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Chasdev

Adding hardwood to pellet spitter burn chamber?

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I read the post about "supersmoke" and since my CampChef lacks that mode I was thinking about dropping a chunk of hardwood into the burn chamber before startup to add an extra layer of smoke.

Anyone ever tinker with added chips/chunks to the burn chamber?

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1 hour ago, Chasdev said:

I read the post about "supersmoke" and since my CampChef lacks that mode I was thinking about dropping a chunk of hardwood into the burn chamber before startup to add an extra layer of smoke.

Anyone ever tinker with added chips/chunks to the burn chamber?

 

@bosco has a hack for the timberline .

 

you want it near the pot so it smolders vs in the pot so it will burn 

 

can you post some pics inside your grill? Burn pot, deflector plates, etc? 

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43 minutes ago, freddyjbbq said:

 

@bosco has a hack for the timberline .

 

you want it near the pot so it smolders vs in the pot so it will burn 

 

can you post some pics inside your grill? Burn pot, deflector plates, etc? 

"@bosco has a Timberline hack"?....Go on...

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On 1/20/2019 at 3:08 PM, freddyjbbq said:

 

@bosco has a hack for the timberline .

 

you want it near the pot so it smolders vs in the pot so it will burn 

 

can you post some pics inside your grill? Burn pot, deflector plates, etc? 

 

 

Finally got a chance to take some pics inside my Camp Chef 24.

The drip tray is supposed to be tilted from left to right (as pictured) but I'm going to experiment with it laid flat on top of the primary heat deflector (as again pictured) and with a pan sitting on to catch the good stuff and allow me to introduce some water to the cooker.

 

 

 

 

 

 

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I add wood chunks to the grill often.  The U shaped deflector that sits over top of the fire pot is where I add them.  I basically thin  chop wood chunks and rest them on the deflector with their ends partially hanging over the edge close to the burn cup.  They will begin to smoulder and slowly burn throughout the cook.  

 

Now that I understand the smoke setting and pre cooking at 165 degrees with super smoke, I don't really use this hack anymore.  But if you want to beef up you smoke this will work.  

 

I will try and find a photo that I took and post it later 

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