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Kickin' BBQ Rub

MODEL #: CS8KB
$8.99

8" Seasoned Cast Iron Skillet

MODEL #: SK8
$12.49

4" Seasoned Cast Iron Skillet

MODEL #: SK4
$7.49

14" Seasoned Cast Iron Skillet

MODEL #: SK14
$29.99

All Purpose Seasoning

MODEL #: CS8AP
$8.99

Cast Iron Conditioner

MODEL #: CSC8
$8.49

Mango Chipotle Rub

MODEL #: CS8MC
$8.99

12" Cast Iron Deluxe Dutch Oven

MODEL #: DO12
$63.99

Cast Iron Cleaner

MODEL #: CIC8
$8.49

14" Cast Iron Deluxe Dutch Oven

MODEL #: DO14
$74.99

Classic Deep 12" Dutch Oven

MODEL #: SDO12D
$59.99

Classic 10" Deep Dutch Oven

MODEL #: SDO10D
$44.99

10" Cast Iron Deluxe Dutch Oven

MODEL #: DO10
$49.99

Blog Results

  • Get the Most Out of Your Turkey Cannon

    With Thanksgiving only a week away (where did November go?), it’s all hands on deck for the big feast. We have all the gear, tips, and tricks you need for a smooth holiday. That means cast iron for your pies and rolls, a pellet grill for smoked turkey and extra oven space, and one of our favorite products, the Turkey Cannon. When our customers see the Turkey Cannon, their first question is invariably: “What is that thing?”

    To be fair, you probably haven’t seen many turkeys cooked this way. It’s Thanksgiving’s best kept secret. The concept is simple.

    If you’ve ever had Beer Can Chicken, our Turkey Cannon Infusion Roaster works in much the same way. With a liquid of your choice in the center tube, the Cannon roasts turkey from the inside out. This keeps the moisture locked into the meat, and it cuts your cooking time nearly in half compared to the traditional oven method. At last, you could be eating on time on Thanksgiving afternoon.

    So if you’re ready to transform your Thanksgiving this year, read on to learn how to use the Turkey Cannon.

    Our Best Tips

    1. Set up the Turkey Cannon inside a roasting pan. The turkey drippings will accumulate here, and you can use them for delicious gravy later on.

    2. Fill the tube with a liquid (and any seasonings) of your choice up to the first hole. Some of our favorites are apple cider, cranberry juice, chicken stock, and cooking wine. The flavor of the liquid doesn’t affect the turkey meat very much—you’ll want to choose your liquid based more on what type of turkey gravy you’ll want (if you’re using the drippings).

    3. Lightly spray the Cannon with cooking oil before placing the turkey. This will prevent bits of food and seasoning from sticking, making your clean-up easier.

    4. Mount a cleaned and prepped turkey onto the center tube. If your bird is 10-18 lbs., place it breast-side up. If it’s any bigger than 18 lbs. (we recommend a maximum size of 20 lbs.), place it breast-side down.

    5. If you cook your turkey breast-side down, remove it from the turkey cannon and roast it breast-side up for the last 20 minutes or so of cooking. This will give you a nice, browned finish on the breast.

    6. Rub the turkey with butter, oil, seasoning, etc. of your choice. Separate the skin slightly from the meat so you can spread some seasoning underneath.

    7. Because of the incredible moisture of cooking with a Turkey Cannon, brining beforehand is optional. Whether you do so or not, your bird will be tender and juicy.

    8. For best results with the Turkey Cannon, you should smoke your turkey in a SmokePro pellet grill. However, the Turkey Cannon also works wonders in your conventional oven.

    9. Find our estimated cooking times here to know how long your turkey will take to cook. Remember to always measure by internal temperature rather than cooking time. The turkey breast should reach 165° F.

    10. As soon as the turkey reaches the desired temperature, remove it from the heat and tent it (cover with foil) for about 20 minutes. You can also place it in a cooler for up to 2 hours. This will keep it warm and will allow the juices to absorb back into the meat.

    Ready for the Holidays

    Are you ready to see how this strange kitchen contraption can take your Thanksgiving to the next level? Forget dry, bland turkey that takes all day to cook—get yourself a Turkey Cannon today.

    Finished Turkey on a Turkey Cannon
  • How to Bake in Cast Iron (It's Not as Scary as You Think)

    Let’s be real for a minute: your pie is only as good as its crust. You can have the most exquisite fruit or custard filling, but if your pie crust is just so-so, the flavor falls flat. Luckily, we have a simple way for you to step up your pie or bread game this Thanksgiving.

    Three words—cast iron bakeware.

    Rolls in a Cast Iron Pan

    Now, you may already have a cast iron skillet or Dutch oven on which you would stake your life. You already know about the amazing possibilities of sautéing, searing, and even braising in your cast iron cookware. But have you tried your hand at baking yet? We’ve rounded up some of our best cast iron baking tips, so your Thanksgiving pies will turn out with perfect, golden crusts for everyone to enjoy.

    • Be sure your cast iron bakeware is well seasoned just like your skillet or Dutch oven. This will help prevent food from sticking (which is especially important for baking!).

    • Melt a little bit of butter and brown sugar in the bottom of your pie pan before baking for an extra buttery, sweet crust.

    • Use a rubber pot holder like this to protect your table from the hot cast iron after it comes out of the oven.

    • If there is leftover pie, try not to store it in your cast iron dish. The acid in the food might damage your seasoning if left for too long.

    • Cast iron will keep your bread or pie warmer for longer, so plan cooling times accordingly.

    • Preheat your pan for cornbread, biscuits, or muffins if you’d like an especially crispy crust. For pies and cakes, start with a room temperature pan.

    • If your original recipe doesn’t factor in cast iron baking, check your bread or pie about 10 minutes sooner than what is suggested. This is to ensure your food doesn’t burn from the higher, more consistent heat of cast iron.

    • Follow this guide for cleaning up your cast iron after you’re finished baking.

    Are you ready to give it a shot this holiday season? Check out some of our favorite baked dessert recipes for cast iron, or find your own piece of cast iron bakeware.

  • 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!

    shortstack_landing_filler
  • How to Care for Your Griddle

    Griddle Care & Maintenance

    Most of our professional griddles come with a True-Seasoned Finish, just like all of our cast iron. To keep this finish in tip-top condition, your griddle needs a little TLC every now and then. By following the guide below, you will help keep your griddle clean, prevent rust, and build up the glass-like finish to keep food from sticking.

    Temperature Management

    Giving your griddle time to pre-heat properly will ensure you’re getting the best cooking performance possible. Start by setting your heat to Medium or Med-Low for about 5 minutes. This should bring the griddle surface temperature to about 350°-400° F, depending on the weather and environment. Then turn the heat to Med-Low or Low for 2-3 minutes for uniform heat across the entire cooking surface. The steel heats up quickly but cools slowly, so you’ll have plenty of heat to work with even after you turn down the burners. You’re ready to get cooking.

    Managing the heat on your griddle is important to prevent any possible damage. While the steel is strong and durable, you should only use Low or Medium heat settings. This is especially important if you want to use different heat settings on a large griddle that covers multiple burners. You have the capability to warm a tortilla on one side and cook a fajita mix on the other, but you want to keep both settings on Medium or lower.

    Cleaning

    After each use, clean off any food particles while the griddle is still warm. You might want to use a metal spatula or chain mail scrubber to remove stubborn bits. Then wash with hot water, mild dish soap (never use abrasive detergent), or our Cast Iron Cleaner. Rinse and dry thoroughly. Never scour or use a dishwasher, as this could chip the nice, seasoned finish you’re going for.

    Seasoning

    Once your griddle is clean, slowly warm it up again on your stove. Apply a thin layer of Cast Iron Conditioner or cooking oil. We recommend Cast Iron Conditioner because it has a palm oil base, which boasts a longer shelf life than any other natural oil. Be sure that the entire surface, including all corners, have been coated thoroughly. This will ensure that all surfaces of your cookware will be properly seasoned. This finish helps protect the steel or cast iron from rust and contributes to a nonstick cooking surface. Let your griddle cool, then wipe off excess conditioner or oil with a clean cloth.

    Storage

    After your griddle is clean, dry, and seasoned, you will need to store it in a dry, clean area. You can use one of our carry bags, specifically designed to hold your professional griddle. If you store it in one of these bags long-term, leave the zipper open 2-4 inches so the metal doesn’t “sweat.” This will prevent rusting.

    Pro Tips

    • • Be sure that your griddle is level before cooking, so that any juices or grease will drain properly. To test your griddle’s angle, pour a cup of water on the corner farthest from the grease drain and see where it flows.
    • • Use our grease cup accessory for an easy clean-up.
    • • If you need to adjust the heat on your griddle, do so a little at a time. The metal will heat quickly and cool slowly.
    • • Lightly oil the griddle before each use while it’s heating up. You can use Camp Chef Conditioner or cooking oil.
    • • The steel will continue to antique and darken with each use—it’s okay for it to accumulate a patina.
    • • Rusty, metallic tastes or discolored foods are signs of inadequate seasoning or may result from cooking heavily acidic foods. If this occurs, wash the griddle thoroughly and re-season.
    • • Check out all the cooking accessories we offer to go along with your griddle. You’ll be cooking like a pro in no time.

     

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    Griddle Clean & Care
  • How to Clean Cast Iron

    Cast iron is the darling of the culinary world. It's versatile, timeless, high quality, and tough as nails. It will last you a lifetime if you give it a little TLC from time to time in the form of cleaning and seasoning. "But," you might be thinking, "I've always heard that cast iron is a pain to maintain." We're here to prove that wrong. Taking care of your cast iron doesn't have to be a chore. With the tips below, it will become a habit in no time.

    Cast iron cleaning guide pin

    For Light Cleaning:

    If there isn't any baked-on food particles or sticky residue, then follow these instructions for cleaning your cast iron.

    1. While cookware is still warm (not hot) rinse with hot water.

    2. Use a stiff-bristled brush (without soap) to scrub the inside, removing any remaining food bits.

    3. Pat dry with a towel and let sit in an open air rack.

    4. If the the finish looks black and shiny, you're all done! If the finish is starting to look marbled, dull, or gray, then you can spritz the surface a few times with our Cast Iron Conditioner. Dab the conditioner into the cast iron with a paper towel or lint-free cloth.

     

    For Heavy-Duty Cleaning:

    1. Remove all food particles from your cast iron cookware using a a plastic pan scraper or one of our chain mail scrubbers. A chain mail scrubber works really well because it's tough enough to remove stubborn food (and even rust), but it won't scrape off your cast iron's finish.

    2. Fill the dish with hot water and add about 2 teaspoons of Cast Iron Cleaner. Rub the cleaner in with a plastic brush or clean rag. If you're dealing with stubborn or burnt food, let the pan sit with the water and cleaner for about 10 minutes, then scrub. You can also try boiling the water to loosen any residue.

    3. With a stiff-bristled brush, scrub the remaining food bits away and off the iron. Rinse well and pat dry with a towel.

    4. While the dish is still warm, spritz all surfaces a few times with our Cast Iron Conditioner (mentioned above) and dab it around with a clean paper towel or lint-free cloth. Congratulations, you've just cleaned and seasoned your cast iron cookware.

    restoring cast iron

    See how easy it is? Check out our walkthrough video if you want to see the methods in action. And if you have any other pro tips for cast iron cookers, let us know in the comments below!

  • Make the Most of Your Hunt Harvest

    You came. You shot. You conquered. Congratulations on a successful hunting trip this year. Whether you’re bringing home some big game, a few waterfowls, or a variety of upland game birds, you should celebrate over the dinner table. We have a few recipe ideas for you to make the most of your harvest. Give these meals a shot and let us know what your favorite harvest recipes are.  

    How to Cook Elk: Stuffed Venison Backstrap

     

    This is the perfect recipe for bringing home some big game like elk or whitetail deer. You probably already know how delicious fresh venison is; what you might not know is how much more delicious it is when you pair it with cream cheese, bacon, mushrooms, and garlic. YES. PLEASE. Check out the recipe here.

     

    Stuffed venison backstrap on a grill  

    How to Cook Duck: Duck & Pickled Onion Tacos

    Okay, so this recipe might not have the most appetizing title, but it is worth a taste. The duck rub, made from Camp Chef's Mango Chipotle seasoning, is packed with flavor, and the pickled red onions add an incredible tang to the taco. Trust us, you won't regret testing this recipe out for yourself.

      You'll need...

    • -2-4 duck breasts
    • -Corn tortillas
    • -1/4 cup Camp Chef Mango Chipotle Rub
    • -1 T fresh coffee grounds
    • -1 T tequila
    • -1 lime (juiced)
    • -1 T fresh cilantro
    • -1 red onion, thinly sliced
    • -1 cup water
    • -1/3 cup apple cider vinegar
    • -Salt
    • -Jalapeños (optional)
    • -Queso blanco (optional)

      Duck tacos with jalapeno and pickled red onions

    In a small bowl, mix all ingredients together to make a paste. Score the skin on each duck breast every ½ inch and add to paste. Be sure to completely cover each breast. Let marinade for 30-45 minutes.

    Add red onion, water, apple cider vinegar and salt to 10- or 12-inch cast iron skillet. Simmer over low heat for 20-30 minutes.

    Grill duck breasts skin side down over high heat. Grill for 1 to 2 minutes on each side or until medium rare. Be sure not to overcook.

    When done, thinly slice breasts, place on corn tortilla, and top with onions. Add jalapeños and queso blanco if desired.

    Watch the video below for a walkthrough of the recipe:

     

    How to Cook Pheasant: Herb Roasted Pheasant Breasts

    Pheasant...it tastes like chicken, only better. This recipe will keep your bird tender and tasty. After all, it's hard to go wrong with a classic combination of fresh herbs like basil, rosemary, oregano, and more. Try cooking it on the pellet grill for even more flavor.   You'll need...

    • -4-6 pheasant breasts
    • -2 minced garlic cloves
    • -1 cup fresh herbs (basil, sage, rosemary, oregano, etc.)
    • -1/2 cup cooked bacon, diced
    • -1 whole lemon, diced, including skin
    • -Salt
    • -Pepper

      Herb roasted pheasant

    Preheat pellet grill to 400°.

    In a small bowl combine garlic, herbs, bacon and lemon. Rub each pheasant breast with mixture and place in a lightly oiled Square Dutch Oven.

    Bake in pellet grill with lid off for 15 to 20 minutes or until breasts are just cooked. Time and temperature will vary depending size of pheasant breast.

    Serve with wild rice or potatoes and mix of veggies.

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