Camp Chef

[Condorsat]

I use a Camp Chef on my back deck instead of a traditional barbecue (Weber types) in the Summer.

The old camp site adage that everything tastes better when you cook it outside is certainly true in my experience.

I get to cook with my favorite cookware ... Cast Iron, Guy Fieri Carbon Steel Fry Pan, Flat Top Steel Griddle

Camp Chef also makes some great professional flat top steel griddles that can fit over your burners ... one or two. I just love working with flat top griddles. The metallic clank of spatula on a griddle is like music to my ears.

I'm not a camping enthusiast ... just like the portability and versatility of the gear. Great for prolonged power outages also.

Anybody else doing this? In my neighborhood, I'm the only guy who does this ... everybody seems to use the Weber or traditional Propane Gas grills.

 

[whyaskit]

A couple years ago, I got my sister and her husband a camp chef for Christmas. He has a smoker and a gas grill as well and really does a great job with the outdoor cooking.

I have a Weber gas grill and have considered getting myself a camp chef because it is super versatile. We've used/borrowed theirs for all kinds of things. It. Is a great way to make a meal.

 

[John James]

I've been tempted to build myself one of these, with a permanent rock pit for the fire.

 

[Killer Fox]

I've been looking to get one of these for our seasonal campsite and then use it at home off season.

I use a big gas grill, small weber Q and an Akorn Kamado Kooker (Big Green egg knockoff).

One of the big benefits of cooking outside is less mess to clean up. And I don't like smelling what I cooked for the next 10 hours.

 

[zinnah]

I have a line up of outdoor cooking equipment, large gas grill with side burner, Weber kettle, smoker with fire box on side, and a paella burner. For big events when I need burner space I bring out my smaller 2 burner camping stove, not a Camp Chef, but still with 20,000 btus per burner.

Big problem with relying on only a Camp Chef is there is no grilling capacity. Usually the side burner on the gas grill suffices for burner capacity and I can still grill vegies and sausages on the grill. The Weber is usually reserved for meat and fish using mesquite charcoal and oak, but a few weeks ago I wanted a hot fire to quickly grill a caesar salad, so the Weber came into play after the steaks and fish were done.

Similar to a Camp Chef, the unsung hero is the paella burner, light, portable, and powerful with its own stand. I have 2 pans, large and larger, the big one can do paella for 30-35, or 20 with a lot of leftovers. I also have a large Lodge cast iron pan similar to a paella pan but deeper. With oil it is deep enough to deep fry. and it has a large surface area. For our Mardi Gras Superbowl party I used the pan to saute over the very hot cast iron what I called Blacken Bites, blackened seasonings on pieces of chicken thighs and red snapper, actually rock cod in Norcal. Really, really delish. The burner is relatively cheap and the pans are a great and versatile combo, plus the house does not stink.