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Hi old buddy.

I think part of the problem is that people are using the term Coleman Stove (a brand name) and some people are relating that to Coleman Fuel (a brand name for filtered white gasoline). Of course, Coleman makes little field and camping stoves that run on propane, Coleman fuel (white gas) and I think they even have one that will run on kerosene.

Having been an Army Mess Sgt, I cooked on gasoline fueled stoves and even took them inside old army buildings and fumed up the places pretty good.

In construction, we use huge propane heaters in partially enclosed structures as we are building them.

All of these various fuels have CO by products of combustion. You are correct that Propane (and butane) has the least normally. Natural Gas, White Gas, kerosene and gasoline (in increasing output) all generate greater amounts. Charcoal and wood have even more harmful CO and other gases given off in combustion. Besides the fuel issue however, there is the percent of combustion by product that is burned off.

Some appliances designed for indoor usage are even rated to be "un-vented", but that wouldn't include small field kitchens.

Any small burner or heater can kill the people in the confined space if enough fresh air for (1) efficient combustion and (2) ventilation are not provided. If a user isn't knowledgeable they need to be aware that even use in an open garage or deck can be dangerous if the fumes can get back into the dwelling by air intakes for other appliances that might still be running, like combustion air intakes to the furnace room still drawing air for a non-electrical gas fired water heater.

In summary, I think that all have made some correct points but since they are using non-specific terms they are talking around each other.

A week after I completed and turned over a water main, a water company employee entered a pit to check a meter and died due to lack of air quality. No heater, gas leak or anything -- just ground gas fumes pushing out breathable air. If someone isn't an old timer like you or I, and thereby know what to check, they should play it very safe.

When this hurricane is passed, we can start a thread on blowing up old army field kitchen burner units and immersion heaters and I will relate how I burned off my eyebrows two years in a row. Good to see you.

Any small burner or heater can kill the people in the confined space if enough fresh air for (1) efficient combustion and (2) ventilation are not provided.

The main difference between indoor and outdoor use is that for indoor use they have to make sure there's a high air/fuel ratio, in order to ensure the fuel burns completely into CO2 rather than CO. But you get more heat if you leave the air/fuel mix lean, which is better for outdoor cooking (more heating per unit of fuel) provided that you don't have to worry about carbon monoxide accumulating