SPEAKER_01: 0:14

Hey Brooks, how you doing today, man?

SPEAKER_00: 0:16

I'm good, man. How are you?

SPEAKER_01: 0:18

Fantastic. I'm excited to have you on. Looking forward to talking about Camp Chef and all the different amazing products and everything you guys got kicking. Um and but you know, I kind of at the very beginning of a lot of these podcasts, I like to give listeners a little bit of background on my guests. So if you wouldn't mind, man, walk me back to, you know, where you kind of grew up and how you found your love for the outdoors. And then let's uh, you know, talk about how you got involved with working with Camp Chef 13 years ago, man.

SPEAKER_00: 0:42

Yeah, for sure. So uh Brooks Hansen, I work at Camp Chef. I um work with all the media members, um, paid and unpaid, so PR and communication and uh and handle all of our marketing partners, um, contribute a lot on the marketing team here. Um, I was raised in northern Utah. Um, that's where I currently live. I was raised on a on a dairy farm there. And so the outdoors was part of our life. I mean, we worked outdoors every single day. We uh we hurried and got all the crops in in the fall so that we could go hunting. And uh yeah, that's really where where my love uh grew for the outdoors. We were an outdoors family. We would camp, we would hike, we would ride horses, we would do everything outside. I mean, we were not an inside family at all. Like we pretty much lived outside and worked on that that tan, that farmer tan. So that's really really how I was raised. Milking cows, moving pipe, cutting hay, hauling hay, taking care of cattle, feeding calves. That's really what we did. And then we would get everything that we could done until so we could go into fall. And then when once fall came around, it was it was time to dust off the weapons and and start uh chasing deer and elk and and upland and and all the things that related to that. We'd we'd fish quite a bit in the summer as well. So when we get an opportunity, we'd spend a lot of time on the rivers and lakes, fly fishing. So but anyway, yeah, that's really where I got my love with the outdoors. Um, I also had a big love for sports, um, very active in sports, and so that career path is kind of what started me on the communication side. I spent a long time on the broadcast side and working on in like the TV production side as a sports commentator, as a sideline reporter, did various things in the TV world on sports, and it was just I wasn't outside enough. It wasn't uh it wasn't what I really loved, and I had an opportunity to to come onto Camp Chef 13 years ago and and use my communications background to really help build this brand. So I've been here for 13 years. I've I've seen us grow, I've I've seen us uh develop all kinds of cool products. I was here when we developed our first uh Pellet Grill and I seen that line grow. I've seen our camp stoves. The cool thing about Camp Chef is they were founded um near my hometown. Um and uh it was part of our family from the beginning. My dad still has one of the original Camp Chef stoves that was built back in 1990. So we've got uh 35-year-old stove that we can still run and use. It's a testament to the products and the quality to build and all the cool stuff. So that two-burner stove was a staple in our hunt camp. It was a staple when we went camping as a family, and uh it was a brand that I was very connected with. So it was an easy transition. It was a brand that I knew and a brand I wanted to be part of, and that's what I've done for the last 13 years.

SPEAKER_01: 3:24

Well, it it sounds like I mean, you know, you're talking about the camping, you know, obviously getting some amazing uh bounty from the outdoors there and being able to then what do you do with you cooking it, man? And there's so many amazing products that Camp Chef has. You got grills, you got smoker stoves, cast iron accessories. I mean, there's a whole line. Um, what are some of the most popular items right now that are coming through that people are buying through Camp Chef and some of the ones that you think are really great? You know, I'm thinking about for people who are kind of you know on that on that edge of wanting to buy something new and try something out. I mean, there's so many amazing products there too, and I suggest everyone go check out the links in the show notes below to kind of really get a a good idea of them. But what are some that you know you're seeing that are kind of the most popular these days from Camp Chef?

SPEAKER_00: 4:05

Well, our two-burner stove is like we've literally sold millions of two-burner stoves. We have a few variations from our Explorer all the way up to our Pro Series. And stay tuned for late 26 as we've got a new version of the two-burner stove that I feel like is gonna make it that much more simple and kind of change the way we think about cooking outdoors. So, our two-burner stove is really what we're founded on. It was a better way to cook outdoors. And our founder, that's really what he did, is he was cooking for a large group of about 30 people, and it was at a campsite, and all he had was a small suitcase-style stove, and it just wasn't cutting it. He came home from that trip, he was an engineer, had an engineering background, and he's like, There's got to be a better way, and tried to find a better way, and there wasn't. So he's like, fine, I'll build one. And uh, that's really the concept and how Campchamp was founded. So our two burner stoves are completely modular. You can put a griddle on it, you can put a grill box on it, you can put a pizza oven on a pizza oven on it. Also, you can use all your cast iron on it. So you've got a heat source with 30,000 BTUs. It's just an unbelievable heat source that can do a low simmer or a rolling boil. So you've got all kinds of temperature range that you can use on that stove, and that's really what we're founded on. So that's a key product. I feel like that's a staple in any camp. If you're driving into camp and you're off grid, there's no reason to eat bad food. You might as well have the right tools to eat good food. And uh that's that's really kind of the our probably our mainstay. Um, as of late, our gridiron, you brought up our flat top grills. We've got an incredible patio unit that is our gridiron uh flat top grill. Um, our engineers really knocked it out of the park. When they designed this from a cosmetic standpoint, it looks nice, it feels nice, it's built well, it's got the folding lid, it's got uh true season steel, all your grease management comes to the front. Everything was just thought out so, so like uh user-friendly. I mean, we really took a lot of feedback from consumers um to to build this this flat top. Um, we'd had a few flat tops in the market, um, but this one was was just knocked out of the park. It's got the uh flamethrower igniter, so you're not clicking an igniter all the time. It should light up immediately. Um yeah, there's just a lot of features on it. It's got a full modular accessory uh system where they all magnet to the side shelves, which is really cool from your paper towel holder to your uh bottle holders to any hooks that can that can magnet onto that to hang your um utensils or spatulas or smash burger smashers, all those good things can can be there up out of the way and not resting in the dirt or on the sidewalk or on your patio or on your deck. So uh yeah, the gridirons obviously a very cool product. Um we've also developed the gridiron game day, same concept, it's just a little smaller, and this one's more on the go. This is an incredible you know for tailgate season, camping season, hunting season. This is something that you can take with you. It's off obvious, sorry, it's also um works with all of our accessories for our three-burner stoves. So you can put a pizza oven on it, you can put a grill box on it, so it's fairly versatile. And then our pellet grills. Um, we talked about our woodwind pellet grill. Our woodwind pellet grill's been a staple since uh we launched that in 2016. Um, and now we're on to the pro version of that. So there's been several variations from the original woodwind to the sliding grill woodwind to now the pro woodwind. Um, pellet grill is just an easy way to cook outdoors. It's something that I feel like every patio in America should have. Um, it's something that uh you can look like a professional, but you don't have to be. It takes a lot of the guesswork and and tough uh barbecue work out of it. You're not babysitting a stick burner. Now, I'm not slamming on stick burners because there's your diehards, that that's what they're trained to do, and that's what they want to do. Sure. But if you want to have good barbecue and have great results with minimal effort, the a pellet grill is something that you should have on your patio.

SPEAKER_01: 8:03

Well, that's such it's such a control environment, and you can control the smoke. And so I mean, the efficiency is ridiculous. But I I kind of want to dive into more of that because you know, there's some people who might not know what, you know, as far as how pellet grills work and operate and the ability of the functionality that Camp Chef offers, you know, like we'll take the Woodwind Pro 36, for example, because that's one I've been using and have really been honing in on that, man. Absolutely love it. Uh second to none out there. But you know, for people who may not know that idea of, you know, the pellet grill and how that operates, could you go ahead and maybe give it an explanation? I mean, I know we might be speaking to to a lot of people who are experienced or listen to this or just, you know, maybe you are using them already, but for those who who maybe want to take that dive into that next level, I think it is a must-have for every back patio.

SPEAKER_00: 8:48

For sure. So a pellet grill is electric. They generally start with a bigger drum, like you mentioned, yours is 36 inches, and then there's a hopper on the side. And we say pellet grill because that's your heat source, is wood pellets. Um, all of our wood pellets are natural with no additives, so they're compressed with a little bit of moisture and air, so you're not putting any binders or chemicals in them. Um, you can buy various uh flavors or variations of wood pellets, uh, whatever type of wood. My favorite is our competition blend. Um, you've got apple and cherry and hickory, there's several variations. So you put your pellets into the hopper and plug in the pellet grill, then you turn it on, then all you do is set the temperature. There's a heat probe in the dome that's gonna control the temperature of the oven, so to speak. Um, and that's gonna relay to the computer on how often to feed pellets and how often to run the fan so it can tell it how hot to burn the fire. So in that auger or in that hopper, there's an auger. The auger sends the pellets into the burn pot. There's an igniter in the burn pot that lights the fire. Once the fire is lit, there's a fan that controls the fire and the flame. Whether it's gonna burn hot and fast, it's gonna blow hot and fast and keep that thing roaring. If it's low and slow, it's gonna slow it down and it's gonna just keep that temperature plus or minus five to ten degrees. So you set it at 230, you're probably gonna fluctuate around 225 to 235, which is pretty, pretty impressive. Um, yeah, and so as long as you've got pellets in the hopper, that's gonna continue to run. Um, if you're burning at, let's say, 300 degrees, uh 20-pound bag of pellets is probably gonna last you around 20 to 25 hours. A lot of things play into it. People are always like, how long will a bag of pellets last? Well, that's really a loaded question because A, how hot are you burning? And B, what's the ambient temperature outside? Is it winter and it's uh below 30 degrees and your temperature's gotta keep up? And so you're gonna burn a lot more pellets to keep the temperature, or is it uh July 4th and it's 100 degrees outside, or 105 in Arizona, or 120, then you're probably not gonna burn as many pellets. So yeah, that's really how a pellet grill works. Um, the other benefit is because it's an electronic controller, all of ours are now Wi-Fi based, so you can control from your phone. You can monitor that heat from inside the couch, or even if you go to a soccer game and you head out to watch your kids play, or maybe you're gonna go on a quick hike and you start a brisket. You can, as long as you've got sales service and you're connected to the Wi-Fi, you can monitor that. Another additive bonus is we've got meat probes that attach to the controller. So if you've got a pork butt in there or a steak or whatever, you can put that meat probe in there and you can monitor that on your phone or on the digital control unit attached to the to the smoker, and you can see what the internal temp of the meat is. So you'll know exactly when it's done. You're trying to get that pork shoulder to 205 degrees or 195 or whatever your desired temp is, you can watch that and see see where it's going. So those are some added benefits. Um, it's truly like a set it and forget it um method of cooking. Um, it requires uh little knowledge. And it's if you can, I always say if you can run your oven at home, you can run a pellegrill. It's the same thing, it's convection style. The air also forces the heat around the dome and comes down onto your food that you're cooking, so it's not direct flame, it's not direct heat, so it's more convection style, and it's indirect heat, so it's very similar to baking. Um, yeah, so that's really how a pellet grill works. There's uh a lot of benefits. Um, all pellet grills on the market are um randoff pellets. One complaint, or not necessarily complaint, some feedback that we have seen in the market across the whole industry is I don't get a lot of smoke flavor because your pellets don't burn like a chunk of hickory. Like a chunk of hickory is gonna smolder and you're gonna get a lot more smoke, which then results in a lot more bark. So you have competition people. That's why they're so diehard with their stick burners, which it's a valid reason. They they really love to babysit that stick burner, which is awesome, and then that's what you do and you love, but you're getting a lot more bark and a lot more like that competition flavor. Um, one thing that we innovated into our wood pro is we have a smoke box now. Um, we're the only one on the market that's got this additional smoke box that sits above the firepot that's got a damper on it, and you can throw chunks about that big-ish of uh of apple chunks or cherry chunks. We've we've got hickory, mesquite, the whole line of wood chunks that are gonna burn a lot different and give you a different flavor profile than pellets alone. So you've got the convenience of a pellet grow and the flavor of a stick burner all in the Woodwood Pro.

SPEAKER_01: 13:41

Well, and I I love the idea too that you're able to dial in the amount of smoke that you want, right? Because there's sometimes that depending on what you cook, you might want to have just a little kiss of smoke there too. And sometimes maybe something calls for something that's a little bit more. I did uh I took a backstrap from a dough, chopped it into three pieces, and I had the the Woodwind Pro has four different probe options in there. So I had three of them dialed in, and then obviously I'm getting notified when it hits that temperature that I want, right? 125, and then go ahead and let it rest, kind of build up. They were phenomenal. And I had a little bit more smoke on those. And then we did salmon the other night and had a little bit less just because it's not as something that uh I just wanted to try out the difference, right? And then we even did uh we carved some pumpkins with the family the other day, and we ended up smoking the pumpkin seeds, man. And those were phenomenal. It's a great taste that kind of dialed the smoke a little bit there. And so now just kind of mixing and matching and trying things out, and you can be able to kind of see too, and there's like a history there of what you're cooking on the app. You can kind of say, okay, I did this, and being able to look back and track that and see what works for you and what doesn't. I think that's a really cool feature, and I love that differentiation of being able to have just a little bit of smoke or a lot, and you can tile in between there. Man, that's huge.

SPEAKER_00: 14:53

Well, and the other thing is it doubles as an oven. I mean, you're baking, your heat source is wood. I've done pies, Thanksgiving pies, if the oven's full, I've done everything in it. Like, well, I don't want a smoky pie or cookies or pizza. I don't want the smoky flavor. Well, keep in mind as you burn a fire, when a fire is burning hot and fast, how much smoke do you really get? Obviously, there's some smoke because it is a byproduct of fire, but you really don't get a lot of smoke because it's just heat. And that's when you're on highway. I would say when you're above 300 degrees, you lose a lot of smoke. Almost, and then as you get to 400 degrees, you're almost losing all your smoke. Especially like at 375 to 400 degree temp, you're losing pretty much all your smoke. You just have a flame as your heat source and the fan running. There's a teeny bit, so it's a little different than in maybe your you know, traditional oven in your house, but not really. Like I've done some side-by-side comparisons and it's it's pretty tough to tell. And so that's kind of what I let people know. It's like it doubles as an oven. When you're at high temps and you're trying to bake, which most of our baking is done at 350 or higher, and the majority is like 375 to 400. When you're at those higher temps, um, you don't have the smoke, so you don't really need to worry about it. I mean, like I mentioned, there's a little bit, but not much. Now, when you're sitting around a campfire and it's starting to smolder and go out, what happens? The the byproduct of that is smoke. And that's really the the way that we cook. When we go low and slow, we're getting that smoke, and that's what we want. We're doing ribs, we're doing brisket, or we're doing like a uh a deer shoulder, and we want to get that smoky flavor. That's really what it's doing. And uh I I love the reverse sear method where I will take, like you mentioned, your back strap and I will put it in the pelletry, I'll season it, I'll put it in there, I'll put it on the lower temp, like 175 to 225, which depends on how I'm feeling that day. And and I'll run it in there for 45 minutes or so. I want to get it to a hundred degrees internal temp. Once that meat hits that 100 degrees internal temp, I'm pulling it off and I on the sidekick, which mounts to the side, which is a propane burner. It uh excuse me, it has one of our uh burners off our two-burner stove. So if it's all the modular stuff, you can put the pizza oven. I mean, one unit, you can do everything. I'll have a skillet there with a little bit of bar uh garlic, butter, rosemary, and I'll have it nice and hot, and I'll pull that back strap off and I'll throw it right into that hot skillet and I'll put a sear on it. I'll get a nice hot flaming sear in that cast iron skillet, sear it on both sides for about a minute and a half, and that brings my temp up to about 120. Let that rest for about five to ten minutes, and it might bring it to 122 to 125. I tend to like things a lot more rod, probably either at 115, but I wouldn't suggest anybody do that. You will probably want to get above that 120. But you're you're uh you're bringing the entire meat to the same temperature, and then you're searing it to get a little bit of that crust on the edge. It's that I feel like that's one of the best ways to eat a venison backstrap.

SPEAKER_01: 17:54

Oh, I I completely agree. And I've tried you know different methods of you know, a lot of times you get a fire, it's too hot, man. You don't want to dry that out. It's obviously there's not a lot of fat content in a lot of these wild game, too. So you want to have that control. You know, I've tried sous-v things before, but there was something about this that was one of the best. The family loved it. And, you know, I had people saying, okay, when are you doing that again? I mean, it was phenomenal. And then, you know, you talk about that sidekick, you got the flat top, the steer, the pizza burner, everything in one on that one particular unit. Like you said, you can have it on the on the regular, you know, two burner stove there, or you can have it on the side, and that completes everything that you possibly need on that Woodwind Pro, man. That's the one that I I definitely suggest most people check out.

SPEAKER_00: 18:34

Yeah, well, one unit, there's nothing that you cannot cook. You've got a burner with a skillet. And if you want to have the pizza oven accessory, the drill box accessory. If you just wanted to burn off some dogs or burgers, you've got the flat top that sits on if you want to do smash burgers. That one for a smaller family, you've got that one burner. Plus, you have the convenience of the pellet grill. You have the convenience of it acting as a convectional oven if you want to do something hot. Um, you want to go low and slow and smoke. It's one unit that can cook everything. I've done several um different press trips where we have cooked the entire meal on one product multiple times. And it's not just grilling a steak and doing burgers, it's like everything from uh venison parmesan to roasted vegetables and it's just everything.

SPEAKER_01: 19:26

So yeah, the desserts, all of it. It can beginning to end, man. You can just do that all. You know, when you mentioned the Great Iron Game Day grill there earlier. And you guys have had, I mean, I know you've been working a long time with uh Guy Fieti there for like seven years. And, you know, would you talk a little bit about you know the campaign and how you guys got working together as a company and you know what kind of uh collaboration that's been and working with him and kind of what he brings uh with you know this the flavor of of uh you know that flat out flavor series that everything has got going on with you guys.

SPEAKER_00: 19:57

For sure. Yeah. Well, Guy's a tremendous partner. He sold on Camchef, he believes in Camchef. He came to Camchef. A lot of people have a hard time understanding that. They feel like, well, if you pay anybody, they're gonna obviously promote your products, which is true. However, he was a Camchef fan long before we knew him. Um, obviously we know he's a restaurant owner. I mean, he's how many restaurants does he have, and he's built a good network, and he understands that business. Well, when he was first starting his restaurants back in the day, a lot of his recipe development and everything was done on the camp chef stove. I mean, that's that's what he's done. He's also loves to be outside with friends and family, he does a lot of camping and road trips, and he is a guy that loves the social aspect with large groups, and there's not a better way to cook outside for large groups than the camp chef stoves. And so he he met us and reached out to us and said, Man, I I love your product. We gotta find a way to work together. We're just like, this is this is awesome, this is perfect. This is the guy we need to be partnered with. He he's a great guy, he um has an influence on those around him, he knows food, he knows product, he's yeah, so that partnership just blossomed. Um, considered one of my really close friends, I mean a guy we spend a lot of time with. But uh more importantly, um he's a brand partner that uh doesn't have to be bought, meaning he he he loves the brand first, and obviously uh a paycheck's always nice. So, but he he's brand brand loyal. Like he he loves the product, and that's probably been one of the coolest things. We've got a really can't cool campaign going with him right now, you'll see on on the social channels of Guy's Heroes. Loves to give back to the community. Um, those that have served us, military veterans, law enforcement, first responders, those are people that are near and dear to his heart. He's got uh uh Guy Fieti Foundation, and uh Guy Fieti Foundation is feeding people across the country. Um they had the disaster relief and they take care of the people that are out there doing the hard work of the first responders and and I mean they're taking care of everybody. But uh the military and the first responders, those people are near and dear to him. And so we partnered with him where we've builded hundreds and hundreds of uh submissions of people that uh have submitted heroes in their life. And uh we've we've had a pretty intense process of of picking some really incredible winners that uh guy then reaches out to and congratulates them and they get a flat top grill so they can continue to have flat out flavor on their patio and maybe a little initiation into Flavortown, so to speak. So it's uh it's been really rewarding, really cool. If you check out our social channels, you know, that's been going on for like the last month and through Veterans Day, you're gonna see some really touching videos that evoke a lot of emotion of uh really connecting with those people that are that are heroes to us every day.

SPEAKER_01: 23:04

Indeed. And I I love like you know, two aspects that that of that you're made me think about like the idea of how organic that is. If someone loves you, they has a brand loyalty and they want to work together. It's seamless. It's not you can see a lot of those people who are marketing for other companies and they're just saying the the words or going through, but whenever you've seen someone use it and someone who has that experience and that brand loyalty there, that kind of organic growth will happen and people see it. Man, it comes through as authentic. And that's what I've always found him to be, and all the ways that he's given back and that you guys are given back in really trying to you change lives and be able to affect those, especially those who have done so much, who have sacrificed so much for us, the first responders, the the teachers, the heroes, the things he's doing, the impact with children too, uh, with the literacy programs. There's so many things there too. I love it when I can see good people, good companies giving back and really making a difference. And that's something that I've seen Camp Chef do. And so I just wanted to tip my hat and say thank you for all that you guys are giving back as well.

SPEAKER_00: 24:05

Absolutely. He's a great partner for this. And like I mentioned, these are emotional videos that little bit that we can do to give back to these, you know, incredible people. So yeah, thank you. It's it's uh it's been something that I'm happy to hang my hand on. That's been really, really cool.

SPEAKER_01: 24:21

Well, it's like the storytelling aspect too, man. There's so many, you know, companies that can create a product too, but there's story behind it, the story behind you guys, and I think that's something that speaks to it as well. Everyone I've known who has had Camp Chef, they talk about it. They are always buying the extra accessories, the expansion there, and they just love working with it. And you guys have great customer service. That's another thing I, you know, uh something that you guys have that I think is uh really important to dial in on too, is the resources that you have like on your website. There are so many, I mean, hundreds, hundreds of recipes, a lot of blogs, a lot of cleaning tips. There's something where you can really get involved and really up your game with that kind of information that you guys share and the community aspect of of everything on socials too. So that's something that I I think is important to you know mention that level of support and you know community that you guys have as well.

SPEAKER_00: 25:10

Yeah, well, in today's market, if you want to be competitive, you've got to have that stuff. You've got to be a resource center because your customers are gonna go elsewhere if not. And so that's really what we want to do. We want to make sure that uh if I buy a pellet grill and I don't know how to properly take care of it or clean it, or if I'm having an issue, I want to make sure that there's a resource there that uh my customers can hop on the website and figure out how to fix the problem. Nobody's perfect. There's gonna be problems with everything. So um we do our best to really kind of take care of those early on and uh and make sure that the resources are given so our customers can be satisfied.

SPEAKER_01: 25:48

Yeah. No, and um there's another resource I saw there too, which um, you know, I had had a natural gas grill that came with the house I regretly purchased, and I saw that that is something you guys can have, the conversion for that too. So I thought that was kind of a neat thing. I I didn't even think about that and as an aspect, but you know, you guys have a little video on that and you know, a little blog about how to do that as well, which is important for a lot of people who might have natural gas setups, especially down here in the south.

SPEAKER_00: 26:13

Exactly. Yeah, we want to make sure everybody's taken care of. More importantly, we want everybody to be happy and have a really positive cooking experience. Because you have that negative cooking experience, you're probably not gonna do it. Uh, when we have a good experience, we want to go back. It's kind of like when I took my kids to Disneyland, trying to decide if it was a positive or negative experience and how bad I wanted to go back.

SPEAKER_01: 26:34

That's true, man. That's true. That can make it or break it those times, you know. Are you gonna go back? Right. Well, is there anything else that you kind of want to, you know, talk about or share as far as maybe that's coming up? Um, you know, I know you kind of mentioned that there's some campaigns and some in and you know stuff leading up to Veterans Day there, but you know, we're here on the holiday season. Um, I'm sure there's gonna be a lot of content that's gonna be about that. So maybe kind of give us a little bit of uh sneak peek on what's to come.

SPEAKER_00: 26:57

Yeah, I would say uh keep your eyes peeled for some really cool recipe content and some holiday, holiday flavor. I mean, I think everybody needs to get a pell grail in their back patio to smoke that turkey. Yes. Uh, I think everybody needs a gridiron on their back patio so they can have a Smash Burger Fest and do maybe a big Tepanyaki style uh stir-fry dinner for the family. Um, lots of cool uh opportunities there come holiday season. I feel like everybody, not dads, everybody, dads, moms, kids, all across the board, they want to they want to be able to have a cool, positive cooking experience. And I I feel like we've got that taken care of. Also, you're going into hunt season. People are headed out under the woods. They're set going to their hunt cabins, they're setting up hunt camps. As we go into late October, November, uh December. Um, we've got you taken care of. There's no reason for you to to eat bad while you're at the hunting cabin. Let's uh let's get you taken care of and go to campshift.com and spend all day looking at really cool outdoor cooking gear.

SPEAKER_01: 28:02

Yeah, well, don't spend too long. Make sure you place your order so you get everything in time. And, you know, that's one of the things too that I love is that food is it brings about that fellowship, friendly fans, uh, you know, family, friends, and that experience of being able to enjoy whatever it is, man. It's a holiday or it's something that you're out there in the woods. And I love that you guys have something that's small and portable to something that's great in, you know, in your backyard that is also easily movable uh with the Woodwind Pro. And that there's something for everyone here. And I think no matter what it is you're doing, whether it's you know, holiday cooking or you're out there at at the camp, right? I mean, a lot of times people are out in public lands, you need that accessibility to you know fire something up quick and it's something that's reliable and I think it's you know easy to be able to operate and has a lot of options. So, you know, I've I've just I've fallen in love with the brand, man. I love the everything you guys have, and uh, you know, it's a pleasure to be you know having you on here and working with you guys, man. I really appreciate you.

SPEAKER_00: 28:53

Well, we thank you. We thank you a lot. I mean, like you just mentioned, two things bring people together, and that's fire and food. And it goes all the way back to the primitive times in the cademan era. I mean, that's what they did. They gathered around, they ate food and sat around fire. And and that's what Camp Chef's really embodied and embraced and wants to bring people together with fire and food, and we have a great opportunity.

SPEAKER_01: 29:13

So well, that's amazing, man. And I know you mentioned the website there, campchef.com. Uh, are the socials all the same? Why don't you go ahead and plug those real quick?

SPEAKER_00: 29:20

Yeah, you can find us on Facebook, you can find us on Instagram, find us on TikTok, all the places. Uh, just uh search for Camp Chef. Um, we're the way to cook outdoors.

SPEAKER_01: 29:31

Nice. Well, hey, Brooks, thank you once again for joining me today. Uh, I look forward to having everyone check out this podcast and make sure you check out the show notes and the links below and go get yourself some camp chef gear, everyone. Y'all have a good day, and thanks again, Brooks.

unknown: 29:44

Thank you.

SPEAKER_01: 29:45

Cheers.