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Hunting Camp Cooking on a Compact Charcoal Grill

Hunting camp cooking is usually done in the dark, in the cold, by tired people. That's exactly where a heavy-duty small grill shines. The Slot Grill Compact sets up in under a minute by hand, needs no tools or hinges, burns charcoal or cooking wood, and is made of 12-gauge carbon steel that doesn't care if it gets tossed in the truck bed. It packs about 1" flat, so it fits behind a seat or in the camp trailer.

Camp setup

Set up on bare ground or gravel, clear of dry leaves, brush, tents, blinds and fuel cans.
Check lease, landowner and public land fire rules, including burn bans.
Keep a headlamp, gloves and water at the grill.
Keep the grill well away from where firearms, ammunition and fuel are stored.

Cooking wild game

Venison, wild hog and waterfowl are lean (except hog), so they behave differently from store beef.

Venison backstrap and tenderloin: treat it like a thick steak. Oil it well, season, sear hard over a two-zone fire and finish on the cool side. Many hunters like it rare to medium-rare; it dries out fast when overcooked. See the sear-and-slide method.
Duck breast: score the skin, start skin-side down on medium heat to render, then finish. Use the griddle to catch the fat.
Wild hog: cook thoroughly. Wild pork can carry parasites and diseases; follow wildlife agency guidance and use a thermometer.
Ground venison: burgers and sausages cook to 160°F.
Field care matters most: cool game quickly and keep it clean and cold.

Cold-weather fire tips

Light more charcoal than you would in summer; cold steel and air steal heat.
Keep charcoal dry in a lidded bin.
Shelter the grill from wind with safe clearance.
Keep coals tightly together and add lit coals early.
Expect longer cooks; trust the thermometer.

Camp menu ideas

Pre-dawn breakfast: bacon, eggs and potatoes on the griddle.
Backstrap with grilled onions.
Venison sausage and peppers.
Chicken thighs for the crew that didn't fill a tag.

Camp gear checklist

Slot Grill Compact and griddle
Chimney, charcoal, starters, lighters
Tongs, spatula, gloves, headlamp
Thermometer
Cooler(s), foil, oil, salt and pepper
Metal ash can

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)

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.
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.
Crowding the grate. 146 sq in fills fast. Leave space between pieces so you can move them, and cook in waves.
Moving food too early. Let it sear and release on its own; it sticks until a crust forms.
Cold, dirty grates. Preheat for a few minutes, scrape, and wipe with an oiled paper towel held in tongs.
Wet food. Pat meat and vegetables dry before oiling and seasoning. Moisture steams instead of searing.
Judging doneness by time or color. Small fires vary. Use a thermometer.
Leaving ash in the firebox. Old ash chokes airflow. Empty it once cold before the next cook.
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

Let the remaining coals burn down. Don't leave a fire unattended.
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.
Scrape the grates, then wipe the cooking surfaces with a light coat of oil or Slot Grill Seasoning Balm.
Lift off the grates, slide out the V side panels, pull the end pieces and stack. The Compact packs to about 1" thick.
Store it dry. A bag or old box keeps soot off the rest of your gear.

Cooking in wind, rain, cold and heat

Conditions	What happens	What to do
Wind	Coals burn hotter and faster on the windward side; ash and sparks blow	Shelter the grill behind a vehicle, wall or rocks with safe clearance; point the hot end into the wind; skip cooking in high wind or red-flag conditions
Rain or drizzle	Slower lighting, weaker coals, wet fuel	Keep charcoal in a dry bag or lidded bin; cook in the open (never under a tent, awning or in a garage); dry and oil the grill afterward
Cold	Steel and food pull heat; longer cooks	Light more fuel; keep coals together; add lit coals sooner; use the thermometer, not the clock
Heat	Food safety window shrinks; you're sweating over a fire	Keep coolers shaded and cold; don't leave food out more than 1 hour above 90°F; stay hydrated
Dry season	Sparks can start fires	Check burn bans; clear debris around the grill; keep water ready

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 cook venison on a small charcoal grill?

Yes. Treat backstrap like a thick steak: sear over hot coals and finish on the cool side of a two-zone fire. It's lean and dries out quickly if overcooked.

How do I keep a charcoal fire hot in cold weather?

Use more charcoal, keep it dry, keep coals together, shelter from wind, and add lit coals early.

Does the Slot Grill Compact burn wood?

Yes. Slot Grill lists charcoal or cooking wood as fuel.

What temperature should wild hog be cooked to?

Cook wild pork thoroughly and follow your wildlife agency's guidance; use a thermometer.

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~~

Shop the Compact at SlotGrill.comAdd a griddle

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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.