SmokeFire's 200-600° temperature range gives it the versatility to sear, smoke, bake, and everything in between. So it appears from this one test, that one can't sear perfectly across the entire There was a definite hot spot in the center of the model we used, and the right side was hotter than the left, as shown in our flaming steak flipping photo. Click here to learn why brown is beautiful. Pellet smokers generate all their heat and smoke in a small beercan sized cup, aka firepot, so they just can't generate intense, infrared radiant heat across the entire cook surface to create that even brown crust of deliciousness. Of course, if you only have room for one BBQ.then this is the choice. Burning a ton of pellets to get that temp when you can have a side burner or side bbq that will be easier and faster. The propane powered, singleburner attachment easily fastens to most Camp Chef pellet grills. At 600 degrees it will be hot but will not smoke at that temp. The Sidekick is just thatyour pellet grill’s powerful partner in cooking crime. Just dont like dumping a ton of grease into a smoker. I recorded a reverse sear Picanha cook I did on the Woodwind if you want to see both the Sidekick and main grill in action.
Camp chef sidekick pro#
You can take a smoke pro and add a sear station for under 150 bucks or after finishing smoking just move the steaks to your cast iron barbeque (which I have) and sear away. The propane powered, single burner accessory easily attaches to most Camp Chef. Note that reviews stated it has hot spots. The Sidekick is just that-your pellet grills powerful partner in cooking crime. At 600 degrees.watch your pellets disappear to maintain that high of a temps.
The stack allows you to vary the smoke output.
Must be some kind of advantage and its definitely not cheap. The new Weber pellet grill has no stack and the same cutouts in the back.
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