Which TT has the Best Kitchen and Why?

BurbMan wrote:
Good chefs don't need a lot of equipment like us amateurs! We bought a dutch oven for the camper, it came inside once to do holiday duty and has never left....

I think your size/weight expectations are about right for the X5, your issue as you noted will be water. Finding decent size fresh and grey tanks in a smaller trailer is a challenge. If water is accessible but just not at your trailer, get a some collapsible 6-gal water jugs that you can use to refill the trailer tank, and also a blue tote to drain the gray tank into and take to the dump area (or men's room...)

We mitigate a lot of water usage with paper towels and Windex (or other cleaner). Use paper towels to wipe the pots/pans as clean as you can so it doesn't take much water to scrub them. Use paper plates and disposables as much as possible. Use Windex on stove/countertops/etc.

Also don't wash dishes one at a time. wait until the meal is over, use the stopper to fill the sink with hot sudsy water and wash them all at once. Don't rinse them under running water, a quick dip in the suds will rinse them and the suds will run off while air drying on the drainboard.

It's just a matter of getting into a cadence of what works for you. We are going through that now, having downsized from a 34' trailer to a truck camper, and figuring out what to bring in the limited storage we have.

edit: I meant to reply to wildtoad, the post above you. Yes, chefs need minimal gear. :-)


Thanks. See the post just above and my other posts. We don't need a lot of stuff, minimal really. Everything will be preplanned and prepped, only finished for mealtime. We'll need a 10" cast iron, tongs, oil, salt and pepper, plates and service ware. Other must-have items are a variety of stainless steel mixing bowls, side towels, spatulas, basic measuring spoons, and my knife roll.

When I was in scouts I learned how to plan, measure, and package my meals and freeze what I needed, and used homemade dry mixes for things like pancakes. Same concept here. Enough storage for food to last 5 days and the very basics to reheat/finish the meals.

I owned and towed a 30" commercial kitchen that was 8800 lbs empty. Loaded for an event is was sometimes pushing 11k. I'm no stranger to towing. And no, I didn't pull that with the X5 lol


Myth: Chefs eat fancy foods. Truth: Most don't. I LOVE Mac and cheese. I find multi-course meals tedious and I avoid them. We eat simple foods, but seek out the best ingredients and use good technique. My chef friends all love greasy burgers and pizza. But GOOD pizza, from a handmade, hand tossed dough and baked in a 900 degree wood oven. THAT'S a pizza. :-)