Camp Chef Woodwind Pro vs Masterbuilt Gravity Series | Smoked Dino Beef Ribs
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- Опубліковано 1 бер 2023
- Now everyone has been asking... Camp Chef Woodwind Pro or Masterbuilt Gravity Series?? Well I put them to the test and I'm here today to squash that beef, and by beef I mean smoked beef ribs! The results SHOCKED me!
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I wanted to choose a protein to smoke that really put these to the test, so I got myself two 4-Bone rack of Certified Piedmontese beef ribs and prepared the experiment. ( bit.ly/40mI6v7 )
my homemade rub:
2 TBSP Coarse Black Pepper
1 TBSP Salt
1 TBSP Lawry's Seasoned Salt. ( amzn.to/3x0uyI5 )
1 TBSP Granulated Garlic
1 tsp Granulated Onion
1 tsp Paprika
1.5 tsp Brown Sugar
Prepared and seasoned exactly the same, then smoked at 200F for 1 hour, then 300F until 190F (bark set up), then wrapped in beef tallow covered butcher paper until 203F internal temperature. You can see that these smoked dino beef ribs turned out amazing.... but who was the winner? You tell me!
I hope you enjoyed this video experiment here at Andersons Smoke Show! I can tell you that both grills performed flawlessly and that the results honestly shocked me!
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************************************************************************************* - Навчання та стиль
If you enjoyed this video, I put this list of videos that I think you'd also like!
The ONLY Way I Smoke Salmon: ua-cam.com/video/8OMnjdelzpE/v-deo.html
Beer Can Chicken: ua-cam.com/video/uzae-GRyCw0/v-deo.html
BEST Pellet Grill Brisket: ua-cam.com/video/DqKYKSGUjHo/v-deo.html
BEST Smoked Burger: ua-cam.com/video/tL-hmlWFCZ0/v-deo.html
They say that the Camp Chef produces a smoke profile like no other pellet grill. Lone Star Grillz Pellet Smoker has been said to be the closest thing to an offset wood smoker. So let's see which one comes out on top between the Camp Chef Woodwind Pro and a Lone Star Grillz Pellet Smoker.
Awesome work! Love these tests.
Thanks!
Did these today on my camp chef woodwind / that I turned into a pro and came out amazing ! I took the sliding shelf and fabricated it into a smoking wood box ! After I bought this last year three weeks later they came out with the woodwind pro ! Would of been nice if they told me a new one was coming out ! So I made my own ! Love your video's ! Keep them coming ! Thanks, Jeff
I picked up the MB800 for $500 a year ago and its been great. I really like running splits and charcoal over pellets.
I appreciate your candor and cooking technics and am excited to see future comparisons - Would like to see both a Rib Roast & Turkey comparisons - Cheers!!
Thanks Jon! I'll be working through a bunch of cooks this summer, I'm sure that I could work those in too!
This was top notch!! I'm planning on getting the Masterbuilt and my brother is looking at the Camp Chef. The family get togethers this summer are going to be off the charts. Cheers from Toronto!!
Right on!
Dude, those look AWESOME!! I want that grill soo bad!!
I'm proud to say that I own both of these smokers. I like them both equally. Yesterday, I smoked a 12lb. brisket in the Camp Chef and I used charcoal pellets with cherry wood chunks. I did not trim it and at 203 I double wrapped it in aluminum foil and I put beef tallow on the meat. I let it rest for 5 hours. One of the tastiest briskets I've ever had!
Dude, those both look so dang tasty! Great work, Andrew.
Thanks man! They were delicious!!!
Wow. Thanks for sharing good sir. I’m sure both taste absolutely great.
They were an incredible dinner!
@@AndersonsSmokeShow awesome my man. I may have missed it, but did you put your rub mix in the description? I know you make your own so just wondering what you use 😊
Great Video. I just smoked some Dinos last night using Post Oak chunks on my WWP. Came out 👌!
This was a great comparison, and there are definite pros to each of those grills. 👍😊
Thanks! The visual results SHOCKED me! I never expected them to look so different!
That cook was awesome….I’m ordering some of those ribs for sure…I can’t wait to taste how good they are!!!
Heck yeah!
Just found your channel after we purchased a MB GS 900. Thank you!
Enjoy the new grill!
I’ve been loving my Woodwind Pro. For pork, and anything that works with a milder wood, I basically over smoke it early on. Break up cherry coals with an old pair of scissors, and Jam Pack that smoke box with another chunk plus some chips to maximize the space. Every 30-45mins, I almost never wait a full hour. Great strategy when using Cherry or Apple, in my opinion.
Great info. I'm looking to move on from my electric smoker to one of these units. I can't wait to see future comparisons as well as the XXL Pro results.
I've got a smoked pork loin video coming later this week that was filmed on the XXL Pro
Great video! We came to nearly the same conclusion, all the way down to color, bark, and flavors. Both grills kill it but I’d take the WWP in end!
The results were so close! The thing that makes me excited is the fact that Camp Chef bridged the gap and made a pellet grill that can truly compete with the Masterbuilt! Now I need a Ript and a Lone Star pellet grill for a REAL BIG comparison!
I've been waiting for this full video. Great comparison, not surprised with the outcome as I've seen similar results. I'm still shocked by the color and bark my Woodwind Pro produces.
I honestly didn't expect the Camp Chef to out perform the Masterbuilt in color or bark! The results really were impressive, and it makes me really appreciate what the Camp Chef can do!
I can't wait for the updates!
You and me both!
Great video. kinda videos i be doing this summer. been nice to see and hear the family lol
Haha they didn’t want to be on camera.
Great job! I would like to see you do brisket and pork shoulder next for comparison.
I can do that!
Like your video, I just got my 1050 and I am learning on it.
Now I'm doing pork burn ends, to morrow my first time beef ribs
Greetings from Iceland
Hope you enjoy
Beautiful bark on the Camp Chef ribs and the Masterbuilt ribs were close. I’ll bet they were both delicious!
Thanks! They are delicious! How’s the Woodwind Pro been treating you?
@@AndersonsSmokeShow That thing works like a dream! I love it !! 😊
Yes BBQ friend, very good job ! I have already a big Offset reverse flow, XL Pellet, 3 WSM 57 with blower systems. Wrapped in Paper i change often to the Pellet. Often cooking up to 80 friends i will order now the 1050 Masterbuilt. Tkank you for your interesting video, Cheers from Austria ! 👍👍👍👍👍👍👌👌
Good stuff!
Sorry, late to the review, you did a great job. I've been looking forward to this review. I wonder if the charcoal gave the tasters just a little different flavor in their choice preference, but like you the bark from the Camp Chef looked really tasty for a pellet grill.
The charcoal was the “smokiness” that I noticed from the MB ribs. It was a slight but noticeable difference
Good Job ! 👌👌👍👍
i own the masterbuilt and love it. If you really want good color and smoke flavor and a hickory split every 3 hours in the ash box as well as layering in the charcoal box.
I prefer the look of the Masterbuilt bark. A mix of that black meteorite and that rich mahogany color. And you said it had slightly better smoke flavor. MB for the overall win on this battle.
Thank you, I’ve been wanting to know more about the Woodwind pro with the wood chunk box… can you burn pellets and wood chunks also in the masterbuilt?
First comment!!! Nice video! I will add if you're ever in the Cleveland area that there are a few Mexican Grocers on the west side selling pichana. But i know it's a haul for you to get meat!
I think Mister Brisket has it too.... Depending where on the west side, it can be upwards of an hour for me.
Awesome video 👍🏽
I’m always interested in seeing the Camp Chef Woodwind go head-to-head with the Masterbuilt. The Gravity Fed is such a fascinating addition to the field of smoker BBQ.
Couple Questions:
- I believe the smoke setting can be adjusted on the Woodwind series. Which setting did you use for this cook?
- How much fuel did each cooker use? Curious on how much in pellets you’ve burned through versus amount of charcoal.
Thanks for doing this! I’m cooking vicariously through you. 😂
I used about a whole hopper of charcoal and 1/2 hopper of pellets. It was a little cold and running at 300F is just a recipe for more fuel consumption. I ran the WW Pro at smoke level 9
Good video!! Been wanting to see these compared. However, with the masterbuilt being about 1k less, I’ll definitely stick with that.
$800 versus $1200 using MSRP pricing. The only way you get close to a $1000 difference is by ending the side searing attachment. Then you are around $1500 versus $800.
@@ryanvogels5149 im more concerned about the wwp max temp of what, 4-500* vs the mb at 700.
Pellet grills aren't worth a shit. Food taste like it came out the oven. I wouldn't give 1O dollars for one, or even put a piece of meat on one if it was free.
Great video. I felt like playing the shell game on the big board at a baseball game, but I think you put the end slice of 2 next to 1 and vice versa. Maybe the crowd really like CC! Somebody watch it back and see if they agree. Still a comparison I wanted to see- good vid!
It was actually the correct numbers I went back and watched the raw footage.
That Woodwind Pro is a super cool design with that wood chunks box there. I love it..
I wonder at which point one stops calling them ‘pellet grill’ when they start to become different forms of Hybrids??
I say that because without LITERALLY wood-chunks smouldering, with just pure Pellets, I guarantee the results would be very different..
Great comparison! Use an Ash bucket grate on the MB that raises wood chunks and get those rolling. Produces way better bark and flavor.
Is this ash bucket grate you refer to a product you bought? Or how does that work?
Yes, came here to say the same- a couple wood chunks in the ash bin really elevate the smoke flavor, especially on shorter cooks.
I actually tossed one or two chunks in the ash bucket, but the grate would make a difference. I felt it was only fair to run these grills against each other in their stock capacity.
I put the BBQ chips in the ash bucket and it works really great
I use chips in the ash bucket of my MB but they burn off too fast. I’m thinking chunks would last longer. Giving that a try on my next cookout.
I currently have a MB1050 and while I love the flavor of the BBQ that comes off of it, the build quality, grease management, and mess are big downsides. I was looking at getting a high end Hasty Bake but the new Camp Chef Pro models definitely have me interested. To get the convenience of pellet with the flavor of charcoal is a great combo.
Love my Hasty Bake 357 pro! The convenience of a pellet grill is nice as well!
I have the SNS Kettle and it's working excellent for me as I don't cook for a lot of people. However I am looking to get a Master Built Gravity Smoker!!!
The gravity series would give you similar results with ease of use
Pellet grills won’t compete with that master , just depends on how much smoke you want, as always brother great video 💯👍
Thanks man! This pellet grill REALLY bridged the gap!
I’ve been watching your videos on the master built recently as I’m in the market for one. I currently have the old woodwind 24 and one of my grapes about it is I just can’t get enough smoke flavor in my foods. I’ve tried the extra smoke with the pellets in the tube etc. I came from a Kamado which I got rid of and ever since then I’ve craved for more smoke flavor as of April ’23 Costco has a master built 900 on sale for 650. I have my sights on that one. Keep up the great work and I’ll stay tuned in.
The Woodwind Pro definitely closes the gap, but the Masterbuilt still had a slight edge in this video when it came to smokiness
Definitely mad I missed out on the Masterbuilt 900 series that Costco had for 650. I definitely will be in line for that!
@@jakebrown2336Costco is unloading the MB 900s at all locations that have them in stock for $499.97. So glad I snagged one, it's such a versatile cooker and the pizza oven is incredible.
@@TheIngoBeck thanks for letting me know! I’ll swing by today or tomorrow!
Great video!!! How about seafood?
I would like to see a good detail vid on why one wraps when to how long to and which meats get wrapped and do u havevto wrap bigginer here
Have you tried putting wood chunks on an elevated stage in the ash bin? It will produce heavier smoke.
Great video. Just curious, did you incorporate the smoke box on the test for the Camp Chef or was it just straight pellets against the master built?
Smoke box for sure! It made some wonderful bark and flavor
I would love to see the same comparison, but using the charcoal pellets in the Camp Chef. You might just equal out the difference in smoke flavor. I run a Gravity 980 and have sadly been disappointed by its ability to form good bark.
I’ll have to try it in the next comparison!
Butcher here. Those are chuck short ribs. Dino ribs are plate short ribs. Chuck short ribs have 4 relatively straight bones. Plate ribs are 3 larger bones that are slightly curved and come from the belly. Wild fork foods sells them pretty cheap.
I am curious as to if you’ve fed charcoal in the smoke box of the camp chef, if that would make a difference
NE Ohio? No way. Out in lorain county here love the channel. Been trying to hold off on pulling trigger on the Campchef. You’re not helping 😂
It’s a great smoker man! #StuckInOhio 🤣
Much more smoke ring on the mb for sure, bark on woodwind is on point…I want to try to throw a smoke tube inside ash catcher in the mb and see if it makes a better bark…thanks for sharing
I think the LSS mods ash grate would work better. You can prop up a chunk or two of wood and it would just smoke away!
Masterbuilt for the win...your judges chose the Masterbuilt. I like a heavy smoke flavor. I use charcoal sometimes in my MB. Very easy to do as the bottom has plenty of room for putting a charcoal tray in. Even the $200 MB's can do it. I use chips, pellets charcoal and wood in the MB electric smokers.
For the record, you can use charcoal in the camp chef pro as well
Just subscribed looking for a pellet smoker
You own 10 what’s top 3 -
Brand easiest to clean
Easiest to use
Cook shack SM045 or pellet
Thanks
Use the Wagyu Tallow for your binder.
Came here for the comparison on the smokers but now I’m curious about your BBQ rub.
I’ve got the recipe down in the description
Thanks. I must have missed it before. Can’t wait to try it.
Do you know what I do with the fat I cut ??? I put it on a grill, 2 to 4 inches above the meat I cook. While things cook, that fat mostly melts on the meat below.
Would love to see a comparison between the Lone Star pellet and the Camp Chef.
You and me both…. Wish I had a lone star to try that!
How often did you add wood to the smoke box on the WW? I understand you have to add wood hourly or maybe more often? I'd love to see an overnight cook.... I think that would really separate them. Thanks for a great video!
Probably every 45min. I leave the butterfly valve cracked open for a cleaner burn which results in a quicker burn.
Have you tried adding wood chunks to the ash box using the LSS mod? I’d like to know how much smoke it really adds bc it seems like a concept similar to the Camp Chef Pros.
I haven’t used the mod, but I’ve heard very good things!
I appreciate your videos, really, I do, however, in this one I think there are some inequities that does not make it an apples to apples comparison. First, start off with the fact that you put the Wagyu beef tallow in the camp chef, but you didn’t show putting any of that into the master built. Second, the video shows plenty of smoke coming from the camp chef every time you open the lid, but there was no smoke visible at all coming from the master built. Did you not include any wood chips with the charcoal? All I’m saying is it doesn’t appear to be an apples to apples comparison.
Well I used operated both grills per their recommended operation. The Masterbuilt had roughly the same amount of hickory scattered throughout the hopper as what I used in the smoke box. The difference is the type of burn that the hardwood goes through between the grills. I didn’t count them out but I guess in the next cook I will.
In regards to the tallow I didn’t have much left and it didn’t make sense to try and split it up between the smokers… but both racks of ribs got the tallow during wrapping and at the end.
Would be nice to see the amount of wood chunks and charcoal used, video does seem a bit bias
An additional comment that I’d like to mention is that I didn’t see you put the binder oil on the Master built ribs. At least, it didn’t show in the video.
@AndersonsSmokeShow Try putting woodchips in the ash bin on the Masterbuilt. I used wood pellets and it produced noticeably more smoke than yours.
Yes, he also cooked too far left on Masterbuilt. He sabotaged the Master Built cook. He could only sabotage it visually though. Even without wood and low temps the Master Built tasted better. His family even said so. He getting paid. 😂 All good..Don't know why the UA-camrs want to hide that they're getting paid? He's probably not lying saying that's he's not sponsored, but there is a difference in sponsorship and donation. Anyone that knows anything about smoking knows that a pellet will never be better than charcoal and, or wood......
Making me hungry
hey man, really appreciate the video! i'm currently looking to replace my pit boss pellet smoker, with one of these two. considering the results here were very close, how do you feel about the operation of the two smokers? is one easier to cook on than the other, easier to clean, easier to maintain??? if i have to disassemble another pellet grill auger in my lifetime - it'll be too soon.... i really just want to get away from messing with augers, or at least the unreliable ones lol. how long have you had the woodwind? how many times have you had to strip it down to access the auger?
thanks again, really great content here!
I’ve had the WWPro for about 11 months now. I had one augur issue that popped up in a video, but my grill was basically a pre-release, and they made an enhancement to a part inside due to issues that surfaced with the pre-release Grillz. So the issue that I had would not be seen by the public. Other than that, I haven’t had any problems with it now the Masterbuilt doesn’t really have any moving parts besides the small fan that used to control temperature. There really isn’t much to go wrong other than maybe the sensors but they all kind of share that as well.
@@AndersonsSmokeShow thank you very much for the reply, i really appreciate the insight! in the end, i went with the mb gravity 900 from costco, at half the price, i had to do it. even if it burns out in two years, figure it'll be worth - and the wood wind will be around when i'm looking for my next one :)
Thanks so much for making this video. I’m still unclear on the rub you used in this video, can you let me know? I bought the herbaceous hen one a few videos back and now I’m looking for a new one for beef ribs. Thanks in advance
It my own rub. I have the recipe in the description
@@AndersonsSmokeShow awesome thanks
Did you add wood to the Camp Chef pull drawer?.. ah, you mentioned that later. Post oak is my go to for beef. YMMV
Yeah I added wood throughout the cook
Great vid. Can you tell us the cost fuel wise of this cook? Thanks.
I’m not 100% sure, but pellet wise I’m burning about 1.5lbs per hour. Plus the hard wood.
Charcoal is about the same at 1.5lb per hour
Hey Andrew, I actually have a Masterbuilt gravity 560 and I have been looking at buying a camp chef would win bro, so thanks for the comparison keep them going. I’d love to see briskets down on both keep doing what you’re doing. You’ve been a big help to my smoking game
That's actually something that I planned on doing! I just need to get some friends together for that one as I don't need 30lbs of meat 😆😆
@@AndersonsSmokeShow yeah I gotcha that is a lot of meat. Sounds like a good time to call some friends and have a big barbecue. anyway, like I said, appreciate what you do. I also found out about a lot of good rubs by watching your videos, so thanks again.
Glad to hear that! One of these days I’ll be releasing some of my own. I wanted to get everything squared away over the winter but time just got away from me.
@@AndersonsSmokeShow yeah I just watched your video with the Dino bone beef ribs and I’m gonna order some of those and try your rub recipe
Just bought my first home and I'm looking at grills/smokers... the masterbuilt being able to function as an all-in-one really has my attention and I'm pretty close to buying it- can the campchef also grill/sear? Not typically something you see out of pellet smokers.
Well the woodwind pro has more focus on smoking than grilling but I always recommend the sidekick attachment which makes searing waaaaaay better! You can also add the bbq grill box.
That butcher paper looks delicious
Quick question at any point did you have to add charcoal or wood chunks to the MasterBuilt after you started cooking ? Or is one load enough for a slow cook like that?
If I recall I didn’t have to add, but I did just to be sure.
How about Camp chef 36 Pro vs Traiger
I have constant switch problems with my Masterbuilt all the time.
I own neither, but think both are great concepts. And as you referred to with trying different proteins is if the results are neck and neck without seeing major differences after several comparisons would be cost and longevity. Say on average you use your smoker/grill 25 times a year, does it still run and operate as it should? Will either last 5-10 without changing major components that impact the cost of ownership? Only time will tell.
I agree 100%. I think that the Camp Chef is better built and uses higher quality materials... but it also cost more. Another thing to consider is that the Camp Chef has more critical parts (some of which are moving parts).
@@AndersonsSmokeShow always the concern with the pellet smokers.. at what point does the convenience of tech become a hindrance to maintain (:
You just can't beat the MB grill for the price and the kinda food you're gonna get off of it. I have the 1050 with a few mods and its a GREAT smoker/grill hands down. I cook 4 briskets on it with zero issues. Its not my most expensive grill but its definitely the easiest to cook on and the flavor of ANYTHING cooked on it is superior. I do have a rotisserie stick smoker trailer model that produces better results but to set that grill up to smoke just 4 briskets is a hell of alot harder than pretty much set it and forget it MB.
I can’t deny that. It cooks great food for sure!
@@AndersonsSmokeShow Man it seems like you were all about the MBs for a while. You kinda cooled on them? The GS just fit the bill for me. I don't wanna buy pellets, love the versatility, and I'm willing to fiddle with things if it fails me.
Brisket comparison next please 🥇🫵🏆
Hi I have a question.. The Masterbuilt Gravity Smoker 900 from Cascto is it Compatible with the 800 or 1050 Accessories like griddle ect?
The 900 is basically the 800 but swap out the griddle for pizza oven
@AndersonsSmokeShow Thank you so much.. I wonder Because there's no info about the 900 series and wanted to buy extra stuff for it I Appreciate your Vids I've learned a lot and you're the reason why I got the gravity smoker. 🫡
Did you not add wood in the wood drawer of the Camp Chef? Edit.. later you mentioned the added wood. Why not Oak with beef ribs? Nice vid, and fair comparison.
I'm personally a big hickory fan.... and oak chunks dont seem to be readily available around here in the stores.
@@AndersonsSmokeShow Cool. I like hickory and pecan for pork. BTW, Academy Sports and Outdoors has nice chunks of post oak bagged at a very good price.
Looking to get my first smoker. I was thinking about the 560. Is it a good one to start with or better to spend the extra 300 and get the MB 800? Thank you for your time.
I personally think the 800 is the better buy. If
You are looking to spend a little less, Costco and amazon (I think) have versions without the griddle that save you a little.
@@AndersonsSmokeShow do you think I could get 3-4 years out of the 800. I’m seeing for the 560 you’re lucky to get 2-3 years before it falls apart. I appreciate your time and information.
I've seen people commenting that the Masterbuilt Gavity series seem to run cooler than the temperature you select. So, even though you selected the same temperature on both, did you check to see if they were REALLY the same? 25 degrees across many hours could make a big difference.
It all depends on conditions. My MB GS runs hotter than settings here when it's 110°F. I would expect it would probably be cooler when it's 40°F. Either way, I use a ThermPro+App instead of using the MB app to monitor my temps.
He cooked too far left with the master built. Yes, the left side is cooler. Which is why the bark wasn't as pronounced. Also looks like he used very little of any wood. He knows the temp difference, I've seen him do a video on it. Seems he may have sabotaged the Master built. 😂 Also his family said the master built tasted better and he went with CC. Probably got him a fat check.....
What was the reason for cooking on the top grate on the Masterbuilt? Wouldn't that cause the bark and overall color difference you state when you pulled the ribs off?
The temperature is more even on those upper racks. I cooked both on the upper racks.
@@AndersonsSmokeShow thanks!
For the masterbuilt how come you don't put wood chunks in bottom chute like your supposed to?
I actually did, I forgot to mention that
What model Masterbuilt are you using for this cook?
That’s the Gravity Series 800
How often did you refill the drawer with the wood chunks?
I found the answer in other comments.
I know there is alot of editing going on here but you started with the CC ribs first and the ended with the CC ribs...did you mix them up?
Maybe I missed it but I didn't see anything showing what fuel was used. I've tried many different pellet brands and have given up using any pellet smoker because of no flavor. Might as well just use a gas grill. Gravity with lump or a stick burner is my go to for flavor.
I mostly use lumberjack pellets, I’ve found them to be my favorite. This pellet grill is special as it has the smoke box, and I usually run hickory in there and the results are great
New subscriber here. Been searching reviews for pellet grills and have been leaning towards the Camp Chef WWP
Thanks for the support!
@@AndersonsSmokeShow I'm pulling the trigger on the WWP 24. Is there a promo code so that you get credit?
Yup! In the description there is a link that will direct you to camp chef and I’ll get credit for the sale
@@AndersonsSmokeShow Done!
What was your opinion of the Piedmontese ribs? I cooked them on my woodwind pro too and I was underwhelmed with them tbh. They’re definitely tender but I think the lower fat content hurts the flavor. I’m used to beef ribs being very rich and fatty, these didn’t really do it for me. Definitely still great ribs but didn’t hold up to what I’m used to for a beef rib.
The Piedmontese beef is definitely leaner which does change things up a little bit. In general I find the Piedmontese beef to have a beefier or earthier taste when compared to other beef. I also don’t think they suffered from lack of juiciness or tenderness either. Fat plays a major role in meat and flavor and it’s something to get used to if you go towards a leaner option.
One of the things that I love about certified Piedmontese is the mission and promise. My family for several generations back were farmers and I have an appreciation for going the more natural route.
@@AndersonsSmokeShow do they sponsor you?
@@throughthemuckandthemire677 nope. I don’t make a dime off it
@@AndersonsSmokeShow well that definitely holds more weight then. Haha that last comment definitely felt like sponsorship material but if you’re not making money off it then that’s great. I can appreciate the sentiment. I still love me some rich fatty beef.
Do some rib comparisons please
That’s coming up soon!
I just did those same ribs on my Char Griller XD
I LOVE me some beef ribs!
@@AndersonsSmokeShow I got some Porter Road Dino Ribs I'm do next week
I live in Northeast Ohio and I get them from The Butcher's Pantry in Solon, Ohio.
We’re almost neighbors. I’m just south of you off 91
The stuff I'm hearing about the camp chef is that there's a huge hot spot cause of the new woodchip box
Is that true ?
I haven't had it interfere with my cooks. I havent tested the specifics on the temperature differences across the grill.
Did you use charcoal pellet or put charcoal in the wood box?
Bear Mountain gourmet blend pellets and hickory chunks in the smoke box
wouldn't it have been better to put the hickory chunks right at the beginning of the cook on the masterbuilt since meat stops taking on smoke earlier in the cook? maybe wouldve had more color? or does it not really matter
It does matter, and that’s why I usually front load wood so that it’s more concentrated at the beginning
@@AndersonsSmokeShow good stuff. I got my 1050 because of you. Keep on keepin on man
I really liked the bark from the Camp Chef. For more head to heads I would suggest pork butt, St. Louis or full spare ribs, and of course brisket. Maybe try some chicken thighs or breasts for demonstrating shorter cooks.
I’ll be doing more comparisons over the summer!
At 15:10 you took a piece of the "1" and then placed it next to the "2" calling it 2...
Have you mixed the pieces of meat during the tasting?
No that’s just due to the edit. I went back and watched the raw footage and they were labeled correctly
@@AndersonsSmokeShow ah ok, i was a bit confused..
Looking forward to the next comparisons
I wanna see smoked salmon compared between the two. I have the same masterbuilt you do, and I’ve loved it so far.
I'll probably do that soon, because my wife LOVES salmon.
Be interested to see them up against the Char-Griller 980
I could probably make that happen! I THINK it would be very similar results to the Masterbuilt.
@@AndersonsSmokeShow It would be good content
Not a real comparison if the fuel is different. You used Hickory pellets and chips for the cook in the Campchef and Charcoal and Hickory in the MB. To do a side by side just use a charcoal bed to get the MB started and then fill the hopper with hickory or as others have suggested put splits of hickory surrounded by charcoal so there is hickory smoke the entire time. That would be an accurate comparison.
Not really. I followed the recommended operation from Masterbuilt. That’s like saying If I welded a smoke box to the Masterbuilt it would win. I ran both of these grills as they were intended to be ran.
There’s SOMETHING about the sound of unwrapping soaking wet beef ribs. You can almost taste it!!
💪🏻💪🏻🤤
A few inches of charcoal and then a few chunks of wood isn't the best method to get bark and smoke in the MB. Layer wood and lump vertically in two even columns inside the hopper, that way you get even smoke and heat the whole cook. Going full wood in the hopper is good too.
I’ll have to try those methods
Camp chef has a deeper color on the meat due to the setup. The wood chunks burns hella dirty and it's a known fact. Someone already did a beautiful breakdown on it. Now the build quality on the camp chef is better than the masterbuilt but the char griller gravity 980 is king
It burns dirty if you close the butterfly valve. Burns much cleaner when you leave it open ( which I leave it usually 50% open or more)
@AndersonsSmokeShow and with the camp chefs you have to load wood chunks every 20-30 mins. Can't even do a overnight cook. Wait till char griller release the gravity smoker version 2. Someone leaked the rendering on reddit but it's now has been taken down. You guys are going to be in for a huge treat 🤩
Do you add smoking wood into the ash catch?
I used wood in the smoke box throughout the cook
@@AndersonsSmokeShow so charwood in the vertical and wood in the ash catch
Before I order the meat are the Dino ribs packed separately? 2 4 bone packages?
They are vacuum sealed in the same pack.
@@AndersonsSmokeShow not good for me….are they frozen!
@@AndersonsSmokeShow I can repackage!
@@Rbouch yes they come frozen.
you did not say what you were using for fuel in the masterbuilt,i use charcoal and pur wood on top of the charcoal and then throw hickery pellets on top of the wood(2 hand fulls)pellets fall down to the charcoal now that gives a big smoke
I think I mentioned it. Charcoal and chunks of hickory wood