• Welcome to AlpineZone, the largest online community of skiers and snowboarders in the Northeast!

    You may have to REGISTER before you can post. Registering is FREE, gets rid of the majority of advertisements, and lets you participate in giveaways and other AlpineZone events!

Picking the best riding conditions through a storm or the day after the storm for better conditions

abc

Well-known member
Joined
Mar 2, 2008
Messages
5,995
Points
113
Location
Lower Hudson Valley
I am trying to Tailgate on my trip to Tahoe this year at Hotel room and Mountains. I am bringing a smallish clam shell camping stove on plane as a item "no fuel" allowed. This is Colemans($100) version of the Jet-boil Genesis 2 burner stove($300)
Tailgate and room cooking are two different requirements.

In room, no flame. So electrical cooking would work better (Think hot plate). But you won’t find an extension cord long enough to tailgate with that.

Outdoor cooking that doesn’t weight a ton and don’t take up a lot of space, backpacking stove is the obvious solution. The Coleman Jetboil is only a few oz and fits into your pant’s pocket! You can easily buy the fuel canister in any outdoor shop.

But… don’t you also have to bring cookware? That weights a whole lot more than the stove(s) and takes up a room and some!
 

djd66

Well-known member
Joined
Sep 6, 2015
Messages
1,193
Points
113
Bringing a stove, cookware and food to your hotel room? Man, you guy would not like traveling with me and my family!
 

abc

Well-known member
Joined
Mar 2, 2008
Messages
5,995
Points
113
Location
Lower Hudson Valley
Bringing a stove, cookware and food to your hotel room? Man, you guy would not like traveling with me and my family!
I travel alone (for skiing) a lot. So I have no others to please but myself.

And to pay for the room all by myself, the cost adds up. It’s just a simple matter of more skiing with SOME in-room cooking, vs eating out everyday and less skiing. The choice is clear to me. I’ve long figured out the sort of food I can prepare in the room that still taste good (again, to me).

When I travel with others, I’m only paying half of the room cost. That’s enough leftover to eat out. I won’t impose my quirky eating habit on others.

Let me be clear, I do eat out. Just not everyday. There’re other benefits besides financial when eating in. I don’t have to wait for tables. I don’t even have to put on any clothing. Straight out of the hot tub and dig in to the food in my bath rob! :) And I get to watch TV I like to watch, not just what’s showing on the screen of the bar/restaurant. Best part? The evening is one long relaxation session: first, libation; then food; then desert or more “fluid”…;) What‘s not to like? Seriously

Fact is, if I can score lodging with kitchen at similar cost as a hotel room? I ALWAYS go for the one with kitchen. I just love the flexibility, and the feeling of almost at home.

That said, I’ve never bring cookware/stove when I’m flying. I somehow doubt it’ll be cost effective with the luggage policy of the airlines in recent years.
 
Last edited:

Snowplow Skip

New member
Joined
Nov 14, 2025
Messages
16
Points
1
So, many variables. I ski in the PNW and I have skied in many white outs, some where you could not see the chair in front of you, let alone the slopes. I have had to literally did my car out after a day skiing. Fresh refills are great if you can see to ski down.
Also, is it 20-25 degrees and snowing or 32-35 degrees and snowing, how windy is it? I have been at the top of the hill when a heavy gust came through that was literally blowing me backwards, I had to dig in my poles behind me to stop myself. Another day, it was so windy they had to shut the lifts to the upper half of the mountain.
Not infrequently when we get a big dump of snow, the passes close, sometimes for several days Snoqualmie Pass (roughly 55 mile east of Seattle) is on I-90 it carries thousands of vehicles daily, heavy use by semi-trucks, a couple of spinouts before they require chains and the freeway is closed.
Then there is the whole chains required thing. I do not have a 4-wheel drive vehicle, so when chains are required, I usually chose to stay home, call me a wussie; but I hate to chain up. I am a very competent snow driver and as long as they are on advised I drive.

[ During a big storm once a couple years back I decided to go up on a snow day. before the foothills there was snow on the road, in the early foothills I spun out, it was coming down hard, there were very few cars at this point, so I got going again and took the exit a couple miles up. I debated whether to chain up or turn back as I was roughly halfway to the slopes at this point. I chose to turn back because A) Even chained up it could be way worse in front of me B) The road could easily be closed ahead C) If I did get to the slopes the lifts might not be operating, maybe have no power D) I get to the slopes, the lifts are running, it snows all day and the passes are closed, now what? and even if they are open the drive down the mountain and home will be very dicey. BTW the road in question is a major Interstate Highway, not a back country road or state hwy, so if the conditions are this rough already you know it will likely get worse.]

I have Tuesday and Wednesday off work, so I don't worry about weekend crowds.
I love it when I can get there for first chair or within an hour of opening; but after that, excepting the occasional stash, it is lumpy leftovers. Often, they don't groom for a couple days after a storm.
Best days are bluebird days 2-3 days after a storm skiing packed powder or well groomed slopes with 4-6 inches of fresh snow.
The worst is skiing a bump run buried by a heavy storm, especially icy moguls. Icy groomers with fresh is one thing.

Best Day of Pow
I have skied at Whistler, BC when it snowed all afternoon and night and woke up to bright sunshine the next day, we were up for the whole week and this was day 2. That would be the very best powder experience I have ever had.
My buddy, Mike Suzuki, and I hiked from the top of The Big Red Chair part way up Whistler Mountain (looking at the current trail map it is hard to judge exactly where we chose to ski down as there are four or five new chairs and several gondolas and dozens of listed runs that weren't there then) anyway, we skied down to the T-Bar, took it back up to the top and did it again. We could see our S turns down the slope all day long as most folks had hiked up even further and traversed over to the west bowls, which we did on our third run of the day. It was knee deep. I would have been on a pair of 190cm Dynastar's probably about 66 underfoot, didn't own any powder skis and there were only a couple available, Miller Soft and Rossignol Haute Route.
 
Top