Let me start off this review by stating for the record that I am not a cook. I understand that food is necessary for life, which makes cooking pretty integral to survival, and also understand the satisfaction that comes from crafting a perfectly cooked dish, but I’m just not into it.
That may have just changed, however, thanks to the Primus Tupike camp stove. I’m a sucker for aesthetics and right off the bat found myself drawn to the Tupike. So what if I couldn’t cook by “traditional” standards? I could feel my inner Julia Child beginning to blossom.
After fiddling with the stove in my living room, I knew I was ready to become a culinary master. What better place to test my burgeoning (if imagined) cooking skills than a little camping by the beach? Sure, there was the possibility that I would get sand everywhere, be attacked by hungry seagulls or, worse, burn the food, but sometimes life is about taking risks.
Why I chose it: Although it is slightly on the pricier side (coming in at $270), the design and lightweight body of the Tupike camp stove made it worth the cost. The grill features a stainless steel body, oak laths and brass details, and weighs in at only 9 pounds. The included griddle is nonstick die-cast aluminum, making it durable and portable.
Why I liked it: Setting up the camp stove was simple – so easy, in fact, that I kept second-guessing myself. The dual-burner stove comes in a compact package, with legs that fold up into the body of the stove during travel. Once open, the burners can be flipped from travel mode to cook mode (with a serrated edge to grip pots and pans), and the built-in windscreens easily fold out.
The Tupike also comes with an adapter kit to fit a variety of fuel tanks and works with propane, isobutane and butane. Connecting my propane tank was easy. After the initial lighting, the flame was ultra-responsive every time the stove was re-lit.
Tester Tip: The Tupike comes with a portable griddle as well, so if you’re like me and constantly forget key supplies like cookware, utensils and cloths (I told you I’m not a chef), this is especially convenient.
For such a small flame, the Tupike puts out a lot of heat. We sautéed our broccoli in about five minutes and a salmon fillet in even less time. Everything was cooked perfectly.
Stove cleanup was easy as well; stainless steel drip trays make wiping down the stove a breeze, and once everything was cooled off, we placed the Tupike back in its carrier bag, along with all of its accessories.
Bottom line: The Tupike stove turned this self-professed non-cook into a burgeoning gourmet camp chef. And that’s something you can’t put a price on.
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