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    Finally!

    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.

    #2
    Congratulations on your new pellet smoker. I know you will enjoy it.

    Comment


      #3
      Welcome to the wonderful world of pellets, enjoy

      Comment


        #4
        Welcome! 2 questions: 1) Where upstate? 2) What's your area of practice? I do plaintiff PI in the NYC Metro area.

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        • Dewesq55
          Dewesq55 commented
          Editing a comment
          Ok, so I admit Web-stalking you. I love the picture of you with your granddaughter. I just became s grandfather 4 months ago. Also a little girl.

        • luhnlaw
          luhnlaw commented
          Editing a comment
          Congrats of the grandbaby.

        • luhnlaw
          luhnlaw commented
          Editing a comment
          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!

        #5
        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.

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          #6
          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.

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          • luhnlaw
            luhnlaw commented
            Editing a comment
            My Maverick just arrived this morning. The USPS, UPS and FedEx folk are going to be able to find their way here in their sleep!

          #7
          Congrats on the new cooker.

          Comment


            #8
            Originally posted by luhnlaw View Post
            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.

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              #9
              Congrats! Waitin on the pics of arrival & unboxing. 🕶

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                #10
                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?

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                  #11
                  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 ...

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                  • jfmorris
                    jfmorris commented
                    Editing a comment
                    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!

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