Camp Chef PG24 - Manual (Page 6)

auger is not you will need to replace the auger pin.
If problem cannot be resolved please call customer service.
DIGITAL READOUT DISPLAYS JAM
1. Turn Power Off
2. Remove pellets from hopper and make sure the pellets are dry. If pellets get wet they can expand and then dry very
hard clogging the auger. If this is the case the auger must be disassembled and the blockage removed. Look for other
foreign objects that may be blocking the auger.
If problem cannot be resolved please call customer service.
DIGITAL READOUT DISPLAYS SENSR
1. Turn the power off and unplug the grill.
2. Check to make sure the sensor inside of the grill is connected properly to the electronic board under the hopper.
3. Call customer service for a replacement sensor.
DIGITAL READOUT DISPLAYS PRERR
1. Press the Probe Temp button - Pressing the Probe Temp button will toggle the digital readout between the actual
temperature inside of the grill and the temperature measured using the meat thermometer.
2. Make sure the meat thermometer is connected properly to the front of the grill. If the Probe Temp button is pressed to
display the Probe Temp without the meat thermometer properly connected to the front of the grill it will display PRERR.
3. Call customer service for a replacement meat thermometer.
DIGITAL READOUT DISPLAYS “-----”
1. Rotate the dial from Shutdown to feed or any other cook setting.
LIMITED WARRANTY
To activate warranty, fill out the included registration form and mail to Camp Chef, 3985 N. 75 W. Hyde Park, UT 84318
or register on-line at: www.CampChef.com
The manufacturer warrants stove components (except paint and finish) to be free from defect in materials and
workmanship for 1 year from the date of purchase. All accessories (included with stove or purchased separately) are
warranted from defect in materials and workmanship for 90 days from the original purchasing date. Within these
periods, the manufacturer will replace or repair defective parts deemed unusable from its original intent by making
available the parts thereof FOB Hyde Park, UT 84318.
Product paint and finish is not warranted. The exterior finish of the product will wear down over time. Touch up the
exterior with black, high temperature spray paint as needed. Do not paint the inside surfaces.
Clean the unit after each use to maintain the finish and prolong the life of your product. Wipe away all grease and ashes.
Keep metal products free of moisture, salts, acids and harsh fluctuations in temperatures.
Warranty does not cover normal wear of parts or damage caused by misuse, abuse, overheating and alteration. Repairs
or alterations made by anyone other than Camp Chef are not covered in this Warranty. Manufacturer will not be held
liable for any losses due to neglectful operation. Furthermore, this Warranty does not cover damaged caused by natural
disasters such as earthquakes, hurricanes, tornadoes, floods, lightning, fires, etc.
Upon the expiration of this warranty all such liability will terminate. No other warranties are expressed or implied.
Keep all original sales receipts. Proof of purchase is required to obtain Warranty services. Prior written approval and a
Return Authorization Number must be obtained. Returned items will be accepted for repair or replacement only. Returns
must be shipped prepaid. Collect shipment or shipments without a Return Authorization Number will not be accepted.
To obtain Warranty services call 1.800.650.2433.
*Warranty applies to the contiguous US states only.
RECIPE SUGGESTION AND TIPS
PULLED PORK (BOSTON BUTT)
Times and Temps
6-8 lbs takes 8-12 hours
It’s done when the internal temp reaches 195º-200ª F
Smoke on the “High Smoke” setting on the grill
Recommended Wood Pellets: Mesquite, Apple and Alder
The cheapest and easiest way to learn about your new smoker is pulled pork. The roasts can often be found on sale and yield fantastic results. Look for
a bone-in butt, most often referred to as picnic or Boston butt. There are various commercial rubs on the market that work great for butts. McCormicks
Apple wood Rub or Mike Mills’ Magic Dust tends to be favorites of many. A simple Internet search will yield the results on how to make your own
Magic Dust.
Trim thick fat caps down to a quarter inch. Rinse and pat dry to prepare to apply the dry rub. Coat the butt liberally with dry rub, being sure to cover all
sides and spaces. This can be done up to one day before smoking if covered in plastic wrap and stored in a refrigerator. When ready to smoke, remove
plastic covering and place butt in the smoke chamber. Set the grill to the “High Smoke” setting and make sure the hopper is filled with food grade
smoking pellets. Smoking times depend on external weather factors and size of the roast. Refer to the “Times and Temps” above. Wrap the roast in
aluminum foil when the internal meat temp reaches 160° F, leave covered until it reaches the internal temp of 195º-200º F. For best results, leave the
roast covered and let it “rest” for 15 minutes before pulling. Doing so will give it a chance to redistribute the juices and make it easier to pull.
RIBS (BABYBACK)
Times and Temps
Typically takes 4-6 hours to finish
It’s done when the meat pulls back from the bone
Smoke on “High Smoke” setting
Recommended Wood Pellets: Fruit Woods combined with Hickory and Alder
Few BBQ items are as iconic as smoked ribs, yet with a very short learning curve you can be known as the neighborhood rib king. Like any other form
of cooking, it comes down to time and temperature. The key here though is preparation. Do the work a day ahead of time to reap the tasty rewards the
next day. Rinse the ribs in the sink and pat dry with a paper towel.
The next step is key; there is a silver skin or membrane on the concave side of the ribs. This needs to be peeled off. Start by scoring the membrane on
one of the rib bones in the middle of the rack. Use a paper towel to get a hold of the skin and peel it back. Once the ribs have been rinsed and peeled
they are ready for rub.
There are many great dry rubs available on the market, check your local grocer to see what they have available. Famous Dave’s and Emeril’s are both
great choices. If you want to make your own, search online to come up with something that will work for you. Apply the rub liberally to both sides of
the ribs. If you are doing multiple racks, stack them on top of each other then wrap in plastic wrapping. Place in a pan or a cookie sheet to keep your
refrigerator clean. Leave overnight.
Remove the plastic wrap from the ribs and separate each rack. Place ribs on the grill convex side up and turn smoker on to “High Smoke.” Camp
Chef makes a great rib rack that will allow you to fit more racks of ribs on the grill. If you like sauce on your ribs, baste them towards the end of your
smoking. When the meat pulls away from the bone, the ribs are done. This should take about 6 hours, depending on external temps, meat size and grill
temperature. Remove and let it rest for 10-15 minutes before eating.
BRISKET
Times and Temps
Typical full, trimmed brisket weighs 8-12 lb.
It should take about 12-18 hours to complete
It’s done when the internal temp reaches 185°-195 ° F
Recommended Wood Pellets: Hickory or Mesquite combined with Apple and Alder
Brisket isn’t the easiest cut of meat to cook but with the help of a smoker it will quickly become a favorite. Low temperatures and a prolonged smoke is
what help break down the connective tissues in this otherwise tough piece of meat. It can be bought as a whole or partial cut, trimmed or untrimmed.
Buying the whole brisket untrimmed can save on some money if you’re willing to trim it yourself. It’s a pretty simple task and can be done at home.
Preparing it 24 hours in advance seems to yield the best results. Remove the brisket from the packaging and trim the fat cap to about ¼”. Leaving some
fat on the meat will help keep it moist as it renders during the smoking process. Rinse and pat dry.
Dry rubs are the most common for smoked brisket. Mike Mills’ Magic Dust is a longtime favorite but there are numerous great ones available at your
local grocery store. Apply the dry rub liberally to every part of the brisket then wrap tightly in plastic wrap and set in a refrigerator overnight. Doing so
will allow the flavors of the rub to work their way into the meat. When ready to smoke remove the brisket from the fridge and take off the plastic wrap.
Place the brisket on the grill, fat side up. Adjust the temperature dial to “High Smoke” and make sure the hopper is filled with food grade pellets. Insert
the included meat temperature probe into the meat to keep an eye on your internal temps. Wrap the brisket in aluminum foil once it reaches 160°. By
doing so, it will heat more evenly and keep your brisket more moist. Once the desired internal temp is reached remove from grill and keep covered,
allowing it to rest for 15-20 minutes then slice ¼” thick against the grain.