Is the Camp Chef Woodwind Pro Really Worth It?
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- Опубліковано 27 лип 2023
- The Camp Chef Woodwind Pro is one of the most revolutionary grills in the pellet grill world... but is it all sunshine and roses? Lets find out in this 11 month review of my camp Chef Woodwind Pro 36 pellet grill.
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Now everything that you see and hear in the video are truly my experiences thus far. I love this grill and the versatility it gives me, which is why I grab it so often.
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Who doesn’t love cooking channels, your presentations are always informative and we’ll prepared. You are also a very good communicator and easy to listen too.
Soulution found: I had the same issue where I overloaded the smoke box and knocked it out of sync. Instead of having to unload the hot food, grates, etc. an extra long screw driver did the job to realign the housing. Just pull the smoke box all the way out and poke at it for about 5 min. Not ideal, but fixable nonetheless. Hope this helps
Awesome review! Thanks!
Another amazing video. I had a pre-production unit as well and I've had my production unit for as long as you've had and I agree with all the points you've made.
Awesome review sir, I absolutely love mine and I agree on every word you said
Dude, you're the best Thanks for the ribs recipe. Perfect. Thanks, bud. I so appreciate
That Pro has looked insane from day one. I will have one... one day...
Thanks for the info brother, im definitely getting one once my DLX needs to be replaced.
Was between CC WW Pro 36 and the RecTeq 1250. This video convinced me to get the WW Pro 36. Thanks for the info!
Another awesome video!!! Excellent review...and btw, your video of the Masterbuilt Gravity 800 assembly was a huge help. Thank you.
Thanks!
I love my WWP36 and the addition of the sidekick flat top makes the unit perfect!
💪🏻💪🏻
I've had my Woodwind Pro 24" for a month now. I wish I had the 36. Unless you're cooking for 2 all the time I think you'll run out of space fast. I did 12 kabobs and felt like I was running out of room.
Love the video! I just ordered mine! Could you tell us through you’re cooks about how long you leave the smoke box going with different meats? And what you’re favorite chip flavors were? Again great videos!
I really enjoy watching you, you always have great videos
used mine about 4 cooks. Ive been so impressed. I feel like your review is spot on
It’s a great grill!
You are a terrific communicator. Been a subscriber several years. I’m saving up for the 24” version.
i have the 24 version, its awesome and big enough for us
Great and very detailed review! Just purchased the exact Woodwind PRO you have with the side kick, and can't wait to smoke some big ass turkeys here soon!
You’re going to love that new WWPro!
Awesome video! I’m planning on purchasing the WWP 24 in a few months here and I’m excited to hear the positive feedback and even the negative about this grill. I know this isn’t the most expensive of the pellet grills out there but nonetheless I’m happy when I hear good things. Thanks for the information, really appreciate it! 👏🏽
Go for it. Trust, your going to love it. Get some apple pellets and apple chunks. Then do some ribs first. Your going to love it.
I bet you'll find larger wheels to fit. I can see how that would be very useful👍😊
Hi. Thank you for your excellent videos. Have you had a chance to compare this cooker to the Lone Star Grilz pellet cooker yet?
I love the half shelf. I can keep one in and have a lot of room in the front of the grill.
I usually do too
I love my camp chef I got 3 years ago. I ditched my pit boss after 3 months for it.
I am beyond excited with the changes they have made. I had 3 small issues one of which was paint flaking as you mentioned. They hooked me up. The customer service is beyond amazing. I got some accessories in addition to the replacement parts from them within a week.
You are spot on with the sidekick. It's an absolute necessity.
Great review, I wish I needed a new one so I could get that smoke box! Lol
I’ve loved all of my Camp Chefs, and each additional one seems to get better and better
Gotta cook my friend, this video is a sales pitch.
Will you be doing a review on the apex ?
This grill has been amazing. It's in a whole other league of my old pit boss
When the box jams on me, it's easy to stick a foot long flat piece of metal and lift the housing into its groves/slots. I've never had to remove any food from a cook to fix it.
First time seeing a video by you. I liked your presentation and review of the Woodwind Pro 36. I am considering getting one in the next year or so. I'm currently using a Traeger Ironwood 650 (named Ronnie Wood). I've had that since Nov 2019. I use it at least once per week. Love it. It's paired with a Weber Gas grill for direct heat and searing. I've been quite successful at cooking the three food groups: Brisket, Pork shoulder, and pork ribs, plus all the rest, but I'm still searching for a bump in the smoke flavor. From what I've seen from you and others, the Woodwind Pro may fit the bill. One feature the Woodwind Pro does not have is a folding front shelf, which I have found to be a huge upgrade when I added it. Not a deal breaker but it really helps loading and unloading the grill. You didn't go into controlling the temps. It has both PID thermometer control and adjustable vents? That seems odd for a temp controlled system. I'll look around for that info. Thanks again for the review. I've subscribed and look forward to watching your other videos.
I’ve been a big fan of the smoke flavor that the woodwind pro is offering! The front shelf is a big help and it would’ve been nice, but I can see why it’s not possible. The vents took place of the chimney which was adjustable for seasonal temps
Plan on taking a look at the Recteq Dualfire?? I'm torn between those grills. They're similar in versatility it seems, but still cant pull the trigger!
Gasket should have been on the cover. Cover that should have been in SS. I understand the cover is thermally isolated ... I wish the entirety of the grill be also thermally isolated. I wish the upper shelves fit in a dishwasher ... Caster wheels are a drawback. You're right for your off-road wheels suggestion ...
Thanks for the review! I was on the fence about getting one to replace my Masterbuilt 800, because I thought maybe I could get better smoke with the WW Pro24. I'll probably stick with my MB800 for now and spend some money on a couple of mods.
I really appreciate the support! They are very close in their capabilities! I have a cook off between them with some beef ribs, check it out if you haven’t already
Good day Anderson, regarding the Camp Chef Woodwind Pro, what’s the lowest temperature I can hold food at for a long period of time on this Pellet Smoker?
He is right, this thing is revolutionary and I can see the time when other manufacturers will start creating ways to add wood burning models to their lineup
Sit back and watch this prediction become reality 😉
Something I've noticed across a few reviews from different folks is that, while there might be some small issues, Camp Chef customer service seems incredibly happy to go above and beyond to rectify it if it's something wrong on their end.
They have a great reputation for helping when they can and should.
My concern is, does the smoke box produce clean blue smoke or dirty white smoke?
Anyone know if harbor freight wheels fit?
Great video. I'm a long, long time weber fan. My current Summit s670 (from 2009) has served well but I'm looking to replace and downsize. Been overwhelmed with all the research but am finding videos like yours that are honest and really detailed. Keep it up!
Any feedback out there on Sidekick vs Sear Box? Do the probes also monitor internal tempature while using the Sidekick or how do bring meal to perfect temp?
Thanks for watching! I personally love the griddle! Love the sear that it produces. The griddle has no temp monitoring
I do steaks kitchen style… reverse sear with cast iron and oven. I don’t sear otherwise. If not steak, would burgers be the major reason for a sidekick? One can purchase a griddle grill for $200 or less at Sam’s Club and have a lot more cooking space, keeping a side shelf to boot. Just wondering?
I feel like my cook times are a little quicker on this smoker at the same temps as recommended from offset videos I have seen, especially because I like to use a lot of wood in the smoke box. I think I’m going to try 25 degrees less on my next few cooks.
First one here! Love Camp Chef!
I can personally vouch. @campchef will not cover damages (especially this smoker). At least they responded.. but support is 2 out of 10. I would have been happy to pay for replacement parts.
None the less I am a devout camp chef grill and smoker enthusiast. I have not used anything that is even comparable whether it's smoke or flame or steel that compares.
Just very disappointed with the options I received from such a large investment.
I still recommend this smoker to anyone trying to replicate real smoke flavor. It's best on the market thank you for making it camp chef.
What kind of damages are you referring to?
@@AndersonsSmokeShow damage to the finish. Partial blame to myself I should have done a test area before use but None the less I've used this cleaner on their explorer, Everest and the pro 14 and never had issues On any other models. My assumption was the coating was not fully cured from the start. But who knows that was almost a year ago I'm well past any reasonable expectation of warranty.
But it's still the best smoker I've had/used it just a little ugly lol 🤣
I agree it needs bigger wheels, otherwise I love mine
Great video. What is the optimal way to use the smoke box for max flavor?
Using it to its fullest especially early in the cook. Depending on what you’re cooking you can actually over smoke the meat
How does it do with auger jams and is the auger easily accessible? I’ve had a popular pellet smoker model that I’ve enjoyed but it’s now the 3rd time the auger has been jammed since I got it in 2018. I keep it covered outside and live in the south. Looking to make a switch and I’ve been eyeing this model. Thanks for your time and review here. Appreciate it!
I personally haven’t had an issue with jamming but I think that’s because mine is kept completely out of the elements and stored in the garage when it’s not in use. I haven’t had to really take it apart either, but I’d assume you’d take the entire hopper assembly off but that’s only 4 screws.
Did you ever add off road casters? I’m thinking about doing that myself!
I haven’t yet, but I was looking into it today after I saw your comment come in.
Quick question. I have the same woodwind as yourself. I got the one with the grill box onto the side kick. I've never used it because I'm afraid the grease will drop down to the concrete below. Am I missing a grease catch or something?
I have a rubber mat i use just for these reason. I've never had a big mess. It tends to burn up the grease before it drops.
Did you ever figure out wheels for the camp chef pro. I’ve got mine in order but would love to have good wheels so I can store it in my garage ( over a lip)
I haven’t yet, but I honestly need to.
@Andersons
Have you ran into any cold spot issues on the 36? Reddit forum says the 36 has a cold spot issue cause smoke box is offset compared to the 24. Would appreciate feedback on your experiences so far.
I don’t think it’s a matter of cold spots, more hot spot directly over the smoke box.
Are the features like sidekick and smoke box worth choosing over a Yoder 640s?
The WWPro with the sidekick is definitely a more versatile smoker. Also the smoke box is legit. Yoder makes a great product and the price reflects that. Camp Chef WWPro in my opinion is the best bang for your buck because of its capabilities especially with the sidekick
I'm not sure why I am not getting much smoke flavor on my woodwind. What wood chunks do you use and how often do you put the wood chunks into the smoke box?
What wood are you using? What are you cooking?
Do you soak the wood chunks before you add them for extra smoke??
Never, there’s actually science that proves that to be worthless, before the wood can smoke, the water has to evaporate, so it’s only slowing down the process and delaying smoke
I'm hoping other companies can adopt that approach of the fire box. Just think that it's too pricey, at least for me at this time.
I think they will have to figure something out, because they can’t even compare to this thing
How does it compare to Lone Star Grillz Pellet Grill? Rumor has it as the LSG is in a class of its own.
I’m hoping to find out for myself. Smoke wise, I think this would be pretty close.
Coming from a Weber Smokey Mountain and mostly smoking would you recommend this or the vertical XXL one? Great video
I have the 36 windwind pro and the XXL Pro as well and I absolutely love both. The woodwind pro can be used as a grill or a smoker and with the sidekick you can do just about anything you want. The XXL Pro is a dedicated smoker only, but you can smoke alot of stuff at once and it does a awesome job. Can't go wrong with either one of these.
If you are smoking ONLY, go with the XXL. Otherwise, the WW Pro is the choice.
XXL is absolute garbage. The brand is garbage. The controller died on 4th of July cook second use. Ruined the whole cook. It’s a garbage brand with UA-cam content people hyping it up for likes….
I have a offset, pellet grill, and Weber Smokey Mountain 22 and I usually start on my offset and finish in WSM. I would consider getting a temp controller for the Weber, my flameboss 400 just went bad so I'm going to upgrade to the billows.
So, I know you said this was the favorite pellet smoker, how does it compare to the Lone Star Pellet grill?
I plan on doing a direct comparison very soon! I will say that with just pellets, the LSG is top notch… now the WWPro with the smoke box and sidekick is one heck of a combo and less than 1/2 the price. I love them both
Andrew! We make full size sliding racks for this grill. Would love to talk to you about pimping this grill!
Let’s talk! Andersons.smokeshow@gmail.com
Thanks! sending an email now.@@AndersonsSmokeShow
I would go all charcoal pellets and add wood I wonder how that would affect the consumption of pellets
The wood supplements some heat but not too much
How loud is the Camp Chef Wi-Fi pro? Will it interfere with conversation on my deck.
In general not very loud. When you first fire it up and its running full speed to get the thing going it sounds like a jet engine, but under normal operation its not bad at all. In many of my cooking videos you'll hear it running in the back ground but minimally... and I'm not doing any fancy noise reductions on my audio.
Thank you for the quick reply. I enjoy your videos and the trust in the product you give us.
Tie you upper shelves together with stainless steel zip ties from harbor freight I did and at least you can then pull the rack towards you
good presentation, just wish it was organized by chapters so I could focus on the criticisms.
I’ll have to go back and add chapters
Bro, question. Any tips on how to get smokier flavor on the WWP36? I have been experimenting with using wood chunks and wood chips in the smoke box in combo with each other during each cook. Some cooks give stronger smoke flavor than others, even though I start each long cook at 190F and wood refill in smoke box every 30 mins for the first 4 hours. I have tried to see whether adding wood every 30 mins to my burnt pile in the smoke box produces more smoke flavor vs dumping each batch every 30 mins before adding in the next batch. Doesn’t seem to help me dial in the smoke any more than normal. Maybe because of the water pan I put on bottom rack while brisket is on top rack? Any advice you can give is greatly appreciated!
What wood are you using in the smokebox? I personally use a lot of hickory and I've never had any complaints on lack of smoke flavor
@@AndersonsSmokeShow I use post oak wood chunks and hickory wood chips. But I am also unsure if I am using it wrong? I used to just leave the burnt pile from the previous batch of chunks in and keep tacking on my next batch of chunks onto the pile and let it smolder without opening up the butterfly valve anymore. But lately I’ve been tossing the burn pile every time I re-add new chunks to the smoke box. Maybe that is affecting the smoke? Only other things I can think of that might affect it also would be having a water pan and not spritzing the brisket at all. Maybe you could do a small video/we can chat in more detail about how you go through the process on your end? If you ever have the free time, of course. Don’t want to impose.
@aaronpetrossian9673 I add it right over the ash and coals. As soon as their room for another chunk, I add one. I also don’t close my butterfly all the way, I leave it slightly cracked open once the wood is burning the first time.
@aaronpetrossian9673 also, all wood species have their own distinct flavor and potency. Hickory is a little more potent than oak. Maybe try some hickory chunks…. Also I rarely even use chips because they burn up way too fast. You could also try some charcoal in there too
@@AndersonsSmokeShow I hear ya! I grabbed the wood chips only because it was the only hickory I could find at the time. But will try using hickory wood chunks! How often would you add the new chunks? Every 30 mins? Do you think spritzing will help the smoke adhere to the meat better or will it not really make much of a difference?
thoughts on this compared to Lone Star pellet grill?
It’s a close comparison and I will be making a smoke off video between the LSG and WWPro here soon with some brisket
I’m looking to buy a smoker but I’m very new to all of this. Currently I’m just using a dyna glo grill with a tin tray filled with pellets to I guess somewhat try and smoke. So far it’s worked pretty good but I’m looking into getting an actual smoker but have a family and limited on how much I can spend. So my question for anyone is what would be the best bang for my buck for a beginner?
A z grill multitasker 11002b and Sam's have it for $699
I love my camp chef pro, but I also had a damaged area in almost the same place except my top rack is hard as hell to slide out because of the damage. Is it tragic…no, but for the price of these units, you’d think that they would do a little better job of packaging them. It’s a tough pill to swallow spending all that money and having to fix it or live with damages. Again, love the unit, but super disappointed with the packaging/delivery. Thanks for another great video.
I’ve honestly been impressed with the packaging… disappointed with the package handling.
@@AndersonsSmokeShow that’s probably more accurate for my issue too…I’m not sure that Camp Chef could have done much more. Maybe the answer is a better courier/delivery service.
@@AndersonsSmokeShow, did you ever find new wheels for the WWP? We are definitely looking for a update on this. Thanks.
@@AndersonsSmokeShow, also, some videos of you cooking on your multiple Sidekicks would be awesome. I haven’t seen anyone doing a series of cooking videos on the Sidekick yet. Something new to your channel. Just a thought. Thanks again for your time.
I try to incorporate it whenever I can
How do you like this vs the Lone Star? I’m on the fence.
I’ll be doing a brisket cookoff between them VERY soon! I need to see side by side how the food comes out. I’ve cooked on both quite a bit and even cooked on them side by side but not the same proteins, and while the LSG is a complete tank and truly a work of art, I need to taste the direct comparison before making a legit claim.
@@AndersonsSmokeShow Yeah from what I’ve researched the LSG is the only PG that does a constant smoke. The CC’s smoke box tho is just a game changer. Looking forward to your video! I have a Pit Boss Pro 1600 but I always have to do other measures to add smoke like a smoke tube or the wood chunk in foil method. It be nice to have a pellet grill that just does the job haha. My dad used to do offset smokers back when I was a kid and I can’t replicate that taste.
Great video, thank you. Questions: If using the smoke box during a cook, how do you stop it? Have you had Controller issues? On my Gravity 800 it's stopping at 215. Writing customer service, has been frustrating to get a reply. They finally did yesterday and they misunderstood my issue. I've either had controller issues or ignitor issue on my different smokers/grills. My large RecTec and smaller Bulleseye don't ignite any more. Really SUCKS :(
With the smoke box, it will burn out whatever you are using and be empty after 45mins to 1 hour. Just don't add more. The controls just work. So far.
Does it come with a cover?
It doesn’t…
And I notice how nobody talks about the computer and holding temp with these Camp Chef grills. My current Camp Chef swings 15 degrees in both directions.
What smoke level do you run at?
My only problem with the woodwind pro is the XXL PRO VERTICAL SMOKER.
I love them both, but I find myself cooking on the WWPro more
@@AndersonsSmokeShowcurious why is that?
I think this tech will blow up soon see what happens
Yeah it’s going to force everyone to figure something out besides just pellets
Dirty smoke from loading hot box every time on low'n slow ?
Not an issue. It doesn't make enough to be a concern. Remember, you are only adding small chunks. Not huge logs.
The same thing happens on my offset sometimes. It doesn't matter. Depending on the wood i try to have just a hint of thin white smoke. I've talked to other people that run their offset like that and mad scientist BBQ did a video about it, I think it was called I was wrong
Anyone having trouble with almost all of your smoke coming out of the ash catch can? I just did my burn off and holy crap I’m almost second guessing this thing now
Someone please help
The extra wood shouldn't affect the temperature in the grill, because it uses a PID controller that constantly monitors the temperature and adjusts the pellet flow.
This grill makes me want a pellet grill kinda.
It’s definitely one of the best in terms of smoke
I've had the 24" model for about a year now and have probably put a couple hundred pounds of pellets through it easily. Admittedly, this is my first pellet grill... but I love the thing. My neighbor also bought a competing model around the same time and the amount of smoke the WWPro puts out is untouchable.
My biggest annoyance of this grill is the split shelf. It's a complete gimmick and a pain to use. They constantly slide and won't stay put. I know in the video he says it's likely due to the issue of his grill box being out of square from shipping damage... but mine has the same issues. This said, do inspect your package and check the parts for any damages... My boxes were absolutely thrashed upon delivery, I'm guessing from the heavy weight being difficult to move around, and I thought my grill was fine... however after sitting it outside and attempting to close the lid for the first time it's apparent that there were bent parts. I was able to make due, but it's a bummer having a $1400 grill with visibly bent pieces. I wish now that I had contacted CampChef instead of just making it work.
I also don't have the sidekick, but plan on getting that as the next upgrade. Adding the convenience of a propane burner on top of the convenience the WWPro already provides is going to be great. If you're like me and scoured youtube before deciding on a grill to purchase, the Woodwind Pro 24 or 36 is a terrific choice that you won't regret.
do i really need 36 or 24 is enough
Depends on how many you’re cooking for. I do wish I’d had bought the 36. The 24 is a bit small. I only cook for 2-4 people. But the extra room is needed sometimes.
24 for most people will work
Also trying to decide this. How many briskets/ribs can you cook on the 24 versus 36. Crazy there isn't any videos/reviews of the 2 sizes side by side. @@AndersonsSmokeShow
my question as well
My 24 (2 months old) runs 20-30 hotter on top rack than set set temp
On the top rack? I definitely haven’t experienced thay
Very nice grill. Absolutely not worth the price tag. . I like the fire pot clean out on my current Camp Chef. The pellet dump hopper ive NEVER used. And as far as the smoke box you can get the same smoke from wood chips in a smoke tube that run $20 for 2 of them. Camp chefs innovation is great but can be accomplished much cheaper by other methods. ✌🏼🇺🇸
The smoke tubes can’t touch what the smoke box can do with chunks of hardwood.
Cmon. Let’s be real. The difference would be minuscule.
It’s actually not. The WWPro with the smoke box provides the closest results to an offset in the pellet grill market. I’ve had Pit Boss, Z Grills, older Camp Chefs, A Smoke, etc… even with the smoke tube, they can’t touch the woodwind pro
I'm sorry man, but you really made a huge declaration about it being the best smoke flavor put out by a pellet smoker...perhaps you should have added, "at this price point". Because I can pretty much guarantee you that the camp chef isn't beating, Yoder, Lonestar Grillz, or Kando.
I have the smoke pro36, and from what I know it is the only smoker that burns real wood. That alone sets it apart as no matter the grill, if you burning only pellets, it can’t deliver the result of burning wood
@@TheMrjsax you haven't run a Lonestar Grillz Pellet Smoker that allows you to mix real wood chips with pellets. The LSG allows you to use wood that is actually on fire and not just smoldering which produces that gray choked out smoke.
Yeah but are there any chips besides the Lonestar ones that are known to work in it?
@@All2Skitzd what difference does that make? Can you run the wood wind pro with anything besides pre-made pellets? Where you buy the wood chips makes no difference as long as they're the same size.
Do you really need a smoke box? Couldn't you just use a smoke tube?
Not the same. I as a user of both, the tube doesn't come close. Night and day difference. Trust, the WWP is legit.
My experience with smoke tubes is they help a little, not a lot. And I've run two at once on some cooks. It' confusing because you will get an amazing smoke ring, but you just don't taste it that much.
@@kevinmach730 I always see people say "who says you can't get a smoke ring with a pellet grill"... Literally nobody. My pellet grill puts the best smoke ring out of all my smokers but makes it that much more disappointing.
@@All2Skitzd I don't get it either man. I get great smoke rings off my pellet grill, but on most cooks, I have to close my eyes as I am eating it and concentrate on the flavor to notice it. We took the pellet grill to the family cottage, sort of like putting it out to pasture. Not everyone loves the heavy smoke when you're cooking for guests, so hopefully it will work out there.I can't complain about it's convenience for long cooks and it made me use it a lot more. But it wasn't for me. I got a gravity fed (Chargriller 980) which is the best of both worlds and I'm not looking back.
What's innovative about it? They took the idea of the smoke tube and integrated it into the smoker. Using someone elses ideas isn't innovative.
Two things. A smoke tube can’t even come close to what the smoke box can do. Secondly there’s quite a bit of innovation that comes in this grill with the smoke box… in fact I’ll bet that most pellet grill manufacturers fell off their rocker when this was released and have been trying to figure out how they can get the same results without patent infringement. But hey, if you’re happy with your smoke tube, I’m happy for you!
Interesting concept that I thought would be great for a cheap work smoker. I bought one so I didn’t have to cook at home and Bring the crew Lunch my treat 1 x a month.
I found that this system instantly was problematic for long cooks. Always adding wood every 1-1/2 hrs is a pain. I have 4 coolers at home and one of them is a YS1500 with an imitation Jen U Whine Jerry stick burner modification………That folks is how it should have been done.
I can throw 1 Split on there during start up and it will smoke that Split for a good 6-8 hrs. I have since given that Camp chef to one of my guys (He wanted to get into smoking meat) I just went back to doing the cooking at home……..Much better with a real American Made pellet smoker.