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  • #1 by Bentley on 26 Jan 2018
  • Performance Test Camp Chef SmokePro SG.

    The discussion thread here for the Camp Chef SmokePro here SmokePro SG

    Pellet consumption.

    200°--84°f, 2mph wind, sunny, but unit in shade. Unit took 71 minutes to burn 1lb., or 0.84/lbs per hour.
    300°--85°f, 4mph wind, sunny, but unit in shade. Unit took 38 minutes to burn 1lb., or 1.57/lbs per hour.
    400°--84°f, 4mph wind, sunny, but unit in shade. Unit took 25 minutes to burn 1lb., or 2.4/lbs per hour.



  • #2 by Bentley on 15 Aug 2018
  • It is on the patio and I will start on this Performance Test by this weekend!

  • #3 by Bentley on 22 Sep 2018
  • Packaging.




  • #4 by Bentley on 22 Sep 2018
  • It took 30 minutes by myself to get out of carton and get legs and bottom shelf on.  Very simple and straight forward assembly.  If 2 people do it, I bet the entire assembly can be done in under 30 minutes.


  • #5 by Bentley on 22 Sep 2018
  • 20 more minutes to finish.  I very solid feeling unit.


  • #6 by Bentley on 22 Sep 2018


  • #7 by Bentley on 22 Sep 2018
  • 2694


  • #8 by Bentley on 25 Sep 2018
  • A 5 minute video of the SG.  Sorry for the watermark.

    Video Over View of Smoke Pro SG
  • #9 by Bentley on 25 Sep 2018
  • Thick cut Bacon.  SG set at 250°, will look at it in 1 hour and see how even has cooked.


  • #10 by Bentley on 25 Sep 2018
  • Pretty even cooking of bacon at 250°.  I have turned to 300° and will give another 20 minutes.  I am more of a 350° bacon cooking temperature guy, but I figured this might show hot spot at 250° if there were any and I don't see it!  It would also be nice if I had better camera skills and could capture the correct look of all the pieces.

    I will try and do a better job on the finished bacon.

  • #11 by Bentley on 25 Sep 2018
  • After 20 more minutes at 300°.  It appears the right side is some what hotter then left at 300°.  Will see what the Tappecue says when we get it on there!

  • #12 by Bentley on 26 Sep 2018
  • I think you will see a more "classic" grill mark as the unit breaks in, and as I learn how hot it needs to be to achieve good grilling.  I am impressed with the 1st go!



  • #13 by Bentley on 26 Sep 2018
  • As good a cheeseburger as I have ever made!




  • #14 by Bentley on 27 Sep 2018
  • Sicilian sausage, peppers, onions and garlic Calzone.  375° and will see if 20 minutes is the number.  Had no idea I had not taken shot of filling!



  • #15 by Bentley on 27 Sep 2018
  • If I had it to do again, I think I would have set unit at 400° for 20 minutes, that would be the only change I would make.  Maybe more sugar in dough, but that is pilot error, not the pits fault!




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