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    My new Camp Chef Woodwind SG

    Yesterday’s brisket was awesome! Great taste and so tender. It passed the droop and stretchy tests. Here are some slices I took to a buddy whose wife is in the hospital. While I was there I taught him how to boil water for jello.
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    My new Camp Chef Woodwind SG

    Woodwind believer here. Glad you’re happy with yours too. So far my best cooks have been reverse sear Tri Tip and double thick ribeye, mango habanero glazed salmon, baby backs and spareribs and pork butt. My brisket hasn’t been anything to write home about yet. Have one in the pit now and we’ll...
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    Duck fat didn’t render

    Tried smoking my first duck on the Windwood. Took breast to 150 degrees at 275. Then brushed with oj and maple syrup mix and took temp up to 450 until the duck hit 165. Pulled it and let it rest, loosely tented for 45 minutes. The meat was delicious but oy, the fat. The bird had a thick layer of...
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    Hello from Ohio

    My gas grill finally gave up the ghost. I had tried about every scheme imaginable to do a good smokey cook in that thing but only got so so results. Now there’s a Camp Chef on my patio! I’ve just gotten through the “one of each” beginner’s mode, spare ribs, pork butt, chicken, pork loin, a flat...
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    Dad-in-law got a Traeger, still can't cook

    Why don’t you smoke the brisket and let him watch the golf channel?
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