Burn off/in and Seasoning of the Camp Chef Woodwind Pro 36 | Just the facts
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- Опубліковано 29 чер 2023
- This is how it's done, according to Camp Chef. Just a quick tutorial of the Burn Off and Seasoning process for the Camp Chef WoodWind Pro 36. I made this short and sweet so you can get the info you need and get back to BBQ you want! Smoke on!!!
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I hope you enjoy this video. Please feel free to let me know if you have any questions.
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Hey brother, I really enjoy your video's. I just assembled my 36 Pro with the sidekick and this video makes is super easy to get started. I appreciate your dedication to this and your love for BBQ.
Your going to love the WWP! Mine has worked flawlessly. Just keep an eye on your pellets. That big chamber eats pellets on longer cooks.
Smoke on!!!
Hey hey. Just completed the assembly and the burn off. Ready to go.
Nice! Come share your cooks with me in my Facebook group. American Smoke Carnivores. Smoke on!!!
First time with using a pellet grill here. Just assembled my WWP 36” and excited to get started. Just wanted to thank you for making this process less daunting!
Your welcome! Thanks for watching. Smoke on!!!
Appreciate this. Just put mine together and about to do the burn in. Subscribed ✅ 🤝
Awesome! Welcome to the channel.
Great sharing brother 👍😊❤❤❤
Thanks! Smoke on!!!
Awesome smoker!
I really have enjoyed it!
@@TheAmericanSmoke nice cooking space and hopper capacity! What does it retail for?
Can I use it after the burn in ? Or do I have to shut it down and do it again
You are clear to cook directly following the burn off process. Adjust the temp and get to smoking.
Thanks for watching!
Hey American Smoke. Will you ever remake your smoked spare ribs video for a more in depth cook?
Also i saw a video from mad scientist bbq, where he smokes pork lard along side it and then pours it ontop when it comes to the wrapping stage
Oh yeah, definitely! Any questions I can help with? While you got me.
@@TheAmericanSmoke hmm, what's your favourite method for spare ribs that will give it a great bark. The mad scientist bbq with his pork lard method did 4 hours at 225 then wrapped 1 at 275 then unwrap glazed and back on til thicken. But he has a tradition smoker, so I'd want to have mine on the smoke setting for a while
Smoke setting for an hour then 250 for 4 hrs then 1 hr wrapped. 30 min to set sauce. You can also skip the wrap for a more pronounced bark.
Also, those times should vary based on the performance of the smoker. Typically wrapping takes place once you have the appearance you’re looking for.
I’m smoking two racks tomorrow for a video. It won’t be the one your looking for but I will be investigating the effects of mustard.
@@TheAmericanSmoke awesome, thank you. I'm cooking three rack and I'll let you know how they turn out.
Are you in my Facebook group? American Smoke Carnivores
Hello, I hope you see this and help me. I just purchased mine.. temp swings are crazy. I set it on 180 and it's giving me 215. Did you experience this at the beginning?
Doesn’t hold at 215 or swing up and come back down?
@@TheAmericanSmoke After messing with the vents and smoke setting, I got it to hold temp. How do you like it after one year of use?
@MrEagleXX idve been very pleased
@@TheAmericanSmoke awesome! Thank you for taking the time to respond.
Thank you for taking the time to watch my video. Smoke on!!!
Don’t you wanna keep the lid open when it’s in shut off mode?
Not to my knowledge. The Shut off process is primarily used to burn all the pellets in the burn pot into ash. No risk if the lid is left closed or open.
I hope this helps. Thanks for watching! Smoke on!!!
I hope there’s no galvanized steel in there!
Yeah I misspoke. I realized it on playback.
There is galvanized on the door, I miss spoke! Sorry
I thought you were a Pit Boss man? What'sthis camp chef stuff? Laughs, I don't care in the least.
Oh no! I like smoked meats. Pit Boss was just my first pellet smoker. Beyond the fact that I’ve loved my Pit Boss, I have no allegiance. I’m always looking for my new favorite thing. Thanks for watching! Smoke on!!!