When I first got an EcoZoom Versa rocket stove back in 2011, I barely knew how to start a fire, let alone keep one going. These days, I am pretty darn good at starting fires using my own DIY fire starter plus gathered biomass and kindling. I have even been known to chop a log or two. But most of all, I have become proficient at using the EcoZoom Versa, not so much because I had to, but because it is fun to use. Yes, I know. Preppers can be strange sometimes.
I would like to share with you a bit about the EcoZoom itself and also my experience cooking from food storage using this remarkable rocket stove.
EcoZoom Versa: The Basics
The EcoZoom Versa is a good sized rocket stove, standing about 12 inches tall and 9 1/2 inches in diameter. In spite of its size, it is easily moved around using the two handles that are built into the sides. It is designed to burn biomass (twigs, leaves, branches and organic materials) as well as charcoal.
As you can see in the photo, there are two hinged doors. The top door, when open, is used to feed wood and biomass into the combustion chamber while the smaller door is used to control airflow, thus regulating the heat. The wire tray that is sticking out of the front holds longer pieces of wood and branches that can be slowly fed into the fire.
Feeding biomass into the EcoZoom Versa
At the top of the stove is a three-pronged cast iron stove top that can support a flat or round bottomed pan, as well as stainless steel handles with silicone grips to assist you in moving the stove. My older EcoZoom is not quite as advanced with its six-pronged top but it still works great.
Although I prefer cooking with biomass (it’s free!), you can also use charcoal briquettes in the EcoZoom. For that, you use the integrated adapter grate. I have found that six charcoal briquettes will burn a long time without being tended.
Finally, according to the EcoZoom website, these stoves use up to 60% less wood than an open fire and decrease smoke and harmful emissions by 70%. I can tell you from personal experience that the EcoZoom emits very little smoke. On the other hand, there is quite a bit of steam generated from your food as it is cooking, always a good sign that the food it getting hot.
EcoZoom Portability
The EcoZoom Versa is easy to move around using the integrated handles with silicone grips. For ultimate portability, however, there is a new carrier bag that you can use for stowing your rocket stove. Let me tell you, this sure beats trying to stuff the EcoZoom back inside its shipping box. It has a sturdy strap making the stove a breeze to transport, plus it has room for a few extra supplies such as firestarter, matches, and even a small amount of biomass.
Real-time Cooking with the EcoZoom and Food Storage
In the past, I frequently used my EcoZoom with and old Revere Ware pot, you know, the kind with a copper bottom. These days, I tend to use cast iron instead. That said, both work well and depending on what you are cooking, you may choose one type of pot over another.
One of the favorite “survival meals” I make from food storage is chili. In the photos below, you see me preparing Chicken Chile using the following recipe.
Food Storage Chicken Chili
2 cups freeze dried chicken ( can omit or substitute FD ground beef)
2 cups water
1 1/2 cups freeze dried sweet corn
1 1/2 cup salsa (I used canned)
2 tablespoons chili powder
2 1/2 teaspoons ground cumin
1 1/2 teaspoons dried Italian seasoning
2 cups pinto beans (I made my own the day before but you could also use canned)
1 can diced tomatoes
1 cup water
Put everything in a Dutch oven or other pot and heat until hot and ready to eat.
Adding the ingredients.
To get things started, I put some pine cones and dry leaves into the upper chamber along with some dryer lint to use as tinder. It all lit up right away so I immediately began to feed in twigs and branches, being mindful not to overload the chamber.
That is something you need to watch for. If you overload the chamber with too much biomass, the fire will choke and go out. The other thing to keep in mind that depending on the thickness and dryness of your fuel source, it may burn quite fast. If you use little branches like I do, you need to mind the stove, so to speak, to keep the fire burning. Kindling sized chunks of wood burn far more slowly so less tending is required.
Sometimes you want the fire to die down a bit. This allows your food to simmer instead of boil. To resurrect a full flame, perhaps for another pot of food, I add additional pine cones or leaves and the fire flames right up again. For someone who was not a girl scout in her youth, I find this amazing.
But I digress and need to get back to my test.
As I mentioned, I had some doubts about using cast iron on the EcoZoom. There was no need, however, since my Lodge Dutch oven was full and yet it only took 10 minutes to come to a full boil. I had to take the lid off to prevent my pot from boiling over which, coupled with letting the fire burn down a bit, allowed my chicken chili to simmer a bit and meld the flavors.
The finished product. Sometimes I omit the chicken and use FD ground beef or no meat at all.
So how did it all turn out? Well other than the fact that Shelly and I were arguing over who got to feed the fire, the chili was delicious and once again, the EcoZoom came through with flying colors.
The Final Word
I think the EcoZoom rocket stove is quite remarkable. It is durable, portable and has solid cooking power. Cooking with biomass from my yard is fast and I will say it again, fun. The EcoZoom Versa simply works. Mine sits outside all year long and still looks and cooks like new, although I now plan to store it in its carry bag along with a Swedish fire steel, some dryer lint, and a BIC lighter for one of those just-in-case moments because you just never know.
