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*Based on 4" raw burger with 1/2" space on all sides

Camp Chef Pellet Grill & Smoker DLX

By Max Good

Manufacturer: Camp Chef

Camp Chef's tag line is "The way to cook outdoors".  They began in 1990 to address the needs of campers, sportspeople and nature lovers who aren't content lounging around the patio. The Camp Chef catalog is impressive and comprehensive. Grills, ovens and smokers are often integrally designed with add ons such as lidded grill boxes, griddles and their new pizza oven. They offer a vast array of cookware, tools and utensils, lanterns, firepits and other cooking items designed or adaptable to outdoor applications.

Camp Chef Pellet Grill & Smoker DLX

This mid-sized pellet smoker is comparable in capacity to Traeger's popular Lil' Tex Elite, but much more sophisticated and easy to find for well below its list price. It's one of the few pellet smokers we've seen with an ash removal system. Although pellets don't create much ash, they need regular cleaning, which is a pain on most other designs because the greasy grates and drip pan must be removed to get at the cup where the pellets burn. Camp Chef's solution is a "trap door" bottom underneath: the bottom slides back letting ash drop into a removable cup. You still have to clean out the bottom of the smoke box periodically, but you don't have to worry about a clogged firepot that could impair the smokers performance.

photo of camp chef controllerThe souped up Ortech style, notched dial controller not only provides thermostatic, set it and forget it cooking, but also has a dual LED readout that toggles between your set cooking temp and internal meat temp monitored by a stainless steel meat probe included with the unit. In addition to notched temp settings of 175F to 400F degrees, the controller has "Shutdown", "Feed", "High", "Lo Smoke", and "Hi Smoke" options. Lo Smoke temp is said to be about 175 and Hi Smoke about 225. So what's the difference between 175 and lo smoke, and 225 and hi smoke? Camp Chef says there are slight differences in the settings, mostly in the auger timing. Lo Smoke is set to stay around 160 degrees while Hi Smoke is set to hold around 225. In the 2 smoke settings the auger allows pellets to smolder more than burn.

The main cooking grate is rolled steel coated with enamel. The upper rack, drip pan and heat deflector are made of long lasting stainless steel. There is a 20 pound capacity hopper. It comes almost fully assembled. All you need to do is attach the legs, side shelf, chimney and lid handle - no wiring required. MSRP is $700, but it's being offered by a variety of merchants for $600 and even less, which makes this a best buy for folks thinking about taking the plunge into pellet smoking. Check out the deals in our Where to Buy section below.

Price: 

$700 Manufacturer's suggested retail price (MSRP), actual price may vary.

Where To Buy (Buying from these suppliers supports this website): 

Amazon: Free Shipping

Sportsman's Warehouse

Bass Pro Shops

Primary Function: 

Smoker

Fuel: 

Wood Pellets

Primary Capacity: 

429 square inches ( about 21 burgers )

Secondary Capacity: 

144 square inches

Manufacturer claims that all or practically all of this device is made in the USA

No

Review Method: 

Looked Closely At It

We have seen this product up close and we have also gathered info from the manufacturer,  owners, and other reliable sources.

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About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, science, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to hundreds of barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

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