Nice video as usual. This idea is known as "pellet-assist" and has been around for a number of years. You can find a few of these types of builds on various BBQ forums and some YT videos. I fabricated two of them over the past 5 years and tried wood burning over top of firepot as well as to side of firepot. I've found the key is to let the chunk burn naturally without too much forced air from the pellet fan. There is no need to keep adding wood chunks the entire cook. As many have shown, there are diminishing returns after 4-5 hours once the meats heats up. With ribs, I only add chunks until I wrap around the 3 hour point. Keep up the great work!
Bought a smoke cage to add to my Maverick 2000. I started with a full cage of Post Oak chunks, then added 2 chunks every 45 minutes. This brisket is amazing with better bark and smoke flavor that is exactly like an offset. Get one, it really makes a huge difference!
I think this is a great option for extra smoke flavor however, if you need to add wood chunks every 20-30 minutes, it defeats the convenience of a pellet smoker. I have a Pitts & Spitts offset smoker and only have to add a split every 45 minutes to an hour so in this case, the offset is more convenient 😂 If they come up with an automated chute, that would be a game changer.
@@SmokeTrailsBBQ I agree, it would be difficult. Mike Brown BBQ built his own pellet smoker that also burns full wood splits. If Spitts and Pitts built something that could accommodate a full split so it burned much longer, that would also be much better than having to open the cooking chamber every 20 minutes. Either way, great video! I love all of your experiments! Keep up the great work.
@@SmokeTrailsBBQ True, but the manufacturer can have the incentive to sell standardized chunks for a premium. Did you burn the chunks throughout the full smoke session or just the initial several hours?
I have the camp chef woodwind pro. Coming from strict offset cooking I love being able to add hardwood. Seems a bit easier adding wood to the camp chef than the p & s. 🤷♂️
Missed a great opportunity to add a discount code for Pitts & Spitts. If they sponsor the video, they should include a code at the end. Great job on the brisket.
I have Oklahoma joe pallet grill and I just added DIY cold smoke maker that uses pallets and the cost is under $25. Will upload video in week or so. It uses very little pallets to make a lot of smoke and it hangs out side of the pallet grill.
Natural organic Canadian snow, "Mmmm, tastes like maple syrup and hockey!" That was great! If it isn't there already, it's just a matter of time before Aaron Franklin has a picture of you on his wall!
I’ve been going back and forth trying to get clean smoke out of my electric non pellet vertical smoker for the last 3 years. Pellets seem to be cleaner than chunks but as soon as they turn black they start to produce a bitter taste the same as the chunks. I have a cage like tub for the chunks above the burner so what i am thinking is trying to ignite the chunks on the non burner/water pan side similar to the P&S cage and add a chunk every 40 minutes while the burner side is empty but still on to maintain heat. This way will be more like an offset to produce clean smoke and won’t produce the smolder smoke that is bitter. Thanks for all your videos and this new idea!
This is in response to compete with the Camp Chef Woodwind Pro, which I happen to own. The CCWP has the wood box as a slide out in the front of the grill. You don’t have to open the cooker to add wood.
I have the Maverick 1250 and picked up this smoke cage several months back. I find that it does make a noticeable difference in the test of the food. I have an older (2018) Maverick and I have to completely remove the large bottom rack in order to "safely" add wood chucks to the chute. I could spend more $$ and get the modular rack system they have out now and get more usable space for my cooks. The system I found that works best for me is to load up the basket with whatever type of wood, and add several chunks every 30-40 mins for the first two or three hours. I find that after 3 hour mark, the food is not getting more smoke flavor, and I'm adding more time to the total cook because I keep having to open up the lid. You also have to use a good brand of pellets in your hooper. The combination will give you great results! I did see LSG pellet grill and noticed they now have a large cabinet style one as well. It's just as expensive if not more than the off set ones, but I guess if you are looking for convenience, that's the way to go. I be interested to see a comparison video b/t Pitts and Spitts and LSG pellet grills. The LSG also sell their proprietary wood chips to be used exclusively for their pellet grills. Everything I've seen on the net about the LSG is above par and highly rated. In the end, how much of a difference does it make all depends on the end user. Thank you and great video!
Well I guess the real question is was it less work? It looked like you were tending it like an offset smoker so it kind of defeats the point of a pellet smoker. Now if it was automatically refilled with wood chunks that would be awesome, but most likely that would be extremely expensive.
Yes, less work than an offset b/c the grill maintains the temps. I just threw a chunk in every 20 mins and didn't even have to look at the temp guage, adjust dampers, vent the ash, move splits around etc.
@@SmokeTrailsBBQ the only reason I like the offset smoker is for the art of the Craft. It takes some skill plus dedication. It's some how more satisfying to me when one pulls off a perfect brisket after putting in the hard work. Other than that a pellet smoker is a perfectly fine option.
I see where you are coming from, but you only need to burn the chunks for first 2-3 hours. I really enjoy that part of the cook on my pellet-assist smokers that I have fabricated.
What happens to the ashes where the woodchucks are burning ? I heard you say you had a cook time of 7 hours so I was just curious where all these ashes were going...
This isn't bad. I am designing a newer type of hybrid with a hopper going into a offset firebox with a cage on top of the burn pot. Should be done by late spring. Will do a video once its done. Doing it with a 3/8 thick steel. However what I have found with pellet matching the flavor revolves around the air and the way it moves. My GMG required me to get an above level grate for brisket to go as that is where the air goes downward after hitting the top and the downdraft addresses the temp. Is it the end? Hardly! There is still something about running an offset where you don't need to plug anything in or address parts going out over time.
This is great, and I like the direction that this is heading. Great demonstration. I reckon there will be more advances coming up in the field of pellet smokers.
@@SmokeTrailsBBQ I'm interested in daisy chaining two pellet smokers together. main pellet smoker for holding temperature. second pellet smoker at high smoke setting (or getting spare parts of a burn cup, auger system and burner into a diy chamber) and connected with aluminum 3"-4" aluminum tubing and maybe some high temp exhaust oven fan to direct the smoke....... thanks for this video it definitely gives us pellet fans new ideas with the time we have not needing to manage the fire during brisket cooks :)
Woodwind Pro smoke box is a much better system. And correct me if in wrong but the drip tray directs grease and dripping to this smoke cage feed chute? I think it's good people are starting to innovate, but this retrofit can stay on the shelf. Also, not questioning P&S quality, just this product is a non-starter
Is the smoke flavor a clean smoke flavor or a dirty smoke flavor. I read that the smoldering wood insert for the new Camp Chef Woodwind has a dirty smoke flavor.
brisket looked great! good for ppl who want to transition to offset smokers from a pellet. i’d personally cut and seperate the brisket closer to the flat though.
Great video! I wonder how long you can go between adding chunks. If you have to run out for an hour and come home, will the fire in the cage be out to where you can't add more. While the quality is no where near the same, the design of the smoke box on the camp chef woodwind pro is more practical
Hey there bro I cook on offsett for many years .. Follow you from the Netherlands and learn a lot from you I thank you for that... I have one tip it works for me en it gives more burning time with the same amount of wood and temp control what creates more sophisticated smoke taste .. Close the space between the burning chamber and smoker with an extended box from thick metal with holes on it from really small holes to bigger holes to the back ... this create better airflow tru the smoker and blocks the radiant heat .. Another tip is putting dry beef boullion powder in your rub gives you maybe that taste what you looking for...
How did the pellet smoker handle the temperature? I guess the smoke chunks also produced heat, so the pellet grill doesn’t need as much pellets. I wonder if the pellet grill is "smart" enough to realise that.
The temp does get higher but the pellet grill knows the chamber temp so it adjusts. You can also just decrease the set temp a few degrees to account for the extra heat. Not as laser steady temp as running just pellets but still decent.
The Maverick 1250 is on my shortlist for purchase; I am eager to try it out with the Smoke Cage. One thought on adding chunks every 30 - 45 minutes: Meat only effectively absorbs smoke flavor until around 140 degrees. After that, its ability to absorb smoke degrades and disappears completely at 158 or so. So I would stop feeding the Smoke Cage after I see an internal temperature of 140 and let what's left just burn through. After that, the chunks just make your backyard smell good and tempt the neighbors! On my BGEs, I usually get up to 140 in less that 3 hours, so the chunk-tending duties should be minor.
So you set the temp to 250°F and add wood chunks every 20mins. How does that affect the temperature? Does it raise it and by how much? Why did you pull the brisket at 190°F and not higher?
Well, this is mainly intended as a pellet cooker, the basket is optional, one can always opt to use the basket for the first 3 1/2 hours of the cook time or so when it is most effective, perhaps go to bed, and return later, or use the basket all the way through such as in this video. KBQ, OTOH is hands on, it is a different concept. I did consider my own hybrid way of cooking briskets, starting on the KBQ for around 3 1/2 hours low and slow, then move it to a pellet cooker. I was about to get a pellet cooker for that purpose alone, however Bill Karau suggested that it is even a better idea to continue on an electric smoker instead. I plan to get an electric smoker, and see how the outcome will be. If not satisfied, I can always make use of the electric smoker for cold smoking or holding briskets after smoking.
With the smoke box sitting right next to the fire pot, is there a chance it gets hot enough to start burning unlit chunks of wood? Or does P&S intend for you to keep a lit pile in the box through the entire cook? Coming from a WSM, using that many chunks every cook will add up!
So I own a P&S 1250 with the smoke cage., a Stumps Gravity Feed GF 223, and a PBC cooker. Each have their strengths. However I would argue that despite having to add chunks every 39 min to the P&S, the consistency and ease of the fire management cannot be beat.
Make a video using this on the woodwind pro use both smoke boxes that’ll forsure compete with offsets. Do a blind taste test. With both of those smoke boxes I feel like it’ll be very very close
I just did my first cook tonight on my all stainless Maverick 2000 with the smoke cage,,,, All I can say is WOW! I used Lumberjack 100% hickory and 100% cherry pellets mixed. I loaded the smoke cage with Pecan and Cherry chunks from Fruita wood in Colorado. I cooked 2 slabs of spare ribs, and they may have been the best ribs I've ever smoked. I added a couple of chunks every 30--45 min. I had consistent blue smoke the entire cook. Temps were consistently 249-251 (set to 250). The ribs had a bright red smoke ring and were extremely smoky. The cook smelled like an offset and the results were as good, probably better than my go to BBQ spot that uses large lang smokers. I wish I could post a pic.....
Is that bottom grate the standard grate that came with the unit? I’m looking at the smaller unit and don’t want to have to remove the bottom grate every time I want to add wood to the smoke cage.
Isn’t the camp chef pellet grills with the smoker box the same concept? Withe smoker box you don’t have to open the top to refill the chunks. You just have to open the smoker box chute to refill with chunks.
@bhamneurad1 it's an mes 30 inch sportsman elite. It holds meat at 150 but you need to find the right set temp. For example, set to 140 mine goes up to 155 and down to 140 but averages at 150
That's a game changer for sure for a pellet smoker. Have you ever wrapped your brisket in saran wrap once it has finished and then butcher paper? I did this with a turkey breast after smoking it for deli meat and it was smokier than normal. This was done on a kamado by the way.
I wasn't really monitoring it that closely to be honest, but I did see some spikes. However, the brisket didn't seem to care as you can see from the results.
I'm thinking about purchasing one of these smoke cages. The Pits and Spits website does not tell you the size of the smoke cage. Can you tell me the dimensions of it? I'd like to see if it fits in my pellet grill. Thanks!
Those Masterbuilt electric smokers don’t need to add chips to work? I am asking because if not I see some cheap used ones for sale and would like to use that and not occupy my oven for 16 hours. Thanks for your response.
I think I'll just stick to using smoke tubes w/ my 1250. They're cheap, easy to light, and use the fuel (pellets) I already have. I recently doubled up on the smoke tubes while cooking a tri-tip and the result was terrific.
How does this compare to the woodwind pro? I assume the build quality is much better on the pitts and spitts but in terms of ease of use and the final flavour, which one do you prefer?
P&S Build quality is better, more cooking area, better heat retention because the steel is so thick, & with the smoke cage there's more smoke flavor because it's an actual large fire (like in an offset) whereas the WWP is just a chunk or two slowly smouldering in the smaller smoke chamber. Pros of the WWP are lower price point, more bells & whistles like multiple probes and cook settings, lighter, smaller. I prefer the P&S though, which shouldn't come as a surprise. It's a better grill at a higher price point. You get what you pay for.
@@SmokeTrailsBBQ Thank you so much for the quick response. Now I just have to find a way to get a maverick shipped to Canada as we don't seem to have any dealers here
@@SmokeTrailsBBQ I am overthinking, but if one were to put a thermocouple sensor on the smoldering wood chunks in the Woowind Pro, and adjust the flame valve so the chunks smolder to between 500°F and 700°F , one can get great smoke aromatics. BTW, wood chunks from big box stores are too dry to produce good aromas. They burn too hot and too fast without staying long enough in the 450 to 720 °F range, thus they lose most of the advantage over wood pellets.
Could you do a video comparing a pellet grill to an electric grill? It would seem that aside from the P&P wood shoot you used here, an electric (using wood) would give more soke flavor versus straight pellets.
@@SmokeTrailsBBQ what is the inside measurements of the Masterbuilt smoker?doesn’t really look large enough to put a packer brisket in but I guess you’re getting them in there somehow. I can’t find the inside dimensions on their website. Thanks 🔥
I was thoroughly impressed with this new smoke system. I called my pellet grill manufacturer and told them I was building a small fire on top of the heat deflector and they told me to get that ffire out of there...
As someone who owns an offset, a KBQ C60 (box style smoker? Idk what to call it), and I have a woodwind pro arriving tomorrow (I refused to do pellets for a LONG time, but alas they are so easy), I find each type of smoker has it's place. My offset is huge, and works great for big parties, otherwise I find myself burning a ton of fuel just to cook a single thing. The KBQ C60 was supposed to be my single item smoker, but the fire is such a pain to manage, and doesn't allow the AFK aspect like a pellet grill does. I like the C60 for somethings, but it isn't as easy to manage as an offset or anywhere close to a pellet grill for ease of use. Too bad this video didn't come out before the weekend, would have made me think twice about my pellet grill purchase. Though after watching your video and others on the woodwind pro, I'm looking forward to checking it out. I bought the woodwind pro because I liked the idea behind sticking a wood chunk in there and getting some actual wood smoke while getting the AFK aspects of pellets. If I want to use wood chunks I can walk over and stick one in every 20-30 minutes. If I don't, I don't have to. Plus, if my wife wants to make ribs or something she can easily do so. She doesn't want to deal with fire management, which I totally understand. I love watching your channel grow. Keep up the awesome work!
To me this looks like more work than my offset. Additionally, I am never left searching for that little bit of extra to emulate my offset. In the end all that matters is the success of your cook.
Mr. Smoke Trails, I would do anything to hear more about your "sous vide holding chest". I have been looking into holding cabinets and they are $1,000 at the minimum. Can you please say more about this chest and how it came together?!
This is pretty cool, very tempting, but I'll definitely pass on adding chunks every 20 minutes. If this is on par with an offset, then I'm assuming it's above a Kamado style grill as well..?
Someone should do a "holy grail grill battle". Offset vs Kamado vs Pellet (w/wood chunk option) vs Kettle vs Bullet Grill, all prepped and cooked the same. Then blind test with a few people.
Thanks for watching man! P&S also sells hybrid offsets/pellet smokers which is a cool concept. Yea, I would never recommend selling your pellet smoker lol. Just get another grill.
Yea that would be an improvement for sure. It's a modular option though so if they did that they would have to re-design the maverick to have a door to accommodate the smoke cage.
Curious if anyone has seen the new RIPT smoker. It's an offshoot of GMG and they are using wood chips instead of pellets. I wonder how chips will compare with using chunks like this
Hello had a question. If I smoke a brisket at 130-140 for 4 hrs than 250-275 till IT 190 and go straight to the long rest of 10-18 hrs at 150 would i still be ok
This is on a pellet smoker. Would just like to add as much smoke as I can early on the cook than render fat at end. Just making sure I can do a long hold
I've b÷n using a little wire mesh boss and place on my lower rack, then break up a few pieces of briquettes and able to set small chunks of wood on it. Easy to re add chips, etc and doesnt really add much temp. Seems just as easy or easier. Btw, what pellets do you like?
Just my opinion here, most ppl who use a pellet smoker are or have gone through several different brands of pellets. The reason that happens is because they are looking for SMOKE flavor. Alternatively, one really only needs to add chunks for what the first 2 hours or so of the cook. 20-30 mins I think is an estimate, I would like to believe that if you added 2 chucks or maybe 3 you could reduce the amount of times you need to add wood. I don't know I haven't used one. I think the concept is awesome, it potentially ends the need to search and buy different pellets trying to get that smoke flavor. I owned an offset and now have a pellet smoker, a vertical smoker, and an orion smoker. I like my pellet smoker but miss the smoke flavor of an offset. I'll get one of these, I don't mind adding 2 or 3 pieces of wood for the first few hrs. I think it's worth it, and hey if I don't like it... well there's always ebay 😉. Great video, and I agree Franklin probably wants your head after your video on what is possibly his secret. Then again he's probably laughing at both you and Jeremy. Keep the content rolling.
Thanks for the reply. I’m in Alaska so it’s expensive running the wood from Lowe’s. I’ll have to play around with birch and see how it tastes out of the 250 I just built. Thanks for the videos. Your content has been super helpful in dialing in my brisket process. The biggest one for me is the time at temp for rendering fat and connective tissue. Perfect briskets every time.
@@mesa-the-aphophas3586 The grill runs at whatever you set it to like any pellet smoker so temp control is easy. The smoke cage will boost temps in the chamber a bit.
@@SmokeTrailsBBQ Good deal, yeah, figured as much. It will try to keep it cooler (less pellets) as the thermostat will see it is hotter, etc. Makes sense. I ask, as Camp Chef's new PRO model has that type of feature. Not a slide/shoot like that, but they allow for theirs to be over the firebox. Anywho, thanks for the feedback! Love your channel! 🙏
@@mesa-the-aphophas3586 Thanks man! Yea, a few degrees lower works to offset the temp boost from running the cage. I don't worry about it too much though as long as I'm in the temp zones I want to be in. Yea I have the WWP as well.
@@SmokeTrailsBBQ This thing "burns" whereas the WWP "smolders". I guess you get what you pay for, right? Just saying, this seems "MUCH" more realistic as it is a real open flame! LOL!
I've listened to your time 7 hours and then 15 in your smoke box, so a 12 hour offset seems the right choice but it all depends on the cost of your pellet box and electric smoker versus the offset.
So how does this smoke flavor compare to the WSM? Because the WSM smolders chunks of wood too, which to me is a distinctly different smoke flavor from what you get with an open flame (offset firebox)
I see the argument that this defeats the purpose of a pellet smoker because it adds extra work… my thought is that it compromises the purpose of a pellet smoker by adding a variable that it’s computer can’t directly control. It reacts to the variable of extra heat by burning fewer pellets but can’t keep the user from adding too much wood and drastically spiking the temperature. That said, I can see myself, a long time offset user, switching to this set up… even though I am wanting something easier to use, I’m not ready to give up, adding wood by hand. Great video thank you!
I have been running my vertical pit boss at 180F for appx. 18 hours on a packer with B&B pellets and I have had many folks state that it is the best damn brisket they've had. Albeit, I do use MC Holy cow, liberally, with a dusting of the gospel. I don't think that folks truly appreciate a pellet smoker brisket because it is generally rushed IMO.
Do you get your pellets ship to you directly from the pellet machine as they are being formed so the bag pellets aren't sitting in a warehouse for who-knows-how-long before they are bought???
I'm still experimenting with the whole fat on the fire thing. It appears to create darker bark faster but in terms of extra flavor i'm not yet convinced.
I watched one of your videos that you said you wanted to do healthier bbq and live longer, something like that, just wanted to say I’m all here for healthy bbq. Most channels just indulge in bbq but I want to enjoy bbq and be as healthy as I can, including being concerned of carcinogens. Can you confirm if burning any wood releases aldehydes which are carcinogenic?
Polycyclic aromatic hydrocarbons are released from burning wood. They are carcinogenic. So yes, there are health concerns. Are they any worse than eating cured bacon or drinking alcohol in moderation? Doubtful. Everything in moderation.
What do you think about the color of the smoke? Generally I look for a clean smoke coming out the stack, white smoke tends to be not as clean and the more clear it is the happier I am... I'm super interested in their brand and equipment! Thanks for the review and sharing
I'd be interested in seeing this go head to head with a LoneStarGrillz Pellet Smoker. Mainly because I've heard that thing is a beast in terms of smoke flavor for a Pellet Smoker, and that's while being set it and forget it. If you have to add wood chunks to this every 20 minutes, that's more inconvenient than an offset, and sounds like it would cost a fortune in wood for every cook you do as well.
Need to do a head-to-head comparison between this and the Camp Chef Pro. ...but based on your comments on both of your independent video reviews of both pellet smokers, the P&S + Smoke Cage wins hands down...
Great concept. I wonder if it’s proprietary to P&S pellets or effective with other fire pot centred pellet grills. (My GMG has a centred 🔥pot) Also…don’t get side tracked & forget the smoke box fire. Sucks if it goes out & you gotta remove your cook & grates to reignite one 😳
Another great video but I am confused. In. This video you hold at 150 for 15 hours but in the recent video "the Perfect Overnight Brisket" you say 5hrs at 150. Can you clarify?
Different methods. The 5 hour rest is for the overnight method. The 12-15 hour rest is my other method, usually used on an offset. Just go by whatever the method is in the video you are watching because I have lots of different methods.
I'm assuming it added something but I didn't notice it taking any longer than my offset briskets. The burn pot brings the grill back up to temp extremely quickly.
Thanks for watching! Depends on what your definition of clean smoke is. To me, dirty smoke is the thick white smoke you get from a fire that is oxygen-starved and it imparts an acrid flavor and black soot on the meat. It's definitely NOT that kind of smoke. But it's also not "Thin Blue Smoke" that you might get from running just pellets or running a hotter fire with lots of airflow on an offset. The smoke is somewhere in between those two extremes which is what most people running offsets are going for anyway. So to me it's the right type of smoke.
Nice video as usual. This idea is known as "pellet-assist" and has been around for a number of years. You can find a few of these types of builds on various BBQ forums and some YT videos. I fabricated two of them over the past 5 years and tried wood burning over top of firepot as well as to side of firepot. I've found the key is to let the chunk burn naturally without too much forced air from the pellet fan.
There is no need to keep adding wood chunks the entire cook. As many have shown, there are diminishing returns after 4-5 hours once the meats heats up. With ribs, I only add chunks until I wrap around the 3 hour point.
Keep up the great work!
Bought a smoke cage to add to my Maverick 2000. I started with a full cage of Post Oak chunks, then added 2 chunks every 45 minutes. This brisket is amazing with better bark and smoke flavor that is exactly like an offset. Get one, it really makes a huge difference!
I think this is a great option for extra smoke flavor however, if you need to add wood chunks every 20-30 minutes, it defeats the convenience of a pellet smoker. I have a Pitts & Spitts offset smoker and only have to add a split every 45 minutes to an hour so in this case, the offset is more convenient 😂 If they come up with an automated chute, that would be a game changer.
Right on
Automated chute would be tough without standardization of chunk/split size. Would be an interesting concept though.
@@SmokeTrailsBBQ I agree, it would be difficult. Mike Brown BBQ built his own pellet smoker that also burns full wood splits. If Spitts and Pitts built something that could accommodate a full split so it burned much longer, that would also be much better than having to open the cooking chamber every 20 minutes. Either way, great video! I love all of your experiments! Keep up the great work.
@@SmokeTrailsBBQ True, but the manufacturer can have the incentive to sell standardized chunks for a premium. Did you burn the chunks throughout
the full smoke session or just the initial several hours?
@@googanbbq Thanks Man. P&S has a hybrid pellet/offset as well. looks pretty cool. No automated splits though. I'll check out Mike Brown
I have the camp chef woodwind pro. Coming from strict offset cooking I love being able to add hardwood. Seems a bit easier adding wood to the camp chef than the p & s. 🤷♂️
Ya plus the camp shef is way better price.
Missed a great opportunity to add a discount code for Pitts & Spitts. If they sponsor the video, they should include a code at the end. Great job on the brisket.
I have Oklahoma joe pallet grill and I just added DIY cold smoke maker that uses pallets and the cost is under $25. Will upload video in week or so. It uses very little pallets to make a lot of smoke and it hangs out side of the pallet grill.
Natural organic Canadian snow, "Mmmm, tastes like maple syrup and hockey!" That was great! If it isn't there already, it's just a matter of time before Aaron Franklin has a picture of you on his wall!
Lol, a picture with darts in it with my eye's X'ed out maybe! Thanks for watching man!
I’ve been going back and forth trying to get clean smoke out of my electric non pellet vertical smoker for the last 3 years. Pellets seem to be cleaner than chunks but as soon as they turn black they start to produce a bitter taste the same as the chunks. I have a cage like tub for the chunks above the burner so what i am thinking is trying to ignite the chunks on the non burner/water pan side similar to the P&S cage and add a chunk every 40 minutes while the burner side is empty but still on to maintain heat. This way will be more like an offset to produce clean smoke and won’t produce the smolder smoke that is bitter. Thanks for all your videos and this new idea!
This is in response to compete with the Camp Chef Woodwind Pro, which I happen to own. The CCWP has the wood box as a slide out in the front of the grill. You don’t have to open the cooker to add wood.
I have a woodwind pro as well! How do you like it?
@smoke trails BBQ how does the woodwind pro compare?
@@SmokeTrailsBBQ I like it. It does exactly what it is supposed to
Smoke trails bbq I did your 4hr 2hr 10hr brisket method on the pitboss pellet grille it came out perfect.
Awesome! I'm glad it worked well for you!
I have the Maverick 1250 and picked up this smoke cage several months back. I find that it does make a noticeable difference in the test of the food. I have an older (2018) Maverick and I have to completely remove the large bottom rack in order to "safely" add wood chucks to the chute. I could spend more $$ and get the modular rack system they have out now and get more usable space for my cooks. The system I found that works best for me is to load up the basket with whatever type of wood, and add several chunks every 30-40 mins for the first two or three hours. I find that after 3 hour mark, the food is not getting more smoke flavor, and I'm adding more time to the total cook because I keep having to open up the lid.
You also have to use a good brand of pellets in your hooper. The combination will give you great results!
I did see LSG pellet grill and noticed they now have a large cabinet style one as well. It's just as expensive if not more than the off set ones, but I guess if you are looking for convenience, that's the way to go. I be interested to see a comparison video b/t Pitts and Spitts and LSG pellet grills. The LSG also sell their proprietary wood chips to be used exclusively for their pellet grills. Everything I've seen on the net about the LSG is above par and highly rated. In the end, how much of a difference does it make all depends on the end user.
Thank you and great video!
Well I guess the real question is was it less work? It looked like you were tending it like an offset smoker so it kind of defeats the point of a pellet smoker. Now if it was automatically refilled with wood chunks that would be awesome, but most likely that would be extremely expensive.
Yes, less work than an offset b/c the grill maintains the temps. I just threw a chunk in every 20 mins and didn't even have to look at the temp guage, adjust dampers, vent the ash, move splits around etc.
@@SmokeTrailsBBQ the only reason I like the offset smoker is for the art of the Craft. It takes some skill plus dedication. It's some how more satisfying to me when one pulls off a perfect brisket after putting in the hard work. Other than that a pellet smoker is a perfectly fine option.
I see where you are coming from, but you only need to burn the chunks for first 2-3 hours. I really enjoy that part of the cook on my pellet-assist smokers that I have fabricated.
Been doing something like this for a while on my Yoder smoker. Found a rack I can put wood on and use it.
Cool! I DIY'ed something myself but not as beefy as the smoke cage. How's it work for you?
What happens to the ashes where the woodchucks are burning ?
I heard you say you had a cook time of 7 hours so I was just curious where all these ashes were going...
This isn't bad. I am designing a newer type of hybrid with a hopper going into a offset firebox with a cage on top of the burn pot. Should be done by late spring. Will do a video once its done. Doing it with a 3/8 thick steel. However what I have found with pellet matching the flavor revolves around the air and the way it moves. My GMG required me to get an above level grate for brisket to go as that is where the air goes downward after hitting the top and the downdraft addresses the temp. Is it the end? Hardly! There is still something about running an offset where you don't need to plug anything in or address parts going out over time.
Thank you I was wondering how that smoke cage was gonna work looks great
Like to see more videos on the hybrid. Wondering if you could use the stick side for smoke and pellet side for temp?
This is great, and I like the direction that this is heading. Great demonstration. I reckon there will be more advances coming
up in the field of pellet smokers.
Agreed, I'm interested in the hybrid pellet/offset concept
@@SmokeTrailsBBQ I'm interested in daisy chaining two pellet smokers together. main pellet smoker for holding temperature. second pellet smoker at high smoke setting (or getting spare parts of a burn cup, auger system and burner into a diy chamber) and connected with aluminum 3"-4" aluminum tubing and maybe some high temp exhaust oven fan to direct the smoke....... thanks for this video it definitely gives us pellet fans new ideas with the time we have not needing to manage the fire during brisket cooks :)
Woodwind Pro smoke box is a much better system. And correct me if in wrong but the drip tray directs grease and dripping to this smoke cage feed chute?
I think it's good people are starting to innovate, but this retrofit can stay on the shelf.
Also, not questioning P&S quality, just this product is a non-starter
Is the smoke flavor a clean smoke flavor or a dirty smoke flavor. I read that the smoldering wood insert for the new Camp Chef Woodwind has a dirty smoke flavor.
It's clean because the fire is burning the whole time, not smouldering
brisket looked great! good for ppl who want to transition to offset smokers from a pellet. i’d personally cut and seperate the brisket closer to the flat though.
Great video! I wonder how long you can go between adding chunks. If you have to run out for an hour and come home, will the fire in the cage be out to where you can't add more. While the quality is no where near the same, the design of the smoke box on the camp chef woodwind pro is more practical
You would likely need to restart it.
The main advantage I see for this pellet smoker is that the amount of wood used is less on the pellet? Seems like it would be.
Hey there bro I cook on offsett for many years .. Follow you from the Netherlands and learn a lot from you I thank you for that... I have one tip it works for me en it gives more burning time with the same amount of wood and temp control what creates more sophisticated smoke taste .. Close the space between the burning chamber and smoker with an extended box from thick metal with holes on it from really small holes to bigger holes to the back ... this create better airflow tru the smoker and blocks the radiant heat .. Another tip is putting dry beef boullion powder in your rub gives you maybe that taste what you looking for...
How did the pellet smoker handle the temperature?
I guess the smoke chunks also produced heat, so the pellet grill doesn’t need as much pellets. I wonder if the pellet grill is "smart" enough to realise that.
The temp does get higher but the pellet grill knows the chamber temp so it adjusts. You can also just decrease the set temp a few degrees to account for the extra heat. Not as laser steady temp as running just pellets but still decent.
The Maverick 1250 is on my shortlist for purchase; I am eager to try it out with the Smoke Cage. One thought on adding chunks every 30 - 45 minutes: Meat only effectively absorbs smoke flavor until around 140 degrees. After that, its ability to absorb smoke degrades and disappears completely at 158 or so. So I would stop feeding the Smoke Cage after I see an internal temperature of 140 and let what's left just burn through. After that, the chunks just make your backyard smell good and tempt the neighbors! On my BGEs, I usually get up to 140 in less that 3 hours, so the chunk-tending duties should be minor.
So you set the temp to 250°F and add wood chunks every 20mins. How does that affect the temperature? Does it raise it and by how much?
Why did you pull the brisket at 190°F and not higher?
It spikes a bit. At 190 there's no chance of overcooking
If you are going to feed it wood chunk every 20-30 minutes, might well buy the KBQ and be guaranteed to burn a clean fire.
Well, this is mainly intended as a pellet cooker, the basket is optional, one can always opt to use the basket for the first 3 1/2 hours of the cook time or so when it is most effective, perhaps go to bed, and return later, or use the basket all the way through such as in this video. KBQ, OTOH is hands on, it is a different concept. I did consider
my own hybrid way of cooking briskets, starting on the KBQ for around 3 1/2 hours low and slow, then move it to a pellet cooker. I was about to get a pellet cooker
for that purpose alone, however Bill Karau suggested that it is even a better idea to continue on an electric smoker instead. I plan to get an electric smoker, and see how the outcome will be. If not satisfied, I can always make use of the electric smoker for cold smoking or holding briskets after smoking.
With the smoke box sitting right next to the fire pot, is there a chance it gets hot enough to start burning unlit chunks of wood? Or does P&S intend for you to keep a lit pile in the box through the entire cook? Coming from a WSM, using that many chunks every cook will add up!
I would want to keep it lit
What size master built smoker is that ? The 30"? I am curious.i want to get one and want make sure I get one big enough
30
LOOOOL the wood cutting scene. I am impressed with the results of that smoke cage.
So I own a P&S 1250 with the smoke cage., a Stumps Gravity Feed GF 223, and a PBC cooker. Each have their strengths. However I would argue that despite having to add chunks every 39 min to the P&S, the consistency and ease of the fire management cannot be beat.
I agree. Hard to convince people until they try it themselves! Glad you're having good results with it.
Yeah I’m still sticking to my offset lol that was a nice looking finished brisket though
Make a video using this on the woodwind pro use both smoke boxes that’ll forsure compete with offsets. Do a blind taste test. With both of those smoke boxes I feel like it’ll be very very close
I'll think about it!
@@SmokeTrailsBBQ I feel like many people would love to see how alittle extra wood chunks work in that pit
I use a a-mazing smoking tube or tray with my pellet smoker , works great with great smoke taste
We even got organic fresh water on Vancouver Island this year⛄
Haha!
I just did my first cook tonight on my all stainless Maverick 2000 with the smoke cage,,,, All I can say is WOW! I used Lumberjack 100% hickory and 100% cherry pellets mixed. I loaded the smoke cage with Pecan and Cherry chunks from Fruita wood in Colorado. I cooked 2 slabs of spare ribs, and they may have been the best ribs I've ever smoked. I added a couple of chunks every 30--45 min. I had consistent blue smoke the entire cook. Temps were consistently 249-251 (set to 250). The ribs had a bright red smoke ring and were extremely smoky. The cook smelled like an offset and the results were as good, probably better than my go to BBQ spot that uses large lang smokers. I wish I could post a pic.....
That's awesome!
Is that bottom grate the standard grate that came with the unit? I’m looking at the smaller unit and don’t want to have to remove the bottom grate every time I want to add wood to the smoke cage.
*Yo, been watching for a while, this vid made me sub!*
Question: you from Canadia? 😃
Yep!
Isn’t the camp chef pellet grills with the smoker box the same concept? Withe smoker box you don’t have to open the top to refill the chunks. You just have to open the smoker box chute to refill with chunks.
Did you hold the brisket in your electric smoker for 15 additional hours AFTER completing the cook in the pellet smoker (when the meat hit 190)?
Yes. 15 to 20 hours at 150
@@SmokeTrailsBBQ Do you mind sharing the model# of your electric smoker? And could you confirm that it holds temp at 150°? Thanks!!
@bhamneurad1 it's an mes 30 inch sportsman elite. It holds meat at 150 but you need to find the right set temp. For example, set to 140 mine goes up to 155 and down to 140 but averages at 150
That's a game changer for sure for a pellet smoker. Have you ever wrapped your brisket in saran wrap once it has finished and then butcher paper? I did this with a turkey breast after smoking it for deli meat and it was smokier than normal. This was done on a kamado by the way.
When you added the splits, did it make your temperature fluctuate much?
I wasn't really monitoring it that closely to be honest, but I did see some spikes. However, the brisket didn't seem to care as you can see from the results.
I'm thinking about purchasing one of these smoke cages. The Pits and Spits website does not tell you the size of the smoke cage. Can you tell me the dimensions of it? I'd like to see if it fits in my pellet grill. Thanks!
I'd try emailing them directly. You'll get a better answer
@@SmokeTrailsBBQ ah ha I get it *wink 😂
Not putting you off or anything, the one I have was an early model. Not sure if it's even the same dimensions as the new one
@@SmokeTrailsBBQ I appreciate the honesty. Ty
have you updated to the new smoke algorithm and the lower 160 temp might be a good way to let meat rest?
Nope I'll check it out
Those Masterbuilt electric smokers don’t need to add chips to work? I am asking because if not I see some cheap used ones for sale and would like to use that and not occupy my oven for 16 hours. Thanks for your response.
Nope it's just an electric element. No chips needed
@@SmokeTrailsBBQ sweet. Thanks.
Can I use the fire box in my Traeger Ironwood 885?
Probably not
Wow looks amazing, great job. 🍻🤝
Thanks!
I think I'll just stick to using smoke tubes w/ my 1250. They're cheap, easy to light, and use the fuel (pellets) I already have. I recently doubled up on the smoke tubes while cooking a tri-tip and the result was terrific.
Use wood chip in your smoke tube. You might also try mixing wood chip and pellets together in your smoke tube. That's what i currently do
How does this compare to the woodwind pro? I assume the build quality is much better on the pitts and spitts but in terms of ease of use and the final flavour, which one do you prefer?
P&S Build quality is better, more cooking area, better heat retention because the steel is so thick, & with the smoke cage there's more smoke flavor because it's an actual large fire (like in an offset) whereas the WWP is just a chunk or two slowly smouldering in the smaller smoke chamber. Pros of the WWP are lower price point, more bells & whistles like multiple probes and cook settings, lighter, smaller. I prefer the P&S though, which shouldn't come as a surprise. It's a better grill at a higher price point. You get what you pay for.
@@SmokeTrailsBBQ Thank you so much for the quick response. Now I just have to find a way to get a maverick shipped to Canada as we don't seem to have any dealers here
@@SmokeTrailsBBQ I am overthinking, but if one were to put a thermocouple sensor on the smoldering wood chunks in the Woowind Pro, and adjust
the flame valve so the chunks smolder to between 500°F and 700°F , one can get great smoke aromatics. BTW, wood chunks from big box stores are too dry
to produce good aromas. They burn too hot and too fast without staying long enough in the 450 to 720 °F range, thus they lose most of the advantage over wood pellets.
@CoolJay77 yes I don't use the weber chunks that often anymore for that reason.
Could you do a video comparing a pellet grill to an electric grill? It would seem that aside from the P&P wood shoot you used here, an electric (using wood) would give more soke flavor versus straight pellets.
Do you prefer your electric smoker or oven for resting? Also what model electric smoker is that?
I like my electric for holding. It's a masterbuilt electric smoker 30 inch
@@SmokeTrailsBBQ what is the inside measurements of the Masterbuilt smoker?doesn’t really look large enough to put a packer brisket in but I guess you’re getting them in there somehow. I can’t find the inside dimensions on their website. Thanks 🔥
Just need to figure out how to make one for my pit boss 1150
I was thoroughly impressed with this new smoke system.
I called my pellet grill manufacturer and told them I was building a small fire on top of the heat deflector and they told me to get that ffire out of
there...
Good video! How does this compare to the Camp Chef Woodwind Pro?
lone star grillz has wood chips to mix with your pellets...works great!
As someone who owns an offset, a KBQ C60 (box style smoker? Idk what to call it), and I have a woodwind pro arriving tomorrow (I refused to do pellets for a LONG time, but alas they are so easy), I find each type of smoker has it's place. My offset is huge, and works great for big parties, otherwise I find myself burning a ton of fuel just to cook a single thing. The KBQ C60 was supposed to be my single item smoker, but the fire is such a pain to manage, and doesn't allow the AFK aspect like a pellet grill does. I like the C60 for somethings, but it isn't as easy to manage as an offset or anywhere close to a pellet grill for ease of use. Too bad this video didn't come out before the weekend, would have made me think twice about my pellet grill purchase. Though after watching your video and others on the woodwind pro, I'm looking forward to checking it out.
I bought the woodwind pro because I liked the idea behind sticking a wood chunk in there and getting some actual wood smoke while getting the AFK aspects of pellets. If I want to use wood chunks I can walk over and stick one in every 20-30 minutes. If I don't, I don't have to. Plus, if my wife wants to make ribs or something she can easily do so. She doesn't want to deal with fire management, which I totally understand.
I love watching your channel grow. Keep up the awesome work!
How do you know the smoke flavor didn’t come from your electic smoker? And why did you use that after you smoked it on the pellet smoker??
To me this looks like more work than my offset. Additionally, I am never left searching for that little bit of extra to emulate my offset.
In the end all that matters is the success of your cook.
Mr. Smoke Trails, I would do anything to hear more about your "sous vide holding chest". I have been looking into holding cabinets and they are $1,000 at the minimum. Can you please say more about this chest and how it came together?!
General overview of how to make it: ua-cam.com/video/-6ocRbEU7io/v-deo.html
Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
Do you think this device is superior to a smoke tube or a wood chip box? They all seem to work on the same principle.
Better than a maze, tube, chip box for sure. Those things create smouldering smoke and an acrid smoke flavor
You have gotten even better since I started watching your channel. You're approaching Bret Hart Canadian status. 😆
This is pretty cool, very tempting, but I'll definitely pass on adding chunks every 20 minutes. If this is on par with an offset, then I'm assuming it's above a Kamado style grill as well..?
Never used a kamado so I would know. I'd guess it is though
Someone should do a "holy grail grill battle". Offset vs Kamado vs Pellet (w/wood chunk option) vs Kettle vs Bullet Grill, all prepped and cooked the same. Then blind test with a few people.
I'd like to see you use the Pecan Pellets and also using the smoke box or you could let us know how it turned out. Your vids are great by the way
ok but once you add the wood to me it stops being just a pellet smoker and so it can not be compared to pellet smokers. i will not sell my offset ever
Thanks for watching man! P&S also sells hybrid offsets/pellet smokers which is a cool concept. Yea, I would never recommend selling your pellet smoker lol. Just get another grill.
Any ideas on how to do this on a traeger ironwood 650?
It would’ve been nice to do a side by side taste test with an offset brisket
Don't be dumb there is no compromise
What size chunks were you using? Wonder about the 4 inch by 4 inch chunks I use if they would get caught in the Shute.
How does cooking it on tue bottom grill do?
It overcooks the bottom. Top rack is the way to go
@SmokeTrailsBBQ ty
It would be cool to have a little door on the side so you could put the wood down the chute that way instead of opening the door.
Yea that would be an improvement for sure. It's a modular option though so if they did that they would have to re-design the maverick to have a door to accommodate the smoke cage.
That’s what camp chef does
Curious if anyone has seen the new RIPT smoker. It's an offshoot of GMG and they are using wood chips instead of pellets. I wonder how chips will compare with using chunks like this
Hello had a question. If I smoke a brisket at 130-140 for 4 hrs than 250-275 till IT 190 and go straight to the long rest of 10-18 hrs at 150 would i still be ok
Hi. I would start higher than 130-140. Around 225 to 250 is where I start. and yes, you can put it straight in your holder.
This is on a pellet smoker. Would just like to add as much smoke as I can early on the cook than render fat at end. Just making sure I can do a long hold
I've b÷n using a little wire mesh boss and place on my lower rack, then break up a few pieces of briquettes and able to set small chunks of wood on it. Easy to re add chips, etc and doesnt really add much temp. Seems just as easy or easier. Btw, what pellets do you like?
Just my opinion here, most ppl who use a pellet smoker are or have gone through several different brands of pellets. The reason that happens is because they are looking for SMOKE flavor. Alternatively, one really only needs to add chunks for what the first 2 hours or so of the cook. 20-30 mins I think is an estimate, I would like to believe that if you added 2 chucks or maybe 3 you could reduce the amount of times you need to add wood. I don't know I haven't used one. I think the concept is awesome, it potentially ends the need to search and buy different pellets trying to get that smoke flavor. I owned an offset and now have a pellet smoker, a vertical smoker, and an orion smoker. I like my pellet smoker but miss the smoke flavor of an offset. I'll get one of these, I don't mind adding 2 or 3 pieces of wood for the first few hrs. I think it's worth it, and hey if I don't like it... well there's always ebay 😉. Great video, and I agree Franklin probably wants your head after your video on what is possibly his secret. Then again he's probably laughing at both you and Jeremy. Keep the content rolling.
So pellet grill for smoking = NO!
Pitts & Spitts pellet grill with a SMOKE CAGE = YES!!!!
Great video thanks!!!
How much of a difference have you noticed using birch compared to more traditional smoking woods?
It burns hotter and faster but it's good flavor and it's cheap. Haven't noticed much difference in terms of flavor when compared to oak.
Thanks for the reply. I’m in Alaska so it’s expensive running the wood from Lowe’s. I’ll have to play around with birch and see how it tastes out of the 250 I just built.
Thanks for the videos. Your content has been super helpful in dialing in my brisket process. The biggest one for me is the time at temp for rendering fat and connective tissue. Perfect briskets every time.
What do you guys think of the Smoke Cage? You can get one here: bit.ly/3WZCbtx
How did you control the temp? Did the grill "handle" that, and up/down the chamber (pellets going in) that it needed? Just curious!
@@mesa-the-aphophas3586 The grill runs at whatever you set it to like any pellet smoker so temp control is easy. The smoke cage will boost temps in the chamber a bit.
@@SmokeTrailsBBQ Good deal, yeah, figured as much. It will try to keep it cooler (less pellets) as the thermostat will see it is hotter, etc. Makes sense. I ask, as Camp Chef's new PRO model has that type of feature. Not a slide/shoot like that, but they allow for theirs to be over the firebox. Anywho, thanks for the feedback! Love your channel! 🙏
@@mesa-the-aphophas3586 Thanks man! Yea, a few degrees lower works to offset the temp boost from running the cage. I don't worry about it too much though as long as I'm in the temp zones I want to be in. Yea I have the WWP as well.
@@SmokeTrailsBBQ This thing "burns" whereas the WWP "smolders". I guess you get what you pay for, right? Just saying, this seems "MUCH" more realistic as it is a real open flame! LOL!
Apologies if you have covered the topic, but I read the secret to Texas brisket is smoking with post oak splits.
Thanks for watching Tom! If I lived in Texas I'd use post oak. I'm just using what is local to me.
A lot of us in TX use mesquite over oak. Especially south Texas
I've listened to your time 7 hours and then 15 in your smoke box, so a 12 hour offset seems the right choice but it all depends on the cost of your pellet box and electric smoker versus the offset.
Putting in the smoke box is overkill b/c you can instead just put in a regular oven at 140 or 150 for several hours until you ready to serve.
4:40 mark tells ya everything you need to know. Lol
I'll continue to feed my offset a split every 45min-1 hour. Not bad for the lazy smokers, or those just starting out.
So how does this smoke flavor compare to the WSM? Because the WSM smolders chunks of wood too, which to me is a distinctly different smoke flavor from what you get with an open flame (offset firebox)
Been doing it like this for 3 years now, I still love my stick burner too.
Nice summary
I see the argument that this defeats the purpose of a pellet smoker because it adds extra work… my thought is that it compromises the purpose of a pellet smoker by adding a variable that it’s computer can’t directly control. It reacts to the variable of extra heat by burning fewer pellets but can’t keep the user from adding too much wood and drastically spiking the temperature.
That said, I can see myself, a long time offset user, switching to this set up… even though I am wanting something easier to use, I’m not ready to give up, adding wood by hand.
Great video thank you!
I have been running my vertical pit boss at 180F for appx. 18 hours on a packer with B&B pellets and I have had many folks state that it is the best damn brisket they've had. Albeit, I do use MC Holy cow, liberally, with a dusting of the gospel. I don't think that folks truly appreciate a pellet smoker brisket because it is generally rushed IMO.
Sounds like you have a good system!
Man you get a lot bigger briskets there then here in Aussie. Nice thick flats
Do you get your pellets ship to you directly from the pellet machine as they are being formed so the bag pellets aren't sitting in a warehouse for who-knows-how-long before they are bought???
How does this compare to the Camp Chef Woodwind Pro you reviewed?
Next time add some brisket trimmings to the extra wood fire box.
I'm still experimenting with the whole fat on the fire thing. It appears to create darker bark faster but in terms of extra flavor i'm not yet convinced.
I watched one of your videos that you said you wanted to do healthier bbq and live longer, something like that, just wanted to say I’m all here for healthy bbq. Most channels just indulge in bbq but I want to enjoy bbq and be as healthy as I can, including being concerned of carcinogens. Can you confirm if burning any wood releases aldehydes which are carcinogenic?
Polycyclic aromatic hydrocarbons are released from burning wood. They are carcinogenic. So yes, there are health concerns. Are they any worse than eating cured bacon or drinking alcohol in moderation? Doubtful. Everything in moderation.
@@SmokeTrailsBBQ what is the issue with cured bacon? I like to make my own pancetta. Is it the curing salt #1 or #2?
@@lcglazer both. Nitrates and/or nitrites
Wouldn't a couple smoke tubes do the same, filled with pellets for less than half the price of this?
What do you think about the color of the smoke? Generally I look for a clean smoke coming out the stack, white smoke tends to be not as clean and the more clear it is the happier I am...
I'm super interested in their brand and equipment! Thanks for the review and sharing
Light blue smoke or get choked
I'd be interested in seeing this go head to head with a LoneStarGrillz Pellet Smoker. Mainly because I've heard that thing is a beast in terms of smoke flavor for a Pellet Smoker, and that's while being set it and forget it. If you have to add wood chunks to this every 20 minutes, that's more inconvenient than an offset, and sounds like it would cost a fortune in wood for every cook you do as well.
My smoke tube did great with my last brisket. And it burned for almost 4 hours.
Need to do a head-to-head comparison between this and the Camp Chef Pro. ...but based on your comments on both of your independent video reviews of both pellet smokers, the P&S + Smoke Cage wins hands down...
Great concept. I wonder if it’s proprietary to P&S pellets or effective with other fire pot centred pellet grills. (My GMG has a centred 🔥pot)
Also…don’t get side tracked & forget the smoke box fire. Sucks if it goes out & you gotta remove your cook & grates to reignite one 😳
I found on other cooks if I forgot about it I could stick my grill gun or a torch in there to get it going again.
Any problem with temperature spikes with the additional fire from the wood?
Another great video but I am confused. In. This video you hold at 150 for 15 hours but in the recent video "the Perfect Overnight Brisket" you say 5hrs at 150. Can you clarify?
Different methods. The 5 hour rest is for the overnight method. The 12-15 hour rest is my other method, usually used on an offset. Just go by whatever the method is in the video you are watching because I have lots of different methods.
@@SmokeTrailsBBQ Thanks. Love your channel.
How much time does opening the pit every 20 minutes add to the length of the cook? The woodwind seems like a better design but P&S is better quality🤔
I'm assuming it added something but I didn't notice it taking any longer than my offset briskets. The burn pot brings the grill back up to temp extremely quickly.
Is the smoke clean?? We want clean smoke,I hope to get this to try
Thanks for watching! Depends on what your definition of clean smoke is. To me, dirty smoke is the thick white smoke you get from a fire that is oxygen-starved and it imparts an acrid flavor and black soot on the meat. It's definitely NOT that kind of smoke. But it's also not "Thin Blue Smoke" that you might get from running just pellets or running a hotter fire with lots of airflow on an offset. The smoke is somewhere in between those two extremes which is what most people running offsets are going for anyway. So to me it's the right type of smoke.