To be honest I tend to use the provided picnic table for most things requiring a lot of space. When I'm set up for the season, which to me doesn't feel like camping, I do have a table which has a small rack with plates, cups, silverware, utensils, paper towels, cutting board, etc. Under the table I keep all of my cast iron cookware. It makes it easy to get whatever we need to set a table and eat. Then I have a rack type thing for the stove which has room for spices and potholders. I have a large rubbermaid container for nonperishable foods. Sorry, no photos right now.

whisperlite stove is a good stove. nice to have the flexibility of multi-fuels especially is you're backpacking in another country where white gas is rare. you should really test the stove out to see if a jet stove is really for you. using a liquid fuel stove is a little more work than a canister stove. pressurizing the fuel, priming the stove & cleaning the jets make this kind of stove a chore. my camping friends are 1/3 for jet stoves, 2/3 for canister. jet stoves have the advantage of working better in really cold weather ( below 30 degrees), but watch out for spilled fuel on bare hands....it can cause frost bite at those temperatures. this stove has the shaker needle so it claims to clean it's own jets. you have to prime the jet stove by opening the valve to let a bit of fuel out & lighting it until the manifold is hot enough to vaporize the fuel as it sprays into the burner. i have the msr dragonfly multi fuel stove, but think the whisperlite is a better choice. the dragonfly is really noisy and a bit cumbersome. works great in the snow but now i choose to bring my snow peak gigapower canister stove with a isobutane/lpg canister fuel mixture canister for use in cold weather. you also have to keep the canister warm for better results. as a backup, i also carry the esbit stove. i tried to use it exclusively to see if it would work as a primary stove. it works great, although because the fuel tablets burn for about 12 minutes, you have to get everything ready for your meal beforehand. then after your food is done, you have to switch out & heat some water as the fuel burns out. that way you can have your cup of coffee or cocoa after dinner. some meals will take up the entire burntime though. contrary to reports, you cannot put it out & relight it because what's left of the fuel after you put it out takes too long to light & doesn't get up to the temperature as a straight burn. also, the esbit hexamine tablets are much better than the cogland brand. it took 2 cogland tablets to boil the same amount of water. avoid the trioxane tablets you get at army surplus stores. they are toxic & i couldn't get them to boil the water with 1 tablet. all my tests were done at home : 1780' altitude, 78 degree temperature (didn't get the humidity reading). your actual results will go down as you rise in altitude & drop in temperature. tablet / burntime / practical cooktime / 20 oz water boil time esbit hexamine / 12 minutes / 10 minutes / 8 minutes cogland (2 tablets) / 13 minutes / 9 minutes / 9 minutes trioxane / 5 minutes / 4 minutes / did not boil water a bit more information than i you wanted, but as you can tell i like to test my gear so i can pack efficiently. campers tend to form opinions on gear based generally on only what they own or what's offered at walmart. i try to look at all gear & try to accumulate gear that works efficiently & has been tested in the field. the 3 worst things that can happen are gear that works great at home or in the store, but fails in the field; carrying bulky gear only to find there was a more efficient gear out there or getting a newfangled piece of gear that does many things mediocrely and then going back to your old trusty piece of gear you've camped with for years. Here is a link that might be useful: how to choose a backpacking stove

We have a 30' class A RV. With your space constrictions (we used to tent camp with everything in totes and coolers), I would say 1 skillet, 1 sauce pan, and a dutch oven with a lid. Lids for them all if possible. 1 flipper, 1 spatula/scraper, 1 slotted spoon, 1 solid bowl spoon. Collapsable bowls and collander. Pot holders/mits. Matches. Salt, pepper, paprika, italian seasoning, chili powder, what ever seasonings you would usually use at home. Tones makes tiny containers with a large selection of spices/seasonings for around $1, that are about the size of Annie's film cans. Portable gas grill. Dish soap, dish towels, paper towels. A friend gave me the idea of using a paper towel holder bungie corded to the awning post to have them handy outside when cooking/eating. Table ware can be stored in small plastic totes. Dish pan. That tiny sink will be a pain in the you know what to do dishes in, so take a dish pan and do them outside when possible. As to packaged food. Check the book sites for a book called Make-A-Mix. There is a volume two, I think. I have the first one. That is my where my sloppy joe recipe came from. Tastes pretty much like manwich. I leave out the green peppers and garlic, but I don't like green peppers and am allergic to the garlic. Still really good. I thing Grainlady mentioned the make a mix books in another thread. Many good recipes for mixes in there. You can use very small plastic zip bags that I find in the jewelry dept of the craft stores to store the seasoning mixes like the sloppy joe mixes in, writing the date made and any needed instructions in marker on the bag. Store a bunch of the small bags in a larger one. Tea bags, coffee, hot chocolate mixes (can find one in the make a mix book, but I have a better one. If you want it, I'll look it up and post it). A camp coffee pot works for boiling water for tea, hot chocolate, coffee, and heating water for dishes. The camp percolater, figure out how many cups it makes, add the amt of coffee you like for that amount of water, and after it starts to perk, time it for 8 minutes. If you want it stronger, go 9, no more than 10 minutes or it gets bitter. And it takes up less space than a counter top coffee maker. We use more paper plates and plastic silver ware than use regular, but your choice. Cereal bowls. Sugar, flour, cornmeal, all in small amts, in airtight containers. If it's airtight, you can leave it there all season, same with the spices. I don't even take the jars of flour and stuff like that out in the winter. Instant rice. dcarch, we have the E2000 generator, and it weighs lots more than the one you have listed. It is very quiet, tho. It would store great on the grate in the hitch, too! So would a portable gas grill. If you want the hot chocolate recipe, and don't get a reply here in this post, email me thru my page, incase I forget to check the thread! I'm getting forgetful! Tami

When I searched for affordable tri ply all clad (not the All Clad brand which was too expensive) induction cookware a couple years ago I read about the Tramontina from Walmart too. Unfortunately I also found that Canadian Walmarts do not carry it and I couldn't order it in from an American Walmart. I could have gone to the U.S. and shopped there but it wasn't practical. So if lisa_a happens to be from Canada it would be why she can't find it in Walmart. In doing research on it, it seemed the Walmart line is made in China whereas other Tramontina sets are made elsewhere (can't remember where). Some people don't trust materials etc. on stuff coming from China. I ended up shopping Amazon.ca and getting a set of Quisinart French cookware for a very decent price. It is made in France (I don't think all of Quisinart is). It is triply and all clad as well so not just the bottom heats up. I have been happy with my cookware and feel I got something similar to the Tramontina I wanted. It has a lifetime warranty. There are other very similar sets of Quisinart available so you need to really watch to get the triply all clad ones.