Camper Christina drops by to tell us about her recent Temagami trips.

It's a pretty epic trip if it involves a 4 kilometer portage that you had to sleep on!!!

I also don't think I've ever had a 100 meter portage take an hour and a half, but here we are....

Transcript

00:00 - 00:01
Hello, and good day, eh?

00:01 - 00:04
Welcome to the Super Good Camping podcast. My name is Pamela.

00:04 - 00:04
I'm Tim.

00:04 - 00:06
And we are from SuperGoodCamping.com.

00:06 - 00:10
We are here because we're on a mission to inspire other families to to enjoy camping adventures

00:10 - 00:12
such as we have with our kids.

00:12 - 00:17
Today's guest is another in our manufacturers, outfitters, retailer series, essentially, experts

00:17 - 00:20
on a particular piece of gear or similar pieces of equipment.

00:20 - 00:26
Keith Arc is one of the 4 friends that founded Kidd Products, that's K IHD Products, and he's

00:26 - 00:31
here to talk about twig collect, Twig Stoves and Reflector Ovens. Welcome. Welcome, Keith.

00:31 - 00:32
Hello. Hello.

00:33 - 00:34
Hi. Thanks for joining us.

00:34 - 00:37
Thank you. Well, thank you for having me.

00:37 - 00:42
Cool. Cool. So so the right out of the gate, just because it's a cool story and I would like

00:42 - 00:45
our audience to hear it, how did you guys come up with the name?

00:46 - 00:52
Well, I can sort of read our biography or I can't, but we, came up with the name, but there's

00:52 - 00:53
4 of us at canoe together.

00:54 - 00:57
We like to take multi day trips together.

00:58 - 01:03
And as we're getting older, we decided, okay, what are we gonna do about the weight of these

01:03 - 01:04
crazy packs that we carry?

01:05 - 01:09
Because we multi day trip, typically 8 days.

01:09 - 01:14
So 4 large adult males, that's upwards of 8 bottles of fuel.

01:14 - 01:16
That gets heavy, especially that first day.

01:16 - 01:20
So we started looking at Styx, though. We thought about it.

01:20 - 01:21
We started playing with it.

01:21 - 01:28
So we bought a couple, tried them, wrote down what we liked about them, what we didn't like

01:28 - 01:33
about them, and then let's see if we can design our own.

01:33 - 01:37
So we started with electrical boxes, believe it or not. They sort of work.

01:37 - 01:42
They have a problem in that the zinc is toxic. Note to self.

01:43 - 01:47
Then we had a friend say, make it out of aluminum for lightness. Well, we did.

01:47 - 01:50
Well, we melted that one. That's a lot.

01:51 - 01:54
So then we hit on this design.

01:54 - 02:02
One of the guys, Ingo, he's a watchmaker by trade, and he has all the appropriate tools, especially the saw.

02:03 - 02:12
And he designed this one, and we based the size on we need to be able to put a large frying pan on top.

02:12 - 02:18
We wanted to be able to put our coffee pot on top, as well as we wanted it to be efficient.

02:18 - 02:23
And that's one of the things playing with the other types of stove that we found was to get it efficient.

02:24 - 02:26
The one type we had was actually kinda neat.

02:26 - 02:31
It was square and it was, you know, conical shape, Very efficient at the top with the heat coming

02:31 - 02:35
out, but it was too small, and it was a little too high.

02:35 - 02:40
Couple of the others we looked at were just too big, and and we felt that based on that, the

02:40 - 02:44
amount of fire you had to build inside was a little excessive.

02:45 - 02:50
So that's why we come down to the size we have to here. This is our stove.

02:50 - 02:53
It's approximately 4 and a half inches wide. It's a square.

02:53 - 02:56
It's 4 and a half by 4 and a half or 5 high.

02:56 - 03:00
But we can put our frying pan on that.

03:00 - 03:02
We can put our coffee pot on that.

03:02 - 03:10
And we find that the size gives us really good heat concentration at the bottom of our pans.

03:10 - 03:15
And then with the way we run our cross straps, which you just saw, the heat actually will come

03:15 - 03:21
underneath your pan and up the side, which gives us a little bit more efficiency for heating a larger fan.

03:21 - 03:27
Right. Yeah. I've I've going back to our eldest and I are he's he's my endpoint.

03:27 - 03:28
That's his bedroom behind me.

03:28 - 03:32
He's our he's my backcountry partner.

03:32 - 03:40
And, in the early days, we had a a bio light, so a twig stove but with a fan attached to it as well.

03:40 - 03:46
And the concentrate's great, you know, to to have to be able to use branches and bits and pieces

03:46 - 03:51
and pine cones and whatnot, you know, that you find are kicking around your campsite in the backcountry.

03:51 - 03:59
But the concentration of it was was, I'd say, 2 and a half inches across, maybe 3 inches of heat dispersion.

03:59 - 04:03
So it would burn the crap out of whatever was in the center of your pan, and and the stuff at

04:03 - 04:08
the outside would be forever to cook for the for the heat to to wick out to it like that.

04:08 - 04:12
So bigger bigger bigger dispersion is a little bit better idea.

04:12 - 04:17
Yeah. And and there is another problem we found with the biolite is you have to take your pot

04:17 - 04:18
off to put the stick in it.

04:18 - 04:21
Oh, that's true too. I hadn't thought about that.

04:21 - 04:22
Yours yours feeds through the front.

04:22 - 04:23
You've got a little door in it.

04:23 - 04:25
It's a front door. Yeah.

04:25 - 04:27
And we don't care the size of our sticks.

04:28 - 04:31
If you go on our Facebook page, you'll see lots of pictures.

04:31 - 04:33
We just keep shoving the sticks in.

04:34 - 04:35
They can stick way out the front door.

04:35 - 04:40
We just we don't have to break them down the exact size every time, and you just keep shoving

04:40 - 04:42
them in as they burn down. Good point.

04:42 - 04:44
That was another feature we looked at.

04:44 - 04:47
Do we have to make the sticks the right size all the time? And then Oh.

04:47 - 04:51
Then going with that, we designed a door to go on it.

04:51 - 04:58
And so if it's really windy, we can throw the door on it, stop the amount of air just blowing through it.

04:58 - 05:03
When you're done cooking and you just wanna keep the pot warm and you got a bit of colds in

05:03 - 05:07
it, throw the door on it, keeps it as a nice warm box.

05:07 - 05:12
In the case of a fire ban, this is something we talked to the Ministry of Natural Resources

05:13 - 05:16
and Forestry and Resources people.

05:16 - 05:23
We can use an alcohol burning stove in it as long as it has a lid that you can put on it to snuff it out.

05:24 - 05:29
So we, with an extra set of cross straps in the door, gives us that flame height to the bottom

05:29 - 05:32
of your pot again for your maximum efficiency.

05:32 - 05:37
Now alcohol stores, as you know, are not overly efficient, but at least it works well in here.

05:37 - 05:39
It works. Ports under that situation. Yeah.

05:39 - 05:43
That was that was a thing I was wondering about the same.

05:43 - 05:49
That's part of why we switched part of why we switched to, we use we do use fuel, but there's only 2 of us.

05:49 - 05:52
So we're carrying half the fuel that you are in all likelihood.

05:52 - 05:55
We we use a MSR pocket rocket for ours.

05:55 - 05:58
So itty bitty lights and has the on off.

05:58 - 06:03
That was my because we got caught 1 year where we, where we had to use the campfire, which is

06:03 - 06:08
terribly inefficient to to try to cook our dinners because we had a fire ban in place.

06:08 - 06:10
Yeah. The, the campfire is a great idea.

06:10 - 06:12
We love cooking in the campfire. Fire.

06:12 - 06:15
I'm I'll admit, we still like to cook on a fire.

06:15 - 06:18
We'll do a coffee on it sometimes or we do steak on it for sure.

06:18 - 06:22
But we find with the Stix Cove, it's a lot more efficient.

06:22 - 06:28
And we've been out in some pretty wet weather, and typically where we go on the west side of

06:28 - 06:30
Algonquin Park, we can always find dry wood.

06:30 - 06:38
We've had the stove up in Tomahogany for a 4 day trip that was no fuel. It was strictly sticks.

06:38 - 06:41
Now we did have with us some fat wood.

06:41 - 06:43
We do have a fair bit of fat wood.

06:43 - 06:49
One of our friends is a fat wood, hunter, and he keeps us well supplied with some very good

06:49 - 06:53
Ontario fat wood, and it burns extremely well in this stove.

06:53 - 06:56
Once you get it going in there, you can burn anything in it.

06:57 - 06:59
Doesn't matter how wet it is, it'll burn.

06:59 - 07:00
So, yeah, that's why we did it.

07:00 - 07:10
The other one of the things we did with our design too is we didn't want hinges, like one of our major competitors. They use a hinge.

07:11 - 07:17
And we have winter in Canada, And if your stove gets a bit wet in the winter, the hinges will freeze.

07:17 - 07:19
It's kinda hard to to set up.

07:19 - 07:23
So ours is designed in such a way that you can put it together with gloves on.

07:23 - 07:28
And we've done that down to minus 30, put our stove together with gloves on. Cool.

07:28 - 07:31
It it it's come in handy winter camping.

07:33 - 07:40
So how much like a standard twig stove, lots of benefits to it, weight being one of them.

07:40 - 07:42
So you guys make yours out of titanium.

07:42 - 07:44
What's what does one of your stoves weigh?

07:44 - 07:49
So our basic stove, which is our first one that we came out with, which is a cold rolled steel,

07:49 - 07:52
18 gauge, it's 540 grams.

07:52 - 08:00
Our next up with has a door cross straps in both cold rolled steel and our stainless steel, they're they're 640 grams.

08:00 - 08:08
That being said, one of our major competition is 930 grams, but our titanium stove, we love this.

08:08 - 08:17
It weighs less than a cup of water. Weighs 240 grams. It is super light. That's crazy. It is super light. Yeah.

08:17 - 08:27
So if you take my titanium stove and add a medium size, jet foil or MSR fuel, isopropyl fuel canister.

08:28 - 08:32
You take those 2 together, that's still lighter than our stainless steel stove.

08:32 - 08:38
But we as we canoe, we'll throw a stove in 1 canoe pack, another in another canoe pack, and

08:38 - 08:40
diddy up the weight that way.

08:40 - 08:42
We just we take whatever stove we have handy.

08:43 - 08:47
My particular own personal stove is now 7 years old.

08:48 - 08:51
I have about 800 hours of burn time on it.

08:51 - 08:56
I'm also the field tester, so I get to play and burn the thing like crazy.

08:57 - 09:03
And we'll take that and maybe take a titanium if we remember to get it out of the gearbox.

09:03 - 09:05
So we'll take 2 stoves.

09:05 - 09:09
We have a toaster attachment board on top as well, so we'll take one of those.

09:09 - 09:14
So, you know, when you get up in the morning, you quite literally fire up the stove to make a pot of coffee.

09:15 - 09:15
And toast.

09:16 - 09:21
Now that being said, on a trip, we do take we will admit, we do take another stove.

09:22 - 09:25
Now that's an emergency if it really gets stuck.

09:25 - 09:27
In your case, we take a rocket.

09:28 - 09:32
I happen to take a JetFoil Mighty Mo, Very efficient.

09:32 - 09:35
Reason for that one, it's a bit bigger stove.

09:35 - 09:37
I can put my coffee pot on it.

09:37 - 09:40
Bigger coffee pot. Well, 4 of you. Yeah. I can see that.

09:40 - 09:43
I'm the only one that drinks coffee on of of our team.

09:43 - 09:48
So I just have to make a little bit for me to get my butt moving in the morning. And

09:49 - 09:53
Yeah. So for the 4 of us for coffee in the morning, we're looking at about 1 and a half to 2

09:53 - 09:55
liters of water to start with. So Yep.

09:56 - 09:57
We can perk our coffee.

09:57 - 10:00
That's a bit. That's a bit. Okay.

10:00 - 10:06
So I think that probably pretty much covers how Twig stoves work and and some of the cool things about your design.

10:06 - 10:12
You so you see you have a toaster toasting attachment for it for doing for doing toast in the morning.

10:13 - 10:16
What about what about pots and things like that?

10:16 - 10:20
Do you have have you specifically made things to go along with the twig stove?

10:21 - 10:29
No. We have not. Our typical pots that if we're doing a multi day trip is we carry a MSR I was

10:29 - 10:31
gonna say Alpine, but that's the one I've got.

10:31 - 10:34
It's a next size pot set up from the Alpine.

10:34 - 10:37
It gives us a much bigger pot for doing pasta.

10:37 - 10:43
We carry a GSI 10 inch frying pan, which will cook a pound of bacon.

10:43 - 10:52
So but when we go when I go solo or we go with just the 2 of us, we do sell kid products.

10:52 - 10:56
We do sell a titan titanium pots that we have sourced elsewhere.

10:57 - 11:01
One's 1100 liter milliliters, and one's 750.

11:01 - 11:03
So we'll take the 2 of those.

11:03 - 11:05
They work perfectly well on it.

11:06 - 11:10
Those pots will also go on a campfire, so that's the idea behind those.

11:10 - 11:13
But as I said, for the big trips, we do take the bigger pots.

11:14 - 11:17
On the twig stove, I think I read that it folds down quite small as well. Right?

11:17 - 11:19
So it's not It does.

11:19 - 11:20
It folds down. That's it.

11:20 - 11:22
That's the pouch it goes in.

11:22 - 11:23
Unfortunately, I don't have it in right now.

11:23 - 11:30
But this will actually fit in the cargo pant pocket in cargo pants. Cool. Yeah.

11:30 - 11:34
It it nice and small. It's very small.

11:35 - 11:40
Out of curiosity, so so you're you've you've made your coffee, your your, whatever.

11:40 - 11:41
You're breaking down your your camp.

11:41 - 11:44
You're getting ready to to head out.

11:44 - 11:47
How long does it retain the heat?

11:47 - 11:53
In other words, how long till you can pack it up comfortably and and not melt through your cargo pan pocket?

11:53 - 12:01
Well, what we do is once we're done cooking, we'll dump out the, ash and whatever is left into

12:01 - 12:02
the fire pit, typically, that's there.

12:02 - 12:08
If there's no fire pit, we're at the end of a forecast, we'll dump it on a rock and dump a bunch of water on it.

12:08 - 12:10
Once you do that, it's about 6 minutes.

12:12 - 12:13
Wow. I would have thought way longer.

12:13 - 12:16
Then it's cool to it it cools off very fast.

12:17 - 12:19
We were surprised when we timed it.

12:19 - 12:24
That was a question that we had from, we actually started talking to scout leaders.

12:24 - 12:27
They were always asked us, how long does it take to cool off?

12:27 - 12:29
They wanted to use it on a hike. Right?

12:29 - 12:31
Yeah. Is there a difference

12:31 - 12:32
between the

12:32 - 12:35
steel and the titanium for that?

12:35 - 12:37
Nope. No difference at all.

12:37 - 12:38
They both cool off really quick.

12:38 - 12:42
Like, it's about 6 minutes, but it's still warm. You can handle

12:42 - 12:44
it with your hands. Yeah. What no.

12:44 - 12:48
So I I would've I would've said probably double that, I would've guessed.

12:48 - 12:53
Just We let it sit longer than that, but, no, 6 minutes.

12:53 - 12:54
Excellent.

12:54 - 12:56
We had a friend of ours who's in a big hurry one time.

12:56 - 12:58
He actually dumped a bucket of water.

12:58 - 13:04
Does it so would would you would it warp it if you if you did that, if you tried to speed the

13:04 - 13:07
cooling process up and just bapped it in the water?

13:07 - 13:11
Yeah. He instead of warped it briefly, and then it went back to its normal shape.

13:11 - 13:12
Oh, no kidding.

13:13 - 13:13
Yep.

13:13 - 13:20
Interesting. Okay. I have to give some thought to that now. Alright. That's cool.

13:20 - 13:27
And I also heard I'm sure I heard one of the boys say that you it's strong enough that you can stand on it.

13:27 - 13:36
Yeah. 1 we did a demo in 2016 at a store here in Oakville.

13:36 - 13:38
I happen to know the, store owner.

13:39 - 13:44
I was a scout leader with her, so we asked if we could do a demo of our store. He said, sure.

13:44 - 13:50
So as we were doing the demo, we were drinking coffee, which we made on the stove outside the

13:50 - 13:54
store, and he said, oh, I wonder if I can stand on it.

13:54 - 14:01
So he put it down on the pavement, and he stood on it, and he weighed in excess of £230 at the time.

14:01 - 14:02
That's amazing.

14:02 - 14:05
No problem. He stood on it. Yeah.

14:05 - 14:07
How did you guys come up with the name?

14:08 - 14:12
The name is Edie. It's, there's the 4 of us. There's the k.

14:12 - 14:14
That's my first initial, k and Keith.

14:15 - 14:21
I for Engel, Keith's the second name, second the I, h, that's his brother Helga, that's the

14:21 - 14:28
h, and the d is first initial, and Denis, our last guy in our team. So it's quite simple.

14:28 - 14:29
That's how we did it.

14:30 - 14:32
That's awesome. I like easy.

14:32 - 14:34
Yeah. The h is silent when you say

14:34 - 14:37
But you could say head.

14:38 - 14:42
The h is silent. It's that Elga is not our silent partner.

14:44 - 14:48
He always has the best jokes at camp and stuff like that. So Excellent.

14:49 - 14:52
So you guys camp at Algonquin a fair bit, I think you've said?

14:52 - 14:55
Yes. We do. Mostly on the west side.

14:55 - 15:00
This spring, Ingo and I are heading over to the southeast corner for 4 days.

15:00 - 15:03
We're gonna go in and do some light trip fishing.

15:03 - 15:04
Well, yeah. That's it.

15:04 - 15:06
Yeah. Mostly the west side.

15:06 - 15:09
Mostly access, well, I I hate to admit it.

15:09 - 15:11
We've actually gone in at Coon Lake.

15:11 - 15:17
We don't particularly like going in at Coon Lake, but there are some really pretty lakes off of that entrance. So

15:18 - 15:23
Yeah. Thomas and I did a trip off of Canoe up through the Joe's.

15:24 - 15:29
Tom Thompson, I can't remember, something something, Burnt Island Lake, and then back down through the Joe's.

15:29 - 15:35
Across the, the portage into ink and Macintosh, and then did you go down through the grassy

15:35 - 15:39
narrows into white trout, big trout? Yeah.

15:39 - 15:46
Most people don't do it in that direction. That's the clockwise direction. That's the heavy way.

15:46 - 15:54
The portage from Tom Thompson to Inc is 28 100 something metres, and it's pretty up and down.

15:54 - 15:56
So people do it the other way.

15:56 - 16:04
They'll go in through the Joel Lakes and through, Burnt Island, through the otter slides into the trout.

16:05 - 16:13
And the white trout, then through, Grassy Bay into McIntosh McIntosh, Tom Thompson, and then

16:13 - 16:19
also when you do that crazy portage, your gear your food bag and everything is empty.

16:19 - 16:21
By the time you get back to that. Yeah. Yeah.

16:21 - 16:23
Yeah. It makes sense.

16:23 - 16:26
I'm not all that bright sometimes when I'm planning trips.

16:26 - 16:28
Yeah. Neither either were we when we did it.

16:28 - 16:36
We did it, our typical heavy food bag, and it was 35 degrees Celsius by 11 o'clock in the morning,

16:36 - 16:37
the day we did it.

16:38 - 16:42
That's usually when I regret buying waterproof boots because they retain all the sweat that's

16:42 - 16:45
running off my body and filling up my boot.

16:45 - 16:51
Yeah. That's true. I walked right into I walked straight into Ink Lake with the water pump and the water bottles.

16:51 - 16:56
I've twice and filled them up so we could have water on the trail. Yeah.

16:56 - 16:58
That would make sense. Alright. Cool.

16:59 - 17:05
That's awesome about the, about the, the twig stoves or or what do you I think you call it something slightly different.

17:05 - 17:07
I don't know why I call it a twig stove.

17:07 - 17:09
People can call it a twig stove.

17:09 - 17:12
We call it a stick stove. Stick stove. That was it. Right.

17:13 - 17:16
Small wood burning appliance, whatever. That's right.

17:17 - 17:20
Do you have a cool thing that I've seen a bunch of people using?

17:20 - 17:23
I I haven't yet, but I'm interested in it.

17:23 - 17:25
Talk to me about reflector ovens.

17:26 - 17:35
Ah, reflector ovens. So we used one of the things with the sticks though is I got asked years

17:35 - 17:37
ago, can I bake them?

17:37 - 17:43
And I actually own an Outback of, which is a 10 inch round pan.

17:43 - 17:50
It's got a sports plate underneath, 10 inch round pan with a lid, and it's got a big, reflective

17:50 - 17:52
shield you put over top.

17:52 - 17:55
And, yes, you can cook on a stick stove with that.

17:55 - 18:01
You really have to know, one, how to use a outback oven, and you really have to watch how you're

18:01 - 18:03
doing it with the stick stove.

18:03 - 18:08
It's a bit of a process, but we like to bake, and we like to eat.

18:08 - 18:14
So we decided in 2020, or actually late 2019, we're gonna come up with a reflector.

18:14 - 18:19
And I haven't put the reflector oven together, but I do have one here. That's it. That's the whole thing.

18:19 - 18:22
And again, it's like the stove, it folds flat.

18:22 - 18:26
We just happen to take this and it goes down in the back of the canoe pack.

18:26 - 18:32
So it's in between your back and whatever is in the canoe pack, which is nice because then you

18:32 - 18:33
don't care how you pack.

18:33 - 18:34
You don't worry about it.

18:34 - 18:37
Is this gonna stick me in the kidneys or not? This protects it.

18:37 - 18:44
But we designed this in such a way that we could take our large pan, which fit in it from front

18:44 - 18:47
to back, as well as we like pizza.

18:48 - 18:54
So pizza in the bush, it's just basically nan bread, pizza sauce, whatever you want on top of it.

18:54 - 19:00
And I used to do that in my Outback, so we know that's the exact size we need, and that's the

19:00 - 19:02
pan size that we needed.

19:02 - 19:10
So by doing the width we did, make it a little bit wider, we could put 2 NanBread side by side in.

19:10 - 19:15
Couple things we did is we wanted I keep looking at the oven to remind me, to be able to have

19:15 - 19:19
the rack height changeable like you can at home.

19:19 - 19:23
So if I'm just doing pizzas, I have the rack in the upper position.

19:23 - 19:29
If I need to put a bigger pan because it's deeper, I'll put it in a lower position. That does work. It helps.

19:30 - 19:31
So that's what we started to do.

19:32 - 19:38
The reflector oven, it almost goes together exactly the same as our stove does. It's all slotted together.

19:39 - 19:45
There's no hinges to break, it has a bit of a locking device in the back left, and the back

19:45 - 19:50
panel locks it in place when everything goes together, And you just, you know, you build a fire

19:50 - 19:56
about the width of your hand, about like that, in front of your 6 inches or so in front and away you go.

19:56 - 20:03
So as I say in our biography, we, tested this at Frontenac Provincial Park in June of 2020.

20:04 - 20:06
I had just bought a canoe at that time.

20:06 - 20:11
I was picking it up that weekend from the local retailer who sits around the corner.

20:11 - 20:15
I'll give a shout out to Zach at Front Neck Outfitters for that beautiful canoe line.

20:16 - 20:22
And we decided we'll stay overnight, And we took the prototype with us for a reason, because

20:22 - 20:30
the campsites there have the Provincial Park fire ring, and we wanted to make sure that it would

20:30 - 20:31
fit in one of those.

20:31 - 20:36
So if you ever wanted to go park camping, you could use it. And guess what? It does.

20:36 - 20:37
Good deal.

20:37 - 20:43
So if you build the fire in the round part ring and you put the soap the reflector oven in the

20:43 - 20:45
square part, it fits perfectly.

20:45 - 20:47
That's awesome. That's why we did it.

20:47 - 20:52
So how how exactly does a reflector oven work? What's the the process?

20:53 - 20:55
So the reflector oven works.

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This is the front of the reflector oven.

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Your flame is out here.

20:59 - 21:04
So your heat goes in and then it goes around your it's sort of like a convection oven.

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It goes around your your food.

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It goes into the oven and around your food.

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So you build your fire about 6 to 8 inches out front.

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You do have to have an open flame fire.

21:14 - 21:20
You do do need a little bit of, that flame heat, and it just goes in and around, and it worked beautifully.

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You might have to turn it when you're cooking something, you know, halfway through.

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You might have to turn it 90 degrees or 180 degrees.

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You'll learn that as you use it, and it worked extremely well.

21:33 - 21:38
On our test version of this, we actually have a barbecue thermometer, and we run the thing up

21:38 - 21:42
to 450 degrees Fahrenheit quite easily. Wowzers.

21:42 - 21:46
Cooking pizzas because then it does a pizza in about 10 minutes.

21:46 - 21:47
That's awesome.

21:47 - 21:53
Yeah. It's really fast. And then to adjust the temperature, all you do is just move the thing

21:53 - 21:54
back and forth a little bit.

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If it's too hot, you pull it back.

21:56 - 22:00
If it's not hot enough, you build a bigger fire. You move it up.

22:00 - 22:03
So when cook anything you want in this thing.

22:03 - 22:08
For for for those that are listening as opposed to watching, what's the pack downside?

22:08 - 22:13
That looked like 10 inches by 10 inches, something like that?

22:13 - 22:16
It's about 14 by 11. Okay. Inch.

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And roughly what it is.

22:18 - 22:20
What does one of those weigh?

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About £3. K. Then it's made out of aluminum.

22:24 - 22:29
We get it cut at the same place the guy that cuts our steels for in our titanium.

22:29 - 22:30
He also does our aluminum.

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There he is in Grimsby, Ontario.

22:32 - 22:40
And our our stools themselves are all laser cut, so there are, you know, no round it's all round edges. No sharps. No burrs.

22:40 - 22:45
And our aluminum for our reflector oven is all water.

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So again, no burrs, all round edges, nice and safe.

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And you haven't melted

22:51 - 22:52
The guy does a really good job.

22:52 - 22:54
We get our stuff, it's all nice and shiny.

22:56 - 22:58
You haven't melted the, reflector ovens?

22:59 - 23:04
No. That you you're not having as much, dedicated heat.

23:04 - 23:09
So to melt the to melt the aluminum stove, we built a heck of a good tire in there.

23:09 - 23:13
You know, I, we have a one of the stalls we bought.

23:13 - 23:17
I forget where we got it. Nice little stove. Went together well.

23:18 - 23:19
We ran it for an hour.

23:19 - 23:23
We actually got the top third to glow red.

23:24 - 23:34
We have a tendency to build quite a fire, and so now our goal is to see if we can get our stove to glow red.

23:34 - 23:36
And I haven't got one to glow red yet.

23:36 - 23:39
Between me and Helga, we burn our stove the most now.

23:39 - 23:41
He builds big fires in his.

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Never got up to glow red.

23:44 - 23:50
Wow. So yep. Well, it's a challenge then. Come on.

23:50 - 23:52
You are listening. Has been a challenge.

23:52 - 23:53
See if you can make it glow red.

23:54 - 23:56
Send us the pictures. We'll forward them on to Keith.

23:57 - 23:59
I haven't got one yet.

23:59 - 24:02
We'll put our audience to work as as the, best subjects.

24:02 - 24:07
Yeah. Yeah. So the reflector oven now gives us the capability to expand our menu.

24:07 - 24:09
So is there a cookbook coming soon?

24:10 - 24:18
Okay. I was on a friend's YouTube broadcast in December for a bit, and then when after I went

24:18 - 24:20
off, the, other guy went, oh, Keith.

24:20 - 24:22
You're gonna write a cookbook. Okay.

24:22 - 24:28
We do have some stuff on our, we have a little bit of a YouTube channel that we have couple videos up on.

24:28 - 24:31
It's always a cooking with Keith episode on it.

24:32 - 24:35
So we've done the reflector of it on Cooking with Keith.

24:37 - 24:42
So, yeah, there might be a book coming out we're gonna possibly put up on our web page.

24:42 - 24:47
Cool. Well, we'll definitely share all your social media stuff, your YouTube channel, all your

24:47 - 24:54
website, all that sort of jazz, in down in the description from our, for the podcast and for the video.

24:54 - 24:59
But as I said, what what they reflect of, and it gives you capability to expand your menu.

24:59 - 25:05
The stick stove itself, yeah, we can, you know, we you can cook your everyday soups.

25:06 - 25:07
We actually do one sauce on it.

25:07 - 25:11
It takes quite a while to do. Ingle cooks that one.

25:12 - 25:17
As somebody's cooking that sauce, then the next person's on another still cooking up the pasta.

25:17 - 25:27
But the reflector of them, by expanding the menu, they said we do pizzas, which we did in the the old setup. We also do cakes. It's a simple cake.

25:27 - 25:32
It's a it's a half a pack of blueberry muffin mix, 2 eggs, some water.

25:33 - 25:34
We put that in a pan.

25:35 - 25:42
We put 4 large dollops of strawberry jam in the cake in the corners, and we bake it in the reflector.

25:43 - 25:50
You know, have a cup of coffee or cup of hot chocolate and have that around the campfire in the evening, pretty good.

25:50 - 25:55
Breakfast did in the morning, cinnamon rolls, reflector oven.

25:55 - 26:00
That's kind of nice on a cold morning, you have a nice fire, you can stay warm, make yourself a hot breakfast.

26:02 - 26:11
The last two summers, we did a more of a stationary trip, I mean, 2021.

26:12 - 26:18
And then 2022, we did a trip into Naganoxt, 6 5 of us? 6 of us.

26:18 - 26:24
And, that one there, we actually did a full roast beef dinner.

26:24 - 26:31
So it's a 5 pound roast beef in the reflector oven. Mashed potatoes, quite easy.

26:31 - 26:32
You only need to boil water.

26:34 - 26:40
Peas and carrots, again boiling water, a little trickier doing the gravy on a stick stove, you

26:40 - 26:47
gotta, just so you can simmer it, let the stove die down a bit, but yeah, you know, whole mashed

26:47 - 26:52
potatoes, peas and carrots, gravy, and roast beef.

26:52 - 26:57
I can't I can't even fathom. I I My

26:57 - 26:57
mouth is watering.

26:58 - 27:00
Cooking a £5 roast beef in the backcountry, man.

27:01 - 27:08
Yeah. This I think this summer, the next one I'm gonna cook is I'm gonna do a roast chicken in for the trip.

27:08 - 27:13
Are you gonna make a mini rotisserie in there and you can spin it, or you're just gonna keep flipping it?

27:14 - 27:21
No. Actually, I use Loech Myler oven bag, which are really you know, they're the plastic bags, space science bag.

27:23 - 27:25
I cook in those when I'm roasting.

27:26 - 27:30
It keeps all the juices in, but you don't care if you let it go longer.

27:30 - 27:33
You don't lose any of the juices. It stays extremely moist.

27:34 - 27:39
Kinda handy in that you have all the juices for making your gravy, and you don't have to flip it.

27:39 - 27:46
You just you might have to turn it around once about halfway through. Sounds so easy.

27:46 - 27:49
And I was surprised the first time I did the roast beef.

27:49 - 27:54
Took 90 minutes to a full medium roast beef. Sweet.

27:54 - 27:56
I thought I'd take I thought I'd take a look at it.

27:56 - 28:03
So when I did, I I stuck the thermometer in it. Uh-oh, guys. It's done. Dinner is early tonight.

28:03 - 28:07
Yep. I'm I'm I'm speechless.

28:07 - 28:14
I it would absolutely not occur to me to even conceive of of doing something like that in the backcountry.

28:14 - 28:16
That's I need to get that one.

28:16 - 28:19
Earlier, we eat well. I you do.

28:19 - 28:23
Now that being said, a £5 of feet is heavy in the food pack.

28:23 - 28:27
It is. But if you're cooking like it's the same deal, you you one of the first things you said

28:27 - 28:31
was, you know, cook steaks over the over the your campfire.

28:31 - 28:32
We do the same thing.

28:32 - 28:34
We take we take, you know, we freeze whatever.

28:34 - 28:37
It's at the top of the of the food barrel.

28:37 - 28:40
That first night, we eat exceptionally well.

28:40 - 28:45
And usually the next morning as well is, you know, you've got real bacon, not that not that

28:45 - 28:50
super skinny stuff that sits on the shelf at the grocery store. Yeah.

28:50 - 28:56
That first for the 1st day, you know, well, I actually make a point of planning a less insane

28:57 - 29:04
distance from our put in simply because we're taking all the all the extra super yummy stuff

29:04 - 29:06
for the fire, the real potatoes, all that sort of jazz.

29:06 - 29:14
And then, you know, it gets gets longer as we have less heavy food and kinda go like that. Yep.

29:14 - 29:18
Just, you know, the second night you're having sausages that that you took in frozen by the

29:18 - 29:22
second day they're thawed out. Yep. You're not having potatoes.

29:22 - 29:24
You might have sidekicks to close.

29:25 - 29:27
Yep. Or or the instant mashed

29:27 - 29:30
potatoes. Potatoes. Yep. Or the instant mashed potatoes. Yeah.

29:30 - 29:31
Those things are so light.

29:32 - 29:34
You know, you don't even need to take the box.

29:34 - 29:37
Just write down the ingredients on the outside of the pouch with a Sharpie.

29:38 - 29:40
Yep. That's that's exactly what I know

29:40 - 29:43
they take I know you they take milk, but, we'll cheat.

29:43 - 29:46
We'll take some powdered milk, put a couple tablespoons of that in it.

29:46 - 29:48
Yep. We're doing the same things.

29:49 - 29:53
Yeah. We do take them or, you know, we eat well.

29:53 - 29:55
Alright. That's it for us for today.

29:55 - 29:59
Thank you so much to our special guest, Key Park, from kid products for walking us through twig

29:59 - 30:02
stoves or stick stoves and reflector ovens.

30:02 - 30:05
So so helpful to learn all the information about what you'll Delicious.

30:05 - 30:07
And why they're so good.

30:08 - 30:10
So many good things to put in them.

30:10 - 30:12
We'll talk to you again soon. My name is Pamela.

30:12 - 30:13
I'm still Tim.

30:13 - 30:14
And we are still from supergoodcamping.com.

30:15 - 30:16
Please do reach out to us.

30:16 - 30:21
Our email address is hi@supergoodcamping.com. That's hi atsupergoodcamping.com.

30:22 - 30:27
And we are on all the social media, YouTube, Facebook, Instagram, and Twitter.

30:27 - 30:29
And please do subscribe to us on YouTube.

30:29 - 30:30
We'd love to see you

30:30 - 30:30
there. Bye.

30:30 - 30:31
Bye.