Quick answer
To grill with the Sportsman's Pro Cast Iron Grill, set up a stable base, build a controlled fire, season the grates, cook with the lid for even heat, and clean while the grill is still warm.
Why the Sportsman's Pro Cast Iron Grill stands out for outdoor cooking
The four-piece design makes it easy to transport and assemble, while the dual air vents give you real control over temperature—something many portable grills lack. Cast iron retains heat far better than steel, so you get a consistent sear even with a small campfire.
One trade-off: cast iron is heavy. At over 20 pounds, this grill isn't for backpacking, but it's ideal for car camping, tailgating, or backyard use where weight isn't a concern.
How to grill on the Sportsman's Pro Cast Iron Grill
- 1. Set up on a stable, heat-safe surface: Place the grill on a flat, non-flammable surface like a picnic table, concrete pad, or campfire ring stones. Assemble the four pieces: legs, firebox, cooking grate, and lid. Make sure the legs lock into the firebox securely. A wobbly setup can tip the grill—always check stability before lighting the fire.
- 2. Build a fire with the right fuel and airflow: Use hardwood charcoal or natural lump charcoal for consistent heat. Open both dual air vents fully to get the fire going, then adjust them to control temperature once the coals are ashed over. For low heat, close vents halfway; for high heat, keep them open. Don't use lighter fluid—it can leave chemical flavors on the cast iron. Use a chimney starter instead.
- 3. Season the cooking grate before adding food: Once the coals are ready, place the cooking grate over the firebox. Let it heat for 2 minutes, then rub the grate with a paper towel dipped in high-smoke-point oil (like canola or grapeseed). This creates a non-stick layer and prevents rust. Skipping this step can cause food to stick and make cleanup harder.
- 4. Cook with the lid on for even heat and smoke flavor: Place your food on the grate, then put the lid on. The lid traps heat and smoke, cooking food evenly from both sides. Adjust the top vent to fine-tune temperature: more open for hotter, less open for cooler. Flip food halfway through cooking. Lifting the lid too often lets heat escape and slows cooking—only check when necessary.
- 5. Clean and dry the grill while it's still warm: After cooking, let the grill cool slightly but stay warm. Scrape off food residue with a metal spatula or grill brush. Wipe the grate with a dry cloth, then apply a thin layer of oil to all cast iron surfaces. Store the grill in a dry place. Never soak cast iron in water or put it in a dishwasher—that removes the seasoning and causes rust.
Product facts
-
Sportsman’s Pro Cast Iron Grill™: Cast iron provides great heat retention, durability, and a seasoned cooking surface for the perfect sear every time. You can cook at a steady temperature without constant flame adjustment, and the seasoned surface means food releases easily with less oil.
Sportsman’s Pro Cast Iron Grill™
