Recent content by its a gas

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  1. its a gas

    After bark, peach paper or tinfoil (pork shoulder)

    What is your preferred method of finishing off a smoke? I've always used peach paper after a good bark, but some use tinfoil to tightly seal the meat and keep moisture in. Does that soften the bark too much? I have yet to try it
  2. its a gas

    Back burn through auger tube *Update*

    bumped for update
  3. its a gas

    Pellet Smokers Mood Swing?

    Quite normal for temp fluctuations. On my camp chef, if i set to high smoke, the range can be as much as 30 degrees. If I dial in a specific temp, it will keep it rock steady. But you dont need that unless your baking/smoking bread, etc. Depending on the time of the month, the mood swings can...
  4. its a gas

    Back burn through auger tube *Update*

    Update: Camp Chef was on the ball with getting back to me. Very impressed with their customer service. Most of the suggestions where already done. However they did mention auger tube build up of pellet dust and vent to chimney. The dust can ignite. I cycled the feed to remove all pellets in...
  5. its a gas

    Long smoke- temp and time frame question

    @old sarge @ofelles @smokeymose @plume-o-smoke Thanks everyone for the help. At 11 hour mark I was at 195 to 200 IT using the instant temp . Took sample readings at different parts of the meat.
  6. its a gas

    Long smoke- temp and time frame question

    Yeah, that altitude makes a big difference
  7. its a gas

    Long smoke- temp and time frame question

    ok thank you
  8. its a gas

    Long smoke- temp and time frame question

    Started my first pork butt at 6am this morning. Recipe says smoke for 12 to 13 hours at 225* and remove at 205" internal. If I reach 205 before the time frame, Im assuming leave it smoking for the duration?
  9. its a gas

    New to forum just ordered a Camp Chef DLX 24 in stainless

    You'll love the 24. I have one as well. I would invest in a good stand alone meat thermometer as the probes arent all that accurate. The probes only tolerate external temp to a certain point. Its not all the high either. The instructions will state the temp limit as I cant remember. If you want...
  10. its a gas

    sear box vs charcoal

    Been using my first pellet smoker since November. Previously, Ive used the charcoal grill for just about everything, Since some thinner meats need to be seared, Is it worth getting a sear box along with smoking. I do love the flavor of the briquets, so Im not sure if would be gaining...
  11. its a gas

    A good reason to have a back up thermometer (pic)

    A great smoker otherwise. About a dozen smokes, and this is what both probes now read at ambient. Yeah, I'll be calling for some new ones :emoji_angry:
  12. its a gas

    Camp chef vs Rec Teq

    I have a camp chef dlx24. Its rock solid on temp control, and easy clean out of the pellet pot. Were a family of 5, and have plenty of room to cook. Has an upper smoking grill as well. We will be smoking a 25 lbs bird for T-day. Fits just fine. I like the simple features, clear display and the...
  13. its a gas

    Temp probes that can handle higher temps

    Just wanted to update everyone. I emailed camp chef and mentioned why in the world would they make such a limiting temp probe. In the end, there is no updated one available from them. So it looks like I have a sports car with bias ply tires.
  14. its a gas

    Temp probes that can handle higher temps

    You know, it DOES feel that way. Iam going to reach out to them again
  15. its a gas

    Temp probes that can handle higher temps

    I think I saw those too. They were rated over 400 deg if I recall.
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