OK, so I sold my heavy, now discontinued MSR Dragonfly gas/kerosene stove and its amazing ability to simmer for an MSR Universal setup. But the white gas (petrol) and kerosene mode will not simmer. (I hear Roger Caffin saying “Just use the canister.”)
For winter use when not using my TD Sidewinder/ Inferno wood burning stove I’ll be using the Universal in white gas mode. I like to bake Bisquick and other stuff in winter. The fuel used is more than worth it once you have warm biscuits or muffins on a cold night.
** So, how to simmer for baking? I take a stainless steel corrugated plate that has a stainless wire perimeter ring as a diffuser. The wire perimeter ring snaps in to 3 slots in the plate to hold the pot off the plate by about 1/4″. Other times I just use the built in diffuser ring on my 2 L. JetBoil pot instead of the wire ring when group camping.
The diffuser does work but sometimes I have to remove the pot and let it cool when the aneroid thermometer in the lid handle goes too high. It requires watchful eye and patience to avoid burning the baking food. BTW, It is very difficult to bake without this thermometer. (No, I do not consider steaming as true baking. Steaming has its place but not for actual baking.)
?? So how do you control the heat for simmering/baking?
I realize that currently the Whisperlite burner setup is not at all adjustable unless some genius has found a way recently. And I doubt that if they have it is safe or MSR would be using it.
