First post and first cook on new camp chef woodwind pro 24. Tried chicken breasts at 250* applewood chunks in smoke box, couldn’t get to catch fire till I jacked up temp. to 350* opened for 6 minutes then closed butterfly and top. Everything else went well and tasted great. I did research before I bought of course.
Any tips from you guys is greatly appreciated! Thanks
Welcome from Virginia! No experience with the Woodwind Pro but I have looked at this cooker and it appears to be a solid concept. Would be interested to hear from others.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
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Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I remember all the fanfare when the Woodwind Pro was introduced with the capability to burn wood chunks. I am wondering if with a cook like chicken, which is kinda short, if it just didn't have time at 250 for the chunks to start smouldering and producing smoke? I normally cook my chicken at 325 to 350 or even higher, so that it has crispy skin. At traditional low and slow temps, I find the skin on the chicken is pretty rubbery and ends up being tossed by most of the folks eating it.
Anyway, I would definitely reach out to Camp Chef support with an email or call, and see what they have to say, as well as what other folks here with that cooker have experienced. Let us know what you find out!
fzxdoc Kathryn the main source of heat is still pellets - the smoke box is just intended to supplement with more smoke for wood chunks or chips. The pellet fire pot is the source of heat that gets things going in the smoke box. Think of it like the smoke box that slide into some gas grills, to hold chips over a burner.
Thanks for the additional info, Jim. I mistakenly thought that this might be some sort of dual fuel cooker. I guess it's a good way to get more smoke flavor into a pellet cooker.
I have no problem getting the chunks to light even at 180. Are you sure you have the smoke box assembled correctly? It is easy to not put it in correctly and you can't get the butterfly that lets fire in to open. If you are not sure take the deflector off and make sure you can open the butterfly. I am very happy with my Woodwind Pro and it does give me more smoke than other not stick burners
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Bunch of no help people around here. Just don't mention you want to buy anything, then we come out of the woodwork. Anyway no help here either but welcome to the pit.
I wonder if the exhaust vents night have been an issue. Here's a fairly detailed How To video from Camp Chef. And I agree with jfmorris that calling Camp Chef is a great idea. I'm sure they'd love to speak with you. https://www.campchef.com/woodwind-grills-learn.html#
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