Tag Archives: campstove

Our Inks Lake Getaway

Teardrop Trail Log: August 4, 2017

We met the folks from Southwest Teardrops and Vintage Trailer group at Krause Springs in May of 2016 and attended one of their gatherings at Lake Bob Sandlin last September. I had signed us up for another gathering with the group at Inks Lake State Park beginning August 3. Sadly, we had broken a leaf spring on our trailer on our last trip so we were a day late arriving due to the search for replacements for a broken leaf spring.

Welcome to Inks Lake!

Inks Lake State Park is considered one of the gems of the Texas Hill Country, near Austin. About 8,000 years ago, prehistoric peoples lived and worked along the banks of the Colorado River. The Apache and Comanche later ranged through the Hill Country. After Texas became a state, German and other Anglo settlers farmed and raised livestock here. The area was used for cattle ranching since the mid-1800s and it remained a part of various ranches until the state acquired the land. Culverts and roads in the park were constructed by the Civilian Conservation Corps stationed at Longhorn Caverns in the 1930s.

Our Neighbors

The 1,201-acre State Park was created from privately owned and Lower Colorado River Authority land in 1940, and is located next to Inks Lake on the Colorado River in Burnet County. Inks Lake is named for Roy B. Inks, one of the original board members of the Lower Colorado River Authority. It is the 2nd lake in the seven Highland Lakes chain. The water level of Inks Lake is usually unaffected by drought and is maintained at a normal level most of the time. The park opened to the public in 1950.

The Gang at Devil’s Watering Hole

The entrance is off Park Road 4 and after checking in we saw Roger, one of the members of our group. Armed with the park map, we found our campsite on a lovely inlet and proceeded to establish camp. Members of our group were scattered about the campground. Our routine is to walk through the campground visiting with friends and stopping to check out other folks’ rigs, a great way of making new friends.

SWTVT Potluck

One of the unique aspects of the park is Devil’s Watering Hole, one of the favorite swimming holes in the Texas Hill Country. It is an inlet off of Ink’s Lake, bordered by rock outcroppings. We watched as members of our group paddled, swam and even jumped from the cliff. Later that evening, we joined the traditional pot luck dinner, where everyone tries to outdo each other in quantity and variety of food.

Another Fine Day

A Solar Upgrade for the Teardrop Trailer

Teardrop Trail: June 4, 2017

In the last few months, I’ve been working on a larger solar system to pump water at the ranch. We live out in the Texas Hill Country and occasionally experience power interruptions, and I wanted to use solar power to improve our emergency preparedness. The experience of designing and building that system led me to rethinking the teardrop solar system.

A New Battery

Cutting a hole for the data display

Two 100-watt solar panels provide enough power to meet our modest camping needs, but I felt the battery could be improved. We were using a marine battery, but it was a compromise between high starter current (which we would never use) and deep-cycle power for camping use. An Absorbed Glass Mat (AGM) deep-cycle seemed a better match. I ordered an Optima D34M Blue Top that could supply up to 55 Amp/hours of power and fit into the modest available space.

And a way to measure it

The new data display

Of course, fully discharging any lead-acid battery will shorten its life and normally one leaves at least a 50% charge. How do you know when you’ve reached 50% remaining power? You can estimate from the battery voltage, but measuring power directly would be best. That led to the second upgrade; a digital energy meter. It shows voltage, current and power, as well as the total power in watt/hours consumed since the last reset. Using the Optima battery as an example, I could use up to 330 watt/hours of power ((55 amp/hours / 2) * 12 volts = 330 watt hours) before it was wise to recharge.

Electric Kettles for Camping?

Finally, we enjoy electric kettles for heating water, and they’re perfect for camping. In many campgrounds, shore power is available and we can heat water for tea, coffee and washing up with ease. Would it be possible to use an electric kettle on solar power?

With 1000 watt inverter installed

Researching electric kettles and hot pots I found one model that only used about 1000 watts. A lot of power, but within reach of a not-too-expensive 12-volt to 120-volt inverter. It looked like fun to see if I could make it work, and I ordered an inverter and the necessary wiring to hook it up. Besides; the same inverter could be used to power a Crockpot or Slow-cooker — something we’ve already shown is practical.

The picture tells the story. The new battery, inverter and hot pot were connected and did indeed heat 12 ounces of water to boiling. It used 164 watt/hours of energy as measured by the new digital meter — about half of the available battery storage. Not too practical, but a fun experiment!

: Boiling water with solar energy

: Boiled water energy consumption

Solar Chili

Making good food with limited resources has always been appealing to me, and camping presents a perfect challenge. I still enjoy cooking over an open campfire, but solar power presents a new opportunity to make great food with simple tools.

Solar-powered system in the galley

With the addition of a slow-cooker to our galley and the upgrade of the teardrop’s solar power system, I began thinking about combining the two. Marilyn’s recipe for “Teardrop Pork Chops” proved we could have dinner ready when we got back to camp in the evening. I wondered if the solar system could effectively power the slow-cooker. Some quick measurements with the “Kill-a-watt” meter showed power usage for the 1 1/2 quart cooker to be well under 100 watts — even on the “high” setting. The “low” setting only consumed about 65 watts. With our 200-watts of solar panels and adequate sun, it should work fine. What to cook for an experiment?

Slow-cookers have always worked well with bean dishes, in fact, they were invented for cooking beans. The combination of low temperatures and long cooking times guarantee tender beans that retain their shape and texture. Chili is an iconic bean dish, and what could be better after a day of camping fun?

Solar Chili

Cooker: 1 1/2 quart oval, powered by a 300-watt Bestek Inverter plugged into a 12-volt, 200-watt solar system
Settings and Cook times: HIGH for 2 to 2 1/2 hours, then LOW for 8 to 9 hours

1/2 pound dried pinto beans, cleaned and soaked overnight and drained
2 cloves of garlic, peeled
1/2 pound of course-ground lean meat, beef, pork or turkey
1 medium onion, chopped
3 ounces of tomato paste or puree
1 1/2 tablespoons of Dixon medium hot (or other high quality) chili powder
1 tablespoon ground cumin
1 teaspoon salt (or to taste)

For serving:
Shredded sharp cheddar cheese
Chopped fresh tomatoes
Chopped green onions
Warm cornbread or saltine crackers

Starting the beans and garlic

Put the soaked and drained beans and whole garlic cloves in the slow cooker, adding enough water to cover. Cover and cook on HIGH until tender but not mushy, 2 to 2 1/2 hours. Drain and discard the garlic.

All ingredients cooking

Meanwhile, brown the ground meat and onions in a large skillet and drain off the fat. Mix the meat, onions, partially-cooked beans, tomato paste, chili powder and cumin in the slow-cooker. Add enough water to cover and stir. Cover and cook on LOW for 8 to 9 hours, stirring occasionally. During the last hour, season with salt. Serve with toppings and warm cornbread.

A solar dining experience

How did we do? Using the measured slow-cooker wattage on high and low settings, a little quick math showed a total power consumption of about 750 watt-hours — within the production capacity of our 200-watt solar system on a sunny day. With the skillet-baked cornbread, all the fixins’ and a glass or two of wine — delicious.

A Masked Marauder – Raccoon!

Teardrop Trail Log: June 13, 2016

Travel completed, we arrived at Lake Jacomo County Park near Kansas City and our cares dissipated. The place looks more like a city park than a camp ground with a well-manicured lawn and plantings, and a stylish restroom and bathhouse. Best of all, Marilyn had thoughtfully stashed a beer or two into the ice chest. I would have cold beer even though the solar fridge system had failed. We each began our setup and dinner tasks.

The weather was warm but not too bad, and I enjoyed setting up camp. Marilyn was already working on dinner — a chicken recipe that we both like. With the new stabilizers, I was done in no time, and sat down to enjoy a cold one while checking the day’s events. The prospect of a a leisurely dinner in the twilight beckoned.

As we sat down to dinner about 30 minutes later, we heard a crash by the camp picnic table. Investigating, Marilyn discovered the pasta pot had been knocked to the ground. This was new. There was no wind to speak of, and we weren’t near any other campsites. What was going on?

North American Raccoon (theivous cuteus)

I then noticed some movement near the tree. iPhone at the ready, I snapped a picture, the flash went off, and we had the evidence. There was a raccoon relaxing by the tree and apparently pondering it’s next move. Attracted by the pasta cooking water, it was unconcerned and seemed to say: “I’ll just wait here for dinner.” As we finished our dinner rituals, I spotted it outside of camp again — eyes aglow from my flashlight. Hmmm. Very persistent and comfortable around humans. Did we have a new challenge for our trip?

Patience and persistence personified

New Countertop for the Galley

Jim, July 24:

Trailer kitchen in the living room.

The Problem

Over the last several trips, I realized we were spending a lot of time setting up and striking each campsite. The lack of storage was corrected with the tongue box, but the Timber Creek Camp Kitchen took too long to set up. We needed another surface for the stove. I began to think about a counter that would hang on the galley edge.

There were several criteria. It had to attach with little modification and compliment the style of the teardrop. It had to store easily and be strong enough to support a two-burner stove with pans and skillets. And of course, it had to set up quickly. The raised lip at the back end of the galley could be used as an attachment point, but without legs supporting the other end because of the trip hazard. The best solution was to cantilever the counter with support from the underside of the trailer. Time’s a wastin’!

The Build

Initial mockup

I cut a 21-inch by 26-inch piece of birch plywood. This was the largest surface that would mount in the hatch opening without interfering with the galley storage. It was long enough to support our camp stove with a propane bottle. Next, I cut 9-inch pieces of 3/4-inch steel strap and bent one end to form an “L”. These fit into the gap between the galley countertop and hatch lid while attaching to the plywood. Using a couple of clamps, I mocked up the proof of concept. Success!

Trial fit of support pattern

Now for the cantilever supports. I wanted a design that would fit our teardrop. I drew a shape on a scrap of masonite and cut it with a saber saw. A trial fit with the table mockup looked promising, but I would have to match the curving shape of the trailer exactly. Several rounds of cut and fit were needed. Houston, we have a pattern.

I used the pattern to cut two pieces of plywood. Time for an edge treatment. I routed a 1/2 by 3/8-inch rebate in a piece of birch 1 by 2. This would cover the plywood laminations on the edge of the table, flush with the top. A table saw and a 45º sled made quick work of cutting the birch edges to length. A quick glue-up and I was done for the night.

: Initial assembly

: Detail of edge treatment

: All glued up

Let’s Finish This

The interior of our teardrop is varnished, and the wood and polished aluminum go well together. I sanded all the table parts and coated them with boiled linseed oil. We were running short of time before our trip, and the oil would protect the wood. I’ll add a more durable finish later.

: Folded table will travel in the galley

: Linseed oil finish

: Level and plumb

Linseed oil dried, I mounted the supports to the table with piano hinges. Another trial fit, and all was well. Folded, the table fits flat on top of the galley storage for transport. Finally, I drilled holes through the steel straps into the galley edge and threaded them for thumb screws. This prevents the table from detaching while in use. Level and plumb, the galley was ready!

Ready for camping!

Road Food Eats

Balsamic Chicken serves 2

2 boneless chicken thighs
half of a yellow onion
2 garlic cloves
1 cup sliced Baby Bella mushrooms
2 tablespoons olive oil
1 cup Balsamic vinegar or to cover chicken thighs
salt and pepper to taste

We enjoy taking some of our favorite entreés on the Teardrop Trail. Here are some tips:

Freeze the chicken thighs and add to your ice chest or travel refrigerator. This helps conserve ice.
Find small bottles of your favorite olive oil and Balsamic vinegar. Measure for the recipes you plan for your road trip and transfer to small plastic bottles with tightly fitting lids to conserve space. I like square plastic bottles because they are a better fit in our kitchen boxes and less likely to rattle. I save plastic bottles for a variety of uses on the road.
Buy only the quantity of herbs and spices you will need for each recipe or for your entire trip in the bulk department. Use the small plastic bags to save space.

Thaw the chicken thighs and pat dry with paper towels. Chop the onions and garlic. Place the olive oil in a skillet and simmer until the onions are clear. Add the chicken thighs and brown over medium heat. Add mushrooms to skillet. Cook until mushrooms are tender. Add the Balsamic vinegar, spoon over chicken and mushrooms. Simmer until the vinegar bubbles and thickens and chicken thighs are done. Salt and pepper to taste.

Place two thighs on each plate and cover with thickened Balsamic vinegar sauce. Garnish with parsley. Serve with rice or cooked pasta.

Serve with your favorite Cote de Rhone or other red wine and toast to the next adventure on the Teardrop Trail.

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A New Battery

And a way to measure it

Electric Kettles for Camping?

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Solar Chili

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