Offset Flavor for a Pellet Grill Brisket? We'll See About That!
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- Опубліковано 22 чер 2023
- No way a pellet grill can smoke a brisket with the flavor of an offset, right? Well Camp Chef says their Woodwind Pro delivers offset flavor in a pellet grill. I’m not buying it. So I smoked 2 briskets - one on my Yoder Durango offset, and the other on a Camp Chef Woodwind Pro.
Watch my Steak test on the same 2 grills (Can a Pellet Grill Steak Taste Like an Offset Smoker Steak?) next: • Can a Pellet Grill Ste... &list=PL5_wF98ziP9awgXN_FEdkqZba2KZOmLrB
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Love to see an updated review on this smoker with the techniques you've learned in the last few months.
I appreciate the dedication of staying up just about all night guys! Great video, the pause you did after tasting the CC brisket had me thinking CC took the win! Lol
Thanks Brian - folks like you make it all worth it!
Great video! That’s for the comparison!
I've been anxiously awaiting this video and it did NOT disappoint. One of if not the best comparison cooks between Camp Chef's latest and your awesome stick burner. I would easily enjoy either brisket. Beautifully executed. Now get some rest!
It can't be the 'best' comparison if you don't do the bare minimum and blind test taste.
@@CrimsonFlameRTR Okay, okay you are correct but I did enjoy the video.
awesome quality video, love to improve my bbq style
Al, I've been running the wood chips with the pellets from Lonestar Grillz to get more smoke flavor. Works pretty darn well too ! Cheers Al !
Can't replace a stick burner but still a great effort by campchef. Thanks for the videos Al!
I agree 100%. Thanks for watching brother!
Great video! They both finished almost at the same time, did you figure out if it was the Meater giving a false reading?
Another fabulous cook. I'm not surprised with the results, though. Pellets can't compete with actual wood for flavor. Or tenderness.
I missed last weeks cook, I'll watch it next.
Another awesome video Al - no real surprise on the result - the offset is probably cheaper to run as well, though the price of pellets there are somewhat cheaper than here in the SW of the pacific
Curious re the meater probe temp difference being possibly due to air flow difference ? The offset has a proper air flow going over the top whereas the camp chef it’s kind of in the shadow of the airflow ? Where is the exhaust for the chamber ? Did it ever catch up ? Good to know it didn’t really make much of a difference in the end though
Also did you think there was any detrimental effect to the occasional dirty smoke in the camp chef ? It’s a neat idea in the design adding that facility to allow some chunks to be used throughout the cook - am sure it does offer some help
And brisket for breakfast - gets my gobble gobble yum yum vote ❤😂
I use the smoke cage on my Maverick 1250 to cook some Joe Yim style deboned por butt for extra bark. Rudy’s bbq smoke level is a bit high for me (don’t know how they compare to all the top Texas places, never been to any) but keeping the smoke cage full of Oak chunks (way more than you can fit in the tiny Camp Chef box) gave some real real smoke flavor. If someone were to tell me by pulled pork was from Rudy’s, I would have believed it. Borderline too much good smoke (not bitter)for me. Once it rested in the fridge, upon reheat it was better. I think the weakness of the camp chef is the tiny size of that smoke box. On the smoke cage on my Pitts and Spitts, I can throw 2-3 large chunks down the chute. Yes it’s not as convenient as the camp chef because you do have to start the initial fire and make sure you have enough going to make a good coal bed, otherwise it snuffs out really quick. Then you have to start some chunks outside, let them catch well and then throw them down the chute. I’ve made that mistake before.
Thanks for the video!! Maybe let the briskets sit out for half hour to an hour before wrapping in towel and putting in cooler
I'm doing a lot of experimenting with resting now. Expect the first video test in 3-4 weeks!
I'm not surprised by the results. I'd consider the Camp Chef😊
If I had to buy a pellet grill, I think the Camp Chef would be my choice. Thankw for watching, Bobbi!
Great review. To me the whole point of a pellet grill is to get good performance, but not have to put in as much work. That extra box gives you that hybrid experience. Probably not something I really need or want.
Great analysis. Same here - if I have to add wood chunks I might as well add wood splits.
That's a great comparison Al. Offset still rules for flavor. Your close up video always look awesome. What camera do you use?
I know what Al is using camera wise, you’ll probably be surprised - will let him answer - would be interesting to see the new alternative
The Costco here in Staten Island occasionally has a full packer brisket. When they do it is Prime. They always have choice brisket flat that is almost double the price. I was at the the Coctco in Raleigh last Thursday on the way to my parents house in Pinehurst and was surprised to see the choice Brisket. The last time I was there all they had was prime.
Yeah the whole choice flat for twice the price of a whole prime packer never made sense to me! Next time you fly into Raleigh wave - my house is the one with the near constant stream of oak or pecan smoke coming from the back yard! :-)
I will definitely keep an eye out 🤣👍
Not surprised too much, hard to beat an offset for smoke flavor. I have a Camp Chef (not the Pro with the smoke box) and it is hard to beat the convenience. I can smoke a brisket and get a good night’s sleep.
For the dirty smoke issue - would it make a difference if you preheated your chunks on top of the smoker or even on the grate before adding them to the smoke box? Similar to what you do with a split on the offset.
You know what that's a really great idea. I'll try that next cook on it!
Thank you very much for this video. I am a big offset smoker advocate and I have one that I can pull behind my truck that I purchased from Bubba's Grills. My Dad competed in BBQ contests in Memphis in May and others as well. We worked Memphis in May as volunteers for many years and learned a lot from my Dad. I do not do competitions because I cook the way I like it and that is not the same as competition cooking. It is a big hassle to get my big smoker out and setup but I really do enjoy the process. I get it out every Memorial Day weekend and smoke up a bunch of meat for my family and friends. Recently I have been interested in getting a pellet smoker for smaller cooks but have not been excited to see that the fire is always below the meat, direct heat. I see from this video you did not seem to have an issue with this. Do you have any incites that could help me decide one way or the other? Any specific brand I should look over? Thanks again!
Thanks, Jim. I'm with you - if you can do the work for offset smoking you should. If I had to buy a pellet grill I would give this one serious consideration - it made a better brisket than most other pellet smokers. But I also think you should consider a Kamado Joe - you get a better food product and they really don't require much babysitting. Good luck!
@@BehindTheFoodTV I already have an original Hibachi Pot from the Philippines that is older than I am. My Dad brought it back during his service over there. It is not digital but it makes some of the best food! I would really like something that I can set and forget for smaller smokes.
It's really apples and oranges. Basically, just two different styles of smoking. I had a CC Woodwinds and it worked flawlessly and created a lot of great smoked foods. It's a more boring cook though, more of a set it and forget it. I like to play with fire, so I just ordered another offset and sold my CC. I'm sure I'll miss it on a few occasions. Perfect world is to have both...and a barrel and a kettle and an Argentine and maybe even a Chicken Master Lunchbox for those smaller cooks. Oh wait, that's my backyard.
I get that. I've got a woodwind pro (with the additional smoke box), so at least I get to play with that, but I can definitely see how sometimes it would be fun to really sit at the controls as it were. I think that's why I'm looking to complement it with at least a charcoal grill, if not straight up wood.
How would the pellet cooker be any different compared to other pellet smokers using a tube with wood chips under the grate?
The key to replicating this IMO would be finding a way to use wood chunks - they burn cleaner than chips - and I haven't seen a tube that can do that.
@@BehindTheFoodTV Chunk on top of the burn pot diffuser? I’m cooking with a Weber Smokefire. Always trying to add more smoke flavor, though the brand of pellets has helped.
Was I surprised? Yes and no. Side by side comparison cooks are interesting. But are not real world. Even some stick burners put out more smoke flavor then some others. And some foods don't do well with heavy smoke ( salmon is definitely one of those). So good video but I believe for folks who want to use a pellet cooker camp chef is making a great product. Al have a great day😊.
First off, thanks for staying up to 3:30 guys. That was a great video and test, there is nothing like an offset and I wish I had one. Maybe put the smoking wood inside of the pellet grill to heat those pieces up. You didn't say anything about dirty smoke, so maybe it doesn't matter. Why don't you guys do a mob video? Nick you do great video work, but maybe I am better and want your position. Maybe if you send me food, I will forget why I want your job. I did professional wedding and family portraiture before covid, so I know good work, and you do good work.
LOL Keith you're awesome. Watch out Nick!
Were you surprised? Would you buy one of these Camp Chef Woodwind Pros?
Not surprised. It's a pellet grill with a wood chip basket. It's only difference from an electric smoker is that it can go higher than 275'F, but you have extra cost and effort of maintaining pellet supply while still requiring electricity.
I would be more interested in comparison to either the Masterbuilt or Char-Griller gravity charcoal grills. Since they burn lump charcoal and wood chunks, I think their final tastes would be much closer to that of a stick burner.
@@badaxelbrewski good analysis. Do you follow @smokingdadbbq? He’s got some of those.
What size was the camp chef?
I think it’s the 24.
Let's gooooooo, Al!
Mmm breakfast brisket
Exactly!
Pretty simple. What CC should have said to you was not, "You get off set flavor from our pellet smoker" but, "You get closer to off set flavor from our pellet smoker than other pellet smokers". Obviously, all things equal, it's not going to compete with a stick burner but if you compare this CC brisket with one made on a Pit Boss/Traeger/Reqtec/etc. then results are likely more favorable.
You're absolutely right. But of course they wouldn't have got my attention because I don't have a pellet grill channel. They did kind of set themselves up for failure here. But in the end I hate it less than other pellet grills lol :-)
Jesus, that offset is showing some major rust already. I know how much that baby costs I would be waxing that bubba fett daily. I think that's what you called it.. LOL I forgot
You're right. The design of the firebox really leaves a lot to be desired. If I was going to do this again I wouldn't get the insulated square fire box for exactly that reason.
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