I have spent a week or so looking at reviews of various pellet smokers, and now I reach out to the collective for their .02 cents.
I am torn between the Camp Chef Woodwind and the Grilla Grills Grilla. What do you like about them? Do not like about them? Etc.
Some background: I currently have a Weber Kettle + accessories, live in Sioux Falls, SD (so some cold weather action), cooking for 2 most of the time.
Both smokers are interesting. But I really like the Camp chef especially if you get one with the sear box on the side! but some well placed grill grates could probably sear fine on the Grilla. Guess it comes down to which you can get shipped to you sooner lol good luck you really cant go wrong with either I suspect.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
The Woodwind with the sear station is interesting. I have been looking at the Grill Grills Silverback. Looks like it is well built and a good value for the money. I have not seen one in person.
I have a Camp Chef PG24 pelletizer. Got it last year on Amazon for $478. I've been happy with it. I've cooked ribs, chicken, turkeys, steaks, fish, brisket and sausage. Easy-peasy set it and forget it cooking. I added some gasket tape or whatever along the lid though; it leaks a lot of smoke there. But it's been performing fine for me. I don't know what's different with the Woodwind vs the PG24 though, other than the sear station. But you definitely cannot sear with the PG24. I have a Weber Genesis gasser for searing, but I've had my eye on the sear station add-on for my PG24!
One thing I've noted though, when it was cold and windy (here in central texas, which means 40 degress and windy), it takes a little longer to cook stuff. So that would be something to think about if you'll be cooking in the freezing great white north. Not sure the grilla is any better unless it is heavier steel maybe. I know Camp Chef sells an insulator/blanket that probably helps.
Grilla sears Great! I cooked steaks for the public for 2 years running at the Jack on a Grilla. It does low n slow well too. It's got features that the high end grills have (like the MAK). I like the built in dolly so it's easy to move. I like that it arrives and takes minimal assembly (you can be cooking in 30 minutes!). Plus it looks super cool with the gorilla cutout where you see the fire burning.
How is the firepot ash cleanout on the Grilla? If the Camp Chef Woodwind has the ash removal trap door to dump the ash out the bottom like their other pellet grills that would make the difference for me because having to vac out the ash every few cooks on my GMG sort of sucks.
Grilla Grills isn't just the best place to shop for premium-quality grills and smokers. We're also an excellent resource for those who love the art of outdoor cooking
Me too! That was my very first grill and it was a dandy! With the slide around door of the Grilla, heat doesn't funnel out the top when open. Makes recovering temp quicker.
Looking at that blanket for the camp chef(i love btw for the price and performance)im wondering even if it wasnt cold outside that it would benefit the smoker to have it on,keeping the heat /smoke in longer?Or any smoker for that matter.Mine leaks smoke around certain areas.Ive added the sealing tape that helped alot.
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