Blog
-
May 22, 2013
Slow Smoked Pulled Pork in the Pellet Grill and Smoker
Read MoreOut here in the Mountain West it is not very often you find a true bar-b-que restaurant. For most, this isn’t a big loss but for anyone who’s been in the south east and had real bar-b-que, there isn’t anything like driving to a mom and pop dive with homemade sauce and meat that’s been smoked for 8 to 12 hours.
It is to that end we provide you, the bar-b-que connoisseur with this r
-
May 21, 2013
Tips and Tricks on the Italia Pizza Oven
Read MoreSteve McGrath shows us a few tips and tricks when cooking with the Italia Artisan Pizza Oven. Learn a few pointers to bake the perfect pizza!
-
May 20, 2013
How to Smoke Brisket in the New Pellet Grill and Smoker or the Smoke Vault
Read MoreA good brisket takes patience and good consistent heat. I smoked a brisket in our 24” Smoke Vault as well as in our new Pellet Grill and Smoker. By following the same steps in each product I saw some fantastic results.
-
May 18, 2013
It's Here! The NEW Camp Chef Pellet Grill and Smoker
Read MoreAdd that mouth-watering flavor of smoked meat to your summer grilling. The Camp Chef Pellet Grill and Smoker simplifies the smoking process so it's easier to enjoy delicious meats.
-
May 18, 2013
It's All About the Heat
Read MoreBy: Guy P.
Go ahead…”unburn” it. If it is undercooked…you can save it. Burn it, you can lie and call it “Cajun style” or you can scrape the toast. But beyond that…it’s over. Even or uneven heat, which is best? Well the answer is………it depends.
-
May 15, 2013
Enjoy Authentic Artisan Pizza on Camp Chef's Newest Italia Artisan Pizza Oven Accessory
Read MoreHomemade pizza never tasted so good. Inspired by the famous brick ovens of Italy, the Camp Chef Italia Artisan Pizza Oven accessory cooks artisan pizza with a superior cooking design. A domed oven top, rear vents and a double layered ceiling mimic the heating patterns of a true wood-fired brick oven. Features a cordierite ceramic pizza stone which promotes even heat and will give your pizz