Pellet Fan
Pellet Fan Performance Testing & Product Tests => Performance Tests => Topic started by: Bentley on September 18, 2017, 12:55:49 PM
-
Performance Test Camp Chef Woodwind.
The discussion thread here for the Camp Chef Woodwind (https://pelletfan.com/index.php?topic=492.msg4363#msg4363)
Website for Woodwind (https://www.campchef.com/woodwind/woodwind-grills/camp-chef-woodwind-pellet-grill-with-sear-box.html)
Manufactures Name: Camp Chef
Model Tested: Woodwind Grill – PG24WWS
Finish's Available: Stainless Steel Lid/ Rest of the body Black Powder Coat.
Overall dimensions: Ht: 32.5†Length: 51†Width: 31†(From Stack to Handle)
Weight: 146 lbs.
Total Number of Cooking Grill surfaces: 2
Dimensions of Grill(s) surface: Main 21.875†X 19.5“ 427 SqIn.
2nd Shelf 24 X 6 144 SqIn
Grill Surface Material: Main Enamel Coated/Warming: Stainless Steel
Pounds of pellets held in hopper: 18 lbs.
Gauge of steel: 18 gauge for the body/barrel. 14 gauge for the lid (Stainless Steel).
Ash Management – Patented Ash-Cleanout
MSRP: $699
Options: Sear Box MSRP $249.99
Woodwind Pellet Consumption/Pellet used for Test--Smoke Pro Competition Blend Pellet-Weather Conditions/85°f, unit in shade, wind <2mph.
Unit controller set to "High" position (Chamber was appx 500°). 1lb. of pellets took 24 minutes which equates to 2.5lbs./hour.
Unit controller set to 350°f. 1lb. of pellets took 42 minutes which equates to 1.42lbs./hour.
Unit controller set to 175°f. 1lb. of pellets took 102 minutes which equates to 0.58lbs/hour.
(https://i.imgur.com/glpMqv4h.jpg)
-
The unit arrived in great shape!
(https://i.imgur.com/EcYTJkmh.jpg)
(https://i.imgur.com/s5z9g0Dh.jpg)
(https://i.imgur.com/m5uXGNqh.jpg)
(https://i.imgur.com/aNHej2oh.jpg)
-
Assembly took about 35 minutes. Very straight forward, no issues. Allen wrench included and used on legs, which went in and lined up with no issues. You will need phillips head screw driver for exhaust, side table and lower shelf.
(https://i.imgur.com/glpMqv4h.jpg)
(https://i.imgur.com/nIpTSvsh.jpg)
(https://i.imgur.com/hNaERq2h.jpg)
(https://i.imgur.com/TCL8xV2h.jpg)
-
The combustion chamber with the device that opens the chute that allows the ash to dump. Looking down into the open chamber into the ash catch device under the unit. The lever that opens the chute. The ash cup under the unit.
(https://i.imgur.com/dXi2Usah.jpg)
(https://i.imgur.com/lOh1avmh.jpg)
(https://i.imgur.com/J08MjM8h.jpg)
(https://i.imgur.com/jTnZAe5h.jpg)
(https://i.imgur.com/C933iBFh.jpg)
-
The Woodwind controller.
(https://i.imgur.com/mOtTt4wh.jpg)
-
Heat diffuser, grease tray, main grate and warming (2nd) shelf. (Metal used and gauge TBD)
(https://i.imgur.com/3DvwBDuh.jpg)
(https://i.imgur.com/vBf2Xs4h.jpg)
(https://i.imgur.com/iF6OHKPh.jpg)
-
3 minute Video Overview of Woodwind.
Woodwind Video Overview (https://youtu.be/O9E3GvfMaL4)
-
A 30 second video of the pellet dump and the rake tool. Maybe you use it, maybe you don't. It is still a nice feature to have if you need it!
Woodwind Pellet Dump (https://youtu.be/OYu-NUkigVU)
-
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."
-
Woodwind Pellet Consumption-Smoke Pro Competition Blend Pellet-Weather Conditions/85°f, unit in shade, wind <2mph.
Unit controller set to "High" position. 1lb. of pellets took 24 minutes which equates to 2.5lbs./hour.
-
Woodwind Pellet Consumption-Smoke Pro Competition Blend Pellet-Weather Conditions/85°f, unit in shade, wind <2mph. Unit controller set to 350°f. 1lb. of pellets took 42 minutes which equates to 1.42lbs./hour.
.
-
Woodwind Pellet Consumption-Smoke Pro Competition Blend Pellet-Weather Conditions/77°f, unit in shade, wind <2mph. Unit controller set to 175°f. 1lb. of pellets took 102 minutes which equates to 0.58lbs./hour.
-
3.3lb Atlantic salmon. Brined for 4 hours in 6% solution. 225 for 35 minutes, then turned up to 350° and cooked till 118°. Taken out and Woodwind turned to high, when Woodwind hit 475°, fish put back on and cooked to IT of 137°!
(https://i.imgur.com/gYzIxbqh.jpg)
(https://i.imgur.com/3qCH0bmh.jpg)
-
The components of the Sear Station attachment. If you add this option, you do need to be aware that the LPG tank is not included.
(https://i.imgur.com/WnTNYkNh.jpg)
(https://i.imgur.com/Eco55XQh.jpg)
(https://i.imgur.com/6wHo9lfh.jpg)
-
Again, a pretty simple installation. 5 bolts with a 6th for leveling. 10 minutes tops.
(https://i.imgur.com/kAd19FVh.jpg)
(https://i.imgur.com/hDoblIwh.jpg)
(https://i.imgur.com/wZpcsYmh.jpg)
(https://i.imgur.com/JZVdsQXh.jpg)
(https://i.imgur.com/638Nw8uh.jpg)
(https://i.imgur.com/sN6vnBkh.jpg)
(https://i.imgur.com/3wMP0tlh.jpg)
-
There is no way to make your uncles 35 year old propane tank pretty, so I did not try.
(https://i.imgur.com/OcpfqiKh.jpg)
(https://i.imgur.com/16QPSHHh.jpg)
(https://i.imgur.com/futudVoh.jpg)
-
I was not afraid that the Sear Box alone would make the Woodwind unwieldy, but I was afraid it might when the LPG tank was added. It was an unwarranted fear. The pellet hopper was empty when I added both the Sear Box and LPG tank and there were no issues even then.
-
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.
I will also add, the Sear Box igniter is part of its temperature control knob. I believe it is Piezoelectric, and when you turn it on makes the reaction happen.
(https://i.imgur.com/1jkRRDPh.jpg)
(https://i.imgur.com/BjKwmWXh.jpg)
(https://i.imgur.com/yNEkqZ8h.jpg)
(https://i.imgur.com/jGYcGVTh.jpg)
-
The engineer who designed this spatula...I guarantee this person has done a lot of grilling and is a GrillMaster! The slots fit right in the groves for both this gas grate and the main chamber grates. I mean to tell you this makes things much easier!
Brilliant!
(https://i.imgur.com/CnQcoXph.jpg)
-
A Warm/Hot (Take your pick) Smoke of the 14 day cured Pork Belly. Dried on rack for 48 hours in fridge. A touch of Dark Karo syrup for cracked black pepper adhesion. As you can see, The Maverick Bluetooth Redi-heck shows internal and unit temperatures. I will shot for IT of 135°...I am gonna say 3 hours if the pit will drop down in that 150-160 range...
(https://i.imgur.com/ejCyMlyh.jpg)
(https://i.imgur.com/KvlV3HGh.jpg)
(https://i.imgur.com/Xn3Ifc1h.jpg)
(https://i.imgur.com/ChZBpWTh.jpg)
-
Pork Belly has been on just over an hour. IT is 88° and the unit is 165°...
(https://i.imgur.com/qvCyppkh.jpg)
-
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.
-
Will try a simple smoke n grill to start off with. Also show the Woodwind temperature probe. To activate, you insert probe in item you want measured, then push green button, that switches from unit temperature to probe. I will just say that the Thermapen showed 49°, the Redi-Check showed 56° and the Woodwind (after about 2 minutes in brat) showed 68° to start. Kirkland brats, will smoke for appx hour then finish on Sear Box.
(https://i.imgur.com/EszydHch.jpg)
(https://i.imgur.com/5uQdcnVh.jpg)
-
Current reading of Brat by Thermapen and Woodwind temp probe.
(https://i.imgur.com/Lf8Ivm5h.jpg)
(https://i.imgur.com/I3t7R1Zh.jpg)
-
After 5 hours in the Smoke we were at Internal Temperature on Belly of 126° and I was ready to call it quits. The Woodwind was on Low Smoke Setting, for the majority of that 5 hours, the temperatures were between 160° & 165°, I saw 172° and 158° once, so the top and bottom is pretty tight on Low Smoke setting!
In the freezer for about 2 hours and then I will slice off a couple pieces and we will see.
(https://i.imgur.com/8zVJKHEh.jpg)
-
14 second video of how the ash clean out works.
Woodwind Ash Clean Out (https://youtu.be/0UhHbzUyQbc)
-
A 7.7lb Picnic with skin cut off. Bone In. It will be cooked at 350°f till done. Molasses, seasoning salt and brown sugar for rub, no injection.
(https://i.imgur.com/ijiJtQHh.jpg)
(https://i.imgur.com/8GkGJjdh.jpg)
(https://i.imgur.com/HcBXVNth.jpg)
(https://i.imgur.com/qQBsxa3h.jpg)
-
Appx 2 hours into cook, Internal temperature of Picnic is 113°.
(https://i.imgur.com/h7tE9LLh.jpg)
-
Testing accuracy of Woodwind Temperature Probe.
(https://i.imgur.com/0zzwUfhh.jpg)
(https://i.imgur.com/Pm7RNA0h.jpg)
(https://i.imgur.com/i8cIfwxh.jpg)
(https://i.imgur.com/76XgE1fh.jpg?1)
(https://i.imgur.com/GYpIPRbh.jpg)
-
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)
-
Pulled at 202° dead center, I though it would be tender enough in center. It could have used a bit more time, but pretty sure it will be enjoyed buy the purchaser!
I like the bark this way, it is not that charcoal black 15 hour bark. It is quite desiccated, but good.
(https://i.imgur.com/auoUrCGh.jpg)
(https://i.imgur.com/7OVHusth.jpg)
-
A 1 hour graph of Woodwind run at 225° Controller setting. Picture of Tappecue probe placement and metal used for IR thermo gun reading.
(https://i.imgur.com/naZJoJ2h.jpg)
(https://i.imgur.com/daCkaxbh.jpg)
-
High Controller temperature test. Pit is advertised to go to 500°f. I apologize for the quality of the photo.
(https://i.imgur.com/SkW8dCQh.jpg)
-
Chicken Breast Grill cook. Unit set on high, bird cooked on side one for 7 minutes, side 2 until IT hit 165°, which was about 9 more minutes.
(https://i.imgur.com/YjvhADgh.jpg)
(https://i.imgur.com/9Aks24Lh.jpg)
(https://i.imgur.com/IgkTAkXh.jpg)
-
Bread Pudding cooked on the Woodwind. 350° for 1 hour or until set.
5 eggs
2 cups milk
2 cups sugar
2 tsp vanilla
Mix well, pour over bread and coat well, let sit 10 minutes.
Topping:
1 stick butter
1cup dark brown sugar
1 cup chopped pecans
Mix and sprinkle over pudding before baking.
(https://i.imgur.com/x5jTLIUh.jpg)
(https://i.imgur.com/yssxBW9h.jpg)
-
Finished Bread Pudding. I wish I had more of the egg mixture as the biscuits were so dry that it soaked up more then normal!
(https://i.imgur.com/QYur5JEh.jpg)
(https://i.imgur.com/IkKxotgh.jpg)
(https://i.imgur.com/fB7dcIGh.jpg)
-
Banana (forgot the Nut) Bread.
(https://i.imgur.com/as8ybVrh.jpg)
(https://i.imgur.com/j32vdKBh.jpg)
-
The start of Beef cook for some Fajatis...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!
(https://i.imgur.com/Dn7pWaeh.jpg)
(https://i.imgur.com/CkZJZwJh.jpg)
(https://i.imgur.com/60a7QMKh.jpg)
-
About 1 hour and 20 minutes in it is 107°. To early for dinner, so will let it go till it gets around 125° and then I am thinking 60 seconds on each side with the Woodwind Sear Box!
(https://i.imgur.com/PXl99zfh.jpg)
-
Pulled from smoke at an IT of 125°, note the 2 hour smoke ring. 90 seconds on each side on Sear Box. Way over cooked for me, pilot error, but still amazingly tender and juicy!
(https://i.imgur.com/RYMloJRh.jpg)
(https://i.imgur.com/yR55Gkfh.jpg)
(https://i.imgur.com/rV0AS6Sh.jpg)
-
On a nice flat surface the mobility is excellent!
Woodwind Mobility (https://youtu.be/mJeKC_MkqLE)
-
1 minutes video of some Flank steak on the Sear Box!
Seared Flank Steak (https://youtu.be/AkDlhlSf4pA)
(https://i.imgur.com/TIcnZEfh.jpg)
(https://i.imgur.com/0lLN8vHh.jpg)
-
The Woodwind was set on Low Smoke setting, it had run for about 25 minutes before this video was shot. Smoke Ring MHC pellets.
Woodwind Smoke Output at Low Smoke Setting (https://youtu.be/ocEiGC3Vlyk)
-
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!
-
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)