KIHD Products! Keith Park drops by to chat about twig stoves and reflector ovens.

We apologize for the audio volume issues! We're not sure exactly what happened, but Tim has maxed out his audio repair abilities, and here we are.

Listen in as we chat about twig/stick stoves, reflector ovens, recipes, and cooking a 5lb roast beef in the backcountry.

You can find KIHD Products at:

https://kihdproducts.com/en/home/

https://www.facebook.com/kihdstove/

https://www.youtube.com/channel/UC8YoJK80HNbWz7YCOYTBUuQ

https://www.instagram.com/kihdproducts799/

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?

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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.

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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.

21:06 - 21:09
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.

21:29 - 21:32
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.

21:55 - 21:56
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?

22:20 - 22:24
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.

23:43 - 23:44
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.