Camp Chef SmokePro DLX Pellet Grill w/New PID Gen 2 Digital Controller - Bronze review and price compare 2025
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you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
Product overview
| Brand | Camp Chef |
| Model Name | SmokePro DLX 24 Pellet Grill (Bronze) |
| Power Source | Pellet |
| Color | Bronze |
| Item Dimensions LxWxH | 40.5 x 25 x 22 inches |
product features
- by entering your model number.
- Large capacity pellet hopper with exclusive ash cleanout system
- Electronic auto-start ignition for quick and easy start every time
- Dual LED temperature readout shows internal cooking temps and food temps
- Simple temperature selection system maintains heat
- Automatic auger dispenses pellets as needed for improved smoker efficiency
- Grilling Area Dimensions: 19.5" x 22",Smoking/Warming Rack Dimensions: 6" x 24",Total Rack Surface Area: 570 sq. in
This fits your .
Product Description
In 1990, founder Ty Measom found himself both frustrated and inspired with the size and quality of the outdoor cooking equipment available. He set out to create a product that was both portable and powerful. After countless hours of brainstorming, engineering, and tinkering, the Pro60 was born—and along with it—a company to pioneer the camp-cooking industry. The simple, yet durable design was applauded by outdoorsmen everywhere. Since then we’ve added griddles and grill box attachments, a variety of cast iron pieces, and more recently—pellet grills. Over the past 30 years, our product line has expanded, but our objective remains the same—provide a better way to cook outdoors.
We’ve raised the steaks in the outdoor cooking industry. So, we challenge you to ask yourself if your cooking equipment is tough enough for the task. Whether you’re barbecuing on the back patio or backpacking in Bolivia—delicious food is attainable despite your coordinates. So, get out there. Make memories with the people you love. Experience the beauty of nature. Feed your outside however you want with the durability, versatility, portability, and power of Camp Chef.
CAMP CHEF DLX Pellet Grills - The newly added Gen 2 controller is easy to use and introduces Smoke Control + PID technology.
PG24B
Camp Chef DLX 24" Pellet Grill, now that sounds like the grill for you.
Camp Chef DLX Pellet Grill
DLX 24" Pellet Grill - Bronze
Say goodbye to the world of guesswork and hours over a BBQ pit—the DLX Pellet Grill brings you an easy, reliable smoke, every time. The newly added Gen 2 controller is easy to use and introduces Smoke Control + PID technology. Tailor the amount of smoke your meal gets by adjusting your Smoke Number. You'll get flawless cook after flawless cook. Plus, Ash Cleanout makes clean up a breeze. Meaning less time fumbling with a suction hose and more time enjoying the beautiful day and delicious food.
- PID controller for consistent temperatures
- Includes 2 meat probes
- Adjustable smoke settings from 1-10 160º F - 500ºF temperature range, Easy to use menu dial, High-visibility, low-glare digital display
- Pellet Hopper Cleanout/Purge, Ash Cleanout System
- Cord Management System, Grease Management System
- Side attachment compatible (Sidekick or Sear Box)
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PID controllerEasy to use menu dial, PID controller for consistent temperatures between 160º F - 500ºF, and adjustable smoke settings . | 2 Meat ProbesWith the Meat Probe accessory, you’ll have total control over the temperature of your food. With an easy digital display, you will know in seconds what’s going on under the grill lid. Hit the hot spot every time with the Meat Probe. | Ash-Kickin' CleanoutEach cook on your pellet grill results in the ashes from your burned pellets. With a simple pull of a knob the ashes drop from the burn cup into a removable cup on the underside of your pellet grill. Do this between each cook for an easy, clean way to flush the burner and dispose of the ashes. | Attachment CapabilityThe Sidekick is designed to give you VersaGrillity as one of Camp Chef's single burner, 14-inch cooking systems, meaning you can add a griddle, grill, oven, stock pot, and more. The Sear Box is a master of one thing—searing. The included cast iron grill grates create beautiful sear marks and assist the Sear Box in reaching an astounding 900°F. |
| Total Cooking Surface | 570 sq. in. | 570 sq. in. | 570 sq. in. |
|---|---|---|---|
| PID Controller | ✓ | ✓ | ✓ |
| Adjustable smoke settings from 1-10 | ✓ | ✓ | ✓ |
| Color | Black | Stainless | Bronze |
| Pellet Hopper Cleanout/Purge | ✓ | ✓ | ✓ |
| Ash Kickin' Clean Out | ✓ | ✓ | ✓ |
| Hopper Capacity | 18 lbs | 18 lbs | 18 lbs |
| Attachment Compatible | ✓ | ✓ | ✓ |
| Side Shelf | ✓ | ✓ | ✓ |
| Stainless Steel Meat Probes | 2 | 2 | 2 |
product description
product details
important information
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Questions about Camp Chef SmokePro DLX Pellet Grill w/New PID Gen 2 Digital Controller - Bronze
Q:
The bag of pellets is 20 lbs and costs $20...how long does that last? What are the average # of lbs for common cuts of meat? Brisket, ribs...etc.
Answer: you can get great pellets for less $... I use a competition blend from wal-mart that's $20 for 40 pounds. This grill does everything. I've made a few pies and used it as an oven a time or two, but i usually do most everything on low smoke. I think that with the 40 pound bags, it's comparable to cost of propane. I think that the competition blend smokes better than any single variety of wood. I've tried a half dozen types of pellets and like the blended the best...
Answer: You can get a bag of pellets for $9.99 at Cash and Carry Stores, all over the country. How long the pellets last in your grill depends , on what and at what temp you are cooking /smoking it. High temp uses them faster ,and low and slow ,not as much. What are you trying to do . # 8 to 15 pounds is common size for beef, pork, ribs, briskit cuts. I hope that info helps . FISHGRILLER
Answer:
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Answer: Pellets can be found at Gander Mountain for $15/ 20Lb bag. Find a coupon and pick up in store if you have one. Barring that I suggest the Perfect Mix pellets from cookinpellets. 40lb for about 34.00
Answer: Pro tip use a (12 pack of beer) box or similar
Answer: The least of your concerns with one of these smokers is going to be how much pellets you are using. Please trust me on this. My biggest concern is how much meat can I afford, I would keep this thing running 24/7. I smoked 2 racks of pork loin ribs for 5 hrs and it used maybe 2-3 inches of pellets out of the hopper. Temp was Hi smoke.
Answer: As other have said, it depends on the Cooking Temp and time needed... but it ALSO depends on the outside temp. Yesterday I cooked 10 pounds of Lamb directly from the fridge in 3 hours at 200 degrees. because of the warm weather (85 degrees) and direct sun on the top of the smoker, it took very little time to get up to temp. Then it used only a handful of pellets... probably less than 2 pounds.
Answer: Agree with 4 lbs for ribs and 6 or 8 for brisket(depending on thickness), depending on temps(and to a small extent, the quality of the pellets)
Answer: If I cook a slab of spareribs for six hours at 225°F I will probably burn about 4 pounds. If I grill chicken parts at about 325°F for about 1 hour, I will use about 1.5 pounds of pellets.
Answer: 1 pound pellets per hour at the high smoke setting. Ambient temperature 70 to 90°F. Cooking two pork butts. Pellets were Hickory from Gander Mountain.
Q:
How accurate is the thermometer on the smoker? Any one else had issues with it being off?
Answer: I find the thermometer temp to be very accurate with in 5 degrees when the smoke setting is at 1. When I set it to 10 or high smoke, temp swings can be as much as 25 degrees. Which is what you want because they way it allows the pellets to smolder in order to give your meat the smoke rings and great flavor in the outer bark. Btw the internal temp probe of the smoker is attached to the left side of the grilling area and I attach a thermo pro wireless temp probe to the inner middle edge of the grates to compre readings.
Answer: I have been comparing the thermometer to my readings on my Maverick ET 733; can't say which is more accurate, but there is often a 20 degree difference. Furthermore the Camp Chef regardless of which temp gauge I monitor (Maverick or Camp Chef built in) the temp fluctuations on my grill is absolutely horrendous: Setting it at 225 it ranges from 167 to 279 degrees. And I never open the grill. I purchased this grill thinking that it would provide a consistent temp - not even close. You can give that kind of inconsistency with any cheap grill, so paying 600 bucks has really annoyed me.
Answer: There are a couple of considerations. The meat probe is within a 4 degree range from another digital probe I own (Accurate enough). The cooking temperature probe runs fairly accurate. The thermostat keeps hunting within 10 degrees below set point to set point. I typically compensate by increasing the thermostat 25 degrees higher which has helped bring the expected cooking times ion par with what I have read. If you are seeing variations outside of these feel free to contact Camp Chef. They were fantastic to deal with when my meat probe failed.
Answer: I find it to be pretty accurate. Within about 10-15 degrees. That, of course, depends on where you are taking a read from. At the grates, the lid, or closer to the middle where the PG24's actual probe I located.
Answer: Pellet smokers are not as accurate in temp as electric and can sway a bit as pellets are fed into the burn area. That being said they do keep within a pretty tight range and do not swing that far out of range.
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Answer: I was reading through all of the comments on the accuracy of the temperatures. One pointed out a good fact about the pellets. I would suspect that that creates a fair amount of variance as they are added or burn down. However, do you ever track the oven in your stove. They frequently vary just as much as what you are describing here for the smoker.
Answer: I have suffered the same problem, with even worse temperature swings. There could be many factors, I covered them all in my review, but I know of people with Traeger smokers that are far less careful than I am with their pellets and the ambient temps when they cook and they have nowhere near the temperature swings that I have seen. I would not buy this smoker again because of the drastic temperature swings I have seen.
Answer: If your asking of the food thermometer I find it with a few degrees of my ThermoWorks Super-Fast Thermapen. Otherwise the BBQ thermometer is very sensitive and rises and falls to maintain an average BBQ temperature. Hope this helps.
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Answer:
Q:
does this one have a fan
Answer: Yes it does - it is fabulous !
Answer: Yes
Answer: Yes
Answer: yes!
Answer: Yes
Q:
will this sear a steak
Answer: The grill gets up to 500 degrees F. To get a true high temp sear you should look at the Sear Box accessory (model# PGSEAR) that attaches to this Camp Chef Pellet grill. It is a propane powered accessory that will get up to 900 degrees F for that perfect high temp sear.
Answer: Do not get the sear box, instead get the sidekick, you can sear but also use several other accessories including a bbq sear box.. pizza oven and griddle.
Answer: Alone, no it won't. But the optional sear box is awesome....that's just what it is made for...I highly recommend getting it.
Q:
Do you guys that own one feel the temp. variance is as wacky as the Traeger...?
Answer: No. My traeger had huge swings of 40 degrees or more when it was in the ball park. I believe my camp chef holds within 15 degrees or so. That is you set the temp you want and don't open and close the lid. You don't decide to go from smoke to 350 then back to smoke. That will cause it to be off a little LOL.
Answer: Using my thermowrks smoke I have found that, especially at the high end of the necessary temp. swing the digital read out has no connection with what is actually happening at the grate level with the digital read out reading as much as 25 degrees higher then what it is at the food level. Averaging real measured tmep's over a period of time shows no more then a degree or two difference from set temp's.
Answer: Mine tends to be about 15 degrees hotter than the setting but does not fluctuate much at all unless you open the hood
Answer: I think camp chef controls are much better.
Q:
Does it function as a grill (searing a steak or burgers) w/o smoking?
Answer: I've cooked everything on it, except a steak. The grill gets up to 500 degrees but I like to sear my steaks at a higher temperature. The pit will always smoke when on and everthing comes out great. I haven't used my gas gril since I got this pit. I love it.
Answer: Yes, digrees on high. I grilled my pork steaks yesterday, it took 35 minutes and were very delicious ;)
Answer: Absolutely not. It's an oven. A great oven, but not for grilling. Tried the aluminum grill bars and not a substitute for a grill. It's for cooking "low and slow" and great for that.
Answer: You can grill stakes or burgers but with it wide open you do get some smoke.
Answer: The simple answer is yes! You can accurately adjust the temperature from apprimately 200 to over 500 degrees.The Camp Chef cooks by convection. Excellent for fish, foul and meats.
Answer: yes, it cooks up to 425 degrees
Answer: No. Temperature gets high enough but there is no direct heat -- it's all indirect heat.
Answer: NO.
Q:
how long do the chips last?
Answer: They aren't chips, they are compressed wood pellets. And an entire hopper full will last close to 40hrs. Depending on the size of the bag of pellets you use, you can get one to two hoppers per bag. That also depends on the mode you are cooking with - high smoke, low smoke, 275°, etc.....
Answer: It seems to depend on the maker of the pellets. I cooked a brisket at 250 degrees for 8hrs and used I wound guess 7 to 8 pounds.
Answer: I want to add that you should verify the hopper is full before you start. You don't want to run out of pellets halfway through a cook. Ask me how I know....
Q:
Is this just propane? Or Electric with a propane sear box?
Answer: The sear box is propane (and excellent) and the grill is wood pellets heated aided by a glow plug, which is powered by 110 volt outlet (also excellent).
Answer: Burns wood pellets, it’s electric to operate auger that delivers pellets.
Answer: Smoker is electric peller fed, sear box is propane
Answer: It is an electric smoker with a propane sear box.
Answer: It is an electric feed pellet stove on the left side and a propane grill on the right side.
Answer: Propane seat box
Q:
What is the lowest temperature that you can maintain?
Answer: I agree with R Wilson. I live in the Arizona heat and mine gets down to 140 - 150 at the lowest setting. We love it!!! The temperature probe, electronic controls, pellet feeder and clean out work great. We've smoked ribs, brisket, turkey and chicken. Everything comes out great! We use it more often than our $3000 propane built in.
Answer: Depends on the outside temp. I previously owned a 2007 Traeger Lil Tex and I find this machine far superior over that one. The electronics on this unit are far more precise and the clean out dump is so much more convenient. The low smoke setting works great for the long slow cook. Have done Babybacks for 10 hours and they were perfect. My guestimate on temp is 120 150f Also love the extra shelf and the recessed top on the hopper. I live on a ridge with plenty of wind and have had no wet pellets. Hope this helps.
Answer: low smoke setting is 160, high smoke setting is 225. I cold smoke in mine using an a-maze-n pellet maze & a lump of charcoal
Answer: 175f
Answer: 165 farenheit
Q:
Can this grill cook without adding much smoke to the meat? Would cooking at say 350 produce as much smoke as the low/high smoke settings?
Answer: The higher the temperature the less smoke you get. 300 degrees and higher you get very little smoke. Also, you could buy Oak or Adler pellets which have less flavor for your high temperature cooks.
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Answer: It doesn't add ANY smoke flavor to begin with.
Q:
is this comes with a cook book?
Answer: No. It came with some tips, but not a book. If you are considering this one, I would recommend shopping around. Very disappointed in the temp variation: it is ridiculous. The plus/minus is easily 75 degrees at 250 F. That may be okay for cooking a forgiving Boston Pork Butt, but that's risky for an expensive brisket.
Answer: Instruction manual has just a couple of simple ones.
Answer: Mine did not come with a cook book, but there are plenty of recipes online.
Answer: No, but lots of good ones out there. Instruction manual has a some simple ones.
Answer: no, just a few recipes in the manual.
Q:
does it come with a cover
Answer: No, only buy the camp chef brand, it will outlast the grill! Best cover made! You will love the grill
Answer: No
Answer: No.
Q:
Why does my grill get a lot of "dust" from the pellets. What can cause it to cook hotter then it is set.
Answer: The dust is caused by the convection fan blowing air into the fire pot and unfortunately is the nature of the best with a pellet grill. Now for the temp. You can adjust the chimney up and down to control temp a little better but there will always be some variance. Hope this helps with your pellet grill experience.
Answer: The "dust" is ash. This is normal and you will need to clean this out after about 12 hours if cooking. As for why it is "hotter" than you set it for, how much hotter? What are you setting it to, and what is it heating to? If the chimney is open too far you might be getting air in that causes the temp to spike? It's easy for the grill to regulate the temp up, but down is obviously harder.
Answer: I have seen different pellet brands that cause more dust. The camp chef and traeger branded pellets are more dense than others...I see the least dust with them.
Answer: I have found that the dust is caused by certain pellets. If I use Camp Chef pellets and keep them dry I don't have the dust problems.
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Answer: The two answers you have gotten I have to agree with, they are good answers....I vacuum my burn bowl before very use never had a problem with ash.
Q:
Does the Camp Chef PG24 come with a bag of wood pellets? I can't find anywhere that lists what is included.
Answer: No , start scouting out where you will find your supply of pellets! I do recommend the Camp Chef
Answer: No
Answer: No
Answer: No
Answer: No
Answer: No
Q:
What kind of cleaning utensils/ products can be used? I am looking for a grill/ smoker tool kit that would be good to use with this pellet smoker.
Answer: Regular grille clean tools are fine. I actually just take the grill and angled drip pan out and soak & clean in my deep utility sink. I also added an Teflon Oven spill mat to the drip pan so after a 18-20 hour BBQ clean up is a breeze. Hope this helps.
Q:
Would you please let me know how long it takes to start up and get to 250? How about 350? Thank you!
Answer: It has a lot to do with the outside temp. but about 20 min. to reach 250 and 10 to 15 more for 350. Hope this helps.
Answer: My best answer here would be approximately 15-20 minutes to 250 deg. and maybe 20 - 35 minutes to 350 deg. All depends on ambient temp and here in Florida it's usually very warm. Generally speaking it's certainly quick enough. Hope that helps.
Answer: About a half hour to 250 , then 15 more for 350. In the winter, it barely can reach 350.
Q:
What is the shell made of? What thickness?
Answer: It is powder coated steel. Pretty heavy duty.
Q:
Does it really take 3 to 5 months to get?
Answer: No
Q:
What is the electrical specs for this grill?
Answer: Standar outlet that you can have in your patio (120 volts, 15 amps)
Answer: Standard 120v plug. Other than starting rod the voltage should be very low
Answer: I would have to look, but I have mine plugged into a 120v outside socket. I believe they draw about three amps.
Answer: You plug it into a standard 120V outlet.
Q:
What is the inside height of this grill? We make a lot of beer can chicken and would like to know if this grill is high enough inside.
Answer: I'm not sure of the exact measurements.. But it is large enough for beer can chicken. My husband has made it several times with this grill/smoker! And for the record my husband LOVES this thing! Best gift I EVER got him!
Answer: The inside height is 9 inches.
Answer: 10.5 if you put the beer can holster right on the plate...9 if you put it on the grate
Answer: I am cooking on mine right now and I love it. It is 9 inches from gate to top. 9 1/2 total there is a lip at the lid line and 24 inches across. I'd say easily fit two birds. I took some pictures with a tape measure but you can post those on here.
Q:
Does this grill come with a cover, like on your own web site
Answer: It does not come with the cover. It is purchased separately for about $35
Answer: The grill cover is separate but well worth it in my opinion
Answer: No you have to buy the grill cover separately
Answer: No. I had to purchase one separately.
Answer: No it does not, We purchased one separately.
Answer: No I purchased it and it is very nice
Answer: No, it does not.
Answer: No it does not
Q:
Can it operate on 220 V in South Africa
Answer: No
Q:
Why so long to get it?
Q:
Is the body of this grill painted or powder coated?
Answer: All of the black components are powder coated, but keep in mind that powder coating is a type of paint. So the answer to your question is yes and yes.
Answer: Mine is painted very nice finish
Answer: Powder coated
Answer: Not sure but it is holding up well.
Q:
Do I have to use the meat probe sensor or can I keep it unplugged? I rather use my wireless temp monitor instead.
Answer: No, the meat probe is not required. It’s a convenience to keep from opening the grill to check for internal meat temp. Your own wireless should be fine.
Answer: No, you do not have to. The meat probe just gives you the ability to see the meat temp on the display of the controller when the button is pressed. It does not use the probe temp for any controls.
Answer: No you don’t have to use the meat probe sensor.
Answer: The smoker works fine without the meat probe. The temperature control for the smoker is separate from the meat temperature probe. That said, no reason why you couldn't use both the wireless and the included smoker meat probe for back up.
Answer: No need to use the built in probe, I use my wireless only
Answer: Totally up to you. Plus the same probe hole can be used for your thermometer.
Q:
is hopper rain proof ?
Answer: It seems reasonably rain proof as the top extends a bit beyond the opening and has a lip on it. I have had a moderate rain on mine and did not notice any moisture in the hopper.
Answer: Absolutely not…slightest rain and pellets are mush at the entrance to the auger. You have to cover it and even that is no guarantee.
Answer: Not for a driving rain, but remember, the pellets enemy is moisture. I purchased a cover for mine.
Answer: Yes, I do have a cover, but have had it rain on me before I got the cover on and had no problems.
Q:
How does extended warranty work?
Q:
Are the cooking grates stainless steel or something else? in the air between this and the silverbac by grilla grills
Answer: Steel, not stainless. And I don't know what silverback or gorilla grills are?
Answer: I want to say they are enamel. Since there isn't a fire it won't burn off. Nothing sticks to them. EVER!. The only thing I feel that is missing from this grill is a wifi controller.
Answer: The cooking grates are non-stick porcelain.
Q:
Can I make wood fired pizza in this?
Answer: Yes, you are able to cook a pizza in the PG24.
Answer: I have not, but I would think you could. It gets hot enough. The only thing to decide is whether or not to put the pizza directly on the grill or use a pan/tray.
Answer: Yup. Make sure you use a pizza stone.
Answer: I have done pizza and it came out very tasty
Answer: Yes and it is our favorite to cook on the smoker.. We have 2 stones because it is a hit for cook outs.
Answer: I would say yes. Turn on high let it get up to temperature.
Q:
Can I grill burger and hot dogs?
Answer: Once you try smoked hotdogs you won’t want to eat them any other way!
Answer: Hamburgers yes I have not tried any hotdogs yet
Q:
Red or blue led display?
Answer: Mine arrived today. It has blue LED with two meat probe inputs.
Answer: red
Q:
Have prob with getting to 250* f in smkyjo due to no insul. @ 20* f ambient.. any prob with this camp chef?
Answer: I live in N. Montana and used my Camp Chef all last winter without any added insulation. I was worried about the same thing but have been very pleased using in cold weather. Highly recommend it... Would totally buy it over and over. Just happy with the product.
Answer: I'm not sure. Haven't used it in cold weather as of yet! So far I have had great luck with the camp chef! But try getting ahold of the dealer directly. Good luck
Q:
what are the total grill dimensions
Answer: From what I can find it says its 47.5 inches tall, 50 inches wide, and 20.5 inches depth.
Q:
Can you really grill a steak and burgers on this thing in addition to smoking? How hot will it get and how long does it take to get there.
Q:
Has anyone had issues with the heating rod not getting hot enough to get the temperature up? Just purchased and can't get above 90 degrees after 30mn
Answer: I haven't had any heating problem. If the initial auger fill process was followed and it won't gain temperature I would call call or email Camp Chef customer service. I have had very good luck with them.
Answer: I've had mine for about 6 weeks. Yesterday I cranked it to 450 and it reached and held. Camp Chef has a live person help team on their web site through instant messaging. They can help you quickly.
Answer: So far I'm not having that issue Sounds like you need to call camp chef on that problem.
Answer: No Jeff ,it sounds like you might have something wrong with your grill. I have run mine in some pretty cold weather with no problems.
Answer: Did you open the ash clean out in the start up or did you push the start bypass button
Q:
Can you supplement this with additional wood chunks to generate extra smoke? Seems there's some criticism that it doesn't inject a heavy smoke flavor.
Answer:
Answer:
Answer: No you can't supplement with wood chunks. Get a smoke tube if you want more smoke, but in my opinion this smoker puts out more than enough smoke. I've had my PG24DLX for over a year. I like it so much I bought a 2nd one the PG24SE. Buy it, you won't be sorry
Answer: It is not set up to put chunks of wood in it. I have been using this grill for an entire summer, and have yet to cook something without smoke flavor. I can put a smoke ring in any kind of meat I cook, along with the smoke flavor.
Answer: I have seen some people put chunks of wood underneath the drip tray but idk how well or if it works. You can buy a smoke tube, there is a large variety, that will add extra smoke if you wish.
Answer: NO! This is a pellet grill so it only burns pellets which travel from the hopper to the igniter. It has a high smoke setting which gets pretty Smokey. If you want more, suggest you try different pellet varieties, or extend your smoking duration.
Answer: Yes as much as you can supplement any grill with additional smoke.
Answer: You can get a smoke tube and use the same pellets. I use the high smoke setting and for me that is good
Q:
Does extended warranty run concurrent with factory or does it start after factory?
Answer: I never buy extended warranties. Sorry.
Q:
do you have to have electricity to use these BBQs?
Answer: Yes. It works on Electricity. The pellets are moved to the BBQ via electricity.
Answer: Good day! Unfortunately you do have to use electricity to use these grills. However this has been the best grilling experience I have had using this grill. Worth the electrical tether!
Answer: Hi,
Answer: Yes. The system uses electricity to feed the pellets and also ignite them.
Answer: YES, BUT IF YOURE LOOKING FOR SMOKE FLAVORED MEATS, DONT WASTE YOUR MONEY ON THIS PRODUCT. IT COOKS WELL, BUT DOES NOT PUT ANY SMOKE FLAVOR IN ANYTHING YOU COOK. IVE TRIED 13 DIFFERENT PELLETS, AND COOKED ON "HIGH SMOKE" SETTING FOR 16 HOURS AND ABSOLUTELY ZERO SMOKE FLAVOR. THE FOOD WILL COME OUT TASTING EXACTLY AS IF YOU USED YOUR INDOOR OVEN. DONT LET ANY OTHER REVIEWS FOOL YOU. THE PRODUCT "COOKS" VERY NICELY, BUT DOES NOT "SMOKE"! I PURCHASED AN OFFSET SMOKER FOR 1/3 THE PRICE AND IT WORKS SOOOO MUCH BETTER IN TERMS OF SMOKE FLAVOR.
Answer: Yes
Q:
What temperature does lo smoke and hi smoke smoke at? Are the higher temp settings just for cooking or do they produce smoke as well?
Answer: Low smoke is 175 high smoke is 225. Higher temps produce smoke also.
Q:
Does this have a top rack as well?
Answer: Yes. has small top rack
Answer: Yes
Q:
If I order this product, will it be the updated 2019 version?
Answer: Don’t know. What is the difference supposed to be?
Q:
What is the length
Answer: Sorry for not getting back sooner I was out of town.
Answer: Fully assembled width is 50" x 24" deep. The cooking area is 24" wide x 19" deep. This is a great smoker
Answer: 51"
Q:
Since stainless and this one are about same price in hind site which model would you choose?
Answer: There wasn't a stainless option when I bought mine or I would had bought it. Easier to clean and no rust. It may turn blue around the heat. No big deal though. Go for it
Answer: Watch YouTube video buy tonybuddy123 for stainless version with is woodwind grill buy Camp Chef
Answer: I'm not sure of the difference in price ( did not know that head a stainless version) but I will say that I am very happy with mine!! Love it, and it continues to perform as it is supposed to.
Answer: I don't think you can go wrong with either one....I have several grills---I did ribs on Chef Pro first time---best ribs that ever passed my lips.
Q:
Can the PG24 be used with an inverter, and if so, how many watts?
Answer: If you look at the manual, you'll see that the internal fuse is rated for 5A (i.e. 120V x 5A ~ 600W). It's probably no more than that. There's just a simple control board, wood pellet lighter (which is off most of the time), blower fan and auger motor.
Answer: I really don't know. Sorry.
Q:
Is the sear box available using natural das rather than propane?
Answer: I only use propane, however, natural gas can be used
Q:
are there instructions for attaching the sear box?
Answer: Yes. The way to attach it is very simple with four bolts that are attached through pre-drilled holes.
Answer: Yes, full instructions plus smoking instructions.
Answer: Yes. It’s quite obvious. But the entire smoker assembly is easier with 2 people.
Answer: Yes. Fully explained. Easy.
Answer: Yes
Answer: Yes
Q:
Do these units have an electric blower to move the smoke around like a Traeger?
Answer: Yes. It has a convection style fan to help regulate the temperature inside the cooking chamber. It also has Camp Chef's patented ash clean-out system that no other pellet grill has. That way you don't have to use a shop vac to clean it out after every cook.
Answer: Yes. It will vary the speed to maintain cooking temperature
Answer: Yes my camp chef does have a fan and it seems to work very well
Q:
My friend has a green mountain daniel boon, his thermostat goes up in 5 degree incremints, this one goes up in 25 degree incremints, which is better?
Q:
where does all the grease go while cooking?
Answer: Runs down on a tray that slants for grease to flow into a small bucket that hangs on the outside o the smoker. Very good drainage system.
Answer: in the grease trap can
Answer: In a bucket(included) hanging on the right side of the grill
Answer: in the little bucket hanging off the side
Q:
Side burner - can i convert to natural gas?
Answer: Not sure, it doesn't have a pilot light or face so I'm not sure.
Product reviews of Camp Chef SmokePro DLX Pellet Grill w/New PID Gen 2 Digital Controller - Bronze
Jacqueline M. Ross : How to make this smoker smoke!
I finally gave in and decided to go the easy way after almost 30 years of wood smoking. I purchased this product based off the many great reviews. When I started using it, 8 cooks in 7 days, I have been VERY disappointed in the amount of smoke this thing puts out. BUT, I finally discovered last night that if I set it on the 200 degree setting, it smokes perfectly!!! I did a pork loin last night and decided to play with the settings. I started at 300 and worked my way down in 20 minute intervals. When I got to 200, this thing smoked like my wood smokers, for the most part. Heavy smoke about every 3 to 5 minutes. This is the only setting I have found that works for heavy smoke. Overall I give this thing a 3 based off temp fluctuation and the amount of smoke across the low temps, I didn't expect much smoke at temps over 275. Also, the High 225/Low 160 smoke setting provide very little smoke??? I'd say I am pretty happy with my purchase. More time will tell!
J. A. Beach : Great Intro to Pellet Smoking!
Edit 2017-02-06: I'm adding the fifth star to my review. My latest temp probe has not failed after a few cooks with it and that was the only reason I had it rated at four stars.
This is my first pellet smoker and I LOVE it! I've done a few cooks on this now including whole chicken, whole turkey, ribs, thick loin chops, pork butt, and steaks.
This was extremely easy to put together and being all electric I don't have to worry about running out of gas or charcoal. I cooked a pork shoulder overnight with no issues!
The only problems I've had is I've received two faulty temp probes but customer service is stellar and have been replacing them. So far the third one has been free of issues. Also, I live in the northern climate so temps are dropping. I cooked loin chops during a snow fall and 29 degrees outside and it struggled to get up to 250. I threw my Tillman welding blanket over the top and all was good again!
This is my first pellet smoker and I LOVE it! I've done a few cooks on this now including whole chicken, whole turkey, ribs, thick loin chops, pork butt, and steaks.
This was extremely easy to put together and being all electric I don't have to worry about running out of gas or charcoal. I cooked a pork shoulder overnight with no issues!
The only problems I've had is I've received two faulty temp probes but customer service is stellar and have been replacing them. So far the third one has been free of issues. Also, I live in the northern climate so temps are dropping. I cooked loin chops during a snow fall and 29 degrees outside and it struggled to get up to 250. I threw my Tillman welding blanket over the top and all was good again!
T. Kinney : Love It
I was getting ready to host a bunch of people for Memorial Day for a BBQ. I have an ancient Barbecues Galore Grand Turbo gas grill and a Jumbo Joe charcoal grill. I wanted to do a brisket and neither of those contraptions were going to do it right. I started looking into pellet grills. I liked the Green Mountain grills models but couldn't find one and couldn't get one here in time. Then I stumbled on a review of the Camp Chef on the Amazing Ribs website and they gave it their highest rating. The icing on the cake was finding it on Amazon for a couple hundred off the list price with 2 day shipping to boot. Sold! Then they shipped it UPS. I have a long history of things from UPS showing up looking like they drop kicked it all the way across the country so I had high anxiety for two days. Miraculously, it showed up in perfect condition. Not so much as a rip in the box. Assembly was a snap. My brisket was nothing short of awesome, as good as any I've ever eaten. I'm starting my second year with this smoker. I've smoked fish, ribs, brisket, yard bird, you name it. It has never missed a beat. I have a Maverick remote thermometer that I know is accurate and the thermometer on this grill is very close. People complaining about smoke leaking out of the lid. Who cares? The smoke has already passed over your meat and would just go out of the chimney anyway. I plan to wear this grill out (no sign of that yet) and then upgrade to a MAK but I am perfectly happy with this grill at the moment.
Just me. : Did not work out of the box customer support is a joke,
This thing DID NOT WORK. It would not feed pellets to start! I thought of returning it but I live in the sticks, so I literally disassembled it which I am sure voided the warranty, but tech support offered a hold time of unknown hours (gave up after one) and an email response time of two to three weeks. Customer support? I think not... Anyway, I pulled the control plate and the plate under the pellet reservoir, and saw that a part “B” was not connected to its corresponding socket (“B”) which went to the drive. Not just loose, hanging in space! I assume it was built on a late friday or a hangover monday. Recruiting a small young 12 year old relative with a strong hand and a willing heart, and unplugging it before, he connected the errant parts “B” and she kicked right off. What a crock of $#&!?.
Airdale : Out Traegers the Traeger!
I got a deal Traeger/Costco "Century" pellet grill (aka Li'l Tex Elite) for our lake home. I did three cooks on it over one weekend and liked it so much that I decided I wanted one for our home. As in many cases, the first thing you buy just teaches you what you really wanted.
For home, I picked the Camp Chef DLX for three features: the pellet hopper drain chute (necessary when changing pellet flavors), the ash cleanout system (with Traeger you have to pull the grate, grease drain, and heat baffle, then vacuum!), and the humpback design (for more useful cooking area. The fact that it was about 1/3 cheaper was frosting on the cake.
I bought the smoker sight unseen based on being happy with my 24" CC gas smoker and a couple of very positive experiences with CC customer service. My leap of faith was that the CC product would not be more cheaply built than the Traeger and it is not. Materials, fit and finish are the equal of the Traeger plus there are a number of small, thoughtful, details. For example, the bolts, nuts and washers to attach the chimney were loosely assembled to the chimney for easy identification, not stuffed anonymously into a poly bag full of mixed hardware. Also, the right side shelf bolts screw into threaded inserts in the side of the cooking chamber. They are not the usual, marginal, sheet metal screws.
One thing people should understand: Pellet smokers are NOT grills. They are more like ovens with smoke. Heat is indirect and you will never burn grill marks into a hamburger patty with one of these. Plan to keep your Weber.
For home, I picked the Camp Chef DLX for three features: the pellet hopper drain chute (necessary when changing pellet flavors), the ash cleanout system (with Traeger you have to pull the grate, grease drain, and heat baffle, then vacuum!), and the humpback design (for more useful cooking area. The fact that it was about 1/3 cheaper was frosting on the cake.
I bought the smoker sight unseen based on being happy with my 24" CC gas smoker and a couple of very positive experiences with CC customer service. My leap of faith was that the CC product would not be more cheaply built than the Traeger and it is not. Materials, fit and finish are the equal of the Traeger plus there are a number of small, thoughtful, details. For example, the bolts, nuts and washers to attach the chimney were loosely assembled to the chimney for easy identification, not stuffed anonymously into a poly bag full of mixed hardware. Also, the right side shelf bolts screw into threaded inserts in the side of the cooking chamber. They are not the usual, marginal, sheet metal screws.
One thing people should understand: Pellet smokers are NOT grills. They are more like ovens with smoke. Heat is indirect and you will never burn grill marks into a hamburger patty with one of these. Plan to keep your Weber.
Rick Hall : Goes together great. It all stops there and nothing works like it should. I want my Traeger back!!!
It would seem the people who make this Ouija Board of pellet grills put all their Rubles into making it easy to put together, but hardly any into making it work. The controller genuinely sucks! I've read the manual several times and the controller never does what the manual says it should. I hate to think I got rid of my Traeger for this possessed POS! Now to add insult to injury to this companies customers, they are not open on the weekends and while they are open until 8 or 8:30 Monday through Thursday they close all customer service at 5 or 5:30 on Friday. Now, when does the most grilling go on in most states of the Union? Yep, the weekends! When are they closed? Yep, the weekends! How utterly ignorant is that??? And who ever set those hours must have also written the manual as it sucks worse than the controller does. This thing goes together so nicely, and then does NOTHING RIGHT!!!!! I can't even make it burn the oil off the innards by taking it to 350 for 30 minutes as every time it goes up, about the time it gets to 300 down it comes, with that wonderful burnt oil smell in the air to let me know it's not burnt off yet and likely will never be. But of course, even if that oil did get burnt off, how would I cook on this aberration of a pellet grill when the temp keeps crashing? I'm sure that's because once I Start I can't go back to the Temp set. And if I do the temp set first, I can't start. How great is that?? You can never wear these out since they can't be used!! Genius! I'm sure this had to have been made in some country with no work ethic. Don't worry about the warranty. Just send me a Traeger!
C. Popoli : Smoker is great, shipping is awful
The smoker is great, works flawlessly, temp controls are spot on, easy to assemble. Clean out is a snap. Cooks consistently and food is amazing. Being able to turn it on and let it go is life changing from charcoal and wood smokers. For the money, this has so many features compared to the big name. Also, the build quality is great! Highly recommend the smoker!
Shipping however...the worst! If you’re interested in this smoker, buy it from a local store. It arrived bent, with a large dent on the side and with the side shelf bent. Also the lid dint close all the way. Took some creative work with a rubber mallet and a hammer to fix. I was stuck, as we were planning to use it for thanksgiving, I couldn’t return it. UPS was late by a day, couldn’t track it in process, many calls to UPS and a trip to the sorting facility to pick up up myself (couldn’t in spite of being told I could) then to have it arrive damaged! Honestly, all my future purchases will be though brick and mortar stores from now on. I’m done with shipping through amazon and UPS. Happened too often things are broken or lost.
Shipping however...the worst! If you’re interested in this smoker, buy it from a local store. It arrived bent, with a large dent on the side and with the side shelf bent. Also the lid dint close all the way. Took some creative work with a rubber mallet and a hammer to fix. I was stuck, as we were planning to use it for thanksgiving, I couldn’t return it. UPS was late by a day, couldn’t track it in process, many calls to UPS and a trip to the sorting facility to pick up up myself (couldn’t in spite of being told I could) then to have it arrive damaged! Honestly, all my future purchases will be though brick and mortar stores from now on. I’m done with shipping through amazon and UPS. Happened too often things are broken or lost.
Z. Krage : No better way to up your BBQ game.
Pros:
This thing is heavy. It's made from some very durable, high quality material. Keep it dry and it should last you a lifetime.
Smoking with pellets is ingenious. Fill and easily empty the hopper with your preferred hardwood blend and smoke to perfection. Just keep the hopper full. It's that easy. A chute in the back allows for quick and easy emptying of the hopper.
The digital temperature control and meat probe allows cooking to pinpoint temperatures. It's almost impossible to mess up.
This model is quite large. Even without the rib rack, I'm smoking 3 whole racks simultaneously.
It comes apart easily for quick cleaning. The burner tray is easily emptied. Pull a rod out from under the side table to do so. The ash tray is easily accessible from underneath.
The smoker is designed to channel drippings down to the right, and down a chute into an included bucket. No muss, no fuss.
Cons:
Manufacturing tolerances certainly come into play. At least with mine, there is a noticeable gap between the lid and the body. Smoke pours out readily instead of from the stack as designed. I had to buy some wool gasket to seal it off to keep the smoke inside.
The drippings chute does not have the same stopper as the pellet chute. Now while this might not seem like much of an issue, it becomes one when a varmint crawls its way inside and helps itself to the internal wiring. On the plus side, the wiring is easy enough to replace. Stuff some steel wool up there to keep the critters out.
While my model supports the sear box, which is fantastic by the way, it is not designed with the pre-drilled and tapped holes other models are to attach the hook by which you hang your lp tank.
You may end up struggling to keep this smoker lit when it gets really cold. I had trouble smoking a turkey last thanksgiving because it kept flaming out. They sell a thermal blanket you can attach to the lid and body to keep heat in but I have yet to try it and it's an extra hundred bucks on top of something that is already quite expensive.
Overall, you can't go wrong if you are a grilling/smoking amateur and you want to quickly up your game.
This thing is heavy. It's made from some very durable, high quality material. Keep it dry and it should last you a lifetime.
Smoking with pellets is ingenious. Fill and easily empty the hopper with your preferred hardwood blend and smoke to perfection. Just keep the hopper full. It's that easy. A chute in the back allows for quick and easy emptying of the hopper.
The digital temperature control and meat probe allows cooking to pinpoint temperatures. It's almost impossible to mess up.
This model is quite large. Even without the rib rack, I'm smoking 3 whole racks simultaneously.
It comes apart easily for quick cleaning. The burner tray is easily emptied. Pull a rod out from under the side table to do so. The ash tray is easily accessible from underneath.
The smoker is designed to channel drippings down to the right, and down a chute into an included bucket. No muss, no fuss.
Cons:
Manufacturing tolerances certainly come into play. At least with mine, there is a noticeable gap between the lid and the body. Smoke pours out readily instead of from the stack as designed. I had to buy some wool gasket to seal it off to keep the smoke inside.
The drippings chute does not have the same stopper as the pellet chute. Now while this might not seem like much of an issue, it becomes one when a varmint crawls its way inside and helps itself to the internal wiring. On the plus side, the wiring is easy enough to replace. Stuff some steel wool up there to keep the critters out.
While my model supports the sear box, which is fantastic by the way, it is not designed with the pre-drilled and tapped holes other models are to attach the hook by which you hang your lp tank.
You may end up struggling to keep this smoker lit when it gets really cold. I had trouble smoking a turkey last thanksgiving because it kept flaming out. They sell a thermal blanket you can attach to the lid and body to keep heat in but I have yet to try it and it's an extra hundred bucks on top of something that is already quite expensive.
Overall, you can't go wrong if you are a grilling/smoking amateur and you want to quickly up your game.
dcharley : Temp out of control.
Had this unit almost 2 years. The temperature control has been a nightmare. Been in contact with customer service numerous times. First call with my concern with the incredible temperature fluctuation they sent me a meat probe. WHAT? Next call they sent me temperature probe for the unit. Next call they sent me a new computer panel. Next call they sent me a whole new control system including the pellet housing. Supposed to be new and improved. Well after all this the unit fluctuates + or - 40 degrees. Thats an 80 degree swing. Incredible right? So I'm stuck right? After all this I see they sell an insulated cover to help control temperature. What the hell give it a try. WORTHLESS!! Is goes up 40 down 30. Up 25 down down 35 and so on. So if you want to give camp chef a try I hope you make out better than me
Phil F. : Never going back to gas
Had an LP grill for years. Added an electric smoker a few years back. Both decided to crap out late last year. Researched different combo units for a few months, then pulled the trigger on this one when it went on sale. Couldn't be happier. Wife and daughter assembled the unit in under an hour. Easy to start and use. Temperature stays stable for the most part as long as there isn't a 20 plus mph wind. Meat probes read about 5-7 degrees lower than actual, but that can be accounted for. Have done ribs, loins, chicken, pizza, burgers...smoked food, grilled food.....you name it and they have all come out excellent. Not much for sear as is the case with all pellet grills, but the kids don't like it that way regardless. Overall, very pleased.
Sara Downer : Best Value
amazon price is $200 less than everyone else that was the main thing that drew me to this model specifically. did some burgers the first day and then just finished a brisket today. both turned out great in fact my first time ever smoking a brisket and it was amazing. even at the "regular" price of $699 this grill is a good buy based on the features it has that compare to more expensive models. the fact it is compatible with the sear burner is nice so you can add it later if you want and save a few hundred if you don't want it. Great grill for the money and it imparts a nice smoke flavor and all you need to do is flip a switch. Buy with confidence. Couple parts were damaged from shipping. Camp Chef customer service is amazing and got replacements in the mail immediately.
Schooly : What good is a grill that stops working in the middle of the night on a low and slow smoke?
Around Father's Day I saw a Traeger pellet grill on sale and was talking to a friend that owns 5 different pellet grills. He told me don't buy it, lots of bad feedback on the "smoking forums" regarding how bad the quality had become on those grills. He pointed me to Camp Chef and said they get much better reviews. Reading the reviews both here on Amazon and on the smoking forums I decided to buy one. The reason I was looking in the first place is my current smoker is a propane smoker. I bought it at Lowes many years ago and it works great. The only problem is having to get up multiple times during the night as the temp on it swings, especially when it is colder out or the wind kicks up. I was really looking forward to a "set it and forget it" grill.
The first time I used this grill it didn't start. I reset it twice and it came on. I threw a brisket on and smoked it overnight. The brisket was one of the best I've ever made. The second time I fired up the grill was to smoke some ribs. About 3 hours in the display shows "FLAME". The grill has stopped working. I am able to reset it and finish cooking. The next day I do a test run with no meat just to see what happens. I get the "FLAME" error again.
I email warranty support and they send me a new controller. With controller installed I use the grill again. I get the "FLAME" error again. This time they send me a new burn cup "because it is the only other thing that can be wrong". I throw a pork butt on the grill last night to have for lunch today for guests we are having over. I get up this morning and the grill is cold and "FLAME" on the display again. The pork we were going to eat for lunch has been sitting on the grill without heat for I have no idea how long. In the trash it goes, and now I've got to find something else to make for the crowd.
For these reasons, I cannot recommend this grill. I am going to reach out to Amazon for help since Camp Chef has not resolved the issues and will post an update.
Update #1 08/26/2019 Amazon is sending me a replacement. One caveat, I have to box up the old grill and UPS it back =/ When I told the CampChef warranty department the grill had flamed out again, this time the rep told me his auger stopped working. Really? You sent me a new control board and burn cup and you know you have an issue with the auger?
Update #2: Amazon sent UPS to pick up the grill the day before the new grill arrived. I'm suppose to put the old grill in the new box to ship it back. So I have to reach out to Amazon again after I get it boxed up and they send UPS out again. Oh, and I have to be home when they come, so I'm stuck waiting. UPS guy shows up and says it's too heavy we can't take it. WHAT??? Sure enough, the Amazon rep didn't know what they were doing. They have another service that picks up heavy items, so now I have to waste more of my time scheduling a pickup and waiting at home for them to come get it.
IT GETS BETTER! I throw a pork butt on the smoker at 9:30pm. I get up at 12:30am, everything looks good, temperatures on this new grill tend to stay in a smaller band than the previous, plenty of pellets in the hopper. I get up at 4:30am still looking good, still a bunch of pellets but I top it up just to be safe. I get up at 6:30am and "FLAME" is on the display. New grill, same issue. Thankfully they meat is still at 149F so I fire the grill up again, and finish the cook.
Two grills, Two fails. I would not recommend this grill.
The first time I used this grill it didn't start. I reset it twice and it came on. I threw a brisket on and smoked it overnight. The brisket was one of the best I've ever made. The second time I fired up the grill was to smoke some ribs. About 3 hours in the display shows "FLAME". The grill has stopped working. I am able to reset it and finish cooking. The next day I do a test run with no meat just to see what happens. I get the "FLAME" error again.
I email warranty support and they send me a new controller. With controller installed I use the grill again. I get the "FLAME" error again. This time they send me a new burn cup "because it is the only other thing that can be wrong". I throw a pork butt on the grill last night to have for lunch today for guests we are having over. I get up this morning and the grill is cold and "FLAME" on the display again. The pork we were going to eat for lunch has been sitting on the grill without heat for I have no idea how long. In the trash it goes, and now I've got to find something else to make for the crowd.
For these reasons, I cannot recommend this grill. I am going to reach out to Amazon for help since Camp Chef has not resolved the issues and will post an update.
Update #1 08/26/2019 Amazon is sending me a replacement. One caveat, I have to box up the old grill and UPS it back =/ When I told the CampChef warranty department the grill had flamed out again, this time the rep told me his auger stopped working. Really? You sent me a new control board and burn cup and you know you have an issue with the auger?
Update #2: Amazon sent UPS to pick up the grill the day before the new grill arrived. I'm suppose to put the old grill in the new box to ship it back. So I have to reach out to Amazon again after I get it boxed up and they send UPS out again. Oh, and I have to be home when they come, so I'm stuck waiting. UPS guy shows up and says it's too heavy we can't take it. WHAT??? Sure enough, the Amazon rep didn't know what they were doing. They have another service that picks up heavy items, so now I have to waste more of my time scheduling a pickup and waiting at home for them to come get it.
IT GETS BETTER! I throw a pork butt on the smoker at 9:30pm. I get up at 12:30am, everything looks good, temperatures on this new grill tend to stay in a smaller band than the previous, plenty of pellets in the hopper. I get up at 4:30am still looking good, still a bunch of pellets but I top it up just to be safe. I get up at 6:30am and "FLAME" is on the display. New grill, same issue. Thankfully they meat is still at 149F so I fire the grill up again, and finish the cook.
Two grills, Two fails. I would not recommend this grill.
Greg Taylor : My first experience with a Pellet Smoker, so take this FWIW...
As a Southerner, good 'cue is a must, so I've been smoking meats for nearly forty years. Started with the upright, bullet-type smokers (my Weber Smoky Mountain is 25 years, at least, old and still going strong.
My first experience with electrics came when the wife bought me a Bradley. Loved the temperature control, and the ability to "cool smoke" certain items (cheese, delicate vegetables, etc.). The meats weren't too bad either.
Then, I started looking around at various smokers, intrigued by the Camp Chef "Smoke Vault." That led me into looking at their Pellet Smokers. The reviews were very positive, unlike some of the other brands. Looked on Amazon, and the price was so reasonable that I easily covered with reward points from one of my cards.
Assembly was simple, but you'll need a second set of hands for a couple of steps.
I find the temperature and smoke control simple and intuitive. The temp control is in increments of 5, from 160 to 500, so that's another plus for this model v. other brands.
But the true test is the food, the 'cue. First time out it was a bit 'meh.' But, like all smokers, improves with age and use (Buildup in the cooking chamber). Since, I have done pork butt, pork shoulder, full-packer brisket, chuck (directly adjacent to the brisket on the hoof), beef ribs, baby backs, chicken, chicken wings, turkey breast (yeah, I gotta problem...I need help). Better each time out.
Only advice I would offer is that humidity is the enemy of pellets. Don't leave pellets is the hopper. Dump after each use, and add the 'Silica Gel' packets to your storage containers.
My first experience with electrics came when the wife bought me a Bradley. Loved the temperature control, and the ability to "cool smoke" certain items (cheese, delicate vegetables, etc.). The meats weren't too bad either.
Then, I started looking around at various smokers, intrigued by the Camp Chef "Smoke Vault." That led me into looking at their Pellet Smokers. The reviews were very positive, unlike some of the other brands. Looked on Amazon, and the price was so reasonable that I easily covered with reward points from one of my cards.
Assembly was simple, but you'll need a second set of hands for a couple of steps.
I find the temperature and smoke control simple and intuitive. The temp control is in increments of 5, from 160 to 500, so that's another plus for this model v. other brands.
But the true test is the food, the 'cue. First time out it was a bit 'meh.' But, like all smokers, improves with age and use (Buildup in the cooking chamber). Since, I have done pork butt, pork shoulder, full-packer brisket, chuck (directly adjacent to the brisket on the hoof), beef ribs, baby backs, chicken, chicken wings, turkey breast (yeah, I gotta problem...I need help). Better each time out.
Only advice I would offer is that humidity is the enemy of pellets. Don't leave pellets is the hopper. Dump after each use, and add the 'Silica Gel' packets to your storage containers.
Robert C. : Camp chief and Outdoorcooking.com Great combination
Best buy ever 1st came sooner than expected seller got it off fast came box looked like he'll but it's packed well had 1 small issue contacted outdoor cooking. Com next day was all taken care of fast and professional I will always buy from this seller. Now grill was easy to put together, took about 45 minutes counting unboxing . Start up directions were quick and easy for your 1st cure . looks great cooked on it every day since it arrived. One tip is for nomax seal for lid and I got a cheep welding blanket to place on grill to help keep temperature good . Now you don't need to do this works fine on its own , and will keep steady temp but it's cold here and after I did this I used half of the pellets I did the first 2 days. Think of it like insulating your house you don't want the furnace to keep running . Very easy to use literally set it and forget it , this makes lots of smoke .tons of YouTube tips and tricks on pellet cooking . I highly recommend this Camp Chef pg24 grill sold by outdoorcooking.com it will take your outdoor cooking to a whole new level
x : Good results
This model seemed to offer a couple of features the equivalent-priced Traeger did not (hopper cleanout), and one feature that I don't think any Traeger has (the ash cleanout). Materials seem good quality (i.e., heavy gauge steel). Assembly process wasn't perfect but was OK in the end, you just have to put on the legs and a few handles. Had to lubricate the lid hinges, they made a terrible screech at first. So the smoker works, no problems there. Reported temp on the controller seems to vary some (even with the lid closed for hours) but I don't think it's anything to worry about. Grease pan/catcher works pretty well, I lined mine with foil for easy cleanup. Ash cleanout seemed very _very_ hard to get open after a first long run (brisket), don't know if something warped under heat or if it needs to be lubricated. In all this item does a nice job for a few hundred less than the name-brand, happy with the purchase. I got the name-brand cover for it and that seems very nice/high quality.
Blake W. Hiatt : Great Grill, great food!
I did a ton of research before settling on the Camp Chef pellet grill. So far, the grill has exceeded my expectations by a wide margin.
I'm very experienced with gas grills and after my gas grill started getting a bit long in the tooth, I decided to look at other grills, initially thinking I would simply get another gas grill.
However, a co-worker suggested I look into pellet grills and briefly explained how they are set up with electronic controls that regulate the temperature.
Intrigued, I started doing some research. Boy, are there a lot of pellet grills out there! But, in the end, the Camp Chef was the clear choice for this pellet grill neophyte. Even my experienced co-worker admitted the ash cleanout on the bottom is a great feature and he wished his much more expensive unit had that feature.
So far, I've done country ribs, whole chickens. prime rib, brats, meatloaf, stuffed pork chops and Mac & Cheese. (I use a Camp Chef Turkey Cannon infuser for whole chickens. It's too tall for the grill if the rack is in the Camp Chef. No bother, remove the rack and put the infuser directly on the drip pan. I put the infuser base in a pan to catch the drippings)
I forgot to mention, I purchased a stainless steel pan specifically for use with the grill.
One thing that took me a bit to learn, though there is plenty of information available, is the amount of time it takes to do a good smoke. Generally, I run mine at high smoke for a couple of hours then turn it up to 375 for the last little bit. I also do the initial smoke in a pan (keeps things moist) then move to the regular rack at higher heat.
My wife loves everything I've made so far and I enjoy putting things together for us to eat. All in all, it's a great culinary adventure and a great way to expand ones cooking horizons.
I did a lot of price research and I could not beat the price on Amazon, being as it included delivery. I could have purchased locally, for the same price as I paid on Amazon but then I would have been stuck wrestling the box in and out of my vehicle.
The Camp Chef came well boxed and the packaging was designed to aid assembly. Pull the top off the box, cut the tape holding the sides, the sides of the box fall down, roll the grill on its back, bolt on the legs, stand the grill up, attach everything else.
I had a bit of trouble removing the heat distribution plate so I could get everything positioned, but in the end, everything worked.
The built in heat probe failed almost immediately, but, the failure was probably due to user error. I've not contacted Camp Chef for replacement, because I've another electronic thermometer that sends a readout directly to a hand held unit in the kitchen. So, I've no reason to want or need to replace the temperature probe.
Great grill. Nothing like tossing something on a grill and forgetting about it for a two or three hours. And the taste is beyond belief.
For those who wonder about the cost of pellets, I suggest keeping an eye on Amazon. Generally, one can find good pellets for around $17 per 20#, delivered, which certainly beats running all over town looking for pellets.
Also, don't be afraid to experiment! If it's ovenable, it's grillable!
I'm very experienced with gas grills and after my gas grill started getting a bit long in the tooth, I decided to look at other grills, initially thinking I would simply get another gas grill.
However, a co-worker suggested I look into pellet grills and briefly explained how they are set up with electronic controls that regulate the temperature.
Intrigued, I started doing some research. Boy, are there a lot of pellet grills out there! But, in the end, the Camp Chef was the clear choice for this pellet grill neophyte. Even my experienced co-worker admitted the ash cleanout on the bottom is a great feature and he wished his much more expensive unit had that feature.
So far, I've done country ribs, whole chickens. prime rib, brats, meatloaf, stuffed pork chops and Mac & Cheese. (I use a Camp Chef Turkey Cannon infuser for whole chickens. It's too tall for the grill if the rack is in the Camp Chef. No bother, remove the rack and put the infuser directly on the drip pan. I put the infuser base in a pan to catch the drippings)
I forgot to mention, I purchased a stainless steel pan specifically for use with the grill.
One thing that took me a bit to learn, though there is plenty of information available, is the amount of time it takes to do a good smoke. Generally, I run mine at high smoke for a couple of hours then turn it up to 375 for the last little bit. I also do the initial smoke in a pan (keeps things moist) then move to the regular rack at higher heat.
My wife loves everything I've made so far and I enjoy putting things together for us to eat. All in all, it's a great culinary adventure and a great way to expand ones cooking horizons.
I did a lot of price research and I could not beat the price on Amazon, being as it included delivery. I could have purchased locally, for the same price as I paid on Amazon but then I would have been stuck wrestling the box in and out of my vehicle.
The Camp Chef came well boxed and the packaging was designed to aid assembly. Pull the top off the box, cut the tape holding the sides, the sides of the box fall down, roll the grill on its back, bolt on the legs, stand the grill up, attach everything else.
I had a bit of trouble removing the heat distribution plate so I could get everything positioned, but in the end, everything worked.
The built in heat probe failed almost immediately, but, the failure was probably due to user error. I've not contacted Camp Chef for replacement, because I've another electronic thermometer that sends a readout directly to a hand held unit in the kitchen. So, I've no reason to want or need to replace the temperature probe.
Great grill. Nothing like tossing something on a grill and forgetting about it for a two or three hours. And the taste is beyond belief.
For those who wonder about the cost of pellets, I suggest keeping an eye on Amazon. Generally, one can find good pellets for around $17 per 20#, delivered, which certainly beats running all over town looking for pellets.
Also, don't be afraid to experiment! If it's ovenable, it's grillable!
Dan : Get smokin!
I ordered one of these for my dad a few years ago as a Father’s Day gift. After seeing how great his was, I decided to order one for myself this Father’s Day. (I’m worth it, jk).
This thing has two temp probes, quick clean ash tray, a quick empty hopper function and holds temperature very well. It has a big grilling surface. I was able to fit three full racks of St Louis spare ribs on the grill.
I have also used it in grill mode for burgers, chicken and tri tip. Works great, cooks fast and infuses a Smokey flavor in the meats.
A friend has a Traeger which is a nice grill also. I don’t think it’s worth the extra $300 for a Traeger. Just my $.02.
This thing has two temp probes, quick clean ash tray, a quick empty hopper function and holds temperature very well. It has a big grilling surface. I was able to fit three full racks of St Louis spare ribs on the grill.
I have also used it in grill mode for burgers, chicken and tri tip. Works great, cooks fast and infuses a Smokey flavor in the meats.
A friend has a Traeger which is a nice grill also. I don’t think it’s worth the extra $300 for a Traeger. Just my $.02.
Johnny : After a long search/review, this is the one to get
After a week of reviewing the different models and options, this one was my choice. I can tell you that I was not let down. This grill is amazing. From low and slow, to 350-500 degree "oven" cooking, you cannot go wrong with this grill. I have cooked rib roasts, a turkey, ribs and many others in this grill. It bakes bread wonderfully, and the "low and slow" at 220 HI SMOKE is, well, just superb! Read up, find the best out there. You will be back here, and will want to get this one.
Eric A : Easy Assembly and heavy duty construction
I did months of detailed research on what pellet smoker to purchase for under $700. I feel that I made the right choice. This Camp Chef DLX smoker arrived ahead of time, packed perfectly and really easy to assemble. Under 45 mins! Really a heavy duty device. It must weigh 130lbs. I got the Bronze one , and it looks sharp. Followed all the start up directions, feeding the pellet tube, before starting, and 350 for 25-30 mins to burn off manufacturing chemicals etc. then I filled her up with high quality Mesquite pellets and smoked a whole chick and some brats. Ohhhhhh the Smokey flavor was great . This weekend the real test , Tri Tip and Babybacks, corn and zucchini. In two weeks a Brisket! I love this smoker!
Amazon Customer : Overpriced if you think you're getting a smoker and BBQ combo grill
Don't fool yourself into thinking this is both a smoker and a grill. It's a good smoker and we made great pastrami from it, but as a barbecue grill, it's unpredictable. It came in a zillion pieces and was a pain to put together especially as a couple of the pieces were not welded correctly, and if you don't set the temperature before turning it on it never warms up... and don't even get me started on if you change the temperature as sometimes it will adjust and other times it will just stop working and you!ll get the infamous "Flame" message. Also a reminder that this is electric so you don't get to be cordless - a long extension cord has become our best friend so that we can try to enjoy it outdoors in the summer. Will probably keep this for smoking but definitely are going to have to invest in a real grill as unfortunately this one is not a ton of fun for barbecuing meat.
Raymond S. Yankura : Not a true smoker
This took me awhile to review this product. You see I wanted to use this product a few times to get a true test. How should I start. First of all, if you like smoked meat, as I do, then this is not the grill for you, nor is any pellet grill for that matter. The good things about these grills is that it has an auger and you do not constantly need to feed the fire. The smoking part is non existent. I first purchased a "Masterbuilt" and was very disappointed in how it too smoked. I had to constantly feed it with either wood chips or pellet and it would really smoke for a short while. Then I had to feed it constantly. Yes the meat did in fact have a smoky flavor. Thinking that the SmokePro would eliminate all the hassle of constantly adding wood and pellets which it did but it did not address the "no smoke problem". I finally purchased a "smoke tube" which constantly feed smoke to the grill. So if you want a grill that gives you a smoke flavor, this is not for you nor any other smoker grill. Buying a smoke tube makes any grill a smoker.
Maxx Webb : and one wire on the grate had a poor weld and was broken free
Have used this smoker almost weekly since purchase, sometimes multiple times a week. Running in ambient temps of 20 degrees for most of the time since purchased, and it remains very efficient with pellet usage and at maintaining temperature. I have absolutely no complaints. I only wish that I had not put off purchasing one for so long. The shipping packaging was in proper shape when it arrived, very stout, and no obvious damage. Upon assembly, I found that the pellet rake was broken off at the head, and one wire on the grate had a poor weld and was broken free. I contacted Amazon about the issue, and they were absolutely no help on the matter. I contacted the seller directly, provided the invoice and pictures of the broken pieces, and I had a tracking confirmation in my email 15 minutes later and an email saying that they were sending me replacement pieces at no cost. I would recommend this smoker to anyone looking for a high quality pellet smoker.
nobail4u : Get this new Camp Chef Smoker/Grill!
Move over Traeger!...Just received my new Camp Chef PG24S from Outdoor Cooking via Amazon. As you can see, I asked a ton of questions before I actually ordered. I will be able to finally clarify ALL of the things that I asked about and got unclear answers. I am very happy to say, this smoker/grill is a game changer. Especially in it's price range. You can easily spend $1400 on a smoker/grill and not get any of the features this wonderful gem has. 1. This is a EXCLUSIVE model built just for Outdoor Cooking. 2. Stainless embossed lid, hopper lid and stack cap. 3. Very sturdy construction...every bit as solid as my Traeger Lil Tex. Limited Edition which also came with the stainless goodies. 4. Built in probe for meat temperature. The badging on the lid is "Smoke Pro". 5. Two of the handiest features that the spendy smoker/grills do not have. The hopper can be emptied of pellets with thru a chute located at the bottom rear. This is activated by a knob that you simply pull. No more dreaded scooping out left over pellets that you want to change out to a different flavor. The second addition is a pellet ash cleanout from the burner. The burnt pellet ash is now dropped into a removable ash cup for disposal! No more vaccuming out the burn pot. You will still have to tend to ash residue in the barrel, but that is normal cleanup anyway. 6. During my initial "burn in" of the smoker, I set it to 350 degrees on the dial. As it reached 348 degrees, it held that temperature for nearly 30 minutes without bouncing! My Traeger would sway up and down 6-8 degrees constantly. I cannot wait to actually put this through the trenches with smoked pork butts, ribs and brisket. So far, I am extremely pleased with my purchase.
Northwest Guy : Outstanding Smoker!
I bought this to replace a Traeger Junior Pellet Grill that as I recall, I paid about $400 for about five years ago. It caught fire recently due to what I believe was a fault in its control unit that caused it to overfeed pellets into the firebox and was pretty much destroyed.
First impressions: The Camp Chief is much more substantial. It is made of heavier gauge metal, and many of the parts are better engineered. The legs are tubular steel instead of bent sheet metal, and they have built-in threaded inserts that make assembly easier and are far more rigid and stronger. The hinges for the lid and its handle are much stronger, substantial, and better made. The cover for the burner and the drip tray are made of a much heavier grade of steel (stainless?). The control is solid state and has discrete temperature and smoke stettings, as well as both an internal thermometer and a separate meat probe thermometer. It also has a protective screen built into the pellet hopper to keep fingers from the auger, as well as controls for empting the ash from the burner and the pellet hopper, features lacking from my last smoker.
Assembly: A snap. They included an Allen wrench for the eight leg bolts. There are also five phillips head screws for the accessory tray and two for the vent pipe. That's it!
Getting up and running: Loaded the hopper with my favorite pellets, selected the auger feed setting, pushed the button, and it was ready (this is only needed when the auger is empty of pellets such as for the first use). I brought it up to 350 degrees for half an hour before using as recommended in the manual.
First use: I started with something simple - chicken drumsticks. Just dusted them with Costco Rib Rub, turned the temperature to 300, turned them over once after about 25 minutes and removed them when done - about 45 minutes. They were PERFECTION! Juicy, smokey, cooked perfectly.
I'm looking forward to smoking brisket, ribs, and salmon with this smoker. I think that this is the start of a beautiful friendship!
First impressions: The Camp Chief is much more substantial. It is made of heavier gauge metal, and many of the parts are better engineered. The legs are tubular steel instead of bent sheet metal, and they have built-in threaded inserts that make assembly easier and are far more rigid and stronger. The hinges for the lid and its handle are much stronger, substantial, and better made. The cover for the burner and the drip tray are made of a much heavier grade of steel (stainless?). The control is solid state and has discrete temperature and smoke stettings, as well as both an internal thermometer and a separate meat probe thermometer. It also has a protective screen built into the pellet hopper to keep fingers from the auger, as well as controls for empting the ash from the burner and the pellet hopper, features lacking from my last smoker.
Assembly: A snap. They included an Allen wrench for the eight leg bolts. There are also five phillips head screws for the accessory tray and two for the vent pipe. That's it!
Getting up and running: Loaded the hopper with my favorite pellets, selected the auger feed setting, pushed the button, and it was ready (this is only needed when the auger is empty of pellets such as for the first use). I brought it up to 350 degrees for half an hour before using as recommended in the manual.
First use: I started with something simple - chicken drumsticks. Just dusted them with Costco Rib Rub, turned the temperature to 300, turned them over once after about 25 minutes and removed them when done - about 45 minutes. They were PERFECTION! Juicy, smokey, cooked perfectly.
I'm looking forward to smoking brisket, ribs, and salmon with this smoker. I think that this is the start of a beautiful friendship!
Duncan Wright : Excellent pellet smoker
I've been on the fence about buying a pellet smoker for a while. I'm a pretty committed, die-hard believer in the Weber Smokey Mountain, charcoal and wood chunks. I've made countless pounds of brisket, ribs, chicken and sausage on my WSM, and I've never had a problem or a complaint. I felt like pellet smokers were easy mode. A cheat. And they are, but in a good way.
After a ton of research, I settled on the Camp Chef Smoke Pro DLX 24 as a pretty optimal sweet spot of features and price, and the reviews suggested they were well made, performed well, and good controllers and a logical layout. i couldn't agree more. It's a fantastic smoker and well worth what I paid. i didn't want or need the sear feature, I have plenty of better options for searing on various grills, so i went with the bare bones model, which is what I can strongly recommend.
When it arrived, my first impression was great. Assembly was straightforward and simple. The instructions were clear and easy to follow. The included parts and hardware were well made, quality components. It has very nice fit and finish - somewhat unusual at this price point.
After I assembled it and set it up, I followed the recommendation for a 30 minute burn-in at 350F. Filled the hopper, turned the controller to fill until the auger began dropping pellets into the burner, and set it to 350. the burner has an electrically heated rod, like a glow plug, that ignites the pellets. Once the pellets catch, the heat is maintained by a thermostat which controls the auger, to deliver fuel, and fans, to deliver air. It works extremely well - once up to temperature, the internal temp usually stays within 3-4 degrees F of the controller setting. It's surprisingly consistent. Using a Thermoworks Smoke, I checked the internal temp to confirm, and the two probes, built-in and Thermoworks, agreed on the temperature within 1-2 degrees, so it seems to be very accurate too.
I bought the thing for Thanksgiving, where we usually smoke a turkey, or partially smoke it and finish inside in the oven. I wanted to do that this year, and thought that a pellet smoker would be a much simpler setup on Thanksgiving day than setting up a full burn in the WSM and maintaining it for a few hours. Ultimately, my wife decided she wanted to do the turkey inside, but my concession was two pheasants she got and two very large turkey thighs for smoking. I used Green Mountain Grill Fruitwood blend which seemed like a nice complement to game birds.
The Camp Chef DLX has two "high smoke" settings, 160F and 225F, as well as a full range of temp settings from 200-500F. Thanksgiving day, it was about 45-50 degrees out. My plan was to start low and slow, on a high smoke setting and then turn it up at the end to crisp the skin, until the probe in the breast read 170. I ended up going with 160 for about an hour and a half, which cooked very slowly but put some lovely smoke on the birds. I turned it up to the higher high-smoke setting for a another half hour or so, and then finally went to 350 for the remainder. It worked beautifully. Attached is a picture of the pheasants right before I carved. They were tender, and juicy with a nice amount of smoke on them and the skin was crisp. It was incredibly easy, just turning the dial to the setting I wanted and going back inside to drink with my guests. If I'd used the WSM, I would have been outside for hours, building and tending the fire, and no way I could have gotten the precise temperature ranges I used. Clean up on the Camp Chef couldn't have been easier. Scrub down the grates and pull a knob to open the bottom of the firebox to drop the ashes in the ash collector cup. After a 3 hour or so smoke, there was less than a shot glass full of ashes in the cup. This thing burns incredibly efficiently.
All of that said, I love the result from a traditional smoker, and there's no way this will be a full replacement. But it's another great tool in the collection, and the next time I want to smoke a chicken on a weeknight in cold weather, I know what I'll use.
After a ton of research, I settled on the Camp Chef Smoke Pro DLX 24 as a pretty optimal sweet spot of features and price, and the reviews suggested they were well made, performed well, and good controllers and a logical layout. i couldn't agree more. It's a fantastic smoker and well worth what I paid. i didn't want or need the sear feature, I have plenty of better options for searing on various grills, so i went with the bare bones model, which is what I can strongly recommend.
When it arrived, my first impression was great. Assembly was straightforward and simple. The instructions were clear and easy to follow. The included parts and hardware were well made, quality components. It has very nice fit and finish - somewhat unusual at this price point.
After I assembled it and set it up, I followed the recommendation for a 30 minute burn-in at 350F. Filled the hopper, turned the controller to fill until the auger began dropping pellets into the burner, and set it to 350. the burner has an electrically heated rod, like a glow plug, that ignites the pellets. Once the pellets catch, the heat is maintained by a thermostat which controls the auger, to deliver fuel, and fans, to deliver air. It works extremely well - once up to temperature, the internal temp usually stays within 3-4 degrees F of the controller setting. It's surprisingly consistent. Using a Thermoworks Smoke, I checked the internal temp to confirm, and the two probes, built-in and Thermoworks, agreed on the temperature within 1-2 degrees, so it seems to be very accurate too.
I bought the thing for Thanksgiving, where we usually smoke a turkey, or partially smoke it and finish inside in the oven. I wanted to do that this year, and thought that a pellet smoker would be a much simpler setup on Thanksgiving day than setting up a full burn in the WSM and maintaining it for a few hours. Ultimately, my wife decided she wanted to do the turkey inside, but my concession was two pheasants she got and two very large turkey thighs for smoking. I used Green Mountain Grill Fruitwood blend which seemed like a nice complement to game birds.
The Camp Chef DLX has two "high smoke" settings, 160F and 225F, as well as a full range of temp settings from 200-500F. Thanksgiving day, it was about 45-50 degrees out. My plan was to start low and slow, on a high smoke setting and then turn it up at the end to crisp the skin, until the probe in the breast read 170. I ended up going with 160 for about an hour and a half, which cooked very slowly but put some lovely smoke on the birds. I turned it up to the higher high-smoke setting for a another half hour or so, and then finally went to 350 for the remainder. It worked beautifully. Attached is a picture of the pheasants right before I carved. They were tender, and juicy with a nice amount of smoke on them and the skin was crisp. It was incredibly easy, just turning the dial to the setting I wanted and going back inside to drink with my guests. If I'd used the WSM, I would have been outside for hours, building and tending the fire, and no way I could have gotten the precise temperature ranges I used. Clean up on the Camp Chef couldn't have been easier. Scrub down the grates and pull a knob to open the bottom of the firebox to drop the ashes in the ash collector cup. After a 3 hour or so smoke, there was less than a shot glass full of ashes in the cup. This thing burns incredibly efficiently.
All of that said, I love the result from a traditional smoker, and there's no way this will be a full replacement. But it's another great tool in the collection, and the next time I want to smoke a chicken on a weeknight in cold weather, I know what I'll use.
DA : I feel like I'm cheating
Man, where has this thing been my adult life?!? I've had this for several months now, and it replaced a Bradley Smoker, that I was just fed up with as it wouldnt cycle the wood pucks. I've done a brisket, ribs, pork shoulder/pulled pork, beef jerky, chicken wings, burgers, you name it. Everything has turned out fantastic, so much so, I feel like I'm cheating. I may get the add-on sear-box attachment and just ditch my gas grill this thing is so awesome. Worth every penny, I did lots of research when I started looking at pellet grills and let me tell you, the added little bonuses that this thing has compared to the other (even more expensive ones) are totally worth it. The hopper and fire-box clean-out are fantastic and make clean-up/storage a cinch. Cant wait till the weather warms up some so I can try cooking some other things.
M. Sherman : Works good. Workmanship leaves a bit to be desired.
When I first put this thing together it was so loud I couldn't hear my wife talking right next to me. After reading other reviews I took the metal panel under the hopper off, straightened it as best I could, and lined the edges with electrical tape. This fixed the vibration and it's now about as loud as the other pellet smokers I've been around. That this occurred is a little strange in that there were no outward signs of damage and that panel wasn't part of the assembly process. I think the company would have sent me a new one but I chose not to bother with it. Communications with them didn't exactly inspire high customer satisfaction however. I do like it better now. It seems to cook well. It holds a temp and I really like the integrated meat thermometer. It is a bear to clean if you care to bother (I do), though I suspect they all are.
norwestie : The Camp Chef is almost as good as the (now) $2500 MAK and much better than ...
I’ve owned several pellet grills over the last 15 years. I’ve had Traeger (US made and Chinese), Green Mountain Grill, CharGriller and MAK. The Camp Chef is almost as good as the (now) $2500 MAK and much better than the other brands in maintaining temperatures and inducing a smoky flavor. Cleanup is easy and the quality of construction is very good. I love the easy dump switch for changing pellets and the way the burn pot can be cleaned out without disassembling the whole unit.
High Tech Redneck : Great pellet smoker
Arrived on schedule, very well packaged for shipping. Easy to put together (2 hours max). My first pellet smoker after being a true blue stick smoker for years. Did the initial burn in. Then did a rack of baby backs first. Perfect results, but not the smoke I was used to with my stick burner (it was set at 250 and high smoke). After some research on pellet smokers I ordered a smoke tube. Next up was a pork butt, this time I set it at 250 and smoke lever 10 and lit the smoke tube. plenty smoke now. Wrapped it in foil after 4 hours and reduced the smoke level to 2. When the meat hit 205 I pulled it and let it rest. Came out perfect. Love it so far. Worked exactly as designed.
Fintz : Pretty Disappointing
Could not get this thing to hold a temp reliably at all. First couple uses I noticed it was running 20-30 degrees lower than the thermostat was set. Bought the thermal blanket (even though I was running it in 60 degree sunny weather) in hopes of stabilizing it, no luck. Had repeated instances where it failed to ignite at all and I had to empty the firebox and start over, which is very frustrating. Smoke was coming out of every seam in the thing, except for the chimney. Cooked a few things (ribs and pork butt) both came out not as expected for a "set and forget" type grill. I was constantly wrestling with the settings trying to keep the temp stable and the grill producing smoke. After 3 weeks of trying, even with the thermal blanket made by Camp Chef for this model it was still running 20-30 degrees colder than it should have been.
Amazon has been awesome and accepted my returns for the grill and thermal blanket. I'll be buying a Green Mountain Grill locally, which I should have done in the first place.
Amazon has been awesome and accepted my returns for the grill and thermal blanket. I'll be buying a Green Mountain Grill locally, which I should have done in the first place.
DA : I feel like I'm cheating
Man, where has this thing been my adult life?!? I've had this for several months now, and it replaced a Bradley Smoker, that I was just fed up with as it wouldnt cycle the wood pucks. I've done a brisket, ribs, pork shoulder/pulled pork, beef jerky, chicken wings, burgers, you name it. Everything has turned out fantastic, so much so, I feel like I'm cheating. I may get the add-on sear-box attachment and just ditch my gas grill this thing is so awesome. Worth every penny, I did lots of research when I started looking at pellet grills and let me tell you, the added little bonuses that this thing has compared to the other (even more expensive ones) are totally worth it. The hopper and fire-box clean-out are fantastic and make clean-up/storage a cinch. Cant wait till the weather warms up some so I can try cooking some other things.
Brian : Beware!
I purchased this grill in November of last year and absolutely fell in love with it. Great for smoking, grilling, everything. Easy to keep clean. I own a local catering company and even spoke highly of this grill in a magazine article published in my hometown about home grilling. Then, about a month ago, I ran out of pellets while starting up the machine. I added pellets, switched it over to feed and waited to hear the pellets feed. Once they did, I cranked it up and went into the house to prep the rest of my meal. Luckily, I had a window above my sink and saw the over-abundance of smoke. I rushed outside and smoke was pouring out of the spout near the drain bucket. Foolishly, I opened the lid and the entire grill exploded in flames, singeing my arms and face. As the unit was under my soffit I acted fast and had to drag the unit away from the house without burning myself further. I watched as the paint bubbled and flaked into the air.
This wasn’t really the worst part.
I dutifully took pictures and called the company the next day. After being redirected to a warranty claim form I was emailed a week or so later. The company claims that, even though I know my unit was cleaned regularly and wasn’t even old enough to have a big enough buildup of any debris for this to happen, their unit wouldn’t have caught fire like this and the finish isn’t covered under warranty. The finish. On the grill used as directed. That turned into a burning fireball against the side of my home and burned my hair and skin. Wasn’t covered by warranty. Now I have a rust box. And a story for anyone that considers buying Camp Chef. This is one of 4 Camp Chef grills I own, but will never buy another one.
Thanks for letting a fella down, Camp Chef.
This wasn’t really the worst part.
I dutifully took pictures and called the company the next day. After being redirected to a warranty claim form I was emailed a week or so later. The company claims that, even though I know my unit was cleaned regularly and wasn’t even old enough to have a big enough buildup of any debris for this to happen, their unit wouldn’t have caught fire like this and the finish isn’t covered under warranty. The finish. On the grill used as directed. That turned into a burning fireball against the side of my home and burned my hair and skin. Wasn’t covered by warranty. Now I have a rust box. And a story for anyone that considers buying Camp Chef. This is one of 4 Camp Chef grills I own, but will never buy another one.
Thanks for letting a fella down, Camp Chef.
RandyR09 : Lacks Quality Control but Service was Excellent
fit And finish we’re skimped on. first 10 hour smoke did well, spent last half hour of grilling in rain. Afterwards the top and was noticeably rusting... surface prep before painting at mnfr was a total failure... experienced problems with the Grill probes and controller, temps were swinging widely, delta of 50 deg F., after a few weeks of use. Update - Customer Service provided replacement thermocouples for oven and food probes as well as a new controller... received and installed, grill seems to be operating in the correct temp. range now. Service was excellent but i still have reservations about this grill, maybe i received the Monday production model...
Brian : Beware!
I purchased this grill in November of last year and absolutely fell in love with it. Great for smoking, grilling, everything. Easy to keep clean. I own a local catering company and even spoke highly of this grill in a magazine article published in my hometown about home grilling. Then, about a month ago, I ran out of pellets while starting up the machine. I added pellets, switched it over to feed and waited to hear the pellets feed. Once they did, I cranked it up and went into the house to prep the rest of my meal. Luckily, I had a window above my sink and saw the over-abundance of smoke. I rushed outside and smoke was pouring out of the spout near the drain bucket. Foolishly, I opened the lid and the entire grill exploded in flames, singeing my arms and face. As the unit was under my soffit I acted fast and had to drag the unit away from the house without burning myself further. I watched as the paint bubbled and flaked into the air.
This wasn’t really the worst part.
I dutifully took pictures and called the company the next day. After being redirected to a warranty claim form I was emailed a week or so later. The company claims that, even though I know my unit was cleaned regularly and wasn’t even old enough to have a big enough buildup of any debris for this to happen, their unit wouldn’t have caught fire like this and the finish isn’t covered under warranty. The finish. On the grill used as directed. That turned into a burning fireball against the side of my home and burned my hair and skin. Wasn’t covered by warranty. Now I have a rust box. And a story for anyone that considers buying Camp Chef. This is one of 4 Camp Chef grills I own, but will never buy another one.
Thanks for letting a fella down, Camp Chef.
This wasn’t really the worst part.
I dutifully took pictures and called the company the next day. After being redirected to a warranty claim form I was emailed a week or so later. The company claims that, even though I know my unit was cleaned regularly and wasn’t even old enough to have a big enough buildup of any debris for this to happen, their unit wouldn’t have caught fire like this and the finish isn’t covered under warranty. The finish. On the grill used as directed. That turned into a burning fireball against the side of my home and burned my hair and skin. Wasn’t covered by warranty. Now I have a rust box. And a story for anyone that considers buying Camp Chef. This is one of 4 Camp Chef grills I own, but will never buy another one.
Thanks for letting a fella down, Camp Chef.
Iron Mike : Using this grill is easy. It is also very well constructed and fairly ...
Using this grill is easy. It is also very well constructed and fairly easy to assemble. Food has been amazing and dons't need all the attention that my Weber charcoal grill does. Complaint: When I did keep an eye on it at Hi Smoke {216 - 230 degrees) I saw a variance from 180 - 310 degrees. Did not open the top, not a windy day just in the 80s as far as the outdoor temp. I wrote to Camp Chef and they just replied that there would be a temp variation of about 25 degrees either way mine had much more. I found that the food off the Weber 1 had a more smoky flavor. All in all happy with it just wish it kept a better control of the temp, I got it so I wouldn't have to keep tabs on it all day.
Eric : Beware the "New PID Gen 2 Controller"
The advertising says that the grill comes with the new PID Gen 2 controller. Every other company I researched that had a PID controller it was WIFI capable. Not the camp chef DLX. The instructions that come with it tell you how to set up WIFI but it is NOT included in the controller. I would have purchased the WIFI model which was $60 more. Now to move to WIFI I have to purchase a New controller for $199. I have low vision and have trouble reading the screen on the current controlled if it is bright out when I should be looking at my phone inside my home to control the grill through WIFI. I never would have purchased this Item without WIFI. Also, I have used the grill 4 times and every time I get a flame out error and have to restart the grill. I was told by the camp chef support that the error is caused by buildup in the system but it happened on the first use and I have cleaned out the auger bin before every cook. Once again buyer beware.
plaak : Cooks 50+ degrees higher than ought to!
I am rarely one to complain. However, I bought my cooker in October 2017 and I've had trouble with temperature control since the start. It consistently reads about 50 degrees higher than reality after 30-60 minutes of cooking.
I now know the cause is a bad thermometer (or controller) after isolating the discrepancy between the internal temp and the reading from the controller's thermometer following a thorough cleanout. I recently contacted support and was told (1) I have to pay for the replacement part because it's out of warranty and (2) the part won't even be back in stock for at least a month. The replacement thermometer is "only" 16.99. Still, I think they should replace this at their cost and have more in stock because it's clear they shipped with several batches with a defective thermometer (many other reports on various forums!!). It's pretty lame that I'm penalized for not hassling them earlier. (For the record, my cooker was also moderately damaged in shipping.....one of the legs was pretty badly dented near the point where it mates with the cooker's body, which I had to shoehorn in..... I judged it wasn't worth the time and effort to get a new cooker shipped to me.... which likely saved them time and money)
I think this is probably a good value for the money IF you get a cooker without a busted thermometer. Still, I have mixed feelings about this after my sub-par customer support experience. Your mileage may vary.
I now know the cause is a bad thermometer (or controller) after isolating the discrepancy between the internal temp and the reading from the controller's thermometer following a thorough cleanout. I recently contacted support and was told (1) I have to pay for the replacement part because it's out of warranty and (2) the part won't even be back in stock for at least a month. The replacement thermometer is "only" 16.99. Still, I think they should replace this at their cost and have more in stock because it's clear they shipped with several batches with a defective thermometer (many other reports on various forums!!). It's pretty lame that I'm penalized for not hassling them earlier. (For the record, my cooker was also moderately damaged in shipping.....one of the legs was pretty badly dented near the point where it mates with the cooker's body, which I had to shoehorn in..... I judged it wasn't worth the time and effort to get a new cooker shipped to me.... which likely saved them time and money)
I think this is probably a good value for the money IF you get a cooker without a busted thermometer. Still, I have mixed feelings about this after my sub-par customer support experience. Your mileage may vary.
Mary : A Grill that works!
Since we have bought this item, it had'nt been used until Jan when my husband got settled in. We have used it three times and have nothing but trouble with the grill. It shuts off the light turns red and today something blew up and smoke was bellowing out. The grease would not drain like its suppose to. This is the worse grill we have ever had. Don't recommend it at all.
necessaryevil : Great smoker for the price
After researching all types of of pellet smokers, the Camp Chef brand stood out for its multiple high reviews. It arrived quickly and was very easy to put together with two (not terribly handy) people. One person would have difficulty screwing on the chimney and lid handle by themselves, so two people is best. Got some pellets and started smoking the next day! The pellet feed system is easy to use, and temperature came up quickly. Temps never really stabilize over time, but vary depending on burn rate - seemed to be +/-25 degrees for the most part. Smoke tends to seep around the grill lid just as much out the chimney, so keep in mind for outside placement. Some components started to rust considerably after just two weeks of being outside. We're in a high-humidity area, but I was still disappointed in the amount of rusting. I don't think it will affect function in the short-term, but will see over the next few years for its durability. Overall, I'd recommend it for the price and ease of use!
Z. Krage : No better way to up your BBQ game.
Pros:
This thing is heavy. It's made from some very durable, high quality material. Keep it dry and it should last you a lifetime.
Smoking with pellets is ingenious. Fill and easily empty the hopper with your preferred hardwood blend and smoke to perfection. Just keep the hopper full. It's that easy. A chute in the back allows for quick and easy emptying of the hopper.
The digital temperature control and meat probe allows cooking to pinpoint temperatures. It's almost impossible to mess up.
This model is quite large. Even without the rib rack, I'm smoking 3 whole racks simultaneously.
It comes apart easily for quick cleaning. The burner tray is easily emptied. Pull a rod out from under the side table to do so. The ash tray is easily accessible from underneath.
The smoker is designed to channel drippings down to the right, and down a chute into an included bucket. No muss, no fuss.
Cons:
Manufacturing tolerances certainly come into play. At least with mine, there is a noticeable gap between the lid and the body. Smoke pours out readily instead of from the stack as designed. I had to buy some wool gasket to seal it off to keep the smoke inside.
The drippings chute does not have the same stopper as the pellet chute. Now while this might not seem like much of an issue, it becomes one when a varmint crawls its way inside and helps itself to the internal wiring. On the plus side, the wiring is easy enough to replace. Stuff some steel wool up there to keep the critters out.
While my model supports the sear box, which is fantastic by the way, it is not designed with the pre-drilled and tapped holes other models are to attach the hook by which you hang your lp tank.
You may end up struggling to keep this smoker lit when it gets really cold. I had trouble smoking a turkey last thanksgiving because it kept flaming out. They sell a thermal blanket you can attach to the lid and body to keep heat in but I have yet to try it and it's an extra hundred bucks on top of something that is already quite expensive.
Overall, you can't go wrong if you are a grilling/smoking amateur and you want to quickly up your game.
This thing is heavy. It's made from some very durable, high quality material. Keep it dry and it should last you a lifetime.
Smoking with pellets is ingenious. Fill and easily empty the hopper with your preferred hardwood blend and smoke to perfection. Just keep the hopper full. It's that easy. A chute in the back allows for quick and easy emptying of the hopper.
The digital temperature control and meat probe allows cooking to pinpoint temperatures. It's almost impossible to mess up.
This model is quite large. Even without the rib rack, I'm smoking 3 whole racks simultaneously.
It comes apart easily for quick cleaning. The burner tray is easily emptied. Pull a rod out from under the side table to do so. The ash tray is easily accessible from underneath.
The smoker is designed to channel drippings down to the right, and down a chute into an included bucket. No muss, no fuss.
Cons:
Manufacturing tolerances certainly come into play. At least with mine, there is a noticeable gap between the lid and the body. Smoke pours out readily instead of from the stack as designed. I had to buy some wool gasket to seal it off to keep the smoke inside.
The drippings chute does not have the same stopper as the pellet chute. Now while this might not seem like much of an issue, it becomes one when a varmint crawls its way inside and helps itself to the internal wiring. On the plus side, the wiring is easy enough to replace. Stuff some steel wool up there to keep the critters out.
While my model supports the sear box, which is fantastic by the way, it is not designed with the pre-drilled and tapped holes other models are to attach the hook by which you hang your lp tank.
You may end up struggling to keep this smoker lit when it gets really cold. I had trouble smoking a turkey last thanksgiving because it kept flaming out. They sell a thermal blanket you can attach to the lid and body to keep heat in but I have yet to try it and it's an extra hundred bucks on top of something that is already quite expensive.
Overall, you can't go wrong if you are a grilling/smoking amateur and you want to quickly up your game.
Jesse : Dud right out of the freaking box!
Unbelievable! What a waste of time. After waitting over 2 weeks to get here, unpacking, and putting this lemon together, I loaded it with pellets, placed it in load, started it up and heating element does NOTHING. I bought a 500 dollar piece of metal that is good for nothing but loading pellets in a cup. I've tried all troubleshooting methods. What a waste. Back to looking for a grill that's not a dud or less than last 2 years.
J. A. Beach : Great Intro to Pellet Smoking!
Edit 2017-02-06: I'm adding the fifth star to my review. My latest temp probe has not failed after a few cooks with it and that was the only reason I had it rated at four stars.
This is my first pellet smoker and I LOVE it! I've done a few cooks on this now including whole chicken, whole turkey, ribs, thick loin chops, pork butt, and steaks.
This was extremely easy to put together and being all electric I don't have to worry about running out of gas or charcoal. I cooked a pork shoulder overnight with no issues!
The only problems I've had is I've received two faulty temp probes but customer service is stellar and have been replacing them. So far the third one has been free of issues. Also, I live in the northern climate so temps are dropping. I cooked loin chops during a snow fall and 29 degrees outside and it struggled to get up to 250. I threw my Tillman welding blanket over the top and all was good again!
This is my first pellet smoker and I LOVE it! I've done a few cooks on this now including whole chicken, whole turkey, ribs, thick loin chops, pork butt, and steaks.
This was extremely easy to put together and being all electric I don't have to worry about running out of gas or charcoal. I cooked a pork shoulder overnight with no issues!
The only problems I've had is I've received two faulty temp probes but customer service is stellar and have been replacing them. So far the third one has been free of issues. Also, I live in the northern climate so temps are dropping. I cooked loin chops during a snow fall and 29 degrees outside and it struggled to get up to 250. I threw my Tillman welding blanket over the top and all was good again!
Jacqueline M. Ross : How to make this smoker smoke!
I finally gave in and decided to go the easy way after almost 30 years of wood smoking. I purchased this product based off the many great reviews. When I started using it, 8 cooks in 7 days, I have been VERY disappointed in the amount of smoke this thing puts out. BUT, I finally discovered last night that if I set it on the 200 degree setting, it smokes perfectly!!! I did a pork loin last night and decided to play with the settings. I started at 300 and worked my way down in 20 minute intervals. When I got to 200, this thing smoked like my wood smokers, for the most part. Heavy smoke about every 3 to 5 minutes. This is the only setting I have found that works for heavy smoke. Overall I give this thing a 3 based off temp fluctuation and the amount of smoke across the low temps, I didn't expect much smoke at temps over 275. Also, the High 225/Low 160 smoke setting provide very little smoke??? I'd say I am pretty happy with my purchase. More time will tell!
C. Popoli : Smoker is great, shipping is awful
The smoker is great, works flawlessly, temp controls are spot on, easy to assemble. Clean out is a snap. Cooks consistently and food is amazing. Being able to turn it on and let it go is life changing from charcoal and wood smokers. For the money, this has so many features compared to the big name. Also, the build quality is great! Highly recommend the smoker!
Shipping however...the worst! If you’re interested in this smoker, buy it from a local store. It arrived bent, with a large dent on the side and with the side shelf bent. Also the lid dint close all the way. Took some creative work with a rubber mallet and a hammer to fix. I was stuck, as we were planning to use it for thanksgiving, I couldn’t return it. UPS was late by a day, couldn’t track it in process, many calls to UPS and a trip to the sorting facility to pick up up myself (couldn’t in spite of being told I could) then to have it arrive damaged! Honestly, all my future purchases will be though brick and mortar stores from now on. I’m done with shipping through amazon and UPS. Happened too often things are broken or lost.
Shipping however...the worst! If you’re interested in this smoker, buy it from a local store. It arrived bent, with a large dent on the side and with the side shelf bent. Also the lid dint close all the way. Took some creative work with a rubber mallet and a hammer to fix. I was stuck, as we were planning to use it for thanksgiving, I couldn’t return it. UPS was late by a day, couldn’t track it in process, many calls to UPS and a trip to the sorting facility to pick up up myself (couldn’t in spite of being told I could) then to have it arrive damaged! Honestly, all my future purchases will be though brick and mortar stores from now on. I’m done with shipping through amazon and UPS. Happened too often things are broken or lost.
M. Sherman : Works good. Workmanship leaves a bit to be desired.
When I first put this thing together it was so loud I couldn't hear my wife talking right next to me. After reading other reviews I took the metal panel under the hopper off, straightened it as best I could, and lined the edges with electrical tape. This fixed the vibration and it's now about as loud as the other pellet smokers I've been around. That this occurred is a little strange in that there were no outward signs of damage and that panel wasn't part of the assembly process. I think the company would have sent me a new one but I chose not to bother with it. Communications with them didn't exactly inspire high customer satisfaction however. I do like it better now. It seems to cook well. It holds a temp and I really like the integrated meat thermometer. It is a bear to clean if you care to bother (I do), though I suspect they all are.
Amazon Customer : EXCELLENT!
Did a bunch of research before I purchased this grill and I am extremely pleased with my purchase. With never having used a pellet grill before i wasnt quite sure what to expect or how to exactly use and it was super easy. Ive used it to smoke brisket pork and ribs and used it to grill steak, chicken breast and pork chops. Everything has been super tender and juicy, if you have never used a pellet grill you are truly missing out!
Jay Kay : What's the most important feature of a smoker? That it smokes well.
I am almost certain that half of these reviews are either those paid verified purchase where they kick back the cost of it for a 5 star review, or folks that haven't actually had at least decent pit BBQ.
Ok first off, I have made some decent stuff with it. That said it took tremendous effort and effectively luck. I have the sear box, the Weber 4 port bluetooth probes with trend graphs, all that stuff.
The issue right out of the gate is that it might be really big but get the Weber bluetooth setup then try it out - the hot and cold spots are HUGELY different, and since when you open the lid you lose heat and smoke, how are you even supposed to deal with this? Your results are easy to predict: the further from the burner your items are, the lower their temp. BBQ is about ideal temp, so basically there's only one way to use this - sit your items in the middle and don't use the edges. Or just do one thing at a time, which I have a hunch is what most folks do (and how practical is this anyway? You bbq for yourself on a Tuesday more often, or for parties and get togethers of 10 or more people? Exactly).
The second thing is the luck part - it takes 8-10 hours to smoke a brisket. I dare you to let that hopper roll for longer than a few hours without the pellets hanging up and there being an empty pyramid all the way up. So yup. Babysitting something that honestly could be fixed by I dunno .. better hopper design, more tested, some sort of agitator?
Sorry if it sounds like I'm being too picky but I have about $1000 in this thing all said and just wish I would have gone with a used industrial electric smoker like you see on Eater on Youtube. Get what ya pay for. This _type_ of smoker is crap, really. I doubt the other brands fare any better due to single burner, hopper / auger design and all that jazz.
Ok first off, I have made some decent stuff with it. That said it took tremendous effort and effectively luck. I have the sear box, the Weber 4 port bluetooth probes with trend graphs, all that stuff.
The issue right out of the gate is that it might be really big but get the Weber bluetooth setup then try it out - the hot and cold spots are HUGELY different, and since when you open the lid you lose heat and smoke, how are you even supposed to deal with this? Your results are easy to predict: the further from the burner your items are, the lower their temp. BBQ is about ideal temp, so basically there's only one way to use this - sit your items in the middle and don't use the edges. Or just do one thing at a time, which I have a hunch is what most folks do (and how practical is this anyway? You bbq for yourself on a Tuesday more often, or for parties and get togethers of 10 or more people? Exactly).
The second thing is the luck part - it takes 8-10 hours to smoke a brisket. I dare you to let that hopper roll for longer than a few hours without the pellets hanging up and there being an empty pyramid all the way up. So yup. Babysitting something that honestly could be fixed by I dunno .. better hopper design, more tested, some sort of agitator?
Sorry if it sounds like I'm being too picky but I have about $1000 in this thing all said and just wish I would have gone with a used industrial electric smoker like you see on Eater on Youtube. Get what ya pay for. This _type_ of smoker is crap, really. I doubt the other brands fare any better due to single burner, hopper / auger design and all that jazz.
SHS : Poor Build Quality,
I'll try to be complete and concise, wish me luck.
> The grill cycled between 50-60 degrees above and below the temperature setting from the very beginning.
> An 8 lb pork putt that should have taken no more than 12-14 hours to cook was not even close after 16 hours.
> Cycling grill temperature used over 20 pounds of pellets. Cooking on this will be very costly.
> Contacted Camp Chef under their "No Hassle" Warranty Policy.
> Received a stock email that was unhelpful and unrelated to my problem. Finally got a live response...
> It was suggested I raise the smoke stack cover. I rigorously tested multiple heights.
>> The variability decreased to about 40 degrees above and below, still unacceptable.
> The engineers suggested a new burn cup. A replacement part was sent.
> The workmanship was so poor on the new burn cup that none of the screw down holes lined up.
> Contacted Camp Chef, again, about the Burn Cup problem, they suggested a new hopper. Huh?
> I no longer have the time or interest in just trying new parts to fix the problem.
> They won't do a refund. Sorry a good warranty includes a refund.
> Now I must take the grill apart and box up the whole darn thing.
> I didn't even mention to Camp Chef that the leg screws didn't line up and are now stripped.
>> If the grill worked, this didn't both me, but is just another indication of low build quality.
Customer service was friendly and they did keep offering to send me parts so that I could fix the grill. However, I was not interested in spending my time fixing a brand new grill that should have worked correctly out of the box. If you bought a new car and they just kept offering you parts so that you could fix your car, would you be happy?
I cannot recommend this CAMP CHEF grill. This grill has been nothing but grief and a big hassle.
> The grill cycled between 50-60 degrees above and below the temperature setting from the very beginning.
> An 8 lb pork putt that should have taken no more than 12-14 hours to cook was not even close after 16 hours.
> Cycling grill temperature used over 20 pounds of pellets. Cooking on this will be very costly.
> Contacted Camp Chef under their "No Hassle" Warranty Policy.
> Received a stock email that was unhelpful and unrelated to my problem. Finally got a live response...
> It was suggested I raise the smoke stack cover. I rigorously tested multiple heights.
>> The variability decreased to about 40 degrees above and below, still unacceptable.
> The engineers suggested a new burn cup. A replacement part was sent.
> The workmanship was so poor on the new burn cup that none of the screw down holes lined up.
> Contacted Camp Chef, again, about the Burn Cup problem, they suggested a new hopper. Huh?
> I no longer have the time or interest in just trying new parts to fix the problem.
> They won't do a refund. Sorry a good warranty includes a refund.
> Now I must take the grill apart and box up the whole darn thing.
> I didn't even mention to Camp Chef that the leg screws didn't line up and are now stripped.
>> If the grill worked, this didn't both me, but is just another indication of low build quality.
Customer service was friendly and they did keep offering to send me parts so that I could fix the grill. However, I was not interested in spending my time fixing a brand new grill that should have worked correctly out of the box. If you bought a new car and they just kept offering you parts so that you could fix your car, would you be happy?
I cannot recommend this CAMP CHEF grill. This grill has been nothing but grief and a big hassle.
Paul H. : Excellent performance, better than Traeger
I bought the Camp Chef after doing a lot of research and couldn't be happier with my purchase. Assembly was easy, operation is a snap, and once broken in, the flavor it imparts is excellent. Two features that this smoker has that a Traeger that I own does not have are the pellet clearing mechanism that allows you to change out different flavors of pellet easily and most importantly, the ash bucket device that allows for simple ash removal...with my Traeger, I have to pull the grills and grease plate out to get the ash out, and it's a pain. With the camp Chef, you just detach the ash bucket and dump it. I strongly recommend you purchase the optional sear box that is available with this model. I actually use it more than the smoker ... it is capable of reaching a very high temperature and thus sears steaks and burgers perfectly. I couldn't be happier with this purchase.
Greg Taylor : My first experience with a Pellet Smoker, so take this FWIW...
As a Southerner, good 'cue is a must, so I've been smoking meats for nearly forty years. Started with the upright, bullet-type smokers (my Weber Smoky Mountain is 25 years, at least, old and still going strong.
My first experience with electrics came when the wife bought me a Bradley. Loved the temperature control, and the ability to "cool smoke" certain items (cheese, delicate vegetables, etc.). The meats weren't too bad either.
Then, I started looking around at various smokers, intrigued by the Camp Chef "Smoke Vault." That led me into looking at their Pellet Smokers. The reviews were very positive, unlike some of the other brands. Looked on Amazon, and the price was so reasonable that I easily covered with reward points from one of my cards.
Assembly was simple, but you'll need a second set of hands for a couple of steps.
I find the temperature and smoke control simple and intuitive. The temp control is in increments of 5, from 160 to 500, so that's another plus for this model v. other brands.
But the true test is the food, the 'cue. First time out it was a bit 'meh.' But, like all smokers, improves with age and use (Buildup in the cooking chamber). Since, I have done pork butt, pork shoulder, full-packer brisket, chuck (directly adjacent to the brisket on the hoof), beef ribs, baby backs, chicken, chicken wings, turkey breast (yeah, I gotta problem...I need help). Better each time out.
Only advice I would offer is that humidity is the enemy of pellets. Don't leave pellets is the hopper. Dump after each use, and add the 'Silica Gel' packets to your storage containers.
My first experience with electrics came when the wife bought me a Bradley. Loved the temperature control, and the ability to "cool smoke" certain items (cheese, delicate vegetables, etc.). The meats weren't too bad either.
Then, I started looking around at various smokers, intrigued by the Camp Chef "Smoke Vault." That led me into looking at their Pellet Smokers. The reviews were very positive, unlike some of the other brands. Looked on Amazon, and the price was so reasonable that I easily covered with reward points from one of my cards.
Assembly was simple, but you'll need a second set of hands for a couple of steps.
I find the temperature and smoke control simple and intuitive. The temp control is in increments of 5, from 160 to 500, so that's another plus for this model v. other brands.
But the true test is the food, the 'cue. First time out it was a bit 'meh.' But, like all smokers, improves with age and use (Buildup in the cooking chamber). Since, I have done pork butt, pork shoulder, full-packer brisket, chuck (directly adjacent to the brisket on the hoof), beef ribs, baby backs, chicken, chicken wings, turkey breast (yeah, I gotta problem...I need help). Better each time out.
Only advice I would offer is that humidity is the enemy of pellets. Don't leave pellets is the hopper. Dump after each use, and add the 'Silica Gel' packets to your storage containers.
you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
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