Bikepacking Stoves: 8 Types Explained + My Recommendations

Few earthly pleasures match a hot meal at a beautiful camp after a long day of bikepacking. But whether that dinner preparation experience is delightful or frustrating has a lot to do with the stove you carry.

The constraints of bikepacking — like limited cargo space and finding fuel in out-of-the-way places — can conspire to make choosing a bikepacking stove tough.

If you’re in the United States where isobutane fuel canisters are common, your best bet is probably a canister stove. I’ve been using a tiny one like this for over ten years, and I also love JetBoil stoves if you’re willing to carry a bit more in exchange for super-fast boiling. Bye, you’re welcome, have fun! 🙂

However, sooner or later many bikepackers find ourselves in countries where fuel canisters are nowhere to be found. Or you might be curious about cutting down your gear weight, or bikepacking in really cold weather. For these cases and more, it makes sense to look into the full range of bikepacking stove options.

In this post I’ll walk you through each type of stove you might use for bikepacking, its pros and cons, what style of riding it’s best for, and the most popular models on the market. I’ve used many of these stoves during 20,000 miles of bike travel on six continents, and I’ve researched a few additional options to give you a full balanced picture. So let’s get cooking. 😉

Best bikepacking stoves - collection of different bikepacking stove types | Exploring Wild
A partial collection of my bikepacking stoves

When you buy through affiliate links in this post, I may earn a small commission. Thanks for your support! I always offer unbiased opinions based on real experience from the road and trail. Learn more.

Canister Stoves

If you bikepack in the United States, a simple backpacking stove — the kind that works with canisters of pressurized isobutane, butane, or propane blends — is the most obvious choice.

Canister stoves are small and light, affordable, easy to cook with, and use fuel found in outdoor stores and some hardware stores throughout the US. It’s a flexible approach that can pair with different cookware for different types of trips (solo or group, ultralight or gourmet, etc).

My first-ever canister stove, a $10 purchase from Amazon almost ten years ago, is still going strong.

The most significant benefit of canister stoves compared to some of the others I’ll cover below: convenience. You won’t fully appreciate the dead-simple setup of a canister stove until you try a liquid fuel stove! Canister stoves are very safe, quick to light, and totally mess-free.

Pros of canister stoves:

  • Affordable
  • Small and light
  • Very easy to use
  • No mess
  • Fairly efficient at cooking
  • Good flame control for both boiling water and cooking fresh food
  • Work with wide range of pots and pans
  • Very safe, can be used even when other types of stoves are banned due to fire risk

Cons of canister stoves:

  • Fuel canisters can be hard to find in rural areas, and impossible to find in many countries around the world.
  • Canisters are bulky and heavy
  • Hard to know how much fuel is left in the canister
  • Poor performance in windy conditions (don’t use a full windscreen since a canister that overheats can explode!)
  • Poor performance below freezing (and complete failure below ~10 degrees F)
  • Tippy when paired with a large pot
  • Canisters are hard to refill and dispose of properly, and the empties create waste

Canister stoves are great for: bikepackers and tourers who ride mainly in the US and Europe (and a few other countries – research fuel availability), prioritize lightweight and streamlined gear, don’t like to fuss around at mealtime, and/or have a small budget.

Canister stove examples:

Note for international travel: If you plan to bikepack or tour abroad, research your destination carefully. Canisters and stoves in the US use the threaded Lindal valve standard, which isn’t compatible with other international standards. As I recently learned in Morocco and Europe, some regions have their own style of canister (like the Campingaz Easy Clic Plus) that won’t be compatible with your US stove. If this is of interest to you, see Remote Canister Stoves below and read up on valve adapters.

Canister stoves are simple and lightweight, making them an excellent stove for bikepacking (as long as you can find the fuel canisters). Shown here on a solo overnighter in the Santa Cruz Mountains.

Integrated Canister Stove Systems

Integrated stove and pot systems are a sub-type of canister stoves. They use a combined stove + pot with heat exchanger ring and wind screen to maximize heating efficiency, so they boil water faster than any other type of stove and use less fuel in the process.

Close up of red JetBoil stove showing heat exchange ring and wind screen on fuel canister
Integrated canister stoves, like this JetBoil MicroMo, are more efficient and easier to use in wind thanks to their heat exchange ring and wind screen.

Some models are just for boiling water and don’t have an adjustable flame, while others offer simmer control so you can cook real food on occasion.

JetBoil is the best-known maker of integrated canister stoves, though MSR and Fire Maple offer some competition. I’ve used my JetBoil MicroMo for many thousands of miles both solo and with my partner; the 0.8 liter pot capacity is just large enough to share.

Using a JetBoil MicroMo as a bikepacking stove - picnic table with lake and Canadian Rocky mountains in background
Cooking for two with a JetBoil MicroMo in Alberta on the Great Divide Mountain Bike Route

Pros of integrated stove systems:

  • Super fast and efficient at boiling water
  • Stretches fuel supply longer
  • Easy and simple to use
  • Better than standard canister stove in windy and cold conditions

Cons of integrated stove systems:

  • Less flexible, doesn’t allow for switching up your cookware to suit different group sizes or cooking styles
  • Some models don’t have flame control for simmering, so they’re only good for boiling water
  • May be slightly heavier than traditional canister stove, but when you take into account the integrated pot it’s a small difference.
  • Other cons of canisters in general (see above)

Integrated stoves are great for: bikepackers who mostly ride in the US, usually cook by simply boiling water, want to stretch their fuel canister supply as far as possible, and want dinner ready as quickly as possible

Integrated stove examples:

  • JetBoil MicroMo ($148, 12 oz): Flexible system that boils water super fast and also has flame control for light cooking
  • MSR WindBurner ($190, 15.5 oz): MSR’s answer to JetBoil, more expensive and heavier
  • Fire-Maple Fixed Star 1 ($57, 18 oz): Budget alternative, on the heavy side but reviewers seem to like it

Related: JetBoil MicroMo vs. MiniMo

Remote Burner Canister Stoves

Yet another sub-type of canister stove, a remote-burner canister stove attaches to the canister via a flexible fuel hose instead of screwing directly onto the top. This offers some benefits of a multi-fuel stove (see next section) without the hassle. It’s almost like a liquid multi-fuel stove that only runs on canisters. Crucially though, with an adapter it can be used with several types of canisters instead of being limited to the US-style Lindal valve.

This type of stove has several important advantages over a regular canister stove for certain types of bikepacking:

  • When paired with an adapter, can be used with other types of fuel canisters such as butane and propane, improving your odds of a hot meal in rural areas and other countries. Read more about canister types here and adapters here.
  • Can be safely used with larger pots, important when cooking for a group of 3+ people where a standard canister stove would be too tippy.
  • Some models (MSR WindPro) are designed for use with an inverted canister, improving cold weather and low fuel performance.
  • All remote canister stoves can be used with a windscreen for better performance in windy conditions, unlike standard canister stoves where a windscreen is dangerous (can overheat the canister and cause it to explode)

Though these benefits mitigate many of the standard canister stove cons, a few drawbacks remain:

  • Heavier than typical canister stoves
  • Generally lower efficiency than typical canister stoves
  • Still requires some type of canister, which may be impossible to find in some developing countries
  • Canisters are bulky, it’s hard to see how much fuel is left, and empties are hard to dispose of and create waste

I haven’t used a remote canister stove for bikepacking, but after a recent trip in Morocco and Europe I wish I had. We bought two different local canister stoves there after failed adventures in finding suitable fuel. In hindsight a remote burner stove and valve adapter would have solved all our problems.

Remote canister stoves are great for: people who bikepack in the US as well as abroad, especially in more developed areas like Europe; people who bikepack in cold and windy conditions; people who want a little more flexibility than a regular canister stove without the hassle of a liquid fuel stove.

Examples of remote canister stoves:

Tip: Look for a pre-heat tube (a loop of metal tubing between the fuel line and the burner) to indicate that a remote burner stove is designed for winter conditions and intended to be used with an inverted canister. The MSR and GSI stoves above have this feature.

Liquid Multifuel Stoves

The most hardcore international bike travelers generally choose multifuel stoves for their ability to burn a variety of liquid fuels including white gas, kerosene, diesel, and unleaded gasoline (but NOT alcohol). This is critical in places where gas canisters are nowhere to be found, like much of the developing world, or in sub-freezing conditions where canisters don’t work. 

Hands turning valve on fuel canister connected to flaming multifuel stove with metal windscreen
Struggling to prime an MSR WhisperLite International running on diesel, one of the least-desirable fuel options, in Morocco

To use a liquid fuel stove you connect a fuel bottle, which you pressurize with a pump, to the stove burner via a fuel line. The stove needs to be primed before cooking, which adds a minute or two of prep time. Periodic maintenance is needed to prevent clogging, especially when burning dirty fuels.

Perhaps the biggest challenge compared to canister stoves is dealing directly with a bottle of flammable liquid. Extra care is needed to avoid spills and to keep everything clean and safe.

I was excited to recently acquire my very own multifuel stove, an MSR WhisperLite International, for a bikepacking trip in Morocco. I quickly learned that liquid fuel stoves are fussier and less convenient than canister stoves, some liquid fuels work better than others, and finding the fuel you want in an unfamiliar country with a language barrier can be quite the challenge. White gas is preferred for its clean burn and easy priming, but if you get stuck with diesel you may prefer to just cold soak your food!

Pros of liquid multifuel stoves:

  • Can burn a variety of fuels including kerosene, gasoline, and diesel
  • Stable with larger pots and pans, good for groups or complex meals
  • Reusable fuel bottle reduces waste compared to canister stoves
  • Good flame adjustment for simmering and elaborate cooking
  • Can be used with a windscreen for better performance in blustery weather
  • Perform well in below-freezing temperatures and at very high altitude

Cons of liquid multifuel stoves:

  • Heavier and bulkier than other options
  • Messier than canister stoves; you’ll be dealing with a bottle of smelly flammable liquid
  • Take a bit more time to set up and prime, and there’s a learning curve to operate.
  • Expensive
  • Some pot stands are too big for small ultralight pots
  • Clean-burning fuels aren’t available everywhere, so you may be stuck burning dirty fuels that clog the stove and coat cookware with soot.
  • Fuels have different names in different countries, and finding what you want can be hard.
  • Not as stealthy as a quiet canister stove; larger flame and louder noise. 
  • Prone to clogging, need periodic cleaning and sometimes repair with a spare parts kit.

Liquid multifuel stoves are great for: long-term international bike travel through many countries, especially developing areas like rural parts of Africa and Asia; sub-freezing winter conditions; more elaborate cooking and larger group sizes

Liquid multifuel stove examples:

Alcohol Stoves

Alcohol stoves are a favorite of the fast-and-light backpacking crowd, but they can work well for bikepacking too. Despite the term “liquid fuel stoves,” multifuel stoves like the MSR International can’t actually burn alcohol, and alcohol stoves can’t burn the types of liquid fuel that multifuel stoves can.

An alcohol stove can burn fuels like HEET / methanol, denatured alcohol, Everclear, grain alcohol, and even rubbing alcohol / isopropyl alcohol in a pinch. 

Close up of DIY alcohol stove made from ends of a soda can
Simple DIY alcohol stove made from soda cans

An alcohol stove is a simple creation, basically a vessel to hold the fuel (which you fill from your reusable fuel bottle), a pot stand, and ideally a wind screen. You can even make your own simple alcohol stove from a cat food or soda can, but some fancier versions offer features like a wick and flame control.

While traveling, finding fuel for an alcohol stove poses a similar challenge to multifuel stoves. You need to know what kinds of alcohol you can burn and what they’re called in the local language. Try shopping around at hardware stores, home goods stores, auto parts stores, markets, and pharmacies.

Pros of alcohol stoves:

  • Small and light
  • Simple and reliable; few parts to maintain or fix
  • Affordable, especially if you make it yourself
  • Nearly silent
  • Reusable fuel bottle reduces waste compared to canister stoves

Cons of alcohol stoves:

  • Not the most efficient or quick to boil water; best for solo use
  • May be disallowed by fire bans if they don’t have a shutoff valve
  • There’s a learning curve to operate safely
  • A bit messy since you’re dealing with liquid (but better than white gas, diesel, etc. in case of a spill)
  • A fire hazard if spilled or tipped over
  • Can be tricky to find the right kind of fuel in unfamiliar countries

Alcohol stoves are great for: ultralight solo bikepackers, minimalist international tourers who need fuel flexibility without the added weight and complexity of a multi-fuel stove

Alcohol stove examples:

Solid Fuel (Esbit) Stoves

Solid fuel stoves, of which Esbit is the best-known brand, are only suited to a few specialized use cases. They’re not very efficient and the fuel is hard to resupply, so they’re best for a short trip or as an emergency backup. If you’re riding solo and only expect to use your stove once or twice, you can’t beat the weight savings of a tiny Esbit stove and a couple fuel tablets.

Esbit stove and titanium mug
Heating a mug of coffee on my Esbit solid fuel stove during an overnighter

I’ve experimented with my solid fuel stove on short, solo, lightweight bikepacking trips with daily resupply opportunities. The goal was to eat mostly pre-cooked food from town but still have hot coffee at camp in the morning, and perhaps a lukewarm ramen dinner if nothing better could be found. They work well for this purpose, but I would never suggest choosing a solid fuel stove as your first and only bikepacking stove.

Pros of solid fuel stoves:

  • Extremely small and light; mine weighs 0.4 oz!

Cons of solid fuel stoves:

  • Fuel is bulky, especially for a longer trip
  • Fuel is hard to find
  • Like alcohol stoves, can be banned in high fire risk areas for lack of shutoff valve
  • Doesn’t produce much heat, so bad for groups or complex cooking
  • Leaves residue on cookware

Solid fuel stoves are great for: solo ultralight bikepackers on 1-3 night trips with frequent resupply; eating a mostly no-cook menu (see below) but still enjoying hot coffee in the morning

Solid fuel stove examples:

Wood Stoves

Like a miniature portable campfire, a wood burning stove allows you to build a contained cooking fire with sticks and twigs gathered from around your campsite. Since you don’t have to carry fuel or figure out where to buy it, this type of stove is seemingly light and simple. The complexity shows up when it’s time to find fuel and build the fire, which can be a real struggle in some environments.

Pot on burning titanium wood camping stove, with bikepacking bikes in background
Heating water on a wood stove while bikepacking the Cape Loop in Baja

Wood stoves aren’t common but they happen to be popular on the Baja Divide, a desert route where dry fuel is easy to find. I recently gave one a try on the Cape Loop segment of that route. My conclusion: it’s a great lightweight and low-hassle way to cook simple food but shouldn’t be relied on in all circumstances. If you feel that hot ramen or coffee is nice but not essential, you hopefully won’t be too disappointed when you can’t find dry kindling or the wind keeps blowing out your fire.

Pro tip: If using a wood stove, learn the basics of how to build a fire and consider carrying fire starting help, like dryer lint or cotton balls soaked in petroleum jelly.

Pros of wood stoves:

  • Fairly lightweight
  • No need to carry or buy fuel
  • Kind of fun to cook over a real fire

Cons of wood stoves:

  • Requires consistent supply of dry natural fuel, which isn’t feasible on many bikepacking routes
  • Skill and practice needed to successfully build a fire
  • Not good in wind
  • Not especially stealthy (people might see the smoke)
  • Requires constant attention while cooking to keep fire burning
  • In sensitive areas foraging for fuel might contradict Leave No Trace ethics
  • Like alcohol stoves, can be banned in high fire risk areas for lack of shutoff valve
  • Leaves soot on cookware

Wood stoves are great for: dry routes in arid climates where fuel is available; folks with a bit of patience and fire building skill

Wood stove examples:

Random Local Stove

Though not the option I’d recommend to most bikepackers, if you have a specific destination in mind you might consider buying whatever type of stove is common there (if any). In Europe, for example, you can easily find gas canisters but they’re not compatible with US-style Lindal valve stoves. For a trip in Europe you could buy an Easy Clic stove like picture #1 below when you arrive, well worth the cost for the convenience of a canister stove.

In other places around the world you can only find a bulkier type of canister stove that works with pierceable canisters (see picture #2 below). As I recently learned in Morocco, this style of stove is actually feasible to bikepack with since the canister is protected and held securely in place. It’s cheap, easier to use than a liquid fuel stove, and only slightly bulkier (fits in a fork cage and dry bag).

Local stove #1 in Morocco (Easy Clic system)
Local stove #2 in Morocco, after we failed to find gas canisters for stove #1

No Stove

If you’re touring in populated areas or bikepacking long daily mileages, you might choose to go without a stove entirely. You’ll save weight and space by ditching the stove and fuel, but you’ll have to eat something and fresh food is heavier than dehydrated meals, so often it’s a wash.

I sometimes leave the stove at home on short minimalist trips in the US, especially in warm weather. Bikepacking races are always stove-free affairs for me. I carry sandwiches and microwave burritos out of town for my dinners, or potentially a can of cold chili or ravioli. In a pinch it’s easy to cold-soak ramen noodles in under 30 minutes. Breakfasts can be protein bars or pastries, and lunch is a standard tortilla + cheese + avocado or salami. Hot coffee is the indulgence I miss most, but instant coffee dissolves in cold water too.

Related: Bikepacking Food Guide

It’s easy to bikepack without a stove as long as you can get fresh food once a day. Worst-case scenario you need to eat some cold ravioli every now and then.

Questions to Ask Yourself

When choosing a stove for bikepacking, think through your answers to these questions.

Where might you want to use it and what fuel is available there? Since you can’t fly with fuel you’ll need to get it wherever you ride and resupply as you go. Research what types are available in the places you dream of riding (and what the locals call them). 

Do you “cook” by adding hot water to dried ingredients or do you want to fry up some eggs, cook burger patties, etc? For the latter you’ll want a really good flame control so you can simmer and not burn your food, and a non-integrated system so you can swap out cookware.

How many people will you be cooking for? Canister (especially remote burner) and multifuel stoves work best for larger meals, while alcohol and solid fuel stoves work best for solo bikepackers.

How much do you care about weight and bulk? If you don’t mind trading the convenience of canisters for a lighter and smaller setup, for example, an alcohol stove might be right for you. 

Do you plan to ride in areas with high fire risk? If so, avoid alcohol and solid fuel stoves without shutoff valves as they may be banned.

Do you need your stove to work well in cold weather, like down into the 20’s F and below? A liquid multi-fuel stove, though heavy and fussy, is your best option.


My fellow bikepackers, what’s your favorite kind of stove? What’s worked well and what hasn’t? Leave your stove stories below in the comments!

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About the Author

Hi there, I’m Alissa, founder of Exploring Wild. I’ve traveled over 20,000 miles by bike and still can’t stop planning my next ride (and helping you plan yours). Pavement and panniers or singletrack and seat bag, I love it all. On my bike I feel free. Learn more about me here.

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