Frequently Asked Questions

Quick Link Index

Outdoor Ovens

Questions related to outdoor ovens

No. All of our products have been safety tested and approved to outdoor use only.
Yes, just like your in-home stove/oven. 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.

In order to pass camping 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. The camp ovens are extremely well insulated allowing you to bake with less fuel. That being said, the oven cools slowly.

Cast Iron

Questions about cast iron

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.
Prop 65 is placed on all our cast iron. It has nothing to do with where the item was manufactured but rather a precautionary label we add to protect ourselves from the many lawsuits that are going on in California. We are not aware of any certain chemical, which is above any Prop 65 minimum level.
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.

Consumables / Spices

Questions about consumables and spices

Yes. All rubs and seasoning are Gluten Free.
Bejing BBQ is the only seasoning that contains an allergen (Sesame.) The other 9 are allergen free.
Greek of Nature and Mango Chipotle contain GMO. The remaining 8 are non-GMO.
Please refer to your bottle for a specific expiration date. But, you can typically account for about a year to safely consume our seasonings and spices.
We are currently looking into this.
The Camp Chef seasoning and rub line was made and tested in the United States.
Our seasonings are loaded with natural, high quality ingredients that you can both see and identify. Beijing BBQ contains spices, salt, garlic, sesame seed, brown sugar, onion, fennel, anise, red pepper, ginger, silicon dioxide, galangal.
Our seasonings are loaded with natural, high quality ingredients that you can both see and identify. Sophisticajun contains spices, garlic, salt, paprika, onion, brown sugar, bay leaf, pepper, red pepper, silicon dioxide.
Our seasonings are loaded with natural, high quality ingredients that you can both see and identify. Jamaican Jerk contains brown sugar, spices, garlic, onion, pepper, paprika, chile peppers, cinnamon, silicon dioxide.
Our seasonings are loaded with natural, high quality ingredients that you can both see and identify. Greek of Nature contains salt, spices, garlic, corn starch, pepper, rosemary, oregano. Contains bio-engineered food ingredient.
Our seasonings are loaded with natural, high quality ingredients that you can both see and identify. ¡Olé Smokes! contains salt, chile peppers, spices, onion, pepper, chile powder, (chile peppers, cumin, salt, oregano, contains less than 2%: silicon dioxide, garlic) paprika, citric acid, silicon dioxide, sodium citrate, lime peel, lemon peel, paprika extract.
Our seasonings are loaded with natural, high quality ingredients that you can both see and identify. Mango Chipotle contains chipotle peppers, onion, salt, brown sugar, paprika, citric acid, coconut sap sugar, turmeric, garlic, lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), dried mango, spices, silicon dioxide.
Our seasonings are loaded with natural, high quality ingredients that you can both see and identify. Sweet Fire contains sugar, brown sugar, salt, chile peppers, chili power (chile peppers, cumin, salt, oregano. Less Than 2%: silicon dioxide, garlic), paprika, spices, silicon dioxide.
Our seasonings are loaded with natural, high quality ingredients that you can both see and identify. Somethin' Southern contains brown sugar, salt, spices, garlic, paprika, onion, pepper, chili powder (chile peppers, cumin, salt, oregano, contains less than 2% silicon dioxide, garlic), silicon dioxide.
Our seasonings are loaded with natural, high quality ingredients that you can both see and identify. Y'all Purpose contains salt, pepper, garlic, onion, paprika, cumin, silicon dioxide.
Our seasonings are loaded with natural, high quality ingredients that you can both see and identify. Veggievore contains spices, salt, garlic, onion, pepper.

Fire Pits

Questions about fire pits

No. All of our products have been safety tested and approved to outdoor use only.
Make sure to hold the knob for 10-20 seconds after it’s 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.
Yes, we sell a Natural Gas Connection Kit (NGKIT), which hooks directly up to most Camp Chef cooking systems, ovens, fire pits etc. Simply hook the Natural Gas Connection Kit to your Camp Chef cooker. Keep in mind that only low-pressure cooking systems/fire pits can be converted to natural gas. Once the unit has been converted to natural gas, it cannot be used for propane unless the valves are replaced. The Natural Gas Connection Kit will be required to attach to a natural gas source. This method should only be used if the pressure source has a 7-inch water column rating or has a pressure of 0.25 psi. Requirements for natural gas connections: -Cooking Systems: #45 drill bit = 0.082-inches -Fire pits: 1/8 drill but with a 1/8-inch hole -Smokers: #51 drill bit = =0.067-inches
20-pounds total (4 bags at 4.5-pounds each.) 15-pounds total (3 bags @ 5-pounds of black glass.)

Flat Top Grills

Questions about Flat Top Grills

No. All of our products have been safety tested and approved to outdoor use only.
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 unit 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 came with grill grates. This model has since been discontinued.
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.
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.
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.

Griddles

Questions about griddles

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 – 400F. Then turned heat to medium low to low for 2-3 minutes for uniform heat and you are ready to cook.
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.
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 isn’t even it will cause the griddle to warp. It is best to use a flame tamer—our newer griddles have this built in. To un-warp: You can put the griddle on your Camp Chef cooking system 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. 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.)

WIFI Controller

Questions about WIFI controller

We often see update failures due to a weak signal at the grill. Try these two tips:

  • Once update starts, if it hangs after 2 minutes, turn the grill off ,and then back on. Let sit, update will try again within 5 minutes.
  • If update fails again, move grill closer to WIFI temporarily.

For further assistance please call our Customer Support team at 1.800.650.2433

iOS devices can be downloaded in the App store. Google Play Store for Android 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’ve 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 Connect user account. You can run a grill on any device that is logged in to your account.
This may be due to a number of factors. Use the following to troubleshoot: 1. Make sure your grill is in range of your WiFi router. 2. Ensure you have a 2.4gHz WiFi network in range. 3. Check to ensure your phone is connected to the same network when setting your grill up for WIFI. 4. Click the ‘show password’ icon to review your network password to ensure there are no typos. 5. If the initial WiFi connection times out, do the following: a. Do NOT close the app or move to a different screen yet. b. Turn off the grill, count to 5 slowly, turn it back on. c. Tap the "SKIP FOR NOW" button in the app - it may be hidden beneath the on-screen keyboard. d. After a few moments the WiFi icon on the grill should either turn black (color screen models) or light up fully (blue LCD models).
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 doesn’t work, try restarting your phone or uninstalling and reinstalling the app.
Yes, when using WiFi. A password is not required if you are only using Bluetooth.
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. Retro Fit controllers are available for purchase. Please read the fitment requirements to ensure the Retro Fit will work with your Camp Chef pellet grill.
No. However, by bypassing the login you are connecting to the grill via Bluetooth only. Bluetooth gives you limited app functionality. By doing this you understand that you are not able to store information like temperatures, cook history, graphs, etc. in the cloud, nor can you access your grill from a remote location.
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.
Do the following: 1.Turn off the controller 2. Log out of the App and then delete 3. In your phone's Bluetooth settings, find an item named "CampChef:xx:xx" and forget or unpair it. 4. Turn the controller on 5. Re-download the App, and wait two full minutes before going into it In the meantime: Woodwind – While waiting, go into settings, then about and make sure your grill is showing a grill ID and also the MCU\WiFi firmware updates. If they are missing, you turned on the grill too fast. Turn off, wait 10 seconds, and then turn on again. If it still does not show, please contact Customer Service. Gen 2 WIFI – While waiting, go into menu, about, then Grill ID. Make sure it is displaying a Grill ID. If not, then the controller was turned back on too fast. Turn off, wait 10 seconds and they try again. If it still does not show, please contact Customer Service. 6. Go into the app and then search for the grill; select it from the search results. The app should prompt you for a PIN that is displayed on the grill. 7. The app will now show you a list of available WiFi networks. If yours is not on the list, ensure that it supports 2.4gHz devices (contact your internet service provider or router manufacturer to determine this.) Note that you can also enter a network name manually if it isn't in the list. To do this, press 'Add Network', then a popup will say “ENTER NETWORK SSID.” Type in the name of the WIFI network (it is case sensitive) and enter password and then hit the 'Connect' button. 8. Select or enter your desired WiFi network, then enter the password.

Pellet Grills

Questions about pellet grills

No. All of our products have been safety tested and approved to outdoor use only.
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.
Yes, the pellets are the only source of fuel for the pellet grill. Without them, you would not get any heat.
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, and\or 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.
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.
Temperature variation is normal. Your grill will not have the same temperature readout like 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's in the shade, and not in direct sunlight, especially when it's hot outside. Think of how hot your car can get during the summer months. Kinda the same thing. Therefore it's normal to not be able to get lower temps on hot days
You may have wet pellets, if this is the case see, “Free Auger from wet pellets” PDF or watch this video, https://www.youtube.com/watch?v=P8bevoE-3EM&t=3s.
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’s 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 don’t 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.
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).
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.
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.
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.
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, 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. We also recommend that you only use Camp Chef pellets as that can vary the temperature. Finally, 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.
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.
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 screw driver from the inside.

APEX GRILLS

Questions about Apex grills

This pellet grill comes with a lid gasket installed. Even with this gasket, the pellet grill is not air tight. The APEX was designed with a down draft system which directs most of the smoke to escape through the back vents. It is normal to see some smoke escape around the lid and other small holes in the body. This is all part of the air flow and circulation that is required for a superior cook.
Pellets are the main source of fuel on this pellet grill. If you add the gas kit/ sidekick accessory, you can add the option of cooking with propane as well.
When run on high, the burners are rated to 8,800 BTU/hr. Depending on ambient conditions, the temperature will fluctuate, but it is normal for the grill to see temperatures around 750°F.
We do not have an option to convert to Natural Gas at this time.
No. The grill burners should never be run while the grill is running on pellets.
Assuming you are using a 5 gallon tank and you are running all internal burners and the sidekick burner on high, you will get approximately 7 hours on the 24” version and 5.5 hours on the 36” version.
Depending on ambient conditions, the temperature will fluctuate, but it is normal for the sidekick to see temperatures above 700°F.
No. This accessory will only fit on Camp Chef APEX grills (PG24HG/PG36HG). Be sure to buy the accessory that fits the size of grill you have.
Yes. The grill is designed for the heat to be as even as possible, but there are still heat zones. You can test the heat zones by baking biscuits in the chamber and comparing the brownness of each area.

Pizza Ovens

Questions about pizza ovens

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 unit.
-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 the majority of the cooking.
Approximately 500 – 550F. 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 (COPS) to smoke pizzas on the pellet grill.
No. the pizza ovens are meant to be used on a top of a cooking system. There is not a way to connect propane to this oven.
No. All of our products have been safety tested and approved to outdoor use only.

Vertical Propane Smokers

Questions about propane smokers

No. All of our products have been safety tested and approved to outdoor use only.
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. However, that shouldn't affect things too much. Many people smoke year-round.
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.
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.
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.

Cooking Systems

Questions about cooking systems

No. All of our products have been safety tested and approved to outdoor use only.
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 cooking system that outputs 10,000 BTU/hr. Most Camp Chef cooking systems feature a 30,000 BTU/hr. output.
Yes, we sell a Natural Gas Connection Kit (NGKIT), which hooks directly up to most Camp Chef cooking systems, ovens, etc. Simply hook the Natural Gas Connection Kit to your Camp Chef cooker. Keep in mind that only low-pressure cooking systems/fire pits can be converted to natural gas. Once the unit has been converted to natural gas, it cannot be used for propane unless the valves are replaced. The Natural Gas Connection Kit will be required to attach to a natural gas source. This method should only be used if the pressure source has a 7-inch water column rating or has a pressure of 0.25 psi. Requirements for natural gas connections: -Cooking Systems: #45 drill bit = 0.082-inches -Fire pits: 1/8 drill but with a 1/8-inch hole -Smokers: #51 drill bit = =0.067-inches
Camp Chef sells an RV Connection Hose (RVHOSE), which hooks directly up to most Camp Chef cooking systems, ovens, etc. Simply hook the RV Connection Hose to your RV then connect your Camp Chef cooker.
To check for any leaks, do a soap and water test by using a wet soapy rag and wiping along the hose and valves
If you have a yellow flame, adjust the air vents. If that doesn’t work, clean the burners.
First, allow for your unit to fully cool off. Cover with the patio cover or store in the carry bag found in the Accessory Finder.
No. Our warranty does not cover rust and finished because we cannot control the environments the items are used and stored in.
You may be 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 cooking system with a wrench (not just finger tight). Confirm that all of 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.
We do not recommended using our units 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.

Camp Chef Company Questions

General Camp Chef company questions


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. 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.

Each individual product is different. Most cooking systems (low pressure), fire pits, flat top grills, propane smoke vaults can be converted. Please note that the Sidekick can, but the Sear Box cannot. We are happy to give conversions when applicable. However, the warranty description states that any altercations made, voids the manufacturer warranty.

CampChef.com currently only ships to the United States.

Yes. Please call the Customer Service team at (800) 650-2433 to unlock your military discount.

Yes. You may apply to our Pro Deal Program within our Support tab.

No. We have different pricing structures for our dealers vs. Camp Chef direct.

Our return policy is valid only within 30 days of the shipping date. If the item is unused and returned back, we will offer a full refund. However, the customer is responsible for the return shipping back.