You want to learn how our camping gas containers work? This guide gives you a brief introduction to our canisters, the gas they contain, and how they fuel the flame of your camp stove.
We are often asked this question. The answer: The gas used in camping canisters comes from crude oil and behaves similarly to other substances like water. It can appear in a solid, liquid, or gas form. The boiling point of the gas determines the transition between liquid and gas forms.
Propane has the lowest boiling point at -42 degrees Celsius, isobutane has a boiling point of around -10 degrees, and butane has a boiling point around the freezing point of water.
When using a gas canister with a camping stove, the liquid inside the canister boils and turns into gas when the valve is opened. Occasionally, you can see frost forming on the outside of the canister due to the same process. When running the stove at high gas flows, the canister can cool down so much that frost forms on the outside.
Primus offers different types of gas canisters to optimize performance based on the season and temperature. The Powergas and SIP Power Gas have similar performance and are the most all-around gas. The Summer Gas is more affordable and better suited for high temperatures, while the Winter Gas performs better in colder conditions. This guide gives you more insights into the different Primus gas types.
Now you know a little bit more about how gas works and why different types of gases are used for camping. Happy camping!
February 07 2022
are a large part of the energy intake on a trip. A few readily available nuts or a large piece of almond paste (my personal favourite!) can make a big difference to the mood of the group when you’re tired and it's a long way to your planned campsite...or anytime!
I've written a lot about how to cook high-energy food on trips, but not so much about how you can save energy on the cooking itself. I mean the consumption of gas for your stove. This will not be a post describing exactly how much gas you need to bring on your excursion/expedition but I have some great tips and tricks to share that will make your gas last longer and maybe even allow you to carry a little less in your pack.
The aim of this post is to inspire you to dehydrate simpler ingredients that you can use in your cooking and to make it feel like a better alternative to ready-made freeze-dried dishes. I will mostly focus on drying fresh vegetarian produce here, because it's the easiest to do successfully in my opinion and the least risky in terms of bacterial growth if the drying fails. For those who want to delve deeper into the subject, I would recommend Eric Tornblad’s book Torka mat (“Dry food”).