Mr Clark did you see what Vincent said below? Think there is a lot of wisdom in his comments. This “social media manager” is trying to pass off mustard ribs for quality smoked meat and I won’t stand for it.
I like comparison videos, enjoyed the video. The smoke from the Woodwind Pro is receiving many accolades. Just one note 3-2-1 method is a poor guide. You have got to go by feel. Usually 2 hours in the foil is too much time of the rib steaming inside the wrap.
I just read in Scientific American that there is this new invention called a knife sharpener, so you don't have to throw away old knives when they get dull.
There are so many things wrong and missing in this video it isn't even funny. I own and love my Woodwind. I am no pit master but I like watching BBQ videos and there are so many details being presented wrong or left out. If you do 3-2-1 (I prefer bite so I do 3-1-2 more or less) when you foil, the wrap needs to be TIGHT (he leaves a void in the curvature of the bone) to all of the meat so there is little to no void otherwise you are steaming and not braising. When he puts the butter and sugar on the foil with meat side down then says put it meat side down on the grill so that it can baste that is the opposite of basting cause all of the butter and sugar will stay under the rib not melt all over it. I could go on and on but this is NOT the way to make ribs. As for other pellet grills. I get it. This is a Woodwind commercial but frankly the Woodwind is the best of them all for many reasons especially heat control and ease of use. Does it make ribs any better than others....eh. Listen to real pit masters not nice guys trying to be funny making commercial videos.
You know what, you are right! I did not make these ribs 100% perfect. And they still tasted absolutely delicious. That was the point. You don't have to make food perfectly to have it taste amazing. BBQ is too delicious to be intimidating.
@@campchef Thank you for your response. There is little that can be done to mess up ribs if you attend to them. Perfect is subjective but when presenting something as factual or instructive it really should be factually instructive. Again, thank you.
I felt like the video was supposed to be light hearted and fun (which I thought was amazing by the way and can’t wait to see you tackle a brisket 😅). I don’t think the intent was for someone to go and transpose this video in to the gold standard for ribs (plus I mean camp chef clearly made fun of him the whole time to show the different perspective 😂). I don’t want this conversation to deter you from making more videos, because this video was awesome.
@@TheRageparty Fair enough. It was lighthearted and obviously not the gold standard for making ribs. The video's title is "Are 3-2-1 Ribs Better in the Woodwind Pro? (Comparison) | Not a Chef". He demonstrated he is not a chef and the conclusion is ribs are not better on a Woodwind if you don't know how to cook. 🙄
It is a bit difficult for me to understand how your business plan works. I have purchased few months ago the regular Winwood 36" unit with ALL the accessories including the apron. Pretty high $$$. Now I see you have a new unit that apparently does exactly what your initial one does not: SMOKE. That is why you have designed it of course. I am wondering why you are not selling the main box which is the single difference to previous customers that paid big bucks for something you agree is not working at expectations. I cannot imagine you have changed the holes position of the right hand side Side Kick and the left hand side Feeder anyway. So why not offer the main box for a price so all your previous customers can enjoy it ? You are not thinking of us ? At all? Not nice. Any person not owning the original could NOT use the main box alone. In my opinion it is a bad business decision. My wife would never agree spending $1,500 every year for a bbq. Your business plan is not easy to understand as long as I would pay $600-$800 for the box only.
Can this be a regular show please?!? Love it!
Just for you Ian. Keep looking forward to these videos. 😘
Mr Clark did you see what Vincent said below? Think there is a lot of wisdom in his comments. This “social media manager” is trying to pass off mustard ribs for quality smoked meat and I won’t stand for it.
Exactly. I agree fully Mr. Oldham.
This is great, I shall use this technique on my next batch of ribs! Excellent presentation 👍
Oh I hope you do. Glad you liked it!!
Pro got me a 2nd place with the ribs at a work cook off lol😂
Pretty impressed with mine so far
2nd place isn't too shabby! 😂
I am also not a chef and I even found this very informative
Is it safe to say that step “2” can be done in an oven since the smoke does not penetrate the foil?
Great videos and loving my new pro!!!
Great to hear! We are psyched you love it!
Where do I get that craigs bbq sauce? (Note that I'm local to the north utah location)
Going to try tomorrow but setting my pellet at 4 on smoke
I need more of Kyle in my life
Nice presentation. Was that the 24 or 36.
36, he says 360 in the video tho
Looking forward to seeing what else the Woodwind can do for an average Joe like me!
This was AWESOME
You pre-heat at 223, but then you say to "low for 3 hours", which is 160. So which one was it actually ?
And then, the other 2 hour is at what temp ???
I like comparison videos, enjoyed the video. The smoke from the Woodwind Pro is receiving many accolades. Just one note 3-2-1 method is a poor guide.
You have got to go by feel. Usually 2 hours in the foil is too much time of the rib steaming inside the wrap.
That dull knife was gora give me an aneurysm if he kept using that.
😂I had to go switch it. It was killing me.
I just read in Scientific American that there is this new invention called a knife sharpener, so you don't have to throw away old knives when they get dull.
Dude - the amount of sugar ant butter you used is absolutely sickening.
Ok 👍
Y'all, I don't think this guy is a chef
There are so many things wrong and missing in this video it isn't even funny. I own and love my Woodwind. I am no pit master but I like watching BBQ videos and there are so many details being presented wrong or left out. If you do 3-2-1 (I prefer bite so I do 3-1-2 more or less) when you foil, the wrap needs to be TIGHT (he leaves a void in the curvature of the bone) to all of the meat so there is little to no void otherwise you are steaming and not braising. When he puts the butter and sugar on the foil with meat side down then says put it meat side down on the grill so that it can baste that is the opposite of basting cause all of the butter and sugar will stay under the rib not melt all over it. I could go on and on but this is NOT the way to make ribs. As for other pellet grills. I get it. This is a Woodwind commercial but frankly the Woodwind is the best of them all for many reasons especially heat control and ease of use. Does it make ribs any better than others....eh. Listen to real pit masters not nice guys trying to be funny making commercial videos.
You know what, you are right! I did not make these ribs 100% perfect. And they still tasted absolutely delicious. That was the point. You don't have to make food perfectly to have it taste amazing. BBQ is too delicious to be intimidating.
@@campchef Thank you for your response. There is little that can be done to mess up ribs if you attend to them. Perfect is subjective but when presenting something as factual or instructive it really should be factually instructive. Again, thank you.
Hence "Not A Chef"
I felt like the video was supposed to be light hearted and fun (which I thought was amazing by the way and can’t wait to see you tackle a brisket 😅). I don’t think the intent was for someone to go and transpose this video in to the gold standard for ribs (plus I mean camp chef clearly made fun of him the whole
time to show the different perspective 😂). I don’t want this conversation to deter you from making more videos, because this video was awesome.
@@TheRageparty Fair enough. It was lighthearted and obviously not the gold standard for making ribs. The video's title is "Are 3-2-1 Ribs Better in the Woodwind Pro? (Comparison) | Not a Chef". He demonstrated he is not a chef and the conclusion is ribs are not better on a Woodwind if you don't know how to cook. 🙄
It is a bit difficult for me to understand how your business plan works. I have purchased few months ago the regular Winwood 36" unit with ALL the accessories including the apron. Pretty high $$$. Now I see you have a new unit that apparently does exactly what your initial one does not: SMOKE. That is why you have designed it of course. I am wondering why you are not selling the main box which is the single difference to previous customers that paid big bucks for something you agree is not working at expectations. I cannot imagine you have changed the holes position of the right hand side Side Kick and the left hand side Feeder anyway. So why not offer the main box for a price so all your previous customers can enjoy it ? You are not thinking of us ? At all? Not nice. Any person not owning the original could NOT use the main box alone. In my opinion it is a bad business decision. My wife would never agree spending $1,500 every year for a bbq. Your business plan is not easy to understand as long as I would pay $600-$800 for the box only.