Welcome to Camp Chef's Learning Section!
Welcome to Camp Chef’s Learning Section! Here you find a resource of knowledge to learn about all things Camp Chef including our cooking systems, general and “best use” tips, plus tons of other great information. Click a topic below to learn more about a subject, or browse this page to explore.
Other resources for learning more include our YouTube channel or Blog. Also follow us on Facebook and Twitter and be sure to sign up for our Newsletter for more info and other great offers.
Index of Topics:
Have a specific question? Contact Us directly
Have a question that’s not answered here? Feel free to ask using our Contact Us form.
On Camp Chef’s new website, you will find a lot of new and great features to help you explore the site and find what you’re looking for. New features include:
Logos and Icons
To help people understand some of the basics about Camp Chef equipment, we’ve incorporated a number of icons with each product. For example, the new 14/16 logos are now associated with products and accessories. This way you can find products that work with what you may already have or may be interested in adding to your cooking ensemble. Simply hover your cursor over these icons to see a brief explanation.
Search by Activity
We’ve organized all the many great Camp Chef products both traditionally and also by activity. You can now browse Camp Chef’s products by certain activities and find what cooking tools you can enhance your favorite past time with in the outdoors.
We’ve built our blog directly into CampChef.com. Camp Chef’s blog is a well of knowledge, a great tool for you to improve your cooking skills and learn some tricks of the trade. It is full of great recipes, cooking tips, product news, and all things Camp Chef. Now you’ll be able to find all this great information right here!
We’re different! – Versatility is the name of our game
When you get a Camp Chef stove, you’re not just getting a middle of the road, average barbecue grill. You’re getting a stove that can do it all. Fully customizable so you’re able to cook a wide spectrum of dishes – barbecue, boil, griddle, and fry.
Camp Chef stove accessories are interchangeable so that whether you’re hosting a barbecue, boiling corn on the cob, or both; cooking a flapjack breakfast or doing some home canning outside, one stove can be your solution to accomplish it all.
Your Camp Chef stove will either be 14" from front to back, or 16" from front to back. The NEW COLOR-CODING SYSTEM is an easy way to quickly find which accessories will work with certain stoves.
Because some cooking accessories are designed to work with certain stoves, Camp Chef is introducing a new, simple way to identify these accessories based on the stove you choose. Watch for these new icons on packaging in stores, on our website and in our catalog for a simple way to find the accessories that will fit.
Look for these logos on our website, packaging, catalog, and this Accessory Guide to easily find which accessories belong with which stoves.
A versatile cooking system allows you to switch out a variety of cooking accessories to fully customize your stove. Barbecue, grill, griddle, boil, or fry; whatever type of cooking is on your menu - you can get it done with Camp Chef. Also check out our Smoke Vaults and Camp Ovens for more ways to prepare your food.
Low Pressure 30K BTU Burner
Our Low-Output burners pack 30,000 BTU/hr, which is a lot! (What's a BTU? Check it out below). These burners provide all the heat needed, plus some, for the vast majority of jobs. This is the burner we recommend for all of your standard cooking needs. Perfect for pancake breakfasts, steaks, burgers and so much more. Also plenty of heat for boiling up spaghetti as well as providing the heat needed for canning.
Low Pressure Burner 30K BTU
High Pressure 60K BTU Burner
Our High-Output burners pump out a whopping 60,000 BTU/hr! These burners are recommended for home brewers, or anytime you'll be heating up large quantities of liquid over and over again. Camp Chef does not recommend use of High-Output burners with griddles, grill boxes, or pizza ovens.
High Pressure Burner 60K BTU
What in the world is a BTU anyway? BTU stands for British Thermal Unit and is used in North America as a way to measure energy output. One BTU is equivalent to the energy released by burning one match.
Most household stove burners are around 10,000 BTU’s.
For basic cooking needs and cooking for only a few people, we recommend that you look for a stove that has burners that put out at least around 10,000 BTU/hr. This is about the minimum amount of heat to use in these cooking settings.
Most of our stove’s burners feature output of 30,000 BTU/hr each. If you’re cooking for a family or larger groups, we recommend a two or three burner stove in which each burner features 30,000 BTU’s. The heat produced by these stoves as well as the cooking area supplied, will make greatly simplify your cooking tasks. These burners also supply enough heat for canning needs as well.
A couple of our stoves feature high-output burners that pump out 60,000 BTU/hr each. That’s a ton of power! These are best for use with home brewing, high capacity boiling, and use in extreme cold temperatures. Camp Chef does not recommend the use of griddles, grill boxes, or pizza ovens on 60,000 BTU burners. The higher output can cause warping of griddles and can burn out grill boxes.
Camp Chef propane tank regulators are built to US safety standards, which require a lowflow safety feature. This feature restricts the flow of gas from the tank to the unit when too much gas is released too quickly from the tank into the regulator. This will result in lower levels of propane flowing through the burners.
To avoid this, simply attach your regulator to your tank as always. When you first open your tank’s valve, crack it open slowly to start the flow of gas then open the valve the rest of the way. This will ensure the correct flow of gas from your tank, through the regulator, and into your cooking unit. This procedure should be followed anytime you open the flow of gas from your propane tank.
After each time using your Camp Chef equipment, be sure to close the valve on your propane tank. This will eliminate any possibility of losing gas from your tank.
Don’t worry about where the lighter is, when you have matchless ignition you can get your stove roaring with the twist of a knob.
True Seasoned Finish
Camp Chef’s True Seasoned Finish is an all natural finish that means our griddles and Cast Iron come out of the box ready to cook with.
Our Even Heat technology helps to reduce hot/cold spots on our griddles by distributing the heat more evenly.
Out of the Box, Ready to Cook
The majority of our stoves, all of our outdoor ovens, griddles, and grill boxes come out of the box and ready to cook with very little or no setup required.
Emergency Preparedness Recommended
Durability, dependability, functionality. These qualities define many Camp Chef products. They are also crucial qualities that are needed from cooking equipment you can rely on whenever an emergency strikes.
Camp Chef products are a great way to keep the smell and heat out of your RV so you can cook outside where you’ll have more room. Many Camp Chef products like stand up stoves, Ranger stoves, Camp Ovens, and Smoke Vaults will hook directly up to your RV with an RV Connection Hose. Simply hook the RV Connection Hose to your RV then connect it with your Camp Chef cooker and you’ll be enjoying the fresh air while preparing your meals.
If your home has a natural gas line hook up on your back patio, you can put the hassle of wondering about your propane tank levels behind you. With a Natural Gas Connection Kit you can simply hook up your Camp Chef cooker and you are on your way to building your own outdoor patio kitchen.
Natural Gas Stove Conversion Instructions:
Before attempting the conversion to natural gas, please be aware of the following requirements:
Requirements for natural gas connections:
The Camp Chef Italia Artisan Pizza Ovens recreate the cooking process of a true wood fired, brick pizza oven in your own backyard. Camp Chef’s pizza ovens allow you to have fun creating your own combinations of toppings and you can enjoy the delicious flavors and textures of true artisan styled pizza. If you own an Italian Artisan Pizza Oven, please refer to the included cooking guide for more information and recipes to try, including how to make your own dough.
Proper Use Tips
DO NOT USE YOUR CAMP CHEF STOVE ON HIGH HEAT WITH THIS PIZZA OVEN. Medium to low heat provides all the heat you will need. This oven is designed to cook artisan style pizza, deep dish pizza, premade and frozen pizzas, and calzones - each requiring slightly different cooking styles. Just like with a true brick oven or your home oven, preheating your Italia Artisan Pizza Oven is essential. The temperatures and cooking times will vary slightly depending on outside temperatures, weather conditions and what type of pizza you’re cooking. I.e. frozen pizza will cook differently than a pizza made from scratch or store bought dough.
There are two temperatures you should be aware of with your pizza oven. The internal air temperature and the temperature of the pizza stone.
Internal Air Temperature
You can read the internal air temperature by looking at the built in temperature gauge on the top of the pizza oven. Internal air heat will help cook your crust, cheese and toppings. The internal air temperature will react quickly when you change the amount of heat produced by your stove.
Pizza Stone Temperature
The pizza stone temperature will rise slower than the internal air temperature at first, but will gradually become hotter than the air. The pizza stone does much of the cooking.
- Artisan Pizza: Approximately 500° to 550°
- Other types: Approximately 400
We highly recommend using a cooking surface thermometer or an infrared thermometer to gauge the temperature of the pizza stone.
Camp Chef prides itself on durable, quality cooking equipment. Here are some tips on how to get the most out of your stove by following these tips before using your stove:
- As you connect the gas hose line onto the stove unit, first hand tighten the hose nut onto the stove, then use a wrench to tighten it the rest of the way.
- Connect regulator to the propane tank and ensure a tight connection.
- Gently crack the valve open on the tank with no more than a half turn to start the flow of gas.
- To check for any leaks, do a soap and water test by using a wet soapy rag and wiping along hose and valves.
If you have a yellow flame, adjust the air vents. If that doesn’t work, clean the burners. You can clean the burners out by using an air compressor to blow down onto the burners, you can also squirt the stove down with a garden hose then lay the stove on its side and let it dry for 2hrs before you use it again. After the stove is cooled off, cover the stove with a patio cover or store it in a carry bag.
Most of Camp Chef’s Griddles come with a True-Seasoned Finish, which will appear as a black finish. This True-Seasoned finish will protect your griddle as well as help to provide a nonstick finish.
Proper pre-heating will get the best performance out of your griddle. Adjust your heat to Medium or Med-Low heat setting for approximately 5 minutes. This should produce a griddle surface temperature of 350°-400° F. Now turn heat to med-low to low for 2-3 minutes for uniform heat. You are ready to cook.
Manage heat from low to medium to maintain desired heat for the cooking conditions. Consider what the weather conditions are like. Cold and windy? You’ll need more heat. What’s being cooked and how much of it? Considering these elements will help you cook better and get the most of out your griddle.
Cleaning & Storage
After each use allow cookware to cool completely. Wash with hot water and/or mild dish washing liquid (never use abrasive detergent). Rinse and dry thoroughly. Never scour or use a dishwasher. You may wish to use a plastic scrubber or plastic pan scrapper to remove stubborn food particles.
Slowly warm steel griddle or pan on burner. Lubricate cookware with a thin coating of Camp Chef Conditioner or olive oil. (Camp Chef Conditioner is recommended because it is palm oil based which gives it a longer shelf life than any other natural oil) Be certain that the entire surface, including all corners, have been coated thoroughly. This will help maintain the seasoning on your cookware. This seasoning protects the steel from rust as well as providing a durable coating that helps non-stick properties. After cookware cools, wipe off excess oil/conditioner with a clean cloth.
Store in a dry, clean area. Be sure to properly clean griddle before storing. When storing in a carry bag, leave the zipper open 2-4 inches so the metal won’t sweat.
Tips for Best Use
- Cook with even heat if using an accessory that covers two burners. If cooking on low, be sure that all burners are on low, etc.
- When managing the temperature of the griddle, it will heat quickly and cool down slowly.
- Adjust heat up slowly. This provides more control and even heating of the griddle. Keep all burners at the same output setting for even cooking and to avoid warping.
- Use an infrared thermometer or griddle surface thermometer to help manage your griddle temps.
- Lightly oil the griddle before each use while it is heating up. We recommend Camp Chef Cast Iron/Griddle Conditioner. This will help promote and maintain the True-Seasoned Finish of the griddle.
- After cooking – clean any food particles from the griddle while it is still warm and apply a light coat of conditioner or cooking oil. This will help prevent rust and protects the natural seasoning of the griddle.
- Steel, Camp Chef True-Seasoned cookware will continue to antique and darken with use providing a durable coating that helps minimize sticking.
- Rust, metallic taste or discolored foods are signs of improper or inadequate seasoning or may result from cooking acidic foods. If this occurs, wash thoroughly and re-season.
- Protect your investment. Visit www.CampChef.com to find a Carry Bag to store and transport your griddle. There you’ll find other great products to help you cook, like spatulas and Cast Iron/Griddle Conditioner.
- NEVER HEAT GRIDDLE ON HIGH. THIS CAN CAUSE GRIDDLE OVER-HEAT AND WARPING. LOW TO MEDIUM WILL PROVIDE ALL THE HEAT NEEDED TO COOK WITH. NEVER LEAVE UNATTENDED.
Some cast iron cookware brands come with a wax coating, which protects the product during transport between the manufacturer and you. This coat helps minimize rusting. Cast iron is very sensitive to changes in temperature, making it an excellent cooking material, but also making it susceptible to rust if not properly cared for.
Camp Chef cast iron comes with a True Seasoned ready to cook finish. If your iron is not seasoned, do the following. Place your cast iron upside down on your Camp Chef outdoor cooker, in a barbecue or in your home oven. If using an oven use a cookie sheet under your cast iron to catch any wax drippings. Set your heat source to medium heat to melt off wax coating. When burning off the wax on your cookware, the wax will smoke. This step is best done outside to avoid excess smoke in the kitchen. When smoking stops, your cast iron is ready for seasoning. Remove from heat source and let cool. Wash and dry thoroughly with hot water to eliminate any deposits.
Seasoning Technique #1
- Saturate a clean cloth rag with Camp Chef Cast Iron Conditioner
- Coat all surfaces of the cast iron with conditioner
- Place in heat source upside down and heat to between 400° and 450° F. in oven or on medium setting of a low pressure Camp Chef burner
- As the cast iron begins to smoke remove carefully from heat (be sure to wear protective clothing at all times while working with hot cast iron)
Your cast iron cookware is now ready for use or let cool, then store for next use. After each use, apply a small amount of Camp Chef Cast Iron Conditioner, about a dime's diameter worth, and thinly coat all surfaces of the cast iron. Over time, this will make your cast iron black, creating a finish called a "patina." This patina will enhance your cast iron by creating a glasslike finish, which also creates a nonstick surface.
Seasoning Technique #2
**BE SURE TO WEAR PROTECTIVE CLOTHING AND THICK LEATHER GLOVES WHEN HANDLING HOT CAST IRON** Using a thick leather work glove, saturate a clean cloth rag with Camp Chef Cast Iron Conditioner. Coat all surfaces of the hot cast iron as soon as the wax coating stops smoking. Cookware will smoke as the seasoning bakes. As smoking stops, remove from heat. You can use your oven, or let cool for storage. Note: Your oven is extremely hot and should not be touched as it will easily burn your skin.
Have a Rusty Oven?
Though there are many methods for cleaning rusty ovens, the one that we have found to be the easiest to use is a can of Cola. If the inside is rusty, pour the Cola in and let it do its job. Depending on how rusty the oven is will depend on how long you will need to leave the Cola on the rusty spot. If you have an issue with the outside of an oven, use a sponge to apply the Cola, or place the cast iron in a large bowl or bucket with enough Cola to dissolve the rust (some rotating may be necessary). After rust is removed be sure to wash and re-season you cast iron.
How to Clean Oven?
Many people feel comfortable using hot water and soap to clean their cast iron. This is fine but remember to rinse thoroughly to remove soap residue from cast iron pores. Some soaps and acidic dishes often will cut through and remove seasoning from your cast iron. The iron will appear to look dry and gray. Simply rub a small amount of Camp Chef Cast Iron Conditioner on the iron, re-heat the iron until you see it begin to smoke, remove the iron from the heat source and allow to cool completely. Your iron will be ready for use the next time you cook.
- Remove all food particles from cast iron cookware using a Dutch oven scraper or a plastic pan scraper.
- Fill pot half full of hot water; allow to sit for a period of time. If you have burnt food in it, it may require the water to be boiled to help loosen the food.
- With a stiff bristled long handled brush, scrub the remaining food residue away and off of the iron. Rinse thoroughly, pat dry with a towel. If the finish looks healthy or black and shiny you can store your oven. If it is dull, gray or marble looking you may have to touch it up following the directions under the “How To Clean Cast Iron” you previously read.