ALL NEW WOODWIND PRO REVIEW (Legit or Gimmick?)
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- Опубликовано: 21 июл 2024
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VIDEOS & CHANNELS MENTIONED:
🔥 @MadScientistBBQ Goldees Video • Texas Top 10 Brisket S...
🔥@SlapYoDaddyBBQ Wood Science Video • Part 2 - Science of Sm...
🔥@MadScientistBBQ Pellet Tube Video • Smoke Tube Experiment:...
🔥@ATBBQ Smoke Box Clip • How to Smoke on a Gas ...
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Hey y'all, took me a while to get this video up because of unforeseen circumstances, but I got it done! Hope you guys enjoy the review and let me know if you have any questions.
I was really impressed with the brisket this smoker made, but I definitely made some errors throughout the cook (as I mentioned at the end) so this brisket was definitely not nearly as good as an offset brisket (as seen by the comparison shots), but I think it could be a lot closer once I dial in the technique.
But regardless, this was easily the best pellet smoker brisket I ever had in my life! See you guys next week!! Take care ✌😁
What happened to my comment?
@@JamesVentre I didn't even see it, what did it say lol gotta be carefull with the yt bots, they don't like certain words and just delete comments immediately
@@AntsBBQCookout I mentioned that this idea seemed to originate with Smoke Daddy, they have a "Heavy D" stick burning diffuser. I don't have one, but if the wood lasts 3 hours (as they advertise) then it may be decent a retrofit option. That said, this is way more convenient, since you can keep adding wood easily.
@@JamesVentre I never heard of that, gonna look it up, thanks! I'm thinking "heavy d" if you didnt put quotes might have triggered the yt bots 😂😂
Yes, I think you should do a comparison once you have your methodology down for the Pro. That should include using comparable smoke wood in both smokers.
This was a great comparison.
ruclips.net/video/0VJOQSaJ4CA/видео.html
So glad you did a review of this. I’ve been watching them all this week. And 8k subscribers??? GET IT, MY FRIEND! proud to say I was here in the first few hundo!
Such a great point about smoke tubes producing bitter smoke flavor. Excited to see more cooks and would love to see a comparison to the offset
Yes please make a comparison video once you get the brisket smoke down.. and thanks for the videos really digging them!
Thanks for the review bro! I've been eyeing this smoker and I may pull the trigger soon. Also, that info on the smoke box vs. Smoke tubes was great. I learned something today.
Thank you for the review, It was great
Your video just confirmed my choice for a new smoker. I just ordered with your link. I was looking for a bigger pellet smoker and the Camp Chef had a new type of smoker that seems to me a game changer for pellet grills. I wonder how many people will follow their lead? The controller looks to be really nice as well. Looking forward to playing with the smoke box! Great video. Thank you.
just got a woodwind pro.... im so impressed. Its a huge upgrade from other pellet smokers
Awesome review. I would love to see more cooks on the pro. Seems like a game changer. I will be upgrading to one soon. On a side not how did you deal with the vents on the back? No one seems to talk about adjusting them.
Props on the Harry Soo reference. That guy is a true master and treasure trove of BBQ information.
Enjoyed watching the video very informational I'm excited I just ordered a Is Camp Chef 36 Pro
Congratulations, you have my smokers big brother haha you're gonna love it!
OH and i tried putting fire bricks as a way to decrease the radiant heat on my pellet grill as you mentioned in one of your prior vidoes...it helped!!! but still not as good as having a water pan underneath the brisket...though that has its drawbacks like humidity and keeping the pan full of water
Your killing it!
my new favorite BBQ channel 👍
yea def need a side by side comparison bro. Great video as always
I love to see you review a master built
The comparison would be great
Yes we need a side by side comparison!!!!
Hey ant! Would love for your opinion on what I’ve been doing with wagyu tallow while smoking. Been making garlic confit while it’s been smoking so at the end, you get wagyu garlic confit and smoke infused garlic wagyu tallow to pour on the meat too! What do you think?
Great review as always👍🏽👍🏽
Thanks bro!
i think the top shelf is considerably hotter with the vents so low 25 -50 deg hotter, might throw a probe in their and see
might use the main grate, but if you have to use the upper. you might have to compensate for temp
I’ve never had problems getting bark on a pellet grill but yet I keep hearing it🙃 also I do enjoy your content so this is no hate my man
nice royalty free tunes from lud and schlatt’s musical emporium :)
Man this is a dope lil pit. Im not big on pellets but I'll say this is pretty dope. good review man. I like the placement of pellets to fire.
Yeah bro love it so far! Good to hear from you, hope you and yours are well 😁
Yes do a side by side review!
i used a smoke tube in my PB Austin xl, it deff helps a pellet smoker but doesnt compare to the woodwind pro, look of the product or taste
Please do a side to side comparing this with the offset smoker. I think you may have added too many wood chunks during the cook ?
No post oak??? Georgia style brisket!😏 Ignore my snark! Your vids are always so educational.
Of course we want a side by side. I really want this smoker for my channel. I’m super intrigued.
obviously, we want a comparison bro!!! let's see it
send some of that this way. I have to agree, this grill might be better than other smokers. I have a treager & I wish it had more smoke flavor. no let's look at the quality of the camp chef. not all pellet smokers are the same. setup sure but what about the quality of metal or the design of motor & auger quality. had my treager for 6 half years. my big concern is will camp chef still be selling parts down the road. see a lot of gas grills you can't even buy burners for after 4 years. pellet is great , quick & for me best way to go. pellets are cheap. you do get more cooking time with pellet depending on what you cook. thanks for video. I will check camp chef out.
Congrats on 8k
Thank you!!
Wow really cool
Good video and enjoyed the review. I can see why there was almost too much smoke. Unless you left the butterfly open the entire time, the wood will smolder more than an offset. It’s almost a different flavor profile that can be overpowering if you’re not careful. Not bad, just different. I like this feature and can’t wait for other company’s to integrate something like this. I’m looking at you Lone Star Grillz.
this Feature is patent pending by Camp Chef
@@cadehuskinson108 yep, tracking. That’s why other company’s need to design around the patent.
is everything stainless steel inside? My current woodwind drip tray and heat shield warps and rusts.
Install the Smoke Daddy Heavy D and you can get same smoker box benefit on any pellet grill......
Love the vid. How often do you eat brisket, I'm so jealous 😄
Hahaha pretty often.. at one time I was a fitness and bbq channel. That did not last 😂
Yo, your videos and explanations are great! One Q...any burnt crispy bottom on the brisket...something that usually happens w/ pellet smokers especially w/ the meat side down
Yes this one definitely was crispy at the bottom. I usually smoke briskets at 215-225f fat up on pellet and don't get crispy bottom. So I'm pretty certain if I just lowered the temp, it'd be ok 👍
@@AntsBBQCookout awesome thanks! if you do that comparison between this Camp chef and your offset we would know!!! thanks for the reply and keep up the valuable content!
Side by side comparison would be cool to see. Questions.... did the down and out vents do anything? Seems like they just cheaped out and just didnt put in a stack. Ive heard the first 3 hours are the most critical for smoke flavor. Would it be possible to just add big enough wood chunks on top of your standard pellet smokers deflector plate and get the same results? All good info and im craving more of your videos!!!!
Tbh, I don't know If it did anything. But the new vents are more like the weber smokefire now, and I know that people swear by the bbq smokefires can make. Yeah idk if the deflector plate will get you in that smouldering range but it's worth a try! I just know based on the smell of the smoke, the position of the woodwind pro smoke box and the air it gets from the fan gives that sweet smoke flavor. Cool, I've got a couple people so far wanting to see a smoker face off. So I'll make it happen in the near future!
nice review but good lords i cant find a review that wasnt paid for my camp chef. too bad. was nice review but cant rule out paid for ad
Great video. What are your thoughts on the price point vs the build quality? The smoke box puts it into a different, and currently the only, grill with this type of feature. However, compared to a similar sized Traeger, RecTeq, or Louisiana grills, which are all under $1000, where would you put this? No one seems to be talking about the overall build quality. Obviously you aren’t getting a Yoder or Pitts and Spits “tank” build at this price point, but where does it compare?
I don't really know much about those other tanky smokers, Ed. But I want a sturdy build for my offsets so it'll live forever and also to keep the temperatures esp when it gets cold. Since a pellet grill, already regulates the temp I don't think much about the sturdiness. And I think if you keep it covered the computer will probably die before anything else but that's the trade off with the convenience of pellet smokers, they won't last forever because they just have more parts and computer chips.
I’m impressed! You’re a pretty small channel to get a free smoker. Did you contact them to ask for it or they you? I have a Smokefire and thinking about just making a foil boat and placing it on top of the fire pot top with a wood chunk. Same thing in my opinion.
Yeah I think you could make something to do a similar job. But I think the airflow that goes through that smoke box is a factor in it too. But maybe it doesn't matter. Try it and let me know how it turns out. They reached out a couple months ago, and we've done a couple partnerships previously so they let me in on this release 🙂
Have you done steaks and burgers on the PRO?
im 30 seconds into the video but im already saying, if you dont give praise you are crazy lol. I have this badboy and the smoke box aint no joke
Longevity!!!!
I could immediately tell it passed when you did the taste test. Absolutely devoured that first piece lol
LOL
side by side competition!
I've been doing this on my pit boss Austin XL for about two years. When I go to smoke I clean out the fire pot and before I put the heat shield back on I place a few pieces of oak chunks beside the fire pot then put the heat shield on. However There is no control like this campchef smoke has. There is not a means to add additional wood chunks. But when I do this there is a noticable stronger smoke flavor. I like the features of this campchef for those reasons. It might be my next purchase once my pit boss finally dies. But I have to say when compared to my offset smoker this method doesn't compare to the offset. Pellet= convenient/ smoke quality. Offset=smoke quality/convenient.
i've never heard of anyone doing that in a pellet grill. thats good to know for people who already have a pellet grill! thanks for sharing, bro!
Does it take awhile for wood to start smoking? Ever tried just putting on top of your deflectoe?
Greg Williams, yes I've tried to place it on the top and it didn't want to do anything until I got the temperature higher than I liked then it got out of hand. So I stuck with placing it under the heat shield on the uphill side of the fan. It seems to do a better job there than the downhill side. Because the downhill side gets all the heat and causes flare ups. And it didn't take too long for it to start smoking. It's not as strong as an offset but it is better than pellets alone. I suggest experimenting but be careful to not put too many chunks because if they all light you will reach temperatures way too high. That's the voice of experience talking.
@@whayes1282 thanks. I've got a camp chef slide n grill. Dont know diff in uphill or downhill. I did break up a couple briquettes today in top of perforated pan and put a chunk of wood on it,then placed on lower rack. Lots of smoke a d didnt raise temps.
After all of the amazing reviews, I ordered one of these and had my first cook last weekend. While I'm not giving up on it, I have to say I was disappointed. I cooked a small shoulder and refilled the wood box three times during the first few hours. I honestly couldn't tell a difference between this food and my RecTeq. The funny part is I have a CookShack smoker and I used the same wood I use for the CookShack. The risk the with CookShack is always putting too much smoke on my food - from ONE chunk put in at the beginning. Maybe I just need to add more wood more often??? Help!! I did notice the much more pungent smell around the smoker vs. my RecTeq, but it for some reason didn't wind up on the food.
I ran it the whole way with wood in this test, and I used pecan and thought the smoke taste was great! I also went unwrapped the whole time. I'm doing a brisket this weekend and comparing it to my 250 offset. That video will be out next Thursday so I hope it will help you out!
@@AntsBBQCookout When you say the whole time, how often were you refilling it? Most vids I have seen suggest about once an hour. Just curious.
@@justin.stallard2972 every 45 mins to an hour. I'd check the box at 30 mins and the chunks were coals I'd add 1 or 2 more. I kept it full pretty much the whole time until I cranked it to 275 (which is way too hot, but I'll get into that this weekend to see if my tweeks work
One of the best done reviews I've seen! Is that the 24 inch? What do you think about the size? Top rack vs bottom rack?
Thank you! Size is perfect for me. Can do 2 briskets or 4 pork butts comfortably. Also appreciate the smaller footprint for my backyard space.
@@AntsBBQCookout Awesome - thank you! That settles it for me. I’m in the same boat - out of grill real estate.
Nice vid. Did you spritz the brisket at all?
Yes, I am pretty sure I did for this cook. I normally have to with cookers that aren't an offset (which has great convection) because the meat just gets too hot.
Do. A offset vs camp chef
If it means another video… then yes absolutely side by side comparison lol
Cook that brisket at 200 for a long slow cook. Trust me you will love it :)
Im curious to know how well it works when being used as a grill to make steaks and burgers as well. I REALLY am thinking this is the smoker for me, but can it be used for grilling the simple stuff (burgers, steak, and chicken) for every day use?
Man it would probably work great. You could crank up the temp and with the charcoal in the fire box you would never know! You could leave the valve open on the fire box and it would be just like a charcoal grill except some pellet smoke.
you could always get the sidekick attachment for anything you'd want to grill over high heat.
Yes! Would love a side by side!
Side by side comparison would be cool to see.
ruclips.net/video/4gk_Kbs3Owc/видео.html
@@AntsBBQCookout sweet thanks
How do you think this compares to the masterbuilt gravity series?
i honestly couldn't say. that is one of the only cookers I haven't tried yet (also never tried ceramic cookers).
T
Think I am going to own one ! But do they make them with out the grill ?
yes, $1199.00 without the sidekick
Do you like the woodwind better than your wsm for flavor?
They're so different it's really hard to sat. For brisket, woodwind pro better. For chicken wsm better. For other types of meat, it's a toss up on how I feel
Definitely need a side by side comparison 😅
I got you ruclips.net/video/4gk_Kbs3Owc/видео.html
Noticed the flat top but don’t see that as an option when searching out the woodwind pro on some sites that sell it. That’s a nice bonus feature.
Would love to see a side by side with your offset. Also like to see your opinions after you’ve dialed in the woodwind a bit more. Nice video and great honest review. Brisket looks great! Can’t believe it cooked in under 7hrs.
Yeah love the flat top! I use it a lot when I'm outside. But they have that option on pretty much every camp chef grill which is why I think a lot of people don't mention it. I actually did that comparison cook already you can check it out if you click on my channel. Hope you enjoy it!
Feel like its still not as great as offset brisket for flavor
You were hesitant to say it, but instead do a side by side with offset against the cc
Yeah offset flavor from memory is a lot "smoother" if that makes sense also in the comparison shots I thought just looking at the meat texture, offset looked way better. But I'm very meticulous and watchful when it comes to brisket, so I think the majority of people wouldn't see it or even care to lol but yeah side by side would be great especially now that I can optimize the cook on the woodwind a little better after trying it for the first time.
My biggest concern is longevity of the metal. $1500 for a rust bucket in 18 months worries me.
Anything metal if you leave it out in the elements would rust. But a pellet grill has computer components too, so definitely want to keep it covered. You can buy a 3rd party cover on Amazon for like 30 bucks. If you did that, I think the mechanical parts or the computer would stop functioning before the outer metal.
Why is the smoke box so freaking hard to get going I’m not liking this thing at all
Hey, it shouldn't take more than 10 mins to catch. Make sure the butterfly valve is open. You can also put some pellets before the woodchuck in the smoke box to help it catch. Hope that helps
@@AntsBBQCookout I ended up opening the lid and it fired right up I guess maybe it was a lack of oxygen to bad I discovered this towards the end of the cook 🤷
Years of cooking? You got a vid that’s only 2 years old saying it was your first brisket cook
I wish you had done the side by side already. Now I have to check back to see if the camp chef is on par with a off set. They have wood pellet stick burners. I hope you already made the video and just waiting to upload it. Everybody is talking about the camp chef and your question is do we wanna see. Uhh duhh Review the hell out of that thing. Do some live. They should have never given you one to review. Should be doing breakfast, lunch, snacks, dinner, midnight snacks. Instead you ask do people want to see it!!!!
I sold my offsets because of the quality I was getting off my Traeger. You don’t have to have offsets to cook the best barbecue, they aren’t the most optimal pit. Bark is dependant on many factors not just type of cooker
Can I be invite to the barbecue? 😋
mom found the smoke box
😂
I have my doubts about it tasting too smokey. Maybe a little salesmanship?
Get a friend who has one and try the food. I think that smoke box or somekind of variant will be standard for all pellet grills in the near future. It's amazing
Got some haters on here. Why don’t you do a video and post it on here. 😂
Just an opinion here but I disagree with your comment about preferring too much smoke to not enough. When I eat someone’s food that’s been over smoked you taste that smoke for hours and hours and even sometimes into the next morning depending on what time of day you ate. Hate that. I’d rather be just short or right on the money as far as smoke flavor.
I meant that it's better to have more because you can dial it back. But if you want more but the smoker is already maxed outt, you can't dial it up. I agree you can definitely oversmoke where it's unbearable. I've had that at some pop ups :/
@@AntsBBQCookout I get what you’re saying. Makes sense!
Legit or Gimmick? Here's my affiliate link.
A little suss...
So they actually sent you a $1500 pellet smoker for free just to make a RUclips video about it
Is that shocking?
@@AntsBBQCookout yeah that's a pretty expensive smoker hey I'm not knocking you also after I watched your video on that smoker, a video popped up about Jeremy Yoder using that same smoker. I've been watching Jeremy, Bradley and Joe Yim videos for about a year now ever since I got my old country pecos smoker. I saw your first video a couple of days ago and even though I've watched alot of videos of those guys smoking briskets, ribs, butts etc I really enjoy watching you because you're honest ( which I agree with the comments about you on that) hilarious and just a all around good guy. Keepem coming!!!!
Ummmm did you say internal temp 140?🤢🤢🤢 hooe you ment 200-205
yeah 140. I said rest it down from the finish temp. i think this one was around 192-195 when i pulled.
@@AntsBBQCookout ok im an idiot🤣🤣🤣
@@kdglock4491 lol you're fine. I talk kinda fast
I stopped watching when you said Stoked!
Stop messing with China products and get yourself a real smoker. That you don't have to have all these add-ons to get good smoke. Lone Star Grillz aka LSG, solid American steel, 40 lbs hopper, the ability to code smoke also, and so much more to list. I messed with all the China products before buying this LSG. This thing never quit smoking it's like a freight train beautiful blue smoke. Not that white stuff that comes out of most of smokers. It's the end of all pellet smokers. Yes it's kind of expensive but by the time you buy three of the China products you could have bought one LSG. Most of the smokers these days are just really outdoor ovens! 🤣
I'm sure half the crap in your home is made in China.
Overrated and overpriced
Lol unbiased haha. Got it for free AND has an affiliate link up to directly profit from the sales. I think you learned a different definition of the word "unbiased"