About this video

• Video Title: Camper Disguised As Pallets
• Channel: Steve Wallis
• Speakers: Steve Wallis
• Duration: 25:27

Overview

Steve Wallis details his experience building and stealth camping in a unique camper disguised as a trailer full of pallets. He walks through the construction, features, and challenges of his pallet camper, including setting up a basic electrical system, cooking a meal, and the stealth aspects of parking in a public lot overnight.

Key takeaways

• Disguised Camper: The camper is constructed with an outer "veneer" of pallets, making it appear as a load of construction material rather than a living space.
• Stealth Camping Location: Steve finds a suitable spot in the empty parking lot of a closed-down hardware store, near various amenities like a gas station and a pub, to minimize attention.
• Camper Features: The pallet camper includes a skylight (with some leakage), a security system with 360° cameras, a modest electrical system powered by a lithium iron phosphate battery and inverter, and a slow cooker for meals.
• Security and Stealth: To maintain stealth, Steve covers the red lights on his cameras, uses magnets and straps to secure the door, and avoids turning on interior lights that might be visible. He also notes the importance of a quiet location and observing people in the vicinity.
• Future Plans: Steve mentions future adventures and improvements for his stealth camping setups, emphasizing the trend towards less conspicuous camping methods.

Here's a recipe for the jambalaya Steve made, based on the ingredients he mentioned in the video:

Steve's Stealthy Sausage Jambalaya

This recipe is designed for a slow cooker, perfect for camping or when you want a simple, flavorful meal.

Yields: 4-6 servings Prep time: 15 minutes Cook time: 4-6 hours on high or 6-8 hours on low

Ingredients:

• 1 lb smoked sausage (like andouille or kielbasa), sliced into rounds
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups chicken broth
• 1 cup water
• 1 cup diced celery
• 1 cup chopped green bell pepper
• 1 cup chopped yellow onion
• 2 cloves garlic, minced (optional, not explicitly mentioned but standard for jambalaya)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1-2 teaspoons Cajun seasoning (adjust to taste for spice level)
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1.5 cups uncooked white rice

Equipment:

• Slow cooker (4-quart or larger recommended)

Instructions:

1. Brown Sausage (Optional but Recommended): If you have the means, lightly brown the sausage slices in a pan before adding them to the slow cooker. This enhances flavor and texture.
2. Combine Ingredients: In the slow cooker, combine the sliced sausage, diced tomatoes (with their juice), chicken broth, water, diced celery, chopped green bell pepper, chopped onion, and minced garlic (if using).
3. Add Spices: Stir in the dried oregano, dried thyme, Cajun seasoning, and cayenne pepper (if using). Mix everything well to ensure the spices are evenly distributed.
4. Cook the Base: Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 5-6 hours, until the vegetables are tender and the flavors have melded.
5. Add Rice: Stir in the uncooked rice. Ensure the rice is submerged in the liquid. If the mixture seems too thick, you can add a little more chicken broth or water (about 1/2 cup at a time).
6. Finish Cooking: Cover again and continue cooking on HIGH for another 1-1.5 hours or on LOW for 1-2 hours, or until the rice is fully cooked and tender. Stir occasionally to prevent the rice from sticking to the bottom.
7. Serve: Once the rice is cooked, the jambalaya is ready to serve. Ladle into bowls and enjoy!

Notes:

• Steve mentioned he's allergic to shellfish, so this recipe sticks to sausage. If you don't have this restriction, you could add shrimp during the last 30 minutes of cooking.
• He also noted he didn't want to cook raw chicken, so sausage was the protein of choice.
• The "throw it all in and pray" method is definitely part of the charm! Adjust seasonings to your preference.