Probably pulling trigger on Camp Chef Woodwind; anything I'm missing?

[Fishwater2002]

Originally Posted by kiva822

My main thing with the direct grilling feature is that I'm usually doing reverse sear and, thus, would have to wait for it to come up to temperature to use it. Due to the velocity of internal temperatures, and the subsequent brief continuing and then drop in temp while you wait, it can be hard to get the final internal temp right. I find the sear station fixes that problem and so I won't have frequent use for the direct grilling feature.

However, I can imagine doing some asparagus or sausages or other things I don't typically do low and slow but want to get some color. We'll see.

Thanks for the insight. I see your point, I did steak this week on mine using the reverse sear on my sear box which is super quick. I’m more wondering about the simple things like burgers, dogs & chicken. Thinking maybe run the cooker at 350-400 with the protein off to the right side then move them over the flame for a little char, basically 2 zone like I do on the kettle.

[kiva822]

Delivery today




Couple each of

Apple Blend
Hickory Blend
Char Hickory
100% Hickory
Competition Blend
Pecan Blend

will figure out what I like. I found a local independent selling for $12/bag which is best in area by a few bucks.

[Fishwater2002]

Originally Posted by kiva822

Delivery today




Couple each of

Apple Blend
Hickory Blend
Char Hickory
100% Hickory
Competition Blend
Pecan Blend

will figure out what I like. I found a local independent selling for $12/bag which is best in area by a few bucks.

Very nice, please update the thread after you try a few of the blends. I only have a few choices locally but considered ordering some just to try.

[kiva822]

I am finding that my familiarity with the new grill and experimenting with the smoke settings are confounding any conclusions I can draw. I did a turkey with pecan. Very light flavor, but that was on smoke 10 and 190 for 20min then smoke 5 at 325 for rest of cook. Turkey wasn’t great, but it was a big bird, so was probably that.

I haven’t been using it a ton since I’ve been making soups. Did 100% hickory for the double smoked ham and it was fab.