When packed up the NomadiQ is slim with the grill surface enclosed by the bottom of the grill when you fold it up not unlike a waffle iron This keeps any grill grease from getting all over the place while on the road or while hauling the grill using the included shoulder strap.

Once you reach your destination, the grill quickly folds out with two grill sides that each have their own temperature adjustments which is nice for grilling meat on one side and vegies at a lower temp on the other. Both grills easily pull out for cleaning, and each side has its own push-button ignitor.

I often use traditional, natural hardwood charcoal for barbecuing, but on longer camping trips lugging around dusty, bulky charcoal can be a pain. And in the summer, open fire restrictions during the peak of wildfire season often include charcoal grills, so a portable propane grill like the NomadiQ is an awesome option for clean, safe outdoor cooking.

For fuel, the NomadiQ uses the ubiquitous, 16-oz green propane bottles that so many of us use for car camping, or you can set it up to run off of larger propane bottles.  

MSRP: $299.99 including two drip trays and a propane hose/regulator. A protective pouch and griddle options are sold separately.

For more reviews and recommendations for grilling gear and outdoor cooking ideas, visit the OTO archives.

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Keep It Simple

That means preparing as much ahead of time as you can, so that you can just open and eat, or place directly on the fire. Limit the foods that have to be kept cold, especially on hot days. Consider placing meat into a marinade, freezing it, then throwing it into the cooler in the morning to slowly thaw for dinner. Also, focus on foods you can eat with your hands, like chicken legs, skewers, watermelon, popcorn, and S’mores.

Pack the basics.

First and foremost for camping, remember matches, lighter fluid, and newspaper—even if you brought a camp stove. Stock up on durable, reusable dishes, and include a large lightweight pot, a skillet, aluminum foil, microfiber towels, and a portable grate. Bring water, avoid glass, and don’t forget the tongs and oven mitt. Pulling a pan off an open fire bare handed is rarely a good idea.

Pack it out.

Be aware of the amount of trash you are going to generate and have a strategy to bundle it up and easily get it back to the car. If you leave your favorite camp or lakeside spot clean and tidy, it will continue to be your favorite spot. If you burn any paper towels or non-plastic food wrappers, make sure they actually burned. Take anything that is still solid with you.

Know the current burn restrictions.

Understand the rules, take them seriously, and prepare accordingly. A well-thought-out, cold meal can be just as delicious as a hot one. Be sure to know the current burn restrictions in Washington, Idaho, Montana, and Oregon before you leave home.

Originally published as “Outdoor Food Basics” in the June 2018 print issue. (Updated online: April 2021.)

Find more stories about camp cooking in our archives.

[Feature photo by S. Michal Bennett]

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Seems doable, right? Bad news for pillow menus, though. If we’re going to travel as often as possible, it needs to be cheap. And so, I embarked on the noble quest of embracing unsanitary picnic tables, dirt behind my ears, and (cringe) campsite toilets. We planned our honeymoon road trip to alternate camping nights and hotel stays, easing me into the world where pay-by-the-minute showers are a luxury. We set up a travel wedding registry at a website called Traveler’s Joy and another for camping gear at REI.

As we headed toward the Oregon Coast, we decided last minute to take the long way through Mount Hood, where we found a campsite at Trillium Lake in the Reader’s Digest “Most Scenic Drives in America” book we’d checked out from the library. (Having a non-internet resource came in handy more than once.)

We were abundantly prepared, perhaps to the point of overkill. We had dehydrated meals and just about a full kitchen in miniature form. I packed all the toiletries necessary to run a day spa. We had games to play by citronella candlelight. Mark, who is 6 feet 2 inches tall, can stand up and stretch his arms out inside our humongous tent. There was no pillow menu, but we were hardly roughin’ it.

On our 2-mile bike ride around Lake Trillium the next morning, we spotted a couple of salamanders (or very salamander-looking fish), a blue heron standing next to the lake, and three bald eagles — two adults and one juvenile — hunting. From our travel log: “The other people watching said [the eagles] were two parents teaching their kid to fly. ‘He’s not so good with the landings yet,’ one of them said. The path felt like something out of ‘Alice in Wonderland,’ with wooden trails where the ground got marshy and humongous plants to go with the humongous trees.”

A few days later, we stayed at Patrick’s Point just north of Eureka, California, along the coast. Our gruff, probably inebriated campsite neighbor barked, “You’re doing it wrong!” as we set up our tent, which didn’t do much for my rookie camper self-esteem. Nonetheless, setting up camp went twice as fast this time around and we had time to hike down to the tide pools before sunset. Though sucking it up and embracing camping started as a practical move to make travel more feasible, the nights we spent camping — and the mornings of exploring the surrounding areas — were the most memorable of our honeymoon.

Trillium Lake Campground, OR: This tucked-away campground lies just before Government Camp at Mount Hood. Campsites right along Trillium Lake and a boat launch nearby make for a serene, long weekend fishing trip. Follow the 2-mile trail along the lake to see the marshy wetland critters, take a swim at the public beach, and catch spectacular views of the mountain. More information at recreation.gov.

Patrick’s Point State Park, CA: A short detour from Highway 101, Patrick’s Point is a mash-up of the redwood country and craggy coastal vistas that draw travelers to the area. Unlike some of the other wooded campsites along the 101, the air is crisp and cool at Patrick’s Point thanks to the proximity of the ocean. Make your way from the point down to the water during low tide to explore abundant tide pools and search for agates along the sandy beach. Sea lions sun themselves on the further-out rocks in the mornings — kind of a California version of a rooster alarm clock — and whales make an occasional appearance. Find more information at parks.ca.gov. //

Erika Prins Simonds writes our Everyday Cyclist column. You can find more of her writing at erikaprins.com.

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As camping and mountaineering season approaches, it would seem appropriate to share some foodie wisdom of the backpacking and camping sort. To those of you who just purchased a Jetboil and scrambled eggs in a bag: toss the eggs and keep the boiler, for at least coffee is always a part of a quality camping menu.

There are typically a few key factors in figuring out what sort of food to take with us into the wild, namely caloric value, weight, space, and does it taste like dehydrated cardboard with sawdust seasoning on top. Most of us mountaineers starve ourselves to the point that the latter actually sounds delicious. Throw some soggy cat hair on there and you’ve got a complete meal.

There is another consideration we often overlook, but it is worth a mention: soul food. I have been known to lug an espresso maker and a bar of chocolate through sub-Arctic Patagonia instead of a rain parka. While this may not be the wisest of choices, it sure felt wise while sipping Italian roast on the shores of a glacial river.

If you’re going light and need calories, nuts are going to be a part of your menu. High in both protein and fat, these power-packed delights don’t get old and funky. This is why trail mix is such a common occurrence in our bags. The trick is to not eat all the chocolate first. Another great source of protein and fat that keeps well (for about three days or more if you’re brave) is boiled eggs. Your cured meats are a great option too: smoked salmon, salami, jerky, cooked sausage.

What we often miss most are those fresh vegetables and fruits that don’t keep well or need too much preparation. Carrots, kohlrabi and apples are typically my go-to fruits and vegetables because they all work well as platforms for peanut butter. I also bring a bag of chopped kale because you can eat it raw or cooked, and it keeps pretty well for days. And trust me, when you’re in the great outdoors, you’ll want to stay regular.

Another good source of nutrients in the outdoors is homemade energy bars and muffins. You can add mineral salt, fruit, nuts, seeds, coconut, butter, and all kinds of things to create the macronutrient balance you want. Homemade mini-quiches also keep really well (and you can cook vegetables into them). Dehydrating your own meals is an option too. I was once dining on a glacier when my climbing partner pulled out a curried salmon and cilantro lentil dish that she’d dehydrated. It was almost as epic as the view.

Whatever adventure you’re embarking on, you don’t need to rely on prepackaged energy bars or chalk-paste to fuel you. Eat real food and you’ll enjoy your meals and appreciate how great you feel while you’re on your next adventure.

3-Day Backpacking Food List

Everything on this list can be eaten without further cooking. Vegetarians can replace meats with things like lentil loaf and garden burgers.

2 apples, 1 orange, 1 bag macadamia nuts, 9 peanut butter energy balls, 1 package smoked salmon, 2 large cooked sausages, 2 boiled eggs, 1 medium bag chopped kale, 6 large carrots, 1/2 c nut butter, 3 coconut muffins, 3 sweet potato tortillas, 9 slices cooked bacon, 1 bag trail mix, 1 bag coffee

3-Day Car Camping Food List for Two Mountain Bikers

I try to pack so I don’t actually need ice, depending on the temperature. One trick for making this work is having your meats already frozen.

1 bottle of wine, 1 wine opener (I cannot stress how important it is to NOT forget this), 1 can of coconut milk, 12 eggs, 1 pack of bacon (frozen), 1 hard salami, 1 pack of two large sausages (frozen), 2 salmon filets (frozen, eat on day one unless you want lutefisk), 1 bag of kale, 4 apples, 2 oranges, 1 bell pepper, 2 zucchini, 1 clove of garlic, 1 bag of carrots, 1 jar of peanut butter, 1 bag of nuts (cashews, Brazil, etc.), 6 muffins, 1 head of cabbage, 2 lemons, Salt, Olive oil, Dark chocolate, Coffee

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