IRONFLAME Grills Collapsible Mini Grill
This Portable Grill is a compact, heavy-duty charcoal or wood-fired grill designed for outdoor cooking, camping, and travel grilling. Built from laser-cut mild steel, the triple-grate BBQ grill delivers durability, heat retention, and a traditional fire-grill experience in a minimal 7-piece design. Its tool-free assembly allows you to set up or break down the grill in under a minute, making it ideal for camping trips, overlanding, beach cooking, and backyard grilling. When collapsed, the entire grill can fit flat into most utility bags of your choice for ease of transport and storage. #minipitmaster
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Features
- Portable charcoal/wood travel grill
- Heavy-duty laser-cut carbon steel
- 7-piece tool-free 1-minute build
- 21" x 12" multi-zone cooking surface
- Collapsible into compact carry form
- Cooks 3–4 lbs (serves 2–5)
Technical specs
- SKU#: IFG01
- Assembly: Under 1 minute
- Material: Factory-direct laser-cut steel
- Dimensions: 21” L × 13” W × 10” H
- Cooking area: 20” × 12” (252 sq. in.)
- Packed Flat: 21” L x 14” W x 1.5” H
- Cavity: 774 cu. in.
- Weight: 23 lbs.
- Includes:
(4) Laser-cut wall panels
(3) Branded grill grates
(4) Fasteners
Total Parts: 11 pcs. - Fuel compatibility: Charcoal, firewood, or wood chunks
- Storage compatibility:
(IFG03) Heavy-duty Utility Bag
Shipping & Returns
- Shipping method, cost & delivery set at checkout
- Return policy See Terms & Conditions
IRONFLAME Grills Collapsible Mini Grill
Bundle your order with these items below:
IRONFLAME Grills Grates American Flag
IRONFLAME Grills Natural Cast Iron & Grill Seasoning
IRONFLAME Grills Utility Canvas Bag
Assembly Instructions
The IRONFLAME Grills Collapsible Mini Grill has a tool-free assembly in 4 simple steps.
7 Pieces. Zero Hassle.
We made these simple step instructions on how to setup and breakdown the mini grill without tools in under a minute.
Care & Safety
Below are few guidelines for the IRONFLAME Grills Collapsible Mini Grill.
USAGE INSTRUCTIONS
FIRST USE
- Wash surface using warm distilled water, mild dish soap, and a soft cloth or sponge.
- Dry completely after washing to prevent surface oxidation.
- Run grill at high heat for initial burn-in cycle.
- Apply a thin layer of high-heat seasoning to cooking surface.
- Heat grill until oil bonds into surface.
- Repeat seasoning process 2–3 times for best cooking performance and rust resistance.
BEFORE COOKING:
- Preheat grill fully
- Brush layer of seasoning on grill tops
- Do not place cold food onto an underheated surface.
DURING USE
- Use only outdoors in a well-ventilated area on a stable, heat-resistant surface.
- Never leave grill unattended while in use.
- Keep away from flammable materials during operation.
- Do not apply non-food-safe coatings or chemicals to cooking surfaces.
- Keep hands away from handles during extended use, as they may become hot.
- Surface discoloration from heat is normal.
AFTER USE
- After cooking, apply a nylon wirebrush to the surface to scrape the surface.
- Brush a light coat of oil across grates, running the grill for a bit longer.
- Remove debris, wipe while warm + add a thin oil coat
- After cooling, wipe dry before repacking.
- Do not leave food residue on surface overnight.
EXPOSURE & STORAGE
- Avoid exposure to rain, humidity, or standing moisture to prevent surface oxidation.
- Keep away from prolonged contact with hard water minerals or wet environments.
- Allow grill to cool completely before handling or cleaning.
- After cleaning, dry all surfaces thoroughly before storage.
- Never store grill while wet or greasy.
- Store in a dry, well-ventilated environment; apply a thin conditioning film for long-term storage.
HEAT SOURCES
CHARCOAL
Use 50%–70% of the cavity volume full with about 100 charcoal pieces. This will allow for good airflow, heat control, room for ash drop and a safe clearance from grill grate. Charcoal Briquettes
CHARCOAL AROMATICS & SMOKING BLENDS:
- Rosemary sprigs (quick flare aromatics), Thyme bundles, Sage leaves, Bay leaves (very subtle, ceremonial feel)
- Almond shell smoke (subtle sweetness), Coconut husk smoke (tropical BBQ vibe), Corn cob smoking fuel (light sweet smoke)
- Liquid-soaked wood/oak/barrel chips
WOOD CHUNKS
Use 60% of the cavity volume full of charcoal and add about 6-12 smoking wood chunk pieces. Wood chunks on top of charcoal or embers. Great for adding flavor such as: hickory, oak, apple, etc. It is not a standalone fuel, but a strong enhancer.
FIREWOOD
Use 60% of the cavity volume ( About 15–18 firewood pieces) for producing a higher flame and smoke flavor.
WOOD AROMATICS & SMOKING BLENDS:
- Hickory wood: Strong, bacon-like smoke. Great for beef, ribs, heavy meats
- Oak wood: Classic BBQ smoke flavor. Very balanced, universal use
- Apple wood: Light, slightly sweet smoke. Great for chicken, pork
- Cherry wood: Sweet aroma + slightly reddish tint on meat
- Mesquite wood: Intense, fast smoke. Best in small amounts
