You’re standing in the middle of a windy campsite in the Sierras, the sun is dipping behind the pines, and three kids are asking when the tacos will be ready. This is where most portable stoves fail. They flicker. They sputter. They don't have enough surface area. Honestly, if you’ve spent any real time cooking outdoors, you know that the difference between a "good" trip and a "great" trip often comes down to BTU output and elbow room. That is exactly why the Camp Chef 3 burner grill—specifically the Pro 90X and its siblings in the 16-inch system—has become a bit of a cult legend among overlanders and Boy Scout troop leaders alike.
It’s big. It’s heavy. It’s definitely not for backpacking. But it works.
Most people underestimate how much space three independent burners actually provide. We aren't just talking about boiling water for coffee while frying eggs. We’re talking about having a full-sized professional griddle on two burners while a massive pot of chili simmers on the third. It’s about modularity. Camp Chef didn't just build a stove; they built a chassis.
The Raw Power of 90,000 BTUs
Let's talk about heat. Most "high-end" camping stoves you find at big-box retailers push maybe 10,000 to 20,000 BTUs per burner. The Camp Chef 3 burner grill systems, like the Pro 90X, usually pump out 30,000 BTUs per burner. Totaling 90,000.
That is an absurd amount of power.
To put that in perspective, your high-end kitchen range at home probably tops out at 15,000 or 18,000 BTUs on its "power" burner. When you’re cooking outside, you are fighting the elements. Wind is a heat thief. It sucks the energy right off your pans. Because Camp Chef uses these massive, cast-aluminum burners, they maintain thermal mass and fight off the breeze better than those flimsy pressed-steel burners found on cheaper units. You can actually get a sear on a ribeye in a 15-mph wind. Try doing that on a standard suitcase stove. You'll just end up with gray, steamed meat. Gross.
Wind Screens and Heat Control
One thing people get wrong about these stoves is thinking more BTUs equals more burnt food. It’s actually about the range of control. The knobs on the 90X allow for a surprisingly decent simmer, though, let's be real, these things are built to roar. The built-in windscreens on the Pro models are a massive upgrade over the older versions. They wrap around the burner base, creating a pocket of still air.
If you’re using the older Explorer 3-burner model, you might notice the flame yellowing a bit in high wind. That’s incomplete combustion. The Pro series fixed this with better housing.
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The Modular Ecosystem: It’s Not Just a Grill
Basically, calling this a "grill" is a bit of a misnomer. Out of the box, it’s a triple-burner stove. The magic happens when you start adding the 16-inch accessories.
- The Professional Flat Top Griddle: This is the heavy hitter. It covers two burners and turns your campsite into a diner. You can do 12 pancakes at once.
- The Grill Box: This is what actually makes it a "grill." It has internal heat diffuser plates that turn the raw flame into infrared heat, preventing flare-ups.
- The Artisan Pizza Oven: Yes, a literal stone-lined oven that hits 700 degrees.
This modularity is why you see these stoves at every tailgating event in the South. You aren't locked into one cooking style. You can swap the grill box for a stock pot in thirty seconds. Most brands try to lock you into a single-use appliance, but Camp Chef leaned into the "Swiss Army Knife" philosophy. It’s smart engineering.
Why Weight is the Only Real Downside
We have to be honest here: this thing is a beast.
If you have a bad back or a tiny hatchback, the Camp Chef 3 burner grill might give you second thoughts. The Pro 90X weighs in at about 60 pounds. That’s before you add the griddle or the grill box. You aren't hauling this 500 yards to a picnic table. This is a "tailgate down, setup right next to the truck" kind of rig.
The legs are adjustable, which is a godsend on uneven dirt. You’ve probably spent time shoving rocks under the legs of a cheaper stove to keep your oil from pooling on one side of the pan. Camp Chef solved that with threaded leveling feet. It seems like a small detail until you’re trying to fry an egg on a 15-degree slope.
Fuel Consumption and Reality Checks
Because you’re pushing 90,000 BTUs, you’re going to eat through propane. Do not, under any circumstances, try to run this off those little green 1lb bottles for a long weekend unless you brought a suitcase full of them.
You need a standard 20lb tank.
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Even then, if you’re running all three burners on high, you’re going to notice the tank frosting over as the pressure drops. For most weekend warriors, a 20lb tank will last 3-4 trips, depending on how many people you’re feeding. If you're doing "low and slow" cooking, it'll last forever. But if you're boiling 10 gallons of water for a crawfish boil, bring a spare tank.
Comparing the Models: Explorer vs. Pro vs. Tahoe
It gets confusing. Camp Chef has several 3-burner versions.
The Explorer 3X is the entry-level workhorse. It’s blue, it’s sturdy, and it’s usually the cheapest. It lacks the folding side shelves and the fancy leg adjustments of the Pro series, but the burners are exactly the same.
The Pro 90X is the "luxury" version. It has folding legs (which are way better than the pull-out legs on the Explorer), matchless ignition, and those crucial leveling feet.
Then there’s the Tahoe. This is the one you buy if you’re cooking for a literal army. It has higher side walls and a slightly different manifold setup, but it’s still part of that 16-inch accessory family.
Real-World Maintenance
One thing no one talks about: rust. These stoves are made of steel. While the burners are aluminum or cast iron, the chassis will eventually show some wear if you live in a humid climate or leave it in the bed of your truck.
A quick tip from long-term owners: keep a can of high-temp black spray paint in your kit. If you see a chip or a spot of surface rust, hit it early. And for the love of all things holy, keep the cast iron griddles seasoned. If you treat the griddle like a fine cast iron skillet, it’ll be non-stick for twenty years. If you leave it out in the rain, you’ll be spending your Saturday with a wire brush and a lot of regret.
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Dealing with the "Yellow Flame" Issue
Sometimes people complain that their Camp Chef 3 burner grill is producing a lazy, yellow flame instead of a crisp blue one. Usually, this isn't a defect. It's the air shutter.
There’s a small sliding metal piece right where the burner meets the manifold. If it’s too closed, the mix is too "rich" (too much gas, not enough air). You just slide it open a bit until the flame turns blue. Also, check for spider webs. Spiders love the smell of propane and frequently build nests inside the burner tubes during the off-season. A quick blast of compressed air usually clears it out.
The Logistics of the Three-Burner Setup
Why do you actually need three?
Think about the workflow of a real meal. Burner one has the coffee percolator. Burner two has the bacon going. Burner three is where you're warming up the tortillas or keeping the beans hot. In a two-burner setup, you're constantly shuffling pans around. You’re playing Tetris with hot cast iron. With three burners, the "staging area" is built right in.
It changes how you cook outdoors. It moves you away from "survival cooking" and toward "outdoor culinary." It sounds pretentious, but when you're searing steaks while sauteing mushrooms and boiling corn at the same time, you'll get it.
Is it Worth the Investment?
You’re looking at $250 to $450 depending on the model and the sales. Then you start adding accessories. It’s an investment.
But here’s the thing: these stoves hold their value. Go look on any local marketplace. A used Camp Chef 3 burner grill still commands a high price because they are essentially indestructible. There are no delicate electronics to fry. No plastic hinges to snap. It’s steel, brass, and fire.
Actionable Setup Steps
- Check Your Regulator: When you first hook up your 20lb tank, turn the tank valve slowly. If you slam it open, the safety bypass in the regulator might trigger, thinking there's a leak, and leave you with a tiny, pathetic flame.
- Level the Chassis: Use a small spirit level or a leveling app on your phone. If your stove isn't level, your grease will pool in the corner of your griddle and start a fire, or your pancakes will come out wedge-shaped.
- Season the Burners: Before your first big trip, fire it up at home. Let the factory oils burn off for about 20 minutes. You don't want that "new stove smell" flavoring your first batch of burgers.
- Buy the Bags: Don't skip the carry bags. The stove is heavy and has sharp-ish corners. The bags protect your vehicle's interior and make the awkward weight much easier to carry via the reinforced straps.
- Wind Management: Even with the Pro’s windscreens, try to position your vehicle or a folding table to block the prevailing wind. It’ll save you 15% on fuel and keep your cook times consistent.
The Camp Chef 3 burner grill isn't for everyone. If you’re a solo camper who just wants to heat up a can of soup, it’s massive overkill. But if you’re the designated cook for a group, or if you take your outdoor breakfast seriously, there is simply no better platform on the market today. It’s the gold standard for a reason. Get the Pro 90X if you can afford the extra fifty bucks—the folding legs alone are worth the price of admission.
Once you have the heat and the space of a triple-burner system, going back to a little suitcase stove feels like trying to cook a Thanksgiving dinner on a tea light. It’s just not the same.