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Camp Chef

Camp Chef SmokePro DLX Pellet Grill w/New PID Gen 2 Digital Controller - Black & Traeger Grease Bucket Liner 5-Pack

    • Based on 1,910 reviews
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Availability: In Stock.
Fulfilled by Amazon
Arrives Tuesday, Apr 8
Order within 3 hours and 47 minutes
Available payment plans shown during checkout

Color: Black


Style: Grill & Smoker + Bucket Liner 5-Pack


Features

  • Product 1: Automatic pellet auger dispenses when needed and shuts down when done
  • Product 1: Clean-out ash can makes clean up simple
  • Product 1: Large capacity pellet hopper means less filling, more smoking
  • Product 1: Grilling Area Dimensions: 19.5" x 22" - Smoking/Warming Rack Dimensions: 6" x 24"
  • Product 2: Clean-up Made Easy: just insert our liners into your drip bucket and toss when full
  • Product 2: Materials: made of disposable aluminum
  • Product 2: Compatibility: Fits the new Pro series 575 and 780, Ironwood 650 and 885, 20 series, 22 series and 24 series grills
  • Product 2: Size: 5 pack of liners

Description

Camp Chef SmokePro DLX Pellet Grill w/New PID Gen 2 Digital Controller - Black Camp Chef: The Way to Cook Outdoors Take your outdoor cooking to the next level with the Camp Chef Pellet Grill and Smoker. Designed with the home griller in mind, built-in features simplify the process of smoking. The included digital temperature readout takes the guesswork out of the cooking process. An advanced digital temperature chip gives a more steady smoke and temperature, eliminating large temperature swings and giving a more consistent cooking temperature. Our patented Ash Can Cleanout System makes clean up the easiest out there. The Pellet Grill and Smoker features range from innovative digital smoker controls to dual temperature sensors. Discover the real secret of award winning BBQ cooks, low and slow smoking. For best performance use Camp Chef Pellets. Camp Chef pellets burn hotter, meaning they last longer and are purer wood so they leave a better flavor. Pellet Grill & Smoker DLX (PG24) Cooking Area: 429 square inch Second Cooking Rack: Standard, 144 square inch rack Cooking Temperature: 160 to 500° F BTU's /hr: 25,000 Hopper Capacity:18 lbs Hopper Clean Out: Yes nternal Temperature Sensor: Yes Internal Meat Temperature Probe: Yes Ash Clean Out System: Yes Grease Management System: Yes Pellet Purge System: Yes Electronic Auto Ignition: Yes Shutdown Mode: Yes Side Shelf: Yes .Chamber Capacity: 3,778 cubic inch Traeger Grease Bucket Liner 5-Pack Get a grip on your drip bucket maintenance with our aluminum liners. Just drop one in before grilling and replace once it’s full.


Brand: Camp Chef


Color: Black


Outer Material: Aluminum


Inner Material: stainless steel


Manufacturer: Camp Chef


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Tuesday, Apr 8

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Similar Products

Top Amazon Reviews

    • 4.0 out of 5 stars Great grill, customer service??
Color: Black Style: Grill & Smoker
This is my second pellet grill from Camp Chef. My 1st is 5 years old and runs great. I bought this second one for my son's birthday. His grill never did run. Camp Chef customer service only runs M-F 8 to 5, no weekends when one uses a grill the most. By the time we got replacement parts the return window was over. We replaced the heating rod and the controller unit and nothing. I really don't know what was wrong with the grill. I contacted Camp Chef and I never heard back from them. I called Amazon and even thought it was past the return window they sent me a new grill and had my son's grill picked up. WOW, now that the customer service I expected from Camp Chef. The replacement runs great. I think I just got a bad grill it's too bad Camp Chef wouldn't make good on their product. This is a great grill but they are built by people that make mistakes. Too bad their customer service is lacking. My hats off to Amazon customer service, Thank you!! ... show more
Reviewed in the United States on June 6, 2023 by Robert Yuhasz
    • 5.0 out of 5 stars Great smoker
Color: Black Style: Grill & Smoker
I have had this smoker for a year and have smoked ribs, brisket, fish, chicken, vegetables, jerky, peppers, etc with stellar results. It is a fabulous cooker and well worth the cost. Because of the time involved in smoking you must plan your meals accordingly, you can’t rush a smoker. My only regret is not buying the Bluetooth option so I can monitor the temperature of the food and the smoker while doing other tasks. Their is a multitude of recipes and information about smoking so it takes the guesswork out of many things. Don’t hesitate if you’re on the fence about a smoker this Camp Chef is truly a great piece of cooking equipment. ... show more
Reviewed in the United States on May 29, 2023 by Pete B
    • 2.0 out of 5 stars Very Poor Temperature Control
Color: Black Style: Grill & Smoker
I have owned this smoker since fall 2017, just over 2 years. I would not buy this smoker again despite some nice features because of the very unreliable temperature control. Let me qualify that statement and say that I bought the Camp Chef cover for the smoker, I use an insulated Camp Chef blanket for cooler temperature smokes, I only used Camp Chef pellets for the smoker, I do not leave a full hopper of pellets in the smoker when not in use, I store the pellets in an air tight plastic container per Camp Chef's suggestion, and I use remote thermometers for the meat so that I do not open and close the lid during a smoke. Despite all of that I can still state that temperature control is a problem for my unit through the multiple grilling seasons I have owned this unit. If you would like details read on if not, look no further. I will start by saying that their customer support tries to help, until they cannot. I do not want to speak ill of their customer support, I only want to state what has happened to me and speak from my experience which may be entirely different than your experience. I believe Camp Chef is made up of good people, but that the particular products I received cannot compete with the better performance that I have seen from other major brands (i.e. the big T). I have been in contact with Camp Chef numerous times and they have done their best, but in the end, their best cannot solve my problem, which is erratic temperature swings. My experience with customer service: -Upon receiving my smoker it had bent hinges on the lid and a mis-manufactured screw that would not let me attach the handle. I fixed the hinges and contacted them about the screw. They said they couldn't ship just a screw so they shipped me out a handle right away, they assured me 2 screws were included. It didn't come with a screw. -I contacted them again, they created a part number for the screw and sent one to me along with a free shelf to attach to the grill for my troubles. That was a nice touch. -It wasn't starting every time I turned it on from day one. I would flip the switch on and off, and finally I learned to turn it on and wait 10 minutes until it would magically turn on...until several smokes in when it wouldn't. I contacted them and they sent me a new control panel. I installed it. -I noticed wild temperature swings (I had the charts for an entire smoke from a bluetooth thermometer), I told them, they sent me a new thermometer for the unit which I installed. It was a bit of a pain, but oh well, off I go to smoke. -I noticed temperature swings again, I told them and they sent me an entire new hopper (includes the fans, auger, etc.) Basically, this gave me everything new except the barrel and grate where the meat sits. This should solve any and every problem because it is basically a new grill. Of course when I receive it there is damage to the box, the lid took a hard hit in transit and is unusable and the internal thermometer is bent. Rather than complain, I took the old lid off the old unit, replaced the new, broken, lid with the old one and re-used my "old" thermometer. I just felt bad having them send me more parts when it was obviously a packaging and transit problem. So off I go to smoke. -I noticed more temperature swings and again contacted them. They said this must be due to a "pellet bridge" which they cannot control and there is nothing they will do further for me. - Thus ends my relationship with Camp Chef customer support - they broke up with me. So, what temperature swings am I talking about? The details: I usually smoke at 225 (the old control panel had a 220 degree setting). I am a fair weather smoker and so I typically smoke at outdoor temperatures of 60-80 degrees that are sunny or cloudy. I keep the insulated blanket on in the winter and very rarely will smoke on a sunny day that is in the 50's. It is fairly standard for this unit, in all of these conditions, to have swings from 195 to 240 degrees. While that is not ideal, I can live with that 45 degree swing. The big problem I have is when the swings have a range greater than 200 degrees! In excess of 100 degrees on either side of my set point makes a guessing game of the meat! I have documentation for one particular day that was 75 degrees outside, no precipitation. The smoker was set at 220. dropped to within a couple degrees of 100, I moved the temperature knob around and then set it back to 220 to see if that would do anything, then it started gaining temp and I watched as it kept climbing past 300 degrees and at 310 degrees I finally opened the lid to save my meat. I let it cool down to 250 degrees and it started working in the range of 195-240 degrees for a couple hours. Then all the sudden it dropped below 110 degrees and then rocketed up past 300 again. Finally I just pulled the meat off the smoker and finished it in the oven. Unfortunately, this is not an isolated incident. This happened again and again. The interesting thing is that for short smokes, this doesn't seem to be an issue. If I smoke for 6 hours or less then the range stays in the 195-240 range pretty consistently and may only momentarily dip down to 190 or 245. For some reason in that 7+ hour range, the temperature gets way out of whack and can go to extremes. For this reason alone, I cannot recommend this smoker to anyone. I have friends and family with other brands of pellet smokers who have never experienced this "pellet bridge" and most can't believe that I put up with the 45 degree temperature swing on a regular smoke in the first place. So, what do I like about Camp Chef? One, their customer support really tried. I appreciate their effort, but after basically having 2 units, and them saying the temperature control is out of there control, I don't think their grill is as good as their customer support. I feel like they were forced to give up on me. Two, their ash cleanout trap door (and the similar wood hopper cleanout trap door) is so simple, it is borderline genius. I am excited to see the patent run out so other smokers can copy the design. Three, their pellets can be bought at a fair price. So there you go, three positives, one very big negative = one long 2 star review. I hope this helps you in your quest for a good smoker. ... show more
Reviewed in the United States on May 30, 2019 by Michael
    • 5.0 out of 5 stars Excellent pellet smoker
Color: Stainless Steel Style: Grill & Smoker
Review Image by Duncan Wright Duncan Wright
I've been on the fence about buying a pellet smoker for a while. I'm a pretty committed, die-hard believer in the Weber Smokey Mountain, charcoal and wood chunks. I've made countless pounds of brisket, ribs, chicken and sausage on my WSM, and I've never had a problem or a complaint. I felt like pellet smokers were easy mode. A cheat. And they are, but in a good way. After a ton of research, I settled on the Camp Chef Smoke Pro DLX 24 as a pretty optimal sweet spot of features and price, and the reviews suggested they were well made, performed well, and good controllers and a logical layout. i couldn't agree more. It's a fantastic smoker and well worth what I paid. i didn't want or need the sear feature, I have plenty of better options for searing on various grills, so i went with the bare bones model, which is what I can strongly recommend. When it arrived, my first impression was great. Assembly was straightforward and simple. The instructions were clear and easy to follow. The included parts and hardware were well made, quality components. It has very nice fit and finish - somewhat unusual at this price point. After I assembled it and set it up, I followed the recommendation for a 30 minute burn-in at 350F. Filled the hopper, turned the controller to fill until the auger began dropping pellets into the burner, and set it to 350. the burner has an electrically heated rod, like a glow plug, that ignites the pellets. Once the pellets catch, the heat is maintained by a thermostat which controls the auger, to deliver fuel, and fans, to deliver air. It works extremely well - once up to temperature, the internal temp usually stays within 3-4 degrees F of the controller setting. It's surprisingly consistent. Using a Thermoworks Smoke, I checked the internal temp to confirm, and the two probes, built-in and Thermoworks, agreed on the temperature within 1-2 degrees, so it seems to be very accurate too. I bought the thing for Thanksgiving, where we usually smoke a turkey, or partially smoke it and finish inside in the oven. I wanted to do that this year, and thought that a pellet smoker would be a much simpler setup on Thanksgiving day than setting up a full burn in the WSM and maintaining it for a few hours. Ultimately, my wife decided she wanted to do the turkey inside, but my concession was two pheasants she got and two very large turkey thighs for smoking. I used Green Mountain Grill Fruitwood blend which seemed like a nice complement to game birds. The Camp Chef DLX has two "high smoke" settings, 160F and 225F, as well as a full range of temp settings from 200-500F. Thanksgiving day, it was about 45-50 degrees out. My plan was to start low and slow, on a high smoke setting and then turn it up at the end to crisp the skin, until the probe in the breast read 170. I ended up going with 160 for about an hour and a half, which cooked very slowly but put some lovely smoke on the birds. I turned it up to the higher high-smoke setting for a another half hour or so, and then finally went to 350 for the remainder. It worked beautifully. Attached is a picture of the pheasants right before I carved. They were tender, and juicy with a nice amount of smoke on them and the skin was crisp. It was incredibly easy, just turning the dial to the setting I wanted and going back inside to drink with my guests. If I'd used the WSM, I would have been outside for hours, building and tending the fire, and no way I could have gotten the precise temperature ranges I used. Clean up on the Camp Chef couldn't have been easier. Scrub down the grates and pull a knob to open the bottom of the firebox to drop the ashes in the ash collector cup. After a 3 hour or so smoke, there was less than a shot glass full of ashes in the cup. This thing burns incredibly efficiently. All of that said, I love the result from a traditional smoker, and there's no way this will be a full replacement. But it's another great tool in the collection, and the next time I want to smoke a chicken on a weeknight in cold weather, I know what I'll use. ... show more
Reviewed in the United States on December 3, 2019 by Duncan Wright Duncan Wright

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