Can a Pellet Grill Fool a Texas Pitmaster?

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16 май 2024

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Комментарии : 515

@Jonbob836 9 месяцев назад

Every time you and Bradley get together it's a good time! I'm so happy the inner scientist let the data show the results as they are and not let your preferences shine.

@ProduceWithGibbs 9 месяцев назад

Jeremy looked so defeated haha. The way he just sat and stared at the briskets after the decision. 😂

@whosradl 9 месяцев назад

It would be great to see a video where 20+ participants with varying levels of BBQ knowledge and experience, who don’t know the variable ahead of time, do a blind triangle taste test to see if they can pick the odd one out and then, if they can, ask them which they preferred. This would still be a single data point, but I think would be more interesting than a side by side comparison because you’re already biased to “what’s the difference between these two,” and especially if you know the variable.

@bigbfromaz 9 месяцев назад

I think that would be cool as well.

@TheGRUMPSY 9 месяцев назад

Lone Star Grillz built in Conroe, Tx is a pellet smoker built like an offset and cooks like one! Makes cooking fun again.

@cablebfg 9 месяцев назад

Hey Jeremy and crew! You're the reason I own the Woodwind Pro. I have followed you for nearly a year now and very much enjoyed the content. I think having the Woodwind Pro on the market is amazing because my weekends are packed and I don't have time to watch over a grill right now. I love running the pellet at night and trusting it will keep things incredibly consistent. Just know that I still think and practice a lot of your preferred methods of smoking that you use on the big offsets. I started with a little PK Grill and made great stuff there as well. Thanks for the comparison and the videos over the last few years.

@JustinMock1 9 месяцев назад

Always enjoy these collab videos. Any chance the music volume could be matched with the vocals volume? I find myself having to constantly turn the volume up and down so I can hear words but not get blasted by the music.

@copper4eva 9 месяцев назад

I plan on buying a kamado grill soon, and this motivates me to figure how best to smoke briskets on it. Because it’s clear you can still get really good smoke with a little wood. Although the bark on the pellet wasn’t as strong in this video. Brad even stated the offset was barkier in the blind test.

@jefffinney6806 9 месяцев назад

I don’t know why it’s so hard to come over to the pellet side. It’s so easy and the results are consistently awesome!

@samagee2211 9 месяцев назад

You have to love playing with fire to understand why

@jefffinney6806 9 месяцев назад

@@samagee2211 I hear ya. Maybe that’s why I won’t buy an offset. Last thing I need is another hobby. I’ll just keep rocking with my pellet.

@SmokeAndVine 9 месяцев назад

Come..... Come to the dark side..... :)

@sybrwookie 9 месяцев назад

Because for some, being a gatekeepy douche is like 3/4 of smoking.

@jmacallan448 9 месяцев назад

@@SmokeAndVine it's actually the brighter side! considering the bark

@KawaRider88 9 месяцев назад

What pellets and wood chunks did you use for camp chef??!!

@Matt-1926 9 месяцев назад

Just started the video can't wait to see the results, but wanted to chime in and say I think for future comparisons Jeremy should have trimmed and seasoned both briskets. You are trying to compare the quality of the smokers so the meat that went on should have been as close to identical as possible.

@robertscheidemann5745 9 месяцев назад

Drop the mike! Great video that clearly allows your viewers to decide for themselves what approach will best fit their needs (especially the time/hassel demand) to make great Texas Style Brisket! My only question is (in case I missed it in the video) is what type of wood pellets and chunks were used in the Woodwind Pro? Thanks to all y'all!

@Sheps246 6 месяцев назад

Such a great comparison, pretty amazing for camp chef to be able to stand up to an offset. I wish there was more detail in the video about the process on the camp chef, type of wood chunks, how often we're they out in, what kind of pellets, was there a water pan, ect. Would love to hear about those so we could try and replicate those results!

@brewster84067 9 месяцев назад

Great video guys. I've come to realize that if you're really in the game, having both (offset and quality pellet grill, I have the Yoder) is the conundrum we love to have, because it's the game of figuring out which one is the 'right' one for the situation that keeps us watching these vids and running our pits. Our loved ones doing the sampling get the benefits while we ponder the results. These are the kind of sleepless nights that I enjoy :).

@All2Skitzd 9 месяцев назад

For long cooks I start on my offset then move to my Weber Smokey Mountain with temp controller, for lazy cooks I used Weber Smokey Mountain and my pellet grill is like my outside oven.

@dallhoc2895 9 месяцев назад

I have a pellet and off set cooker. I've used both for the same cook. Off set for few hrs for smoke the wrap and finish in the pellet grill for temp. I didn't want to heat the kitchen or spend all day in 107-degree heat. It came out great.

@Cylvester7 9 месяцев назад

I do the same. I have a cheap offset I use for the first 3-4 hours, then I do the rest of the cook on the pellet smoker. 99% as good as a full offset cook.

@CoolJay77 9 месяцев назад

I've been meaning to acquire a pellet cooker just to do that. I am glad to hear the strategy has produced a great result.

@lyleswavel320 9 месяцев назад

Definitely agree on the paper wrap, best with tallow, it has produced the best brisket for me, either in camp chef or wood and charcoal barrel

@charliebrenneman7427 3 месяца назад

I have done about a half dozen cooks on my Camp Chef Pro and they have all been successful. When I re-heat the leftover frozen meat in the microwave my kitchen smells like a campfire. It's crazy how much smoke it retains. I use all purpose Pit Boss Competition pellets and then experiment with different flavor B&B/Weber wood chucks/chips based on the meat. I really throw a lot in that smoke box for as long as I can because it does end up tasting great with good bark, and it's just more fun that way.

@bencarpenter5275 9 месяцев назад

I have an offset and a traeger. This past weekend I smoked in the offset for about the first 4 1/2 hours and then put it on the traeger to get some sleep. I really think that’s the best of both worlds when it comes to flavor and it’s still somewhat convenient because I’m not tending a fire at 3am. Love the video as always!

@jerryjensen5052 9 месяцев назад

I do that with my weber and pit boss best of two worlds

@chasdro 9 месяцев назад

This is a great idea.

@All2Skitzd 9 месяцев назад

I do the same thing with Brazos offset then my Weber Smokey Mountain with temp controller. I told my boss about it and now he does the same thing with Lonestar offset and BGE with temp controller.

@bravomusicman21 9 месяцев назад

That’s my go to as well. Brisket and ribs. Get the offset smoke on it, finish in the pellet. Wrapped or un wrapped. It’s a great method

@user-qk7fi4ds1x 9 месяцев назад

I enjoy your experiments and experience in your channel. Thank you. Id like to see if using charcoal pellets in the treager pellet smoker, if one can get offset type results.

@CoolJay77 9 месяцев назад

Great honest review. This ought to be repeated on shorter cooks, such as smoking pork ribs. The brisket was left unwrapped for long hours in the pellet smoker. I wonder if the pellet grill will rival the offset on a shorter time of exposure to smoke.

@takeflight4666 9 месяцев назад

I love these type of videos!

@copper4eva 9 месяцев назад

Really cool video. I noticed the Asado style wood fired grill with the wheel. Are we going to get some videos on that?

@vshular1 9 месяцев назад

Great video! Love your content!!

@jessiesineath7702 Месяц назад

I have the woodwind pro as well. Yeah its not a offset smoker but still gives of really good smoke. I noticed when you added the wood chunks you turned the handle right off the bat, i always let mine burn about 5-10 minutes first then turn it so it can smolder. Im still pretty new to this smoker, i was just under the impression to leave the lever down first so the chunks can catch fire

@Guysguitars864 9 месяцев назад

I would love to see you try the smoke daddy heavy d heat deflector. It is supposed to do something similar and can fit into any pellet grill.

@SJ-zb4vv 9 месяцев назад

Woodwind pro with a rotisserie setup could possibly be tops for easy mode.

@SmokeAndVine 9 месяцев назад

Love that idea!

@mitchellbjerke5547 9 месяцев назад

If you had a regular pellet grill could you just get a chunk or two smoldering amd set it on the diffuser plate or just the grill grate near the meat?

@allenbateman3518 9 месяцев назад

Thank you Jeremy for doing this.. So many folks slam a pellet smoker. A lot of times it is so much easier convenient to throw any protein on one and just go about your day instead of having to sit and "baby sit" an off smoker. They are both great at works best for you. I love them both...

@brandonanton3336 9 месяцев назад

That place you are cooking at looks absolutely amazing 😻

@christinadivirgilio428 9 месяцев назад

Got a pitboss Austin xl pellet smoker. The cooks have been amazing. i have converted from an offset. it's so close to taste with little work that it's a no-brainer

@Christgoldberg 9 месяцев назад

I love the fact that Brad left the blind fold on as long as he did. That was hilarious. I'd be curious to see a comparison between a gravity fed with wood chunks in the ash bin and an offset.

@rybodelerium 9 месяцев назад

Jeremy + Bradley videos are the best. More!

@Jonbob836 9 месяцев назад

yes

@javierbaez2032 9 месяцев назад

Jeremy I don't know why you looked so surprised. I literally bought my Woodwind Pro because of YOUR reviews! The thing is pretty awesome, and I continue to learn watching your videos. Keep up the great work!

@donlinsky7588 9 месяцев назад

So did I, although I bought it from Andersons smoke show link when him and Jeremy did that video on the Camp Chef together, I think on zoom. I guess that's what they used. I love my CC Woodwind Pro 24 so far. Love all your videos Jeremy!

@roberthartwell7952 8 месяцев назад

I did too! Jeremy's video's helped me really nail smoking meats. My CC Woodwind Pro 36 is definitely a step up from my Pit Boss Pro. The food and grill have been phenomenal. Thanks so much Jeremy!

@SinisterMD 9 месяцев назад

I'd be curious to see if something like this would be possible with another pellet smoker if you used a smoke tube or something with chunks/chips to see if that helps or if it's more that little wood chunk chamber the Woodwind Pro has. Very interesting they're that close.

@AmirhoseinHerandy 9 месяцев назад

Can you please also check the heavy d, which is basically the same thing retrofit for other pellet grills?

@kris2fur64 9 месяцев назад

Awesome vid. I picked up a woodwind pro 6 months ago because of your other vid and it was an awesome decision. Keep up the good work with the vids.

@meshfreak 9 месяцев назад

I also picked one up because of his video on it. No regrets. It cooks amazing bbq. :)

@SmokeAndVine 9 месяцев назад

Heck yes!

@MasterMoore2010 9 месяцев назад

Good morning. Love the video. Needed to know the details on temp. And what pellets you used? Normally you would go over that in the past. Wondering why you didn't do it on this video?

@scironmike 9 месяцев назад

I use a Cookshack FEC100 and there is an accessory called the PA026 that lets me put wood chucks on top of the fire box. I also use a Pitts & Spitts smoke cage and throw on wood chunks here and there when I remember. I think the smoke flavor is indistinguishable from an offset smoker.

@All2Skitzd 9 месяцев назад

Last time someone said that about their FEC100 they was really cocky about it and Jeremy asked if they wanted to do a video to compare but they went silent.

@barddzen 9 месяцев назад

I have an issue at times and don’t know how to solve it: I do brisket cooks generally 12h unwrapped @ 200, wrap with tallow till hit 203, rest in cooler till eat. This produces a decent brisket but at time there is a GIANT fat pocket inside of the meat that I then have to cut off the slices. The outer fat cap fat is rendered, but this is inside and doesn’t seem to render much. Any ideas what I can tweak or do?

@killabeeezz 9 месяцев назад

Check out Lone Star Grillz Pellet Grill. Manufactured in Conroe, TX (Houston). It's as close to an offset as you can get.

@donnyayers1460 9 месяцев назад

Badass video. You guys killed it.

@BigWood76 9 месяцев назад

I’d love to see how the gravity fed smoker holds up.

@larrysioxson2567 9 месяцев назад

Good question. I’d like to know how well the Woodwind Pro does versus a gravity fed smoker like the Old Country Gravity Fed Smoker that Jeremy used to have.

@CoolJay77 9 месяцев назад

There are those who ran just wood in gravity smokers. That would be great comparison to an offset.

@thom1879 9 месяцев назад

@@larrysioxson2567 I have the Old country gravity fed. It is about 90% of the way flavorwise to an offset with the ease of a pellet smoker if you add a controller.

@ericthibault8875 9 месяцев назад

There have been a few channels that did masterbuilt gravity vs woodwind pro. Every video I have seen masterbuilt wins out albeit by a very small margin. Results with old country would probably be similar

@RYTF5 9 месяцев назад

@@thom1879 you need to add a controller? I thought they had one and that was the point of a gravity fed lol.

@BrianPrendergast 9 месяцев назад

I've never seen you guys try a gravity feed charcoal. Seems like it's the best of both worlds. I love mine but curious what the pros could do with it.

@jeredmansell2574 9 месяцев назад

what size woodwind pro were you using. I'm not sure I recall you saying. I'm guessing it was the 36. Thanks for always making such quality content.

@tpharo34 9 месяцев назад

Man I love this… I love smoking meat. Cool to see all the guys I follow in bbq! I’m in San Antonio love to catch you guys in action.

@VirginiaBronson 9 месяцев назад

Great experiment! And i appreciate that the taste test was blind.

@billbryant1288 9 месяцев назад

Double blind next time please

@moofbite 9 месяцев назад

Just about to buy a Woodwind Pro, so this video has come at the perfect time! Nice one guys.

@cablebfg 9 месяцев назад

I love mine! Worth the investment so far.

@mattmcgriff5952 9 месяцев назад

Love my woodwind. It’s a great piece of kit.

@zigwil153 9 месяцев назад

I've been doin this for 20 years. I enjoy the process more than the food. The cook is a ritual to me.

@whaattheef2169 8 месяцев назад

Thinking of getting a new smoker! I’ve had a pit boss pellet smoker and just need more smoke. Any recommendations? I’ve been looking at the Kamado big joe, taking suggestions

@mello188 9 месяцев назад

@smokeandvine (Carlos Bradley) can you do a video on what exactly you did to cook the brisket on the woodwind pro, like technique, how long was cook time, and what to look for during the cook?

@mybook1234 9 месяцев назад

Awesome video! On the fence with the woodwind pro. What smoke level setting was the woodwind set to? 10? Also what type of wood chunks did you use?

@SmokeAndVine 9 месяцев назад

Pretty sure it was set to 7.. it's my usual "go-to" setting.

@mybook1234 9 месяцев назад

@@SmokeAndVine that’s good to know! Is 10 “too” much smoke?

@ourlifeinwyoming4654 9 месяцев назад

If you tried the beef ribs that came off our Yoder YS 640 yesterday, I think you'd be amazed. Knowing what you're doing is far more important than what you do it on. It's just like golf; expensive clubs won't make you play better. Most of all - just have fun!

@jdonthetrail9041 9 месяцев назад

Adding a smoke tube (with a mix of pellets and flavored wood chips) or 2 to my Pit Boss makes the difference even harder to tell. Great vid Gents

@matthewsanchi8399 9 месяцев назад

Great video and very surprising. Been watching your stuff for years and always love when Brad is in an episode. I’m a big camp chef fan but did not love the price to build quality on the woodwind pro. The wood box could be bigger too, but I’m considering it. I’d love to see your thoughts on the Lone Star Grillz Pellet smoker. That’s my number one pick but have no seen it live. I just don’t have space or time to do offset in my life yet but love to BBQ. Would appreciate your thoughts. Perhaps a LSG Pellet review. Thanks again keep it up.

@TheForgottenMusketeer 9 месяцев назад

I would love to see Jeremy review the LSG pellet grill.

@cablebfg 9 месяцев назад

As an owner of the Woodwind Pro, curious what you thought was off about the product? I love mine and the build quality seems very high.

@user-fz6kx4bz3t 9 месяцев назад

I don’t have a woodwind pro (yet) I currently have a recteq 1250 and it’s awesome. I don’t have anywhere near enough time for a stick burner so I can cook all day from work. I’ve really been looking to have mine modified with a smoke box or buy a woodwind pro because video after video shows that smoke box 100% makes a difference over a normal pellet grill.

@Christobevii3 9 месяцев назад

I wonder if a smokeAI using wood chips would work well for a retrofit?

@user-fz6kx4bz3t 9 месяцев назад

@@Christobevii3 from what I’ve read the smoke generators don’t work for good smoke taste because the wood isn’t burning hot enough to hit some chemical reaction that I can’t remember the name of. That’s why this has been such a big thing with the woodwind pro.

@jonasgeez2140 9 месяцев назад

Wow look at all that cut stacked firewood that's awesome

@EatMoreVegans 9 месяцев назад

Hey Jeremy - looked like a fun cook. How much of a role do you think the difference in wrapping method made in the end result? Amy chance Goldees is on to something here?

@cody_the_bum8946 9 месяцев назад

Gravity fed is the closest to a stick burner. I have actually had people ask what offset i have. Put the masterbuilt up to compete

@CoolJay77 9 месяцев назад

Have you tried running the MB on just wood? Some people have gotten great results that way, but it might mess up the chute area.

@cody_the_bum8946 9 месяцев назад

@@CoolJay77 I haven't tried just wood. I run 50/50 in the hopper with chunks in the ash box

@Atekcs 9 месяцев назад

Wait! What!? An easy bake oven that tied with an offset! Mind blown. This is gonna crush so many offset purest! I would like to see a comparison between the Masterbuilt Gravity Series and an offset. All in all an excellent video!

@darrenc3895 9 месяцев назад

Click bait. This were the case Franklin would have four pellet smokers.

@bravomusicman21 9 месяцев назад

Well, they would need about 400 pellet grills. No substitution for that.

@L.Scott_Music 9 месяцев назад

Jeremy, I noticed that you place the brisket very forward on the rack in the big smoker. Why not deeper inside?

@williammerkelz7260 9 месяцев назад

Comfort Texas! That’s where My Mom was from! I have an Aunt and Uncle that still live there! Another Awesome Video Brother!! You the Man! 🙌🏼

@MadScientistBBQ 9 месяцев назад

Right on

@robertdowling4123 9 месяцев назад

From what I’ve seen on you tube the Woodwind Pro burns through the wood chunks in their smoke box every 30 to 40 minutes which then requires you to refill the box to keep the wood chunk smoke flowing. Sounds like the same baby sitting as an offset. The Lone Star with 50% wood chips/ 50% pellet blend truly allows you to get close to offset flavor in a true set it and forget it mode.

@shanzman1 9 месяцев назад

I have the Camp Chef XXL Pro Vertical and I do not see that at all. It usually last about 2 hours, and typically, it takes seconds to add more.

@loganskis 9 месяцев назад

Chips burn up quick in 30-60 minutes. chunks no. Box full of chunks lasts several hours in my windwood pro set to 225

@All2Skitzd 9 месяцев назад

@@loganskis Lonestar has a method that mixes chips and pellets in the hopper

@cablebfg 9 месяцев назад

There are also different settings on the camp chef to allow more burn or less. I think the first few hours of smoking are the time to truly pump the smoke flavor into the meat. So for me, the set it and forget it nature of the Camp Chef shines after the first handful of hours. Like overnight. Or start early in the morning and just cruise through the rest of the day. Cool note about that other grill though!

@shanzman1 9 месяцев назад

@@cablebfg I was able to finally do an overnighter without waking numerous times throughout the night like I did with my ceramic. I loved my ceramic, but I could not set alarms on it, nor could I monitor it nor could I add more wood during the cook easily. As I stated before, my wife liked the ceramic products, but she absolutely loves what the camp chef is putting out.

@jeryd5542 9 месяцев назад

Wood love to see Lone Star Grillz pellet grill with there wood chips blended into the pellets vs theWoodwind Pro.

@richhansen8617 9 месяцев назад

Get your hands on a Lone Star Grillz Pellet Smoker and try this.

@bryanin82 9 месяцев назад

Bought a camp chef woodwind pro after Jeremy's first video. Can confirm it makes amazing BBQ!

@All2Skitzd 9 месяцев назад

How's it feel, I was going to buy one but the weight to price ratio kinda scared me.

@wesleywahl9675 9 месяцев назад

I’d like to see a similar comparison with Lone Star Grillz pellet grill, especially since they started selling wood chips to mix with the pellets.

@StoryofCroy 9 месяцев назад

WW Pro owner here. I have found that using an Activated Charcoal Rub helps create the bark that an offset does, and using the foil boat method works wonders on leaving the fat cap exposed longer and rendering it better. The other trick that works best for a pellet smoker is to trim the fat more than you would with an offset. It helps the bark set up easier as well. I also smoke it longer and lower temp, then rest it over night in the cooler. My brisket are coming out spectacular with very minimal effort on my part.

@andrewpopik2357 9 месяцев назад

Could you share your method in detail? Trying to improve my Pellet game. Unfortunately don't have a Pro, just a regular Woodwind.

@rattlesnakebbq 9 месяцев назад

Jason...FYI, Lone Star Grillz is now selling hickory wood chips (sized to go through their auger) along with hickory pellets at a 50/50 mix ratio to produce a much more smoke flavor in their pellet smoker...better than Camp Chef

@kprowler 9 месяцев назад

Don't try that in a Yoder. I have 3 Yoders, and sent some 50/50 mix with LSG wood chips. Needless to say, I was up at 1AM tearing the auger apart, lol.

@rattlesnakebbq 9 месяцев назад

@@kprowler Exactly...the wood chips are for the LSG which has a different auger than others...LSG made a disclaimer saying the wood chips may not work in other smokers...in other words...do it at your own risk...am sorry that it caused you problems on your Yoder...hope it didn't damage it... The owner of LSG (Chris) has verified that a 50/50 wood pellets and wood chips works on theirs... I should be getting my new LSG pellet smoker any day now...and have already got everything ready to try the 50/50 method... Take Care...happy smoking!

@briannakash1875 9 месяцев назад

Hey Jeremy, love the videos. Have you ever checked out the Lone Star Grillz Pellet? It can take pellets In addition to wood chips. I own one and the flavor of it is unreal. It's a beast of a smoker. Closest to stick burner I've ever tasted.

@shaneallee6168 9 месяцев назад

You beat me to it.

@praetorxyn 9 месяцев назад

Came here to say this. I've never seen anyone put it up against the Camp Chef, but everything I've seen says it wrecks every other pellet smoker. I'd like to get one at some point, but I need to get my deck rebuilt first, alas.

@melvingibson4525 9 месяцев назад

Man I looked that thing up and it's $3000. That's some serious dedication to barbecue lol. Seems like a very nice unit though

@praetorxyn 9 месяцев назад

@@melvingibson4525 It’s custom fabricated as far as I know. I don’t think they just have a warehouse with a hundred of them sitting in it: I think when you order one, they spend weeks / months making it by hand. That’s what they do for most of their pits, but the Pellet Smokers might be more mass produce able since they’re less customizable, I’m not sure. Either way, it’s reputedly in a league of its own in terms of smoke flavor on a pellet grill (before the Camp Chef one that takes wood chunks came out, anyway, I haven’t seen the two compared), you can easily remove the ash without having to take all the grates and such out unlike all the other ones, you can cook with charcoal in it with an insert they sell, and the whole thing is 1/4” steel, so it’s just built like a tank compared to most on the market. It also uses FireBoard technology for monitoring and control. Which is the best their is IMO. It’s worth the price IMO, but I haven’t bought one as I don’t have a place to put one.

@DblA760 9 месяцев назад

Came here to ask the same thing, please do a review or a side by side with the woodwind!

@xmikemurphyx 9 месяцев назад

I'll have to try to remember to finish this tomorrow, i think i just woke up the neighbors with that music volume. 📢

@benwagoner9741 9 месяцев назад

Great video! I do think you should have used the same method of wrapping for both. That would have been a better comparison IMO.

@billbryant1288 9 месяцев назад

Yes. Much more scientific if there are fewer variables.

@BiffBuffchest 9 месяцев назад

I think the same person should have prepared both.

@wesleymargeson1134 9 месяцев назад

I think they made the right decision. This is more like a throw down between the methods. Do the best you can with each cooker so people can judge what works for them, since the best approach isn'tthesame for each..

@robertjason6885 9 месяцев назад

@@wesleymargeson1134 Agree...I posted differently above...Jeremy explained it should be how each expert of HIS method should have free reign..including the trim. I agree with your assessment as well.

@SmokeAndVine 9 месяцев назад

Totally get what you're saying.. I think our ultimate goal was to see if we could full a legit "pitmaster" into thinking the Camp Chef brisket was actually done on an offset. So we wanted to cook that Camp Chef brisket in the very best method for a pellet grill.

@comrad3question982 9 месяцев назад

Was there a smoke number setting on the pellet grill for this test?

@surge3158 9 месяцев назад

Please make a video reviewing the Ninja Outdoor Smoker! Do you have anything in the works? I love mine, but I would like to see your opinion on how that tiny grill/smoker compares to the larger and more proper equipment. Smoky grilled chicken in less than 30 minutes is an absolute win in my book.

@907jl 9 месяцев назад

I'd love to be able to cook on my home built RF stick burner year round, but it's just not practical up here(Alaska). That's where the pellet grill really shines, IMO. My MAK 2 Star will turn out great Q year round. I've smoked brisket at -10F( no wind) and it holds temp no problem. When it's windy all bets are off. And if it's -10F and windy, I'm a sissy and cook inside! Plus, the MAK will hit 450F-500F, so it also handles grilling really well. Amazing steaks and pizza.

@aaronroberts2705 9 месяцев назад

I would like to know how he had the pellet set up. What pellets and wood chunks did he use? He run wood chunks the whole time, wide open?

@timr0by 9 месяцев назад

Gotta use mesquite pellets on a pellet grill. The extra richness of mesquite really helps on a pellet grill versus an offset.

@deanweiss7913 9 месяцев назад

Question - was the brisket on the WW Pro cooked fat side up or down? I've read that briskets should be fat side down on cookers where the heat comes from underneath.

@SmokeAndVine 9 месяцев назад

Fat side up, and then cooked on the very top grate! :)

@deanweiss7913 9 месяцев назад

@@SmokeAndVine Thanks for the reply. I'll have to give that a try next time I do a brisket on my mb560.

@brycepatrick3466 9 месяцев назад

How do y’all clean your cutting boards after trimming raw meat on them? I have a big cutting board for brisket trimming and it’s a pain to wash cause it won’t fit in the sink.

@texasbradley 9 месяцев назад

I have the xl version of the woodwind, and you have to feed it wood chunks every 45 minutes. Did yall do that?

@thealterator 9 месяцев назад

In australia, the briskets i buy have a large thick point with a layer of fat running through it. Should i trim that top "cap" off as part of the trimming process?

@MadScientistBBQ 9 месяцев назад

I would trim it down to about 1/4 inch

@chriznick 9 месяцев назад

I have both! I cook in my offset to 165 After wrap it goes on my camp chef to finish it off

@jbroadnax723 9 месяцев назад

The barbecue collab game is fire!

@briansupermag3918 9 месяцев назад

Good video. Shows how well pellet grills are producing great BBQ. I absolutely love my Lone Star Grillz pellet smokers. You couldn't get me to use any other pellet grill.

@btdtgg 9 месяцев назад

I've been torn between the Masterbuilt 1050 and the Woodwind Pro 36". Problem here in Canada is the Woodwind is $1000 more than the Masterbuilt. Not sure it's worth it.

@markmelton8676 9 месяцев назад

Great video. I have a WW 24 (not pro) and love it. Going to pull the trigger on the pro soon. I never would have realized you were from my hometown. I was watching this video & my wife walked in and said "Jeremy" LOL. She went to high school with you. Small world man!! Keep up the content!!

@MadScientistBBQ 9 месяцев назад

Haha so funny! What is her name?

@markmelton8676 9 месяцев назад

@@MadScientistBBQ Let me figure out how to message you privately

@MadScientistBBQ 9 месяцев назад

@@markmelton8676 you can just send on Instagram and my wife will find it for me

@TheQuailtail 9 месяцев назад

Looked at your smoker this afternoon. You were next door to me cooking and filming. Subscribed to your channel. Versailles KY

@backtothenorm 9 месяцев назад

Can compare a Pitts and Spitts Maverick smoke cage to and Woodwind Pro?

@ollygee 9 месяцев назад

Would be good to throw a Masterbuilt gravity series in there next time !

@nickparrinello3302 9 месяцев назад

Love watching you guys!! Such an intimidating piece of meat!!

@bigun89 9 месяцев назад

I have found that care and attention to detail makes more difference than what type/how expensive your smoker is. I can make knockout pork butt on a $129 smoker.

@Mayo_ketchup_bhb 9 месяцев назад

What wood did you use.

@mikealberti9726 9 месяцев назад

Thank you for the honest feedback. As usual excellent content. Please review the Recteq 700. I really want to know. I have a very small back yard. I am seriously considering an offset. The problem is there isn’t room for both. Anyway thanks for another great video.

@2005Pilot 9 месяцев назад

Can you get a reliable wood source (not $$$ store bought)? If so- Get the Stick Burner!

@mikealberti9726 9 месяцев назад

@@2005Pilot Yes, plenty of fruit trees and hardwoods in South Carolina.

@terryhays1551 9 месяцев назад

You should try the lone star with the 50/50 pellet/wood chips mix. Would love to see

@NuttyElf 9 месяцев назад

I've had my eye on the lone star, made in usa. Not a fan of woodwind china made. would love to see a review of it.

@michaelhoapili4688 9 месяцев назад

which pellets did u use

@bdiddlemcgriddles 9 месяцев назад

How about the pitts and spitts wood chunk basket attachment?

@alfies98 9 месяцев назад

Makes me happy, with a small british garden, an offset is too big, but a pellet grill would fit perfectly!

@carlmyrick6866 9 месяцев назад

What's your thoughts vs a gravity smoker?

@tomm9493 9 месяцев назад

Jeremey, how did you know that I just got delivery yesterday of a Woodwind Pro 24? It took me most of the afternoon to assemble it, but it's exciting to hear that your end result is comparable with an offset! Thanks for another great video.

@robs9174 9 месяцев назад

I drove 6 hrs each way to go pick up a woodwind pro 34 as they aren’t available in Canada . Found a store in Kingston ON that had a few on hand ( brought in from the US I guess )