Throughout the COVID-19 pandemic, I spent many of my weekends on solo backpacking trips. During that time I started to expand my approach to backcountry cooking, opting for meals with fresh ingredients rather than processed nutrient bars and dehydrated backpacker meals. These experiments eventually led me to develop the Campfire Grill, a lightweight, modular, flat-pack grill for cooking real food in the backcounty.
The unique nesting design enables each part of the grill to stack, so multiple grills can be carried and chained together to scale cooking options up and down depending on the size of the group. The bent edges of the nesting design also work like miniature i-beams, creating a strong and rigid structure while enabling the grill to be made of lighter-gauge metal.
Cooking kebabs on a single grill
Using the cutting board to prep vegetables
Boiling a pot of soup on a pair of grills
Two grills, nested and flat-packed with a cutting board
Grilling chicken on coals
Cooking vegetables on an inverted grill-basket
Charring pineapples for dessert
Boiling water on a grill plate
Complete "Expedition Pack"
Single freestanding grill
Inverted grill basket
Griddle
Half-griddle
Mini-grill
Early prototype with wire legs
Boiling water and toasting bread
Grilling peppers and halumi
Campfire fondue