Reference
Cooking
Hybrid HE pot + issued pot · sterilize · sump
Equipment
| Item | Type | Weight | Qty | Notes |
|---|---|---|---|---|
| Fire Maple FMS-118 | Stove | in bundle | 2 | 1 per cook team |
| Bulin 1.5L/2.1L HE pot | Heat exchange pot | in bundle | 2 | Nested with stove |
| Cook kit bundle total | Stove + HE pot + fuel + lighter | 28.47 oz [weighed] | 2 | Per cook team |
| Fuel canister (primary) | Isobutane | in bundle | 2 | 1 per cook team |
| Fuel canister (spare) | Isobutane | 10.76 oz [stated] | 1 | Backup · 3rd canister |
| Philmont issued pot w/ lid | 8-quart aluminum | 1 lb 5.8 oz | 1 | Rehydration + serving |
| Philmont dishwashing pot | 8-quart aluminum, no lid | 1 lb 4 oz | 1 | Wash + rinse |
The cook method · 7 steps
- 1
Boil
Fill HE pot. Ignite Fire Maple. Bring to a full rolling boil.
- 2
Sterilize
Submerge all personal bowls and utensils in boiling water. Hold several seconds. This is the official Philmont method — do not skip.
- 3
Rehydrate & serve
Transfer boiled water to the issued 8-qt pot. Add food. Cover. Rehydrate 10–15 min. Serve into sterilized bowls.
- 4
Eat clean
Eat everything. Lick the bowl clean. Every bit of food left behind becomes a smellable.
- 5
Wash & rinse
Water + 1 drop Camp Suds in the issued pot. Scrub with the scrubby. Rinse pots and personal bowls.
- 6
Sump & dispose
Pour all grey water through the strainer into a sump hole. Strained food particles into the yum yum bag — out at the next staffed camp. Never pour grey water on the ground or near a water source.
- 7
Bear bag
All food bags, wrappers, smellables into the bear bags. Hang before crew sleeps. No exceptions.
Cook team structure
Cook team structure: 2–3 crew members run both stoves, both pots, and cleanup. Crew Leader assigns cook and cleanup roles. Rotate every meal so all crew know the system by Trail Day 2.