From my experience of wilderness cooking for umpteen years, I prefer these days to work from a more modular approach. I use a big single handled plastic toolbox for holding utensils and silverware. I have a couple of big plastic bins with hinged lids that I load up with my fire management tools, my pots and pans and bowls, and one I use as a grub box for holding my dry and canned goods. I used to consolidate, but my back prefers smaller loads these days. Combined with a couple 48 quart ice chests, I have a decent set up for a couple weeks to a couple months, depending on how I provision. Since I prefer a full sized propane stove if I possible I use a 3 burner Camp Chef type outfitter's stove. The only time I would vary from this is if I am backpacking into a primitive site, in which case I go with the lightest functional gear and supplies I can stand.

If I am working a pack train, I forego the plastic bins and pack panniers full of what I need instead.

Grub boxes are okay, but not very man-portable. If it is going to sit in the back end of the bed of my pickup and that is where I am going to do all my cooking from, then maybe it ain't too bad, but I seldom find a campsite that is quite so convenient. Besides, having it sit on the back end like that makes it hard to get to any other cargo behind it if I need to. Chuck boxes are great for permanent fixtures, like the back of a chuckwagon or in a cabin or some such, but not for the sort of camping I have to do at elk camp and fish camp. It's a fifty-fifty split for convenience in a wall tent.