I have a Camp Chef. Its going on 8 years old. In the home prior to this one I smoked just about every weekend. all types of meats and veggies. A PID is a key component. Keeping the heat steady and timing is all it takes.
I’m sorry I should have been clearer. Some of the pictures are from the patio smoker. Here are a couple more. I use it for cold smoking cheese, making smaller quantities of bacon. Also smaller cooks for just the wife and I or small gatherings. Last pic are a couple pork butts and a prime rib. This smoker is too big for most people too. I cut my own firewood so wood isn’t an issue for me.Well, he did say the big cooker was for large gatherings. And he has a smaller pit for backyard. I’d like to see some photos of the backyard pit.
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