The SMOKIEST Pellet Grill? | Brisket on the Camp Chef Woodwind Pro
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- Опубліковано 14 лис 2022
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I'm smoking a brisket on the Camp Chef Woodwind pro to see if the new smoke box feature lives up to the hype!
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Love the videos keep em coming
These things have been reviewed by everyone on UA-cam. Camp Chef must have sent them to everyone. Mad scientist and Susie Bulloch were at Camp Chef in Utah. They loved it. I recently bought the 24” and I think it’s very good. The upper rack is hotter than the bottom rack by about 20 degrees and the bottom is closest in accuracy to the temp gauge (within few degrees). I recommend a sidekick with griddle.
I noticed the upper being hotter as well. Did you notice it being hotter with the rear vents fully open? I was thinking about trying that and seeing if it was still so much hotter. I also noticed it hotter on the upper right over the smoke box which makes sense.
@@rickjames1246 The vents won’t make a difference. Most grills top shelf runs hot. Yes, the top right is the warmest. I am going to try using charcoal pellets and getting my flavor from the wood only
I would love to own one , but short on cash .
I've cooked on all types of smokers over the years and you just can't beat a offset smoker. I purchased a 36 woodwind pro 3 weeks ago and for a pellet smoker it's the closest thing to a offset. It is now my favorite smoker that I've owned. Camp Chef knocked it out of the park on this one
Ditto reently bought one and the top is a minimum of 20-25 degrees hotter while the botto, is close enough
Your smoke box getting jammed is usually due to the wood chucks being too big for the smoke box and hitting the top of the heat deflector thing inside where the smoke box settles after pushing it in. I also had the same issue with the butterfly valve tried several things to fix it and it turned out that the problem was on the inside. The nut/bolt at the very back of the grill that helps hold the valve in place had loosened after the first cook due to heat I’m guessing and needed to be tightened to allow for resistance so the valve would open and close when I turned the handle instead of the handle just spinning with no valve movement. After tightening this down well I haven’t had a single issue since. Probably 50+ cooks during that span. I’d also suggest adding wood chunks every 40 min or so the first 4 hours then go to bed if you want the best smoke flavor.
Thank you for your service!
Cool review. Thanks
I don't yet own own a pellet smoker yet, but with added features of some pellet grills such as this one, to produce better smoke, some pellets getting better in producing better flavor and
cooking techniques such as the use of the water pan and time and temperature such as you do, I am leaning towards getting one. Great work Steve. I also appreciate your honest review, not covering up the flaws of the equipment.
Thanks for this video!!
Thanks for sharing! Stay healthy and happy
I just got my WW Pro and had similar issues with the butterfly valve and handle not staying up. If you take out the smoke box, make sure the valve is flat, then back out or tighten the nut touching the spring so that it contacts the handle. That will give it the pressure on the handle so it actually moves the valve and the handle together.
Idk if this is what your supposed to do, but it worked for me. The directions nor Camp Chef's setup video said anything about this, but it did the trick for me!
Hope this helps ya out!
What smoke level did you go with? Great job as usual!
Great vid - can't wait for more reviews on this grill since I'm going to br looking at either a pellet or offset next year and a good smokey pellet would make thing a bit more convenient, if it is all that its cracked up to be.
Great video. The one thing that I would be curious to see is IF you had added (preferably seasoned vs kiln dried wood) ever hour or so early in the cook (assuming meat only absorbs flavor up to about 135⁰). I would think this would make a big difference?
Love the channel! Question for ya - where’d you get the woodwind pro in Canada? I’m in Ontario and can’t seem to find it anywhere
Hey Steve great video, I'm really curious what you thought of this smoker and looked for your follow up review but couldn't find it? Did you end up reviewing this smoker or did it fall to the wayside , thanks
Thanks for the review. I wonder if you would of ran the smoke box a few hours before you left the grill alone for the overnight portion of your cook. If it would have had a stronger smoke flavor.
I love my pit boss navigatior pallet smoker for me it produces a great smoke ring and smoke flavour
It works great. Had mine a year but still not an offset
Your videos and instruction are excellent! Any way you could get a Lone Star Grillz Pellet Grill and do some brisket? I am heavily leaning towards Lone Star Pellet. Just dont have the patience for my stick burner anymore. Thanks
Maybe one day!
So, on the spectrum of offset smoker on the left - normal pellet smoker on the right: Is the WW Pro right in the middle? Or closer to either side? Great video!
It's just different. It's smoker than a normal pellet grill cook for sure. 100%. But it's different than offset flavor.
I've cooked several briskets on WW PRO 24 during month and faced , that first 3-4 hours great for smoke box( added wood every 40 minutes) and after only go to sleep.
Thank you for your review .
What is considered an extra long cook where you rest for only 6 hours vs a shorter cook that you rest 16 hours?
you should compare using the built in smoke box on this pellet grill, versus just using a pellet smoking tube tube on a pellet grill.
I was thinking the same…just throw a smoke tube in there, seems it’ll work the same
On your extra long cooks like this one do you let the IT drop to 165° or leave it at 190° and into the oven at 150°?
I don't think he let's it rest before oven
Hey Steve, I've been watching out for woodwind pro availability in Canada and so far nada. When i contacted Camp Chef, they indicated they still needed authorization from Canada to sell it here. If Camp Chef sent it to you, could you ask about Canadian availability? If you picked it up somewhere yourself, could you please let us know where? Thanks and keep up the great videos
I picked up one yesterday at Home Depot in Minot, North Dakota. Also got lucky, because the border officer let me through without paying customs duties!
I noticed a smidge more smoke flavor when using the ww pro smoke box, it definitely functions as intended . Adding more than a few chunks can raise temp. Without using it, however, the ww pro really doesn’t produce all that much smoke, even on level 10. Fedex obliterated my first ww pro, but it functioned fine. Then, the replacement one i got, they destroyed the hopper, but the smoke box it literally took over an hour to ignite chunks placed in it (valve verified to be open visually), like they welded the screen plate up too high. Said the heck with it and got another smokefire. The trick for the valve, is to tighten the 14mm nut some, to give adequate spring tension, screw the lever on as far as u can until its lined up perfect/vertical with valve closed, then back out the 14mm nut so it acts like a jam nut, then tighten the set screw good. The set screw is metric M4 .70 x 5 (lowes has), or Ace Hardware sells nice stainless M4 ones that won’t strip out.
I'm skeptical of your comments in regards to the smoke level from this smoker. I've been reading and watching videos about it for last month and a half and you're the first one who has said this. Seems like you're just upset about the condition of them due to FedEx's mishandling during the shipping process.
@@jvande102 i said it produces more noticeable smoke when you use chunks in the smoke box. It just doesn’t make much on pellets alone. Makes great bark with chunks too.
@@UABFWSS thank you for clarifying.
Agree that pellets alone don't provide a ton of smoke flavor, no matter the smoke setting.
Any chance you could share this with CC regarding the cumbersome smoke box mechanism ? This needs to be addressed in a version 2. I’m keen to own one in the coming years , but it looks clunky moving in and out … it should be a smooth rail system with a handle that just does what it needs too great video
Thanks for the share
It’s the butterfly and where you set the tray during setup , it really isn’t an issue .
Mine moves pretty smoothly
Steve, 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!
A better pellet helps. I like smokin pecan or I add some mesquite pellets to get more smoke flavor. Spritz often to help the smoke adhere to the meat. Smoke at a lower temp so the pellets and smoke box smolder more, then bump it up later.
Also yes, the water pan does block some smoke.
Thanks! I will try smokin pecan pellets. Have heard good things. I use post oak and hickory wood chunks/splits and hoped that would do the trick, but still in the same spot. One thing I have stopped is spritzing bc I have been doing the goldee’s method for brisket. Maybe that’s the answer to my problem! If I don’t use a water pan, would you advise cooking fat side down in the wwp36 specifically? Many thanks 🙏🏽
Yes I cook at 190F for 4 hours, then bump to 225, then 250 if I need to push past the stall. It yields a very juicy and perfectly rendered brisket is done with the goldee’s method, but maybe spritzing in addition to goldee’s method will give me the best of both worlds. Will report back on my next attempt 😃
Does the smoke box produce any different flavor than what a smoke tube would produce? If so, how and why? Mad scientist bbq did a review of a smoke tube and found that the smoke flavor was bitter and not clean (not enjoyable) but his review of the camp chef woodwind pro smoke box was raving and all positive. Why are they different?
And great video! Looking forward to your full review. It looks like the woodwind pro has some jenky features and hopefully a better built smoker using a smoke box will soon come on the market from a competitor.
Compressed wood vs natural and air flow will be the main differences mate
I get nervous about "smoldering" from that video too. In a cutaway view, the smoke box sits directly above the pellet cup. Jeremy said he kept the valve partially open, so the box would be constantly exposed to direct flame.
I have a traeger ironwood 650, and I’m always a little disappointed with the amount of smoke flavor from it. Given that my traeger does not have this smoke box feature, any ideas on how to get more smoke flavor, possibly from wood chunks?
You could add a smoke tube to the cooking chamber.
Ya, I might need to get a smoke tube, but I was mostly wondering on how incorporate wood chunks into my smoker. Thanks for the input!
Wow that brisket was incredibly juicy. Is that due to the set time?
Water pan!
@@SmokeTrailsBBQthank you, will try next time! can you suggest why my brisket was dry? I smoked a brisket at 190 for 11 hours, wrapped it at 250 for 3 hours, then rested in the oven at 170 for 3 hours.
When I opened it, it was steaming and very juicy, but after slicing its like all the moisture evaporated.
I'm guessing this is due to the rest not being long enough but would appreciate your feedback.
Once again… thank you for not putting the fat side down. That would be criminal
I’ve got to know what whiskey you had!?
What type of electric smoker is that. That you are holding in?
Masterbuilt electric smoker
30 Inch?
@@oso8595 yes
Do you use pellets or wood chunks when doing the hold over?
Nice
I am at the fence ! Thinking of a pellet grill or a kamado grilla grills , they set it and forget it too and I hear the meat retains alot moisture on those ceramic cookers . Great video thanks for sharing.
Save yourself some money. You can put chunks of wood in a foil boat on any pellet smoker, or get a smoke tube and achieve the same results….
Do you just light the wood chunks and put them in a foil boat? I feel like that would raise the temperature a lot.
Tried it. Smoke tube doesn’t give you the same flavor as the wood chunks do. Also tried the wood chunks in a foil boat and had issues keeping them smoldering. Yeah that can work but the smoke box is way more convenient
@@kwgalpin08yeah this comment was what I thought before I bought one and the smoke flavor is way different than a smoke tube.
Go to thld.co/zbiotics_smoketrailsbbq_1122 and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code SMOKETRAILSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
I love where Woodwind is taking this.. Plenty of potential with these pellet cookers in the future, unlike Traegers recent “innovations” 🤣☠️
Looks like you put your handle on wrong. The valve needs to be fully closed and then you put the handle on where it’s facing straight down in the 6 o’clock position. And then when you turn the handle from the 6 o’clock position to the 3 o’clock position it should fully open the valve.
$9 a bottle for Z-Biotic. ARE YOU CRAZY?
Yes I am crazy!
1st comment lol! Let's get smoking
Let's goooooooooo
meh. I'll stick with an offset.
Notice they never talk up the computer and its ability to hold temp. My current Camp Chef doesn’t hold temp with 15 degree swings in both directions. I think all of the Camp Chef smokers are overpriced now. ✌🏼🇺🇸
HMMMmmm - wait to eat - i think NOT
Jesus christ these in video ads are out of hand. Fitting you offer 15% discount off the sponsor product since you spent 15% of this video talking about it.