Equipment Cleaning & Care Procedures
Troop 897 has spent a great deal of money on equipment and we need help from each Scout to properly maintain the
equipment. At the end of each campout, Scouts will be assigned certain equipment that must be taken home, cleaned
and brought back to the next troop meeting (with the exception of tents / tarps that may need extra time to dry).
Tarps & Dining Fly’s - Guidelines When Taking Home
Lay tarp or fly out to dry. After it dries take a stiff broom and sweep all dirt and debris from the tarp or fly. If dirt or
mud remains on it, you should spray it with water and use a stiff brush to clean off the dirt. After the tarp or fly is
completely dry and fold (or roll). Tie with one of the guy ropes. Legs of a dining fly should be cleaned of all debris
and dried with a towel to prevent rust. Bundle together with the dried fly.
Tents
If you have been assigned tents to take home, you must set them up when you get home or hang them up in the
garage or basement. Cleaning and drying tents is extremely important to prevent mildew and to increase the usable
life of the tents. Mildew can set into a tent in as little as 24 hours, so it is important to get even a slight damp tent
(like one you would find on a dewy morning) aired out quickly. One of the easiest ways to damage your tent is by
not drying it as quickly as possible after it gets wet. Storing a wet tent for as little as 24 hours in warm weather is
likely to start the process of mildew formation. Mildew can permanently damage the waterproof coatings by
causing them to separate from the fabric, but mild to severe staining is more common. Mildew stains are permanent.
They cannot be removed without potential harm to the fabric coatings. Even when your tent appears to be dry after
use, it is always best to assure it is completely dry before storing. Hang it outside or pile it loosely in your house for
a few days, turning it inside and out to assure it has dried everywhere. Never machine dry your tent as the heat can
melt the fabric.
1. Dry the tent, fly, bags and ground sheet by hanging outside (or setting tent up in your yard).
2. Clean the tent
3. Shake out any debris from the inside of the tent.
4. Sweep out the inside of the tent, if necessary.
5. If there is mud/dirt in/on the tent, clean with a damp cloth.
6. Make sure all the pieces are included.[Rain Fly, Body, Tent Bag, Guy Lines, Stakes, Stake Bag]
7. Make sure the poles are in good shape.
* Any poles missing or broken?
* Are poles’ shock cords intact? Are they frayed, and need replacement.
8. Check for holes or rips in the tent and fly. Note location and size of any findings.
9. Pack tent
*Place the guy lines and stakes in the stake bag.
*Fold the tent in half or thirds, so the width is somewhat less than the length of the tent bag.
*Fold the fly so it is the same size or smaller than the folded tent.
*Lay out the tent on the floor. Place the fly on top of the tent.
*Roll the poles and stake bags inside of the tent and fly and place in the tent bag.
10. Report issues or condition of tent
*Note any problems or lack thereof on an index card with your Patrol name and your name.
Attach it where it is easily visible.
*Report any missing items or problems to the quartermaster when you return the tents or
tarps.
11. Turn-in the tent to Quartermaster (be sure that records are updated that you turned it in)
Stoves
First and foremost, try your absolute best to keep your stove clean. Sometimes it's difficult when you're out backpacking
and don't have a lot of water, but at the very least, clean off any food particles and grease as soon as you can. If you have a
meal that boils over and gets food in the burner, clean it out as soon as the stove cools.
1. Make sure the following parts are included:
a.
b.
c.
d.
e.
Stove
Grill
Drip tray
Propane hose adapter
Propane hose
2. Clean the stove thoroughly.
a. Use warm water, detergent, a degreasing cleaner such as 409 and scouring pads, as necessary.
b. Clean the grill, as well as the aluminum drip tray. If grease has spilled into the bottom of the
stove, remove the drip tray using the wing nut to clean the interior of the stove.
c. Report Issues. Any broken or missing equipment is a patrol responsibility. Consumables,
missing or broken equipment needs to be repaired or replaced before the next trip at the Patrol’s
expense. Report any missing Items or problems to the quartermaster when you return the
equipment.
Back Packing Stoves
The same maintenance of stoves listed above applies to when you are on the trail as well. In addition to this and
cleaning the stove with soap and water the following additional maintenance should be done.
1. Drain all fuel from the stove back into an approved container. Fuel will thicken over time and cause the parts to gum
up or get a lacquer coat making the stove less effective and hard to use.
2. The most effective and common maintenance for the MSR Whisperlite is to simply shake. At the very end of the fuel
line is the shaker jet, a tiny needle that is free to move up and down. By shaking the stove, carbon buildup is
removed. The shaker jet should make a slight rattling sound.
3. The second most effective and common maintenance for the MSR Whisperlite is cleaning the fuel line. Cleaning the
fuel line consists of pulling out and pushing in the cable that is within the fuel line. This removes the carbon buildup
that limits the flow of fuel. You can use different tools for this, but the one that comes with the stove works well. If
this is done regularly, it is a simple task and the cable will freely move. If not, it may take considerable effort to get it
all the way back in, repeating the in and out until all carbon has been removed. Be careful not to damage the cable.
4. Watch for leaks from the fuel pump and check o-rings.
Dutch ovens, cast iron cookware (griddles) & cooking grates
Dutch oven and all cast iron cookware require special cleaning procedures. NEVER use soap when cleaning
these items. They have been specially treated or “seasoned”. Soap will get into the pores of the metal and all
food cooked in it will have a funny taste as a result. The best method when using the Dutch oven is to line it
with a special liner or foil to make the removal of the food as well as clean up easier.
When cleaning them, use a soft scouting pad and hot water to remove any debris or food particles. When
cleaned dry the item with a towel to remove all water particles. Allow it to then air dry. If you do not dry them
rust spots will form and cause damage to the cookware requiring extra maintenance.
Seasoning cast iron cookware
Scrub the cookware until all food particles, debris and any rust spots are removed. Coat the item on both sides
with a vegetable shortening. Rub a thin coat on the inside and out getting all of the crevices, legs, etc... Do the
same with the lid. [It is preferable to season the item outdoors however it can be done in your oven.] Bake it
upside down in an oven at 350 degrees or in a covered grill on high for about 45min to 1 hour. Allow to cool.
Wipe off any debris. The cookware should be a glossy black and smooth to the touch. If not re-season it.
Coolers and Water Jugs
Coolers and water jugs, no matter what material they are made of, can develop fungus and/or bacterial growth if you
do not clean them well. At the least, if you do not properly clean your coolers and water jugs, they will develop a
musty odor that is likely to give your water an unpleasant taste. At the worst, a moldy water jug/ cooler can make
your whole patrol sick. To keep the jugs and coolers fresh-smelling and sanitary, clean them after every use and
before you store them. The most important thing to remember about these jugs and coolers is that dirt, mold and
bacteria inside can mean unsafe drinking water or food, which can make for a very bad outing.
1. Wash the inside and outside of the cooler or water jug with warm soapy water.
2. Pour the soapy water out and refill it with warm water to rinse out the soap residue--you may need to do this
several times. After each time, sniff the cooler/water jug. If it still smells soapy, rinse it again.
3. Fill water jug or Cooler half full with cool water, and add a half capful of bleach, and carefully swish around.
CAUTION: Be very careful with the bleach, besides ruining clothes, it is poisonous and can burn your skin
and eyes.
4. Empty jug/cooler carefully, and rinse several times with
5. Use a stiff scrub brush to remove any dirt on the lid or body of the cooler/water jug.
6. If necessary, use a cleaning product like 409 on the cooler/water jug tops (NEVER on the inside!) to clean
them. Rinse thoroughly.
7. Allow items to completely dry, with the lids open/off.
8. After completely dry, close lids and return the item to the Quartermaster
Patrol Boxes
It is the responsibility of each patrol to care for their patrol box; however, the Quartermaster must periodically
inspect patrol boxes to ensure that they are clean & complete.
Remember that you cook and eat from items in the patrol box. It is in your best interest to keep it clean! Food-borne
illnesses are not something that you want to deal with. Keep you patrol box clean, and you can avoid it.
Guidelines for after an outing
2. All towels, washcloths, sponges and gloves should be taken home, cleaned, dried and returned to box
3. Note the need for resupply of any consumables (dish soap, food items, paper towels, aluminum foil) is a
patrol responsibility
Guidelines When Taking Home
1. Empty the patrol box of contents
2. Thoroughly clean the inside and outside of the box. Repair or note any damage.
3. Use the Patrol Box Inventory to make sure all equipment is present, clean and in good working order.
4. Clean any items that patrol box contents that require cleaning (see stove section for cleaning the stoves)
5. Repack items in patrol box and lock.
6. Report Issues. Any broken or missing equipment is a patrol responsibility. Consumables, missing or broken
equipment needs to be repaired or replaced before the next trip at the Patrol’s expense. Report any missing
Items or problems to the quartermaster when you return the equipment.