Send us a text

Outdoor cooking has moved beyond campfire improvisation. In my conversation with Brooks Hansen from Camp Chef, we trace that shift from rugged guesswork to reliable, flexible systems designed for real life. Brooks grew up on a northern Utah dairy farm, where days revolved around weather, work, and any excuse to be outside. That background shaped how he thinks about cooking: make it dependable, make it social, and make it taste great. His path from sports broadcasting to brand builder at Camp Chef connects a love of storytelling with an obsession for tools that bring people together—because food and fire still sit at the center of every gathering.
 
We start our conversation around with the classic two-burner stove, the cornerstone of Camp Chef since the early 1990s. Millions sold is not an accident; it’s a response to a simple problem: small suitcase stoves don’t cook for a crowd. The modern versions are modular platforms with serious heat and control, running griddles, grill boxes, or even a pizza oven. That modular mindset shows up across the lineup: the Gridiron flat top is a patio workhorse with smart grease management, true seasoned steel, a flamethrower igniter, and magnetic accessories that keep paper towels, bottles, and tools off the ground. For tailgates or hunt camps, the smaller Gridiron Game Day brings the same thoughtful design on the move.
 
Then we dig into pellet grills and why they’ve become the easiest path to great barbecue. A pellet grill is an electric convection oven fired by hardwood pellets. An auger feeds pellets into a burn pot, an igniter starts the fire, and a fan controls intensity while the controller regulates temperature.  Fuel use depends on cook temp and weather; a 20-pound bag can last 20 to 25 hours around 300 degrees, but cold fronts and wind change the math. Modern Wi‑Fi controllers and meat probes add peace of mind, letting you monitor pit and food temps from the couch or a kid’s soccer game.
 
A common critique is that pellet cooks don’t deliver the heavy smoke and bark of stick burners. Camp Chef’s response is the Woodwind Pro smoke box, which burns wood chunks above the fire pot. It blends the convenience of pellets with the flavor depth of real chunks. The smartest move is control: you can shift from a light kiss of smoke for fish or nuts to a deeper profile for brisket and pork shoulder. And at higher temperatures—think 350 to 400 degrees—the smoke fades and the cooker behaves like a clean, wood-fired oven. That’s why pies, cookies, and pizzas emerge with heat-driven texture, not smoke-overload. Let's not forget the Sidekick, which turns one unit into a complete station: flat top griddle, pizza oven, grill box, or classic skillet. That flexibility matters at camps, holidays, and weeknights when you need a quick sear after a gentle smoke.
 
The brand’s community piece is more than marketing. The Guy’s Heroes campaign w/ Guy Fieri spotlights veterans, first responders, and everyday helpers, gifting flat tops and sharing stories that actually mean something. That authenticity mirrors Camp Chef’s resource hub: recipes, maintenance guides, cleaning tips, and even natural gas conversion help. It’s hard to overstate how much a clean, well-running cooker affects your willingness to cook often. Positive experiences build habits, and habits build family traditions.
 
Brooks puts it simply: two things bring people together—fire and food. With a modern stove or pellet system, you get both, wrapped in control, consistency, and the freedom to focus on friends and family. That’s the real value of good gear: it disappears into the moment while elevating everything on the plate.

Learn more:
CampChef.com
SonofaBlitch.com