My pace tends to be slow and steady, while enjoying one hot meal and the rest of my food as bars or "munchies." I am in constant search of ways to lighten up. I usually carry a hammock, down bag and jacket, hiking poles, and an alcohol or fuel tablet stove, etc., retooling gear to complement the current trip. I also make some gear. I especially enjoy backpacks over 3 day periods, but have made longer trips. Last summer, I backpacked from Springer Mountain, Georgia, to the Nantahala River in North Carolina, about 134 miles (216 km) of Appalachian Trail.

INITIAL REPORT

PRODUCT INFORMATION & SPECIFICATIONS

Manufacturer: Trail Designs
Year of Manufacture: 2006
Manufacturer's Website: Trail Designs
Caldera Cone and Stove

MSRP: US$ 35
Listed Weight: 2.1 oz (57 g)
Measured Weight: 2 oz (57 g)
Other details:
Listed Weight 3 Cup Caldera Cone System - 2.1 oz (57 grams) (Caldera Cone + stove, specifically for a 3 cup (.75L) pot, such as from Anti Gravity Gear)

Stove dimensions : 3.5 in (9 cm) diameter at base x 1.5 in (4 cm high)
Cone dimensions, assembled: 7.25 in (18 cm) base x 5.12 in (13 cm) top x 5.5 in (14 cm) high.

INITIAL IMPRESSIONS

Product Description: (from the website)

Caldera Cone Stove System
This is a revolutionary approach to alcohol stove cookery. Trail Designs has developed a cone and stove system that is tuned to specific pots to create the most efficient alcohol stove system in the known universe. By completely enclosing the pot and stove within the Caldera Cone, and fine tuning the alcohol stove (included) to work in that environment, we are now able to milk every last BTU out of your fuel and funnel it onto all sides of your pot. Not only does the cone system optimize your fuel usage, we also eliminate the need for a pot stand by supporting the pot from the top of the cone.....and its wide base provides the most stable system on the market. And if that weren't enough, by totally enclosing the pot and stove, nothing performs better in the wind. Period. The Caldera Cone unfolds to pack flat or you can roll it up for easy storage.
Trail Designs has teamed up with Antigravity Gear to initially offer this system in conjunction with their 3cup and 2qt pots (sold separately).

Product Description (As Received)
The Caldera Cone System utilizes some of the ideas developed by several people within the lightweight backpacking community, “kicking them up a notch.” The stove is made from recycled aluminum soda-type cans, the intended fuel is denatured alcohol, and the pot stand is incorporated into the windscreen. Trail Design’s development staff has tweaked these concepts. The windscreen/pot support is semi-cone-shaped, designed for specific pot sizes, and comes apart for storage. The intended pot fits quite snugly into the Caldera Cone, trapping heat that might otherwise escape, and providing a stable pot support. Looking at the disassembled Caldera, I see ribs run along the vertical length of a flat semi-circular piece of aluminum at the two ends. These lock together utilizing those ribs and a set of tabs that fit into slots. Above this ribbed seam is a notch that allows access for picking up the cooking vessel. There are several slits near the top and the base of the semi-cone, allowing air to enter and combustion gases to escape. I refer to the windscreen/stand as a semi-cone because a true cone comes to a point, while the Caldera Cone has the apex missing (a truncated cone). I can see that the outer side wall of the stove was made from a common 12 oz (.35 L) soda-type aluminum can, and that there is a second, smaller can bottom inside of the first. There are round vent holes around the upper and lower side of the can, and a hole in the top for flame to exit. The system being tested is designed to fit a 3 C (.75 L) pot, such as the ones from Antigravity Gear. For testing purposes, I was supplied with a non-stick Antigravity Gear pot, a plastic bottle for carrying alcohol, two medicine-type measuring cups, and, of course, the Caldera Cone and its stove. There was also a large "Solo Cup," in which the cone was loosely rolled. I suspect the cup was included to help with safe shipping.

This concludes my Initial Report. Look for my Field Report in about two months.

FIELD REPORT

FIELD LOCATIONS AND CONDITIONS

I used the Caldera Cone system to prepare lunches and some breakfasts during a 3-night campout in Pennsylvania in November and for meals during two one-night trips on local trails here in eastern Massachusetts. Also, I used the system for numerous backyard experiments. Temperatures have ranged from near freezing to the 50's F (10 C). Wind speeds have been between fairly quiet to gusts that could blow the system, sans food-laden pot, off to be sought out in my yard. (Imagine how red-faced this tester could have been to report having lost this system…) I have not been at any great altitude for this period. In fact, here at home, we are nearly at sea level. For all cooking or water boiling, I used denatured alcohol.

PERFORMANCE IN THE FIELD

During the November campout, I found a layer of ice in my water as I prepared to boil water for coffee and oatmeal. I figure just by observation that the water and the air were pretty close to freezing. Another BGT tester was nearby one morning, so I asked him to verify that I was actually using one half ounce of alcohol (1 T or 15 ml) to boil my 2 measured cups (about a half liter) of water. When the stove burned out, I had hot, but not boiling water. It was cold out, but not very windy. My experience that morning verified my earlier conclusion that cold weather and cold water require extra fuel to reach an actual boil. Under more ideal conditions, say home tap water and indoors or during moderate temperatures on my sheltered deck, I had no problems obtaining 2 cups (half liter) of boiling water burning 1 tablespoon (15 ml) of alcohol fuel. For subsequent "boil-water-and-dump" meals that weekend, I simply used an extra teaspoon (5 ml) of fuel to avoid having to relight the stove. I have found that by the time an initial (manufacturer) suggested measure burns out and I move the pot, refill and relight the stove, and replace the cone and pot, I need to add more fuel than I would had I just use a little extra from the outset.

In backyard experiments, I tried some other styles of cooking. I found I could just fit a "Lipton Rice and Sauce" packet, the recommended amount of water, and some extra vegetables and meat into the supplied 3 cup (.75 liter) Anti-Gravity Gear pot. Using 2 tablespoons (30 ml) of alcohol, I boiled the rice mixture, stirring a few times, until the fuel ran out, then set the pot into an insulated sleeve. Fifteen minutes later, I had enough hot, cooked food for my husband and me. Another time, I cut down an aluminum pie plate to fit into the pot and put water into the pot, then steamed some muffins and eggs in disposable foil muffin/cupcake liners. It will take a bit more experimenting to get just how much fuel to use, but the food was good after steaming. If one cares to spend the extra fuel and put in the effort, foods including fresh chowder and stews can be made with the Caldera Cone system. I anticipate this information might only be useful to a backpacker who has just resupplied and is taking a rest day near a trailhead, or one who is out for a very short trip. For many of us, the extra fuel and fresh food make for too much unnecessary pack weight.

I found it easy to drop eggs into (plastic) baby bottle liner bags and tie shut. I did the same with some muffin mix. When I was ready to cook, I made sure I had as much air as possible out of the bags and dropped one into the pot with enough water to float it and stirred enough water into one of the bags of muffin mix to yield a stiff dough. Again pushing out as much air as possible, I closed the muffin bag and dropped it next to the egg bag. After bringing the water to a boil and letting the stove burn out, I let the egg and muffin sit a few minutes. While the egg and muffin cooled enough to eat, I did the same with a second pair of bags. I was happy enough with the results that I might do this again. For several other meals, I experimented with corn meal. I'm thinking of it as a fairly cheap, light source of whole grain nutrition that can be used in many recipes. I made a polenta-like supper from corn meal, sun-dried tomatoes, dehydrated onion and parsley, a couple of spoonsful of soy nuggets, and 1 cup (.25 L) of water, adding Parmesan cheese after the mush was cooked. I used the prescribed 1 tablespoon (15 ml) of fuel to one cup of water, stirring when the boiling was furious, and adding water to the stove from the tip of my spoon until the flame subsided, allowing a sort of simmer until the fuel ran out. After the polenta-like mush sat, I added the cheese and enjoyed supper. For another breakfast, I followed a like procedure, but added sugar, walnuts, cinnamon, and dried fruit instead of the vegetables and cheese. Still playing with corn meal, I tried adding parsley and onion again, but chopped ham to the cooking water, then cheddar after cooking. That meal was pretty good, too. I was rather pleased with these little experiments.

SUMMARY

I learned by experience that uncovering the pot or lifting the pot from the stand, whether to pour off water or check the flame, results in enough heat loss that the fuel needs for boiling water increase. So far, as little as an extra teaspoon (5 ml) can mean the difference between hot water and an actual boil in cold weather. These experiences lead me to feel comfortable planning a tablespoon (15 ml) per 2-cup (half liter) unit of hot water, with planning an extra teaspoon (5 ml) of alcohol should I need the water to actually boil.

Things looked for or tested during this period:

-With a little extra fuel, I boiled water and did some actual cooking in temperatures of freezing and above.
-The stove performed very nicely, the cone maintained stability for the pot, and kept the flame enclosed, even in some wind gusts. If the system is set up with no weight in the pot, however, the whole system may be "gone with the wind."
-The unit is easy to assemble and to disassemble. It also cools down quickly once the flame is extinguished.
-For simple boiling of water at moderate temperatures, the stove works like a champ, producing a boil as the manufacturer claims. I found I needed extra fuel for temperatures around freezing or windy conditions.
-The cone was easy to assemble and disassemble, and the whole set up cooled quickly, so that part of packing is easy. The pot support is getting "a bit wavy" from being stuffed in different configurations in my pack. I don't roll my sleeping pad and I'm actually a bit reluctant to give a part of my cooking system a chance to share any odors or potentially spilled food with my sleeping gear. The cone hasn't been entirely compatible with the cut-down soft drink 3L bottle that I use for dipping water and a utility wash basin. The slight waves have not interfered with my use of the cooking system.
-The cone gets hot while the stove burns, but I have had no problems with damage to the surface supporting the cone. I do have a piece of cardboard, wrapped in aluminum foil, that I routinely put under most alcohol or tablet stoves to protect the "table" surface and keep that surface (read: ground) from robbing heat from the stove.
-My Snowpeak titanium bowl fits in the Caldera Cone being tested. I can use it, but haven't taken it on the trail for this purpose. The "Wal-Mart Grease Pot" can't work because it has an inwardly rolled lip. The outward rolled lip needs to sit on the cone top. A K-Mart "Grease Pot does have the outward rolled lip, but it is too large to fit into the Caldera Cone.

Likes, So Far:
o Cone assembles/disassembles easily
o Cone supports the pot well
o Cone does a great job of concentrating and containing stove heat
o Stove easy to fill and light
Dislikes, So Far:
o None

This concludes my Field Report. Look for my Long Term Report in about two months.

LONG-TERM REPORT

LONG-TERM TEST LOCATIONS AND CONDITIONS

In this final phase of the testing period, I used the Caldera Cone System during three more one-night trips on local trails here in eastern Massachusetts. Temperatures have ranged from below freezing to the 70's F (20 C). Wind speeds have been between fairly quiet to quite gusty. I have not been at any great altitude for this period. In fact, here at home, we are nearly at sea level. Because of personal health issues and the amount and severity of illness going through the school in which I work, I have avoided backpacking in extreme weather or when the temperatures have dropped below about 25 (-4 C).

PERFORMANCE IN THE FIELD

I have been quite happy with the performance of the system throughout the testing period. With colder weather, I stuck with the nearly instant boil and dump foods that are so convenient and help to limit the exposure of my hands to water and cold air. Once I began to use a little extra fuel in cold or windy conditions, and kept the system closed, I had no problems running out of fuel without getting the water boiling. I am already habituated to the idea of having my food or liquids in my covered pot, ready and waiting before filling and lighting my stove. This helps conserve those precious BTUs. The extra fuel, up to a teaspoon (5 ml), lets me heat 2 cups of water (about a half-liter) in cold or windy weather without having to refill and restart the stove, preventing wasted time and fuel needed to relight and reheat everything.

SUMMARY

Since the system held up well and continued to perform as well as it had in the Field Testing phase, I don't have a lot to add for comments. I have enjoyed using this stove because it handles cold and especially wind as well or better than other stoves I've used. It is the most stable of the backpacking stoves in my current gear closet. Using the cone to suspend the pot over the heat source is brilliant. There is no way for the pot to slip off the pot stand. With the cone and stove sitting on the same surface, the pot is always the same optimized distance above the flame. That can't be assured if one uses some makeshift pot support like stones or stakes pounded into the ground. The closest I've had to a problem is wind carrying off the cone before I got the pot into it. So, I try harder to set up where I have some wind protection and get the weighted pot into the cone as soon as possible after interlocking the sides. This is not a big problem most of the time.

CONTINUED USE

I anticipate I will continue to use the Caldera Cone System at least until the weather warms more. During the summer, I tend to heat just enough water for supper and generally go with Esbit tablets and a 12 oz (.35 L) can/pot in an effort to be a "gram-weenie."

This is the end of my report on the Trail Designs Caldera Cone System. Thanks to Backpack Gear Test and Trail Designs for this opportunity.

Test Report by Rosaleen Sullivan

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