Uploaded February 2021 | Updated September 2026, 3 weeks ago
Out Bushcraft camping in really cold weather. Hands down the best adjustable pot hanger ever. Cant believe I didn't think of this before. It's so simple. And stable. It handles a load better than the adjustable knot slider I usually do. I'm very fond of simple and fast solutions so this one is a keeper. (until next time when I'm bored with it and make another lol)
A word about cooking in the wild. As with the hanger, also the cooking needs to be simple and not to time consuming. When I make a soup in my kitchen at home I fry veggies and meat, spice up and roast the flavor before adding the fluid. So what happens if you just put a frozen block of mince and thaw it directly in fluid and then add raw veggies? I've never done that before so I was very surprised I didn't notice much difference. Its still a hundred times better than freeze dried food. I have seen people who brand themselves wilderness chefs and release books etc on the subject. IMO I have not seen them simplify things. They cook exactly like in a modern kitchen. And you would need a helicopter to get their cast iron kitchen gear with seven pots, iron tripods, chains etc out there. Its rustic back porch cooking really. So this has been something I wanted to make happen. Wilderness cooking that works on real hikes in all seasons. To use only the fire, a small lightweight frying pan and some vessels. Steel only except my coffee pots. Simple and as fast as possible. And some people cant understand how you can bring a whole chicken out there. It's added weight sure. But first day of the hike you are very strong and you eat it the first evening.Then the pack feels so much lighter the next day. I mostly start with the heavy foods and work my way down to freeze dried and noodles the last day. I always bring freeze dried but I don't shoot all my meals for you guys. The reason I started with this was that I had a problem with acid reflux on my longer hikes up north in my 20s. It was the freeze dried food. My first step was to bring 5 carrots wrapped in a cloth on the next hike. I mixed them with the freeze dried meals and felt a small improvement. That and some fresh fish made a big difference. I can understand the ultralight hikers don't want to carry potatoes and meats, but it does not take much to improve the food if you try out a method that works individually.
I slept under the stars the last night. Mil-tec lightweight rain poncho directly on the snow, then Canvas Lavvu folded, thermarest neoair xtherm, reindeer skin (very lightweight). And this time I mixed the Carinthia Defense 4 with a 400 gram marmot goose down summer bag inside. I was very warm down to -22C! Once down in the bag I realized I forgot my wool socks in the backpack hanging in a tree. But I didn't need them! Great combo and it packs down just as small in the compression bag with the marmot inside. But let's never forget sleep system success is always good insulation from the ground. Thanks for watching!
Out Bushcraft camping in really cold weather. Hands down the best adjustable pot hanger ever. Cant believe I didn't think of this before. It's so simple. And stable. It handles a load better than the adjustable knot slider I usually do. I'm very fond of simple and fast solutions so this one is a keeper. (until next time when I'm bored with it and make another lol)
A word about cooking in the wild. As with the hanger, also the cooking needs to be simple and not to time consuming. When I make a soup in my kitchen at home I fry veggies and meat, spice up and roast the flavor before adding the fluid. So what happens if you just put a frozen block of mince and thaw it directly in fluid and then add raw veggies? I've never done that before so I was very surprised I didn't notice much difference. Its still a hundred times better than freeze dried food. I have seen people who brand themselves wilderness chefs and release books etc on the subject. IMO I have not seen them simplify things. They cook exactly like in a modern kitchen. And you would need a helicopter to get their cast iron kitchen gear with seven pots, iron tripods, chains etc out there. Its rustic back porch cooking really. So this has been something I wanted to make happen. Wilderness cooking that works on real hikes in all seasons. To use only the fire, a small lightweight frying pan and some vessels. Steel only except my coffee pots. Simple and as fast as possible. And some people cant understand how you can bring a whole chicken out there. It's added weight sure. But first day of the hike you are very strong and you eat it the first evening.Then the pack feels so much lighter the next day. I mostly start with the heavy foods and work my way down to freeze dried and noodles the last day. I always bring freeze dried but I don't shoot all my meals for you guys. The reason I started with this was that I had a problem with acid reflux on my longer hikes up north in my 20s. It was the freeze dried food. My first step was to bring 5 carrots wrapped in a cloth on the next hike. I mixed them with the freeze dried meals and felt a small improvement. That and some fresh fish made a big difference. I can understand the ultralight hikers don't want to carry potatoes and meats, but it does not take much to improve the food if you try out a method that works individually.
I slept under the stars the last night. Mil-tec lightweight rain poncho directly on the snow, then Canvas Lavvu folded, thermarest neoair xtherm, reindeer skin (very lightweight). And this time I mixed the Carinthia Defense 4 with a 400 gram marmot goose down summer bag inside. I was very warm down to -22C! Once down in the bag I realized I forgot my wool socks in the backpack hanging in a tree. But I didn't need them! Great combo and it packs down just as small in the compression bag with the marmot inside. But let's never forget sleep system success is always good insulation from the ground. Thanks for watching!
