Originally Posted by deets440
Adding firepan, charcoal, ash container, dutch ovens, etc. would basically double the size of my cooking gear and I believe most of the rivers I run don't allow charcoal cooking in the summer anyway (Deschutes, lower Salmon, Snake).
Don't know about the Deschutes but on Lower Salmon and Snake you must be referring to fire restrictions that come into play during high risk times.
Not sure how it works now but on the Salmon rivers (BLM might be different) they used to go from all fires to charcoal only fires to only propane.
We used the little square oven that goes over propane stove on one trip. Worked good for biscuits (light and not much moisture but doubt it would work for DO enchiladas unless you want to run your stove for an hour and a half or something.
In terms of multiple use cooking items it is harder to get a more versatile cook pot than an anodized dutch oven. For small trips the 10 inch and larger the 12 inch. But usually I take both. The small one goes on a small stove and no legs to catch. A buddy cut the legs off of his 12 inch that is pretty awesome on a stove as well.