Barbecue Lab reviews are the best around! Thanks for creating content that is easy for newbies but packed with expert tips - and the great camera work and editing brings it all together.
Glad to get another video from you. It's been a few weeks. Always enjoy the info. Love having all the dimensions and what will fit and how much of whatever we are grilling/smoking will fit. I'll wait for the next one
Thanks for watching Curtis. We took some time to build the new indoor studio since the weather has been terrible for shooting outside here. Winds of 20-30mph have been standard, and anything we shot had audio that un-usable. But, we’re back and at it, and we should be once a week at a minimum. Have some things in the works where we might get some help, which would mean more videos more often. Stay tuned!
@@TheBarbecueLab Love the versatility of that sidekick addition. It's got all the accessories of the campchef stove. Wonder if they are interchangeable?
From what I understand, the Sidekick system addons are interchangeable with all of the 1 burner stoves they offer. I still have some learning to do with what they offer and how things interact, but from what I’ve learned so far, things are intentionally built to be interchangeable.
I enjoy your videos and the informatione you provide. My new grill will be located on my patio and I'm concerend with noise and conversation disruption. I'm looking at the Camp Chef Woodwind 36 and the Traeger Uronwood 885 grills. Which grill is the quietest to operate?
What’s the lowest temperature on the Woodwind Pro 36 that can be used as a warming oven? Mine is being delivered this Wednesday with assembly on Saturday.
Thinking of replacing my 20+ year old Traeger. I'm on my 4th fan, 3rd hot rod and 3rd controller.(upgraded to a digital display about 6 years ago.) It's still working but definitely showing its age and I like all the tech on the new grills. Memorial Day sales are here. Will check this one out. Thanks for the honest review.
Absolutely! That's fun to hear hold long you made your old Traeger last. I'm sure it was a lot of work, but that's some great usage out of a grill, no matter the make or model.
@@TheBarbecueLab I ended up buying a Pit Boss 1600 Pro. I've cook a bunch in it and it's working great. Still have the old Traeger and will do a full refurb on it soon.
Great video good information.....but there is also a cutting table that you put in top of the sidekick.. is the size of the attachments and you have all the space that you need
I appreciate how thorough you are in your tests, but temperature zones and biscuit tests don't explain why you had a pellet dam, causing 100 degree temperature swings. Was there a solution in the manual to prevent a pellet dam? That sounds like a serious issue with the grill that wasn't really addressed.
Looking at our first pellet grill. Traeger is what I’m considering but like the idea of the sear box you can get for this. But the 1 year warranty screams a red flag. Why only a year? Others at 5, even 10 years. I don’t think I’ll be going with a camp chef
I missed if you addressed the issue you had at the beginning when cooking overnight on cold temperatures, will this grill struggle with cold weather or is it worth it to invest in a double walled grill?
Any single walled grill will burn more pellets in the cold weather, but the thermal blanket was great with this model when we were testing it in January.
I am looking to purchase a Camp Chef Apex, which I believe shares size and chassis with the Woodwind. I think that the 24 would be adequate, but what I really need to know is how much food can I reasonably cook on a 24 vs. a 36? I rarely cook more than one item - brisket, pork butt, 3 rib racks. But occasionally, I may want to double those items or mix and match. Can a 24 manage 6 reasonably trimmed St. Louis racks or a brisket and a butt together? And one more thing -- my current smoker is a Weber Smokey Mountain. I love the intense smoke flavor that a charcoal and wood chunk device can produce, but I sure would like the convenience of a quality pellet grill. Can the Camp Chef really produce that intense smoke flavor? Thanks.
Hi Michael, first I'll say that I haven't gotten hands on with the Apex yet, so I can't really speak to that unit's capabilities. For a 24 inch grill, you can fit quite a bit on there, but it usually comes down to height of the things you want to cook and how you can utilize the upper racks. A brisket and a pork butt will usually work just fine on a 24", but the brisket would go on the main grate and the pork butt on the upper rack since it's taller and needs the vertical height. 6 racks of St. Louis cut ribs means you'd be putting 3 on the main grate and 3 on the upper rack, so feasible I'd say depending on the length of the racks. As far as intense smoke flavor, I'm not aware of a pellet grill that puts out intense smoke flavor that can compete with a Weber Smokey Mountain because it cooks very differently. Charcoal vs. wood fuel is a huge difference maker, but for me the biggest factor is that the Smokey Mountain has low air throughput during a cook. It doesn't function like a pellet grill which is using forced air from a fan, so the Smokey Mountain just sits in the smoke more like a kamado grill and the pellet grill is closer to an offset smoker, since they both operate using stronger air draw over the fire and into the cooking chamber.
I feel like you didn't address the wild temperature high during the first brisket cook. What was going on there? Have you had successful cooks going forward with constant temperature?
We’ve had lots of great cooks on it since that first brisket. I think it was largely getting to know the cooker that contributed to those problems. Now that I know it better, I understand how it cooks and can plan for it in my recipe.
@@user-et3kk4tn4s They don't have the best reviews. I have the Camp Chef shown here mainly because of the extra height on the upper grates, Traeger doesn't have that.
@@oldrustycars The gen1 were horrible. I have gone deep into reddit land and seems anyone with GEN2 that has kept it clean loves it. So something I am debating.
hey there, from Sweden Im looking for a pelletsgrill, in Sweden there is only Camp chef, pitboss and traeger, after watching a lots of videos and review, it ends up between Camphef woodvind 36 and pit boss 1600, have done a lots of grilling on my weber 57” and now its time to take the next step😊 after your review Im more fore camp chef woodvind 36”then pit boss 1600, whats your opinion best regards Tomas
Hi Tomas, I don't have any direct experience with the Pit Boss 1600, other than last month when I saw it in a store and lifted the lid to snoop around. For me, the Woodwind is the best all around performer that I've used at this price point because it has the Sidekick option. That's what makes it stand out to me. We use the griddle sidekick to sear and for breakfasts and burritos, so we really like the Sidekick option. Wish I could give you more info on the 1600, but maybe in the future I will have a chance to work with it, but for now, this is what I know. All the best!
@@TheBarbecueLab Thanks for a complete answer, that will make my choice Much easier, I also like the sidekick, by the way, like your reviews, as the are one of the most completed ones, keep up the good work and thanks for a quick reply. Tomas
I appreciate you covering grilling (unlike most sites that just did BBQ smokes) because this is a *grill*. And also covering the sidekick in depth. 👍 Would be interested in your impressions of the Pro version. Subbed.
You were way off on the steel Guage. It's 18 and 16 Guage. 10 guage is 1/8" thick. That would be great, but my back would crumble if I had to move it. BTW, mine refuses to connect to wifi.
Chicken and burgers for a small family would easily be handled by the sidekick accessory and there's more than enough room for brisket in the main cooking chamber on the Woodwind series. The advantage of the Camp Chef is that you get both propane grill and pellet smoker in one package without having two grills taking up space on your patio.
@@TheBarbecueLab can you do burgers on the main part of the grill? I've got a six burner stove about 20 ft from my grill, and i want some of the grill/smokey flavor. (Sorry if this is a noob question.)
Regarding other cooking issues with the Woodwind, I didn’t have any. Everything else cooked just like I expected it to. I cooked pork butts, chickens, turkeys and all kinds of other stuff, and it all went swimmingly.
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Enjoy your videos, David. You clearly put alot of love and thoughtful planning in each of your reviews, much better than the manufacturers. Thanks.
Barbecue Lab reviews are the best around! Thanks for creating content that is easy for newbies but packed with expert tips - and the great camera work and editing brings it all together.
Thank you Stephen! You're too kind.
Great review. Thorough. No fluff....just facts. Helped me make my decision 👍😎
Glad to get another video from you. It's been a few weeks. Always enjoy the info. Love having all the dimensions and what will fit and how much of whatever we are grilling/smoking will fit. I'll wait for the next one
Thanks for watching Curtis. We took some time to build the new indoor studio since the weather has been terrible for shooting outside here. Winds of 20-30mph have been standard, and anything we shot had audio that un-usable. But, we’re back and at it, and we should be once a week at a minimum. Have some things in the works where we might get some help, which would mean more videos more often. Stay tuned!
@@TheBarbecueLab
Love the versatility of that sidekick addition. It's got all the accessories of the campchef stove. Wonder if they are interchangeable?
From what I understand, the Sidekick system addons are interchangeable with all of the 1 burner stoves they offer. I still have some learning to do with what they offer and how things interact, but from what I’ve learned so far, things are intentionally built to be interchangeable.
Just bought this smoker. It’s my first. Hoping it’ll be a good one
Great review! Very thorough, I appreciate all the good info. Your reviews have helped me confirm which route I want to go.
Glad it was helpful!
I have this grill because I was tasked with cooking six pork butts for a block party. These have more room on the upper grates than other brands.
I enjoy your videos and the informatione you provide. My new grill will be located on my patio and I'm concerend with noise and conversation disruption. I'm looking at the Camp Chef Woodwind 36 and the Traeger Uronwood 885 grills. Which grill is the quietest to operate?
What’s the lowest temperature on the Woodwind Pro 36 that can be used as a warming oven?
Mine is being delivered this Wednesday with assembly on Saturday.
Thinking of replacing my 20+ year old Traeger. I'm on my 4th fan, 3rd hot rod and 3rd controller.(upgraded to a digital display about 6 years ago.) It's still working but definitely showing its age and I like all the tech on the new grills. Memorial Day sales are here. Will check this one out. Thanks for the honest review.
Absolutely! That's fun to hear hold long you made your old Traeger last. I'm sure it was a lot of work, but that's some great usage out of a grill, no matter the make or model.
Didn’t know pellet grills have been around that long
@@miketomsula7193 They've been around longer than that. I bought my Traeger BBQ100 in 2002. My uncle bought the same model in 1994.
@@TheBarbecueLab I ended up buying a Pit Boss 1600 Pro. I've cook a bunch in it and it's working great. Still have the old Traeger and will do a full refurb on it soon.
Great video good information.....but there is also a cutting table that you put in top of the sidekick.. is the size of the attachments and you have all the space that you need
I appreciate how thorough you are in your tests, but temperature zones and biscuit tests don't explain why you had a pellet dam, causing 100 degree temperature swings. Was there a solution in the manual to prevent a pellet dam? That sounds like a serious issue with the grill that wasn't really addressed.
am I missing the sidekick video. can't find the link. and super excited about the prospect of this beeing my next grill/ smoker.
You didn't miss it, we just keep bumping it around the publishing calendar due to editing issues and content opportunities.
Looking at our first pellet grill. Traeger is what I’m considering but like the idea of the sear box you can get for this. But the 1 year warranty screams a red flag. Why only a year? Others at 5, even 10 years.
I don’t think I’ll be going with a camp chef
I missed if you addressed the issue you had at the beginning when cooking overnight on cold temperatures, will this grill struggle with cold weather or is it worth it to invest in a double walled grill?
Any single walled grill will burn more pellets in the cold weather, but the thermal blanket was great with this model when we were testing it in January.
Can you fit two briskets side by side in the bottom cooking area?
I am looking to purchase a Camp Chef Apex, which I believe shares size and chassis with the Woodwind. I think that the 24 would be adequate, but what I really need to know is how much food can I reasonably cook on a 24 vs. a 36? I rarely cook more than one item - brisket, pork butt, 3 rib racks. But occasionally, I may want to double those items or mix and match. Can a 24 manage 6 reasonably trimmed St. Louis racks or a brisket and a butt together? And one more thing -- my current smoker is a Weber Smokey Mountain. I love the intense smoke flavor that a charcoal and wood chunk device can produce, but I sure would like the convenience of a quality pellet grill. Can the Camp Chef really produce that intense smoke flavor? Thanks.
Hi Michael, first I'll say that I haven't gotten hands on with the Apex yet, so I can't really speak to that unit's capabilities. For a 24 inch grill, you can fit quite a bit on there, but it usually comes down to height of the things you want to cook and how you can utilize the upper racks. A brisket and a pork butt will usually work just fine on a 24", but the brisket would go on the main grate and the pork butt on the upper rack since it's taller and needs the vertical height. 6 racks of St. Louis cut ribs means you'd be putting 3 on the main grate and 3 on the upper rack, so feasible I'd say depending on the length of the racks. As far as intense smoke flavor, I'm not aware of a pellet grill that puts out intense smoke flavor that can compete with a Weber Smokey Mountain because it cooks very differently. Charcoal vs. wood fuel is a huge difference maker, but for me the biggest factor is that the Smokey Mountain has low air throughput during a cook. It doesn't function like a pellet grill which is using forced air from a fan, so the Smokey Mountain just sits in the smoke more like a kamado grill and the pellet grill is closer to an offset smoker, since they both operate using stronger air draw over the fire and into the cooking chamber.
I feel like you didn't address the wild temperature high during the first brisket cook. What was going on there? Have you had successful cooks going forward with constant temperature?
We’ve had lots of great cooks on it since that first brisket. I think it was largely getting to know the cooker that contributed to those problems. Now that I know it better, I understand how it cooks and can plan for it in my recipe.
Thank you
Long time Weber owner here looking for a pellet grill. Traeger the best? Costco Silverton 620 a good buy?
Smokefire doesn't peak you?
@@user-et3kk4tn4s They don't have the best reviews. I have the Camp Chef shown here mainly because of the extra height on the upper grates, Traeger doesn't have that.
@@oldrustycars The gen1 were horrible. I have gone deep into reddit land and seems anyone with GEN2 that has kept it clean loves it. So something I am debating.
Thats the key apparently keeping it clean, if you don't the temps and fires go a little haywire.
hey there, from Sweden
Im looking for a pelletsgrill, in Sweden there is only Camp chef, pitboss and traeger, after watching a lots of videos and review, it ends up between Camphef woodvind 36 and pit boss 1600, have done a lots of grilling on my weber 57” and now its time to take the next step😊 after your review Im more fore camp chef woodvind 36”then pit boss 1600, whats your opinion
best regards Tomas
Hi Tomas, I don't have any direct experience with the Pit Boss 1600, other than last month when I saw it in a store and lifted the lid to snoop around. For me, the Woodwind is the best all around performer that I've used at this price point because it has the Sidekick option. That's what makes it stand out to me. We use the griddle sidekick to sear and for breakfasts and burritos, so we really like the Sidekick option. Wish I could give you more info on the 1600, but maybe in the future I will have a chance to work with it, but for now, this is what I know. All the best!
@@TheBarbecueLab Thanks for a complete answer, that will make my choice
Much easier, I also like the sidekick, by the way, like your reviews, as the are one of the most completed ones, keep up the good work
and thanks for a quick reply. Tomas
Yessir! 4 wired probes! 😀👍🏻
I appreciate you covering grilling (unlike most sites that just did BBQ smokes) because this is a *grill*. And also covering the sidekick in depth. 👍 Would be interested in your impressions of the Pro version. Subbed.
You were way off on the steel Guage. It's 18 and 16 Guage. 10 guage is 1/8" thick. That would be great, but my back would crumble if I had to move it. BTW, mine refuses to connect to wifi.
I had the same issues, I did the firmware update and it's better now.
Well done Review. 👍
Thank you John. All the best!
Very good review !!!
Thanks Michael! All the best.
What if i want to grill chicken and burgers for a small family? And smoke a brisket every once in a while?
Chicken and burgers for a small family would easily be handled by the sidekick accessory and there's more than enough room for brisket in the main cooking chamber on the Woodwind series. The advantage of the Camp Chef is that you get both propane grill and pellet smoker in one package without having two grills taking up space on your patio.
@@TheBarbecueLab can you do burgers on the main part of the grill? I've got a six burner stove about 20 ft from my grill, and i want some of the grill/smokey flavor. (Sorry if this is a noob question.)
In your opinion, How does is compare with the weber smoke fire (gen2)?
Did you have any other cooking issues with the camp chef?
Thx
I haven’t been able to get my hands on a SmokeFire gen 1 or 2, and I’ve tried so many times. If I ever get a chance, I’ll definitely let you know!
Regarding other cooking issues with the Woodwind, I didn’t have any. Everything else cooked just like I expected it to. I cooked pork butts, chickens, turkeys and all kinds of other stuff, and it all went swimmingly.
@@TheBarbecueLab great, thx
No problem
I love my 36 and I am smoking ribs as I watch your video
and where did you get it?
Is smell-o-vision a thing yet? That sounds delicious!
The grill? Camp Chef asked if I wanted to take a look and let me test out a unit.
@@TheBarbecueLab no I was asking Doug Rees where he got his.
I was sold at shimp dip
1 year warranty? That’s ridiculous.
Whats with the metric. I thought this was America
Scientists and engineers don't use Imperial measurements.
Poor smoker terrible service from company.
That’s a shame you had a bad experience. It’s a proven design with notoriously good customer service.