The New Jetboil Sol

In 2004, backpacking stoves experienced something of a revolution:  The Jetboil PCS was introduced.  The Jetboil PCS is the very definition of a "game changer" -- The Jetboil PCS really shook up the backpacking stove world (in a good way, I might add).

Has Jetboil rested on its laurels?  No, indeed not.  Jetboil is now on what I would consider its third generation of stoves, the new, high-tech Jetboil Sol.

The new, compact, lightweight Jetboil Sol

I've now completed my review of the Jetboil Sol.  Below, I'll list all the blog posts I did in the process of reviewing the stove as well as a to my final review which is hosted on Seattle Backpackers Magazine.  Below the links, I'll include a few items that I didn't have space for in the magazine article.

• Aluminum JetBoil Sol -- Cooking Report #1
• Aluminum JetBoil Sol -- Trail Report #1 (Cooking Report #2)
• Aluminum JetBoil Sol -- Cooking Report #3
• Aluminum JetBoil Sol -- Trail Report #2 (Cooking Report #4)
• Review: The New Jetboil Sol (on Seattle Backpackers Magazine)

The new version of the Jetboil has a significantly lightened up burner consisting of far less material.

The new burner of the Jetboil Sol

The new burner includes a much improved piezoelectric ignition system.

The improved piezoelectric ignition of the Jetboil Sol (upper left of burner head)

Included with the pot and burner are the canister legs (stabilizer) and universal pot support.  With the first generation of Jetboils, these items had to be purchased separately.

Universal pot support (top) and folded up canister legs (bottom)

Notice in the below photo that the ground is sloping.  With the high center of gravity of a narrow pot like on a Jetboil, one might be worried about the stove tipping over.

The canister legs help prevent the stove from tipping over

The canister legs make the stove significantly more stable on sloping or uneven ground.

The universal pot support locks securely into place.  This isn't just some cheesey little metal thing that rests up on top of the burner just waiting to be knocked off.  No, when rotated and locked into place, I found that I could suspend the stove from the universal pot support.  Now, that is a solid connection!

You can hold the stove up by the pot supports -- when they're locked in place.

With the universal pot supports, you can use any pot from any manufacturer (within reasonable size and weight restrictions)

A Jetboil Sol with an Evernew 1300ml pot on top

The Jetboil Sol has a lot of nice features, including the ability to do some real cooking (if you're willing to fiddle with the valve a bit -- it's tricky in the lower range of the stove).

Preparing to do some real cooking on a Jetboil Sol

I really like what I see in this the third generation of products from Jetboil.  If a person wanted to get just one stove that would do pretty much everything for three season cooking, the Jetboil Sol will do you.  For temperatures below about 20F (at sea level), I think another stove system might better serve.

I thank you for joining me on another Adventure in Stoving,

HJ

All JetBoil related posts

• Titanium JetBoil Sol -- Caution
• Aluminum JetBoil Sol -- Cooking Report #1
• Aluminum JetBoil Sol -- Trail Report #1 and Cooking Report #2
• Aluminum JetBoil Sol -- Cooking Report #3
• Aluminum JetBoil Sol -- Trail Report #2 and Cooking Report #4
• Review: The New Jetboil Sol (on Seattle Backpackers Magazine)

Coming Soon:

A review of the new Jetboil Sumo pot (1.8 liter)

The new Jetboil Sumo pot (1.8 liter)

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Aluminum JetBoil Sol -- Trail Report #2 and Cooking Report #4

I'd done several cooking reports on the aluminum JetBoil Sol already.

• Aluminum JetBoil Sol -- Cooking Report #1
• Aluminum JetBoil Sol -- Trail Report #1 and Cooking Report #2
• Aluminum JetBoil Sol -- Cooking Report #3

But I wanted to be sure that the JetBoil Sol that I was testing wasn't somehow unique.  So, I called a buddy -- a buddy who owns a JetBoil.

So, I thought I'd do side by side omelettes on two different JetBoil Sol's.  I don't have two identical pans, so we'll just have to do the best we can.

The first pan is an MSR Blacklite, which is a very nice, high-quality backpacking pan.

Eggs cooking up with the cheese already added in an MSR Blacklite fry pan

And pan number two is my $5 garage sale special.  Not exactly the world's best pan, but let's see if we can get enough flame control from a Jetboil Sol to cook an omelette.

Eggs and cheese cooking in pan #2, my "garage sale special"

I allow the eggs to set just slightly, and then I add tuna from one of those convenient foil pouches that are so perfect for the trail.  I've also tried the salmon, and I have to say that I prefer the salmon.  Alas, no salmon today, but we press on.  Looks like the eggs are cooking up nicely so far.

Tuna in the MSR Blacklite pan

Tuna in the cheap, garage sale pan

Well, looks like the omelette in the Blacklite pan is about done.

A finished omelette in an MSR Blacklite frying pan

And our garage sale pan omelette is fully complete.

A fully cooked omelette in a garage sale pan

So, how'd they turn out?  Well, let's have a look.

Two omelettes, one from an MSR Blacklite pan (left) and one from a garage sale pan (right)

VERY nice.  Both omelettes turned out very well.  I got a little more browning on the omelette in the cheap, garage sale pan, but that's to be expected.  Both omelettes were very tasty.

Best of all?  No sticking.

The nice MSR Blacklite pan, as you might expect, was as clean as a whistle.  I really like the non-stick coating.

The non-stick coating in an MSR Blacklite pan works like a charm

And even my cheap, garage sale pan did a pretty fair job.  No burnt food.

My cheap pan isn't as nice as my MSR Blacklite, but it did a pretty fair job of it.

Now, I said that both omelettes were tasty.  But don't take my word for it, goodness, no!  I now turn you over to the very competent hands of the chief tester of the Adventures in Stoving Taste Test Team.  Let's see how our ace tester reacts.

The omelette is served:

"Dad, are you sure this is edible?

And the first bite.

And the reaction:

"Hey, dad, not bad!"

Yes!  She liked it!  Er, I mean, the omelette passed the highly scientific battery of tests prepared by our Taste Test Team.  ;)

Seriously, though, my daughter is an excellent test of the taste of foods.  If she doesn't like it, she's not shy about letting you know.  If any of you are parents of a two-year-old, you know what I mean.

The bottom line?  The JetBoil I tested on was not a fluke.  You can cook on a JetBoil, even with a cheap garage sale pan like mine.  The JetBoil is a lot more versatile than most people think.

I thank you for joining me on another Adventure in Stoving.

HJ

JetBoil related posts

• Titanium JetBoil Sol -- Caution
• Aluminum JetBoil Sol -- Cooking Report #1
• Aluminum JetBoil Sol -- Trail Report #1 and Cooking Report #2
• Aluminum JetBoil Sol -- Cooking Report #3
• Aluminum JetBoil Sol -- Trail Report #2 and Cooking Report #4
• Final Review: The New Jetboil Sol (on Seattle Backpackers Magazine)

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Aluminum JetBoil Sol -- Cooking Report #3

I did some fancier cooking in Cooking Report #1 and Cooking Report #2 -- but I didn't use the Jetboil Sol's "cup."  I used a nice MSR Blacklite fry pan.

So, what about the Jetboil Sol's cup?  Is it only good for boiling water?  Or can it do a little more?

I thought I'd find out.

An aluminum JetBoil Sol cup

So, time to try one of my old standard trail meals, ramen noodles with dried veggies.  For today's cooking, I'll be using an aluminum Jetboil Sol cup.

One of my typical trail meals, "Sapporo Ichiban" ramen noodles with dried veggies.  

OK, so I'll spare you the part about boiling the water.  It's safe to say that the Jetboil does just fine there.

Now, the instructions on these noodles say to first boil the water, then add the noodles, and then to cook these noodles over low heat for three minutes.  Low heat for three minutes?  Can the Jetboil do it?  Let's try.

OK, so in go our noodles.

Noodles simmering in a Jetboil Sol

Then let's mix in our dried veggies.

Noodles with veggies added

And then, let's cover and simmer for a while.  Getting a low flame on a Jetboil Sol is a bit of a trick, but it can be done.

Low flame on a Jetboil Sol

And three minutes later?

Nicely re-hydrated noodles and vegetables.  Yum!

Say, now that's not bad at all!  Why those noodles and vegetables are positively fluffy.  Nice!

And, best of all,

I encountered no burnt on food when simmering noodles for multiple minutes in a Jetboil Sol cup

No burning or sticking.  Nice!  :)

So, is the Jetboil Sol's cup able to be used for more than just boiling water?

Noodles prepared on a Jetboil Sol

Yes, I'd say the Jetboil Sol is up to the task.

Again, please note that I used the aluminum Jetboil Sol cup.  This report does not cover the titanium version.

Thanks for joining me on another Adventure in Stoving.

HJ

JetBoil related posts

• Titanium JetBoil Sol -- Caution
• Aluminum JetBoil Sol -- Cooking Report #1
• Aluminum JetBoil Sol -- Trail Report #1 and Cooking Report #2
• Aluminum JetBoil Sol -- Cooking Report #3
• Aluminum JetBoil Sol -- Trail Report #2 and Cooking Report #4
• Final Review: The New Jetboil Sol (on Seattle Backpackers Magazine)

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Aluminum JetBoil Sol -- Trail Report #1 and Cooking Report #2

We had a little snow earlier in the week, but it was a beautiful day, so I decided to take the Adventures in Stoving team out on the trail.

The Adventures In Stoving team en route

Our destination?  Valley Forge Trail Camp on the West Fork of the San Gabriel River.

Valley Forge Trail Camp

Today's objective?  A little cooking on the aluminum version of the Jetboil Sol.

Many people seem to think that the only thing a Jetboil Sol is good for is boiling water.  I was pretty confident after filing JetBoil Sol -- Cooking Report #1 that I could cook real food on a Jetboil Sol.

So, let's get started.  First, let's lay out our tools and ingredients.

The fixin's for a first class omelette.  

Today, I'll be making a four egg cheese and salami omelette using an aluminum Jetboil Sol.  For cookware, I'll be using an MSR Blacklite pan.

Now, note the small metal pot support attachment just to the right of the eggs in the below photo.

Preparing the eggs before making an omelette.

With that pot support attachment, I can use any pot, pan, or kettle, not just a Jetboil specific pot or pan.  The universal pot support comes included when you buy a Jetboil Sol.

Here, I've emplaced the pot support on the Jetboil burner.

Pot support in place on a Jetboil Sol burner

With that pot support in place, I can then set my fry pan on top.

An MSR Blacklite pan on top of a Jetboil burner.  Note pot support attachment.

Now, I add my ingredients.

Eggs and other omelette ingredients cooking up on a Jetboil.

In short order, the eggs are coming along nicely.

An omelette, nearly done

There!  That looks about right.

Done!

Let's take it off the burner and have a look.

An omelette, very nicely done.

It turned out great!  And absolutely no trace of burning or sticking in the pan.

No burnt spots!

And the omelette itself?  Very nice and fluffy.

A nice, fluffy omelette.

And very evenly cooked.

The bottom of the omelette is cooked very uniformly

And the taste?  Excellent.  Every bit as good as an omelette cooked at home.

Highly delicious

And best of all, it really energized the Adventures In Stoving taste test team.  :)

Well fed, an Adventures in Stoving Taste Test Team member climbs to new heights

Concluding Remarks
Now, is the Jetboil Sol the best cooking stove I've ever seen?  No.  But it can be done, and not just in controlled conditions as in Cooking Report #1, but out in the field as shown here in Cooking Report #2.

The thing I notice is that the valve adjustment is danged tricky in the lower end of the range.  Like a race horse, the Jetboil Sol really wants to go, go, go.  You have to have a deft touch and a bit of patience to adjust the flame and get a nice low flame.  But adjust it will.

If you know anything about cooking a decent omelette, you know you need a balance on the flame.  Too low, and the omelette is flat rather than fluffly.  Boring!  Too high, and you'll get a dried out, leathery omelette, or worse, a burnt one.  But get the flame exactly right, and you'll have a fluffy, fabulous omelette.  I was able to strike such a balance with the flame on a Jetboil Sol.  Again, though, you have to have a bit of patience, and you definitely have to fiddle with the valve.  The valve adjustment is neither smooth nor continuous.

So, the Jetboil is able to do far more than just boil water, but you do need to practice a bit with it and have some patience.

I thank you for joining me on another Adventure in Stoving,

HJ

JetBoil related posts

• Titanium JetBoil Sol -- Caution
• Aluminum JetBoil Sol -- Cooking Report #1
• Aluminum JetBoil Sol -- Trail Report #1 and Cooking Report #2
• Aluminum JetBoil Sol -- Cooking Report #3
• Aluminum JetBoil Sol -- Trail Report #2 and Cooking Report #4
• Final Review: The New Jetboil Sol (on Seattle Backpackers Magazine)

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Aluminum JetBoil Sol -- Cooking Report #1

I'm in the process of reviewing the new Sol cooking system from JetBoil.  I'm reviewing the aluminum version.  There is also a titanium version, but I will not be covering the titanium version at this time.

So, let's take a look.  Here, the Adventures In Stoving spokesmodel shows us what a JetBoil Sol looks like.

Spokesmodel Joyce shows us the aluminum version of the JetBoil Sol

That's fresh out of my backpack.  I had been using it the evening prior for what the JetBoil is famous for:  boiling water, a task for which it is exceptionally well suited.

However, today I'd like to try my hand at a little cooking.  Rumor has it that you can't get a decent low flame out of the thing.  Let's see.

A low to moderate flame on a JetBoil Sol

Now, let's turn it down a bit.

A yellow flame resulted when I really turned down a JetBoil Sol

When I really turned down the Sol, I got a yellow flame.  Not good.  BUT that flame is so low, it's not really a flame I'd cook with.  The real question is whether I can get a low flame that is practical for cooking.

A low flame on a Jetboil Sol

There!  Now thats a little better.  A flame that is low yet not absurdly so.  That's a practical cooking flame.  Note that there's no yellow in the flame.

So let's try some cooking.  One of the exceptionally wonderful things about the JetBoil is that it comes with an attachment that allows one to use any pot or pan that they might like.  So, you can either use the wonderfully efficient pot that comes with the burner that integrates so well, or you can use just about any other pot, pan, or kettle you might have on hand (within reason given the burner's size of course).

The JetBoil Sol comes with an adapter (shown here) that allows one to use any pot or pan.

The adapter has a neat feature.  Turn clockwise, and the adapter locks in place.  In other words, that adapter isn't just resting on top of the rim of the burner, just waiting to be knocked off.  That adapter has a good solid connection to the burner and isn't going to be easily knocked around.  Very nicely done, Jetboil.

For today's cooking, I'll be using my favorite backpacking type pan, my MSR Blacklite pan.  JetBoil does make a fry pan, but I've never used the JetBoil pan, so I won't cover the JetBoil pan in this cooking report.

An MSR Blacklite pan atop a JetBoil Sol

A little butter to grease the pan, and we're off!  Today's menu? A salami and cheese four egg omelet.

Why four eggs?  Well, I've got three mouths to feed, so four eggs is about right, and four eggs is a really great test for this size of pan.  If I can't control the flame properly, I'll get an omelet that's scorched on one side and raw on another.  A good omelet requires steady low heat.  Not ultra-low, but you don't want to crank the heat up or you'll be eating charcoal briquettes not an omelet.

So, how'd it go?

A nice, fluffy omelet cooked on a JetBoil Sol

 Pretty good in my opinion.  My daughter's comment was "more."  (My daughter is two).  I think that means she liked it.  :)

Evenly done, fluffy, cheese fully melted.  Yum!

Seriously though, it tasted great, and the eggs turned out nice and fluffy, just the way I like them.  The cheese was fully melted, and the salami was nice and hot.

There was some normal browning (from cooking with butter) on the bottom, but definitely no burnt spots.

Nice browning on the underside, but no burning.

And no sticking to the pan.

Absolutely no sticking on the pan.

I'd say that was a successful omelet.  :)

Now, lest I make it look all together too easy, let's realize that I was cooking indoors.  Cooking outdoors is another matter.  I feel like the stove has enough stability in the flame to cook outdoors, but I need to give that a test before I pronounce the matter settled.

Also, flame adjustment is tricky at low flame.  Sometimes, I'd turn the flame adjuster up, but the flame would get smaller??!?  Hunh?  I think this has to do with the regulator valve, but suffice it to say that flame adjustment is a little tricky in the lower range of the stove.  Still, I was able to get good, steady flame without any yellow, a flame that I think will work for me outdoors.  I'll be posting another report soon on just that very subject.

Thanks for joining me on another Adventure in Stoving,

HJ

JetBoil related posts

• Titanium JetBoil Sol -- Caution
• Aluminum JetBoil Sol -- Cooking Report #1
• Aluminum JetBoil Sol -- Trail Report #1 and Cooking Report #2
• Aluminum JetBoil Sol -- Cooking Report #3
• Aluminum JetBoil Sol -- Trail Report #2 and Cooking Report #4
• Final Review: The New Jetboil Sol (on Seattle Backpackers Magazine)

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