New Camp Chef WoodWind

[kruizer]

I think temp swings are inevitable. As I have said, there is essentially a small campfire inside your cooker that is controlled by a computer and fuel quantities are variable according to the temperature, fuel, callouts. It is the overall average that really matters. I don't know how badly your temp swings were but it seems to be that 30 degree swings would be part of the normal cycle.

 

[Geebs]

Agreed with Kruizer, when I am on low or high smoke it swings +- 25 but this is to create the smoke, overall it holds pretty true to temp and those swings arent going to ruin what I am cooking. when I turn the dial to have it set at a specific temp I see it stay within +-10 but I think this is because I get a lot of wind on the backside of my house. Still contemplating the fireblack.

 

[BandCollector]

I think temp swings are inevitable. As I have said, there is essentially a small campfire inside your cooker that is controlled by a computer and fuel quantities are variable according to the temperature, fuel, callouts. It is the overall average that really matters. I don't know how badly your temp swings were but it seems to be that 30 degree swings would be part of the normal cycle.

Agreed with Kruizer, when I am on low or high smoke it swings +- 25 but this is to create the smoke, overall it holds pretty true to temp and those swings arent going to ruin what I am cooking. when I turn the dial to have it set at a specific temp I see it stay within +-10 but I think this is because I get a lot of wind on the backside of my house. Still contemplating the fireblack.

I agree with both Kruizer and Geebs. Small temperature swings are inevitable in pellet smokers because of the "delay" necessary for the heating chamber to be re-stocked with pellets. Small temp swings will not ruin a smoke.

Well anyway, for those of you receiving new parts for your Woodwinds, Camp Chef has on line repair instruction videos which are very educational and easy to follow. https://www.campchef.com/blog/maintenance-tips-for-pellet-grill/?trk_msg=T8BSN3K

John

 

[kruizer]

Well, I have gotten the new hopper on my smoker and will do a burn in tomorrow and then I am going to smoke some ribs and maybe some beef short ribs.

 

[Geebs]

Good luck and have fun Kruizer, hope it all turns out good!

 

[kruizer]

Three racks of baby backs on at 10 am. Seasoned them with Camp Chef All Purpose rub. Not good with photos but I will do my best with words.

 

[Geebs]

I am wondering if I am having temp swing issues now. Did a smoke on Saturday at 225 setting. It would go all the way down to 190 and at times get as high as 280, wondering if I need to call them and see what’s going on. My other smokes haven’t had this great of range. Think I may do something else at 225 and see if it does it again

 

[wahoowad]

I am wondering if I am having temp swing issues now. Did a smoke on Saturday at 225 setting. It would go all the way down to 190 and at times get as high as 280, wondering if I need to call them and see what’s going on. My other smokes haven’t had this great of range. Think I may do something else at 225 and see if it does it again

Seems to be happening a lot with new units

 

[kruizer]

I had a rather unsatisfactory result with my baby backs. They turned out okay except for they developed a kind of tough dry skin on the very outside. It doesn't equate to a bark. Talked to Camp Chef and they had never heard of this. I smoked them in the open on high smoke for three hours and then wrapped them in foil with apple juice to braise for two hours then basted them with BBQ sauce and cooked for an hour in the open. Smoked them with Camp Chef oak pellets. They taste really good and are very tender. It is just that tough skin that bothers me. Never had that with my stick smoker. Camp Chef CS told me to adjust the chimney cap to about one inch above the top of the chimney to address the temp swings so I will do that and go from there.

 

[Geebs]

Hey Kruizer, I was reading about adjusting the cap as well. I put it down this last time since it was going to be cold but that seemed to make my temps go crazy. Will see what happens this weekend.

 

[markh024]

Kruizer, i dont comprehend what the chimney adjustment would do for that issue. Do u always do 321 method on babies? Most do 221. You may be drying out the surface at 3hr smoke. Do you use a binder for the rub? Perhaps spritzing with a sugar base liquid might help too.

No matter what, a stick burner and pellet are not going to be quite the same. You just need to adjust to that.

 

[Geebs]

I think he is referring to the temp swing issue, and adjusting the chimney can help with that.

 

[markh024]

Thanks Geebs. Missed that last line, doh! I adjust my cap but more so to help battle the wind than the actual temp outside.

 

[BandCollector]

I think he is referring to the temp swing issue, and adjusting the chimney can help with that.

This is what Camp Chef recommends. 1" from the top of the chimney tube to the bottom rim of the coned stainless steel cap in the summer and 1/2" space in the winter. They claim that this helps with large temp swings.

Please let us know if this actually helps.

John

 

[Geebs]

I will be doing a test on mine this weekend to see. This past weekend I dropped it down to about 1/2 inch and tried to smoke at 225 with swings down to 190 and all the way up to 280. Thats too high for my liking.

 

[bregent]

Do u always do 321 method on babies? Most do 221.

I agree, 3-2-1 is longer than most people do for BB. Plus, food cooks faster in a pellet grill due to the higher amount of air flow.

 

[kruizer]

It appears that you all are correct that the 3-2-1 time is too much. Ribs were over cooked and a little dry. I will try thee 2-2-1 method next time.

 

[kruizer]

Ordered the jerky rack and insulator blanket today. Jerky rack will give added space for spare ribs and other things.

 

[Geebs]

Those are 2 items I am hoping to get in the near future.

 

[MattQ]

The toothpick is your friend! I think guidelines are good things, but knowing what ‘done’ looks and feels like is more important. So yeah, try 2-2-1 as a guideline, but test after 2-1.5 to see what they look and feel like. Is the meat pulled back from the ends? Is there flex to the rack? Does the toothpick go in easy? They may be ready for sauce.