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Old 08-04-2014, 06:27 PM   #1
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Do you cook inside your Escape?

We only camp in the Spring, Summer and early Fall so all our cooking is done outside. We often wish we didn't opt for the 3 burner in our 2008 17b. It's never been used. Our reasoning for only outdoor cooking is we don't want the residual odor of food in the trailer.
What about you? Do you cook many meals inside? If so, is there a lingering smell of food?
How do you deal with that?
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Old 08-04-2014, 06:32 PM   #2
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Have the oven in our 19'. Do most of our cooking outdoors on the spitfire grill or Coleman stove, but will on occasion cook inside. Try to cook non greasy foods indoors, and foods without real strong odours. Cinnamon buns or muffin smells are much preferred over fish.
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Old 08-04-2014, 06:46 PM   #3
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I had a camper one time and I used to cook in it until one morning I burned bacon on the stove.Never did get the smell out.So in my Escape the only thing that gets cooked inside is water and coffee.I mostly cook outside on a barbecue or camp stove.Prefer to be outside anyhow.
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Old 08-04-2014, 07:00 PM   #4
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Since I do most of my camping in the shoulder and winter seasons, cooking outside is not always preferable--it can be cold and dark. So I often pre-cook meats and such (stews, soups, "casseroles"), freeze them, and then just re-heat in the trailer. Stir-frying or anything of that nature (strong odors or not) is done outside regardless of the weather. Planning ahead is the key to avoiding cooking odors in the trailer.
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Old 08-04-2014, 07:22 PM   #5
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We camp year round and do almost all of our cooking outside except when we stop to make hotfishtacos with frozen margaritas in a rest stop for lunch sometimes......and not often enough!!
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Old 08-04-2014, 07:35 PM   #6
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We do coffee and sometimes toast muffins in the am inside, dinners we cook over charcoal and the Coleman stove unless it's raining, then it's the charcoal and the inside stove. While we've never used 3 burners, that's what the boss wanted so that's what we have. We did drop the oven for this trailer, never used it in the previous one.

Can't tell where you live but is it worth it to you to replace the counter top and install a 2 burner instead of the 3? Don't know if I's want to forego one all together.
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Old 08-04-2014, 07:52 PM   #7
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I gave up hauling stoves, lanterns, dish pans, etc. when I moved from a tent to a FTC trailer and that was more than 12 years ago when I bought my Scamp. I do understand folks that cook outside. More for the comraderie around the picnic table than anything. I just find it amusing folks are concerned about weight then carry 2x the stuff. Really? And no, odors don't linger. I have windows I can open and a power fan I can turn on... and that's why I have a stove vent! You cook in the kitchen of your sticks 'n bricks home don't you? There's more "fabric, etc." there that MAY hold odors than the upholstery/blinds in a TT. However, the counterspace in a 21' and new 5er is so much bigger than most models. If I had a small counter, THAT may be the reason to cook/prepare outside then worrying about "smells."

Have you ever been in a huge, cold, rain storm and someone decides to bake chocolate chip cookies? Even in a trailer. NIRVANA.

YMMV
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Old 08-04-2014, 08:04 PM   #8
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We cooked inside our trailer, we cooked outside, we used the bathroom, we used the shower.
Sometimes the windows were open other times they were closed same with vents. If we cooked something inside we used the range hood exhaust. I think the only thing on our trailer that we didn't use was the outside shower. Smelling something good cooking on the stove on a cold day is a good thing where I come from.
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Old 08-04-2014, 08:04 PM   #9
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Personally, I wouldn't have a travel trailer without a stove inside (whether built-in or portable), but individual preferences obviously vary. On the other hand, I rarely if ever have used more than two burners at once.

One option to allow occasional inside cooking, if you have a propane stove which you normally use outside, is to remove the built-in stove and use the portable one... including inside. If using a conventional high-pressure propane stove inside, use only the small one-pound cylinder - not a 20-lb tank or a high-pressure hose to a tank outside - to minimize the propane hazard. It may be possible to find a compact campstove which can be converted to low-pressure propane; another option is to use a common built-in stove in a moveable base so it can be used indoors and out (this was common in tent trailers).

Some people cook on butane stoves. These are routinely used inside, although probably intended for outdoor use. I don't know if the 8,000 BTU/hr (2.3 kW) output (per burner) is enough; propane stoves are routinely somewhat higher (10,000 BTU/hr or 2.9 kW is typical, but some big units are even higher and some cheap/light stoves are as low as 7,000 BTU/hr or 2 kW) . The operating cost and waste of the disposable butane cylinders is high.

If eliminating the inside stove, the countertop could be replaced, or the stove hole could be filled with a flush cutting board cut to fit... for that custom effect.
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Old 08-04-2014, 08:15 PM   #10
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Quote:
Originally Posted by Donna D. View Post
I .

I just find it amusing folks are concerned about weight then carry 2x the stuff. Really? And no, odors don't linger. I have windows I can open and a power fan I can turn on... and that's why I have a stove vent! You cook in the kitchen of your sticks 'n bricks home don't you?

YMMV
Gee Donna, until you posted I thought that I'd be the only one to say, I bought a trailer with a kitchen so I could cook inside, not on a picnic table

After 30 plus years of cooking in our boat I can't say that cooking odors were high on my list of complaints.

Ron
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