Woodwind Pro: Gimmick or Game-Changer? | Mad Scientist BBQ

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25 сен 2022

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Комментарии : 957

@bwl57 Год назад

Wondering if you're gonna have more video developing your technique more on this cooker. Really enjoy your channel and bought the pro based on your reviews. I'm in love so far but would always be curious how a really experienced and thoughtful bbq guy like yourself would master this particular cooker.

@jim6682 Год назад

Thanks for your pellet smoker series. Most of us don't have the time or will to spend all night tending an offset. I started with an offset back in 1999 and that got old quick and I sold it. Now I use my pellet smoker or my charcoal gravity smoker.

@Usersworld94 Год назад

I have almost every item camp chef makes and it's finally nice to see them get the credit they deserve here. Their customer support and products is unbeatable whenever you need something!

@cutterandflame6597 Год назад

This is eye opening definitively, thank you for doing this. I own a camp chef off set that I absolutely love and I have a high end Traeger as well. Often I start on the wood smoker and finish on the pellet. I may be tempted to buy this version of the camp chef in the future.

@thefatherthesonandtheholys9508 Год назад

Love this video. The woodwind brisket looks amazing, regardless if it came off an offset or pellet grill. I would’ve liked to see you smoke two briskets, each on a woodwind pro. One uses the smoke box and the other does not.

@Last_Chance. 11 месяцев назад

That would be great

@billdillard885 Год назад

Loved this comparison! The more I watch you the more impressed I am. Great Work!

@servantleader72 Год назад

Agreed and fancy seeing you here!

@purleybaker Год назад

This is am amazingly detailed review. Thanks for taking the time to make it. Best line was your better half's "you can open your eyes now".

@zickiea172 9 месяцев назад

I love the two grates :-). For the regular non-pro BBQ'er the app is great for busy day-to-day ppl, and coming from a Pit-Boss 1150 (which I loved) this is a game changer ... I grew up doing Jerk Pork over open-pits over weekends etc .. which I go back to for hardcore cooking -- for every day cooking this is pretty amazing. I"ve had ppl who I cook ribs for for friend/family functions, this has been a game changer

@bryanrulz3904 Год назад

I love all the pellet smoker videos you are doing Jeremy. Really helps me out with my pellet smoker and gives me ideas on how to improve my cooks. Thanks brother!

@MaxtheMeatGuy Год назад

Great video Jeremy!

@ConnersWorld Год назад

I have the original Camp Chef Woodwind with the sear box and it is a solid smoker and I highly recommend the sear box as a reversed seared steak is amazing, if you try it you will not go back to cocking steaks the same EVER AGAIN! I have had my Woodwind for 7 years and only issue was the auger motor about 2 years ago I had to change but this was user error as I did not clean out the pellets before a bad rain and the humidity swelled up the pellets in the auger tube. Amazing machine you do not need all the blu tooth stuff unless you really feel you do! Just the basic set it and forget it is worth every penny! And don't forget the sear box!

@mrtruth81 Год назад

Running my Camp chef at 180 and smoke setting at 10 for the first 4 hrs gives me the same smoke ring as my offset. The bark is not as good, but the flavor is comparable without having to stay up all night. Plus I love the notifications you get. If you have a flame out you know that the temp is dropping or if you have a fire, you know with the temp rising and It is one hell of a warming box since it goes down to 160.

@brsil020679 Год назад

Great Video! Mark my words, the next pit will be called "Woodwind Pro+". It will include an even larger smoker box (Lets place it, oh, off-set to the right) and you can add even larger chunks of wood for that MAX smoke flavor! :P

@opnsrc1 Год назад

You could add words after Pro... Pro Athlete, Pro Hooker 😂

@unklemike5012 Год назад

Since you mentioned the hopper size; we have the biggest Woodwind that isn't a "Pro" and we have run out of pellets a couple times. This is probably because my wife doesn't always start by adding pellets at the start. She doesn't fill her car until it's on E either (she's the smoker around here and I just grill occasionally make seasoning blends and research everything). We did have a minor issue and a very serious issue though: Something went wrong with the computer/control panel. Camp Chef customer service was great about helping my wife diagnose the source of the problem and sent her a new control panel and a new temperature sensor at no cost, because they weren't sure which went bad. While she was having issues with the controller, the fire was going out during a cook. That lead to the serious problem. If your fire goes out, you MUST pull the feed auger out and empty the pellets before you re-light it. As the fire dies, the controller will feed more pellets to drive the heat up. And if you restart it, it will shove a bunch of pellets in to ignite the fire. You've now more than double-loaded your fire pot. Add a little grease, say from the beef bronto ribs we had wrapped and finishing, and you've created a fire bomb. Almost burnt our house down. Lost a whole plate of Bronto Ribs, expended an entire fire extinguisher, melted our temperature probes, but we were able to repair it all.

@jimgearing260 5 дней назад

Maybe you should try to be more present in your wife's efforts and smoking in general before you make such a lengthy comment?

@braydenwhite5016 Год назад

Awesome video Jeremy. Loved the apples-apples comparison. Fantastic!!!

@corystiff6387 7 месяцев назад

Considered the Woodwind and a LoneStar Grillz pellet, a friend of mine literally sold his offset for the LoneStar. Love the $1K less price point of the Woodwind, now I'm uncertain which way to go. Thank you for the video, love all of your stuff!

@ericwhittington4133 Год назад

I have a camp chef woodwind I’ve been using for years. The main reason I got it was the fact you can empty the fire pot by just pulling a lever. A minor thing but it’s very handy.

@tvideo1189 Год назад

That is not really a "minor" thing IMHO. It is one of the best features of the grill. :)

@wesir427 Год назад

Wish my ys640 had the feature, I have an access door to get to it with a shop vac but would prefer if I could just dump a metal cup.

@phuntymes Месяц назад

Eric, how well does the woodwind you purchased smoke currently? How many years has it been effective for?

@chrisH-uv5wx Год назад

Excellent and surprising results Jeremy! Love these types of vids and have learned a ton from this channel. Question tho: every new video that pops up I’m hoping for a ceramic cooker brisket. I know that you are an offset guy but would love to see you do a brisket on one. They are all pretty much the same except (except for color 😉) but some tips and tricks I would find useful 🍻

@OleDuke Год назад

love my camp chef griddle, it sits on my old box burner. If I didn't already have a pellet grill i would give this a go, you can get similar results using smoke tubes, that's what I do.

@durksgarage Год назад

Just got my Woodwind Pro the other day. Looking forward to trying out a Fellers ranch wagyu brisket I just picked up! Thanks for all your great videos!

@simcoxdanny Год назад

Regarding the top rack on the Camp Chef, squeeze some hog rings on to connect the 2 pieces. It will obviously hold them together but also allow you to flip the front piece up and out of the way if you're only using the bottom rack. Great video!

@user-fk8zw5js2p Год назад

Maybe also put them in upside down? There would still be a gap in the middle, but not a "hedge" that can hook things being pulled out.

@Trblmkr07 Год назад

Since Jeremy is not a fan of technology. What he would learn if he used the App, is that you can name each one of the probes (Red/Blue/Black/Grey) or Brisket, Chicken, Ribs and Pork Butt, and you can set a temp for doneness (brisket for 200, chicken for 160, Ribs etc) and the app will notify you (via text) when you're close to that temp. So for brisket once you wrapped that meat up, you don't have to worry about checking it until you're notified.

@zedwards43 Год назад

Checking for tenderness is important

@Easy_Skanking Год назад

@@zedwards43 The MOST important factor, IMO.

@Trblmkr07 Год назад

@@zedwards43 Yes, but Jeremy said he would have to open up the chamber to see what color is going where. My point is, if he used the app, he wouldn't have to because you can label the leads.

@seeya205 Год назад

My Meater has done this for years.

@Drew-di6nt Год назад

I love technology but just not for cooking outdoors. I can see where it helps though. Maybe that's what Jeremy is referring to. I don't mind checking temps after a few hours but I don't like having wires coming out of my smoker. Almost looks like a hospitalized patient.

@rogersgordon3208 Год назад

Great Video! I purchased and mounted an extra set of rails and shelves in mine. I attached one set of the racks together with stainless screws, nuts and washers. It works well.

@MadScientistBBQ Год назад

Good idea!

@vbingallday Год назад

@@MadScientistBBQ was it 4 hours at 180 5 hours @ 200 then 225 until tender?

@alkalk8938 Год назад

My recent favorite way to cook brisket is 4hrs on the 125gal offset and then finish overnight in the camp chef pellet. Wrap around 175deg. Easy as can be and excellent results.

@hereweare9011 Год назад

I do the same, but I have a gmg pellet.

@jefferymac78 Год назад

You should review the new lone star grillz texas pit

@etenterprises Год назад

An interesting advancement in the pellet game. I do think the Camp Chef's are nicer than a lot of what is out there.

@chef-magoo Год назад

i’ve always been a fan of the kids principal, but ever since I lost oh, I don’t know, about 90% of my vision technology has been a game changer. Abs like these allow me to keep grilling and smoking. Can you control this beast completely through the app? I’ve been looking at Masterbuilt and this for a while now, don’t think an offset is in my future, but this may get me close.

@denisbarry5105 Год назад

Great video. I will say I get the same bark as you have from Camp Chef using my Pit Boss Series 5 vertical smoker using an A-Maze-N smoke tube I got at home depot for $20. I use that tube in my Barbeques Galore grill as well and it does a great job of adding smoke flavor to grilled meats. I also use it to cold smoke in the Pit Boss by just lighting it and closing to smoker door with no need to turn the smoker on.

@bwl57 Год назад

Smoke tubes typically produce bitter flavors of smoke because they aren't burning hot enough. The smoke box on the pro gives you the same clean smoke as an offset (just not as much) because it's in the right heat range for good flavor. If you like the bitter smoke from a tube that's great! But many ppl do not. I've done a couple cooks on my pro so far and it really is unlike any other flavor I've had off pellet grills. Haven't done brisket yet. Had to wait for a good sale as they've been stupud high lately. I got 1 wet aging now tho as the local store had a recent sale.

@meals24u Год назад

*Love this video!!* I’d like to see a comparison between the Lone Star Grills and this Woodwind Pro and the Spits with a SmokeTube with wood chunks. That’d be one smoky afternoon 🤣🤣

@andrewpope204 Год назад

That's a great feature to have! I've placed wood chunks on the fire pot deflector and that definitely helps add flavor. Problem is you can't add more or it would be difficult to do.

@avillatoro316 Год назад

I've been thinking about that. I have a Pitboss and can open the sear plate to ignite it and close it to let it smolder but its directly under the meat while this is under the deflector and not directly under the meat. How has it worked for you?

@andrewpope204 Год назад

@@avillatoro316 I place 2 medium sized wood chunks on top of the fire pot deflector plate and it seems to last about an hour or so. I don't add anymore after that. It does add more smoke flavor to the food.

@avillatoro316 Год назад

@@andrewpope204 Do you notice temp fluctuations because of this?

@andrewpope204 Год назад

@@avillatoro316 no more than the normal temp swings that I get that are +/- 10-15 degrees.

@brendan3081 Год назад

@@avillatoro316 wonder if you were to put a water pan over the log if that would help regulate the temp. smoke would flow off and the water would absorb the extra heat being produced by the log itself

@patoldude Год назад

Would like to see you test the Smoke Daddy Inc “Heavy D” attachment in another smokers compared to the Camp Chief

@ferfin2 Год назад

Great video. At time mark 19:08 you have a rabbit or something jump behind your left shoulder, I had to rewind it a few times to make sure I wasn't crazy when I saw it the first time. lol

@alexcopeland661 Год назад

Love the bloopers! Great vid!

@colecrawford1838 Год назад

Hey Jeremy, I’ve been following your channel for a couple years now. Love the content! I was really hoping to see your take on a lone-star pellet grill. Ive heard nothing but good things about them and I am thinking of pulling the trigger on one myself. Any way you could get your hands on one and do a review sometime? Thanks man!

@meals24u Год назад

Wow! My choice too if I’d upgrade! I love the LSG! 🙌 Produces great meat/smoke results too due to their burn pot design etc. I’d like to see a comparison between it and this Woodwind Pro and the Spits with a SmokeTube with wood chunks

@Wi11duhbea5t Год назад

I’m curious when you tryed the smoke tube test did you just use pellets or did you try any with a smoke tube with wood chunks or sawdust is much more flavorful just a thought you could essentially turn the pits and spits into a smokehouse

@gregwilliams2066 Год назад

Have you ever tried mojobricks. Pretty much just compressed sawdust

@Wi11duhbea5t Год назад

@@gregwilliams2066 I have not herd of them might have to look into them thanks

@lamarwilliams185 Год назад

Great videos back to back!!!! You are on a roll. Every pellet smoker coming out is now going to have a wood chunk chamber. Wait!!! There will be a wood split chamber soon!!!! LOL

@oxblaid9953 Год назад

My woodwind pro literally just got delivered half an hour ago. Im so excited!

@rustysunaudio9323 Год назад

I'd love to see the same shootout but with a smoke tube in the pitts and spitts. I use my offset when I can, but when I don't have the time for fire management I get really great results on my camp chef dlx with a smoke tube filled with wood chips and pellets. I'm intrigued about upgrading in the future to the woodwind pro, but I have to see how much better it is than just using a smoke tube first.

@outboundteam8298 Год назад

that was exactly my thoughts as well. I think a smoke tube will absolutely enhance the smokyness of whartever you cook on a pellet greill. I always use a smoke tube

@avillatoro316 Год назад

Ironically he did a smoke tube experiment about a year ago in which he preferred the meat which did not use the smoke tube. Said that the smoke tube dried out the meat a little and gave it sort of a bitter taste. Now he's saying this smoke box beats his best pellet grill??? I'm sort of confused. Check out that video here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8J1cJ2fr_2Y.html

@BabyDiego10599 11 месяцев назад

@@outboundteam8298 smoke tubes don't work, they're IMO a gimmick. I've tried this with my pellet grill and didn't notice ANY smoke flavor. I've tried it several times.

@Griffs-Wood-Water Год назад

Awesome video! I would love to see your comparison between the woodwind pro and an affordable gravity fed cooker such as the masterbuilt gravity series. It seems to me like these would produce a similar cook with comparable effort, but that a gravity fed cooker would have less moving parts to foul up.

@jimmiemack1947 Год назад

After I bought my first pellet smoker disappointment set in after a few cooks. Reason>>>>Lack of smoke! So I got me a few smoke tubes. That did the trick! I got darker bark on my briskets

@greasyhands5585 Год назад

I've been set on getting a Recteq rt700 for years now but I cant stop seeing and researching the woodwind pro. I know the 700 is build with thicker gauge and probably last longer but Idk if the smoke box is worth it for a little bit more in price, especially the 700 has a 40lb hopper and a 6 year warranty....I'm so torn! Also I'm only using the expert grill pellet grill as my first smoker since they were on sale for 280$ at Walmart so I imagine upgrading to either of these will be incredible either way I look at it.

@mdoyle1981 Год назад

The fact you can reload without disturbing the grate or even opening the lid is a game changer. Really enjoy your content by the way!

@lckirkpatrick Год назад

thats the only pro I can think of over an independent smoke tube/boxes but youre paying a LOT for that feature. bbq is suppose to be cheap. :)

@kkajdari Год назад

And if you have to keep loading chunks in every hour, it takes away some of the convenience of a pellet grill.

@bearvonsteuben9675 Год назад

@@kkajdari I’ve been using it through a dozen or so cooks over the past several months, and it’s not an inconvenience at all. As Jeremy says, you can open the vent a little for longer smoke sessions. I stayed away from pellets until this feature appeared, and I’m hooked.

@bob.bobman Год назад

Can you compare the Camp Chef vs. Weber Smokefire please?

@HeyGrillHeyBrandon Год назад

Oh it's definitely a game changer! I'm loving my Pro right now.

@cj2282es Год назад

Jeremy, another great vid but now you've got me confused. I watched your pellet grill blind taste test challenge vid with Aaron @ BBQHQ about 10 months ago and you both like the Weber SmokeFire the best (although you didn't include a Camp Chef grill). So, now that you've tested the Camp Chef Woodwind Pro, which is superior... SmokeFire or Woodwind Pro?? So many thanks for all your many hours of videos with your expertise and help!

@AndersonsSmokeShow Год назад

Man, the difference in bark is remarkable!!! I can’t wait to try some similar tests!

@bmoc1925 Год назад

My man done put the Char Griller 980 down 🙁

@spamin8r Год назад

reBarkable even!

@AndersonsSmokeShow Год назад

@@bmoc1925 I'll be going some legit comparisons here soon!

@mesa-the-aphophas3586 Год назад

Namaskaram everyone! I know others have already asked, but, having a smoke box over the cooking chamber, and "controlling" it, is better how for that "clean smoke"? Again, not being disrespectful to all the engineering that camp chef put in here. I own the Woodwind 36 Wifi, and love it. I am just asking how does that controlled over the firebox matter to "clean" smoke? I get it, it starts up, lights and then smolders, but is that different from placing something like a Heavy D or even a manually placed box "near" or around the box in a smoker (camp chef or not?)? I appreciate everyone's input here, and I look forward to understanding how this feature is better or supports "clean" smoke more than a box placed manually. Much respect everyone!🙏

@FunAtDisney Год назад

I can see how the top grate being two pieces would be annoying, but an easy fix is just wire them together. It could be they do this so you can take the forward grate out if you are smoking a large turkey as an example that is tall, but still have the back grate in to hold something else. Basically it gives you flexibility.

@willliam1343 Год назад

Haha I sais the same thing! Sorry man

@lckirkpatrick Год назад

@@willliam1343 the problem with two grates is the lip/edge becoming an obstacle in the middle of whatever meat your are cooking.

@willliam1343 Год назад

@@lckirkpatrick I think he was more eluding to the fact thst it slides when you're trying to move it around? The lip thing I can't even see being an issue at all 🤷‍♂️

@dhood989 Год назад

I looks like you could flip the grates over to have a smooth surface with out the lips.

@TheRageparty Год назад

Thanks for the great video! Any recommended pellet/wood chunk flavor combinations for general use??

@xxtitanfallxx2075 Год назад

The video I was waiting for before I buy it!

@clashwithkeen Год назад

I would love to see Pit Boss incorporating this so we can get an affordable option. I'd also like to know how different this is to just putting in a smoke cylinder in any other pellet smoker.

@ashcosmo3854 7 месяцев назад

It's literally just a gimmicky smoke tube.

@Skormm 7 месяцев назад

@@ashcosmo3854 Was gonna say the same thing.

@ching574 4 месяца назад

all i gotta say it i love my pit boss pro series dude ive done pork butt and briskets on it and they come out fantastic im sure with a wood fire smoker the flavor changes a little bit but still for the price its worth it and you dont have to tend the fire all the time makes it easy

@bwl57 Год назад

The problem you had with sliding the box in and out was caused by the heat deflector not being properly in place. It has 2 tabs that locate it where it's supposed to be. My guess is when you were trying to pull it out with the butterfly open you knocked the deflector out of its slots. It's not really a problem as long as you have the butterfly closed.

@randomupdates4013 Год назад

Okay

@jaredwatson8942 7 месяцев назад

I'm having issues with the deflector getting in the way of the damper. When I open it for ignite it bumps and moves the deflector a little

@CarlosRamirez-xx1zt Год назад

Hey Jeremy comparing either one of those pellet smokers to a WSM which one produces better bbq? Bring that a WSM is a pretty much set it and forget it type of smoker.

@sknapp2257 Год назад

I am sure you have had comments like this already, but you should do a comparison of the woodwind pro to a regular pellet smoker coupled with a smoke tube (filled with pellets/ships/etc). I would be curious if you would be able to get similar results to the woodwind using a smoke tube or if the woodwind pro is still miles ahead. Thanks and love your content!

@dynodansmoking Год назад

So have you seen the heavy D heat deflector from Pellet pro? They have had this concept for a while now. I have one in my Maverick 2000 and I get that flavor you refer to.

@laurenti_8108 Год назад

I have been looking for a heat deflector to use in my smoker. I might look into this one

@jasonsaldivar777 Год назад

I see they have 2 different size dimensions on Amazon... what size did you get for the Maverick? Thanks!

@brandtmiles2373 Год назад

You can essentially do the same thing in any cheap pellet grill by simply placing a wood chunk directly on the fire pot, or sear grate, depending on the model. I have a Pit Boss, and that's what I do to achieve similar offset results when I want to sleep.

@thequantaleaper Год назад

I've done this before, but it is a pain because you have to then take everything out to add more wood.

@kennybaumann2117 Год назад

Been doing the same thing for years. The exception is I use dry splits that I lay over the flame shield on my PB and by morning they are nothing but ash

@Keasbeysknight Год назад

I go to Louisville for work and your comment about how much better that was than what you can get really hit home with how I felt.

@Ed-527 Год назад

I have a pit boss 1250 competition, when I use it I have a smoke tube going with it. I cannot say anything bad about it. My smoke rings on my brisket are great. It has 3 levels of grate and a huge pellet Hopper. Bluetooth makes it easy if you like doing other things while you cook! I guess I gave a plug out to pitboss!

@reddog907 Год назад

I have 1250 pro , it is a great smoker but I like a lot of smoke so I have a smoke tube as well , would like to add lump charcoal but not sure how I could do it. 😊

@macktripper556 Год назад

Were you monitoring ambient temps inside the smokers? The camp chef was leaking smoke like a sieve and I’m guessing was running hotter than the P&S, hence the darker color. Color is a function of temp foremost.

@MikeR65 Год назад

You don’t know what the heck you are talking about!

@macktripper556 Год назад

@@MikeR65 lol sure

@pandstar Год назад

For anyone out there that wants to get what the smoke box on the Woodwind pro does (for the most part) to add to an existing pellet smoker, a company called Smoke Daddy makes a replacement diffuse that fits most pellet smokers, that has built in compartments to add wood chunks. It called the "Heavy D". It does not have the ability to open/close vents, or feed it more wood, since it is where the normal diffuser would be. But it certainly adds quite a bit more smoke than you would get out of a pellet smoker. I use one on a very cheap Z Grills, and I never lack for smoke flavor. I am not connected to Smoke Daddy in any way, except as a customer.

@andrewkalydy6108 Год назад

I’ve been smoking for about a year and I’m telling you, I get meteorite bark, and I’m using a smoke box on a gas grill. I just set the flame deflector plates up on one side of the BBQ to keep the box a couple inches above the flame, set the brisket on the other side of the BBQ and light the side with the smoke box. I wish I could add pics here. Only issue I run into is that I have the turn the brisket a few times to get it to cook evenly. I’m still going to invest in an offset, but I can cook some wicked bbq on my gas Weber.

@livefirerepublic Год назад

Good stuff, man!! Love the side-by-side!

@barnee27 Год назад

I would love to see a comparison video like this between the Woodwind Pro and the popular Masterbuilt Gravity series smokers since they seem to be a similar convenience but use charcoal and wood chunks.

@jimmyg3855 Год назад

For the price gravity for me!

@kennybaumann2117 Год назад

The gravity would blow it away! The fact that you don't have to add wood chunks manually alone makes it superior.

@radicalmoderate2730 Год назад

I would like to see that comparison too or even just a review. Been looking to get a gravity fed smoker only problem is I don't have a garage and live up by WI and from the assembly video's I've seen there is no way to easily remove the electronics for winter or rainy weather storage

@MikeR65 Год назад

Those Masterbuilts are JUNK!!!

@radicalmoderate2730 Год назад

@@MikeR65 Really can I get more info?

@Drew-di6nt Год назад

I don't know if you've done one yet but a Kamodo vs Pellet brisket test would be interesting. Reason I think these should be done is due to the less to none fire management which pellet customers are looking for. I always see pellet users trying to add more smoke so I wonder if Kamodo/Green Egg would be a better solution.

@shawngillogly6873 Год назад

He did one of these a while back, actually. Kamado vs offset (2 kinds, iirc) vs pellet cooker.

@arturof.237 Год назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zxvfIGhs0Dw.html

@Drew-di6nt Год назад

@@shawngillogly6873 I've watched almost every video since he started. I must've missed that one can you link it?

@MattDHarv Год назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zxvfIGhs0Dw.html

@Ahglock Год назад

I have a egg and a pellet smoker, the pellet smoker is a lot easier. The egg isn't hard but the pellet really is a hit the buttons and walk away, the egg is solid once you have the temp locked in but I've still had fires go out here and there over the years. When I want more smoke i just put chunks on the deflector. Unless you want to mess with hot metal it will only give a few hours of heavy smoke, but if you are you can still get it throughout the cook though obviously a built in box like the camp chef would make it easier. But I'm confident in the quality of the build in my recteq, and for whatever reason even without chunks I get darker than what he got on his pitts and spitts, though its not heavy in smoke flavor.

@r.g.medina213 Год назад

I enjoyed the video and comparisons. However, where do the ashes go from the burnt wood or charcoal from the smoke box? It looked like the box had holes in the bottom to allow the flame to start the wood burning.

@rpascucci77 6 месяцев назад

I've owned the campchef woodwind pro 36 for a few months now. I've compared it to similar Traegar and Pitboss pellet grills. It does add a lot more flavor than the others. Love this grill so far. I have made a lot of ribs because my 12 year old daughter found her taste for then after the first racks that came off. Numerous steaks have come out perfect amd tasty. I'm planning my first brisket, ever. Then I'll probably do a pork shoulder after that. What I don't like is the temp on the display is 10-15°F higher than the ambient temp inside. I keep an over temp gauge to keep track and check it when I go in. I don't know how accurate the probes are bc I use Temp Spikes. I like them a lot. It also gets fairly cold in NJ so I opted for the insulated grill cover for the winter. It works great...at insulating but the magnets kinda stink. It slides off a lot. I do like this grill a lot. Quality pellets are key to this. I couldn't get my hands on good ones so I got some at tractor supply to get started and they had a wierd taste and weren't clean. I got some of the camp chef brand shipped and it's much different. After finding Mad Scientist BBQ I'm going to look into what he recommended and try either Lumberjack or the Knotty brand.

@magic49r Год назад

I've been adding lump charcoal and wood chunks inside of my Traeger Timberline for years. I use a metal pan with holes in it (like a corn on the cob steamer pan). I place it on the bottom rack and it works great!!! No need to buy a different rig.

@ayosgsauce Год назад

How long do you burn the lump charcoal before putting it in the traeger?

@aarontrinh2233 Год назад

Yeah that’s exactly what I was thinking cause this is just a $1500 pellet tube with wood chunks

@magic49r Год назад

@@ayosgsauce I light the lump charcoal about 10 minutes prior to the grill. That way by the time the grill gets rolling the charcoal is hot and ready for the wood. I use an old pizza pan and place the pan on it so I don't stain my patio. I light the charcoal outside of the grill. Once I add the food I place the charcoal and wood inside the grill making sure not to position it where grease would drip on it . By the way this also adds some heat so it lowers your pellet usage and you need to monitor/lower your temps. So, I'll occasionally set my grill to 200 knowing that the charcoal and wood will raise it to 225. I also use the same wood chunks as the pellet. I typically roll with char hickory pellets and hickory chunks

@gregwilliams2066 Год назад

Do you use a light layer of charcoal and then put chunks on it? Does it keep lit to smolder the chunks

@magic49r Год назад

@@ayosgsauce usually about 10 minutes before I start the grill I light the charcoal. So, I guess about 15-20 mins. I put more or less charcoal depending on the length of the cook. So, for a brisket I use more and seafood less.

@TheSteelPhantom Год назад

Jeremy: You should reach out to Pitts and let them know about your "king of the day" idea! Something built that insanely good with a smokebox for chunks is freaking genius. If they're not already tracking putting out a product like that, a "hey heads up, this is an awesome idea" email from someone with half a million subs wouldn't go unread. :) I know as a long-time fan that I would absolutely buy that product myself!

@MadScientistBBQ Год назад

Ok I’ll reach out

@andreastullgren7595 Год назад

I’d buy it too

@raadkins16 Год назад

Has Camp Chef not gotten this new feature at a patent pending stage yet ?

@joemoneytaker1766 Год назад

Excellent review, thank you

@needmoreponies Год назад

Great video awesome review. Came at a good time as I am considering investing into a pellet grill and this is one of the models I was looking at. On a sidenote, as I am a new subscriber do you have any videos or any advice on doing barbeque venison? Is it truly possible to get pulled pork results out of a moose roast without any intermuscular fat? Thanks.

@Last_Chance. 11 месяцев назад

Well...... You just sold me a 36" camp chef. I hope they give you some commission lol

@DannyBlocher Год назад

I think the top rack is split so you can stack the racks when you don't need a full top rack and it makes access to the lower cooking surface easier for normal grilling. Thats how I use my woodwind 24. It has 2 tracks for the top racks.

@KainYusanagi Год назад

Really wish it had two locking pins and a hinge instead.

@BW-ze3mg Год назад

For that price, it should have just come with an extra full size rack. That being said, it would take very little for someone to manufacture one for it

@rotaryperfection Год назад

@@KainYusanagi Don't over think it. Just use some zip ties or bailing wire to tie the two halves together. Now it's dual purpose without it being permanent.

@KainYusanagi Год назад

@@rotaryperfection I'm not overthinking it, you're underthinking it. That just loosely connects the two and they will still jitter and fold far too easily along the middle while manipulating meat on them. A pair of locking pins and a hinge would mean that you can lock it into the full tray form or into the half-tray form, either or, and the hinge would provide a strong point of connection when the locking pins aren't engaged (and the hinge pin can always be removed to fully disconnect them and use only a half-width tray).

@rotaryperfection Год назад

@@KainYusanagi If you want it do to that, then just modify it yourself is my point? Alot of these manufacturers aren't gonna take everyone's suggestions into account so sometimes the consumer has to take that initiative themselves. I recently converted an old school trailer BBQ pit into a natural gas oven and added a side smoke box for wood flavor. The electronics I got from an old gas stove and the burner, I made myself from conduit. Point is no manufacturer was gonna make this the way I wanted so I did it myself and did the research too build what I wanted.

@bretkoesser Год назад

@Mad Scientist BBQ what sort of difference will the wood chunks make vs. a smoke tube within a pellet grill? I've started using a smoke tube for the first few hours of a cook in an effort to get more flavor on the meat.

@franciswarfield5248 Год назад

Your face always tells the real story Fantastic very well done thanks 😊 God Bless

@wprothwell Год назад

You did a test a while back with a smoke tube and weren't a huge fan. Why does the Woodwind Pro smoke box work so much better? Are the actual wood chunks just that much better than more pellet smoke?

@themolepro Год назад

Jeremy please comment on this as I’d love to know the answer as well.

@aarontallant4644 Год назад

The wood chunks have a higher moisture content than any pellets would have, so different compounds are released with wood chunks/splits/logs, than what pellets release when burned. When the moisture of the wood chunks take effect, different smoke flavors bond to the meat.

@hometownherotv Год назад

Likely because it sits directly over the flame in this design

@sarchlalaith8836 Год назад

You're exactly right. It's the same, without being uncharitable the fact is the things mentioned about it make me think this video was part of the deal, like an advert for a unit to get one of these from the company.

@Ocgt Год назад

That bark don’t lie tho 🤷‍♂️🤌🤌 haha

@jcrewguy123 Год назад

would a smoke tube in the Pitts & Spitts give you a comparable level of smoke as the woodwind with wood chunks?

@scottyparsonas6018 Год назад

I'm curious to know also.

@Jonnyp610 Год назад

A smoke daddy heavy d heat diffuser probably would

@JTB559 Год назад

Wood chunks vs pellets no. More smoke? Yes. Better bark? Probably. But the taste and bark from real wood is just better. I generally use smoke tube in pellet grills on shorter cooks like a Tri Tip for reverse sear to try and get as much smoke as I possibly can in shorter time. On longer cooks the taste would not be preferable with pellet tubes in my opinion.

@knarfster 9 месяцев назад

I love the half grate. I can take one out and have more room for a large turkey, but still have a shelf for veggies.

@dlfendel2844 Год назад

Jeremy, I've always found pellet grills boring because of the lack of smoke (My brother loves his, but for me? Meh) and my son is a competition pitmaster with a full offset. Back when I did smoking flavor on my gas grill, I used one of these "smoke chip" boxes you just put in. How does THAT compare with this smoke box attachment? Same wood, still in there smoldering, granted less control re. that lever, but....?

@jonathonthorpe9685 Год назад

Hey, would you be willing to review the LSG Pellet Smoker? That has a pretty big pellet hopper (40lbs), and from what I have heard, puts on some great smoke flavor.

@MadScientistBBQ Год назад

I definitely would. I need to save up enough to grab one and give it a shot

@gabester1 Год назад

that would be yuuuuuge

@swordphoenix Год назад

That would be awesome!

@GuyNamedAleck Год назад

This really has me wondering why you don't acknowledge the option of using a $15 smoke tube. Fill it with a mix of pellets and wood chips, and it's providing the exact same function as that smoke box. It would have been extremely informative for you to talk about how that inexpensive accessory compares to buying this whole smoker for that one unique feature.

@clnorris82 Год назад

It doesn't even come close. I have tried several times with a tube and even two on a pellet and chips don't come close to performing like chunks. That is why I sold my pellet and got a gravity.

@gregwilliams2066 Год назад

@@clnorris82 have you tried the tubes filled with pellets and chips?

@jonnyq2323 Год назад

If you’re in the market for a new pellet grill, why not get one with the smoke box built in. Price is pretty dang good too. Go price some Traeger shit.

@saamo1423 Год назад

Go ahead and check out Ant BBQ's channel, he breaks down exactly why that's so much less effective in his woodwind pro video

@Escotch77 Год назад

What do you make of the yoder pellet grills with the offset pots? I've always thought my 640, while no stick burner, gave really great results.

@nateb2715 Год назад

I set a wood chunk on fire with my torch and just set it inside my Traeger. It smolders and smokes while I keep the temp at 250-275, it does give more smoke flavor. I love the convenience of the pellet smoker, but it doesn't impart as much flavor as my offset barrel smoker.

@kevingodfrey2777 Год назад

What are your thoughts on drum smokers? I have a Traeger, offset, and a vertical (Backwoods Chubby type). Getting rid of the offset because I fo not have the time for the fire management required. Thinking of getting a drum smoker to replace the offset.

@bobbicatton Год назад

Camp Chef is a real trail blazer with this one👍

@Funkafella01 Год назад

I’d like to know what you think of the chargrill 980 gravity fed smoker. I love mine and you get the bold smoke of traditional offset smokers with the convenience of a pellet grill.

@johnmoss8886 Год назад

I hope you shared your thoughts about the smoke box with Pitts & Spitts so they can consider adding a smoke box to at least some of their pellet smokers. Also, did you let Camp Chef know about your regarding the split top shelf as well as the issues with the smoke box not sliding in and out as smoothly and reliably as one might prefer?

@kidvid1504 Год назад

Hello I just ordered a Lone Star Grillz pellet smoker and I was wondering if you think this new Woodwind Pro would produce better bark and flavor? I am not sure I you have used a LSG before? Thank you for all the great content!

@bflo5210 Год назад

I've been watching videos about pellet smokers... I'm sold on the woodwind pro! Glad I found your video! However they're out of stock... so I'll have to wait 🤦🤦🤦

@ronm8306 Год назад

Great video again. I love the comparison and almost makes me want a camp chef but I don't need to because I have a Recteq 700 bull which puts out a great product. I sent you a pic of a brisket I did on there Jeremy using the Knotty wood pellets and you even commented on what great bark there was. The reason is, is because I have a "Heavy D" heat diffuser that I purchased from Smoke Daddy that creates the same concept as the wood burning box on the camp chef. I have nothing to do with smoke daddy other than just a customer. So for around $100 you can purchase the "Heavy D" for your existing pellet grill and get the same results. Just a thought.

@gabrielgartner9082 Год назад

Just bought a heavy d for my bull and will be trying out a brisket next week!

@ronm8306 Год назад

@@gabrielgartner9082 How did it work out, any improvement?

@emmanuellankford5895 Год назад

would like to know your in depth thoughts on the gravity fed charcoal grills, either char griller or masterbuilt in comparison.

@cjermo Год назад

Hi Jeremy, great vid! For some more context, what would you give the Apex on that 1-10 scale? Is it as smokey as the Woodwind Pro?

@reedsmith5105 Год назад

Thanks Jeremy! I used your link for my purchase. Cheers!

@Driller4664 Год назад

Do you check for fat rendering before you wrap on a pellet smoker same as you do on a offset pit?

@GrillingDad3 Год назад

I put my Camp Chef Woodwind up against a Recteq 700 this past weekend. 6 butts on each and the Camp Chef smoked the Recteq. More smoke, better bark, more consistent temp throughout the cook.

@Bill-N-Carolina Год назад

I had the exact opposite results

@TheDarienJIm Год назад

Love this video thanks so much. Be interesting to see if Traegar super smoke mode split the difference.

@bradgreer2876 Год назад

Northern Utah is beautiful! I live about 5 minutes from the Camp Chef home office. Excellent content. Looks like it might be time to upgrade my PG24!

@flyindad2156 11 месяцев назад

I think the Woodwind pro actually generates more smoke than many pellet smokers without the chunk box. When I put mine on level 10 for smoke, it generates quite a bit.

@larryforeman1240 Год назад

Hey Jeremy. Love your videos. Have you considered doing a video on the smoke daddy Heavy D heat diffuser for pellet grills? It looks interesting.

@aneisinger Год назад

You have to try a Lonestar Grillz pellet smoker. Fireboard controller built in and a 40lb hopper. All handmade in Texas. Love the videos!

@JosephAccetturoII Год назад

Have you ever tried to smoke on the pellet grill for a way longer period of time at 180°? I find I can get the thick dark bark on a brisket with time added.