Will it fit in the car? A slightly superfluous question: It’s an accessorised Eurobox.

LxWxH: 40 x 30 x 27.5 cm and approx. 4.7 kg.

It plays nicely with other standard Euroboxes, so yes, it’ll slide neatly into 4x4s, vans and trucks. Not just that, it stows the vital bits and bobs you need to prepare and eat your meals. One box. Everything in one place.

Well, that’s the theory. So what have I learned?

Out of The Box

Just like the blue and yellow Swedish furniture brand, BOXIO makes the customer responsible for final assembly. Inside the package: hex key, spanner, and easy-to-follow instructions. Before you can boil some water or fry a sausage, you’ll need a clean workspace and fifteen to twenty spare minutes to put the Cook together.

But this is not rocket science.

At the end of the exercise, you’ve got a black Eurobox with a hinged stainless-steel hob unit, complete with wind shield and a single burner. Lift the hob and you’ll find secure storage for two gas cartridges plus ample room for pots, pans, kettle, herbs, spices, crockery and cutlery.

Finish? It all comes together nicely and you won’t be cutting yourself on any of the edges.

In Use

Let’s be real: When stopping for a coffee break on a long haul, or settling into camp for the night, minimal faff is great for boosting the comfort factor. Stop the car. Pull out the Cook. Get on with hot food and drink.

Be organised. It helps if you don’t just throw loose items into the box because you need to clear the space and ensure the vents are free when you light the gas. Once the Cook is stood on a solid surface and the cavity is cleared, turn on the flow of gas at the cartridge, lower the hob (which conveniently locks in the upright position), raise the wind shield, and light the easy to adjust flame.

Interestingly, the stove is not equipped with piezo spark. But hey, we all travel with the means to start a fire, so there aren’t any excuses for being unable to get a flame. I just feel it would be slightly more elegant if there was only a button to press.

The stove size is big enough to take a frying pan 25 cm in diameter. Enough room for most pots, kettles and popular stove top ovens, such as the Omnia or Hajka—unfortunately, it’s just a bit too tight to accommodate the Grove Grill & Oven.

Depending on where you set the Cook, the Eurobox gives it a firm footing and raises the cooking height—a neat detail I really appreciate—and puts it at the same level as the Wash which, with the optional bamboo chopping board in place instead of the plastic lid, doubles as a work surface.

I love it when things can be combined for increased practicality.

Do I just use the Cook when I’m out and about? No. Frying fish or deep-frying doughnuts is best done out of doors if you don’t want odours lingering in the kitchen. So, the Cook has a designated place under the roof in the garden as well.

Durability

Robust plastic and weatherproof stainless steel. The Cook is designed to cope with knocks associated with bumpy trails and outdoor living. Things can rattle around inside if they’re not properly stowed…use kitchen towels to cut the decibels.

Everything is solid. Of course, it has a gathered a few blemishes but, then again, so has my car. Overland with either and scratches will result. Patina. The surfaces are easy to keep clean and won’t rust.

The gas hose and regulator are approved and good quality.

Verdict

The BOXIO Cook is a tough little kitchen box that just works.

If you’re tired of skeleton stoves that need assembly every time and offer a wobbly footing for bigger pots, the BOXIO Cook is a clean, dependable upgrade. Use it on the tailgate, stacked on another Eurobox under the stars, or inside the van.

Competition

How would you like to take a BOXIO Cook on your next adventure? We’re giving away one brand-new BOXIO Cook this month. All you have to do is click this link before September 30th, 2025, and you might be cooking your next camp meal on the house. Good luck!

From €230 | BOXIO

The post 12 Months Off-Grid with the BOXIO Cook appeared first on overland-europe.

While I usually make do with whatever I have at hand—by that I mean my kitchen box essentials paired with a campfire, gas stove, or even a hobo stove—there are also highly organised, stylish all-in-one solutions. Among the plethora of options out there, MOKUBO stands out as a no-compromise choice for outdoor cooking enthusiasts eager to impress a group of up to four guests. And I take the term “no-compromise” seriously!

DESIGN AND FEATURES

MOKUBO was crafted by folks who genuinely love to travel and savour good food. After years of overlanding and the constant search for ingredients, utensils, herbs, spices, cutlery, and other essentials, they wanted to have their cake and eat it too. In other words, they aimed to pull over, set up a kitchen, and enjoy a hearty meal without the hassle.

This striking stainless steel box measures 60 x 40 x 27 cm and weighs in at a solid 31 kg. Yes, it’s a hefty piece of gear, but that’s the price you pay for completeness. Inside, you’ll find everything required to wine and dine four lucky diners.

The quality brands included are impressive. Think Zwilling knives, a Primus two-flame gas stove, WMF cutlery, Sea to Summit pots and pans, Gimex glasses, and Flamefield crockery—this kitchen is decked out with top-notch gear. Plus, to get you started, you have six Ostmann shakers filled with assorted herbs and spices.

If you’re on the road in your 4×4 or van, I highly recommend placing the MOKUBO on sliders. Simply open the door, slide out the kitchen, and voilà—cooking made easy! On my last trip, I securely stored the box behind my driver’s seat while travelling and moved it onto the tailgate whenever I was ready to whip up hot drinks or meals.

For those hoping to use the MOKUBO in a garden or fixed location, an optional four-legged stand is available. It even features a shelf for added workspace and a sink for easy clean-up!

NO COMPROMISE COOKING EXPERIENCE

This review isn’t just about listing contents or evaluating their worth; it’s about practical values and whether the “no-compromise” label truly fits.

Like most, I have a fully outfitted kitchen at home where I can conjure up just about anything. Before trips, I usually lay out the utensils and condiments I need every day, taking note of what I use frequently, then cross-check those items with my kitchen box to make any necessary adjustments.

Before my last journey, I decided to switch things up: instead of my typical prep, I cooked exclusively with the MOKUBO for a month. Sometimes inside, sometimes outside. My aim was to see if the MOKUBO could keep pace with my home cooking routines.

Day in and day out, I prepared breakfast, lunch, dinner, snacks, coffee, and tea—all on the MOKUBO. To give you an idea of its capabilities, here’s a taste of what I created:

• Breakfast
  • Porridge
  • Eggs Benedict
  • Full English: sausages, eggs, mushrooms, onions, bacon, tomato, and baked beans
  • Toast
  • Scrambled eggs with salmon
  • Oatcakes

• Main Courses
  • Antipasti
  • Grilled cheese
  • Toasted cheese sandwich
  • Risotto
  • Pasta: bolognese, aglio e olio, and arrabbiata
  • Gnocchi with sage and butter
  • Mediterranean chicken and rice
  • Beef stew
  • Chicken curry

• Baked Goods*:
  • Cheesecake
  • Cakes
  • Muffins
  • Pork pies

*You might be wondering how I baked when the MOKUBO isn’t equipped with an oven. Great question! I supplemented the MOKUBO with the ever-popular Omnia stovetop oven—because who wants to miss out on a treat while camping? And I have one with me anyway.

GAS

The MOKUBO comes equipped with a twin-flame Primus stove, allowing you to use standard camping gas canisters—one of which is conveniently integrated into the box. However, for our extended adventures through the Alps, followed by a trek into the Pyrenees, I decided to elevate my cooking game by connecting to a GASLOW bottle. Why? Because this six-kilogram beauty means I can cook for weeks without worrying about refills. And if I do find myself in need, topping up at an LPG station is a breeze!

INITIAL CONCLUSION

Honestly, I expected I would miss the comforts of a fully stocked kitchen when I relied on the MOKUBO as my primary cooking solution. Sure, we had tested it on shorter trips before—but let’s face it, when you’re only out for a few days, it’s easy to settle for the basics, like roasting meat and potatoes over an open fire.

What truly impresses me is MOKUBO’s thoughtful design and organisation. From spatulas and tongs to pots, pans, cutting boards, razor-sharp knives, glasses, and a small griddle for making breakfast toast—everything you need to whip up a meal for four is there, in one neat package.

Now, the included herbs and spices are fairly standard, so I did pack a few personal favourites. Still, you could easily make do with what’s provided.

The cleverly designed pull-out drawer on the right offers quick access to all your culinary essentials, while doubling as a handy surface for prep work before dumping it all into the pan.

Using the MOKUBO at home has actually been a pleasure, and it adds a touch of luxury and versatility when you’re out exploring the mountains or parked beside a tranquil river.

Take, for instance, our stop at the summit of Monte Jafferau. We unpacked the MOKUBO and set about making tea. With the kettle steaming away on the tailgate, we had curious passersby stopping to inquire about this impressive kitchen unit.

In the world of mobile kitchens, the MOKUBO truly embodies a no-compromise approach—and it looks fantastic while doing it!

from €2,745 | MOKUBO

Bookmark the page and follow us on Instagram and Facebook if you want to see me prepare each of the above mentioned meals.

Disclaimer: The images of the kitchen and its contents in this article are not your typical pristeen, polished, and clinically clean studio shots. The kitchen bears traces of regular use.

The post MOKUBO takes overland cuisine to new heights appeared first on overland-europe.

Delivering big flavor with a minimal amount of effort, Chicken Marbella is one of those meals that routinely defies expectations. Originally appearing in the Silver Palate Cookbook in 1982, this Mediterranean-inspired baked chicken dish uses chopped prunes and olives to produce a sweet and savory sauce that is absolutely irresistible. It’s simple to make, easy to scale, and never fails to impress.

So what’s the catch? Unfortunately, the original recipe requires an oven—not a piece of equipment available to most overlanders out on the trail. However, we’ve developed a Dutch oven “campfire” version that can bring this flavorful, crispy-skinned chicken classic out on the road.

INGREDIENTS

• 1 cup chopped prunes
• 1 cup pitted green olives
• ½ cup dry white wine
• ¼ cup capers
• ¼ cup red wine vinegar
• 6 garlic cloves, roughly chopped
• 2 tablespoons dried oregano
• 2 bay leaves
• 1 teaspoon salt
• 4 chicken thighs, skin left on
• 1 tablespoon olive oil
• 4 teaspoons brown sugar

INSTRUCTIONS

At home, place all ingredients except for the oil and brown sugar in a freezer bag to marinate. Place in your ice chest for at least 6 hours and up to 48 hours.

At camp, prepare 27 coals. You can use wood embers if you must, but you’ll have to guestimate the proper heat ratio (you’re aiming for 425°F). Once the coals are ready, knock them into a flat pile and place the Dutch oven on top of all of them. This will produce the high heat required for browning.

Heat 1 tablespoon of oil in the Dutch oven. The oil is hot and ready when a drop of water instantly sizzles when it hits the pan. Remove the chicken from the marinade, and dust 1 teaspoon brown sugar over the skin side of each thigh. Brown the thighs skin side down over high heat until crispy and deep golden brown (about 6-8 minutes). Flip to brown the other side (around 2 minutes).

Pull the Dutch oven from the heat. Add the marinade (liquid, prunes, olive, capers, and all) and cover. Set the oven on a bed of nine coals and evenly distribute 18 coals on the lid. Bake for 30 minutes, until the thighs are cooked through and their juices run clear when pierced with a knife.

Serve over couscous with a side salad.

This recipe was first published in the Summer 2016 issue of Overland Journal Europe.

Words and image: Fresh Off the Grid

The post Dutch Oven Chicken Marbella – Turning a popular oven dish into a one-pot backcountry wonder appeared first on overland-europe.