Bikepacking (not the kind where you go cycletouring using backpacking bags, but the kind where you're riding tracks through wilderness areas, away from civilization for some days) food prep is probably more like backpacking food prep. As you say, it's different from bike touring where one is daily riding through one to a half dozen cities, towns, villages, hamlets and/or crossroads-with-convenience-stores.

Hey, if there are any of those cats reading this who have youtube channels where they put a stopwatch on blast-boiling 500ml of water, well, your info is cool and all, but that's just one stove/fuel parameter mostly of primary interest to one style of camp cooking. To what extent is the stove throttleable? Can it perform a sear, then a low simmer, and then a rapid boil? Can you shut it off or do you have to wait for the fuel load to burn out? What lighting techniques work, and what lighting techniques work best? Does the burner/flame cause a hot spot or does it spread evenly? How sensitive is the stove to wind? How long after using does it take before it's cool and safe to pack? Does the stove get itself nasty or sooty or dirty in extended use? A cycletourist might ride across multiple biomes and from sea level to mountain pass elevation - is the stove under test amenable to that? Any fiddly, underdesigned parts? Is it banned from flying or from high-risk burn areas or any sensitive environmental regions? What happens if you tip the stove over while it's lit (I mean, don't do that, right, but still)?

So, yeah, I've been thinking about this because the Coleman 400A I've used for decades* has gotten very fussy and temperamental, and is long overdue for overhaul. It's with some trepidation I broach this near-religious subject, but does anyone have a modern-era cycletouring stove they'd recommend (and why does it merit recommendation)?


*And it's been half a lifetime since canisters were available in the US for my back-up Camping Gaz Bleuet 206!