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Grilling on Fishing and River Trips

There's nothing like cooking on a sandbar or riverbank after a day on the water. The Slot Grill Compact packs to about 1" thick, so it slides into a kayak hatch, a boat storage compartment or the bottom of a dry bag, and it sets up in 30–60 seconds by hand. Because the 12-gauge carbon steel won't flex, it sits solid on sand and gravel, and it's strong enough to hold a cast-iron skillet of fish.

Packing for the water

• Grill flat-packed in a bag or old box so soot doesn't get on your gear. Pack it low and centered in a kayak or boat.
• Charcoal in a dry bag. Water is the enemy; one splash ruins a bag of charcoal. Double-bag it.
• Lighting kit in a waterproof container: two lighters, newspaper or natural starters. A compact chimney helps.
• Cooler with ice for bait, catch and food (separate zones or separate coolers).
• Griddle plate (Slot Grill griddle) for fish fillets, plus a wide spatula.
• Tongs, gloves, thermometer, foil, oil, lemon, salt and pepper.
• Metal ash can with lid, trash bags, water for putting out coals.

Where to set up

1. Check the rules: many rivers, lakes and public lands have their own fire rules and burn bans. Some require fires below the high-water line on sandbars; others ban them. Follow the land manager's rules.
2. Choose bare sand or gravel, away from dry driftwood piles, grass and boats.
3. Pick a spot sheltered from the wind if you can. Wind on open water and sandbars is often strong.
4. Level the sand under the grill so it sits flat.
5. Never use the grill on a boat deck or in a cabin.

Cooking your catch

Where it's legal to keep fish, cooking them fresh is the best meal of the trip. See the full method in grilled fish on a small grill; the short version:

• Keep catch on ice until cooking.
• Clean and fillet away from camp, following local regulations for disposal of fish waste.
• Dry fillets well, oil, and season.
• Cook delicate fillets on the griddle or in foil, firm fish directly on the grate.
• Cook to 145°F or until the flesh is opaque and flakes easily.

River trip menu ideas

• Fresh fish with lemon and butter in foil
• Garlic shrimp on skewers (from the cooler)
• Sausages: durable, easy, hold up in a cooler
• Griddle breakfast on an overnight trip
• S'mores on the last coals

Leave the bank clean

1. Let coals burn down. Drown with river water and stir until ash is cold to the touch, where allowed.
2. Pack ash out in a metal can with lid, or dispose of it as the rules require. Don't dump hot ash on sand; buried coals stay hot and burn bare feet.
3. Pack out all trash and food scraps.
4. Pack the grill flat once cool.

After the trip

River and lake trips mean moisture. At home, wash off sand and grit, dry every piece completely, and re-oil. See rust prevention.

Safety basics (every cook)

• Outdoors only. Never use a charcoal grill indoors, in a garage, tent, camper, boat cabin or vehicle. Burning charcoal makes carbon monoxide, which you cannot see or smell.
• Stable, level, non-combustible surface. Bare soil, gravel, sand, concrete, pavers or a fire-safe pad. The Compact's 2⅞" air gap between the table and the bottom of the coal bed helps minimize radiant heat to the surface below, but it is still a live fire.
• Clearance. Keep it away from tents, vehicles, siding, overhangs, dry grass and anything that can burn. Keep kids and pets back.
• Follow local rules. Burn bans, campground, park, venue and HOA rules come first.
• Water or a fire extinguisher nearby, plus heat-safe gloves for handling grates and panels.
• Ash stays hot for a long time. Put it in a metal container with a lid and never pack hot steel or ash into a vehicle.

Quick-start checklist

• Grill seasoned and dry; old ash emptied
• Stable, level, non-combustible spot with clearance
• Charcoal lit in a chimney, ashed over
• Two-zone fire built, grates preheated and oiled
• Thermometer, tongs, spatula and gloves within reach
• Clean tray ready for cooked food

Common small-grill mistakes (and the fix)

1. Cooking before the coals are ready. Black-topped coals give smoky, weak heat and sticking. Wait until they glow under a light coat of gray ash.
2. Wall-to-wall coals. With no cool zone, every flare-up becomes a burn. Leave at least a third of the firebox thin or empty.
3. Crowding the grate. 146 sq in fills fast. Leave space between pieces so you can move them, and cook in waves.
4. Moving food too early. Let it sear and release on its own; it sticks until a crust forms.
5. Cold, dirty grates. Preheat for a few minutes, scrape, and wipe with an oiled paper towel held in tongs.
6. Wet food. Pat meat and vegetables dry before oiling and seasoning. Moisture steams instead of searing.
7. Judging doneness by time or color. Small fires vary. Use a thermometer.
8. Leaving ash in the firebox. Old ash chokes airflow. Empty it once cold before the next cook.
9. Putting the grill away wet. Raw carbon steel needs to be dried and lightly oiled. See rust prevention.

After the cook: burn-down and pack-down

1. Let the remaining coals burn down. Don't leave a fire unattended.
2. When ash and steel are completely cold, dump the ash into a metal container with a lid, or dispose of it where the venue or campground allows.
3. Scrape the grates, then wipe the cooking surfaces with a light coat of oil or Slot Grill Seasoning Balm.
4. Lift off the grates, slide out the V side panels, pull the end pieces and stack. The Compact packs to about 1" thick.
5. Store it dry. A bag or old box keeps soot off the rest of your gear.

Cooking in wind, rain, cold and heat

Taking this recipe on the road

The Compact packs about 1" thick and weighs about 14 lb, so this recipe travels to a campsite, tailgate, river bank or job site as easily as it cooks on the patio. A few habits make it safer and easier away from a kitchen:

• Prep at home. Trim, season or marinate meat, chop vegetables and mix sauces in the kitchen. Pack each in a sealed bag or container labeled by cook order.
• Keep raw meat cold and separate. Pack it at the bottom of the cooler, sealed, below ready-to-eat food. Keep the cooler at 40°F or below with plenty of ice, and keep it in the shade.
• Two sets of tongs and platters: one for raw, one for cooked. Never put cooked food back on the tray that held raw meat.
• Bring water and soap for hands and tools, plus paper towels and a trash bag.
• Pack the thermometer. It matters more outdoors, where wind and cold change cook times.
• Plan for ash. Bring a metal can with a lid and follow the venue's disposal rules.

For more, see the camping, tailgate and river trip guides.

Frequently asked questions

Can I take a charcoal grill on a kayak?

The Slot Grill Compact packs to about 1 inch thick, so it fits a kayak hatch or dry bag. Cook only on shore, never on the boat.

Can I build a fire on a river sandbar?

It depends on local rules. Some areas allow fires on sandbars below the high-water line and others ban them. Check with the land manager.

How do I cook fresh fish on a small grill?

Dry and oil the fillets, cook delicate fish on a griddle or in foil and firm fish on the grate, to 145°F or until opaque and flaky.

How do I keep charcoal dry on the water?

Double-bag it in dry bags and keep it in the center of the boat or kayak.

Slot Grill Compact

12-gauge carbon steel · about 14 lb · 16.25" × 9" cooking area · packs about 1" thick · made in Texas · ★★★★★ 4.92 (77 reviews)

$89.97$99.97

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All specs and prices are from SlotGrill.com. Always grill outdoors on a stable, non-combustible surface and follow local fire rules.