Woodwind Pro: Gimmick or Game-Changer? | Mad Scientist BBQ
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- čas přidán 25. 09. 2022
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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.
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.
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!
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.
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!
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.
That would be great
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
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".
Loved this comparison! The more I watch you the more impressed I am. Great Work!
Agreed and fancy seeing you here!
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.
That is not really a "minor" thing IMHO. It is one of the best features of the grill. :)
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.
Eric, how well does the woodwind you purchased smoke currently? How many years has it been effective for?
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!
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.
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.
Maybe you should try to be more present in your wife's efforts and smoking in general before you make such a lengthy comment?
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!
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.
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.
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!
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.
Checking for tenderness is important
@@zedwards43 The MOST important factor, IMO.
@@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.
My Meater has done this for years.
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.
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 🍻
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!
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.
I do the same, but I have a gmg pellet.
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
You could add words after Pro... Pro Athlete, Pro Hooker 😂
Great video Jeremy!
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.
Good idea!
@@MadScientistBBQ was it 4 hours at 180 5 hours @ 200 then 225 until tender?
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
You should review the new lone star grillz texas pit
Man, the difference in bark is remarkable!!! I can’t wait to try some similar tests!
My man done put the Char Griller 980 down 🙁
reBarkable even!
@@bmoc1925 I'll be going some legit comparisons here soon!
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!🙏
Awesome video Jeremy. Loved the apples-apples comparison. Fantastic!!!
*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 🤣🤣
An interesting advancement in the pellet game. I do think the Camp Chef's are nicer than a lot of what is out there.
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.
Would like to see you test the Smoke Daddy Inc “Heavy D” attachment in another smokers compared to the Camp Chief
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.
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.
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.
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?
@@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.
@@andrewpope204 Do you notice temp fluctuations because of this?
@@avillatoro316 no more than the normal temp swings that I get that are +/- 10-15 degrees.
@@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
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.
Haha I sais the same thing! Sorry man
@@willliam1343 the problem with two grates is the lip/edge becoming an obstacle in the middle of whatever meat your are cooking.
@@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 🤷♂️
I looks like you could flip the grates over to have a smooth surface with out the lips.
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.
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.
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.
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!
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. :)
And if you have to keep loading chunks in every hour, it takes away some of the convenience of a pellet grill.
@@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.
@@bearvonsteuben9675still hooked? How’s it working out for you?
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.
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.
My woodwind pro literally just got delivered half an hour ago. Im so excited!
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.
Okay
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
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.
I've done this before, but it is a pain because you have to then take everything out to add more wood.
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
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
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
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!
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
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.
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
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 czcams.com/video/8J1cJ2fr_2Y/video.html
@@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.
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.
Love the bloopers! Great vid!
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.
It's literally just a gimmicky smoke tube.
@@ashcosmo3854 Was gonna say the same thing.
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
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.
For the price gravity for me!
The gravity would blow it away! The fact that you don't have to add wood chunks manually alone makes it superior.
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
Those Masterbuilts are JUNK!!!
@@MikeR65 Really can I get more info?
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.
Oh it's definitely a game changer! I'm loving my Pro right now.
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.
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
Have you ever tried mojobricks. Pretty much just compressed sawdust
@@gregwilliams2066 I have not herd of them might have to look into them thanks
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!
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. 😊
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.
I had the exact opposite results
Can you compare the Camp Chef vs. Weber Smokefire please?
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.
How long do you burn the lump charcoal before putting it in the traeger?
Yeah that’s exactly what I was thinking cause this is just a $1500 pellet tube with wood chunks
@@ayosgsauce I light the lump charcoal about 10 minutes prior to the grill. That way by the time the grill gets rolling the charcoal is hot and ready for the wood. I use an old pizza pan and place the pan on it so I don't stain my patio. I light the charcoal outside of the grill. Once I add the food I place the charcoal and wood inside the grill making sure not to position it where grease would drip on it . By the way this also adds some heat so it lowers your pellet usage and you need to monitor/lower your temps. So, I'll occasionally set my grill to 200 knowing that the charcoal and wood will raise it to 225. I also use the same wood chunks as the pellet. I typically roll with char hickory pellets and hickory chunks
Do you use a light layer of charcoal and then put chunks on it? Does it keep lit to smolder the chunks
@@ayosgsauce usually about 10 minutes before I start the grill I light the charcoal. So, I guess about 15-20 mins. I put more or less charcoal depending on the length of the cook. So, for a brisket I use more and seafood less.
I've been set on getting a Recteq rt700 for years now but I cant stop seeing and researching the woodwind pro. I know the 700 is build with thicker gauge and probably last longer but Idk if the smoke box is worth it for a little bit more in price, especially the 700 has a 40lb hopper and a 6 year warranty....I'm so torn! Also I'm only using the expert grill pellet grill as my first smoker since they were on sale for 280$ at Walmart so I imagine upgrading to either of these will be incredible either way I look at it.
Your face always tells the real story Fantastic very well done thanks 😊 God Bless
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.
He did one of these a while back, actually. Kamado vs offset (2 kinds, iirc) vs pellet cooker.
czcams.com/video/zxvfIGhs0Dw/video.html
@@shawngillogly6873 I've watched almost every video since he started. I must've missed that one can you link it?
czcams.com/video/zxvfIGhs0Dw/video.html
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.
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.
Really wish it had two locking pins and a hinge instead.
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
@@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.
@@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).
@@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.
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!
Good stuff, man!! Love the side-by-side!
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!
Ok I’ll reach out
I’d buy it too
Has Camp Chef not gotten this new feature at a patent pending stage yet ?
Well...... You just sold me a 36" camp chef. I hope they give you some commission lol
Thanks for the great video! Any recommended pellet/wood chunk flavor combinations for general use??
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.
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.
You don’t know what the heck you are talking about!
@@MikeR65 lol sure
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?
Jeremy please comment on this as I’d love to know the answer as well.
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.
Likely because it sits directly over the flame in this design
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.
That bark don’t lie tho 🤷♂️🤌🤌 haha
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 🤦🤦🤦
The video I was waiting for before I buy it!
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.
I have been looking for a heat deflector to use in my smoker. I might look into this one
I see they have 2 different size dimensions on Amazon... what size did you get for the Maverick? Thanks!
would a smoke tube in the Pitts & Spitts give you a comparable level of smoke as the woodwind with wood chunks?
I'm curious to know also.
A smoke daddy heavy d heat diffuser probably would
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.
Love this video thanks so much. Be interesting to see if Traegar super smoke mode split the difference.
Camp Chef is a real trail blazer with this one👍
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.
I definitely would. I need to save up enough to grab one and give it a shot
that would be yuuuuuge
That would be awesome!
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.
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.
@@clnorris82 have you tried the tubes filled with pellets and chips?
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.
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
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!
Excellent vid, as always. I wonder if certain pellet smokers could be modified, and whether it would be worth it? Like a Recteq, Yoder (love that name)...etc. Still, I respect companies that innovate, so my heart would lean towards the Camp Chef on principle.
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.
You have to try a Lonestar Grillz pellet smoker. Fireboard controller built in and a 40lb hopper. All handmade in Texas. Love the videos!
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!
That was a very well put together video. Learned something new. Very impressive that you got it between the two. Nice job
That's awesome, I've tried putting a chunk of wood in my fire pot on my pellet grill when experimenting on turning a free pellet grill into a smoker replacement... It blew out so much smoke I'm surprised the fire department didn't show up 🤣
Excellent review, thank you
Thanks Jeremy! I used your link for my purchase. Cheers!
I just found my next pellet smoker. Until this video, I had decided on a competitors model with wifi and gargantuan smoke setting. Thanks!
Just got my Lonestargrillz pellet smoker. That thing really smokes. Doesn't have the internal hot box though. Cool feature that Camp Chef came up with.
Great video. I just subscribed. I just moved to Kentucky. I am looking at 24 pro. I had pitboss 1600. It was too big for us and sold it when we moved.
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.
good video I just ordered mine today from camp chef hope it comes in time for thanksgiving.
In my stick burner, I often times add apple chunks in a pan of apple juice to add a sweet smoke. I would think you can do this with a pellet grill.
@ 19:08 the yeet in the background. lol.
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....?
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.
@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.
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.
Neat unit, cool feature for added smoke. Maybe with the second grate, just tie them together with some decent stainless steel wire, and flip them over so you don't have the ridge in the middle?
I did my first brisket on it last night... IDK man, it creates a major hot spot over the box and messes with the internal temp control. It ran a lot hotter around the brisket than the thermometer was showing. upwards of 15 degrees. I got the 36" over the smoker box was a brisket, on the far right was a pork shoulder. The pork shoulder cooked at the rate it was supposed to and turned out great. The brisket was planned for 15 hours and finished in 9... 6 whole hours fast. The flavors were great, the meat was tough as heck. I've done brisket in every which way on many grills and the only two bad ones were on camp chefs. My treager brisket blew this one out of the water... having said that, i'm going to give it another shot and run one without the box, or maybe putting it way on the right side away from it. The idea is great, the box adds flavor, but gotta do something for the temp control.