Recent content by midderchaw

Haha, yes the lighting in my kitchen over-exposed the cheese a bit in the picture. It's Queso Fresco.

Thanks everyone! I am shocked when I hear Tri Tips going for $12 a lb. They usually go for $5-$6 around here.

Sunday Dinner: Tri tip tacos with cilantro chimichurri sauce and grilled corn, zucchini, and tomato salad topped with queso fresco. Grilled zucchini and corn on the cob, mixed it in a bowl with cherry tomatoes, cilantro, lime, and garlic salt and let it chill in the fridge a few hours. Smoked...

Thanks everyone! Can’t wait to do some nice ribeyes next!

It's...it's...beautiful. Congrats man! Hope to see some first cook pics!

Broke in my new Sear Box on my Camp Chef ZG with some reverse seared pork loin chops I got from a local butcher. Smoked with apple chips on high smoke for about an hour til IT was about 120F, then threw them on the Sear Box for about a minute and a half on each side. Came out amazing!

Just wanted to give an update, I got the replacement controller and RTD installed tonight and took it on a dry run on high smoke. Temps stayed within 25F according to the RTD and within 15F at the grate according to my ThermoPro. I’m pleased with that. Next I’ll switch up the pellets, as I’m...

Hey Dave, did Camp Chef ever get back to you regarding the temps? Also, did you get your igniter sorted?

I did some smoked salmon this weekend too, also using the dry brine with brown sugar and salt. I gotta say it is my new favorite way to eat salmon! Ended up glazing it with a mixture of honey, soy sauce, fresh crushed garlic, and fresh cracked pepper for the last hour of the cook. There is no...

Did a cook this weekend and fiddled a bunch, nothing made a difference. I had the dial set to Low Smoke and saw temps up to 273F. I had a separate temp probe close to the controller's temp probe and it was within 3 degrees. I have an email into Camp Chef.

Sorry just noticed the date on this thread, please remove this reply

I may take it for a "dry run" tonight and adjust as it's running to see if going up or down makes a difference. Thanks Geebs! Also, did you install a lid gasket? Thinking about doing that on mine, but I've read stories against it.

Can't wait to see this thing! I'm sure the waiting is a pain, but man that que is gonna be sweet!

I checked the cap gap (haha) and it looks ok to me... Tell me what you think.

Thanks guys, I expected temp fluctuations and would be very happy with +/- 25, but 336 is 61F higher than my set temp. Also, I noticed the meat probes are pretty off (maybe 20F) although I wasn't expecting much from them. Geebs, I will check the measurement today after work. I haven't...