Thanks! I totally nerded out and watched the entire thing. Pretty interesting.
I want to buy a smoker (3 Viewers)
- Thread starter liftapint
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Jake14mw
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If you have a Tractor Supply Store near you, they have the highly rated Bear Mountain pellets 20 pound bag for $10. https://www.tractorsupply.com/tsc/p...OBStmXJhigWNoDVMs-qTsUXhEmDOZZpBoCTaYQAvD_BwE
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Quad Johnson
Two Pair
Late to the party but I have 3 big green eggs for what it's worth in regard to endorsing the ceramic kamado smokers.
If I were starting all over again today, I'd probably go Kamado Joe since they throw in so many accessories for free.
If I were starting all over again today, I'd probably go Kamado Joe since they throw in so many accessories for free.
Old State
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Well if the decision is being made to definitely go the ceramic Kamado route, I’ll add my two cents.
I spent a long time researching and handling the various brands. When you compare all of them the Kamado Joe line has the best gasket system, chimney vent, and hinge. They also seem to be the first to market with cool innovations.
The Green Egg and the Primo definitely lag behind in the at regard. Recently Primo updated the hinge and chimney and also went to stainless racks. Unfortunately they still have the old felt gasket…which isn’t bad just not as nice at Kamado Joe’s stainless mesh one
If you are choosing between a round Kamado…the Joe is the nicest.
But there is another important design feature to consider …SHAPE. The Primo is the only one that is oval. The oval design offers significant advantages in the most important areas. It allows you to more easily fit larger cuts like briskets and long racks of ribs plus it’s actually effective for two zone cooking. A round grill just can’t really manage that. It’s also the only one made in the USA. For those reasons I went with the Primo and its the only one I’d consider.
You may spend a bit more on some of the accessories the Joe may include, but at the end of the day it’s round vs oval. Oval wins in a big way IMO. If K Joe made an oval maybe I’d do that but they don’t and Primo has a patent on it.
I spent a long time researching and handling the various brands. When you compare all of them the Kamado Joe line has the best gasket system, chimney vent, and hinge. They also seem to be the first to market with cool innovations.
The Green Egg and the Primo definitely lag behind in the at regard. Recently Primo updated the hinge and chimney and also went to stainless racks. Unfortunately they still have the old felt gasket…which isn’t bad just not as nice at Kamado Joe’s stainless mesh one
If you are choosing between a round Kamado…the Joe is the nicest.
But there is another important design feature to consider …SHAPE. The Primo is the only one that is oval. The oval design offers significant advantages in the most important areas. It allows you to more easily fit larger cuts like briskets and long racks of ribs plus it’s actually effective for two zone cooking. A round grill just can’t really manage that. It’s also the only one made in the USA. For those reasons I went with the Primo and its the only one I’d consider.
You may spend a bit more on some of the accessories the Joe may include, but at the end of the day it’s round vs oval. Oval wins in a big way IMO. If K Joe made an oval maybe I’d do that but they don’t and Primo has a patent on it.
Quad Johnson
Two Pair
@Old State I never took the shape into consideration. Makes sense but I'm too far invested in BGE for a do over.
You do make a case for the day when one may topple over and need replaced. lol
You do make a case for the day when one may topple over and need replaced. lol
Old State
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Totally understandable and if you have three, lack of cooking area isn’t an issue!
I will make one more recommendation to the group here though….which ever brand you buy, buy the biggest one (though I think the G Egg has a ridiculously big one…so maybe not that
)With the Primo the largest and XL is the most popular size and it doesn’t feel big…it seems appropriate. It’s 680 sq in so Id recommend around that size what ever company you go with.
Quad Johnson
Two Pair
I would go as far as to say don't buy the biggest one, suck it up and buy two.Totally understandable and if you have three, lack of cooking area isn’t an issue!
I will make one more recommendation to the group here though….which ever brand you buy, buy the biggest one (though I think the G Egg has a ridiculously big one…so maybe not that
With the Primo the largest and XL is the most popular size and it doesn’t feel big…it seems appropriate. It’s 680 sq in so Id recommend around that size what ever company you go with.
Having the capability of two temps is so much better. You make the case on size for brisket but I personally love my MiniMax BGE for one single pork butt low and slow and then I will fire up my medium or XL for cooking sides over grilling heat. I always look for excuses to get all 3 going too. Haha
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Old State
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That would be nice. But I’m assuming most are only willing or able to have one
I pretty much BBQ everything at the same temp…275°. For brisket I now start at 250 for a few hours then jump up to 275. I’ve used the extension racks to get a lot of food on in one cook on one cooker!
Quad Johnson
Two Pair
I mean it is the PCF way to spend money. I transitioned here from a barbecue forum so the ven diagram of enabling has lots of overlap my friend. lolThat would be nice. But I’m assuming most are only willing or able to have one
I pretty much BBQ everything at the same temp…275°. For brisket I now start at 250 for a few hours then jump up to 275. I’ve used the extension racks to get a lot of food on in one cook on one cooker!
View attachment 920535
Which BBQ forum. I used to spend a LOT of time on The Smoke Ring.
Quad Johnson
Two Pair
Smoking Meat Forums and one of the BGE forums. I forget which one specifically.
Jake14mw
Flush
So, I got my Camp Chef Pellet grill. Very happy about it so far, I think I got a really good deal. I have watched a ton of videos about it, but two things that I did not notice or understand from the reviews: 1) The thing is f'ing heavy!!! Not easy to move around. 2) It does not seem to be producing much smoke at all!
Now regarding the smoke, yes, I certainly did learn from the videos that pellet grills don't produce as much smoke as some of the other types of smokers, but this seems to be a much bigger difference than I thought. I was expecting less smoke, but what I'm surprised about is that in many cases when I look out there, I see NO smoke coming out of it. I am coming from a Masterbuilt electric smoker that is not known to generate a ton of smoke or produce smoke rings, and it seemed to produce a lot more smoke than this Camp Chef is producing. It seems that the smoke in this unit is very intermittent, a good amount of smoke one minute, none the next. I have it currently set to 230 degrees. With pellet smokers, the lower the temperature the more smoke, is that correct? I haven't seen videos talk about that really.
Thanks for any help/advice!
Now regarding the smoke, yes, I certainly did learn from the videos that pellet grills don't produce as much smoke as some of the other types of smokers, but this seems to be a much bigger difference than I thought. I was expecting less smoke, but what I'm surprised about is that in many cases when I look out there, I see NO smoke coming out of it. I am coming from a Masterbuilt electric smoker that is not known to generate a ton of smoke or produce smoke rings, and it seemed to produce a lot more smoke than this Camp Chef is producing. It seems that the smoke in this unit is very intermittent, a good amount of smoke one minute, none the next. I have it currently set to 230 degrees. With pellet smokers, the lower the temperature the more smoke, is that correct? I haven't seen videos talk about that really.
Thanks for any help/advice!
Probably a dumb question, but are you setting the smoke level in addition to the temperature? It is adjustable 1-10.
Jake14mw
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Thanks, yes, I set it to 7.
Old State
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I have no experience with pellet grills but white smoke is not a good thing for BBQ. With traditional offsets or kamados you was what they call “blue” or “clear” smoke. Best way to judge is to put your hand over the smoke stack and smell it. If it smells like sweet smoke (or like good BBQ) then you are good to put food on. If it smells chemical like wait.
From what I’ve learned from research is that pellet cookers do give a lighter but more mello smoke flavor than an offset and cleaner than a Kamado. Some like it.
Also, check out Mad Scientist BBQs video comparing pellets as he feels strongly they are not all equal.
Thin blue smoke is what you are looking for.
FilthyMcNasty
Pair
I too have 3 Big Green Eggs like @Quad Johnson , I agree with the statement he made regarding buying two. Total game changer.
Quad Johnson
Two Pair
Hey, a fellow egghead. Glad to see a fellow glutton for wallet punishment in another venue.
One thing I do to get more smoke early on is to ramp up to my target temperature. Each time the pellet smoker control increases the temp, there a little burst of extra burning producing more smoke. So If I want to smoke at 225, I'll start at 170 for 15-20 minutes. Then go to 195, then 210, then finally 225. I've had good success with this method.
And yes I've heard that some pellets use the whole tree and have some bark in the pellets which produce more smoke flavor.
Jake14mw
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So, again... loving the new camp chef so far. I was able to pick up a NIB Sidekick propane burner attachment from Facebook Market for $125. So now, I have what I consider a bargain setup that can both smoke and grill for me. I was wanting to update my controller to wifi, found this for an unusually low $99 https://www.murdochs.com/products/o...ries/camp-chef-wi-fi-controller-for-woodwind/ . Did some research, it seems that Camp Chef made these replacements with the two screw retrofit mount over a year ago, but I'm not sure whether this one will fit by the picture. The Product Description does say "Calling all Camp Chef pellet grill owners. Bring your existing pellet grills up to speed by installing the new PID and WIFI enabled controller. This quick and easy Retro Fit is not only sleek, but will have you kickin' your feet up on the couch..." If not, I should be able to fashion something to make it fit (I hope!)
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I am almost certain the Woodwind controller will work with any Camp Chef pellet grill.
VivasTable
Two Pair
I've had my CampChef Woodwind smoker for about 4 years now. The hilarious ad video they had really got me, haha. I like it ok, other than the fact it takes electricity to run. It does produce light amounts of smoke and only really billows smoke when it feeds more pellets every so often. What is fantastic is that it also serves as an Oven. So on big holidays that I am hosting, I often cook 1 of the protiens in it (Usually a Turkey) I do find myself smoking on my cheap Weber kettle more than anything with the Slow N Sear addition. I'm about to get rid of all my grills and replace it with the Weber Summit Kamado style smoker/grill. I think I can do almost anything with this. https://www.bbqguys.com/weber-grill...5_KFnoOaR1xFuCeF82x2itHaBH8BLRYBoCX5EQAvD_BwE
Jake14mw
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Yes, from what I have read, electronics wise, it will definitely work. It's just the mounting plate I'm not sure of. In the non-Woodwind models, the mounting plate has one screw on the top, and one on the bottom, and is longer. In Woodwind grills, there are two screws on the top that screw in from inside the hopper. This video shows how it's done.
By the pictures on the Murdoch's website, I suspect that the retrofit mounting plate does not come with the one I bought. If it does, I will be ecstatic!
Jake14mw
Flush
So, I'm ecstatic! The controller came. It has the mounting plate and four probes!! For $99! For any Camp Chef pellet grill owners, I highly recommend the updgrade. https://www.murdochs.com/products/o...ries/camp-chef-wi-fi-controller-for-woodwind/
that's a sweet deal. i can't justify the cost to upgrade over my current wi-fi controller, but to upgrade the older dial one, that's an absolute no-brainer.
Cheroczech
Pair
Just throwing out this general advice from someone who lives in a dry climate. If your county has frequent burn bans like ours, strongly consider a pellet smoker over an offset or charcoal. There are entire summers where pellet smokers are all that's allowed.
Jake14mw
Flush
Just an update for folks. I'm LOVING my Camp Chef Pellet smoker! Such a big step up for me from my Masterbuilt. The new controller is working great, I really love the wifi feature, but it was a big PITA getting it to work! Have done chicken, steaks, ribs, pulled pork. Brisket will be next. A butt is on it right now!
I asked a buddy of mine, who has a new outdoor kitchen with built-in smoker, if he could smoke some peppers for me. Turns out he still had his old smoker and was going to toss it - he gave it to me instead!
He showed me how to use it yesterday so I'm starting my first smoke today: Guero (with pears, onions and lemon to make sauce), Manzano and Habaneros. The majority of the Manzano and half the habaneros will be dehydrated and made into powder. The rest will be made into sauce.
He showed me how to use it yesterday so I'm starting my first smoke today: Guero (with pears, onions and lemon to make sauce), Manzano and Habaneros. The majority of the Manzano and half the habaneros will be dehydrated and made into powder. The rest will be made into sauce.
Meet up hot sauces are going to the next level!
RocAFella1
Royal Flush
420 and hot sauces!
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