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Article: Camping BBQ Tips

BBQ Prep

Camping BBQ Tips

 

How to Cook Like a Pitmaster in the Wild

There’s something magical about firing up a BBQ in the great outdoors. The smell of wood smoke mixing with the scent of pine, the sizzle of meat hitting a hot grate, and the satisfaction of feeding hungry campers a meal cooked with love and a little smoke. But cooking like a pitmaster while camping requires more than just tossing some burgers on the fire. Whether you’re in a national park, tailgating before the big hike, or camping off-grid, you can bring serious flavor to the wild.

In this guide, we’ll walk you through expert-level camping BBQ tips that will turn your campsite into a mobile smokehouse. From the right gear (hello, GMG Trek 2.0 and Big Poppa Drum Smoker) to smart food prep, foil pack hacks, and safety tips, we’ve got you covered.

The Right Gear Makes All the Difference

GMG Trek 2.0 Portable Pellet Grill

If you’re looking for a camping grill that performs like a full-sized smoker, the Green Mountain Grills Trek 2.0 is a standout. This portable pellet grill is compact, durable, and WiFi-enabled, giving you the luxury of digital control even in the backcountry. Whether you’re slow-smoking ribs or reverse-searing steaks, the Trek 2.0 maintains consistent temperatures thanks to its PID controller. It’s plug-in ready for RVs or can be powered by portable batteries or solar generators.

Trek 2.0 Highlights:

  • 219 square inches of cook space
  • Adjustable heat shield and open flame option
  • Digital WiFi control
  • Ideal for smoking, roasting, grilling


A grill on the shore of a lake with two children playing in the background and trees visible along the shore.

Big Poppa Drum Smoker

Prefer the primal charm of a drum smoker? The Big Poppa Smokers Drum Smoker is your go-to. Built like a tank and designed for performance, this stainless-steel rig is incredibly efficient, portable, and easy to set up anywhere. It runs on charcoal and allows for both direct and indirect cooking. Plus, it’s just plain fun to use — nothing says BBQ badass like a drum smoker crackling by your campsite.

Drum Smoker Perks:

  • Heavy-duty construction
  • Customizable air vents for temperature control
  • Compact footprint, huge flavor output
  • Easily packs in the truck or camper

7 Pro Camping BBQ Tips to Cook Like a Pitmaster in the Wild

1. Prep at Home, Chill at Camp

Camping is not the time to dice onions or trim brisket fat. Do the heavy lifting at home. Pre-marinating, seasoning, chopping, and vacuum-sealing saves you time and stress at the campsite. Use cooler-friendly containers or zip-top bags labeled with what’s inside and how long it needs to cook.

Pro tip: Freeze some pre-marinated meats to act as extra ice packs for the cooler and extend freshness.

2. Foil Pack It Up

Foil packs are the MVP of campsite cooking. They’re easy to prep, cook, and clean up. You can toss just about anything in a foil packet — veggies, shrimp, sausages, even dessert.

Try this:  Sausage + Potato + Onion + Bell Pepper + Olive Oil + BPS Little Louie’s Seasoning in a foil pack.  Cook over coals or indirect heat until tender (about 20–30 mins). Double-wrap foil packs and mark them with a Sharpie so you don’t mix up the meat-lover’s dinner with the veggie option.

3. Use a Two-Zone Fire

Control is key, even at the campsite. If you’re cooking over charcoal or wood, set up a two-zone fire — one side hot for searing, one side cooler for finishing or keeping food warm.

On a drum smoker or pellet grill: Use accessories like deflector plates or sear grates to achieve the same effect. The GMG Trek 2.0 allows for open-flame cooking with its heat shield adjusted properly — use it to sear steaks after a low and slow cook.

4. Don’t Skimp on Thermometers

Camp cooking without a meat thermometer is like hiking without a map. Invest in a quality instant-read thermometer (like Thermapen) and a leave-in probe if using a smoker. Food safety and perfect doneness rely on accurate temps.

Safe cooking temps:

  • Chicken: 165°F
  • Pork: 145°F + 3 min rest
  • Beef (steaks): 130°F for medium-rare

5. Mind the Cooler Zones

Keeping perishables safe in your cooler is crucial. Pack strategically:

  • Bottom: Frozen meats (they act as ice)
  • Middle: Dairy and deli items
  • Top: Ready-to-eat items, beverages

Keep a separate cooler for drinks to reduce the number of times your main food cooler is opened. Use frozen water bottles instead of loose ice to avoid soggy packaging.

6. Bring Wood Flavor to the Wild

Just because you're in the woods doesn’t mean you can’t have a premium smoke flavor. Bring a variety of wood chunks or pellets with you. Mix and match:

  • Cherry: Great with pork
  • Hickory: Bold for beef
  • Apple: Mellow, ideal for poultry
  • Mesquite: Strong, good for quick grilling

Pack tip: Use resealable containers for wood chunks or vacuum-seal pellets to prevent moisture.

7. Clean As You Go

Nothing ruins a campsite vibe like a mountain of dirty dishes and burnt-on grates. Bring grill brushes, foil, biodegradable soap, and scrub pads. Line your grill grates with foil for easier cleanup. Wipe surfaces regularly to avoid cross-contamination.

Also: bring a collapsible bin for washing dishes and a spray bottle with water and vinegar for quick sanitizing.

Bonus BBQ Ideas for Camp Cooking

Foil Pack Breakfast

  • Eggs, hash browns, crumbled sausage, cheese
  • Crack eggs into a well in the center
  • Season with Big Poppa's Desert Gold
  • Wrap and cook over indirect heat for 20 minutes

Campfire Queso

  • Disposable pan or iron skillet + Velveeta, canned green chilies, cooked sausage, and a dash of Big Poppa's Jalapeño Lime
  • Heat on smoker or near coals until melty

Grilled Dessert

  • Bananas sliced lengthwise, stuffed with chocolate chips and marshmallows
    Wrap in foil, warm for 10–15 mins on the smoker or coals

Smart Packing Checklist for BBQ Campouts

  • GMG Trek 2.0 or Big Poppa Drum Smoker
  • Lump charcoal or pellets
  • Meat thermometer (instant + leave-in)
  • Pre-seasoned meats
  • Foil, foil pans, zip bags
  • Wood chunks (apple, hickory, cherry, etc.)
  • Grill brush and biodegradable cleaner
  • Gloves (heat-resistant + food-safe)
  • Collapsible prep tables or cutting boards
  • Cooler with ice packs or frozen bottles
  • Headlamp (for night grilling!)
  • Fire extinguisher — always!

FAQs: Camp BBQ Edition

1. How do I keep meat cold during a multi-day camping trip?

Use frozen water bottles or dry ice in a high-performance cooler. Pack meats at the bottom, keep it sealed, and don’t open it frequently. If possible, separate meats into smaller bags or portions so you don’t defrost everything at once.

2. Can I use a pellet grill without power?

Yes — the GMG Trek 2.0 works with portable power stations, car adapters, or solar-powered setups. Just ensure you have enough battery capacity to keep it running for the duration of your cook (especially low and slow sessions).

3. Is it safe to use a drum smoker in the woods?

Yes, but always follow local fire regulations. Set your smoker on a non-flammable surface like gravel or a fire pad. Never leave it unattended, and keep a fire extinguisher and water source nearby.

4. What’s the best meat to smoke while camping?

Pork shoulder or chicken thighs are forgiving and flavorful. Pre-rub and vacuum-seal them, then cook low and slow. They taste great the next day too — think pulled pork sandwiches or tacos.

5. How do I store leftover BBQ while camping?

Cool leftovers quickly (use ice bath if needed) and store in airtight containers in the cooler. Consume within 1–2 days or reheat to 165°F before serving again.

You can absolutely cook like a pitmaster in the wild — and it doesn’t have to be complicated. With the right gear like the GMG Trek 2.0 or Big Poppa Drum Smoker, smart prep, and a few pro tricks, you’ll not only enjoy the great outdoors — you’ll eat like a BBQ boss while doing it.  Get out there. Grill something epic. And remember — food tastes better under the stars.

 

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