Car Camping Barbecue-

I do a lot of camping in my truck. I use a Sportz II truck tent, and camp at least three days each week to avoid a morning commute following a night shift. I do this for safety, mine and everyone elses. I do not drive well after being up all night.

Travel is a dream for me, far more often than a reality. However, the prospect of camping to cut costs has opened up some travel ideas that I had not previously considered. Truck tent camping is not quite stealth camping. A tent in the back of a truck just stands out in a parking lot, and any camping in unauthorized locations is just plain out. Still, cost for camping often comes in much lower than motels, and any dollar saved can be used to extend the journey.

So, I think often on matters of travel and camping. I have looked at a lot of different grill options as a result. The best solution was demonstrated by Alton Brown, on his show Good Eats. In the particular episode to which I refer he was preparing to grill some lovely pieces of fresh Tuna, cut from the loin. He prepared the meat, and got his coals started in a starting chimney.

Ready to grill, he just placed a grill on top of the chimney, and grilled the Tuna right there. Brilliant! Instead of taking a starting chimney and a barbecue of some kind along, the chimney can be the whole barbecue! All that is needed is a suitable grill to place on top!

Since I have been exploring the prospects of adding dutch oven cooking to my camping repitoir, I would need a starting chimney as part of my kit. Now I have more cooking options without adding another item to my kit. The dutch oven I presently have has legs below, for cooking on coals, and legs on the lid. It can serve as a small griddle.

On the whole, a lot of travel cooking options. Now I just have to get out on the road, instead of camping in a parking lot where outdoor cooking is limited to a small propane burner and a pot or two.

I can hardly wait!

Observations and plans for the future-

So far my experience with barbecue in an offset smoker have been positive. I found the digital thermometer to be a great tool for monitoring the internal temperature of the meat. The dial thermometer in the smoke chamber has been adequate, but is not particularly accurate. My simple rub has also proved adequate thus far.

I would like to try fish in the smoker. I need to study this one, since I haven't done much cooking of fish other than pan-fried or baked. This will require some research.

It will be interesting to play with the rubs a bit. What I have been doing has been a very simple seasoning. I want to become a bit bolder in this area, and see what the results might be.

I need to find a source of wood. I would like to try cooking with wood rather than charcoal.

Eventually I would like to try dutch oven cooking, but I see that as a "sometime next year" kind of thing. I still have a lot to learn just with the offset smoker.

The other day I had to spend some time at the mall, waiting on a car repair that just kept going longer. Having the time, I was able to explore the outdoor living area in Sears. They had an outdoor kitchen that was quite nice. Gas grill with lots of burners. Rotisserie. A side mounted griddle. A refridgerator. Preparation space.

There was a matching outdoor fireplace for fire-side dining! Also some very nice outdoor furniture. Dinettes with umbrellas. Coolers for drinks.

There was a rather inexpensive upright barbecue as well.

My vision expanded a long way beyond my wallet. It would be very nice to be able to live so much outdoors!

Perhaps one day these dreams will become plans. For now, I think I will plan on barbecuing some fish in the near future.

Expanding horizons-

Barbecue may be just the beginning. I was exploring the Internet and discovered a wealth of cooking information on Dutch Oven cooking. Chuck wagons, Scout gatherings, hunting lodges. There are tools (many of which have been used for centuries) and books. There is even a Dummies book set which includes some cast iron. (Those Dummies people are no dummies.)

This might have been an "oh, that's interesting" thing until I found people giving advice as to how to have these open fires anywhere. Yep, the old barbecue can be your fire box. Or, as one person recommended, an oil drip pan from the auto parts store. The bottom quarter of an oil drum could work. Or that back-yard fire pit that was just there to take the chill off of evening conversations in the back yard.

I am not yet ready to do this next step in outdoor cooking. I am still just getting started with the Silver Smoker. However, I see it as a logical next step, and it looks like fun.

On the whole, I think I am addicted to the smoke. And eating.

I think this will be fun.