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NC Kansas | Fires can be an issue but don't think it's brand specific. The problem with low temp cooking is you do render a lot of fat/grease off the meat but it builds up in cooker instead of burning off like your regular grill does when you grill at 350-400 degrees. I learned the hard way with that first green mountain. Wife went to cook some chicken on it for her first time using it. I told her how easy it was, just fire it up and set the temp and walk away. She came back to flamethrower when she opened the lid! But yes comments are correct they all kinda suck to clean but I think Camp chef is big improvement. I also take non-stick alminum foil and wrap the heat shield/drip pan whatever you call it. Mine has little slits in it and once i get it wrapped I just pike holes through the slits with a knife. then when you do go to clean it you can just peel off the aluminum foil and get 90% of that built up residue.
Edited by KRM 1/18/2024 12:58
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smoker suggestions
