Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
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.
I put the steak on at 225 and smoked it for ~45-60 minutes. I then just moved the grill up to 350 degrees since I was lazy until IT reached 160.
It was ok. I could definitely taste the smoke (Pit Boss Fruit Blend) and it was moist, but I did miss the char of a high heat sear. Going forward...
No worries, I'm in southern California. A "pork" steak is one of my favorites...I like the idea of getting some smoke on it and then taking it off, cranking the heat, and finishing off....
Hey Everyone,
I'm the proud owner of a Camp Chef Woodwind.
I like to make a pork steak for lunch often. On a propane grill, it's a quick affair and comes out great.
I'm new to pellet grills. To get that char, would I cook at 500 on my pellet grill? The steak isn't very thick, it's a little...
Curious, breaking in a new Woodwind 24 tonight with a small skirt steak, ~2 lbs.
Marinading in a teriyaki sauce in the 'fridge for at least 5-6 hours now.
What temp should I smoke it at and approximately how long do you think it'll take?
I'm going to reverse sear so likely taking off at IT of...
This grill does have a "slide and grill" feature that allows direct flame to hit the grill. I could see that possibly being the issue if misused. Either way, it is concerning to me and I haven't yet determined if it's a bad batch or chronic issue.
Interesting. I don't know why, but their prices on the Camp Chef website are all a lot more $ than anywhere else you'd buy it, where undoubtedly they drop ship from Camp Chef anyways.
It was on their website that I filtered the reviews by most recent and there were a lot of comments about...
Hey Everyone,
Curious if anyone could chime in here...
I was going to but a Camp Chef Smokepro SG 24 wifi for my Father's Day present but they are out of stock, likely until early July. I can get the Woodwind, likely by next week w/ shipping. Honestly, for $200 more, I'm not sure it's worth...
After a lengthy amount of time researching my first pellet smoker, I've decided that the Camp Chef Smokepro SG 24 WIFI was the best choice for me based on size, features, flexibility (sidekick, pizza oven, etc.) and ease of use (ash cleanout).
It seems I missed the window of opportunity by ~1...
Was amazed at this price when I was wandering the meat aisle today! Not sure if this is a national sale, I'm in southern California.
How long can you freeze one of these? These were MONSTERS too, all of them ~11pounds...
Thank you for the suggestions everyone! I've decided to prepare it as burnt ends! As for bacon, I think I might make some ABT's as I have never done that before! :biggrin:
Awhile back I smoked a bone-in ~12lb picnic roast for pulled pork and it came out great! Getting ready for Super Bowl this weekend, I was pleased to pick up a 2 1/2 pound package that said pork picnic roast for carnitas. I figured that would be the perfect size for just me and my family.
I...
I have a GEN 1 digital 30" MES and I get pretty similar fluctuations like you, at times it is up to ~15 degrees off. It seems to me the fluctuations are most apparent when I just turn it on and then it tends to settle down. If I don't mess w/ it, it will stay pretty close to the Mavrik. If I...
Smoked a 5 lb pork loin tonight and I am happy to say, it turned out GREAT! Pretty similar to the Wal Mart pork I was trying to emulate and so simple!
Slathered it in mustard last night and put Tony Chachere's Creole seasoning on it! Wrapped it tightly in Saran wrap.
Was a bit worried I...