Camp Chef Woodwind Pro Review | Game-Changer?
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- Опубліковано 30 вер 2022
- Is the new @campchef Woodwind Pro a Game-Changer or just a gimmick? Well, I've had the smoker now for several weeks and have put it through the test. Here's my complete review of the Camp Chef Woodwind Pro 36!
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Such an honor to cook side by side at this event with the following:
@MadScientistBBQ
@Heygrillhey
@TheCannaBBQ
@bamagrillmaster
RubCity Seasonings: - rubcity.com/discount/CARLOS
Great review man! Btw to those of you reading these comments, his brisket that he referred to…. INCREDIBLE!
Sheesh…. Make a grown man blush! 🥰
Awesome review, thanks for sharing. Look forward to future videos on this smoker!
Thank you so much!!!
Can you do an in depth start to finish Brisket Cook on woodwind Pro with all the details...similar to what Mad Scientist BBQ did on an offset smoker? Seems like youve used the Woodwind the most
Sounds like a good idea!!
Great review, thanks for sharing!
Absolutely!!! Thank you for watching!
Awesome thanks!! Great stuff
Thanks man!!!
Just got one, the smoke is insane. Assembly was not fun given the poor directions but got it done.
I have watched a few different videos on this grill and I am pretty impressed, the questions I have are, 1.did they update the auger drive motor to a dc one like traeger did on their grills, and 2. do they have a ceramic igniter or the old hot rod style not that it matters just curious
Great review!! 🙌🏼🙌🏼
You’re a great review!
Have you used the side kick yet and if so do you prefer the searing station or the griddle? On the fence with the 24" to the 36" . I plan on getting rid of my gas Weber grill and hope this will take everything I can throw at it.
Could you tell us your times/temp/smoke box you cook a brisket on this grill with the goldee method? Just got my grill and super excited to do a brisket! Please ❤
Love the review and the video! New subscriber here! Looking forward to more content!
Thank you so much!! 🙏🏼
Thanks for the review, one question, some of the earlier Camp Chef pellet crill/smoker you could sear on open flame, can you still do that with the wood chip box removed? I like the offset griddle, but searing in butter vs over a flame is just a little different.
This no longer has that functionality due to the Smoke Box.. However, with a sidekick it’s still a searing machine!!
What would be nice, marketing off of the Woodwind Pro, having a second burn pot which would give you a second wood tray in say a 42" or larger grill. That might mean a second hopper in the place of the sidekick. Just innovating.
Love that! Great idea…
I Would like to see you put some temp probes inside grill to see actual ambient temps. My experiences with some pellet grills is temp is set to 225 and some parts of the grill have been as low as 200 and some other parts over 300. I put 4 thermopros to monitor two different pellet smokers I bought and temps were all over the place and couldn’t trust it. Lost trust in pellet smokers and only use Weber charcoal products but this one has me interested.
Great idea!!!
Love this !
Not as much as I love you….
Great review and I agree on a larger one! I have the Lonestargrillz pellet grill and yes it’s way more expensive, but, it’s virtually impossible to tell the difference in it and a offset…..it unbelievable…..I wish you could try one of them! I plan on getting the camp Chef but want to hold off to see if any changes are made! Thanks again!
I’ve heard a ton of great things about the Lonestargrillz… How long have you had it?
@@UnchartedFoodie I was number 12 when they started building so I’ve had it over a year…..by far the best out there for smoke flavor……with the FireBoard controller……unbeatable!
I'd love to see a side by side as well. I've been looking at the LSG for a few months. I'm still leaning towards the LSG but if the camp chef had a better build quality, it would be a hard decision
@@griffg2786 Smokey ribs UA-cam channel did a comparison with an offset and the the LSG!!!
I just watched the Smokey Ribs comparison - every single person said the offset had more smoke flavor except for the main guy. I don't think it's possible to get as much smoke with only pellets, no matter how well made the cooker. LSG is well made but it's still limited by its fuel source in terms of smoke flavor output. Regardless, I'm sure the food is great, but you can't say "virtually impossible to tell the difference between it and an offset".
one more question...usually with a pellet smoker, most people cook fat cap down to prevent a crispy brisket bottom...i noted you cooked fat cap up(on upper rack). was the bottom of brisket crispy at all? if not what temp...and do you think if i placed the brisket on bottom rack it would get crispy?
When I first started doing briskets on pellet grills I always did them fat-cap down. However, I've changed to now always fat-cap up. I do my briskets at 225º the whole time. So I feel like they don't get hot enough to crisp the bottom. Also, if you do them on the top rack, that helps as well!
@@UnchartedFoodie thank you!
Where in Utah do they build these?
Any thoughts on this vs the CC XXL with the smoke box? Flavorwise? Can you fit a packer brisket on the XXL?
You can fit quite a few on the XXL.. I love the XXL!
Does this smoker have a ceramic igniter?
Not sure
Was there a need to wrap any of your cooks ?
So I did wrap on the first couple of briskets that I did on the new Pro. However, the one I did this week I didn't wrap until it was finished. It was done, I took it off, wrapped in butcher paper and rested in warmer until serving.
It is the best thing to come along since sliced bread, er brisket.
Here is a like and sub. 👌
You made my day! Thanks so much!!
great review, but i would think a way to remove other variables(change in design, smoke stacks, etc) would be by making a brisket WITHOUT using wood chunks...if there is a difference than that would be reasonable to say that added wood chunks does make a difference. if there is no difference w/o using wood chunks....then the wood chunks wouldnt explain the difference alone. Great work!
I love this suggestion! Definitely can do a video doing this! Maybe making a brisket on the previous model and a brisket on the new Pro model?
@@UnchartedFoodie that is always a good comparison of course, however when you explained the flow of the smoke/heat in the new camp chef and how the vents are in the back...it may be an important variable...the prior camp chef had a different smoke stack so wouldnt be a the right comparison. hey man, either way you got a new sub, keep up the great work!
Get naturally seasoned vs Kiln-dried wood and you'll be able to get a longer burn
Love that!! Thanks for the tip!
You can accomplish the same benefit for the smoke tray by buying the Smoke Daddy Heavy D with any pellet grill.
However the upgrade to stainless steel is super nice.
Game Changer.
You need to do a instructional video on a cook step by step
Coming out this week! Can't wait for you to see it.. I'm going to give my exact step by step..