Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Camp Chef => Topic started by: Bentley on September 18, 2017, 12:53:21 PM
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Comments or questions here!
The Performance Test her for the Camp Chef WoodWind (https://pelletfan.com/index.php?topic=493.msg4364#msg4364)
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Folks, for full clarity, I thought we were going to get the model with the sear station. Camp Chef advises that that model (PG24WWSS) has been so successful that they are on back order. They may be able to send that additional sear station before we finish the test. Sorry not to be able to have it immediately for testing, but I love to hear about pellet pit manufacturers being so successful!!!
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We would like to thank Camp Chef for sending a 20 lb bag of their Competition Blend (hickory, maple, cherry) pellets to use on their performance test.
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A few photos of set up added. I do like the wheels, seem a bit more sturdy. Probably all for today, still summer here, hot and muggy!
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Nice and shiny... After eyes drawn away from the lid, I too liked the look of the wheels....
( weather person says it's going to be above average here in Michigan all week... upper 70s, lower 80s )
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What is that coming out of the back of the pellet hopper?
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Pellet dump. We will get into it as we go, not unique any more, but very nice feature! They also have an ash cleanout that I always thought would be the way to go. Will get in depth to it also, but here is a tease!
What is that coming out of the back of the pellet hopper?
(https://i.imgur.com/dXi2Usah.jpg)
(https://i.imgur.com/lOh1avmh.jpg)
(https://i.imgur.com/J08MjM8h.jpg)
(https://i.imgur.com/jTnZAe5h.jpg)
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From the picture, that is what it looks like. I don't know if a Camp Chef rep will come on-line for this thread. If they do, they may be able to provide more detail.
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I have been advised by Camp Chef that someone who owns the WWS model can later elect to separately buy the sear box and add it to their pit.
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With the sporadic post that I see from members saying they still use their semi evil gas unit fox X...or that they like to smoke the meat 1st then sear it on their semi evil gas unit...I would think it would be great!
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Well then. That was a wasted attempt to post. :-X
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For the side burner model the right shelf is just removed and a burner unit is screwed in it's place?
From the Camp Chef web site.
"Easily replaces existing side shelf with existing holes and hardware"
So it does look like it just replaces the side shelf.
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Is that side unit a searing plate? .... Or, would you be able to put a pot on it and boil water and cook ears of corn in it, for example? It's attractive looking and certainly enhances the appearance of the unit with the additional stainless.
It is the sear station. I believe you can cook a pot of corn, etc, but I have sent your question to Camp Chef to make sure I am correct. Will probably hear tomorrow.
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The ash and pellet dump is something I use nearly every cook.
I wont consider another pit without these features.
What I'm curious to see is if the temp probe survives the length of the test.
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I wonder why that ash can is powder coat instead of stainless steel. I can't see that paint lasting very long. But I like the concept.
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I wonder why that ash can is powder coat instead of stainless steel. I can't see that paint lasting very long. But I like the concept.
Not directly related... but one of the things that I've been concerned about with the ash dump, is how well it all will hold up over time. Obviously on a short performance test that issue won't really be able to be tested in any way. But I am curious about how the whole mechanism will hold up over time. Another related issue I have had concerns about is how tight the fit is around where the sliding bottom of the firepot is, and is there any air, or embers that can get blown out through whatever tiny gaps there might be where that piece slides out from under the cylinder shaped firepot??? not sure if Bentley can test in anyway, or make some comment about how much play there is in the mechanical fit of that sliding bottom part.
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I know on my Blazn that has something similar, the slide out mechanism was very hard to pull out when I bought it used as it had a buildup of creosote, grease, ash, etc. that sort of formed a glue that made it very challenging to turn the knob on the side of the grill to pull out the firepot chassis.
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I wonder why that ash can is powder coat instead of stainless steel. I can't see that paint lasting very long. But I like the concept.
Not directly related... but one of the things that I've been concerned about with the ash dump, is how well it all will hold up over time. Obviously on a short performance test that issue won't really be able to be tested in any way. But I am curious about how the whole mechanism will hold up over time. Another related issue I have had concerns about is how tight the fit is around where the sliding bottom of the firepot is, and is there any air, or embers that can get blown out through whatever tiny gaps there might be where that piece slides out from under the cylinder shaped firepot??? not sure if Bentley can test in anyway, or make some comment about how much play there is in the mechanical fit of that sliding bottom part.
I've had mine right at 18 months with a LOT of use.
No issues what so ever with the ash dump. I've never seen any ash or embers escape.
The ash cup is larger than the opening of the fire pot. I would think if anything did escape it would be caught by the cup.
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I wonder why that ash can is powder coat instead of stainless steel. I can't see that paint lasting very long. But I like the concept.
Not directly related... but one of the things that I've been concerned about with the ash dump, is how well it all will hold up over time. Obviously on a short performance test that issue won't really be able to be tested in any way. But I am curious about how the whole mechanism will hold up over time. Another related issue I have had concerns about is how tight the fit is around where the sliding bottom of the firepot is, and is there any air, or embers that can get blown out through whatever tiny gaps there might be where that piece slides out from under the cylinder shaped firepot??? not sure if Bentley can test in anyway, or make some comment about how much play there is in the mechanical fit of that sliding bottom part.
I've had mine right at 18 months with a LOT of use.
No issues what so ever with the ash dump. I've never seen any ash or embers escape.
The ash cup is larger than the opening of the fire pot. I would think if anything did escape it would be caught by the cup.
That is good to know. This is a nice looking grill for the price point and features. You could get one of these and their cabinet model pellet smoker and have a nice duo for less than you can buy a MAK, Memphis, or FEC.
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Camp Chef advises that it has received a shipment of the sear stations and is sending one out to us. So I think we will be able to add it in a few days and it will become part of the Performance Test.
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How is the stability? I've not seen one in person, but to me, the pictures make the legs look awfully close together. I'd be interested to know, especially once yall attach the sear box, if it feels like there is ANY chance it could tip one way or the other.
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In the 5th picture there is a lttle wooden handle thing that hind of looks like a fork. What is that for?
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In the 5th picture there is a lttle wooden handle thing that hind of looks like a fork. What is that for?
It's for (I think) raking pellets past the guard. I removed my guard in the hopper, if your dumb enough to get your
fingers in such a slow moving auger you deserve to lose your appendages.
What I use mine for it is a handy door proper.
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Will do a video overview of the unit and hope it will maybe answer some question, then try and do another when it is running, maybe at night (doubt my $150 camera will work) to see.
Another related issue I have had concerns about is how tight the fit is around where the sliding bottom of the firepot is...
...embers that can get blown out through whatever tiny gaps there might be where that piece slides out from under the cylinder shaped firepot??? not sure if Bentley can test in anyway, or make some comment about how much play there is in the mechanical fit of that sliding bottom part.
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Very good right now, as good if not better then any I have PT. Will update when the Sear Station is installed.
How is the stability? I've not seen one in person, but to me, the pictures make the legs look awfully close together. I'd be interested to know, especially once yall attach the sear box, if it feels like there is ANY chance it could tip one way or the other.
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Yes.
And I know this is done for liability issues, (and obviously we will not be) but I have to wonder once home, how many folks 86 that 1st thing!
In the 5th picture there is a lttle wooden handle thing that hind of looks like a fork. What is that for?
It's for (I think) raking pellets past the guard. I removed my guard in the hopper, if your dumb enough to get your
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You could have a min-zen garden and place next to the pit. As you sit beside the pit on a lovely evening contemplating your long haul cook of brisket, you rake you Zen garden in a soothing pattern with your tiny rake.
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PT thread updated.
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Love the ash dump! ..... Looks like a very nice unit overall. Can't wait to see how it cooks!
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When you use your units to compete, or just move your unit a lot, wheels become an important feature. The wheels are an upgrade from most units. The way they do the ash clean out. I am not trying to belittle anyone or engineers in general. I wondered why my Traeger did not have it 1 month after I bought it in 2003. It always seemed so simple, I never understood why all Manufactures did not use it.
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X2, I vacuum my burn pot every cook.
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JMO but an ash drop is very low on my list of features. I'm going to vacuum out the barrel of the cooker any way so it only takes a few seconds to suck out the ash pot. One less moving part to cause an issue down road just like a pellet drop is not an important feature for me.
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you rake you Zen garden in a soothing pattern with your tiny rake.
That'll be the day.
Buddy Holly
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Anyone want to see any more in depth pictures of certain area or feature? If so, let me know, other wise I am moving on the Performance Test portion.
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Pic of the inside of the pellet hopper without pellets would be nice to see on all tests.
The pellet dump is a savior if you need to remove an auger jam or turn the grill on its side to make any sort of repair.
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Bentley,
Is that protection screen in the pellet hopper really necessary? Yes! I'm sure it's a "CYA" thing for the manufacturer, and why that little rake is provided also, but during assembly could it have been removed and just left out? When my unit is in operation I don't stick my hand down in the pellet box, but when changing out pellets, it would be far easier to get you hand in the box to move the pellets rather than having to use that rake. ..... And I'm not knocking the rake.
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I was certain I had. Thank you for bringing this to my attention! It has been added to PT thread.
Pic of the inside of the pellet hopper without pellets would be nice to see on all tests.
(https://i.imgur.com/C933iBFh.jpg)
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For the Manufacture I know it is. For the end user, once it is theirs, well...
It come this way, as you look at the photo, I am sure you could figure out a way to remove it as an owner...
Is that protection screen in the pellet hopper really necessary? Yes! I'm sure it's a "CYA" thing for the manufacturer...
but during assembly could it have been removed and just left out?
And on a completely separate note, I like the magnet to hold down the pellet hopper lid. Have I ever had issues with any of my pits keeping their lid on when sitting on my patio, no. But put your unit on a trailer and go 70mph to a competition and things may change...
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As the unit is burning in, thought I would take the time to share some features. The Woodwind has a "Feed" setting on its controller. What that does is turn the auger to either clear pellets from the auger tube, or charge the unit for the 1st time, or in the event the unit has run completely out of pellets.
The controller modes are "Shutdown". Should be used at the end of every cook to burn off pellets. "Low Smoke", smoke setting and temps should be around 160°f. "High Smoke", temps around 220°f and "should produce large amounts of smoke". The controller then has setting from 170°f-400°f in increments of 25°f. And finally "high" setting that "can be used to achieve temperatures up to 500°f depending on ambient temperatures."
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That magnet may have helped water from getting inside my MAK hopper once and a little bit inside my Elite hopper too. I also like those extra features on the controller.
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I have had my Woodwind for about six weeks, so far I am very happy with it.
I got it as an upgrade from a Traeger Jr that I got on sale at Costco in March.
The sear box is good for hitting some meat with high heat, but I don't think it will work all that well for a pot.
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OK CaptJerry, you've had your unit for 18 months.
What is the condition of the powdercoated metal?
This is a sore spot with my MAK. Powdercoating does not hold up
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I will try not to be so lazy tomorrow and knock some out! Got it burned in today, think we will start doing the pellet consumption as the 1st test from now on!
Still waiting for the Manufacture to get back to me on whether it is powder coated or painted.
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I have had my Camp Chef SE for a year. And the coating is still in good shape.
Sent from my iPhone using Tapatalk
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Excellent input from owners on longer term durablity.
On Pellet Consumption. In previous Performance Tests we have always used the temperatures of 200°, 300°, & 400°f. I don't even remember why Larry and I chose those. As I sat waiting for the Woodwind to come up to 400°, I thought who cooks at 400°? Baking, biscuits, pies bread, yes but that is 20-60 minutes tops? Why not have low (which on this unit will be 175°f), 350°f (either a hot n fast temperature, meatloaf or baking cake temp) and high (which on this unit is just that high setting & manufactures says should be 500°f) we all grill on high right...These temperatures at least to me seem more real world.
So that is what we will be doing with PT on Pellet Fan, and I go to start the high consumption test right now. And from now on, a Tappecue Graph will accompany each consumption test.
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Excellent input from owners on longer term stuff.
On Pellet Consumption. In previous Performance Tests we have always used the temperatures of 200°, 300°, & 400°f. I don't even remember why Larry and I chose those. As I sat waiting for the Woodwind to come up to 400°, I thought who cooks at 400°? Baking, biscuits, pies bread, yes but that is 20-60 minutes tops? Why not have low (which on this unit will be 170°f), 350°f (either a hot n fast temperature, meatloaf or baking cake temp) and high (we all grill on high right) which at least to me seem more real world.
So that is what we will be doing with PT on Pellet Fan, and I go to start the high consumption test right now. And from now on, a Tappecue Graph will accompany each consumption test.
I always thought that 225F was the most popular temp for low and slow. Might be good to do a survey to get an idea of temps that most folks cook at.
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Or some of us that cook almost exclusively at 250°-275°
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"High" setting pellet consumption results posted.
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And I appreciate the input, but as your 2 post show there will be no concensus...so at this point it does come down to who's ball it is! :pig:
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If I cook chicken, I do it at 375F, maybe 400F...
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And I appreciate the input, but as your 2 post show there will be no concensus...so at this point it does come down to who's ball it is! :pig:
I knew that was coming. ;)
We have some smart math guys on here who can help the rest of us out to calculate an estimate. It is all relative. If one grill uses 1#/hr at 400° and another uses 0.75#/hr at the same temp, it is pretty safe to say it will use less at any temp.
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I don't want to be overly picky on these tests, but I think the food probes and grate temp probes have slightly different reads on them for some reason or another. It would be interesting if you privately placed one of each probe next to each other on the grill to see if that is the case. I have seen it on my Smoke and on a few other Thermoworks products when they are plugged in and sitting next to each other on the table. I am wondering if that may be why the left front read is so much higher on temp than the other probes.
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Excellent input from owners on longer term durablity.
On Pellet Consumption. In previous Performance Tests we have always used the temperatures of 200°, 300°, & 400°f. I don't even remember why Larry and I chose those. As I sat waiting for the Woodwind to come up to 400°, I thought who cooks at 400°? Baking, biscuits, pies bread, yes but that is 20-60 minutes tops? Why not have low (which on this unit will be 170°f), 350°f (either a hot n fast temperature, meatloaf or baking cake temp) and high (which on this unit is just that high setting & manufactures says should be 500°f) we all grill on high right...These temperatures at least to me seem more real world.
So that is what we will be doing with PT on Pellet Fan, and I go to start the high consumption test right now. And from now on, a Tappecue Graph will accompany each consumption test.
I think 170° is a good temp, used pretty frequently for warm smoking. 350° seems a bit high, I think the majority of users will be closer to 275-300, so the 350° results may not be as useful as the lower 275-300 range. 500° is a pretty standard grilling temp, so I agree with that.
My suggestion is to consider 275° vs 350°.
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Will be happy to, we always want the Manufactures to know they are being treated fairly. To me, there is just not enough difference to worry about it!
It would be interesting if you privately placed one of each probe next to each other on the grill to see if that is the case.
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Interesting to see the temp swings increase as set temps are lower on the graphs. I guess that would be expected and is what generates more smoke at lower temps.
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That's just indicative of a PID system going into oscillation. The PID variables were set at a higher temperature, so when it's run at a lower temp, the system oscillates like you see in the graph. Pretty safe to say that 175 is approaching the limit of the controller's ability to keep things running. Probably could be fixed by increasing the D (if it was even available to set), but then the system may not keep temps well at higher settings. PID stands for proportional–integral–derivative, very common in the process control industry. LOTS of stuff written on how to tune them.
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OK CaptJerry, you've had your unit for 18 months.
What is the condition of the powdercoated metal?
This is a sore spot with my MAK. Powdercoating does not hold up
To give a good answer, guess I would need to wash it :)
I have not noticed a bit of rust on the exterior. I cover my grill but it is in the elements year round.
Only place I can say for sure coating has come off some is on inside of lid from wire brushing.
I get home Sunday I'll clean it up and look it over
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They don't though.
I cannot figure out why the chart will not show from 150 to 500 like the others. Because the graph temperature gradients are smaller, the temps look like they take big swings and they do not. I will have to look into it more tomorrow and if it can be corrected, I owe the Manufacture that!
Interesting to see the temp swings increase as set temps are lower on the graphs. I guess that would be expected and is what generates more smoke at lower temps.
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That's just indicative of a PID system going into oscillation. The PID variables were set at a higher temperature, so when it's run at a lower temp, the system oscillates like you see in the graph. Pretty safe to say that 175 is approaching the limit of the controller's ability to keep things running. Probably could be fixed by increasing the D (if it was even available to set), but then the system may not keep temps well at higher settings. PID stands for proportional–integral–derivative, very common in the process control industry. LOTS of stuff written on how to tune them.
Someone correct me if I'm wrong, but I don't think the Camp Chef controller is PID based setup... But maybe I should ask Bentley directly... Does the Camp Chef Woodwind control the output of the combustion fan depending on temperature fluctuations, or is the fan on constantly? ( PID don't all pulse the fan, but as near as I know, not many if any non-PID controllers make any attempt to adjust the fan output real time).
Either way, now I am curious if the controller is PID based, or not... and if the fan is pulsed, or otherwise speeds up and slows down in a real time manner.
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That's just indicative of a PID system going into oscillation. The PID variables were set at a higher temperature, so when it's run at a lower temp, the system oscillates like you see in the graph. Pretty safe to say that 175 is approaching the limit of the controller's ability to keep things running. Probably could be fixed by increasing the D (if it was even available to set), but then the system may not keep temps well at higher settings. PID stands for proportional–integral–derivative, very common in the process control industry. LOTS of stuff written on how to tune them.
Someone correct me if I'm wrong, but I don't think the Camp Chef controller is PID based setup... But maybe I should ask Bentley directly... Does the Camp Chef Woodwind control the output of the combustion fan depending on temperature fluctuations, or is the fan on constantly? ( PID don't all pulse the fan, but as near as I know, not many if any non-PID controllers make any attempt to adjust the fan output real time).
Either way, now I am curious if the controller is PID based, or not... and if the fan is pulsed, or otherwise speeds up and slows down in a real time manner.
Unless things have changed, CampChef uses a very simple controller. It has two distinct duty cycles - It runs at one duty cycle when pit temps are above setpoint, and another duty cycle when temps are below.
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We are having a birthday dinner for my 95 year old uncle tonight and I think he was thinking of cooking the salmon on it, but he may have changed his mind. We will have to see.
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I think he needs a grill just to cook fish on so it doesn't stink up the other stuff he cooks. ;)
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Normally I would not comment about a cook do to the fact that a person might think the unit being Performance Test did some thing wrong. So I am putting the comments here, and I would like it known that the Woodwind cooked the Salmon just like I expected it to...Right!
OK, so I don't eat salmon, but I have come to believe I know how to prepare it and make it a good meal. I never cared about that white stuff, just figured it was part of the nasty meat and since I did not have to deal with it, I did not care. Then I learned this is the fat in the meat. Well, I certainly would not want to cook a beautiful rib-eye in a way that all of the delicious fat would be extruded from it! To me it was as flaky as last week, one way I know I have cooked it pretty good, but I knew that with all the fat gone from the protein, I knew it would have no flavor and was gonna require a lot of dill mayo!
I was taught that a brine would always remedy this, even if it was for only 20 minutes. This filet was brined in a 6% salt/sugar solution for 4 hours. Now I have warm smoke salmon before and don't remember the fats coming to the surface like this. I knew that the meal was going to be no where near as tasty as last weekends meal. All you have to do is look at the finished meat.
So I will stick to grilling salmon I cook for others, about a 15 minute process as opposed to "smoking" it for an hour.
For those of you that cook a lot of salmon, can you shed any light as to why the fat would have come out of it like it did being cooked the way it was?
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Normally I would not comment about a cook do to the fact that a person might think the unit being Performance Test did some thing wrong. So I am putting the comments here, and I would like it known that the Woodwind cooked the Salmon just like I expected it to...Right!
OK, so I don't eat salmon, but I have come to believe I know how to prepare it and make it a good meal. I never cared about that white stuff, just figured it was part of the nasty meat and since I did not have to deal with it, I did not care. Then I learned this is the fat in the meat. Well, I certainly would not want to cook a beautiful rib-eye in a way that all of the delicious fat would be extruded from it! To me it was as flaky as last week, one way I know I have cooked it pretty good, but I knew that with all the fat gone from the protein, I knew it would have no flavor and was gonna require a lot of dill mayo!
I was taught that a brine would always remedy this, even if it was for only 20 minutes. This filet was brined in a 6% salt/sugar solution for 4 hours. Now I have warm smoke salmon before and don't remember the fats coming to the surface like this. I knew that the meal was going to be no where near as tasty as last weekends meal. All you have to do is look at the finished meat.
So I will stick to grilling salmon I cook for others, about a 15 minute process as opposed to "smoking" it for an hour.
For those of you that cook a lot of salmon, can you shed any light as to why the fat would have come out of it like it did being cooked the way it was?
Here are the temps I use for warm smoking salmon. It does prevent the fish from fatting out.
100°-120°F for 1-2 hours, then increase to
140° for 2-4 hours, then increase to
175° for 1-2 hours to finish
Never tried the pellet muncher as it doesn't go that low.
My :2cents:
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For those of you that cook a lot of salmon, can you shed any light as to why the fat would have come out of it like it did being cooked the way it was?
Finish temp was too high. Fat starts to render at 175, so the outer layers of the fish got really cooked, contracted and then contributed to squeezing out the fat/protein.
So, it really depends on what you're trying to do. If you want a cold smoked salmon, it's gonna take a long time and the grill shouldn't exceed 170. If you're going to grill it, don't warm smoke it first, as you'll warm the fish too much, which collapses the window of "doneness" to something that's so small it's almost impossible to hit.
I have always cooked salmon on high heat, flesh down first for about 3-4 mins. Then I flip, and really cook the tar out of the skin side, as it will take a LOT of abuse. However, I usually pull the fish at an IT of close to 100, and no higher than 110. 134 would be way too high in my book and is why you saw the protein exudation. This way the salmon is not dry/chalky/fishy...it's just delicious. Most fish is overcooked, so I use that as my guide.
I've got a really good marinade that I'll post in the recipe section.
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So much for thinking the manufacturer got short changed. In four days, there is a six page discussion and 1500 plus views on the actual PT.
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I have warm smoked after brining and not had this issue, so I was some what confused by it. All I know is from now on what I serve, unless cold smoked will be grilled!
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I do not think it is, but I do not know. This stuff is way past me. Kristin has informed Camp Chef that there are question being asked we cannot answer...will see if they come on to answer them?
Someone correct me if I'm wrong, but I don't think the Camp Chef controller is PID based setup... But maybe I should ask Bentley directly... Does the Camp Chef Woodwind control the output of the combustion fan depending on temperature fluctuations, or is the fan on constantly?.
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The sear unit just came!
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The sear unit just came!
:cool: :bbq:
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Added a couple of photos of the Sear Station Components. I had every intention of installing it, but it is sunny and 87°, and it is just miserable outside! I will say that the main grate has nice heft to it, I believe it is a coated cast iron with slightly raised grills and I look forward to using it.
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The sear unit just came!
Time for burgers & steaks. :lick:
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That appears to be quite a substantial unit. In addition to searing, is reasonable to think it could be used as a side burner to heat sauces or corn on the cob, etc. does it weigh a lot? Thinking if it could replace the side shelf on a PG500?
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The sear unit just came!
So now the question is... will Bentley rethink the evils of gas?
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The bonus of your "table" is that you can press your dress shirt after your done searing to go out for your karaoke/dance night.
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Let me just say it is not a lightweight accessories! I think Kristin was going to see if it might function like that, but it seems to have the U shaped burners, then a diffuser plate with many small holes, then the grill. Will have to see.
In addition to searing, is reasonable to think it could be used as a side burner to heat sauces or corn on the cob, etc. does it weigh a lot?
I have not been around Semi-Evil gas units on a regular basis since 1991! I have never needed one since then. I went from gas, to UDS for about 7 years, then about 2 years on a Smoky Joe to the Pellets. And I have never needed gas since the Traeger in 2002. If it works for you great, I just don't need it!
So now the question is... will Bentley rethink the evils of gas?
JaJaJa...Kristin bring this thing out and when she did, she has this little pygmy one on top of it!
The bonus of your "table" is that you can press your dress shirt after your done searing to go out for your karaoke/dance night.
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So I think the program for today is to get the sear station attached and try it out. I was hoping we could do burgers "side by side" -- one on the pit and one on the sear station. Next week, I will see if the sear station can be used like a burner.
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Sear Box photos added.
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From the pictures that looks like a really high quality, well made unit. It also is very attractive with that finish with the cooker. Can a gas canister safely be set on that bottom shelf? Is there clearance? ......... I'm thinking they are going to do very well with this combo. Nice lookin unit!
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LPG tank photos added. Q, it could, but with this most simple bracket they have added, it is not necessary!
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Just saw the hanging hook for the tank. .... Very cool! .... Off the ground, and everything is mobile as one unit.
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On the sear station, between the flame and the grate, there's a perforated sheet. Does that look as though it's rust-proof?
I suspect that it will generate a lot of radiant heat (infrared).
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I do not see anything in the literature that denotes what material is use. It looks like Stainless Steel, but these are the questions simply cant answer and I hope someone from Camp Chef will.
On the sear station, between the flame and the grate, there's a perforated sheet. Does that look as though it's rust-proof?
Kristin was hungry and wanted cheeseburger, so I figured why not cook it on the Sear Box. Photos in PT. Will definitely cook something as you suggest!
I think the separate sear station is a great move by camp chef. Interested to hear your thoughts on it for finishing a burger or steak after using the main chamber
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It looks as if the box has an open bottom? Wouldn't this drip all over the deck?
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If you like a char flavor on your burger, this sear station will certainly provide it!
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No, it has a grease catching box.
Edit: I just noticed all those holes. Well, I guess we ill see if this (I assume its job is to direct grease) does its job and makes my above statement correct.
It looks as if the box has an open bottom? Wouldn't this drip all over the deck?
(https://i.imgur.com/PEdb7sZh.jpg)
(https://i.imgur.com/wZpcsYmh.jpg)
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I have to say, I believe you are right.
And if folks will forgive me from taking a day off from Data input. I am just gonna cook today. I have a just cured Pork Belly that I think we will warm smoke this afternoon and I am going to put it on right now. It has been drying in the fridge for 48 hours.
I go to prepare it right now.
So much for thinking the manufacturer got short changed. In four days, there is a six page discussion and 1500 plus views on the actual PT.
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Pork Belly has been on just over an hour. IT is 88° and the unit is 165°...
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Pork Belly has been on just over 2 hours. IT is 106° and the unit is 162°...Has been between 160-165 for the last 2 hours on Low Smoke setting.
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A shot of the Warm Smoked Belly before it goes in freezer was just posted.
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What's the ambient temperature ? Still in the 80s?
160F ~ 165F is quite good in my book... whẹn ambient temperature is 75F or more... not all pellet grills will do that reliably.
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What's the ambient temperature ? Still in the 80s?
160F ~ 165F is quite good in my book... whẹn ambient temperature is 75F or more... not all pellet grills will do that reliably.
I see in the photos you said 88F ambient... impressive
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Closer to 90 then 80, 88 today when this stuff was on...
What's the ambient temperature ? Still in the 80s?
160F ~ 165F is quite good in my book... whẹn ambient temperature is 75F or more... not all pellet grills will do that reliably.
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BURGER GRILLING QUESTION
........ "I would venture to say close to a 70/30 mix on the GB. Sear Box was turned to high for 5 minutes before pattie was put on. Heat turned to low, Burger added, flip at 4 minutes, after 1 minute turn off burner and melt cheese for 3 minutes. All cooking done with lid down."
You had the cover closed over the burger while it was cooking? ..... Porque?
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14 second video of Ash Clean Out posted.
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Probably 16 years of pellet cooking habit. I was thinking as I was doing it, the instructions probably say to always gook with lid up...but I did not read anything after the installation instructions.
You had the cover closed over the burger while it was cooking? ..... Porque?
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You will have to bear with another cooking day instead of a tech data day. I "sold" the Pork cook to a member of my Monday AA group, so I wanted to get it to him tonight. Also, since there has been some discussion of hot n fast cooking method. I need this by 6pm EDT and it went on at 10am, so it will be cooked the entire time at 350°f.
Prep pictures going in PT thread right now.
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14 second video of Ash Clean Out posted.
That's the best ash clean-out. Hands stay clean.
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Subjective comment or not...that is the winner for me so far!
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Testing accuracy of Woodwind Temperature Probe. I realize one is some what unconventional, but hey, we have a limited budget for research equipment.
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Testing accuracy of Woodwind Temperature Probe. I realize one is some what unconventional, but hey, we have a limited budget for research equipment.
That was good. I did the same thing a few weeks ago.
I do find that the probes on my MAK run about 3°-5° hotter than my Thermoworks probes. I need to see if my Memphis has a similar issue.
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3 hours into the Pork Picnic cook and the IT is 151°f...any one wanna take a shot on long to 205°? Will there be a stall with a hot n fast?
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Cookin at 350, I'm thinking you're gonna roar through a stall.
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The 4 hour mark of the 350°f Hot n Fast cook. IT is 172°. The debate is whether to pan and foil or not?
(https://i.imgur.com/fuIFsR2h.jpg)
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I would foil at 160° like normal. I didn't do that on my first hot and fast and wish I did.
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We were at 160° 2 1/2 hours ago...Went with full, no pan, and all 350° I think the bark is going to be different then the dark char bark I am used to on a low n slow...It is 5 1/2 hours in and 200°...gonna let it go till 3:30 then call it quits and see how we did! Should be real close to 205°!
Real curious how it is going to taste...
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I didn't think mine was as tender and moist as when I foil around the stall. Be curious to get your assessment of your results. Looks like the grill is doing its job.
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I think Kristin feels like you, but I will let her make her own comments. If I do it again with the next PT on the butt, I will pan and foil at 180° just to compare.
Results posted..
I didn't think mine was as tender and moist as when I foil around the stall.
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Nice color on that shoulder though
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But you can see why the Picnic is usually cheaper...Between skin, bone and inner gunk...a 7.7lb Picnic produces just over 3lbs of meat. My friend still gets PP for $2.50/Lb. I know I am as good as any BBQ Restaurant in Mayberry and the cheapest here is $14/lb...so good deal!
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Yeah, I don't cook the picnic anymore no matter how cheap it is for those reasons plus I don't think it gets as tender and I think it tastes different than the pork butt shoulder.
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The bark was really good, better than anything in recent memory. The meat was not as tender as it could have been and was not moist. Not a fan of hot and fast at this point.
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The bark was really good, better than anything in recent memory. The meat was not as tender as it could have been and was not moist. Not a fan of hot and fast at this point.
Try it again on something other than the picnic portion of the shoulder. I think that is part of the issue with not being tender and not being moist. The other may be not foiling as well.
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I was researching something on the web and on the side bar this came up from Camp Chef.
https://www.campchef.com/smokepro-bbq-sear-box.html
Nice video of the thing cooking. Thought its sudden appearance was quite curious. ..... Guess they are tracking us. But it's very good and I'm very interested in the potemtial of one of these. Thought I'd share.
Two unanswered questions:
1. There was concern about grease dripping from the bottom of the sear unit, because of the holes in it, even though it does have a grease collection box. After doing cheeseburgers on it, any new info?
2. I've asked this previously. Is it conceivable to use this as a side burner for applications that would require pots, for things like corn on the cob or preparing sauces or braising?
3. Does the hose and regulator between the unit and the propane tank, come with the sear box?
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I was researching something on the web and on the side bar this came up from Camp Chef.
https://www.campchef.com/smokepro-bbq-sear-box.html
Nice video of the thing cooking. Thought its sudden appearance was quite curious. ..... Guess they are tracking us. But it's very good and I'm very interested in the potemtial of one of these. Thought I'd share.
Two unanswered questions:
1. There was concern about grease dripping from the bottom of the sear unit, because of the holes in it, even though it does have a grease collection box. After doing cheeseburgers on it, any new info?
2. I've asked this previously. Is it conceivable to use this as a side burner for applications that would require pots, for things like corn on the cob or preparing sauces or braising?
3. Does the hose and regulator between the unit and the propane tank, come with the sear box?
Just my guesses:
1. I would think the plate over the burner would deflect grease away from the holes. (Flavorizer deflector).
2. Although the shape isn't perfect for a pot, at the temps it's reaching, I wouldn't see why not other than heat going up the sides of the pot as much as the center.
3. (I would assume so)
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I will show these photos for you. Obviously 1 large cheeseburger and 2 brats is not much grease. Hopefully the photos will answer your question. Looking at the 1st photo, the patina looking area is obviously grease. You probably cannot tell from the photograph, but the top and bottom slope down into the grease collector.
It is conceivable to use as a side burner, but I think it would be extremely inefficient and I personally would not use it that way. The gas is just not direct like on a gas burner.
Yes.
Two unanswered questions:
1. There was concern about grease dripping from the bottom of the sear unit, because of the holes in it, even though it does have a grease collection box. After doing cheeseburgers on it, any new info?
2. I've asked this previously. Is it conceivable to use this as a side burner for applications that would require pots, for things like corn on the cob or preparing sauces or braising?
3. Does the hose and regulator between the unit and the propane tank, come with the sear box?
(https://i.imgur.com/HA1fmQLh.jpg)
(https://i.imgur.com/p74I91ih.jpg)
(https://i.imgur.com/aisTfBph.jpg)
(https://i.imgur.com/Hsz2ablh.jpg)
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Bentley,
If the diffuser plate was removed and you only had the cast iron grate, do you feel it would still be an ineffective heat source forpots.
I apologize for bothering you with this, but I am seriously considering this sort of thing, and this potentially could be the one.
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Bentley,
If the diffuser plate was removed and you only had the cast iron grate, do you feel it would still be an ineffective heat source forpots.
I apologize for bothering you with this, but I am seriously considering this sort of thing, and this potentially could be the one.
I just don't see the option as viable for a pot. The stove top in the kitchen would be far more appropriate. Not to say that you couldn't, but it seems counter productive. If yer pot covered the entire burner area, that would be different.
:2cents:
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Bobitis,
In all seasons I cook outside. I have an electric stove and I hate it! I currently have a gasser along with my PG. The out burner on the gasser is a joke. If it's the slightest bit windy it can go out and it really doesn't have any power. Many of the dishes I prepare are traditional recipes that I attempt to convert to "Cue" preparations. But, in some cases, for some operations you need a burner and taking the show inside while stuff might be also happening in the PG at the same time just doesn't work. I'm sure the unit is out there. ... Just haven't pursued it yet. I just thought that with the screen taken out and the double pipes close together as they are, that I might have the horsepower to make it happen.
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My friend, this is why we do these.
If you removed the black piece and the silver piece with many holes, it would be much more effective in that configuration.
If the diffuser plate was removed and you only had the cast iron grate, do you feel it would still be an ineffective heat source forpots.
I apologize for bothering you with this, but I am seriously considering this sort of thing, and this potentially could be the one.
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My friend, this is why we do these.
If you removed the black piece and the silver piece with many holes, it would be much more effective in that configuration.
If the diffuser plate was removed and you only had the cast iron grate, do you feel it would still be an ineffective heat source forpots.
I apologize for bothering you with this, but I am seriously considering this sort of thing, and this potentially could be the one.
are you sure ? any chance of an objective test . maybe pre-heat for a certain time period , then how long to how hot on both ?
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Had a nearly identical burner on the rangetop in my last house. Mine was 15,000 BTU. The camp chef site says 16,000 BTU for theirs. Inside with no wind and at room temperature it was slightly underpowered for rolling boil, but was perfectly fine for simmering or other lower heat applications. I actually removed the cover plate over mine thinking it would provide some extra power. It actually worked worse because there was nearly zero heat outside of the actual flame. Factor in the outdoors, and I believe Bentley's original assessment is probably accurate. It would work ok, but not better than OK. And also very inefficient. Obviously, this is not an apples to apples comparison, but I would bet some money the functionality of my old burner and this one is very similar.
(https://i.imgur.com/XHLD2AJl.png)
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No I am not. No, and I will tell you why.
I trust FMT and he basically just gave me the data. And I am not going to waste my money on gas to show a test on an option that is not designed to do what folks are asking for. It is a Sear Box, it was sent here to be a sear box, not a side burner...and that is how we will test it!
Hope that answers your question.
are you sure ? any chance of an objective test . maybe pre-heat for a certain time period , then how long to how hot on both ?
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As I said, I apologize for the inconvenience. That's fine.
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I did not say it wasn't tender, I said it was not as tender as it could have been.
Ok not as tender, not a moist and my point was the Butt was under cooked for Pulled Pork which would 100% contribute to that, if the Butt had been cooked to probe tender, the IT would have had been higher than 202 and you would probably or most likely have a different perspective. I understand Bentley said he ran out of time and had to pull early, I wasn't criticizing Bentley on his cook just stating a fact it wasn't cooked as well as it could have been due to time constraints. Plenty of people winning good money on the comp circuit cooking at 300/325/350 if cooking hot was a disadvantage they wouldn't do it.
That being said when using a PG I'd rather cook at much lower temps to try and impart more smoke flavor.
Sorry for the distraction and I'm glad to read the rest of the WoodWind performance test, looks like a great PG for the money.
Yes, and being competition cooks and pellet pit users for over 15 years, we would not have known that but for your insight. But I am not criticizing you or you painfully obvious observations.
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Today was a loss. I battled equipment, hardware and weather and I lost on each count. I am done trying to test in 90° temperatures & 70° Dew Points. Our weather is supposed to have a cold front moving in this weekend, if it does, I will resume.
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The sear box on my Woodwind doing what it was made for.
[ Invalid Attachment ]
Pork chops after an hour or so on High-Smoke and then onto the sear box.
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Today was a loss. I battled equipment, hardware and weather and I lost on each count. I am done trying to test in 90° temperatures & 70° Dew Points. Our weather is supposed to have a cold front moving in this weekend, if it does, I will resume.
our late summer heat wave broke last night... it's back to more 'fall' like temperatures in Southeastern Michigan now... so the cool should be to your place tonight or tomorrow...
Oddly... Detroit had a record high of 92F on Monday ( I think it was Monday )... the local weather man said it was the hottest day of the year so far... (I sure hope we don't get hotter from here on out ). Normal Michigan summer, we get close to , or just above 100F at the end of July or early August... First time I personally remember the second week of September being above 90F around here....
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New data posted.
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Today was a loss. I battled equipment, hardware and weather and I lost on each count. I am done trying to test in 90° temperatures & 70° Dew Points. Our weather is supposed to have a cold front moving in this weekend, if it does, I will resume.
our late summer heat wave broke last night... it's back to more 'fall' like temperatures in Southeastern Michigan now... so the cool should be to your place tonight or tomorrow...
Oddly... Detroit had a record high of 92F on Monday ( I think it was Monday )... the local weather man said it was the hottest day of the year so far... (I sure hope we don't get hotter from here on out ). Normal Michigan summer, we get close to , or just above 100F at the end of July or early August... First time I personally remember the second week of September being above 90F around here....
I've been in Chicago for a week and a half. The first week was record setting temps all in the 90's. Dropped into 70's yesterday. It is going back to mid 80's when I return back to Chicago next Monday. More heat may make its way East next week.
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I stated my feelings earlier about the biscuit tests. Others like it and want it, so I will try and make a compromise. I will post them in comments and will not make them an official part of Performance Tests. And I will give you my reasoning, it is very relevant for this unit and probably will be for others. My biscuit recipe calls for 450° for 12-15 minutes. There is no 450° setting on the Woodwind. So I ask you, is that a fair test? Having said all this I give you results.
Woodwind set on 400°, biscuits cooked for 15 minutes. Flour, buttermilk, lard, salt and sugar.
(https://i.imgur.com/lGWj6wzh.jpg)
(https://i.imgur.com/1ItrVYUh.jpg)
(https://i.imgur.com/lXU8wash.jpg)
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I am kind of a purist. The Woodwind Sear box does a great job at charring food. I am a purest, and like my meat grilled over hardwood...so I give you that in the Performance Tests with a chicken breast.
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The chicken was very good. Tender and moist. I was surprised by the grill marks.
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The biscuits cooked pretty well. So the Woodwind did a nice job...the only issue was, it was not Southern Biscuit mix, it was my biscuits from scratch...and they simply are not good, so they will be made into a Bread Pudding, which is on the Woodwind right now! 350° for 1 hour!
(https://i.imgur.com/yssxBW9h.jpg)
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Having cooked the Biscuit's, Bread Pudding and Banana Bread, I believe I can Objectively say the Woodwind Bakes very well!
(https://i.imgur.com/QYur5JEh.jpg)
(https://i.imgur.com/j32vdKBh.jpg)
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On to 35 Day Wet Aged Angus Flank for a couple of hours of Smoking with Woodwind on Low Smoke setting then a quick sear on the Sear Box, for some modified Fajitas.
(https://i.imgur.com/60a7QMKh.jpg)
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Fajitas cook posted!
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Will do a video of smoke output and mobility and a couple more cooks, but we are coming to the end of this Performance Test, so if there is something you want to see or wanted to and have not, let me know and we will see if we can do it.
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It may have been mentioned somewhere, and I missed it. I am still uncertain on this. Does the lid need to be closed on the sear box when in use or kept open?
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Mobility Video posted.
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It looks real mobile, but your a pretty big ole guy and could probably move a small car around that easy. :)
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Sorry man, I just missed this! Any way you want to cook with it! Old pellet cooking lid down habits!
It may have been mentioned somewhere, and I missed it. I am still uncertain on this. Does the lid need to be closed on the sear box when in use or kept open?
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Is there a range of temp on the sear box like a low/med/high or something or is it always on high? Wondering if that sear box could be used for hot dogs, sausage, chicken breasts, etc. I have a friend looking for a pellet grill and if the sear box is like a mini gas grill this may be the one for him.
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Yes, High, Med, Low...All those items you mentioned. I did Brats on it! I would be lying if I said it is not a convenient thing to have on the side of a pellet grill!
Is there a range of temp on the sear box like a low/med/high or something or is it always on high? Wondering if that sear box could be used for hot dogs, sausage, chicken breasts, etc. I have a friend looking for a pellet grill and if the sear box is like a mini gas grill this may be the one for him.
(https://i.imgur.com/wUYKacQh.jpg)
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Thanks, looks like a great unit that is very versatile.
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I never thought the point of a biscuit test was to make perfect biscuits, but rather to have a visual of how even things cook... Either way, the test showed me two things... ( or at least it and your commentary did... ) First thing it showed me is the heat distribution isn't too bad... The second thing I learned from it, is there is no 450F setting on the Camp Chef...
I think doing the biscuit test at the closest setting you could get , and making note of it, is perfectly fine.
Now, as for not having a 450F setting in general... that's shame. I really don't hardly understand this day and age , why a wider range of temperature settings can't be put on a digital pellet grill control. Surely to add ability to set in virtually any increment is not that difficult to do.
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It is, it just seemed to me it was always a skewed test to go a put a biscuit on a part of a unit where you knew it was going to cook faster then the other parts!
Since the unit gets to over 500° on high, that is good for hardwood searing.
And to be honest with you, I cant think of one other thing I cook at 450° other then biscuits, so I guess that is not a game changer for me! But I sure agree that a 1° increment controller seems in this digital age like it should be here by now...
I never thought the point of a biscuit test was to make perfect biscuits, but rather to have a visual of how even things cook...
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My Woodwind burning Pit Boss Comp Blend on max peaks at about 440. I may try some other pellets to see if I can get it higher, but for most of my cooks I use high-smoke and if needed the sear box.
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Had a motor issue, the Manufacture has sent a new one, should be here Thursday. Will do Smoke Output video and this will be a wrap!
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Motor arrived today, very simple to install, one plug and the shear pin. Will try and do smoke video in next couple of days and we will be done!
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Which motor failed and are you going to take some pics of the inside?
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The auger Motor. Pictures of the inside of ?
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I'm sorry. I thought you might have to take off the cover where the auger motor, fan and whatever else is hiding in there.
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Well, I finally got it done. Life eased up enough to allow that. My apologies to Camp Chef for this! We want them to know we appreciate there patience!
We say thank you to CampChef for allowing us to Performance Test the Woodwind with sear box.
Innovative features. Cooks well, and I believe anyone who purchases one will be very satisfies with its output!
Many, many thanks Camp Chef!
Also know that Camp Chef donated the Woodwind to the Richardsville Volunteer Fire Department, and we are going to deliver it today. They will be Tweeting out a photo and I will also try to Tweet one, along with posting photos here of the delivery!
Big Atta Boy to Camp Chef for this!
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Pellet Fan and its Members say thank you for donating the Woodwind w/Sear Box to the Richardsville Vol Fire Department! It will be used to raise money to help support the VFD and its mission to help rural families in Culpeper County...A Big Attay Boy!
(https://i.imgur.com/LEYXtvrh.jpg)
(https://i.imgur.com/xTAOakth.jpg)
(https://i.imgur.com/kutpRWSh.jpg)
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No leaks, a lot of swirling wind...video does not do the unit justice!
The smoke video appeared to show a lot of leaks...or was it just swirling after the exhaust?
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Outstand thread! After reading all of this and the PT, I come to the long last decision of pulling the trigger on the Woodwind. The constant research and mixed reviews on other Pellet Smokers have finally ended.
Thank you for all your time and effort,
[size=78%]PaPaGrizz [/size] :beer:
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You will enjoy this unit! Will you get the sear box?
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You will enjoy this unit! Will you get the sear box?
Would love to, but for now I'm getting the jerky rack, front shelf and all the other "Free" goodies they are offering right now :cool:
I have a gasser right now I can use for reverse sear, but maybe in the near future I'll get the sear box and sell the gasser.
Thanks again for your in depth PT, it really helped me to quit over thinking my investment in a Pellet Pooper.
PaPaGrizz
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Just pulled the trigger :cool: :cool:
Items Ordered
[/size]Product Name
SKU
Price
Qty
Subtotal
Subtotal
$818.97
Shipping & Handling
$0.00
Grand Total
$818.97
Pellet Grill and Smoker ShelfPGSHELF$36.99 Ordered: 1$36.99
Woodwind Pellet GrillPG24WWS$699.99Ordered: 1$699.99
Cherry BBQ PelletsPLCY$0.00 Ordered: 1$0.00
Pellet Grill Patio Cover - 24"PCPG24$0.00 Ordered: 1$0.00
24" Pellet Grill Jerky RackPGJERKY$81.99 Ordered: 1$81.99
Stainless Steel Grill Box SpatulaSPGR$0.00 Ordered: 1$0.00
Thanks for the help, and I will post the First smoke, weather it's Good, Bad, or Ugly :bbq: