Camp Chef Professional Grill Box

First off, I am very happy with my purchase. The heat is pretty even across the entire surface (a little less heat in the 4 corners of the box, but that is expected because the burners are located in the center of the grill box).

A few things to note:

-Thermometer: After I am done grilling, I cook off the excess grease/food before I clean the grill surface. The grease fire cooked the box to such extreme that the thermometer spring was bent in the mechanism. Now the room temperature is showing to be 180 degrees. If you like to burn off the food before cleaning, remove the thermometer (its real easy to do). The thermometer is working but is off by 120 degrees or so now. This is the reason for 4 stars instead of 5 (if i could, i would give it 4.5 stars).

-Keep the box oiled: Spray with cooking oil to prevent rust. I lightly spray Pam for Grilling all over the grilling surface and the bottom of the box before I put it in the storage bag. So far, so good! At the end of the season clean the box thoroughly and then apply a high temperature spray paint to the bottom surface of the box (not the cast iron cooking grates, duh). I must stress a high temperature spray paint meant to withstand temperatures in excess of 1500 degrees. If you do this, this will prevent rust damage to the box and will extend its operating life. When its time to break the box out again for grilling, be sure to remember to cook off the paint fumes before putting food on there to avoid a steak from tasting like spray paint!

-Do not cook on Hi: The box is not meant for 30k BTU's per burner exposed directly on the bottom of the box. Medium is still plenty hot to grill things at a fast rate. (In fact I rarely grill higher than low anyways)

-Buy the cover carrying case: Its great because it not only does it make it easy to carry and transport but it makes storage in the garage easy because there is no mess from burned food material flaking off all over your clean floor.

If you follow this advice, you cant go wrong with this product. Like I said the heat distribution is very even compared to other grills i have tried.

Generic Grilling Advice: Dont be hasty with grilling, it takes time and patience before the food is cooked properly no matter what grilling equipment you have. The worst thing is to jump the gun and try to cook fast, only to find out that your food is not just burned on the outside but undercooked on the inside.

I bought this grille as an addition to the the three burner grill. It is OK for steaks, hamburgers, etc. (flat stuff) but since it is so short the maximum height of your food is about 4", maybe 5"( no roasts, chicken or turkey). The box has a bottom made of paint covered sheet steel. It started to peel and rust right away since you can get the box so hot the paint can't take it. When the grill was set on medium, the steel plate bottom glowed cherry red hot. When this happens, the box starts to rust right away.If you lower the heat, the grill plates don't get hot enough for grilling and burgers take forever. The exterior holds up OK but the interior doesn't. Like the Webber grills, the paint or coating on the interior top starts to bake off and peel. My Webber took 5 years to start this process, the Camp Chef started right away. If you have bought the three burner unit and want to grill, this is the only option but I don't rate it very high. The idea is good but the function leaves something to be desired. Oh one other point. I bought the wind screen for the burners because of windy conditions. You can't place both on the burners at the same time! So if you need a screen for the third burner, you're out of luck.

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This is a rather cheap unit. Yes, it works. You must constantly reapply conditioner to the cast iron, that's the easy part. The worst part for me is , after 9 month's of use, the thin drip bottom of the BBQ box is flaking away with rust. Apparently it was only cheaply painted steel, not porcelain like it should be to withstand the heat and drippings of meat. I don't expect it to last more than a season or two. I expect more from a BBQ box than this.

I have yet to contact Camp Chef to see what they'll do, I'm hoping they will offer a solution.

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So I cook for our campouts. Typically I cook for 25 or so folks out doors. The Camp Chef 3-burner stove has been our workhorse for many years as it is a great stove. For the evening meal I prepare lasagna or stew or something equally wonderful. I make it in a full-sized disposable aluminum hotel pan, the kind one finds at Smart and Final or other restaurant supply stores. I make all the dinners ahead of time and freeze them. They all go into a giant cooler and stay frozen from Thursday to Sunday. I had been using our BBQ to reheat them but on our last trip it self-destructed and ended up in the campground dumpster. I bought this new BBQ box in the hope that the full-sized hotel pan would fit. I opened my package today and to my joy it fits as though it were made for it. I was worried I would have to leave the grills off in order to have enough room but it even fits with the removable grills installed. I couldn't be more pleased. I will update in a couple weeks if it is not perfect but I bet it will be.

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Very disappointed with grill box. The heat deflector is cheaply made and I had a real problem with flare-ups. I modified the box by adding a perforated stainless steel plate below the grate and it helps. This box needs a complete re-design. When the heat deflector rusts out I'm going to fit it with a "flavor bar" design like Weber grill uses.

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