New Camp Chef WoodWind

[kruizer]

Well, the new Camp Chef arrived today but I am going to have to call Customer Service in view of my age and the weather. Too cold and my bones ache. They forgot to include to auto assembly equipment. I am looking forward to my first smoke.

 

[Geebs]

I just got mine setup last weekend, took about an hour to put together. Smoked some steaks that turned out like beef jerky, cooked them way to long at 300 (I opted not to get the searbox). Smoked a pork butt the next day that turned out great! Just starting to get a 4lb brisket for tomorrow. Good luck!

 

[zerowin]

Congrats on the new pellet rig! Line your drip shelf with foil to make cleanup less of a headache, and the fat bucket too. Looking forward to hearing your opinions on it, I've had mine for a year, and it's used quite a bit!

 

[BandCollector]

Congrats on the new pellet rig! Line your drip shelf with foil to make cleanup less of a headache, and the fat bucket too. Looking forward to hearing your opinions on it, I've had mine for a year, and it's used quite a bit!

Zero,

Ever try using a disposable aluminum pan for a drip pan instead of the foil?

John

 

[zerowin]

CC grills have a drip pan angled lower toward the right side of the grill into a trough that feeds out to a small bucket to catch drippings. It's just slightly smaller than the grill rack so foiling is enough to make clean up easy. There wouldn't be enough room for a pan.

 

[BandCollector]

CC grills have a drip pan angled lower toward the right side of the grill into a trough that feeds out to a small bucket to catch drippings. It's just slightly smaller than the grill rack so foiling is enough to make clean up easy. There wouldn't be enough room for a pan.

Not even for a shallow disposable pan?

 

[zerowin]

It's designed to handle the run off and foil is cheaper and lasts through several cooks. There is simply no need.

 

[zerowin]

I just got mine setup last weekend, took about an hour to put together. Smoked some steaks that turned out like beef jerky, cooked them way to long at 300 (I opted not to get the searbox). Smoked a pork butt the next day that turned out great! Just starting to get a 4lb brisket for tomorrow. Good luck!

I hate to admit the probe that comes with the grill are not the best and easily damaged if you get the wire shielding wet or over a smoke tube. They will replace them though.

 

[Geebs]

How often are you changing the foil? I changed mine after smoking a pork shoulder as there was quite a bit on it. Great idea foiling the bucket, I didnt even think about that. Do you just use yours to smoke bigger meats, or do you do everything on that? I was hoping to find some people that have used it to grill steaks and burgers, Im wondering if I am going to start regretting not getting the sear box.

 

[BandCollector]

View attachment 356736

It's designed to handle the run off and foil is cheaper amd lasts through several cooks. There is simply no need.

Got it! Thanks,

John

 

[BandCollector]

I hate to admit the probe that comes with the grill are not the best and easily damaged if you get the wire shielding wet or over a smoke tube. They will replace them though.

What is a smoke tube?

John

 

[Geebs]

I hate to admit the probe that comes with the grill are not the best and easily damaged if you get the wire shielding wet or over a smoke tube. They will replace them though.

I was impressed that the stock probe read a pretty accurate temp. I have a few extra probes on standy and a reader just in case.

Zero, do you use a smoke tube? The first shoulder I did didnt have as much smoke flavor as when I use my WSM, I purchased the A-maze-N 12"-18" to use on my brisket smoke for tomorrow to see if that helps add some smoke flavor. Could be the pellets to, I am currently running Pit Boss Competition Pellets.

 

[zerowin]

Amazn

 

[BandCollector]

Amazn

Oh, Now I understand.

Thanks,

John

 

[airman]

Well, the new Camp Chef arrived today but I am going to have to call Customer Service in view of my age and the weather. Too cold and my bones ache. They for got to include to auto assembly equipment. I am looking forward to my first smoke.

I'm right behind you. Camp chef is closed on Friday's. Thanks for the info on the C.C. Hey how much extra is the auto assembly equipment?

 

[kruizer]

The Auto Assembly equipment is a figment of my imagination and costs about a bazillion bucks

 

[airman]

Wait,what? Hey I got a monopoly game somewhere around here. I bet there is at least a bazillion bucks in there. Let us know how you like the grill.

 

[Geebs]

Just finished smoking a pizza on the Woodwind at 400. Was really surprised by the amount of wood flavor that I got smoking at that high of a temp. Turned out really well.

 

[zerowin]

How often are you changing the foil? I changed mine after smoking a pork shoulder as there was quite a bit on it. Great idea foiling the bucket, I didn't even think about that. Do you just use yours to smoke bigger meats, or do you do everything on that? I was hoping to find some people that have used it to grill steaks and burgers, I'm wondering if I am going to start regretting not getting the sear box.

I usually let it get good and black, if nothing else, it might add a little flavor right? I smoke everything in mine, burgers, shoulders, ribs, jerky, prime roast, pizza, chicken whole and parts, cheeses, steaks, etc. I don't mind eating a steak without searing, and I usually have a little bacon fat to pan sear burgers in. I've taken a torch to some new york strips before too. I just couldn't see the cost of the sear box for how little I'd actually use it. Also I don't have any propane, I've never owned a gas grill.

As for the tube (sorry I missed that quote) I use one almost every smoke except maybe for burgers. I have an amazn one and a cheap ebay spare, I think I still need a 6"er for shorter smokes. Ground meat takes on smoke flavor more heavily than whole cuts. I tried the Pit boss comp blend myself and I thought it was too mild also, but there are only a few things I personally want maple flavor on too. I used the rest of my bag up just on things that were foiled, as it was the cheapest fuel on hand. I personally like the B&B brand of hickory or apple from Walmart. I have yet to get my hands on some cheap lumberjack pellets. I was offered in a group buy, but they told me the delivery date might be flexible and I would have to be there that day to pick up. I didn't want that causing me to miss work. These grills run on cycles, at first allowing the pellets to burn very hot and efficiently to keep the chamber up to temp, then let them smolder to create more smoke, then hot, then smolder. I can get an overpowering smoke flavor on thin cuts like ribs and steaks with just the addition of one tube. I know everyone says they have a milder profile than something burning logs sticks or chunks, but mine does enough for me and then some. That's why I was curious of your and other's opinions in this thread who have already had other smokers.

 

[zerowin]

Zero,

Ever try using a disposable aluminum pan for a drip pan instead of the foil?

John

What is a smoke tube?

John

Just out of curiosity John, why ask when you have both items in your signature?