You're welcome. I can't offer up what it used to be like, but at lower temps it does seem to put out some smoke but it is more of a cyclic type smoke (light then heavier then light then heavier). It definitely puts out more smoke than my Timberline 1300.Thanks for all the info posted about this and the Smokefire. So how do the new 1-10 smoke settings on the woodwind compare to the old low and high smoke settings? Does it smoke constantly or intermittent?
Just so you know, the Woodwind tops out at 500 degrees. If you look back at my Tri-Tip post, you can see that it can really sear. What I did not like was the stock grates and finding suitable replacements would be recommended. I don't like coated anything. The crappy fitting door was also something I didn't care for, nor the choked off smoke stack. I fixed all that and it runs like a dream. It has not had one issue since I put it together. It's going to join my fleet on the patio as I'm sending some other smokers off to pasture or as I call it, making a buck or two on CL. By the end of this weekend, my Cookshack PG1000 and Timberline 1300 should be down the road. It also runs pretty efficiently in terms of pellet consumption.Would you call the camp chef a keeper? My smokefire even after auger replacement struggles past 500 and weighing a replacement now. Thanks.
Thanks. I liked the flavor the green onion added when cooked, so I think I'll keep doing that. Normally I just loosely ball 80/20 and season with either salt and pepper or McCormicks steak seasoning (not Montreal steak).Smash burgers are awesome but you've taken them up a few notches. Nicely done!
Personally, I subscribe to the notion of "leaks". Sure, it could be an excuse by Weber and others because, let's face it, it can be challenging to manufacture a product where every piece fits perfectly given stack-up tolerances, but with respect to items such as forced-air pellet smokers and other grills or smokers that rely on intake and exhaust, I choose to believe they are not designed to be airtight.Leaking by design??? Oooookay...
That would be my preference as well. Of course, I have no experience with pellet grills so maybe this is a design strategy?I actually believe them based upon how choked off the smoke stack was. I bet they did it for more even temperatures. However, I'll go with less leakage and some variation in temps.
I saw one person that put weather stripping around the lid. Not like fire resistant nomex, actual weather stripping...I can’t remember where to give links, but I’ve read a couple different places of people putting gaskets on their Camp Chef lids and having issues and then removing the gaskets and being happy again. They definitely haven’t designed theirs not to leak.
The Smokefire is still going to have some teething issues. Weber appears to be actively trying to sort things out. If you want a more mature cooker, I think the Woodwind is a good choice. If you want some of the best results you can achieve from a pellet smoker then the Smokefire deserves strong consideration.I’ve read through the thread, and I’m looking for advice on a pellet smoker from Dave or others that have used the Weber and/or Camp Chef Woodwind. I want to purchase a pellet smoker and I’m torn between the Weber and Camp Chef. Should I go ahead purchase the Camp Chef or wait to see if Weber can resolve the issues with their smoker? Any advice would be appreciate.