From: CoopWright@aol.com
Date: Fri Feb 07 2003 - 10:43:45 CST
Gary
Good questions concerning pots. If your entire crew brings 2-quart pots, you are going to have lots of pots to clean and lots of stoves to cook. In the past our 12 man Philmont crew used two 4-quart pots for supper entree, one 4-quart pot for dessert, and one 4-quartpot for hot water. These 4-quart pots were the standard aluminum pots found in the Trail Chef kits. We did not like using the 8-quart pot for a couple of reasons. We found them to be incredibly hard to pack away in backpack. Plus, with its large surface area, it took forever to heat water. But most importantly, we found the 8-quart to be pretty unstable on top of a Peak I stove. So we switched to the 4-quart pots only. However, in 2000, you could just barely fit the supper entree for 12 in two 4-quart pots. Now that Philmont has added MORE food to the entree, we made the switch to 6-quart pots. This means you will need 3 stoves-2 for the entree and one for the hot dessert and hot water.
Cooper Wright
Associate Advisor, Crew 1519
Co-author of the Philmont Advisor's Guide
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