All our propane powered products are tested and approved for outdoor use only.
All our products are designed in the USA to meet all U.S. and Canadian safety standards. For the last 10 years our products have been manufactured overseas at facilities we operate or partner with which meet our stringent quality and production standards.
Our return policy is valid only within 30 days of the shipping date in which to receive a full refund on incorrectly shipped or defective items only. The item must be is unused and returned in original packaging and must contain all the original contents (product, manuals, instructions, etc…) we will arrange a refund. Please contact us through the website and we will be in contact with you to arrange the return. Please ensure you provide us with a valid email address so we can provide you with a return shipping label.
All orders will be shipped by Canada Post standard ground. Over-sized or overweight orders may be shipped using a different freight carrier and may require scheduling for delivery. We require all “ship-to addresses” to be valid street addresses. After we receive your order please allow up to 3 to 4 days for processing. Processing is the stage where your order is physically put together and packaged for delivery. After processing is complete, your order will be shipped to the ship-to address you supplied during checkout. When your order ships we will notify you via e-mail and provide you with a tracking number.
We are sorry, but currently we only ship domestically within Canada.
In order to pass Canadian regulations, we had to put a manual thermostat in. It will not automatically shut off when it reaches a certain temperature. You must manually watch it. One cooking suggestion we have would be to not wait for the oven to heat to your desired temperature before baking. For example, if you are baking cookies at 350 degrees—do not wait until it reaches 350 degrees to put the cookies in. Instead, put the cookies in at 15—175 degrees, the oven temperature will not climb as fast with food in it.
Yes. Depending on rack height and location within the over. To find the best baking location we suggest you try it out a few times to know where the heat zones are.
Yes. The camp ovens are extremely well insulated allowing you to bake with less fuel, that being said, the oven cools slowly.
No, all of our products have been safety tested and approved to outdoor use only.
As a premium cast iron manufacturer, we only use all-natural iron and test our products for toxins to ensure quality in every piece. All Camp Chef cast iron comes pre-seasoned with an all-natural seasoning made from 100% plant oils, giving our cast iron a dark finish that is ready use right out of the box.
There are a few ways to do this. The easiest way is to pour a can Coca-Cola and let the soda break down the rust. The time will depend on the severity of rust. After the rust is removed be sure to wash and re-season the cast iron.
100% natural plant product that will not go rancid. Pal, coconut, sunflower seed, Vitamin E, citric acid.
The Cast Iron Conditioner is liquid in warmer/hot climates and solid in colder temperatures—both are normal. Some of the natural oils used to make this conditioner have a melting point of 76 degrees. If it is solid, put the conditioner in a glass of warm/hot water and it will soften enough to be able to squeeze for use.
Black pepper, rosemary, salt, dehydrated garlic, dehydrated onion, and extract from lemon.
Salt, cumin, black pepper, white pepper, red pepper, dehydrated brown sugar, dehydrated garlic, dehydrated onion, chili pepper, and paprika.
Sugar, salt, spices, citric acid, natural and artificial flavor, lemon juice powder (corn syrup, lemon juice solids, natural flavor,) paprika extractive, natural smoke flavor, and less than 2% silicon dioxide to prevent caking.
Sugar, salt, smoked paprika, dehydrated vegetables (onion, green bell pepper, red pepper, celery seed, black pepper, fennel,) extractives of carrot, and less than 2% silicon dioxide to prevent caking.
No. All firepits are made and certified for outdoor use only.
Make sure to hold the knob for 10-20 seconds after it is lit so that the thermocouple is warmed up. Check to make sure the small nut around the wire coming from the thermocouple is tight. If the nut is loose, the flame will go out. You may need to move the thermocouple closer into the direct flame. Finally, check to make sure the thermocouple wire is not bent or broken
When you first start your fire put, the flame will be about 5 – 6-inches tall on the high setting. Once the lava rocks get hot the flame will double in size.
20-pounds total (4 bags at 4.5-pounds each.) 15-pounds total (3 bags @ 5-pounds of black glass.)
Flat Top Grills
There are leveling screws on the right-hand side that you can adjust up and down. They are in the upper right-hand corner and lower right-hand corner.
The only reason it would warp is if there was an uneven heat across the griddle. This can happen a few different ways. One way would be to heat the griddle up to quickly, by turning the burners on above medium heat setting. We do suggest using the griddles on medium heat or lower and having all the burners on at the same time, and not only heating part of the griddle. Also, if your griddle is already hot and you place frozen or cold food only on one side of the griddle, it will shock the steel causing warping.
Try this. Place two pots of water on top of the warped griddle. Turn the burners on medium heat and begin heating up the large pots of water. Once the water is almost boiling, turn the stove off and allow the griddle to cool (with the weight of the pots of water sitting on it.)
No. Our griddles have heat diverter plates welded to the bottom of the griddle to help disperses heat. However, there are different heat ones. For example, the center area is slightly cooler and is often used as a warming area. Camp Chef flat top griddles have been tested alongside top competitors in the business and have the most consistent overall heat displacement.
Possibly. The wind can blow the flame around, causing the flame to heat more on one side than the other.
We have found the best seasoning/oil to use on griddles is olive oil or coconut oil. Note that cooking spray’s like Pam, will leave a sticky residue.
Yes. Try pouring Coca-Cola on the griddle surface and rub with a call of tin foil. Repeat, rinse with water, then dry with a paper towel. Re-season by applying olive oil or coconut oil.
The FTG600 is the only one that comes with grill grates.
The griddle is made from a cold-rolled steel that has an all-natural seasoning that is baked on. It is ready to use right out of the box.
There are no accessories that were specifically designed for the full-sized flat tops.
No. You can turn on all the burners and then light the far burner and the rest will light or they can light each of them one at a time.
We would recommend using the Camp Chef 6-Piece Professional Griddle Kit or 9-Piece Professional Knife Set.
All Camp Chef griddles come with a True Seasoned non-stick, ready to cook baked on layer. It will have a surface similar to our cast iron skillets. The more you cook and care for it, the longer the life of your griddle.
The black flaky pieces coming off, is just baked-on seasoning. This can happen as you use the grill. You can re-build that up by re-seasoning after every use.
Yes. All Camp Chef cast iron and griddles come pre-seasoned with the True-Seasoned finish, so they are ready to cook.
Yes. For the best performance pre-heat your griddle to medium or medium-low for approximately 5 minutes. This should produce a griddle surface temperature of 350 – 400 degrees. Then turned heat to medium low to low for 2-3 minutes for uniform heat and you are ready to cook.
Does weather play a part in my griddle’s temperature?
Yes. Be sure to allow for your griddle to cool completely. Wash with hot water and or a mild dish soap, rinse, and store in a dry place.
No. Camp Chef griddles cannot go in the dishwasher and do not withstand detergents.
Yes. Re-seasoning your griddle is key. Slowly warm your griddle or pan on a burner. Apply a thin coat of Camp Chef Conditioner or olive oil. Make sure you cover all corners and crevasses. Wipe any excess oil off, turn off your burner, and store in a dry place once completely cooled.
If the heat is not even it will cause the griddle to warp. It is best to use a flame tamer—our newer griddles have this built in.
You can put the griddle on your Camp Chef stove over medium heat. Put something heavy (pot with water or heavy rock) on the warped area. Heat it up until it lays flat, then turn the heat off (while leaving the heavy object on top.) Leave until it has completely cooled.
Adjust your heat up slowly and keep all burners at the same output setting for an even cook and to avoid warping. Do not heat your griddle on high.
Yes. Use an infrared thermometer or griddle surface thermometer.
Yes. Be sure to re-season your griddle/cast iron after every use by using the Camp Chef Conditioner.
This means is a sign of improper or inadequate seasoning. If this occurs, wash thoroughly and re-season.
All griddles are 7 gauge, except for the FG20 (10 gauge.)
Outdoor Movie Screens
As of fall 2019 Camp Chef stopped producing and selling Outdoor Movie Screens. The Following FAQ are for those who have purchased an Outdoor Screen from us in the past and are looking for additional information.
We recommend that if you are using it indoors, then use a 600-1500 lumens. If you are using it outdoors, the use an 800-2000 lumens. A rear projection 1000-2000 lumens will be best.
Yes. Use high resolution works well with our screens.
Try to keep them out of the rain so they will not get dirty. If they do get dirty you can wash using soap and water.
We do not recommend leaving them set up for long periods of time. The UVA and UVB rays will break down the material faster. Cover or take it down to prolong the life.
The screen gain is 1.1, which is the same the reflectivity of light.
You can use a steamer, with only distilled water. Hard water will leave stains.
The projector should be beneath the screen at an angle pointing up toward the screen. If needed the black backing can be positioned down below the screen to prevent any light from coming between the screen and ground.
1-year manufacturing defects (provided pictures.) Does not cover weather, tears or mold.
iOS devices can be downloaded in the App store. Google Play Store for Android devices.
As of now, the app is only compatible with iOS devices. As of 10/01/19 you will need a minimum of iOS 12.2 in order to install the app. The app is compatible with both Android and iOS devices.
No. The app is not required to use your grill. You can still set temperatures and adjust Smoke Numbers from the controller itself.
Yes. After you have set them up within your Camp Chef account you can easily switch between grills within the app.
Yes. Each grill you set up will be connected to your Camp Chef user account. You can run a grill on any device that is logged in to your account.
This may be due to several factors. Use the following to troubleshoot:
-Make sure your grill is in range of your WIFI router
-Check to ensure your phone is connected to the same network when setting your grill up for WIFI
-Click the ‘show password’ icon to review your network password to ensure there are no typos
This may happen if you have an outdated version of the app. Go to the App store or Google Play Store and check for updates. Please update to the latest version if there is one available. If that does not work, try shutting off your phone or uninstalling and reinstalling the app.
You can reset the password to your account in the app. This option is available when logging in. Choosing this option will allow you to send a password recovery email to the email address you signed up with (this also happens to be your username.
No. Not all Camp Chef pellet grills come equipped with WIFI. Only our Woodwind WIFI line. However, Retro Fit controllers will soon be available for purchase. The Retro Fit will be compatible with all past Camp Chef pellet grills.
Loss of communication could mean a few things. Check that your Bluetooth is out of range, your grill has lost its WIFI signal, or your phone is no longer connected to the internet.
Yes, the pellets are the only source of fuel for the pellet grill. Without them, you would not get any heat.
Yes, however some flavors and brands of pellets burn differently than others. You will want to use 100% all nature wood pellets with no additives, binders, glue, corn, or any other oils.
You will want to start up the smoker and go through the startup process with the lid up. You can put the lid down once there is a temperature displayed on the controller. From there, wait until it gets up to the desired temperature and then you are good to put your food in and start your cook.
The startup process for the grill is about 8 minutes for the grill to ignite the pellets. From there it will take 10-20 minutes to get up to the desired temperature. The hotter the temperature, the longer it can take. Please note that colder temperatures outside, this can affect the time as well.
PRERR is an error code that occurs with the meat probe. Check to see if you have your meat probe inserted into the port on the controller. If there is not a meat probe, then you will want to press the meat probe button. This will toggle the controller back to the grill temperature. If you have your meat probe inserted, try unplugging the probe and then plugging it back in. If the error code persists, then you may need a new meat probe. To get that, you would just need to call customer service for a new one.
Yes, this will start you off with a fresh burn cup. If you do not empty the ashes, you can have temperature swings, flameouts, andor burn back into the hopper.
There is a protectant we use on the raw steel, and when it heats up, it all goes down to the bottom of the grill, causing the two to stick together. Try hitting the bottom of the grill, with a rubber mallet, in an upward motion or from the inside of the grill, downward. This should free the two pieces.
Ash at the bottom of the grill is normal due to the blower fan that keeps the pellets burning. Make sure that the ash pull out is pushed in all the way, and straight. If it is at an angle, then it will allow extra air to get through, blowing the ash out of the burn cup. Also, you can lift up on the hopper, and tighten the screws on the inside, left, of the grill. You will need to remove the cooking grate and grease tray, to do this.
The ash clean out system is to help start out with a fresh burn cup each time you cook, without vacuuming it out. You want an empty burn cup each time because this helps the pellets burn better and more efficient without temp swings. We have cut the vacuuming down to only after 50 hours of use, like the manual suggests, instead of each cook.
We suggest the grill be 10 feet away from any structure
The gap around the lid is normal and was designed to allow smoke to escape, resulting in better air flow and circulation, for a superior cook.
This happens when the fire in the grill goes out or falls below a certain temperature and does not go back up. This happens more so in the winter months. In colder weather, close the chimney down almost all the way down, to keep the heat in the grill. Also, make sure the pellets are dry and do not have any moisture in them. If they crumble easy, then they have moisture in them.
Yes. This is due to the igniting of the pellets.
At higher temp settings, there will be less smoke, due to the burning of pellets. On the lower settings, the pellets are smoldering, so there will be more smoke, however the smoke comes in spurts throughout cooking.
220 degrees, which can fluctuate between 200 – 240 degrees. 20 degree +/-, of the set temp, is normal, depending on weather.
160 degrees, which can fluctuate between 140 – 180 degrees. 20 degree +/-, of the set temp, is normal, depending on weather. Outside temperatures can influence these temperatures as well. On hot days, your grill will run hotter due to it being made of all steel.
Temperature variation is normal. Your grill will not have the same temperature readout as an oven (even though your oven at home has a similar temperature fluctuation.) In both High & Low Smoke, it is programmed to let the flame go out & give more smoke. That is done intentionally by design, for more smoke. If it never did this, there would be very little smoke. This will create a little temperature swing on both of those settings, but the cooking results are great.
Due to the grill being made from all steel, you will want to make sure it is in the shade, and not in direct sunlight, especially when it is hot outside. Think of how hot your car can get during the summer months. Kind of the same thing. Therefore, it is normal to not be able to get lower temps on hot days.
You may have wet pellets.
Check to see if there are pellets in the hopper, or if there is something blocking the pellets from going into the auger chamber.
This houses the fuse for the controller. To check the fuse, you would just twist that cap off and the fuse is on the other side.
It is most likely the Hot Rod, however you will want to check the blower and auger motor also. To check the Hot Rod and motors: disconnect the Hot Rod wires (Purple, A) from the controller, turn the dial to any of the temperature settings. If you do not blow a fuse, then it’s most likely the Hot Rod. Repeat with the other wires. Make sure to replace with the correct fuse. 4 AMP 125 or 250 V, Fast Blow Fuse.
This is normal. This happens because the blower fan is always moving.
There are many variables that play into this, however in good weather, on high setting, the grill will burn about 4 lbs. of pellets per hour.
There are many variables that play into this, however in good weather, on high setting, the grill will burn about 3 lbs. of pellets per hour.
A few tips are to make sure meat is at room temperature, not straight from fridge; use a Pellet Grill Blanket; make sure that the lid is not open for very long when putting food in; when using lower settings, turn knob to 350, then once temperature gets to desired setting, turn down to the desired setting (Low or Hi Smoke).
Bypass has 2 functions: to use FEED setting (hold in for 3-6 seconds) and to bypass Start Up if the grill is still hot. For example, if there is a power outage and the grill accidentally shuts off, or if you need to restart the grill and it is still hot, then you would use Bypass Mode. This mode is to be used only if the grill has been shut off momentarily and the pellets in the burn cup are still hot enough to ignite the pellets.
The pellets in the auger can catch on fire if you do not use the Shutdown mode and just unplug it or turn it off. Also, the grease drain, chimney and back air vent need to be cleaned. The manual suggests inspecting every 50 hours of use, and thoroughly clean after 200 hours of use. Ash, grease, and smoke can build up in those areas making it difficult for the smoke to escape from the grill, creating back burn.
When wood pellets burn, they produce tar and other organic vapor that combine and expelled moisture to form a substance called creosote. As a result, creosote residue accumulates on the chimney. We recommend that you inspect every 50 hours of use, and thoroughly cleaned after 200 hours of use. If you do not, air cannot flow, and this can cause burn back.
Try moving the heat deflector, underneath the grease tray (either right, left, or back) you should be able to maneuver it out. Due to the weight, sometimes this can happen in shipping.
Yes. Due to heat rising and the fan blowing to keep the pellets burning, there are heat zones throughout the pellet grill.
Yes, you can line your drip pan in foil for easy cleanup. We would just recommend double checking the foil and make sure there are no paths for the oil to go into the bottom of the pellet grill. If you have a louvered drip pan, the only time we would not recommend foil is when you are using the direct heat option. The foil would deflect the heat making it indirect heat where it cannot flow up through the louvers.
We do not recommend using them in the non-Slide Grills. The reason being is you would have no control over any possible flare ups, and it could be a potential fire hazard
No, they are not compatible and will not fit.
No, we do not have any kits or directions to do so. You would have to drill out the grill and this would void out any warranties on grill.
Check to see how far open the chimney is and try closing the chimney down. If it is a windy/breezy day that can also affect the temperature. Also make sure the thermocouple inside the grill is not leaning left—it needs to be standing straight up. On colder days, that is a lot of steel to heat up, therefore we suggest a pellet blanket, close chimney down and keep out of wind.
Try checking a couple things. Check to make sure you have pellets in the hopper. Check the burn cup for pellets. Pull the Ash Cleanout lever then remove the cup from the bottom of the grill and check for pellets there.
First turn to a temp setting, then using a piece of paper, check the Hot Rod to see if it’s hot—do not touch it. Next check the wire connections. If that fails, you will need to call customer service and replace your Heating rod.
Untwist and check the fuse. If the fuse is okay, then call customer service to order a new controller (PG24-43)
Retighten. Turn the knob all the way to the left (past shut down,) loosen the small screw on the top, turn the knob to Shut down, so the white line latches up to Shut down. Simply tighten the crew again.
300 watts – 110 Volts just 3AMPS.
All Camp Chef pellet grills come equipped with Smart Smoke Technology. The Smart Smoke Technology means that our controllers are programmed so that on Low and High smoke settings it feeds pellets into the burn cup less often leading to shorter burns and lots of smoke.
Slide and Grill Technology is an added feature on some Camp Chef pellet grills, which allows you to slide open the grill knob and grill over direct flame, then slide the grill knob back and use as a traditional smoker.
We use 100% all-natural, virgin hardwood that comes from trees in the US to make our pellets. We DO NOT use any type of wood that may contain any chemicals, glue, or anything at all added. Our pellets are not comprised of any recycled wood or wood that may contain construction material by-products or waste such as particle board, sheeting or any construction grade material. Only 100% all-natural, virgin hardwood. We do not add any additional flavoring additives either, so your food is left with the flavor you intended. That delicious, pure, natural wood smoked flavor.
Be sure to check the internal thermocouple/thermometer. Make sure it straight up and down. Wipe it down clean. If it still does not read, call customer service to get a replacement internal temperature probe. (PG24-44.)
Don’t be concerned. We can assure you it is not paint (we do not paint our grill lids internally—100% natural palm oil/FDA standards.) This is a deposit of grease and smoke collecting from normal use. Peeling is easy to remove. Brush off all loose particles with a stainless-steel brush before grilling. To prevent: after every grill session, while the lid is still warm (not hot,) wipe with paper towels or a mild degreaser solution.
All bottom shelves are made and assembled the same. Try loosening all four screws on the legs, put the bottom shelf at an angle, and press down until the holes line up. Try aligning the holes with a screwdriver from the inside.
Do not use on high heat. Medium to low heat will provide the best cooking outcome. Keep in mind that temperatures and cook times will vary depending on your food. Ex. Deep dish, calzones, frozen pizza, etc.
There are two temperatures you should be aware of with your pizza oven: internal air temperature and pizza stone temperature.
Internal air temperature – you can read the internal air temperature by looking at the built-in temperature gauge on the top of the pizza oven. Internal air heat will help cook your crust, cheese, and toppings. The internal air temperature will react quickly when you change the amount of heat produced by your stove.
Pizza stone temperature – the pizza stone temperature will rise slower than the internal air temperature at first. Gradually and eventually it will become hotter than the air temperature. The pizza stone does most of the cooking.
Approximately 500 – 550 degrees. We recommend using a cooking surface thermometer or an infrared thermometer to gauge temperature of the pizza stone.
We do not recommend using high out-put burners with pizza ovens.
No. We recommend purchasing the Outdoor Oven Pizza Stone to smoke pizzas on the pellet grill.
No. the pizza ovens are meant to be used on a top of a stove. There is not a way to connect propane to this oven.
No because there is not enough heat.
No. However, many people smoke year-round.
Yes. Due to the smoking/smoldering/burning of the wood chips and the wind coming through the side vents—it can affect the flame on the burner and create temperature variations
No. There has been a recent change in the hardware for the handle assembly. We no longer include two Jam Nuts and now include a lock nut.
Tighten the lock nut down with a wrench. As you tighten it, it will lock in place and close the remaining gap between the door and the handle assembly.
The main reason is if the burner is not aligned straight onto the valve. Sometimes when putting the bottom front panel on and putting the valve stem through the panel hole (to be able to put the knob on) it will push the valve downwards, causing the burner stem to not be aligned straight onto the valve. You can check this by placing the vault on its side and looking at where the burner stem/venturi tube connects onto the valve, and make sure they are straight. If it is on an angle, simply loosen the bottom front panel, so that the valve stem is not so tight against the hole, that should give more room to align the burner stem and valve.
Your Camp Chef stove will either be a 14-inch or 16-inch cooking system. If you do not know what cooking system you have, simply measure the stove from front to back. Be sure to double check the size of your stove and add-ons before ordering accessories.
A versatile cooking system allows you to customize your stove by switching out a variety of cooking accessories. Your stove can boil, grill, fry and more by swapping out compatible accessories.
A British Thermal Unit (BTU) is used to measure energy output. One BTU is equivalent to the energy release of one burning match. For a very basic cooking need we recommend finding a stove that outputs 10,000 BTU/hr. Most Camp Chef stoves feature a 30,000 BTU/hr. output.
No. All Camp Chef products have been safety tested and approved to outdoor use only.
Yes. The Italia Artisan Pizza Oven provides an authentic wood-fired, brick-oven pizza taste. Do not use on high heat when cooking with pizza ovens. Camp Chef makes 3 different pizza ovens. Please check your stove’s compatible accessories located on the product page for an exact fitment.
If you have a yellow flame, adjust the air vents. If that does not work, clean the burners.
You can clean the burners by using an air compressor to blow down onto the burners. You can also lightly spray with a garden hose then lay the stove on its side to dry for 2 hours before use.
First, allow for your stove to fully cool off. Cover with the patio cover or store in the carry bag.
No. All Camp Chef products have been safety tested and approved to outdoor use only.
No. Our warranty does not cover rust and finished because we cannot control the environments the items are used and stored in.
It sounds like you are experiencing low flow mode. Low flow mode is a US safety feature caused when too much gas goes through and the regulator thinks there is a propane leak. To correct the problem, make sure that the propane hose has been attached to the stove with a wrench (not just finger tight). Confirm that all the control knobs are turned to the ‘OFF’ position. Remove the hose from the propane tank and let it sit for approximately 30 seconds, as this will reset the regulator. Re-connect the hose to the propane tank. Turn the propane tank on.
You need to adjust your electrode (the silver piece that sparks.) Move the electrode closer to the right or left of one of the burner holes. If it is sparking then the igniter is working, just move it closer to the gas to ignite. Do not move the electrode directly over the top.
It is not recommended using Camp Chef stoves with pressure canners due to the high BTU’s. If you are not careful it can be dangerous. On high the BTU’s are 30K, and can be adjusted down to about 10K.
Sometimes the valves get extremely hot while using an accessory like the BBQ Box on High. We recommend using accessories on Medium or Low settings. Also, the knobs could have been bumped during storage or shipping. The valve stem might have been shoved up into the value. This can cause the valve to freeze up when heated.
Bad air/propane mixture or a dirty burner. Try adjusting the ai vent (the silver round disk behind the control knob.) This will allow more/less air to be mixed with the propane and generally result in a blue flame. Otherwise you need to clean your burner.
The Summit Stove was made and sold exclusively at REI. It is exactly the same as the Everest expect for a different lid color, knob, and leveling legs. The BTU’s and vales are the same.
Most Camp Chef covers are made out of 600 Denier-coated nylon.
Most Camp Chef carry bags are made out of Black 600 Denier.
The Sear Box is compatible with all current pellet grills.
Yes. A little rubbing is normal. You can loosen the top two screws and lighten the bottom two screws and that should help.