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5 Piece All Purpose Chef Set

MODEL #: KSET5
$31.99

Weekender Two-Burner Stove

MODEL #: DJ60LW
$164.99

Expedition 3X Three-Burner Stove

MODEL #: TB90LWG
$249.99

Deluxe Oven Carry Bag

MODEL #: CBOVEN
$56.99

Dutch Oven Carry Bag 12"

MODEL #: CBDO12
$23.99

Dutch Oven Carry Bag 14"

MODEL #: CBDO14
$26.99

Dutch Oven Carry Bag 10"

MODEL #: CBDO10
$21.99

SmokePro Stainless DLX Pellet Grill Kit

MODEL #: PG24S-KIT1
$864.85

SmokePro DLX Pellet Grill Kit

MODEL #: PG24-KIT1
$819.85

Dutch Oven Bag 16"

MODEL #: CBDO16
$28.99

12" Disposable Dutch Oven Liners

MODEL #: AOL12
$4.99

Artisan Outdoor Oven 30 Accessory

MODEL #: PZ30
$124.99

Tailgater Combo

MODEL #: EX60LWTG
$239.99

10" Disposable Dutch Oven Liners

MODEL #: AOL10
$3.99

14" Disposable Dutch Oven Liners

MODEL #: AOL14
$5.49

Triple Burner Windscreen

MODEL #: WS90
$20.99

Double Burner Windscreen

MODEL #: WS60
$18.99

Kickin' BBQ Rub

MODEL #: CS8KB
$8.99

Dutch Oven Dome

MODEL #: DOCOVER
$37.49

Dutch Oven Lid Lifter 22"

MODEL #: DOLL22
$18.99

Dutch Oven Lid Lifter 14"

MODEL #: DOLL14
$15.99

Dutch Oven Lid Lifter 9"

MODEL #: DOLL9
$12.49

Cast Iron Square Dutch Oven

MODEL #: DO13S
$69.99

14" Cast Iron Deluxe Dutch Oven

MODEL #: DO14
$74.99

12" Seasoned Cast Iron Skillet

MODEL #: SK12
$22.99

Alpine Heavy Duty Cylinder Stove

MODEL #: CS14
$249.99

Camp Table with Legs 32"

MODEL #: CT32LW
$99.99

10" Cast Iron Deluxe Dutch Oven

MODEL #: DO10
$49.99

Herb Pellets Sage Blend

MODEL #: PLSAGE
$19.99

Herb Pellets Mediterranean Blend

MODEL #: PLMED
$19.99

Leg Levelers

MODEL #: LEGX
$14.99

Del Rio Fire Pit

MODEL #: FP29LG
$249.99

Turkey Cannon Infusion Roaster

MODEL #: TKYC
$24.99

Dutch oven Tripod - 50"

MODEL #: TRIPOD50
$43.99

Blog Results

  • 15 Tips for Smoking Turkey Like a Boss

    If you’re short on oven space or you’re tired of the same dried-out turkey meat every year, then it’s time to smoke. Turkey, that is. Check out our step-by-step smoked turkey recipe, as well as our favorite smoker and pellet grill for the job. When you’re ready to get cooking, take these pro tips along with you for the best Thanksgiving turkey you’ve ever tasted.

    Smoked Turkey Pro Tips

    1. Cook your turkey by temperature rather than time to avoid undercooking or drying out the meat.

     

    2. Use a digital wireless thermometer to see when the turkey thigh reaches 175° F and the breast reaches 165° F. Turkey Cannon Infusion Roaster   3. Use our Turkey Cannon Infusion Roaster to cut the cooking time down to a fraction of the normal time.

     

    4. If your turkey is mounted on the Turkey Cannon, smoke it in a roasting pan to catch the juices for gravy. If you aren’t worried about making gravy later (we don’t judge) you can smoke your bird directly on the grill racks for crispy skin all around.

     

    5. Choose Apple or Cherry Premium Wood Pellets for a sweet wood-fired flavor; use Hickory for a smokier taste.

     

    6. Coat the outside of your turkey with Citrus Herb Seasoning for a light, herb-roasted flavor.

     

    7. Apply the rub or seasoning of your choice underneath the skin so it flavors the meat directly.

     

    8. Use cooking wine in your Turkey Cannon for extra flavor in your gravy.

     

    9. Don’t stuff your turkey if you’re smoking it. The heat needs to be able to circulate freely throughout the bird.

     

    10. If your bird starts to brown more than you like, tent it with foil for the remainder of the cooking time.

     

    11. Avoid lifting the lid of your pellet grill and smoker to maintain as much heat as possible.

     

    12. Smoking turkey with a slightly higher temperature (275° F) will make your bird’s skin crispy rather than rubbery.

     

    13. Your turkey must pass through the critical zone (40°-140° F) in 4 hours or less to be safe to eat.

     

    14. When you cut into your turkey, the juices should run clear. If they are colored, your turkey isn’t quite done.

     

    15. Tent the bird with foil or rest it in a cooler after it reaches temperature for about 20 minutes. This will ensure a juicier, more flavorful Thanksgiving turkey.  

    Want More Recipes and Tips?

    Find all of our favorite Thanksgiving recipes and cooking tricks on our Thanksgiving 101 page. You can even download a FREE eCookbook!

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  • What the Heck is a Stove System?

    More than Just a Stove

    For over 25 years, we’ve been designing a better way to cook outdoors. Over all this time, we’ve made a huge variety of outdoor cooking gear. But our staple product from the start has been our propane camp stoves. Obviously, their rugged, durable design has a lot to do with their popularity; other features like powerful burners, removable legs, and matchless ignition have also had a hand in keeping our classic stoves at the top of the industry. However, there is one thing about our stoves that truly steals the show: they aren’t stoves.

    Okay, so they are stoves in the literal sense. But they aren’t just stoves. We created the stove system to fulfill all of your outdoor cooking needs. Our armada of accessories alongside each of our stoves makes it so that you can enjoy all your favorite meals outdoors just as easily as you enjoy them indoors—all one cooker. How does that work? Let us explain.

    Choose Your System

    More than just a stoveFlat top griddle, BBQ grill box, Artisan outdoor ovenAt Camp Chef, we have two separate cooking systems: 14-inch and 16-inch. You will often see these numbers on our stoves and accessories to show you to which system each product belongs. The measurements refer to the depth of the stove (front to back). Our 14-inch system includes mainly two-burner stoves and accessories with a 14-inch depth; our 16-inch system includes mainly three-burner stoves and accessories with a 16-inch depth. Starting to make sense?

    Now, why the different systems? One of our priorities at Camp Chef is offering you a better way to cook where and what you want, for however many people you have in your group. Some outdoor chefs like to keep things simple with two burners and two accessories, or a single large accessory. On the other hand, many others love having a third burner for an extra accessory to open up their cooking options.

    Mix and Match Accessories

    After you’ve decided on the size of your system, it’s time to add your choice of stove accessories. To give you the freedom to cook what you want, we offer a variety of accessories, including BBQ boxes, outdoor ovens, griddles, Dutch ovens, skillets, and more.

    Our professional grill boxes are awesome for grilling veggies, kabobs, burgers, brats, and more. They feature cast iron grill grates, so you can even sear your meat.

    As you might expect, our outdoor ovens are perfect for baking pizza wherever you go. However, you can also bake cookies, brownies, open-faced sandwiches, and even meat.

    Our griddles come pre-seasoned, so they’re ready to cook as soon as you are. They are among the most versatile of cooking accessories. You can make bacon, stir fry, eggs, pancakes, burgers, and more all on one surface.

    Dutch ovens and skillets—or any of our other cast iron accessories—are the Swiss army knife of your stovetop accessories. They can do so much. Baking, frying, searing…the list goes on. All of our cast iron pieces are pre-seasoned, so there’s no hassle after you take it out of the box.

    By mixing and matching all of these products, there is almost no limit to what you can make for breakfast, lunch, or dinner. Seriously. Imagine bacon and eggs in the morning, pizza at lunch, and philly cheese steak sandwiches for dinner—all from a single stove.

    That’s what our stove systems are all about.

    Cook What You Want

    With so much cooking power and flexibility, you can cook what you love to eat no matter where you are. We’ve compiled a small list of our top recipe picks, all of which you can make using you 14-inch or 16-inch system. If you have other ideas, let us know in the comments.

    • Spicy Grilled Shrimp Kabobs • Chocolate Pumpkin Skillet Brownies • Stuffed Venison Backstrap • Finger-Lickin’ Fried Chicken • Pina Colada Burger • Deep Fried Oreos • Artisan Margherita Pizza

    You’ve got the information, you’ve got the recipes, now get out there and start cooking. Choose your dream stove system today.

     

  • How to Use Your Outdoor Pizza Oven Like a Pro

    So you’ve just unpacked your Italia Artisan Pizza Oven or Outdoor Oven Accessory, and you’re ready to get cooking. First of all, congratulations on your new purchase. You’re in for plenty of goodies like backyard pizzas (here’s a dough recipe), skillet brownies (we’ve made those too), plank salmon (yummmm), and more. But before you fire up the oven and toss some food onto the stone, we wanted to share a few pro tips with you. These will help you get the most out of your new outdoor oven, no matter what meal you’re cooking. Ready? Here we go.

     

    Pro Tip #1

    Your stove’s Low and Medium settings will give you all the heat you need for your Outdoor Oven Accessory.

     

    Pro Tip #2

    Just like a true brick oven or your home oven, preheating your outdoor oven is essential. Always allow 10 minutes or more for your oven to get to the right temperature.

     

    Pro Tip #3

    Temperatures and cooking times will vary depending on outside temperatures, weather conditions, and what type of food you’re cooking. For example, frozen pizza will cook differently than a pizza made from scratch or store-bought dough.

     

    Pro Tip #4

    Keep an eye on the internal air temperature by looking at the built-in temperature gauge on the top of the pizza oven. Internal air heat will help melt cheese, soften toppings, and bake the top of your pizza crust. This temperature will react quickly when you change your heat setting or remove the metal oven cover.

     

    Pro Tip #5

    The pizza stone temperature will rise more slowly than the internal air temperature, but it will eventually become the hottest part of the oven. This is where most of the cooking happens (and how you get a crispy pizza crust).

      pizzas in the camp oven

    Pro Tip #6

    Use an infrared or cooking surface thermometer to monitor your pizza stone’s temperature.

     

    Pro Tip #7

    The ideal baking temperature for artisan pizza is 500° F to 550° F. Other kinds of pizza are best at 400° F.

     

    Pro Tip #8

    To melt cheese or other toppings as you remove your pizza, lift toward the top of the oven and hold for a few seconds before taking it out.

     

    Pro Tip #9

    Cast iron is perfect for baking breads or desserts in an outdoor oven.

     

    Pro Tip #10

    We have a few accessories just for cooking pizza in your new outdoor oven. Check out our pizza peel, pizza spatula, and rocking cutter to complete your pizza chef collection.

  • How to Care for Your New Bamboo Cutting Board

    In case you haven’t heard, bamboo cutting boards are the next big kitchen accessory. Bamboo is a sustainable, fast-growing resource, and it is tougher than many woods on the market today. The grass (technically bamboo isn’t a wood) is also gentler with your knives and a real beauty on the counter top. Basically, it’s everything you’d want in a cutting board.

     

    At Camp Chef, we know a good kitchen tool when we see one. So we brought you the cutting board of all cutting boards—26 inches of solid bamboo. You can fit steaks, whole chicken, brisket, roast, and more on this board without breaking a sweat. It’s also perfect for transporting your prep station from the kitchen to the patio in one trip. Check it out; go ahead, we’ll wait.

     

    Now that we’ve taken care of that, you need to know how to care for your new bamboo cutting board, right?

     

    The bad news is that bamboo cutting boards need the same kind of TLC that traditional wooden cutting boards do; the good news is that they’ll last a lot longer than any other board if you treat them right.

     

    Bamboo cutting board with brisket

    Cleaning and Oiling Your Board

     

    1. Wash and dry the cutting board immediately after each use. Don’t ever let your bamboo board soak in the sink or go into the dishwasher. Long exposure to water (and heat in the dishwasher) will warp or crack your board faster than you can say “Oops.” Instead, wash your board with some warm water and soap, rinse it, and dry it completely with a towel. Stand the board vertically on its side to dry, or lean it in an open-air dish rack.

    2. To season, put about ½ cup of food-grade mineral oil in a saucepan, and warm it on the stove. You don’t need it hot—just warm enough to get into the pores of the bamboo. Pour the oil onto your dry cutting board and rub in a circular motion (like Karate Kid) with a clean cloth. Make sure you oil all sides of your cutting board; the mineral oil acts as a hydrator and a barrier for the bamboo, giving it some necessary moisture while keeping excess water out.

    3. Use lemon juice or baking soda if your board develops any weird stains or smells. Sprinkle some juice or powder over the spot, then scrub it with a damp, warm rag. Afterward, your board should smell fresh and look clean once more.

     

    Keep in Mind

     

    •You will need to oil your board regularly to keep up the shine and water-proofing. About once a month is a good schedule to keep; however, if you’re a cooking enthusiast who’s breaking out your board a few times a day, you may want to up the frequency to every two weeks.

    •Bamboo needs a certain amount of moisture to keep from splitting and cracking. You don't want to use a cleaning product that will dry out the board like bleach or rubbing alcohol.

    •Never use cooking oils to season your board, as these will turn rancid.

    For a quick look at which products are okay for your bamboo and which are not, check out the infographic below:

  • Backyard Fire Pit Fun: 8 S'more Recipes that Will Blow Your Mind

    Think it’s starting to get too chilly to cook outside? Well, grab a blanket, a thermos of cider, and think again! With a backyard fire pit and a few crazy s’more recipes, you can keep the fun going even on cool autumn nights.

    Now when you think of a propane fire pit, you probably also picture a puffy, golden marshmallow on a roasting stick in your hand. S’mores and fire—they go together like a pellet grill and pork. One without the other feels wrong. But if you had any sort of a childhood, you’ve already experienced the classic white mallow, melty chocolate square, and honey graham cracker combo. Tonight, it’s time to change things up.

    The Negative S’more

    The Negative S'more If you’d rather not venture far from the conventional s’more recipe, then the Negative S’more is the one for you. It’s a simple reversal of your favorite ingredients: marshmallow, chocolate graham, cookies ‘n’ cream chocolate square. Yes, please!

     

    Mind-Blown Rating: "That's neat."

     

     

    Peanut Butter Slam S'more

     

    Peanut Butter Slam S'more

     

    Sometimes that chocolate in the middle of your s’more gets a little lonely. Why not add its favorite partner in crime, peanut butter? There is nothing that could go wrong with that combination. Try swapping your chocolate square for a peanut butter cup, and let us know how it changes your life.

     

    Mind-Blown Rating: "Woah."

     

     

    Thin Mint S'more

    Thin Mint S'more

    There are two kinds of people in the world: those who don’t like mint, and those who see mint as the delicious, indulgent experience that it truly is. If you belong in the second camp, we have your new favorite s’more recipe right here. Cracker, mint patty, marshmallow. Repeat.

    Mind-Blown Rating: "You're kidding me..."

     

     

    Berry Hazelnut S'more

    Berry Hazelnut S'more

    Raise your hand if you’re a Nutella fan. Now use that hand to spread some Nutella on your graham cracker, slice a few strawberries, roast a marshmallow, and squash it all together. It’s like you’ve transported your backyard fire pit to Europe for a night.

    Mind-Blown Rating: "You can do that?!"

     

     

    Salted Caramel S'more

    Salted Caramel S'mores

    Admit it—just the thought of a salted caramel s’more is making your mouth water. You don’t need anything fancy to recreate this masterpiece. Just pick up a jar of caramel topping and some sea salt next time you’re at the store. You can spread it on one cracker and enjoy.

    Mind-Blown Rating: "Where have you been all my life?"

     

     

    Caramel Coconut Crave S'more

    Caramel Coconut Craving S'more

    Speaking of caramel, you can take it a step further with this recipe. Switch out the sea salt for toasted coconut shavings, and you’re on your way to an incredible eating experience. We take no responsibility for any cravings you might feel after tasting it.

    Mind-Blown Rating: "What. Is. This. Magic."

     

     

    Lemon Meringue S'more

    Lemon Meringue S'more

    We know what you’re thinking—citrus on a s’more? Trust us, it’s incredible. This is a great way to use extra lemon curd you have around the house. Pro tip: use homemade lemon curd if you’re into that.

    Mind-Blown Rating: "My life will never be the same."

     

     

    Key Lime S'more

    Key Lime S'more

    You put the lime in the coconut and...you’ve got yourself a s’more. Really though, all this recipe takes is a bit of lime curd, some toasted coconut shavings, and a marshmallow. You’ve never tasted anything like this before from your backyard fire pit.

    Mind-Blown Rating: *EXPLOSION*

     

  • What Can You Cook on a Pellet Grill?

    8 Pellet Grill Recipes You Have to Try on Your SmokePro

     

    You may have heard of pellet grills and wondered what all the hype is about. It’s just a grill, right? What can you cook on a pellet grill that you can’t on a propane grill? Plenty, my friend. In fact, there are a few foods you simply haven’t experienced unless you’ve cooked them on a SmokePro pellet grill. These pellet grill recipes are here to change your life. Or, at least, your taste buds.

     

    Miracle Frozen Chicken

     

    First on our list of what you can cook on your pellet grill is frozen, store-bought chicken. You know that cheap, rubbery kind you have to excavate from out of the frozen aisle? Yeah, that’s it. Well, now you can make a delectable dinner of it every week. Just place the frozen chicken directly onto the grates of your pellet grill, turn the temperature dial to Hi Smoke, and let the smoker do its thing for an hour. When you come back, you’ll want to season the chicken with steak seasoning and bring it to an internal temperature of 165° F (we can help you measure the internal temp). If you plan to finish it off with a sear, you can transfer it to your sear box when it reaches 130° F. Either way, you will have turned border-line inedible chicken into a tender, flavorful piece of protein.

     

    Competition BBQ Chicken

     

    If you’re looking to upgrade from frozen chicken, this chicken recipe is the way to go. The total time to make it, start to finish, is only 30-45 minutes. You could be looking at a prize-winning dinner in no time.

     

     

    Dang Good Burgers

     

    What can you cook on a pellet grill? A dang good burger. I know what you’re thinking: burgers and propane grills go together like cheesy potatoes and Dutch ovens. But the added wood-fired and smoky flavors you get from a pellet grill will give you a burger unlike any other you’ve tasted before. There are two approaches to how to cook your burgers on a pellet grill.

     

    Heat First, Smoke Later

    First crank the pellet grill to high and let it warm up for 10 minutes. Cook your burgers on that setting for 4 minutes on each side, then finish up on the High Smoke setting to slowly smoke it to your desired temperature. You won’t get the same seared finish that you might on a propane grill, but you’ll be too busy enjoying the smoky flavor to notice.

     

    Reverse Sear

    If you need a good sear to fall in love with a burger, you can use the SmokePro sear box for the reverse sear method. You begin with the burgers on medium heat in the pellet grill—about 275° F—to give the meat two layers of smoky and wood-fired flavor. You’ll also want to switch on your sear box to medium and let it heat up for 5 minutes. I’ve found that medium is hot enough for the kind of sear I like, but the unit can heat up to 900° F. Once the burgers start to sweat a bit, I like to move them to the sear box. Leave them for 1 minute, rotate 90° for 1 minute, then flip and do the same on the other side. For me, the combination of the seared texture and the wood and smoke flavors is hands down the best way to cook a burger.

     

    Tender Pulled Pork

     

    This is the best pulled pork recipe I’ve ever tasted. I like to bring my meat up to 205° F so that it just falls apart with a fork. There’s no going wrong with a low-cost, high-volume BBQ meal like this one. And with a pellet grill, it takes almost no effort on your part.

     

     

    Bacon…Need We Say More?

     

    No recipe needed for this one. Just buy bacon, throw some Competition Blend pellets into the hopper, and experience the miracle of pellet grill bacon. Low and slow is good, medium heat is good, high heat is good. It’s almost impossible to mess up. If you’ve ever wondered, “What can I cook on a pellet grill?” this should be the first thing you try.

     

    Smoked Pork Ribs

     

    There is no better way to cook ribs than on a pellet grill. Period. Don’t believe me? Try this incredible ribs recipe this weekend and taste it for yourself.

     

     

    No-Brainer Brisket

     

    Of all the cuts of meat, brisket is among the most intimidating to cook. There’s trimming, wrapping, rubbing, and then hoping it doesn’t turn out dry and disappointing. I’m nowhere near a pit master, but I’ve cooked brisket several times now on my SmokePro, each time with great success. Check out this smoked brisket recipe for your next big barbecue, and keep an eye out for more tips and tricks coming soon.

     

     

    Incredible Apple Pie

     

    So maybe you’re feeling a bit daring, and you want to try something unique. What can you cook on a pellet grill that isn’t meat? Give this classic American dessert a shot. You can use our favorite apple pie recipe or your own, then leave it on your pellet grill to bake. Set the grill to 400° F just like you would a kitchen oven, and that’s it. Don’t worry—it won’t taste smoky. In fact, I suggest using apple pellets for a sweet, Applewood flavor. Your neighbors might give you weird looks as you put your pie on the grill, but it will be worth it.

     

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