My first smoker, Camp Chef is on it's way!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

zerowin

Meat Mopper
Original poster
Jun 9, 2017
231
95
PA just south of Harrisburg
Hey Folks!

     I'm new here, need to get my profile updated still, but I just ordered my first smoker yesterday, it's set for delivery Tuesday.  I've grilled with charcoal for almost 20 years now, and always had to do ribs in the oven for 4 to 6 hours prior to saucing on the grill, and I'm pretty excited to get a new toy!  I look forward to reading all the good advice here, and wanna say thanks in advance to those who'll inevitably teach the ropes.  I found the forums looking for a good pellet source, and have learned a lot already, the bbqr delight rebrand and corncob bedding are both locally available and very reasonably priced, so I'm somewhat lucky there.  I live in south central PA so I was a bit worried I'd have few options aside from delivery for fuel, but that's not the case so far.  Give a shout if you're close by and split bulk orders of pellets, I'd love try several!

Cheers!
 
Welcome. Good choice with the Campchef. There isn't a lot to learn with it. It's pretty much plug n' play. Just be sure to cover the drip plate with foil. That keeps cleanup to a minimum. The foil does not need to be changed every time. I usually let it go for 3-4 smokes or grillings.

Just going by the literature that comes with it, do use anything except hardwood pellets. I sure would be tempted to try some cob if it were available around here, though. Nothing better than cob smoked ham.
 
I have more plans already than I think I have weekends left in the year.  I'm seriously excited and can hardly wait.  I did try to look up some youtube or other info on burn in and seasoning for camp chef's specifically and found next to nothing.  Any suggestions?

 
yahoo.gif
 
 
Just assembled it last night and did the half hour burn in as per instructions. Im very pleased with the build as it was solid and all the holes and hardware lined up nicely. There was a small dent in the body pushed from the inside out but I dont dote on cosmetics and it didn't damage the paint layer.


Tonight she gets seasoned with bacon and first big session comes this weekend. Ribs are definite and I have a rib rack and beer can chicken rack coming by friday. Pork butt if I can get my hands on one for a reasonable price. I think some of that bacon will debut in one of the many tempting baked bean recipes found here already.

Can't wait!
Rob
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky