Camp Chef Woodwind Pro produces zero smoke flavor

[ribking]

Hi folks, does anyone else have a woodwind pro that produces zero smoke if not using the built in smoke box? When I fire it up it billows smoke then randomly here and there but that’s it and there’s zero flavor. The smoke box is cool but defeats the purpose of a set it and forget it pellet if I need to feed that every time throughout the cook. I’ve tried varying temps, adjusted the dampers on the bakc and set it to smoke 10. Getting frustrated….

 

[Randy1]

Pellet brand has a big impact on smoke profile. Try Lumberjack or Smokey Woods. Read the label carefully. Smoke tubes in my opinion produce dirty smoke.

 

[okie sawbones]

Common with all pellet poopers. They put the smoke box there for a reason. If you don't want to use that, get a smoke tube, but keep in mind the smoke only burns for about 3 hours.

 

[ribking]

Pellet brand has a big impact on smoke profile. Try Lumberjack or Smokey Woods. Read the label carefully. Smoke tubes in my opinion produce dirty smoke.

I’ll have to give one of those a try. Thanks for the recommendation.

 

[ribking]

Common with all pellet poopers. They put the smoke box there for a reason. If you don't want to use that, get a smoke tube, but keep in mind the smoke only burns for about 3 hours.

Happy to use it at first but I got a pellet in addition to my other smokers for times when I can’t be home all day. I’ve heard mixed reviews on the smoke tube, do you like using them?

 

[Randy1]

Remember the electric bullet smoker of the old days. Smoldering smoke the same as a burn tube.
My wood burner does make meat better tasting than my pellet smoker but not by much if you use the right pellets. Few can tell the difference.

When PID controllers came along, the tight temperature control did not simulate the real wood burning smoker cycle of adding wood. So they came up with smoke modes to try to capture what happens when you put on a new split on a wood burner.

My old OJ pellet smoker has a non-PID controller with the intent of closer simulating a typical wood burn cycle. It smokes well but has a huge temperature control band. It also does not compensate for changes in outdoor temperature.

 

[ribking]

Remember the electric bullet smoker of the old days. Smoldering smoke the same as a burn tube.
My wood burner does make meat better tasting than my pellet smoker but not by much if you use the right pellets. Few can tell the difference.

When PID controllers came along, the tight temperature control did not simulate the real wood burning smoker cycle of adding wood. So they came up with smoke modes to try to capture what happens when you put on a new split on a wood burner.

My old OJ pellet smoker has a non-PID controller with the intent of closer simulating a typical wood burn cycle. It smokes well but has a huge temperature control band. It also does not compensate for changes in outdoor temperature.

I hear ya I have a WSM and also a Lang stick burner, both taste better than the pellet. Which pellet smoker do you use?

 

[Randy1]

I use Lumberjack hickory, and Smokey Woods oak-mesquite blend.

 

[okie sawbones]

Happy to use it at first but I got a pellet in addition to my other smokers for times when I can’t be home all day. I’ve heard mixed reviews on the smoke tube, do you like using them?

Indeed. Got four of them.