After nearly 18-months of shopping, comparing, fretting and second-guessing, I finally bit the bullet and ordered my first pellet smoker (I hesitate to call it a "grill" -- I've got my Weber "Genesis" for that): a Camp Chef Woodwind Classic + Sidekick package (with cover, pellets, and an optional thermal blanket -- hey, it gets cold up here this time of year!). I'm looking forward to reading everyone's tips-and-tricks and, of course, recipe suggestions. By all means, send them along!
Last edited by luhnlaw; October 23, 2019, 11:52 AM.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Sheltering provides time for responding! 😷 In the process of winding down my Saratoga County, NY practice (1st 14 yrs. strictly plaintiff’s p/I; then 5 yrs. prosecuting oil spillers for the AG; and 16 yrs. mats and family law). The Camp Chef is working very well. I got up this morning at 6 a.m. to concoct Meathead’s famous salt-free rub (after dry brining a pork roast overnight) and the roast is now smoking at 225* for 12 hrs. Tonight: pulled pork and homemade coleslaw. 😎 Reports will follow!
For steaks and burgers I set my GMG to 500 and throw an old heavy grill section on top of the light grates that come on the GMG. (a GrillGrate will porbably work great too) I throw the steaks or burgers on right out of the fridge when the temp hits 475. I put a probe in the middle of the steak at the start and flip it when it gets to 70-75 degrees. I cooked a turkey last year and it came out great. Test for grate temp vs the CC temp readout. My GMG runs hotter than it indicates.
Welcome from the mountains of NC. I have spent some time in Oswego in the winter so can only pity your poor winters. I would recommend getting a Maverick 72 or Thermoworks Smoke so that you can check the grill temp and meat temp as you cook your meats. Also a good instant read thermometer I have the TW Mk4 they often go on sale.
Bob Hicks, from Mormon Mecca
I'm 82 years young and going as hard as I can for as long as I can.
Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.
Retired
After nearly 18-months of shopping, comparing, fretting and second-guessing, I finally bit the bullet and ordered my first pellet smoker (I hesitate to call it a "grill" -- I've got my Weber "Genesis" for that): a Camp Chef Woodwind Classic + Sidekick package (with cover, pellets, and an optional thermal blanket -- hey, it gets cold up here this time of year!). I'm looking forward to reading everyone's tips-and-tricks and, of course, recipe suggestions. By all means, send them along!
I've had my Woodwind SG since February. I have the insulated blanket as well - day-time winter temps here can be single digits. I have produced some excellent pulled pork, pork/beef ribs, smoked fish, and game jerky on mine. The one thing that I think is a hoax in their advertising is the fire pot cleanout. Its a joke. You will have to clean/vacuum the entire grill at least every other cook if not after every cook. This is a given from others comments on here for almost every brand of pellet machine. Learning to use it is a fun and short curve in my experience, especially if you already have some experience with BBQ (which you indicated you do). I did a combination cook last week of sous vide/pellet smoke on some wild duck breasts. Turned out very good. Life is good and smoked food is better.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Congrats! I call them pellet "cookers" since they are neither a smoker or a grill, but they are also both a smoker and a grill... how's that for semantics?
Up at 5:30 A.M. and braved the 16 degrees on my deck, chipped away 2†of ice on my Camp Chef, and put a 4# shoulder in there. Temp set at 225. Hope to be feasting by 6 P.M. tonight with a nice cab and my sweetie. The smoking season starts today! Neither ice, snow, rain ...
Let us know how the Camp Chef maintains temp in those frigid temperatures! We have a heat wave up to 36 or so predicted here today. Then rain, then back below freezing, and freezing rain. Oh boy!
I would recommend getting a Maverick 72 or Thermoworks Smoke so that you can check the grill temp and meat temp as you cook your meats. Also a good instant read thermometer I have the TW Mk4 they often go on sale.
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