One of my great pleasures in life is eating wild game meat that's properly prepared but I'll confess to being a little bit of I don't know if you'd call it a rebel maybe a little bit of a holdout I'm stubborn and so while all my friends around me

over the past 10 years have gone to smokers pellet grills right I haven't I've stuck

with my old tried and true gas grill and my my charcoal grill right because

I've always had great results and then in the end we can kind of compare we can share

dishes and you get that great smoke flavor plus a charcoal flavor whatever and I'm fast on my

Gas grill I can make a pretty good Sunday dinner in short order if I forget to prep, right? Well, my, I won't say my moral

fiber's broken down, but I think my good sense is finally kicked in and I've recently

become really interested in smoking and in pellet grills and I'm

sitting down here with a friend of mine this is Brooks with Camp Chef he's the

media and public relations manager at Camp Chef.

We're at their headquarters in Cash Valley, Utah,

and we're going to talk about grilling

and all of the various facets thereof. And Brooks is going to share with us insight.

Behind the scenes look at the company's product.

My friend is great to have you on the show today.

You know what, thanks for having me.

I've been looking forward to this and you're right.

There's a huge change of people moving from gas grills to pellet grills I'm excited to expound on that a little bit

just because there's so much versatility that you can do where you're not stuck to just one method of cooking.

So yeah a lot of fun things to talk about. I'm excited about the places that

Camp Chef's going right now, the new products that we've been tinkering with and developing,

so I'm excited to expand on any of that.

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