I have a Camp Chef SG 24. Had about a month. Have cooked ribs (great), brisket (good, my fault not nuff rub, select grade), whole chicken(good), pork chops (over cooked), pizza (good), Steaks (need to sear in pan even with the SG feature. I have found that the lower the temp the more smoke. The chicken was cooked at 350 and was not as Smokey as I like. I did have a problem: while cooking the brisket the "flame" went out 2x. Had to re-start cook at 2 hrs and at 6hrs. When I first noticed the temp drop to 130 from 225 I was watching the pit wondering what to do when I had a BLOW OUT. Lid literally blew open flames erupted. While watching for a few seconds it happened again! This time more powerful, the grill grated were displaced enough so that the lid would not close. I unplugged the grill and called CC. All this happened at 7:30am. CC opens at 8:00am. Called back a few minutes after 8 and reached a person. I explained the deal and was told the "flame had jumped the auger". Not unheard of but rare. They said to watch the unit temp and it dropped agin to turn the unit off then restart. It DID happen agin 6 hrs into the cook. The next day someone from CC called me back to check on the progress. When I told her it dropped temp agin she said I needed a new Controller and she would send one at no charge. Today, about a week later, I installed the new controller and fired that mutha up. Let run for about 4 hrs with no problem. I’ll try a butt in a day or two and see if a longer cook checks out OK.
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Talk me into, or out of the Camp Chef SmokePro DLX PG24
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