to make sure this fits.
Camp Chef SmokePro DLX PG24 (Full-Length Cover, $55 Value)
Best Value Full-Feature Pellet Grill and Smoker in the Industry 2017
Patented Ash Clean-out System, Pellet Purge, and Grease Management System
Cooking Temps Up To 500 Degrees (vs. Top Competitor at 400) and 25,000 BTU/hr
570 Square Inch Cooking Space, Hopper Cleanout, Meat Temperature Probe, and Auto-Igniter
Camp Chef is banging on all cylinders to offer a killer deal on a premium full-feature pellet grill smoker. The SmokePro DLX PG24 pellet smoker sports more features and functionality than even top-of-the-industry competition can match (hence the great online reviews and almost unanimous favor of Camp Chef in comparison videos).
Features of Smoke Pro DLX PG24, vs. Top Competitor:
1. Cooking area 429 square-inch + included 141 square-inch second rack, vs. 418 square-inch space + 149 (sold separately)
2. Cooking temps from 160-500 degrees, vs. only up to 400
3. 25,000 BTU/hr, vs. 20,000 BTU/hr
4. Patented ash cleanout cup, vs. hours and hours of vacuuming
5. Hopper cleanout system, vs. no hopper cleanout system
6. Included internal meat temperature probe, vs. no probe included
7. Built in “Shutdown Mode”, vs. buying it separately as an accessory
8. Included side shelf, vs. no side shelf
Like mentioned before, this full-feature pellet grill smoker deal is available for a limited time, so get yours now! Have it delivered to your door for free.
|Product Dimensions||40.5 x 25 x 22 inches|
|Item Weight||140 pounds|
|Shipping Weight||140 pounds (View shipping rates and policies)|
|Item model number||PG24|
26 customer reviews
4.8 out of 5 stars
|Best Sellers Rank||
#8,788 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden)
Product Warranty: For warranty information about this product, please click here
December 9, 2017
It smokes, it bakes, it cooks and it’s dang sexy in black.
Mmm okay. Here’s the deal. The temps seem accurate and on various social media the Camp Chef smoker family has a dedicated following of smoker owners and appears to have a very high satisfaction rate. The owners are a nice bunch and are helpful to each other. The pellet smoker is pretty trouble free and is often as listed as the best smoker you can buy when it comes to bang for buck.
Here’s my advice: First GET ONE. Done? Okay! Now RTFM! Even if you normally don’t read the manual, RTFM. You’re welcome in advance. I’m serious. Even though the operation is very straightforward and the unit is fairly autonomous, there is a manual of operations and it must be observed. Things that should be empty must be empty. Things that should be closed must be closed…. and for goodness sake start with the BIG LID OPEN until the START goes away and you see a temp, otherwise you’ll be writing about how it’s all broken and can’t keep a fire lit etc… It’s even in the manual in a special little box marked “WARNING”, that you need to have the big lid open in order for it to properly establish the fire.
Other than that it’s easy as pie.
Now you’re thinking, “Awesome! Let me run out and get a brisket!” 🙂 Good stuff! Let me whisper in your ear, try smoking a meatloaf, too. You’re welcome again. That, and if you never smoked Mac n Cheese, you really need to try that. I’d throw another “You’re welcome” in there, but then I’d be just patting myself on the back.
Enjoy your smoker, and give your significant other a big hug so they’re not feeling left out and jealous 😀
All of them turned out really well, especially the spare ribs and pulled pork.
The smoker is easy to assemble. The burn-in process was easy.
Love the easy empty burn pot and pellet hopper.
I did have one flame out, but after contacting Camp Chef support (which was very responsive and helpful) it flame out may have been due to bad (old and moist) pellets. I’ve smoked multiple things since then with ‘fresh from the store’ pellets and the smoker works well.
The temp variation is a bit wider than I’d like to see at low temps, +/- 25 degrees at 225, but less than +/- 15 at 350. I put an oven thermometer in the smoker to watch the temp when I had the controller dial set to 225. Every time I checked it, the temp was right at 225 +/- a few degrees, even with the wider swings of the internal temp display.
There is the occasional +/- 50 degree swing, but it quickly stabilizes to the normal range. Those could be due to excessively large or small pellets that get dumped into the burn pot. The pellets do vary is size, so a consistent feed is difficult, but the controller manages well.
It’s an Ortek style controller, not a PID.
But the positive side of the temp swings is there’s more smoke generated.
I really like having the (provided) external probe, a friend of mine with a competitor smoker does not have this and has to rely on his manual probing of the meat to get the final temps.
Make sure you have fresh pellets and keep the internal thermometer clean.
It’s been relatively cold lately, upper 20’s low 30’s when I’ve been running the smoker, so I bought a welder’s blanket to place on top of the smoker to keep the temps stable. However, I think the blanket may have made things worse and partially contributed to the flame out. I’ve since not used the blanket, even in 28 degree weather and the smoker worked great. It helps that it’s located under a patio and away from major wind.