At this point, you’re checking to make sure the pellets reach the fire pot. The app also features a history setting, so you can go back and look at previous cooks as you hone your skills and recipes. It’s in the back of the grill, so if you have the grill against a wall, you may have to pull the grill out a bit to access it. Fortunately, the drawer is 40 square inches, so you don’t have to empty the pan after every cook. Like all pellet grills, the grill is fueled by pellets that are fed into the fire pot with an auger.
Sliding from side to side opens the vents on top of the fire pot, allowing the flame to rise in the smoking chamber. Therefore, makes it possible to use the Clermont as a direct grill, and sear your meat over an open flame. It makes reverse searing so easy as you can do everything you need with just one grill. I’ve assembled a handful of Cuisinart BBQs before so I’m starting to know the “drill”.
You likely give your outer lid a quick wipe down if you see visible grease stains. You also might notice that if you have a stainless lid, discoloration begins. If you’d like to keep its gorgeous stainless lid here’s a few engineering-approved chemicals that will maintain that shine. The last step after you’ve scraped all the internal parts that have visible build-up is to go through the bottom of the chamber with a shop vac and vacuum the debris up. If you’d like, you can give the internal chamber a quick wipe down with a paper towel or an old rag. An optional cleaning trick is to take compressed air to spray in the nooks.
If you have a stainless-steel pellet grill then you will notice a considerable color difference after a few cooks. The inside of your grill lid will be black, and this is completely normal. But if appearance is on the top of your list we have a few chemical tricks to restoring your grill to its former glory (as much as it could be.).
The sear trap also needs to be cleaned each time because when the accumulated grease cools down, it makes it hard to slide it out during subsequent usage. I like to grill outside all year round, but where I’m from, winters are long, cold and rude. The Clermont really comes in handy here for many reasons.
The windows on the double doors also help you view the food without opening the smoking cabinet. You can cook anything from pizza to pies, burgers, brisket, and ribs. The 6-in-1 capability means it will roast, grill, bake, BBQ, smoke, and braise your food. The in-built cuisinart pots and pans set lighting will provide much-needed light when cooking or smoking food at night. The sausage hooks are handy for smoking, and the side plate slides away for flame broiling. There are side knobs that allow the smoke and heat to be adjusted in the top cabinet.
Overall, expect a fuss-free experience cooking and smoking with the Camp Chef SmokePro SG 24. Overall the Camp Chef SmokePro SG 24 is a great pellet grill for both beginners and BBQ pitmasters. The SG 24 gives you 811 square inches of cooking space with 429 square inches on the lower rack and 382 square inches on the upper rack. I’ve spent time and resources testing and reviewing pellet grills under $1,000 so you don’t have to waste your time trying to figure out the best one.
In order to achieve a perfect fall-off-the-bone result, I had to keep the smoker temperature at 275°F for 10 consecutive hours, aiming an internal temperature of 203°F to 205°F. Throughout the cooking process, the Clermont maintained a temperature between 255°F and 285°F, which is much better than I expected in such poor weather conditions. The commercial grade gasket surrounding the inside of the double French doors seals in the smoke, but also prevents wind and cold from entering and chilling the smoking chamber. This is the go-to grill for small families, campers, tailgaters, RVers, or anyone who wants to cook two racks of ribs or 4-6 nice steaks or a bunch of burgers.