Saved up and went for the camp chef woodwind pro 36

ive done 3 racks of ribs so far and they have been great. the smoke box is excellent.

Planning to do a 19lb brisket on Thursday and smoked baked potatoes.

i was always a charcoal side stack kinda guy for like the last 8 years or so and i still stand by that they produce the best flavor. but now that i have a kid tending to a charcoal grill is just too much work. so the pellet smoker with the smoke box has been excellent making it almost set it and forget it.

what yall smoking your meats on?

smokers ar a lot of fun with great results

I was against them for a while. my dad has a cheaper end smoker that i tried a few times and it was okay i guess. but didnt really pack on the smoke like i wanted it to. so when i found the woodwind pro with the smoke box i was almost perfect for me. i can still throw charcoal flavor at my pellet grill

wow a post in culinary arts subforum how rare

I love smoking meat

Knew this was coming

while this would have been more appropriate there for sure. that side of jsp is pretty dead and wouldnt get nearly as much attention. plus ive been a GC regular for many many years so i find it appropriate for GC.

you got a smoker or are you still eating moms cooking?


other than the obvious men pleasing joke youre probably going for. on the off chance you have a smoker what you got?

This post was edited by Krugg on Apr 14 2026 04:23pm

Smokin meats

what you be smoking on my dude? I did a lot of research lately and it seems there are some really good smokers out there but the camp chef is the one that caught my attention.

double reported enjoy your trip to the irl smoker