New here, now with a Camp Chef Woodwind.

[DTParker]

Howdy, all,

New to this venue, I've tried smoking on a Kamado with little success, and finally just got a Camp Chef Woodwind. Did our first ribs tonight. I'm sold!

I want to learn how to tweak for smokieness, but my first ribs were falling off the bone delicious. Wish I hadn't waited until age 66 to get one of these rigs, but again, I might not have had the time when younger.

Looking forward to experimenting and learning this new device.

Thanks for this forum!

Dave

 

[HowlingDog]

Welcome! Lots of good info here and really helpful folks. Ask your questions about "tweaking for smokieness" and I am sure you will get great advice!

What wood and or charcoal did you use on your first ribs???

 

[gmc2003]

Welcome Dave happy to have ya join the fun.

Chris

 

[DTParker]

Welcome! Lots of good info here and really helpful folks. Ask your questions about "tweaking for smokieness" and I am sure you will get great advice!

What wood and or charcoal did you use on your first ribs???

Thanks for the welcome!

We used Hickory pellets from Camp Chef. And their method -

Olive oil for glue, and a generous amount of rub, set aside for an hour,
30 min 275
2 hours High Smoke
Sauce with a Vinegar based sauce
15 mins high smoke
Sauce again and wrap tightly in foil; meat side down
2 hours High Smoke

Eat!

As I said, it was falling off the bone tender, good bark and a perceptable smoke ring. Being a Southerner, I just want more smoke flavor! I grew up around real Hickory pits...

Dave

 

[Winterrider]

From my understanding, pellet grills may need a little extra assistance for more of a smoke flavor. Chef owners will walk you thru it for best smoke options though.

 

[JC in GB]

Welcome from Wisconsin.

 

[shinny]

Welcome from Maryland. You'll really love your Woodwind.

 

[DTParker]

Pork belly tonight. Learned that Low Smoke produces more smoke than High Smoke. :) gotta work on the rub, but the smoke was decent.

 

[DTParker]

Well, we've now done ribs, pork belly, port tenderloin, 2 cuts of steak, burgers, chicken breasts, a brisket flat, leg of lamb, and tonight, a Tri-Tip. I'm guess you probably can't tell, but we are loving our Camp Chef Woodwind.

First time I can recall ever having Tri-Tip - what a nice cut of beef - had the butcher remove all external fat, 2.1 lbs. of meat remaining. Rubbed with my wife's "secret rub" - she won't even tell me what is in it until she's satisfied. She's getting close :). Smoked over Oak at 225 to 125 degrees internal, rested, then reverse seared for 5 mins per side. Served with coarse cut fresh coleslaw, and garden tomatoes, and a nice Zinfandel.

I will sleep well tonight! :)