...this may help when describing temperature differentials... To describe the temperature differential it is known as "Variation" - either an average (as you described) or, with more critical situations, as a plus/minus value such as ±20 (for example 300 ±20 (set temp is 300 and the "Variation" within the chamber could be as much as 20 degrees lower or higher) To describe the differential , as measured by your numerous thermocouples, the term "Fluctuation" should be used. Again, it is described as plus/minus and is generally a higher figure than the "Variation" - and that is used to describe the maximum differential at any one point (e.g. at the bottom, back left or top, middle). This is what you will need to know when working out the temperature on the top shelf versus the bottom shelf (and anywhere on each shelf). Sorry for the long-winded response but I thought it would be useful...
I just ordered the Timberline 850. I hope they fixed all the issues with the fan, thermostat, auger, motor, WiFi et al by now. I ordered Grill Grates too hoping to get sear at 500*. Time will tell
@@TN-ic3nb I recommend them. I used a laser reader when my grill hit 500* to check the grates surface. I got 625* and the sear is great. If there is a downside the grates drop drastically in temp after searing the first side so I recommend that you buy enough surface area so you can flip to a new hot spot. I bought 3. The timberline 850 is amazing! I’ve made ribs, pizza, burgers, steaks and cooked a whole chicken. Everything was super juicy and delicious. Chicken wings tho need some work as they were rubbery. When cooking at high temperatures you get hardly any smoke so the grill works more like a convection oven. Good luck.
One thing to note is that a little research will show you these are made in china not the US anymore and are very prone to fires at temps near 500. The workaround is to double up the heat baffle or put tinfoil slightly raised on the drip tray. When fats/greases hit the drip tray at high temps, they instantly ignite. Try burgers at 450-475
Camp Chef Woodwind 36 are sold out. Looking for another option so came here. What are your thoughts on the Ironwood vs Weber Smokefire? I've been hearing Weber had some issues, but your review did not encounter those problems with the Gen 2.
Weber did make a lot of improvements with their second generation of SmokeFire. Both the Ironwood and SmokeFire are excellent pellet grills - the SmokeFire is a little larger (at the same price point), and gets about 100 degrees hotter. It also offers Bluetooth connectivity. But let's not shortchange the Traeger - they're the #1 name in pellet grills for a reason! I would compare the two models you're considering on our site and look at the pros and cons. Either way, you'll get a great grill!
I have the 650, it works well as described, hi tech, very easy to use, but my only complaint is it doesnt produce much smoke, even on super smoke. So for real smoky flavor I would not buy one again.
