Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
C
Importance of regular cleaning/vacuuming (clean smoke vs. white) - no smoke at all?
Seems I've been smoking incorrectly the last few months, or at least partially incorrectly on my Camp Chef DLX. I haven't cleaned it in a while and completely forgot about the clean "blue" good smoke that's the essence of BBQing/smoking. I've been smoking steak and chicken, and the grill would...- coss
- Thread
- Replies: 11
- Forum: Pellet Smokers
-
C
Ribeye from Costco
Made these beauties today. What surprised me is how quickly they got to 130-140 degrees, less than 2 hrs at 215-225 F in the smoker, then just seared on a gas grill for the marks and char. Bought 3 at Costco for a total price of $55. Not bad. I was concerned by the amount of fat in each steak... -
C
King Salmon critique
Smoked king salmon at 250F in a Camp Chef Smokepro DLX. followed this recipe and on youtube https://barbecuebible.com/recipe/maple-cured-smoked-salmon/ It did not come out as brown and flaky as on the video, but tasted great. Also, some albumin formed. The fish tasted a bit too fat, a lot of...
