Camp Chef Woodwind vs Traeger Pro Series 22 reverse sear Ribeye steaks July 2017
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- Опубліковано 25 лип 2017
- Link to Camp Chef www.dpbolvw.net/click-8405299-... Four choice 2-3" thick bone in ribeye steaks reverse sear side by side cooking on Camp Chef Woodwind and Traeger Pro Series 22 pellet grills. Reverse sear steaks cooked at 225 degrees until 110 degrees internal temp then finished with high heat.
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I just mad Rib Eyes on Saturday. 1 and a half inch cut. Just made them on a Gas grill on high. They we're perfect. Done Medium with grill marks seasoned with salt and pepper and tenderizer.
I just upgraded from a Traeger model just like yours and cannot wait to be able to cook at the higher temps. That sear looked amazing and is what has been missing from my cooks for the last 2 years!
Wow so cool, let us know how you like it and what your cooking. 🍻🔥🔥
Sear in a cast iron pan.
I preheat my gas grill which is next to the Traeger for 20-30 minutes while smoking the Cowboy Cut Rib Eyes and then sear them on there. Comes out just like the Sear Box. I have also used a cast iron skillet left on the Traeger while smoking and then turning up to highest setting for the sear.....works great just no grill markings unless you use a cast iron skillet with ridges in it.
I have a treager pro 22 and it's a great smoker. But that's it. Claiming that smokers can also grill is stretching it. They just don't get hot enough. Like the propane burner on the side. They recognize that you need higher heat to sear. For me I smoke first then sear on my weber charcoal grill. Great results
Smokers can grill, your problem is you have a traeger. I have the $350 camp chef smoke pro SE and it will get 550 or more when it’s warm out. Reverse seared a prime rib for Christmas. 30 degrees out and it still got up to 475. Ditch that expensive junk and buy a camp chef
Gonna buy that camp chef. Side kick is game changer
Why is the power switch backwards. You would think flipping the switch up would turn it on and down position would turn it off.
Great video. provided exactly the comparison I wanted. direct and to the point. Thanks!
Thank you, you'll enjoy it 😎
Bro u should upload more often YOU ARE EPIC !!!!
Very well done video showing the differences
Ok, so ive done the reverse seared in my Traeger with some nice marks. I go to High, and remove the dripping pan, and the arch sk that i can get direct fire to my grill grate. You will get some amazing marks in your steak. But you need to be ready to clean your Traeger after because it is quite a mess. Next time i do it, i will cover the bottom with alluminum foil before i do it.
I have many cookers each one serves a purpose. Gas for my Wife, charcoal for me ,3 smokers a pellet grill, 2 Turkey fryers a few steam pots ect. I can throw down for my family and friends just about anyplace. All year round.
It's fun to cook for people and make them happy.
Yes it is. Well said, Sir.
Boss! Can't go wrong with that
That's legit!
It is! love it too. Just have to watch the cholesterol haha.
You just raced a Ferrari against a Mustang GT. No wonder the Ferrari won. So glad I bought the Woodwind over the hype. I have been grilling my entire life and absolutely blown away by it.
After all these comparison videos defiantly leaning towards the Woodwind! Awesome job.
Thanks (long over due), I don't receive notice for all comments and at times to many comments (good old days). 🍻
That sear box on your camp chef is the bomb
the cast iron grate for the traeger gives a good sear and is only $49.
Thanks for your thoroughness. Not 100% apples to apples but having the gas sear area is a nice option.
Watch for bone in Berkshire pork chop on the Woodwind video soon. I did some last week and were by far the best pork chops we ever had. thanks for watching
You can sear just fine on the traegar gentlemen. Remove your grill grates, remove the diffuser plate, place a piece of foil down under the middle of the grill and boom, you have high heat searing off the wood pellets. The last temp my grill registered was 550 before it stopped. Shot it with an infrared temp gun and was hitting in the mid 600s which is where my charcoal grill was hitting and far higher than my stove inside. It can be done...just gotta want to do it.
I didn’t want to do it so I bought a Camp Chef with a Sidekick. 🤪
I just go my woodwind wifi 24 with sear box couple weeks ago. Just did my first reverse sear on some good bacon wrapped filets on friday... man... best steaks I've done so far and could never have gotten that crust with my old traeger. Happy "camper" here 😁
Love happy campers. Cool to hear and enjoy🥩
I really like this video. Great job. I came to your channel to see the Yoder 640 but now I’ll look into Camp chef too. I like crust on my meats.
Hi again. How stable do your temps average? +/- 5 degrees? 10? 20? I got mine today and noticed it averaged fluctuations of +/- 20 degrees, at times even more. This was with door closed, nice fit and just leaving it alone and watching it over long periods like 30 minutes. Have you noticed it fluctuate more at higher or lower temps?
Looks as fresh as possible!!
Man that Rib eye looks great
I only leave my thick ribeyes on smoke on Woodwind to 90º probe temp. put on 900º sear box for couple minutes on each side. comes out perfectly rare to med rare. 110º before sear makes too well done. IMHO..
Ribeyes are definately more tender than the NY Strip. However, the Strip is a great steak too. Since the strip is oftentimes less expensive, it makes a good roast.
thanks for taste test results. purchased a camp chef Wal-Mart model pg 24, and noticed it had the screws and nut plates for a optional side shelf. so I got the sear box attachment instead, and it bolted right up. the camp chef $344 Wal-Mart model does not have a provision for a temp probe to plug into its onboard controller, but other than that, the controller is the same. it does have a analogue mechanical gauge to indicate interior temp of the grill, which is nice, and a hole in the side for inserting a aftermarket probe. so I got a temp gauge with a probe to insert in the meat. the guts of the grill are the same, with a cleanout port and ash cup as well. this setup works well, and it was more economical doing it this way. providing the best bang for the buck.. the sear box was on sale on a holiday for $199. and signing up to camp chefs mailing list provided a additional discount for any item purchased. the box was $179 out the door, with free shipping. you cant beat that..
I did a reverse sear on my Traeger 22 and the internal unit temp reached was always at 425 or more. It definitely got a nice sear…better than what I saw on the video but you certainly don’t get the beautiful grill marks you achieve on an open flame BBQ or side burner with cast iron grill.
Cool, Yea I'll use side kick and cast iron pan. So tasty. Thanks for watching and commenting 🍻
I went with Pit Boss, you can crank it up past 650* to shear the meat. I do like the sear box on the Woodwind though.
Never have been a reverse sear fan. By shearing the meat first you lock the juices in the meat then you can drop the temp down to 200* and finish off to what ever temp you want. I like to pull my stakes off @ 115* for rare and 120* for mid rare.
Hate to be the one to tell you this, but searing doesn't "lock in" any juices...
Love my pit boss!! It "smokes" both of these units
Ugh I there's a brand new in the box champ chef se for sale for 250$ in my area. Doesn't have the sear box but I have a Weber Q for that
Brian can you please do up some beef ribs and a brisket.
Lowery’s seasoning salt and McCormick Montreal steak seasoning. There you go the best steak seasoning. Try it you won’t be se disappointed.
Agreed. I do the same, though I also add Lawry's Garlic Salt.
Nicely done.
Brian, did you engage the heat deflector when doing this on the Camp Chef?
Engage? The heat deflector was in place, although I just "smoked" the steaks then seared. thank you for watching
Think a better comparison would have worked better for a flavor/crust to have seared both on the same hot grill. My traeger will reach 450 and I'll get good sear. Awesome steaks, my favorite !!
Man, Those Camp Chef steaks looks phenomenal.. and I haven't eaten meat in 8 years.
Wow,, thank you. I couldn't do it.
Thank you for a real comparison. Most are paid
Love your Woodwind videos! Hey - I notice your Woodwind door has some spots on it from rain or grease or whatever. Have you had a chance to clean those up? Do they clean up? Did you use anything special to clean it?
No I have not cleaned the spots. I leave it outside with a cover on it and I do live in Minnesota. Enjoy
Excellent video
Big thank you for posting all of these comparison videos! It's obvious that you have a bias towards the camp chef and it's obvious why. I've been debating which of the 2 would better suit my needs and I believe the sear box sold me on the camp chef. When I'm cooking ribeye I want to see a nice sear and looks like the traeger won't be able to produce that. I expected more from traeger being such a big name.... Keep up the good work!
Your welcome, did you get the set up you wanted?
I know I did. Got over $1600 in the Woodwind 24 and all the griddle goodies and grill box. I’ve done wagyu briskets, steaks, sausage and boudin on right, hot dogs yesterday. It’s also nice to have a smoke tube with hickory chips or pellets thrown in. No regrets.
I'm not sure if it was the lighting, but those steaks look grey after you cut into them. Like the part that should be red isn't bright enough. But I'm sure it's something with the picture because you cooked them perfectly according to the numbers.
Thank you. Yes lighting was an issue, I've done a few other steak videos and it's hard to get the light right to show the doneness unless it's rare/med rare like so many other videos. Thanks for commenting and watching.
You can sear steaks on the stove very quickly and it works quite well. Just FYI in case you hadn’t realized that idea.
Sorry guys. Not convinced. Yes, the steak thickness is bang on. 5pts for that. The weber kettle, using Canadian sugar maple charcoal will provide 1000o temps at the grill level. Which is what steaks need. Steaks do not need fire. They need intense infrared thermal sear. Use the Weber kettle lid, close all air access and chimney, which suffocates and flame. Sear like this for 5 minutes on each side ( occasionally opening lid to fan the heck to get the coals read hot again....Replace lid with no oxygen. ) Steak will have perfect sear with no burning, and the bonus of sugar maple smoke. Finish in the oven to desired temp. I have yet to see a steak beat this method. Yes, I will do a video. But as for steak thickness.....you nailed it!
6 months and still no video.
Bought my woodwind on Saturday! Spatchcock chicken was amazing!
Cool, what else have you cooked?
@@BrianEibner did some venison last Sunday, pizza during the week and smother spatchcock chicken last night. Tomorrow going to try my hand at tri-tip. Love the camp chef. The ash clean out is a no brainer.
@@ClintK. Yes the ash clean out is sweet. So how did the Tri-Tip taste?
Nice comparison between the two smokers. I'm looking at both and am leaning toward the Camp Chef. However......could you do a comparison by smoking a pork butt or some ribs or a brisket or something? I'll stick to my regular grill for the steaks. Who wants to wait 2+ hours start to finish for a ribeye?!?! LOL! Great side by side to point out different features though...Thanks!
I just got a Woodwind. When I sear the steaks, I close the lid. It keeps the interior of the chamber at a higher temperature, and due to the small size of the chamber, I would think it would decrease the flareups (in contrast to the big flareups on the video, I see minimal flareup when I open the lid to flip the steaks, with similarly-fatty ribeyes). Love the Woodwind and the ability to sear. Have a Traeger at my other location and will try the cast iron pan inside the Traeger next time I'm there, sounds like a great idea.
So cool, enjoy. Yes it makes a difference keeping the lid close less flare ups (less oxygen). No idea if you need but here in Minnesota I picked up the Pellet Grill 24 Blanket
PG24BLK to insulate it during the cold winter months. Thank you for watching
Am planning to buy that. Do you have to order it from Camp Chef?
Yes here's my link to Camp Chef, it fits great and works.
Do you reverse sear only your ribeye or also your NY strip and sirloin? I don't eat ribeye that much so I honestly don't know why the reverse sear method. I use the woodwind as well but I sear and then grill to temp.
Reverse sear whatever, but the thicker the steak the easier (more time for smoke) to get med rare or medium. Yes the sear 1st, so you "lock" in the moisture, but when you cut in to the steak there is more grey then a reverse sear method. Just add smoke before finish temps for all good eats. Check out my Berkshire pork chop video, thee best chops! Thanks
The camp chief have me on this one I like the sear box on the side a big winner.
Yes the Searbox or the Side Kick really make this smoke so versatile. We love it. 🍻
Partial much?
I'm curious how your long term performance of the Woodwind has worked out? I use mine for smoking, not grilling, so I am interested in how well it can hold semi-stable temps. My Woodwind has lots of variability depsite having replaced practically all the working components with new ones from Camp Chef. I get consistent fluctuations of +/- 40 to 60 degrees. For example today it was set to 250 and I noticed at one point it was 211 and then shot up to 296. At times it has been even worse. Everything replaced, must have tried 3 brands and 6 different bags of pellets. Experimented with all kinds of chimney cap settings. Kudos to Camp Chef support for repeatedly sending me replacement parts over and over but after awhile it just seems this has to be accepted as the way the unit operates. Well built, nice features, but tremendous variability in temps and a lot of excess smoke.
You are cooking with fire outside un-insulated 🤔. I installed the new controller a few years ago. Holds better temp and smoke level is adjustable. I also don't watch the temps that close.
You put in the time. So if people complain, tell them to go to outback. Overall I would take option A.
I never seer a steak. I put a 1" thick ribeye (marinated in worchestershire sauce for 20 min, then sprinkle with black pepper and Montreal steak seasoning just before cooking) in a convection oven at 350 degrees for 20 minutes. Comes out a perfect medium rare every time. Great flavor, very juicy, you can cut it with a fork.
That does sound tasty. Thanks for sharing, so many ways to cook a steak. Cool
Trick I use on my pellet grill. Remove the drip pan to sear a steak. I was able to reach a high temp. Put a little foil in the bottom of the grill for grease. I would not do this with a burger though. to much grease. But you could put an aluminum foil pan in the bottom under some burgers and that might work. Matter of fact i will try it on the 4th this weekend.
Cool, looking forward to the 4th 🎆🎇🧨🍔🍻
I'm convinced Camp Chef Grill is the mo beta one. I'll be getting one soon....soon as some of this snow disappears...!!! Thanks
Did you end up getting one? How is it? I'm looking at a Camp Chef as well.
I have a Traeger and a Weber. I love both, but the Weber handles steak better than the Traeger, with a lot less hassle. Build a fire, bank it to one side, sear the steak, pull it off to the indirect side until it reaches temperature on a thermometer, or push on it with your experienced finger to test for doneness. Have a drink, enjoy the day.
Well said, thanks for sharing and watching. 🍻😎
Professional steak houses have broilers / grills that run 600 degrees or hotter. I am looking forward to getting my pellet grill up and going, but I am also replacing a 15 year old propane grill that can no longer get above 450. I have an infrared barrel cooker that can hit 550+ that is great for deep frying wings or a turkey with no oil but can only handle 2 decent size steaks at a time.There is a tool for every job and a job for every tool. I have chosen a pellet grill because I am getting too old to baby sit a stick smoker and manage the airflow and temperature all night or a propane smoker that I have to add wood chips to every 45 minutes.
For beauty sake, if I want a sear on a steak. I want a good cross hatch. That's what you get at a good steak house or from a good griller on charcoal or
propane.
Do you know anybody that has the oringnal American made traeger with the round pellet box like the barrel grill made in 1988 ,it it is all welded with no bolts,I have seen a few on Craigslist but extremely hard too find in working condition..those were built by joe traeger who invented the pellet grill.those were bad ass.
No I do not, thanks for sharing & watching
I have yet to reverse sear on my Traeger, but I still have my gas grill which I kept specifically to sear.
Yes, it is more than just having the Camp Chef, but why get rid of a good gas grill that can stilo be used?
Sure, I don't think I said to get rid of gas grill. I have a Weber Genesis E-330 and love it. thanks for watching.
I just bought a pellet grill,but I would never get rid of my Napoleon pro gas grill.
I swear by my Traeger but when searing a steak I fire up the Weber for that 600F charcoal effect. With good meat he is correct, salt and pepper only unless you have the Whiskey steak seasoning found in Omaha.
Exactly. My Traeger serves it's purpose well but my Weber provides the sear.
I can't imagine using a pellet grill without a sear box. Essential!!!
Gregg thats my thought!
Agreed. I love mine.
Wow! A lot of know-it-all’s in the comments. I bet you guys are a lot of fun to hang out with.
Cool grill but my Weber kettle does all that just fine cooking/alternating on and off the wood charcoal side.
They do look good, but I'm not waiting that long for a steak. My steaks are fantastic on my gas grille with a few wood chunks added and they are ready in 5 to 10 minutes depending on the cut.
A lot of the time was spent waiting for Traeger to get hot enough, with Camp Chef Woodwind Sear Box no waiting. Correct we do steaks all the time on gas with wood chips, very quick and fantastic but sometimes nice to slow down. The reverse sear will result in wider area of desired doneness. Thank you for watching and sharing
If you want a good steak use a PK grill, Weber, or a Primo. Just a guy from Fort Worth Texas. Brad Barrett grill grate are a good option.
Definitely lots of ways to cook & enjoy steak. thanks for watching
you did the cook test. what were the results of the taste test?
The Camp Chef Woodwind steaks had a lot better texture and taste with the sear marks. Also the Woodwind with the sear box makes reverse searing so easy. Give it a try. Thanks for watching.
I love my Camp Chef. I have the seer box. Works great. What wood did you use?
I used hickory, but when reverse searing pork chops I'll use apple or cherry wood, so tasty.
Nice video, very thorough!
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Byron Stanga 8
Great Job!!
The only way I've found to get a good sear on the Traeger, is to use a cast iron skillet. When cooking something I want to sear, I'll keep a skillet inside the grill the entire time. That way when it's time to sear the meat, the skillet is smoking hot and will give it a good crust.
In my opinion you can't beat the full surface area sear that a cast iron skillet (no grooves) gives anyway. That's how I always sear my steak. I don't care about the aesthetic appeal of sear marks, I want the awesome flavor of a full surface sear!
Bret Applegate I agree. Sear marks look nice but more flavor with the cast iron pan seating the whole surface.
A friend of mine uses 2 skillets. Runs them both on the stove until read hot. Then shakes salt on the skillet and drops the steak for 2 min. Then he flips it and drops it in the second skillet. Its gorgeous. But it makes a hell of a lot of smoke. So you need a good vent hood.
I agree! Cast Iron is the way to go. Grill Grates work really well too if you want grill marks. The key is getting them good and hot before putting the meat on them. Doing a video on flames coming up out of grill box really isn't a fare comparison either! Just my 2c!
Good idea I’ll do that
I'd like to see a rec tec vs camp chef compitition. Do you think you'll be doing one anytime soon. I use the rec tec and love it. But you never know I might be able to be persuaded. Thanks for the videos.
All you need for your REC TEC are some sear plates! Works awesome!
Earl Shauger seems like it would take more time compared to the woodwind?
JCnME 4ever is
That’s why I still have my Weber, along with the Traeger.
'
Oh yea, always. 😎
Lot of expensive gear.... But I have found I like the caveman effort, just tossing the steaks directly on the screaming hot wood coals for just a few minutes a side... only salt, though. I find adding pepper just burns the pepper, adding an acrid flavour. Not just rib-eyes, but even flank steak ends up perfectly tender and moist....
take the heat shield off before searing on the treager duhhh
This is great! Thank you for the video! What was the internal temp when you took them off the grill?
Right around 130 degrees then rested, they were great reverse sear method give it a try. thanks for watching
That is amazing! Normally on my gas grill, if the steaks were taken up at 130, they would be rare. It is totally different on a pellet grill/sear station. I am going to use this tonight on a couple of filets. I will let you know how they turned out! Thanks again!
I used your reversed seared method on two filets last night on our new Cabella's pellet grill with sear station. It was off the charts good and it was so simple. It was my first time cooking steaks on it. I cooked at high smoke (225) until the internal was 110 (Camp Chef's competition blend pellet's) and then finished off with the sear station on high (that sucker gets hot!). Cooked them to med. rare (2 min. on each side rotating 90 after a min.). Wow! I wish I could add the pic, but it doesn't appear UA-cam will let me do that. Thanks again, you made our evening with this tip on steaks!
Sounds great and thanks for sharing. I too am a reverse sear fanatic since getting the Woodwind.
Beautiful Steaks. Great Job. I have a Louisiana Grill. Check it out if you want..These are great grills. Just check out the Louisiana. It can sear and get up to 600. with internal thermometer. Love me some steaks! Nice
If you're cooking steaks you cook them on a hot grill with wood or charcoal fuel and if you want some more smoke you add a wood chip box. It can be done very inexepensively. There is no need to use a smoker (which the Traeger is) for grilling steaks.
This is a reverse sear method, which results in less grey and more of the desired temp, just be sure to have a thick enough steak. Sure I do steaks a lot on my gas grill with wood chips works fast & great, but this reverse sear method is hard to beat. Also remember why it took as long as it did (waiting for Traeger to get as hot as possible. thanks for commenting and watching.
The Traeger is a smoker/grill. A smoker cooks slow, the Traeger can also cook fast.
Camp chef for the win!
Nice comparison the Traeger looked more moist but the Camp Chep looked better. I have a Traeger my only complaint is I can't sear. Maybe if the temp would get hotter would help. Thanks for the video.
Get a new controller. Problem with Traeger's always will be the inferior controllers. Get a PID. Mine does over 550 degrees.
Joe Krison I just recently replaced my controller with a Traeger newer one that allows the fan to blow till it's cooled down. I did this because I felt it'd burn cleaner. Before in my box I'd end up with half burned pellets when I cleaned it. I'm confused by what controller you were speaking of? I'm not sure what a PID is??? I wish mine would get to 550* I'm lucky to get to 425* tops. I'd appreciate a reply Joe.
First things first, you should be vacuuming the fire pot before every use, IMO. I think in general the entire thing runs more efficiently and cleaner that way. If you're set on using the Traeger controller and not having to spend the money, you can experiment with the P settings. That may help. In my experience I never had much luck with temps on the high end changing the P settings.
With that said, a PID is a controller that you can literally control every single function of the controller that runs the pellet injection. The program monitors temp variations constantly, and has an algorithm it uses to know when to turn on your igniter, and inject pellets into the firepot. If you're using a Traeger controller, IMO they just can't get much higher than 425 degrees.
The PID I have, at 180 degrees keeps the temp variance within 10 degrees. Over 225* it's less than 5-7*. I can also run the auger at full speed continuously , and get to 550*. With the Traeger controller as you've seen and know, those results just aren't possible.
If you're running a Traeger Junior it's a little more difficult. Little thinner steel, and the junior I had before the Pro 22 I have now, had an older auger design in it. It didn't inject pellets fast enough. You can replace the auger with a more efficient higher RPM one, a long with the controller and the Junior is a great little grill.
Lastly, if you're using Traeger pellets, look into other pellets. I use Cookingpellets. The Traeger pellets are not 100% the wood you're buying. Lots of them are alder, with little amounts of hickory or apple wood in them. They substitute the lack of wood with oils. I also found that Traeger pellets burned very inconsistent.
I don't work or get paid by Savannah Stoker, but I firmly support the product. It is superb. There are many PID's out there, but the SS is by far the best I've used. If you're using a junior, he also sells the high RPM auger if you wish to go that route.
Good luck.
Joe Krison my Traeger is about 10 yrs old I'm not sure if it's a junior. I think back than there was only 2 models. It's a BBQ07E I learned a long time ago of the importance of cleaning after every use. I don't use Traeger pellets I use all hardwood pellets in makes less ash.
Recently my pellets starting burning in the auger tube & pellet box. Where I live stays very windy so I didn't keep my chimney a 1" above as suggested in the owners manual. My chimney was very dirty causing it to try exhausting thru my auger tube. I scraped a thick layer off my chimney. I was surprised how thick it was. I was always focused on my ashes & grate.
Your controller idea makes sense. I like the idea of having more options. Thank you for the time & info. Enjoy your Sunday.
That must really suck having to vacuum the fire pot after every cook. Good thing I own a Camp Chef with their patented ash cleaning system and superior cooking ability!
Lookin good!
NOT FAIR COMPARISON BIAS REVIEW!!!!!! USE THE PIT BOSS PELLET GRILL IT SEARS AS WELL!!!!!
That's Fen Hot! Lol I do it all the time. Nice Video Bro.
Excellent video. One question thouggh. I thought the whole idea of reverse sear, was that you don't have to rest, before eating........you rest between the smoking and the sear in your case.
I've been doing the reverse sear for myself.....
Those look GREAT.
Thank you. It's UA-cam dammed if you do dammed if you don't. What do you do? Rest after sear or eat?
@@BrianEibner I smoke or bake to 110, just like you did, rest 10 minutes, if I can stand letting it rest that long, and then finish off in cast iron with a little olive oil to get a really good crust.......AND THEN EAT :) :)
I get 2 inch cuts from a local place for every weekend the guys and I will be at the lake, and it is always a hit.
@@georgewhite1646 Sounds great. Thanks for sharing and watching.
Lots of good commentary but to the more important aspect....Which One tasted better??
That's easy the Camp Chef Woodwind was a lot better with that sear on it, great taste. Thanks for asking and watching
take the heat shield off the traeger to sear the steak at the end
Traeger and then slap it on the blazing hot weber. It works.
Is Traeger like the Rolex of barbecue grills? I suppose they don't sell them at Home Depot or Walmart.
No, not even close. I sold my Traegers and kept Camp Chef Woodwind. I'm happy with the Woodwind and all the features, the sear box what a great addition to a pellet grill. thanks for commenting and watching. Click here to go Camp Chef www.dpbolvw.net/click-8405299-12817261 and check out all their great products.
Traeger is priced like a Rolls Royce but is built like a Yugo! No self respecting person would be caught dead using one!
Thanks Mike. I am the sort of guy who will spend 20k on surround speakers. I just don't know much about high end grills
They do sell them at home depot
If you want a sear, Traeger it then throw onto a charcoal grill. I love a smoked steak and charcoal flavor.
I agree. That's the way I like to do it when I DO reverse sear (I don't RS all the time). You get the best of both worlds. I have a Pit Boss pellet smoker that imparts great smokey flavor, then I put it on my Kettle grill that I mix briquets and lump charcoal to get a great sear on the steaks. Comes out great every time.
Or just use a Camp Chef Pellet grill and use some of their Charwood pellets. Just saying Camp Chef wins again for half the price.
That's why I bought a green mountain grill over the traeger. It gets much hotter and will sear much better.
👍😎
The Camp Chef sear box is awesome. The steaks look great
Why is it called a ribeye when the bone in makes it a rib steak?
Yea you are probably right, Rib Steak should have the cap muscle still attached. Ribeye steak just a more known name/cut. 😎
Hey Brian, pull your grates, put down fresh foil and throw them down on the drip plate, won't get fancy grill marks, but you will get a good sear. Nice comparison video though.
Traeger has a new sear plate that is worth it if you don’t have a gas grill or frying pan.
Looks like you used a microwave on the Traeger steaks. Really wasn’t a fair comparison though. If you used the aftermarket grill grates on the Traeger, you’d have nice sear marks on those as well.
Sure aftermarket fixes all, I could have used a burner with a cast iron pan. This was comparing two grills. Thanks commenting and watching 🍻
Brian Eibner Sorry, forget about the whole context thing in writing. What I meant was that the traeger version as compared to the camp chef didn’t look near as good visually. I’m sure it tasted great though. But depending on the camp chef model, the sear station is an option as well. From what I’ve found, some come with it and some don’t. So I was kinda viewing that as an after market accessory as well.
@@BGregS Agreed. Yes you can order your Camp Chef the way you cook, pretty cool.
You have to pay extra for the sear box on the camp chef and it's not cheap!
Yes, but even with extra cost of the sear box, the Champ Chef is less $$$.
Check out how to cook a Cowboy Steak (grilling and smoking). Or, find a meat cutter that will cut you a Tomahawk Steak (in my world, cook it like a Tomahawk). The issue in grilling and smoking a steak, the functions are much different than delineated here! To cook a Cowboy Steak, you don't need anything but your charcoal/wood fired cooker!
R Khan pretentious much?
not sure what's the purpose of a reverse sear. I was always taught to sear before cooking the inside. I would simply sear in a pan and then place on the grill to finish cooking. cast iron skillet would do the trick and leave a nice sear. you won't get the lines but the sear is good.
I do describe what the reverse produces in this video. Give it a try you'll like it. Thanks for commenting and watching.
those camshaft steaks look amazing! lol
Love me some camshaft steaks too, but they can be a bit metallic.
Good video, but a bit unfortunate that it exploits the one weakness of a purely pellet fired grill, the ability to reverse sear. You can get amazing sear marks on a Traeger by cooking on High (450), ideally using the cast iron or grill grates, but you can't get a reverse sear. For that you'll need to use something else. The easiest and probably most flavorful thing to use is a cast iron skillet on your stove with a bit of butter. For flavor and texture, nothing else compares. For sear marks you'll want to use a gas grill, charcoal grill, or as some have done, mount a camp chef sear box on your Traeger.
Well said. 🍻 One of our favorite cooks with the Sear Box watch this video Camp Chef Woodwind Berkshire Pork Chops Oct 2017 wow so tasty! 😋😋
Gotta say camp chef for the win!!!
Not a fair comparison
This is skewed test. Part of the reason for the pellet grill is to avoid buying propane. Most guys with pellet grills have at least a small propane grill around. So they could sear it at the end with that. You want a good steak put your traeger on high, as thick as those are about 5 minutes on one side about 3 minutes on the other. Then rest for 10 to 14 minutes and eat perfect steak. I don't have a dog in this fight I use a REC TEC 680. But I know after all these years Traegers are damn fine grills. Jury is still out on the Camp chef
I have a Weber Genesis E-330 more then a "small propane grill" and was a Traeger owner for 7 years so I think the jury is in for me. Camp Chef has so much more to offer then the Traeger. Sounds like you have the ability to do reverse sear, give it a try. thanks for commenting and watching
I bought a $99 table top propane Nexgrill for searing. Works great. Have used my Traeger for 5 years now.
Dang! To many things to do to cook a steak! Here in Texas we don't use all that! Get some Mesquite a grill y Salt & Pepper and Done! But nice pit!
Daniel Gaytan Wait they don’t have pellet grills in Texas? Or was that one of those obnoxious things Texan’s say to make it sound like the miserable place is somehow better at anything than being hot?