Every time you and Bradley get together it's a good time! I'm so happy the inner scientist let the data show the results as they are and not let your preferences shine.
I have an offset and a traeger. This past weekend I smoked in the offset for about the first 4 1/2 hours and then put it on the traeger to get some sleep. I really think that’s the best of both worlds when it comes to flavor and it’s still somewhat convenient because I’m not tending a fire at 3am. Love the video as always!
I do the same thing with Brazos offset then my Weber Smokey Mountain with temp controller. I told my boss about it and now he does the same thing with Lonestar offset and BGE with temp controller.
Such a great comparison, pretty amazing for camp chef to be able to stand up to an offset. I wish there was more detail in the video about the process on the camp chef, type of wood chunks, how often we're they out in, what kind of pellets, was there a water pan, ect. Would love to hear about those so we could try and replicate those results!
I have a pellet and off set cooker. I've used both for the same cook. Off set for few hrs for smoke the wrap and finish in the pellet grill for temp. I didn't want to heat the kitchen or spend all day in 107-degree heat. It came out great.
I do the same. I have a cheap offset I use for the first 3-4 hours, then I do the rest of the cook on the pellet smoker. 99% as good as a full offset cook.
It would be great to see a video where 20+ participants with varying levels of BBQ knowledge and experience, who don’t know the variable ahead of time, do a blind triangle taste test to see if they can pick the odd one out and then, if they can, ask them which they preferred. This would still be a single data point, but I think would be more interesting than a side by side comparison because you’re already biased to “what’s the difference between these two,” and especially if you know the variable.
Hey Jeremy and crew! You're the reason I own the Woodwind Pro. I have followed you for nearly a year now and very much enjoyed the content. I think having the Woodwind Pro on the market is amazing because my weekends are packed and I don't have time to watch over a grill right now. I love running the pellet at night and trusting it will keep things incredibly consistent. Just know that I still think and practice a lot of your preferred methods of smoking that you use on the big offsets. I started with a little PK Grill and made great stuff there as well. Thanks for the comparison and the videos over the last few years.
There really isnt a point to an offset smoker at home unless smoking meats is your absolute passion and it's all you want to do. Pellet grills are 99% of the way there and the convenience just cant be beat
Great video guys. I've come to realize that if you're really in the game, having both (offset and quality pellet grill, I have the Yoder) is the conundrum we love to have, because it's the game of figuring out which one is the 'right' one for the situation that keeps us watching these vids and running our pits. Our loved ones doing the sampling get the benefits while we ponder the results. These are the kind of sleepless nights that I enjoy :).
For long cooks I start on my offset then move to my Weber Smokey Mountain with temp controller, for lazy cooks I used Weber Smokey Mountain and my pellet grill is like my outside oven.
Jeremy I don't know why you looked so surprised. I literally bought my Woodwind Pro because of YOUR reviews! The thing is pretty awesome, and I continue to learn watching your videos. Keep up the great work!
So did I, although I bought it from Andersons smoke show link when him and Jeremy did that video on the Camp Chef together, I think on zoom. I guess that's what they used. I love my CC Woodwind Pro 24 so far. Love all your videos Jeremy!
I did too! Jeremy's video's helped me really nail smoking meats. My CC Woodwind Pro 36 is definitely a step up from my Pit Boss Pro. The food and grill have been phenomenal. Thanks so much Jeremy!
I plan on buying a kamado grill soon, and this motivates me to figure how best to smoke briskets on it. Because it’s clear you can still get really good smoke with a little wood. Although the bark on the pellet wasn’t as strong in this video. Brad even stated the offset was barkier in the blind test.
I don’t have a woodwind pro (yet) I currently have a recteq 1250 and it’s awesome. I don’t have anywhere near enough time for a stick burner so I can cook all day from work. I’ve really been looking to have mine modified with a smoke box or buy a woodwind pro because video after video shows that smoke box 100% makes a difference over a normal pellet grill.
@@Christobevii3 from what I’ve read the smoke generators don’t work for good smoke taste because the wood isn’t burning hot enough to hit some chemical reaction that I can’t remember the name of. That’s why this has been such a big thing with the woodwind pro.
Drop the mike! Great video that clearly allows your viewers to decide for themselves what approach will best fit their needs (especially the time/hassel demand) to make great Texas Style Brisket! My only question is (in case I missed it in the video) is what type of wood pellets and chunks were used in the Woodwind Pro? Thanks to all y'all!
From what I’ve seen on you tube the Woodwind Pro burns through the wood chunks in their smoke box every 30 to 40 minutes which then requires you to refill the box to keep the wood chunk smoke flowing. Sounds like the same baby sitting as an offset. The Lone Star with 50% wood chips/ 50% pellet blend truly allows you to get close to offset flavor in a true set it and forget it mode.
There are also different settings on the camp chef to allow more burn or less. I think the first few hours of smoking are the time to truly pump the smoke flavor into the meat. So for me, the set it and forget it nature of the Camp Chef shines after the first handful of hours. Like overnight. Or start early in the morning and just cruise through the rest of the day. Cool note about that other grill though!
@@cablebfg I was able to finally do an overnighter without waking numerous times throughout the night like I did with my ceramic. I loved my ceramic, but I could not set alarms on it, nor could I monitor it nor could I add more wood during the cook easily. As I stated before, my wife liked the ceramic products, but she absolutely loves what the camp chef is putting out.
Just started the video can't wait to see the results, but wanted to chime in and say I think for future comparisons Jeremy should have trimmed and seasoned both briskets. You are trying to compare the quality of the smokers so the meat that went on should have been as close to identical as possible.
I have done about a half dozen cooks on my Camp Chef Pro and they have all been successful. When I re-heat the leftover frozen meat in the microwave my kitchen smells like a campfire. It's crazy how much smoke it retains. I use all purpose Pit Boss Competition pellets and then experiment with different flavor B&B/Weber wood chucks/chips based on the meat. I really throw a lot in that smoke box for as long as I can because it does end up tasting great with good bark, and it's just more fun that way.
I use a Cookshack FEC100 and there is an accessory called the PA026 that lets me put wood chucks on top of the fire box. I also use a Pitts & Spitts smoke cage and throw on wood chunks here and there when I remember. I think the smoke flavor is indistinguishable from an offset smoker.
Last time someone said that about their FEC100 they was really cocky about it and Jeremy asked if they wanted to do a video to compare but they went silent.
I love the fact that Brad left the blind fold on as long as he did. That was hilarious. I'd be curious to see a comparison between a gravity fed with wood chunks in the ash bin and an offset.
If you tried the beef ribs that came off our Yoder YS 640 yesterday, I think you'd be amazed. Knowing what you're doing is far more important than what you do it on. It's just like golf; expensive clubs won't make you play better. Most of all - just have fun!
Take a smoke tube and fill it 90% full with wood chips. Top it off with pellets. Light the pellets and get them red hot. Put it in your pellet smoker. The pellets will light the wood chips. It will last 3-4 hours. Once they burn out, refill the smoke tube if you have time in your cook. Use lumberjack pellets in your smoker. You will not be disappointed.
Hey Jeremy, love the videos. Have you ever checked out the Lone Star Grillz Pellet? It can take pellets In addition to wood chips. I own one and the flavor of it is unreal. It's a beast of a smoker. Closest to stick burner I've ever tasted.
Came here to say this. I've never seen anyone put it up against the Camp Chef, but everything I've seen says it wrecks every other pellet smoker. I'd like to get one at some point, but I need to get my deck rebuilt first, alas.
@@melvingibson4525 It’s custom fabricated as far as I know. I don’t think they just have a warehouse with a hundred of them sitting in it: I think when you order one, they spend weeks / months making it by hand. That’s what they do for most of their pits, but the Pellet Smokers might be more mass produce able since they’re less customizable, I’m not sure. Either way, it’s reputedly in a league of its own in terms of smoke flavor on a pellet grill (before the Camp Chef one that takes wood chunks came out, anyway, I haven’t seen the two compared), you can easily remove the ash without having to take all the grates and such out unlike all the other ones, you can cook with charcoal in it with an insert they sell, and the whole thing is 1/4” steel, so it’s just built like a tank compared to most on the market. It also uses FireBoard technology for monitoring and control. Which is the best their is IMO. It’s worth the price IMO, but I haven’t bought one as I don’t have a place to put one.
Jason...FYI, Lone Star Grillz is now selling hickory wood chips (sized to go through their auger) along with hickory pellets at a 50/50 mix ratio to produce a much more smoke flavor in their pellet smoker...better than Camp Chef
Don't try that in a Yoder. I have 3 Yoders, and sent some 50/50 mix with LSG wood chips. Needless to say, I was up at 1AM tearing the auger apart, lol.
@@kprowler Exactly...the wood chips are for the LSG which has a different auger than others...LSG made a disclaimer saying the wood chips may not work in other smokers...in other words...do it at your own risk...am sorry that it caused you problems on your Yoder...hope it didn't damage it... The owner of LSG (Chris) has verified that a 50/50 wood pellets and wood chips works on theirs... I should be getting my new LSG pellet smoker any day now...and have already got everything ready to try the 50/50 method... Take Care...happy smoking!
Hey Jeremy! If you use the Cuisnart Woodcreek pellet grill, you can add wood and charcoal inside the cooking chamber while running pellets. This actually makes the Woodcreek MORE versatile even for searing and cooking kebabs. I don't think they intended for it to be used this way, but it works and I also don't think any manufacturer is going to repeat this type of pellet cooker versatility that the Woodcreek has ever again.
Do you have any video of your process doing a brisket while using the charcoal tray & wood on the Woodcreek. There’s not really a great example out there that I’ve found. I’ve got a Woodcreek and have thought of trying this, but haven’t yet.
@matthewlblair just put a few lit lump coals and some wood on the charcoal tray and set it to 225 or whatever you like. Let the wood start burning. You can put bricks as a barrier between the fire and the meat. You can also get the wood started just setting the temp to 350 or above and giving it time, but I usually only do that for reverse sears, having the Woodcreek already fully loaded with charcoal and wood during the smoking process.
I think they made the right decision. This is more like a throw down between the methods. Do the best you can with each cooker so people can judge what works for them, since the best approach isn'tthesame for each..
@@wesleymargeson1134 Agree...I posted differently above...Jeremy explained it should be how each expert of HIS method should have free reign..including the trim. I agree with your assessment as well.
Totally get what you're saying.. I think our ultimate goal was to see if we could full a legit "pitmaster" into thinking the Camp Chef brisket was actually done on an offset. So we wanted to cook that Camp Chef brisket in the very best method for a pellet grill.
Thank you Jeremy for doing this.. So many folks slam a pellet smoker. A lot of times it is so much easier convenient to throw any protein on one and just go about your day instead of having to sit and "baby sit" an off smoker. They are both great at works best for you. I love them both...
Always enjoy these collab videos. Any chance the music volume could be matched with the vocals volume? I find myself having to constantly turn the volume up and down so I can hear words but not get blasted by the music.
I've been saying it to all of my purist friends for a while, the pellet grill's game is rising. It's almost there and a few tweaks can make a big difference. Glad to see Jeremy's changing his mind on the pellet grills. Looks like Brad is too.
Agreed- hear more good thing's- for me personally I like my stick burner, I like to tend the fire, some call it too much work but for me it's therapeutic.
@@Mike-jv4rz If you've got the time, tending to the fire is definitely therapeutic! Unfortunately for me, family life just doesn't allow for it anymore.
Great honest review. This ought to be repeated on shorter cooks, such as smoking pork ribs. The brisket was left unwrapped for long hours in the pellet smoker. I wonder if the pellet grill will rival the offset on a shorter time of exposure to smoke.
I have the woodwind pro as well. Yeah its not a offset smoker but still gives of really good smoke. I noticed when you added the wood chunks you turned the handle right off the bat, i always let mine burn about 5-10 minutes first then turn it so it can smolder. Im still pretty new to this smoker, i was just under the impression to leave the lever down first so the chunks can catch fire
i'm a stick burner guy. but im an open-minded one. i recently picked up a GMG jim bowie to try my hand at the whole pellet thing. did my first brisket on it last week and i was very surprised to find: - the bark was comparable to what im used to from my custom offset - the smoke ring as also comparable - the flavor and moisture was practically IDENTICAL to what im used to from my offset. BUT there was a decidedly "pot-roasty" mouth-feel to it. not bad. just pot roasty. and very much not what i look for (or my customers expect) in my briskets. i've also noticed this in EVERY brisket i've ever eaten that i know came from a reverse-flow smoker. so my theory is that the culprit is the abundant radiant heat coming from the multiple deflectors and pans (similar to the long baffle in a reverse-flow) inside the cooker. im going to do another test cook in the next few days, where i remove all of the internal deflectors except for the one over the burn pot to find out if my theory (at least in the case of this unit) is true. always enjoy your videos!
I've found I got FAR better results cooking a brisket in a pellet smoker on a shelf over a water bath. Something to keep from getting that super direct heat makes a HUGE difference
@@sybrwookie absolutely. that's how i did it. i chose not to go into that level of description detail in the original comment. while this was my first cook on a pellet cooker. ive done my homework, and know how they run relative to heat source, and fat direction, etc...
@@sybrwookie yeah, it's a reasonable assumption. a lot of people connect the "pot roasty" thing to being overcooked. when i first noticed it with reverses, and stared investigating, that's what people told me. but the more i noticed and the more i noticed it REPEATEDLY, and in totally separate scenarios, the wheels started turning.
Question - was the brisket on the WW Pro cooked fat side up or down? I've read that briskets should be fat side down on cookers where the heat comes from underneath.
PLEASE try using a gravity charcoal smoker. I have a Traeger wood pellet smoker and a Char Griller charcoal gravity smoker. The briskets coming off of the Char Griller are far superior to the Traeger. The biggest reason I believe is that I can put it wood chunks into the charcoal hopper and the ash bin beneath it. And the charcoal is far closer to the wood you are burning in the offset vs. the wood pellets (I use smokey mountain comp blend) I bring the brisket up to the 190's, very slowly. (I dry brine the brisket the night before with Maldon sea salt) Let it rest and the energy dissipate for one hour and then wrapped it in tallow soaked butcher paper and put that into an aluminum tin covered with aluminum foil. Did a brisket three weekends ago that went for 10 hours in the smoker (no spritzing, no extra work at all) and then 20 hours in my Master Built electric smoker at 150 degrees. Perhaps my best brisket to date (a dozen jurists present) And the easiest brisket I ever made. I put in more time trimming and carving it than I did cooking it. Wishes for a great day, David/
WW Pro owner here. I have found that using an Activated Charcoal Rub helps create the bark that an offset does, and using the foil boat method works wonders on leaving the fat cap exposed longer and rendering it better. The other trick that works best for a pellet smoker is to trim the fat more than you would with an offset. It helps the bark set up easier as well. I also smoke it longer and lower temp, then rest it over night in the cooler. My brisket are coming out spectacular with very minimal effort on my part.
It would have to be pretty big. My boss gave me a pellet grill and I had the most fun trying to make it cook like an offset before I lost interest. Most of the air coming in has been spent on running firebox so it's hard to maintain without throwing off the temp.
I’m beyond excited. I’m a home cook nothing fancy but I have smoked on my Weber Kettle and made some good food, but I work a lot of hours and have been looking at the Camp Chef Woodwind pro cause I love the idea of that smoke box. I love the heavy smoke and someone gave us an electric smoker and it had this tiny chip holder. It was just a vertical oven. Hated it. Been researching and researching, watched quite a few of your videos and I’m convinced. Mama is buying herself a present! 😂😂
I have found that care and attention to detail makes more difference than what type/how expensive your smoker is. I can make knockout pork butt on a $129 smoker.
Enjoyed the content... but for future reference, could you reduce the volume of the music? I was reducing volume 3-4 clicks whenever the music came on... then I couldn't understand the voices, so I raised it back up again...
Good question. I’d like to know how well the Woodwind Pro does versus a gravity fed smoker like the Old Country Gravity Fed Smoker that Jeremy used to have.
@@larrysioxson2567 I have the Old country gravity fed. It is about 90% of the way flavorwise to an offset with the ease of a pellet smoker if you add a controller.
There have been a few channels that did masterbuilt gravity vs woodwind pro. Every video I have seen masterbuilt wins out albeit by a very small margin. Results with old country would probably be similar
Wait! What!? An easy bake oven that tied with an offset! Mind blown. This is gonna crush so many offset purest! I would like to see a comparison between the Masterbuilt Gravity Series and an offset. All in all an excellent video!
Guess the next question is, would the smaller cook chamber of the 24” create a smokier product than the 36” version of the Woodwind Pro? I assume the smokebox is the same capacity on both. Looking to pull the trigger on one soon! Keep up the awesome content!
I have the 24" as well and find it to be plenty in terms of size. I've cooked two pork butts at the same time and even two briskets. I find your hypothesis to be interesting because I do believe the wood chambers are the same size.
Got a pitboss Austin xl pellet smoker. The cooks have been amazing. i have converted from an offset. it's so close to taste with little work that it's a no-brainer
Thanks so much for this. I simply don't have time to run a stick burner, but I also want authentic Central TX BBQ - I felt pretty bummed for years thinking I'd never get the experience without flying down to TX. I picked up a WW Pro 36 after seeing your videos about it, and it means a lot to me to know that (in your opinion) the smoker can take it all the way. Now it's just up to me to do the rest. Challenge accepted (with the help of your videos). I know there's a magic about stick burners, but please know that your approval means a lot to those of us who simply couldn't make their own BBQ at this level otherwise. Thanks brother!
@14:06 Jeremy looks absolutely CRUSHED! Questioning a lot of life choices. Don't neglect, Chud said the offset did have better bark and classic offset flavor.
Hey Jeremy - looked like a fun cook. How much of a role do you think the difference in wrapping method made in the end result? Amy chance Goldees is on to something here?
I know it's hard because you don't want to hurt friends' feelings or leave people out. But would love a video where you talk about the Superlatives of BBQ: Best BBQ restaurant you've tried Best Brisket Best Individual BBQer Best RIbs Best Rubs Best Smoker Etc. I think that'd be awesome. Could even make it an annual BBQ awards when you only talk about what you've had/tried in last 365 days
I bought the Camp Chef XXL Pro Vertical.....I am turning out some of the best BBQ ever. My wife, who doesn't eat a lot of meat, is eating a lot of meat. Everything I have made had been solid and great. The smoke box is a game changer and I am very happy with my choice. Dollar for dollar, you cannot go wrong.
@@matthewrodenhouse6256 The Quality is good. I have no issues. Is it a tank, NO. For the features, the ash drop cup, to the smoke box, the App for control, I would purchase again. As long as you take care of it, I can see this lasting a long time. Also, this thing has been spot on Temp wise. I set it at 230 and that sucker will stay within 1-2 degrees, blows me away. I saw a video from a guy who states the smoke box flames up, not in my experience. I had a Primo, and this blows that out of the water.
I have been running a Smoke Daddy on my recteq 700 for almost 4 years now. Having used a Lang for decades I can confidently say I’ve gotten pretty dang close to matching the Lang profile. Bark has never hit that same color as a stick burner but it’s been pleasantly close. Love tricking my friends and others who think my briskets come off a stick burner. I’ve never been 100% happy with the pellet though cause I do feel their size isn’t large enough. I get corners of brisket with too much heat exposure even covering with foil to block. Never cared for the heat source to be directly under the brisket. I always thought pellets would do better as a mimic of a reverse like the Lang’s. Always enjoy when y’all compare and happy to see pellets holding their own even if Jeremy could have smoked 10 briskets basically identical compared to a pellet which can do at best 4 maybe 5 but they wouldn’t turn out as similar based on how the chamber cooks.
@@jmk261yes it is. I use a tumbleweed with a Chuck of charcoal at the bottom then feed in chunks. I feed them in about every 30-40mins for 5 hrs. Really makes a big difference imo especially with chicken when I use lump charcoal that I chip down to fit.
@@jmk261 I bought that and I’ll say it works but I found it created more dirty smoke. Both caught about the same time and ran their course within an hour. Felt like it spiked temps as well. Overall not a bad product but I found the PIG from smoke daddy did the best job mimicking stick burner flavor. Plus you can run it with the bull off for true cold smoking for cheeses and spices.
Fun experiment!! So, if a stickburner is a 10, and the WW is a 9.5… where would you place a brisket cook coming off your Pitts and Spitts if smoked to the best of your abilities using only quality pellets?
@@MadScientistBBQ I was also shocked the first time I tried properly smoked meats from a quality pellet smoker using quality pellets. Sold my stickburner in 2016 and haven’t looked back. Some pellet smokers definitely lay down more smoke than others. Yes, sticks typically win, but it was not close enough to justify the additional labor. My experience was much like yours… I had a tough time telling the difference. To each their own :)
I'm considering a new smoker. My old Camp Chef ZG (from Dick's) is kinda dead. So was looking at the Woodwind Pro and saw this video. 2 questions: 1) I've heard some people say that the WWPro is really a different class of pellet smoker. Did you find that the extra smoke you get using firebox makes is worth the $300 difference versus just a pellet grill? 2) I'm also intrigued by the gravity fed charcoal smokers. Though the video you did with BBQHQ, and talking to their sales people, makes me concerned about the quality of the MB. Would you go WWPro or the Char-Griller Gravity 980, which seems to have better construction than the MB? Economically, it seems that the CG is a better value than say a WWPro or even just a WW or Traeger 780. Thoughts?
I'd love to see you give a gravity fed charcoal smoker a go. I had a pellet grill I loved, and then I tried a Masterbuilt and it blew my mind. I still think a pellet grill is a fantastic purchase.
I've had my mb560 for about 3 months now and I love it. It's my first smoker and so far I've done 3 briskets, meatloaf, ribs, chicken and all were really good. I think it'd be really hard to mess up a cook on it.
Critique I have for video, needs better audio balancing. I have to turn the volume up to hear your voice, but then when the music starts up it's extremely loud and I have to turn the volume back down about 25%-50% of what I had it at when you're speaking.
Great video. I have a WW 24 (not pro) and love it. Going to pull the trigger on the pro soon. I never would have realized you were from my hometown. I was watching this video & my wife walked in and said "Jeremy" LOL. She went to high school with you. Small world man!! Keep up the content!!
Do you think there is a difference between the 24 and 36? Like would the 36 be better as it allows you to get further away from the heat since the firebox is not centered like it is on the 24”?
Good to see the pellet smokers getting less of a bad rep these days. They're the best smoker for a beginner without a doubt. After 5 years and some excellent bbq i added a Kamado joe to my collection and hopefully in another 5 i might add an offset for the experience.
@@MenderSlen579 I highly disagree sorry, unless you’re using a electronic intake aid. It’s hard for beginners to get consistent temps with the snake method and thin sheet metal. Ceramic Kamado/green eggs are superior for heat consistency and less charcoal usage. With a smartfire/fireboard on a kettle I can see that is a better setup than a pellet grill
I started with a Weber kettle with a slow and sear from S n S grills. Then I graduated to the Weber Smokey Mountain which I love and recently got the camp chef woodwind pro 24. I use them all it just depends how much I want to pay attention to the cook. To each their own I say
Please make a video reviewing the Ninja Outdoor Smoker! Do you have anything in the works? I love mine, but I would like to see your opinion on how that tiny grill/smoker compares to the larger and more proper equipment. Smoky grilled chicken in less than 30 minutes is an absolute win in my book.
Good video. Shows how well pellet grills are producing great BBQ. I absolutely love my Lone Star Grillz pellet smokers. You couldn't get me to use any other pellet grill.
How do y’all clean your cutting boards after trimming raw meat on them? I have a big cutting board for brisket trimming and it’s a pain to wash cause it won’t fit in the sink.
I do briskets and butts 4-8 hours on my weber kettle, snake, wood chunks and then finish on the traeger. Foil boat on briskets and no wrap on butts, tastes like most bbq joints.
Thinking of getting a new smoker! I’ve had a pit boss pellet smoker and just need more smoke. Any recommendations? I’ve been looking at the Kamado big joe, taking suggestions
Pellet smokers are indeed coming into their own. I just got a new pellet smoker that has a lot of smoke application settings. By nature of how pellets have to be made, full stick burning will always have that classic taste to just edge it out. But on a 10 scale, you could probable get around a 9 or 9.5 out of 10 on some late model pellet smokers these days. Not sure if it could ever get to a 10.
In australia, the briskets i buy have a large thick point with a layer of fat running through it. Should i trim that top "cap" off as part of the trimming process?
This shows that there is no One True Way when it comes to BBQ. Were there differences? Yes. Were they both good? Yes. I've had great brisket done on a Pit Barrel Cooker, and some done on a Weber Kettle. Learn to run what you have, and you will make some great food.
Jeremey, how did you know that I just got delivery yesterday of a Woodwind Pro 24? It took me most of the afternoon to assemble it, but it's exciting to hear that your end result is comparable with an offset! Thanks for another great video.
Every time you and Bradley get together it's a good time! I'm so happy the inner scientist let the data show the results as they are and not let your preferences shine.
I have an offset and a traeger. This past weekend I smoked in the offset for about the first 4 1/2 hours and then put it on the traeger to get some sleep. I really think that’s the best of both worlds when it comes to flavor and it’s still somewhat convenient because I’m not tending a fire at 3am. Love the video as always!
I do that with my weber and pit boss best of two worlds
This is a great idea.
I do the same thing with Brazos offset then my Weber Smokey Mountain with temp controller. I told my boss about it and now he does the same thing with Lonestar offset and BGE with temp controller.
That’s my go to as well. Brisket and ribs. Get the offset smoke on it, finish in the pellet. Wrapped or un wrapped. It’s a great method
Such a great comparison, pretty amazing for camp chef to be able to stand up to an offset. I wish there was more detail in the video about the process on the camp chef, type of wood chunks, how often we're they out in, what kind of pellets, was there a water pan, ect. Would love to hear about those so we could try and replicate those results!
I have a pellet and off set cooker. I've used both for the same cook. Off set for few hrs for smoke the wrap and finish in the pellet grill for temp. I didn't want to heat the kitchen or spend all day in 107-degree heat. It came out great.
I do the same. I have a cheap offset I use for the first 3-4 hours, then I do the rest of the cook on the pellet smoker. 99% as good as a full offset cook.
I've been meaning to acquire a pellet cooker just to do that. I am glad to hear the strategy has produced a great result.
Jeremy looked so defeated haha. The way he just sat and stared at the briskets after the decision. 😂
It would be great to see a video where 20+ participants with varying levels of BBQ knowledge and experience, who don’t know the variable ahead of time, do a blind triangle taste test to see if they can pick the odd one out and then, if they can, ask them which they preferred. This would still be a single data point, but I think would be more interesting than a side by side comparison because you’re already biased to “what’s the difference between these two,” and especially if you know the variable.
I think that would be cool as well.
Hey Jeremy and crew! You're the reason I own the Woodwind Pro. I have followed you for nearly a year now and very much enjoyed the content.
I think having the Woodwind Pro on the market is amazing because my weekends are packed and I don't have time to watch over a grill right now. I love running the pellet at night and trusting it will keep things incredibly consistent.
Just know that I still think and practice a lot of your preferred methods of smoking that you use on the big offsets.
I started with a little PK Grill and made great stuff there as well.
Thanks for the comparison and the videos over the last few years.
There really isnt a point to an offset smoker at home unless smoking meats is your absolute passion and it's all you want to do. Pellet grills are 99% of the way there and the convenience just cant be beat
Great video guys. I've come to realize that if you're really in the game, having both (offset and quality pellet grill, I have the Yoder) is the conundrum we love to have, because it's the game of figuring out which one is the 'right' one for the situation that keeps us watching these vids and running our pits. Our loved ones doing the sampling get the benefits while we ponder the results. These are the kind of sleepless nights that I enjoy :).
For long cooks I start on my offset then move to my Weber Smokey Mountain with temp controller, for lazy cooks I used Weber Smokey Mountain and my pellet grill is like my outside oven.
Jeremy I don't know why you looked so surprised. I literally bought my Woodwind Pro because of YOUR reviews! The thing is pretty awesome, and I continue to learn watching your videos. Keep up the great work!
So did I, although I bought it from Andersons smoke show link when him and Jeremy did that video on the Camp Chef together, I think on zoom. I guess that's what they used. I love my CC Woodwind Pro 24 so far. Love all your videos Jeremy!
I did too! Jeremy's video's helped me really nail smoking meats. My CC Woodwind Pro 36 is definitely a step up from my Pit Boss Pro. The food and grill have been phenomenal. Thanks so much Jeremy!
I plan on buying a kamado grill soon, and this motivates me to figure how best to smoke briskets on it. Because it’s clear you can still get really good smoke with a little wood. Although the bark on the pellet wasn’t as strong in this video. Brad even stated the offset was barkier in the blind test.
I don’t have a woodwind pro (yet) I currently have a recteq 1250 and it’s awesome. I don’t have anywhere near enough time for a stick burner so I can cook all day from work. I’ve really been looking to have mine modified with a smoke box or buy a woodwind pro because video after video shows that smoke box 100% makes a difference over a normal pellet grill.
I wonder if a smokeAI using wood chips would work well for a retrofit?
@@Christobevii3 from what I’ve read the smoke generators don’t work for good smoke taste because the wood isn’t burning hot enough to hit some chemical reaction that I can’t remember the name of. That’s why this has been such a big thing with the woodwind pro.
Drop the mike!
Great video that clearly allows your viewers to decide for themselves what approach will best fit their needs (especially the time/hassel demand) to make great Texas Style Brisket!
My only question is (in case I missed it in the video) is what type of wood pellets and chunks were used in the Woodwind Pro? Thanks to all y'all!
From what I’ve seen on you tube the Woodwind Pro burns through the wood chunks in their smoke box every 30 to 40 minutes which then requires you to refill the box to keep the wood chunk smoke flowing. Sounds like the same baby sitting as an offset. The Lone Star with 50% wood chips/ 50%
pellet blend truly allows you to get close to offset flavor in a true set it and forget it mode.
I have the Camp Chef XXL Pro Vertical and I do not see that at all. It usually last about 2 hours, and typically, it takes seconds to add more.
Chips burn up quick in 30-60 minutes. chunks no. Box full of chunks lasts several hours in my windwood pro set to 225
@@loganskis Lonestar has a method that mixes chips and pellets in the hopper
There are also different settings on the camp chef to allow more burn or less. I think the first few hours of smoking are the time to truly pump the smoke flavor into the meat. So for me, the set it and forget it nature of the Camp Chef shines after the first handful of hours.
Like overnight. Or start early in the morning and just cruise through the rest of the day.
Cool note about that other grill though!
@@cablebfg I was able to finally do an overnighter without waking numerous times throughout the night like I did with my ceramic. I loved my ceramic, but I could not set alarms on it, nor could I monitor it nor could I add more wood during the cook easily. As I stated before, my wife liked the ceramic products, but she absolutely loves what the camp chef is putting out.
I've been doin this for 20 years. I enjoy the process more than the food. The cook is a ritual to me.
Just started the video can't wait to see the results, but wanted to chime in and say I think for future comparisons Jeremy should have trimmed and seasoned both briskets. You are trying to compare the quality of the smokers so the meat that went on should have been as close to identical as possible.
I have done about a half dozen cooks on my Camp Chef Pro and they have all been successful. When I re-heat the leftover frozen meat in the microwave my kitchen smells like a campfire. It's crazy how much smoke it retains. I use all purpose Pit Boss Competition pellets and then experiment with different flavor B&B/Weber wood chucks/chips based on the meat. I really throw a lot in that smoke box for as long as I can because it does end up tasting great with good bark, and it's just more fun that way.
What pellets and wood chunks did you use for camp chef??!!
THIS. This needs to be in the description @madscientistbbq
I use a Cookshack FEC100 and there is an accessory called the PA026 that lets me put wood chucks on top of the fire box. I also use a Pitts & Spitts smoke cage and throw on wood chunks here and there when I remember. I think the smoke flavor is indistinguishable from an offset smoker.
Last time someone said that about their FEC100 they was really cocky about it and Jeremy asked if they wanted to do a video to compare but they went silent.
I love the fact that Brad left the blind fold on as long as he did. That was hilarious. I'd be curious to see a comparison between a gravity fed with wood chunks in the ash bin and an offset.
Woodwind pro with a rotisserie setup could possibly be tops for easy mode.
Love that idea!
If you tried the beef ribs that came off our Yoder YS 640 yesterday, I think you'd be amazed. Knowing what you're doing is far more important than what you do it on. It's just like golf; expensive clubs won't make you play better. Most of all - just have fun!
Gravity fed is the closest to a stick burner. I have actually had people ask what offset i have. Put the masterbuilt up to compete
Have you tried running the MB on just wood? Some people have gotten great results that way, but it might mess up the chute area.
@@CoolJay77 I haven't tried just wood. I run 50/50 in the hopper with chunks in the ash box
Take a smoke tube and fill it 90% full with wood chips. Top it off with pellets. Light the pellets and get them red hot. Put it in your pellet smoker. The pellets will light the wood chips. It will last 3-4 hours. Once they burn out, refill the smoke tube if you have time in your cook. Use lumberjack pellets in your smoker. You will not be disappointed.
I have tried this, but with wood chips only. They never fully lit. Great idea on starting tube with pellets. I will do that next time.
@@ckmoore101 I have also alternated chips and pellets. The pellets really settled in the gaps. That seems to help it stay lit too. Best of luck!!
Hey Jeremy, love the videos. Have you ever checked out the Lone Star Grillz Pellet? It can take pellets In addition to wood chips. I own one and the flavor of it is unreal. It's a beast of a smoker. Closest to stick burner I've ever tasted.
You beat me to it.
Came here to say this. I've never seen anyone put it up against the Camp Chef, but everything I've seen says it wrecks every other pellet smoker. I'd like to get one at some point, but I need to get my deck rebuilt first, alas.
Man I looked that thing up and it's $3000. That's some serious dedication to barbecue lol. Seems like a very nice unit though
@@melvingibson4525 It’s custom fabricated as far as I know. I don’t think they just have a warehouse with a hundred of them sitting in it: I think when you order one, they spend weeks / months making it by hand. That’s what they do for most of their pits, but the Pellet Smokers might be more mass produce able since they’re less customizable, I’m not sure.
Either way, it’s reputedly in a league of its own in terms of smoke flavor on a pellet grill (before the Camp Chef one that takes wood chunks came out, anyway, I haven’t seen the two compared), you can easily remove the ash without having to take all the grates and such out unlike all the other ones, you can cook with charcoal in it with an insert they sell, and the whole thing is 1/4” steel, so it’s just built like a tank compared to most on the market. It also uses FireBoard technology for monitoring and control. Which is the best their is IMO.
It’s worth the price IMO, but I haven’t bought one as I don’t have a place to put one.
Came here to ask the same thing, please do a review or a side by side with the woodwind!
Jason...FYI, Lone Star Grillz is now selling hickory wood chips (sized to go through their auger) along with hickory pellets at a 50/50 mix ratio to produce a much more smoke flavor in their pellet smoker...better than Camp Chef
Don't try that in a Yoder. I have 3 Yoders, and sent some 50/50 mix with LSG wood chips. Needless to say, I was up at 1AM tearing the auger apart, lol.
@@kprowler Exactly...the wood chips are for the LSG which has a different auger than others...LSG made a disclaimer saying the wood chips may not work in other smokers...in other words...do it at your own risk...am sorry that it caused you problems on your Yoder...hope it didn't damage it...
The owner of LSG (Chris) has verified that a 50/50 wood pellets and wood chips works on theirs...
I should be getting my new LSG pellet smoker any day now...and have already got everything ready to try the 50/50 method...
Take Care...happy smoking!
Hey Jeremy! If you use the Cuisnart Woodcreek pellet grill, you can add wood and charcoal inside the cooking chamber while running pellets. This actually makes the Woodcreek MORE versatile even for searing and cooking kebabs. I don't think they intended for it to be used this way, but it works and I also don't think any manufacturer is going to repeat this type of pellet cooker versatility that the Woodcreek has ever again.
Are you adding the wood under the heat shield?
@@dougbooms9417 no it goes in the charcoal tray and ignites from there, forming its own coals
That seems to be an interesting pellet smoker.
Do you have any video of your process doing a brisket while using the charcoal tray & wood on the Woodcreek. There’s not really a great example out there that I’ve found. I’ve got a Woodcreek and have thought of trying this, but haven’t yet.
@matthewlblair just put a few lit lump coals and some wood on the charcoal tray and set it to 225 or whatever you like. Let the wood start burning. You can put bricks as a barrier between the fire and the meat. You can also get the wood started just setting the temp to 350 or above and giving it time, but I usually only do that for reverse sears, having the Woodcreek already fully loaded with charcoal and wood during the smoking process.
Great video! I do think you should have used the same method of wrapping for both. That would have been a better comparison IMO.
Yes. Much more scientific if there are fewer variables.
I think the same person should have prepared both.
I think they made the right decision. This is more like a throw down between the methods. Do the best you can with each cooker so people can judge what works for them, since the best approach isn'tthesame for each..
@@wesleymargeson1134 Agree...I posted differently above...Jeremy explained it should be how each expert of HIS method should have free reign..including the trim. I agree with your assessment as well.
Totally get what you're saying.. I think our ultimate goal was to see if we could full a legit "pitmaster" into thinking the Camp Chef brisket was actually done on an offset. So we wanted to cook that Camp Chef brisket in the very best method for a pellet grill.
Thank you Jeremy for doing this.. So many folks slam a pellet smoker. A lot of times it is so much easier convenient to throw any protein on one and just go about your day instead of having to sit and "baby sit" an off smoker. They are both great at works best for you. I love them both...
Always enjoy these collab videos. Any chance the music volume could be matched with the vocals volume? I find myself having to constantly turn the volume up and down so I can hear words but not get blasted by the music.
I've been saying it to all of my purist friends for a while, the pellet grill's game is rising. It's almost there and a few tweaks can make a big difference. Glad to see Jeremy's changing his mind on the pellet grills. Looks like Brad is too.
Agreed- hear more good thing's- for me personally I like my stick burner, I like to tend the fire, some call it too much work but for me it's therapeutic.
@@Mike-jv4rz If you've got the time, tending to the fire is definitely therapeutic! Unfortunately for me, family life just doesn't allow for it anymore.
I get that, at least you have an alternate ...@@kmb1
Jeremy + Bradley videos are the best. More!
yes
Absolutely. They need to bring in Aaron Franklin as well
Great honest review. This ought to be repeated on shorter cooks, such as smoking pork ribs. The brisket was left unwrapped for long hours in the pellet smoker. I wonder if the pellet grill will rival the offset on a shorter time of exposure to smoke.
I have the woodwind pro as well. Yeah its not a offset smoker but still gives of really good smoke. I noticed when you added the wood chunks you turned the handle right off the bat, i always let mine burn about 5-10 minutes first then turn it so it can smolder. Im still pretty new to this smoker, i was just under the impression to leave the lever down first so the chunks can catch fire
i'm a stick burner guy. but im an open-minded one. i recently picked up a GMG jim bowie to try my hand at the whole pellet thing.
did my first brisket on it last week and i was very surprised to find:
- the bark was comparable to what im used to from my custom offset
- the smoke ring as also comparable
- the flavor and moisture was practically IDENTICAL to what im used to from my offset.
BUT there was a decidedly "pot-roasty" mouth-feel to it. not bad. just pot roasty. and very much not what i look for (or my customers expect) in my briskets.
i've also noticed this in EVERY brisket i've ever eaten that i know came from a reverse-flow smoker. so my theory is that the culprit is the abundant radiant heat coming from the multiple deflectors and pans (similar to the long baffle in a reverse-flow) inside the cooker.
im going to do another test cook in the next few days, where i remove all of the internal deflectors except for the one over the burn pot to find out if my theory (at least in the case of this unit) is true.
always enjoy your videos!
I've found I got FAR better results cooking a brisket in a pellet smoker on a shelf over a water bath. Something to keep from getting that super direct heat makes a HUGE difference
@@sybrwookie absolutely. that's how i did it. i chose not to go into that level of description detail in the original comment.
while this was my first cook on a pellet cooker. ive done my homework, and know how they run relative to heat source, and fat direction, etc...
@@waynegranzin3824 Gotcha. I've seen many didn't know that, so wanted to help if you were missing that part.
@@sybrwookie yeah, it's a reasonable assumption. a lot of people connect the "pot roasty" thing to being overcooked. when i first noticed it with reverses, and stared investigating, that's what people told me. but the more i noticed and the more i noticed it REPEATEDLY, and in totally separate scenarios, the wheels started turning.
Question - was the brisket on the WW Pro cooked fat side up or down? I've read that briskets should be fat side down on cookers where the heat comes from underneath.
Fat side up, and then cooked on the very top grate! :)
@@UnchartedFoodie Thanks for the reply. I'll have to give that a try next time I do a brisket on my mb560.
PLEASE try using a gravity charcoal smoker.
I have a Traeger wood pellet smoker and a Char Griller charcoal gravity smoker.
The briskets coming off of the Char Griller are far superior to the Traeger.
The biggest reason I believe is that I can put it wood chunks into the charcoal hopper and the ash bin beneath it.
And the charcoal is far closer to the wood you are burning in the offset vs. the wood pellets (I use smokey mountain comp blend)
I bring the brisket up to the 190's, very slowly. (I dry brine the brisket the night before with Maldon sea salt)
Let it rest and the energy dissipate for one hour and then wrapped it in tallow soaked butcher paper and put that into an aluminum tin covered with aluminum foil.
Did a brisket three weekends ago that went for 10 hours in the smoker (no spritzing, no extra work at all) and then 20 hours in my Master Built electric smoker at 150 degrees.
Perhaps my best brisket to date (a dozen jurists present)
And the easiest brisket I ever made.
I put in more time trimming and carving it than I did cooking it.
Wishes for a great day,
David/
He's already done videos on Oklahoma Joe and Masterbuilt gravity fed.
WW Pro owner here. I have found that using an Activated Charcoal Rub helps create the bark that an offset does, and using the foil boat method works wonders on leaving the fat cap exposed longer and rendering it better. The other trick that works best for a pellet smoker is to trim the fat more than you would with an offset. It helps the bark set up easier as well. I also smoke it longer and lower temp, then rest it over night in the cooler. My brisket are coming out spectacular with very minimal effort on my part.
Could you share your method in detail? Trying to improve my Pellet game. Unfortunately don't have a Pro, just a regular Woodwind.
Bought a camp chef woodwind pro after Jeremy's first video. Can confirm it makes amazing BBQ!
How's it feel, I was going to buy one but the weight to price ratio kinda scared me.
14:22 LOL you can see he is actually disappointed
So on a regular pellet grill could you put some charcoal in a pan and add some wood chunks or chips?
It would have to be pretty big. My boss gave me a pellet grill and I had the most fun trying to make it cook like an offset before I lost interest. Most of the air coming in has been spent on running firebox so it's hard to maintain without throwing off the temp.
I’m beyond excited. I’m a home cook nothing fancy but I have smoked on my Weber Kettle and made some good food, but I work a lot of hours and have been looking at the Camp Chef Woodwind pro cause I love the idea of that smoke box. I love the heavy smoke and someone gave us an electric smoker and it had this tiny chip holder. It was just a vertical oven. Hated it. Been researching and researching, watched quite a few of your videos and I’m convinced. Mama is buying herself a present! 😂😂
Can you please also check the heavy d, which is basically the same thing retrofit for other pellet grills?
Awesome vid. I picked up a woodwind pro 6 months ago because of your other vid and it was an awesome decision. Keep up the good work with the vids.
I also picked one up because of his video on it. No regrets. It cooks amazing bbq. :)
Heck yes!
I have found that care and attention to detail makes more difference than what type/how expensive your smoker is. I can make knockout pork butt on a $129 smoker.
Great experiment! And i appreciate that the taste test was blind.
Double blind next time please
Enjoyed the content... but for future reference, could you reduce the volume of the music? I was reducing volume 3-4 clicks whenever the music came on... then I couldn't understand the voices, so I raised it back up again...
Got it. Will look into it
Didn't bother me, but I like loud music, and didn't have anyone around to bother.
@@MadScientistBBQdude, this guy is just being pedantic. I did not notice the volume being a problem at all.
It's just like seasoning... The right amount is good. Too much spoils the product. The music was really annoying.
He's right though the music is actually too loud
I’d love to see how the gravity fed smoker holds up.
Good question. I’d like to know how well the Woodwind Pro does versus a gravity fed smoker like the Old Country Gravity Fed Smoker that Jeremy used to have.
There are those who ran just wood in gravity smokers. That would be great comparison to an offset.
@@larrysioxson2567 I have the Old country gravity fed. It is about 90% of the way flavorwise to an offset with the ease of a pellet smoker if you add a controller.
There have been a few channels that did masterbuilt gravity vs woodwind pro. Every video I have seen masterbuilt wins out albeit by a very small margin. Results with old country would probably be similar
@@thom1879 you need to add a controller? I thought they had one and that was the point of a gravity fed lol.
Adding a smoke tube (with a mix of pellets and flavored wood chips) or 2 to my Pit Boss makes the difference even harder to tell. Great vid Gents
Wait! What!? An easy bake oven that tied with an offset! Mind blown. This is gonna crush so many offset purest! I would like to see a comparison between the Masterbuilt Gravity Series and an offset. All in all an excellent video!
Click bait. This were the case Franklin would have four pellet smokers.
Well, they would need about 400 pellet grills. No substitution for that.
Guess the next question is, would the smaller cook chamber of the 24” create a smokier product than the 36” version of the Woodwind Pro? I assume the smokebox is the same capacity on both. Looking to pull the trigger on one soon! Keep up the awesome content!
I have the 24 and find it to be plenty big for a typical backyard BBQ with friends
I have the 24" as well and find it to be plenty in terms of size. I've cooked two pork butts at the same time and even two briskets.
I find your hypothesis to be interesting because I do believe the wood chambers are the same size.
Got a pitboss Austin xl pellet smoker. The cooks have been amazing. i have converted from an offset. it's so close to taste with little work that it's a no-brainer
So, going back a couple of years which is closer OC Gravity fed or this one???
If you had a regular pellet grill could you just get a chunk or two smoldering amd set it on the diffuser plate or just the grill grate near the meat?
I don’t know why it’s so hard to come over to the pellet side. It’s so easy and the results are consistently awesome!
You have to love playing with fire to understand why
@@samagee2211 I hear ya. Maybe that’s why I won’t buy an offset. Last thing I need is another hobby. I’ll just keep rocking with my pellet.
Come..... Come to the dark side..... :)
Because for some, being a gatekeepy douche is like 3/4 of smoking.
@@UnchartedFoodie it's actually the brighter side! considering the bark
Thanks so much for this. I simply don't have time to run a stick burner, but I also want authentic Central TX BBQ - I felt pretty bummed for years thinking I'd never get the experience without flying down to TX. I picked up a WW Pro 36 after seeing your videos about it, and it means a lot to me to know that (in your opinion) the smoker can take it all the way. Now it's just up to me to do the rest. Challenge accepted (with the help of your videos). I know there's a magic about stick burners, but please know that your approval means a lot to those of us who simply couldn't make their own BBQ at this level otherwise. Thanks brother!
@14:06 Jeremy looks absolutely CRUSHED! Questioning a lot of life choices. Don't neglect, Chud said the offset did have better bark and classic offset flavor.
Hey Jeremy - looked like a fun cook. How much of a role do you think the difference in wrapping method made in the end result? Amy chance Goldees is on to something here?
I know it's hard because you don't want to hurt friends' feelings or leave people out. But would love a video where you talk about the Superlatives of BBQ:
Best BBQ restaurant you've tried
Best Brisket
Best Individual BBQer
Best RIbs
Best Rubs
Best Smoker
Etc.
I think that'd be awesome. Could even make it an annual BBQ awards when you only talk about what you've had/tried in last 365 days
I bought the Camp Chef XXL Pro Vertical.....I am turning out some of the best BBQ ever. My wife, who doesn't eat a lot of meat, is eating a lot of meat. Everything I have made had been solid and great. The smoke box is a game changer and I am very happy with my choice. Dollar for dollar, you cannot go wrong.
How was the quality on your smoker, I've been wanting to get one but I've seen some concerning things quality wise
@@matthewrodenhouse6256 The Quality is good. I have no issues. Is it a tank, NO. For the features, the ash drop cup, to the smoke box, the App for control, I would purchase again. As long as you take care of it, I can see this lasting a long time. Also, this thing has been spot on Temp wise. I set it at 230 and that sucker will stay within 1-2 degrees, blows me away. I saw a video from a guy who states the smoke box flames up, not in my experience. I had a Primo, and this blows that out of the water.
@@shanzman1 Thank you!
Makes me happy, with a small british garden, an offset is too big, but a pellet grill would fit perfectly!
I have been running a Smoke Daddy on my recteq 700 for almost 4 years now. Having used a Lang for decades I can confidently say I’ve gotten pretty dang close to matching the Lang profile. Bark has never hit that same color as a stick burner but it’s been pleasantly close. Love tricking my friends and others who think my briskets come off a stick burner.
I’ve never been 100% happy with the pellet though cause I do feel their size isn’t large enough. I get corners of brisket with too much heat exposure even covering with foil to block. Never cared for the heat source to be directly under the brisket. I always thought pellets would do better as a mimic of a reverse like the Lang’s. Always enjoy when y’all compare and happy to see pellets holding their own even if Jeremy could have smoked 10 briskets basically identical compared to a pellet which can do at best 4 maybe 5 but they wouldn’t turn out as similar based on how the chamber cooks.
the smoke daddy, is that the thing that allows you to use wood chunks?
@@jmk261yes it is. I use a tumbleweed with a Chuck of charcoal at the bottom then feed in chunks. I feed them in about every 30-40mins for 5 hrs. Really makes a big difference imo especially with chicken when I use lump charcoal that I chip down to fit.
@@TOCBass31 thanks. I have been looking to buy that baffle plate for wood chunks for my rectec 700 as well
@@jmk261 I bought that and I’ll say it works but I found it created more dirty smoke. Both caught about the same time and ran their course within an hour. Felt like it spiked temps as well. Overall not a bad product but I found the PIG from smoke daddy did the best job mimicking stick burner flavor. Plus you can run it with the bull off for true cold smoking for cheeses and spices.
@@TOCBass31 thanks!
Fun experiment!! So, if a stickburner is a 10, and the WW is a 9.5… where would you place a brisket cook coming off your Pitts and Spitts if smoked to the best of your abilities using only quality pellets?
Probably an 8 without any additional smoke source. With the wood cage it could be right up there too
@@MadScientistBBQ I was also shocked the first time I tried properly smoked meats from a quality pellet smoker using quality pellets. Sold my stickburner in 2016 and haven’t looked back. Some pellet smokers definitely lay down more smoke than others. Yes, sticks typically win, but it was not close enough to justify the additional labor. My experience was much like yours… I had a tough time telling the difference. To each their own :)
I'm a Weber Smokey Mountain guy myself. Would love to see a collab with someone like Harry Soo and put a stick burner up against the WSM.
I'd love to see you try a Masterbuilt Gravity smoker
He did already
What's your thoughts vs a gravity smoker?
I've never seen you guys try a gravity feed charcoal. Seems like it's the best of both worlds. I love mine but curious what the pros could do with it.
I'm considering a new smoker. My old Camp Chef ZG (from Dick's) is kinda dead. So was looking at the Woodwind Pro and saw this video. 2 questions: 1) I've heard some people say that the WWPro is really a different class of pellet smoker. Did you find that the extra smoke you get using firebox makes is worth the $300 difference versus just a pellet grill? 2) I'm also intrigued by the gravity fed charcoal smokers. Though the video you did with BBQHQ, and talking to their sales people, makes me concerned about the quality of the MB. Would you go WWPro or the Char-Griller Gravity 980, which seems to have better construction than the MB? Economically, it seems that the CG is a better value than say a WWPro or even just a WW or Traeger 780. Thoughts?
The charcoal units eat through charcoal. You'll spend a fortune
Just about to buy a Woodwind Pro, so this video has come at the perfect time! Nice one guys.
I love mine! Worth the investment so far.
Comfort Texas! That’s where My Mom was from! I have an Aunt and Uncle that still live there! Another Awesome Video Brother!! You the Man! 🙌🏼
Right on
I'd love to see you give a gravity fed charcoal smoker a go. I had a pellet grill I loved, and then I tried a Masterbuilt and it blew my mind. I still think a pellet grill is a fantastic purchase.
I've had my mb560 for about 3 months now and I love it. It's my first smoker and so far I've done 3 briskets, meatloaf, ribs, chicken and all were really good. I think it'd be really hard to mess up a cook on it.
@@deanweiss7913 I've got the mb800 and I love it too.
He already has. He did an Oklahoma Joe gravity fed and the Masterbuilt gravity fed.
Critique I have for video, needs better audio balancing. I have to turn the volume up to hear your voice, but then when the music starts up it's extremely loud and I have to turn the volume back down about 25%-50% of what I had it at when you're speaking.
I second this. Constructive criticism of course.
@@jchambo86 indeed, otherwise the video is great.
Fully agree
Really I thought it was legit. U on a android? Lol. But then yet u could be very picky
Yeah i had to skip past all the music parts. super annoying
Between the gravity fed old country and the camp chef pro which would you recommend for the closest to offset flavor?
I’d like to see a similar comparison with Lone Star Grillz pellet grill, especially since they started selling wood chips to mix with the pellets.
Get your hands on a Lone Star Grillz Pellet Smoker and try this.
Would be good to throw a Masterbuilt gravity series in there next time !
Gotta use mesquite pellets on a pellet grill. The extra richness of mesquite really helps on a pellet grill versus an offset.
Jeremy, I noticed that you place the brisket very forward on the rack in the big smoker. Why not deeper inside?
Wood love to see Lone Star Grillz pellet grill with there wood chips blended into the pellets vs theWoodwind Pro.
Awesome video! On the fence with the woodwind pro. What smoke level setting was the woodwind set to? 10? Also what type of wood chunks did you use?
Pretty sure it was set to 7.. it's my usual "go-to" setting.
@@UnchartedFoodie that’s good to know! Is 10 “too” much smoke?
Great video. I have a WW 24 (not pro) and love it. Going to pull the trigger on the pro soon. I never would have realized you were from my hometown. I was watching this video & my wife walked in and said "Jeremy" LOL. She went to high school with you. Small world man!! Keep up the content!!
Haha so funny! What is her name?
@@MadScientistBBQ Let me figure out how to message you privately
@@markmelton8676 you can just send on Instagram and my wife will find it for me
Do you think there is a difference between the 24 and 36? Like would the 36 be better as it allows you to get further away from the heat since the firebox is not centered like it is on the 24”?
Good to see the pellet smokers getting less of a bad rep these days.
They're the best smoker for a beginner without a doubt. After 5 years and some excellent bbq i added a Kamado joe to my collection and hopefully in another 5 i might add an offset for the experience.
Heck yes!
weber kettle is a superior for smoking as a beginner.
@@MenderSlen579 I highly disagree sorry, unless you’re using a electronic intake aid. It’s hard for beginners to get consistent temps with the snake method and thin sheet metal. Ceramic Kamado/green eggs are superior for heat consistency and less charcoal usage.
With a smartfire/fireboard on a kettle I can see that is a better setup than a pellet grill
I started with a Weber kettle with a slow and sear from S n S grills. Then I graduated to the Weber Smokey Mountain which I love and recently got the camp chef woodwind pro 24. I use them all it just depends how much I want to pay attention to the cook. To each their own I say
I have made some really good brisket with a pit boss pellet smoker
Please make a video reviewing the Ninja Outdoor Smoker! Do you have anything in the works? I love mine, but I would like to see your opinion on how that tiny grill/smoker compares to the larger and more proper equipment.
Smoky grilled chicken in less than 30 minutes is an absolute win in my book.
Good video. Shows how well pellet grills are producing great BBQ. I absolutely love my Lone Star Grillz pellet smokers. You couldn't get me to use any other pellet grill.
How do y’all clean your cutting boards after trimming raw meat on them? I have a big cutting board for brisket trimming and it’s a pain to wash cause it won’t fit in the sink.
I would like to know how he had the pellet set up.
What pellets and wood chunks did he use?
He run wood chunks the whole time, wide open?
I have the xl version of the woodwind, and you have to feed it wood chunks every 45 minutes. Did yall do that?
Best UA-cam channel ever
I do briskets and butts 4-8 hours on my weber kettle, snake, wood chunks and then finish on the traeger. Foil boat on briskets and no wrap on butts, tastes like most bbq joints.
Those were both very delicious briskets. 🤤
Thanks man
You're a delicious brisket...
Man I love this… I love smoking meat. Cool to see all the guys I follow in bbq! I’m in San Antonio love to catch you guys in action.
Thinking of getting a new smoker! I’ve had a pit boss pellet smoker and just need more smoke. Any recommendations? I’ve been looking at the Kamado big joe, taking suggestions
Pellet smokers are indeed coming into their own. I just got a new pellet smoker that has a lot of smoke application settings.
By nature of how pellets have to be made, full stick burning will always have that classic taste to just edge it out. But on a 10 scale, you could probable get around a 9 or 9.5 out of 10 on some late model pellet smokers these days. Not sure if it could ever get to a 10.
How often did he put wood chunks on the pellet one or did those few chunks last the whole cook time?
In australia, the briskets i buy have a large thick point with a layer of fat running through it. Should i trim that top "cap" off as part of the trimming process?
I would trim it down to about 1/4 inch
This shows that there is no One True Way when it comes to BBQ. Were there differences? Yes. Were they both good? Yes. I've had great brisket done on a Pit Barrel Cooker, and some done on a Weber Kettle. Learn to run what you have, and you will make some great food.
Jeremey, how did you know that I just got delivery yesterday of a Woodwind Pro 24? It took me most of the afternoon to assemble it, but it's exciting to hear that your end result is comparable with an offset! Thanks for another great video.
Lone Star Grillz built in Conroe, Tx is a pellet smoker built like an offset and cooks like one!
Makes cooking fun again.
It also costs a mint
What’s the time and temp for the camp chef brisket?
It probably took about 12 hours until we rested it. 225º for the first 4 hours then we cranked it to 250º.
What brand and species of pellets?