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I'm looking to purchase a backpacking stove that is ultralight, good at cold and hot temperatures, high and low altitudes, and its fuel is easy to get a resupplies in the US and internationally (especially Taiwan). I'm also hoping to minimize the cost as much as possible.
What do you suggest, both in terms of the type and a specific stove (make/model).
Questions:
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1. How High? Like, Himalayan mountaineering?
2. How cold? Like mid-winter in Minnesota?
3. Big team? A crew of 4, or solo cooking?
You say you want something Ultra light?
That means something like denatured alcohol. I cooked at 12,000 feet this summer with alcohol, and it worked fine. I suspect Taiwan is gunna be under 12,000 feet, and denatured alcohol is pretty easy to find.
Answer the 3 questions above, and it'll help folks give you some feedback.
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