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In 1990, founder Ty Measom found himself both frustrated and inspired with the size and quality of the outdoor cooking equipment available. He set out to create a product that was both portable and powerful. After countless hours of brainstorming, engineering, and tinkering, the Pro60 was born—and along with it—a company to pioneer the camp-cooking industry. The simple, yet durable design was applauded by outdoorsmen everywhere. Since then we’ve added griddles and grill box attachments, a variety of cast iron pieces, and more recently—pellet grills. Over the past 30 years, our product line has expanded, but our objective remains the same—provide a better way to cook outdoors.
We’ve raised the steaks in the outdoor cooking industry. So, we challenge you to ask yourself if your cooking equipment is tough enough for the task. Whether you’re barbecuing on the back patio or backpacking in Bolivia—delicious food is attainable despite your coordinates. So, get out there. Make memories with the people you love. Experience the beauty of nature. Feed your outside however you want with the durability, versatility, portability, and power of Camp Chef.
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Where you go, the Stryker 100 goes too. Its compact design makes it easy to pack in and out whether you’re gone for the day or for the week. In fact, every component, including the three-legged stand, 1.3 liter pot, unit, and lid all fit into one mesh carry bag. When it comes to cooking, the Stryker isn’t afraid of a challenge.
With Heat Ring technology, you can heat half a liter of water in only two minutes while conserving 30% more fuel than other compact cooking systems. That means you can dig right into dinner after a long day of hiking. Backpacking in the backcountry has never been easier. The Stryker 100 has everything you need all you’re missing is the mountain.
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