. Cover and allow to stand for 15 minutes. Stir well and return to boiling. Reduce heat and simmer, stirring occasionally, until the lentils are tender, 15 to 20 minutes; add additional water (1/2 cup) if the chili begins sticking during cooking. While the chili cooks, shred or coarsely chop the cheese. Sprinkle each serving with cheese.


I’ve also made this at home, using fresh ingredients for the dried vegetables. It was just as tasty at home, something that isn’t always true for trail meals.

The cookbook has a handy chapter of equivalents for dried and fresh ingredients. I replaced the dehydrated vegetables with fresh and sautéed them before cooking the lentils and bulgur.

1 cup diced carrot
1 cup chopped celery (I add chopped celery leaves because I like celery)
1/2 cup chopped green bell pepper (I use poblano because my wife doesn’t like bell pepper)
1/2 cup chopped onion
1 tablespoon minced garlic
4 ounces tomato sauce
1/4 cup chopped parsley (or to taste)
olive oil

Sauté the onion, carrot, celery, and bell pepper in one or two tablespoons of olive oil until the onion is translucent.

Add the garlic and sauté another minute (until fragrant).

Add water and all remaining ingredients except the parsley and cheese. Bring to a simmer. Cook for 15-20 minutes or until lentils are tender. Different lentils cook for different times, so check the package.
Stir in the parsley.

Serve topped with cheese.

Back country kitchen The Back-Country Kitchen is available at Amazon.

What’s Cooking on the PCT

If you’d like to eat better on the trail, you should get this book with the favorite recipes from more than forty PCT hikers. Most trail cookbooks follow a single style, but this one is a wide-ranging trip through different styles of prep (home dehydration, supermarket food, no cook) and eating (big breakfast, vegan, high protein).

What’s Cooking on the PCT 2015 is the first of a planned yearly collection from Pacific Crest Trail thru-hikers.

Whats cooking 2015

Some samples: vegan bean chili stew, vegan hete bliksem (spiced apples and potatoes), big shakes or super oatmeal for big breakfast hikers, a couple of ramen pseudo-Thai meals, a Roman army lentil stew, Leebe bedouin bread baked in coals, loaded mashed potatoes, Thanksgiving in a bowl, and finally quick and dirty peach cobbler (using Louisiana Fish Fry brand cobbler mix.

There is also a recipe for Costco chocolate chip cookies with canned whipped cream and a cherry on top from the “Sonora Pass Café“. Now that sounds like Scout food.

My favorite preparation instruction is for the Leebe bread: “Take it out of the fire and beat the loaf up to break off the burnt crust and shake off the dust.” That is something I need to make on a trip.

All of this for under ten dollars, and half the profits go to the Pacific Crest Trail Association. Hard to lose with that deal.

You can get it from Amazon or the author’s website.

Philmont Pack Weights 2010

I finally found the pack weight notes that I took at Philmont base camp on the morning we started on our trek in 2010.

I’ve estimated base weights by subtracting thirteen pounds. We were carrying four days of Philfood (seven pounds), and most of us were carrying three liters of water (six pounds).

The median pack weight was 42 pounds (29 pounds estimated base weight). The average was 40.1 pounds (27.1 pounds estimated base weight). Total pack weight for the crew was 401 pounds.

Most of the time, a crew will be carrying two days or less food. Subtract three or four pounds from these numbers to get a mid-trek pack weight.

Philmont packs crop

This photo is from the “trail” up the south side of Mount Philips. That was the steepest and highest trail we hiked (11,742 feet), and we were carrying six liters of water each. The summit camp is dry, and we wouldn’t have any water sources until the next evening.

Crew Member Trailhead
Weight
Est. Base
Weight
Notes
Josh 32 19 crew leader
Derek 37 24
Jason 37 24
John 40 27 external frame pack
Michael 42 29
Mike 42 29
Robert 42 29
Walter (me) 42 29 advisor
Oliver 43 30 external frame pack
Larry 44 31 advisor, external frame pack

Next time, I’d plan the crew gear weight and distribution better. Our crew gear was pretty heavy, and I think the advisors took a little more than our share. We planned to bring a lighter tarp, but our crew quartermaster forgot it.

We had spent a fair amount of time with the crew, teaching them lightweight techniques and doing pack checks. We could have spent more. Philmont tells people to prepare for carrying packs that weight from 45 to 55 pounds, so we were much better than the typical crew. Still, we probably could have been lighter by five to eight pounds per person without spending a lot of money.

What was my pack like?

  • 17 pounds base weight, essential personal gear only
  • 23 pounds including big camera, chair, and book
  • 25 pounds with crew gear, mostly first aid
  • 37 pounds estimated with three days food

Philfood is 1.75 pounds (800 grams) per person per day, so carrying four days instead of three makes that 38 pounds. Obviously, I added another four pounds of crew gear, mostly fuel canisters. 42 pounds was a bit heavy for the Six Moon Designs Starlite pack I used, but it was comfortable after we ate the first day or so of meals. We only carried a four day load at one other time.

How important is a comfortable, light pack at Philmont? I think it means you have a much better experience. Towards the end of the trek, our crew was singing on the trail and passing other crews.

Our Ranger said we were the best-prepared crew he’d had that summer.

Every member of the crew became an Eagle Scout.

The Scout with the lightest pack loved Philmont so much that he went back for Rayado the next year, then was a Philmont Ranger for the next two years.

MSR Wins Again

The troop’s MSR WhisperLite stoves just keep going, even though the Scouts lose the windscreens. But we can buy replacements. Now, the stuff sacks are just worn out, but I e-mailed MSR and they are available as parts, though not listed on the website.

MSR stuff sacks

So, for $10 each, our stoves have brand new stuff sacks to keep the soot off the rest of our gear. They don’t say “WhisperLite” like the old ones, but they are pretty obviously MSR stove bags.

The next time I need a backpacking stove, I’ll think about who might have spare parts for me twenty years from now. MSR will be high on the list.

A Gift for your Backpacking Chef

We can all find dehydrated onions, but what about dehydrated carrots or cabbage? Make sure that your backcountry chef has what they need.

The Harmony House Backpacking Kit is a collection of eighteen packages of different kinds of freeze-dried vegetables. Each package is one cup of freeze-dried vegetables in a zip-lock bag. The kit is about $50 from most sources.

Backpacking kit

I got this for Christmas a few years ago and it has been great. Whenever I want to make a backpacking meal, I just dip into the backpacking pantry.

Here is the list of the vegetables in the kit, each item is one cup of freeze-dried veg:

  • Carrots (2)
  • Diced Potatoes (2)
  • Green Peas (2)
  • Tomato Dices
  • Sweet Celery
  • Cut Green Beans
  • Sweet Corn
  • Green Cabbage
  • Mixed Red & Green Peppers
  • Chopped Onions
  • Black Beans
  • Northern Beans
  • Lentils
  • Red Beans
  • Pinto Beans

The perfect companion to this gift is a backpacking cookbook. I recommend Trail Cooking by Sarah Kirkconnell and The Back-Country Kitchen by Teresa Marrone. The first is focused on backpacking meals, the other covers the full spectrum from backpacking to cabin cuisine. Might as well get both, I can’t choose.

The Backpacking Kit from Harmony House.

The Backpacking Kit from REI.

The Backpacking Kit from Amazon.