Camp Chef SmokePro DLX Pellet Grill w/New PID Gen 2 Digital Controller - Bronze
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Availability:
Unavailable
Color: Bronze
Style: Grill & Smoker
Features
- Automatic pellet auger dispenses when needed and shuts down when done
- Upper Rack Area: 141 sq. in. | Lower Rack Area: 429 sq. in. | Total Rack Surface Area: 570 sq. in. | Side Shelf Dimensions: 16 in. x 12 in. | Height to lower cooking grate: 32" | Overall Height, including chimney: 47" | Overall Weight: 140 lbs.
- Hopper Capacity: 18 lbs. of pellets
- Clean-out ash can makes clean up simple
- Electronic auto-start ignition for quick and easy start every time
Brand: Camp Chef
Model Name: SmokePro DLX 24 Pellet Grill (Bronze)
Power Source: pellet
Color: Bronze
Outer Material: Alloy Steel
Product Dimensions: 24.5"D x 49"W x 56"H
Fuel Type: Wood Pellet
Manufacturer: Camp Chef
Inner Material: stainless_steel
UPC:
Brand: Camp Chef
Model Name: SmokePro DLX 24 Pellet Grill (Bronze)
Power Source: pellet
Color: Bronze
Outer Material: Alloy Steel
Product Dimensions: 24.5"D x 49"W x 56"H
Fuel Type: Wood Pellet
Manufacturer: Camp Chef
Inner Material: stainless_steel
UPC: 033246214610
Item Weight: 135.7 pounds
Country of Origin: China
Item model number: PG24B
Is Discontinued By Manufacturer: No
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To initiate a return, please visit our Returns Center.
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Top Amazon Reviews
Color: Black
Style: Grill & Smoker
This is the right choice for anyone that likes smokey flavors and cooking slow at home. It is my first experience with a pellet grill and I have read and studied them for a while. I was looking for a outdoor cooking solution that would give me the ability to cook like the pros without the super sized trailer. Finally deciding to go with the Camp Chef I haven't been disappointed. The temperature control is flawless so you can dial down the cooking process. I smoked chicken the other day and the red smoke ring was a 1/2" deep. It works like a convection oven so there are no cool or hot zones, it just keeps the heat even and consistent. I have noticed even if smoke isn't pouring out the wood flavors are present. It is a unique cooking system and designed to cook slowly. It doesn't get hot enough to sear thin cuts of meat like steaks but it will have a very good smoke flavor. So it's not a solution for all your outdoor cooking needs, but if you like to slow cook it's great. Pro's The hardwood flavor. Temperature control. Large cooking surface will hold two turkeys. Dump tray for easy clean out. Temperature Probe. Power failure restart. Con's Hard to get pellets out of the hopper for storage. (remove the grate or it is impossible) Ashes are blown all over the bottom and must be vacuumed out about every fourth or fifth use. Warming rack is in the way but you can take it out. Not sure I will ever use that. Checking in at six months. Upping it to five stars! Still loving it after cooking about 100 meals. Thru rain, snow, and the occasional nice day it is still going. Today I'm about to grill brats. My weber grill sits around rarely needed so it's going to get sold. I discovered with quality pellets it can grill just fine to temps up to 450. The camp chef grill cover keeps the pellets dry in the hopper so I don't even take them out unless you want to change flavors. I did have to seal the hopper handle around the rivets to keep the rain out but other than that it is very tight. See the pic makes smoke like crazy. Checking in at one year, Still very happy with this purchase. I'm not interested in professional BBQ competitions but my brisket is better than many famous BBQ restaurants I have been to in Missouri, Tennessee and Texas. Thats not just my opinion many of my friends agree and and also have encouraged me to enter some local competitions. This cooker is still the best value for the dollar for pellet grills I have been looking again for a larger rig, but haven't found one better. If you are looking for an entry level pellet grill this is the one you want. Don't be discouraged by the reviews that talk about leaking smoke or not sealing well because it does leak smoke everywhere. Look at the pic I attached to my review you can see it for yourself it does, but isn't it silly to buy a smoker that doesn't smoke. If you ever go to a BBQ competition you will see most of their smokers leak smoke also. I hope this review helps and I can honestly say I am completely satisfied with my purchase and would do it again. Two years and still going. I have used this cooker at least once a week for two years. I recently had a couple of issues with it going out and was thinking it was having a serious issue. Quite frankly as much as I use it it should be worn out by now. Here is what I discovered. Carbon had built up on the tempeture probe and the grill wasn't getting accurate readings. Suspecting the temp probe I checked it with an external one and it was off 50 degrees or more. I am assuming that the readings were off enough that the grill controller just shut it off kind of a fail safe? 30 seconds with steel wool and we are back in business. The old camp chef is heading to a new home. We have been thru thick and thin, rain, or snow, on two ocations high wind blew it off the patio. A few dents bad scratches but it still works like a top. My son is driving in form North Carolina to take it off my hands this weekend it has been replaced by a yoder ys-640. The yoder is bigger and heavier with more btu output if needed. But the camp chef still is easier to clean out and cooks a fine brisket. Just another update: 07/2019, the grill is still going 5 years later. My son and his family still have it and love it. So I guess it has passed the weather and time test also.
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Reviewed in the United States on December 14, 2014 by Dink Dink
Color: Stainless Steel
Style: Grill & Smoker
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.
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Reviewed in the United States on December 3, 2019 by Duncan Wright Duncan Wright
Color: Black
Style: Grill & Smoker
Excelente My postings are presented after a good durations of trials. Indeed this DLX 24 has performed flawlessly in 2.5 years, Briskets, Prime Ribs, Pork Shoulders, BB ribs, Pork Loins, turkeys, spatchcock yardbirds, I mean the the whole ranch for carnivores. Maintenance is a must before every start. Clean out, internal probe cleaning, fresh sealed pellets. I add 12” smoke tube for additional flavor. I’ve added the SideKick for finishing out. Impressive palette results. Camp Chief is the top winner over other over priced name brands. GET IT. I’m a seasoned 70 yr. Pit Master with 10 different outdoor pits, cooking once a week from smoking to live fire grilling. Loving every moment. Bueno Pues, que esperas. chao.
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Reviewed in the United States on March 17, 2025 by QuePadre