BRISKET EXPERIMENT! WOODWIND PRO VS OFFSET SMOKER

[@AntsBBQCookout]

Hope you guys found my experiment helpful! I was a bummed that the brisket cook didn’t go to plan, but it happens sometimes. Just gotta roll with the punches. Anyways, they still turned out pretty good, and more than good enough to tell the difference between the two and give my opinion on which makes the better brisket. I have been really happy with wrapping my briskets in foil and tallow for the last few brisket cooks, so big shout out to JirbyBBQ and Goldee’s BBQ for sharing that technique with all of us! If you’re interested in knowing more about the Woodwind pro, please use my affiliate link to help support the channel click.linksynergy.com/fs-bin/click?id=/JiFG7fQeTM&offerid=680939.97&type=3&subid=0 Also, you can watch my full review of the Woodwind Pro where I cooked my first brisket on it by clicking this link kzbin.info/www/bejne/mKbakKiAgMqApcU Take care, y’all ✌️ 😁

[@edubsoultrain6792]

Thanks for your video! I would suggest when cooking a brisket on your pellet grill, start the brisket fat side down with no pan barrier. I think this will help your fat render better. Then when you are ready to foil boat, flip the brisket fat side up, with a water pan barrier. I also put tallow at bottom of foil boat. My cooker is the masterbuilt gravity 800. I love it, very versatile grill, smoker, griddle, rotisserie.

[@GM-vy1wy]

I'm going to go stick burner every time, hands down. Sitting outside at 1am with a beer in one hand and a shovel in the other...controlling a live fire to cook a huge hunk of meat 🍖. It's a primal feeling, and I feel like my brain enhances the flavor because of the HOURS of effort I put into the cook. Great video, Ant. I enjoyed it very much!

[@pizzapaul94]

If I had the space I'd love to be able to use an offset, but it's great to see that the Woodwind was able to produce great results. I definitely will grab it once my old traeger pellet smoker gives out.

[@TheDawgfathasBBQ]

Thank you for your efforts with this cook brother. Love a good brisket cook for sure! 👊

[@lakorai2]

Yeah the Snoke Daddy HeavyD can add that smoker box feature to any pellet grill or smoker

[@UABFWSS]

Good to see comparisons. Got a Woodwind Pro coming this week, anxious to see how it does compared to all the many others I've had (including offsets & gravity type grills).

[@AntsBBQCookout]

Congrats! I'm sure it'll give you the best bbq you can get for virtually no effort. Love using mine when I'm working from home. Hope you enjoy it!

[@cubamerica21]

Any updates? How has it been? I'm looking into getting the Woodwind Pro

[@UABFWSS]

@@cubamerica21 oh, yeah, fedex beat it all up. Returned it, ordered another, fedex put dents in other places. I still had put them together and ran, cuz i just had to see how it did. Long story short, i wasn’t impressed, but it did make really nice bark, the smoke was elevated, but just not to my liking. Without the wood cooker insert, it barely made smoke regardless of smoke setting or pellets, had terrible mood swings and zero ability to actually grill. The second one, even with the valve open (visibly) wouldn’t ignite wood chunks in the insert thing. Returned it and got another gravity 800 for low n slow and an okj 1200 gen 2 for quick cooks and true quick grilling ability.

[@cubamerica21]

@UABFWSS-RC-Sharpening wowwwwww! Thanks for this! A buddy of mine at work has his in boxes and was gunna put it together today so I'll tell him to look out for damage. Thanks so much for the update!

[@UABFWSS]

@@cubamerica21 yeah, the shelves slide around and ding the middle grill sheet metal outward where the corners hit. Just cosmetic, but both had multiple dents from that same thing. Then the second one looked like they used 3 tubes of caulk to seal all the seams, maybe a friday afternoon quittin time build, lol. Oh, the second one, the hopper was bent enough that it pulled the two screws out (inside hopper on bottom). Camp Chef sent me the whole box 1 or 2 that has the hopper, controller, etc in it (at that time, i was gonna keep the grill).

[@tfries72]

Yoder or campchef WW pro? The build quality on Yoder looks exceptional but I feel the WW pro will make tastier food not sure

[@ShaneT12]

Love the channel, Ant! Would be great if you came out with some more pellet grill content especially the Woodwind Pro!

[@AntsBBQCookout]

Awesome! Glad you do, next video i am using the wooswind pro. Stay tuned

[@AngryBullBBQ]

With the boat did you try upping to 300 to try to get rendered fat? I think in video you only went to 250. Plus i recently got the woodwind and find the top grate is 20-30 degrees less than my pid shows. I use and external thermometer so i can see temp close to the meat. Thanks.

[@troyv8302]

Nice comparison cook. The results were what I expected. I don't have an offset but it is the king for a reason. Nice to know the Woodwind Pro does a good job as well. Thanks!

[@benhikingoutdoors1632]

I think I might have to cook on a raised grate with a water pan underneath. Since getting my pellet grill about 6 months ago, all long smokes seem to dry out the meat. Done 225 and 250 cook, with wrapping to probe tender with proper rest and still, just seems dry. Never had this issue with my vertical charcoal smoker

[@WestBeachFLboy]

I think the fact that you already know which is which and your mind expects the offset brisket to be better no matter what affects the taste test. However, I bet if you served either one to a group of people and told them it was an offset brisket they would believe you 100% and would love either one, is there a small difference? Probably, but that is insane when it comes to the amount of work you have to put into an offset vs the WW pro. Not to mention you’re using a 250 gal expensive offset, so you’re getting about the best cook you can on an offset, whereas 99% of people aren’t going to have a 10k smoker in their backyard and won’t come close to that type of brisket on an OKJ or any other box store budget offset.

[@campchef]

You are the man Ant! Thanks for the comparison!

[@AntsBBQCookout]

My pleasure, it's an amazing cooker! I've been using it multiple times a week just to make dinner for the family. I love it!

[@TRIPLEBsBBQ]

Great Cook Ant. Thanks for the comparison. I need to get my hands on one of these new Woodwinds and compare to a cheap offset and also to a regular pellet grill on my channel

[@AntsBBQCookout]

@@TRIPLEBsBBQ great idea! 👍

[@cooknbbq53]

That Offset is hands down bro. Awesome cook 👍🍺

[@BabyDiego10599]

I like the comparison test but we both know that no pellet grill can compare to an offset much less an offset that costs in upwards of $3k or more. I have a COS and a barrel style smoker. I plan on purchasing the WW Pro 24 for days I don’t feel like managing a fire but still want decent BBQ and it sounds like that’s what you got. Thanks for doing this comparison video!

[@weberg121]

Hey there like your review, so the woodwind pro, is for the average Joe😊 I´m very interested in the woodwind pro, hope that it will come to Sweden next year

[@iburnvx1]

Thank you for a great review and comparison! Your video has helped me in deciding on a pellet grill and the camp chef. I’m not ALL about convenience but it does have a huge factor in this for me. Sure, I would love a 100/100 brisket over a 92/100 brisket. But, with the camp chef after the meats on to cook it appears minimal monitoring. I currently have a barrel offset and a Webber kettle. I use my kettle more than my barrel just because it’s smaller and more convenient. Don’t get me wrong, I would love to watch my grill for 14 hours while drinking a cold beer. However I always have things to do lol. Again, your video was very helpful so thank you!

[@CasksnQue]

Offset FTW! Great video bro

[@halaldigest]

Epic experiment. Love your reviews so far.. Your energy and work you put into these video into this is impressive and well worth my watch time. Keep it up bro. Also…was the bottom of the brisket in the pellet grill crispy ar all from the radiant heat even with the tray of trimming used to mitigate that?

[@lyleswavel320]

Have the smoke daddy heavy D that burns small logs for first 4 hours on my camp chef 24dxl for offset taste

[@AntsBBQCookout]

I've seen a few comments about that device, I need to look into it

[@rickjames1246]

Have you noticed the woodwind pro running hot on the upper rack?

[@kennis265]

Aaah yes, the curl happens with some cheaper steaks as well. I usually use chuck cross rib for stew, but i bought steaks of that cut one time, and they definitely curled up a lot!

[@AntsBBQCookout]

I think it happens in the flat because of the lack of marbling maybe just like the cheap cuts of steak your talking about. It seems like it just can't take the heat of a high flame. Still tastes great when it curls though haha

[@kennis265]

@@AntsBBQCookout of course! Ive heard with that cut i mentioned, thicker cuts, and making some cuts in the side as if youre pan frying bologna

[@kennis265]

@@AntsBBQCookout oh i should also clarify, its because of a line of gristle, and i am talking about pan frying, cant remember if i said that in the first comment.

[@i_fuze_hostages6]

There is nothing like smoked chicken wings with a Cajun rub

[@AntsBBQCookout]

👌👌👌

[@BrokeGuyBBQ]

Where would you think the weber smokey mountain would fit in this match up?

[@AntsBBQCookout]

That is a great question! I might have to do a 3 part head to head if I can find the time. The smoke flavor on wsm is different to my taste though, not worse necessarily. Just different.

[@BrokeGuyBBQ]

@@AntsBBQCookout have you had much of the brisket curling with the wsm?

[@AntsBBQCookout]

Most often, unless im cooking a prime or if go really low like 215F but that takes forever lol

[@tpcano2012]

Any updates on how the woodwind pro?

[@AntsBBQCookout]

I use it all the time. Its my second favorite thing to cook on next to my 250

[@tpcano2012]

@@AntsBBQCookout awesome! Just used mine for the first time lastnight. Followed your instructions off the goldees video! About to pull the brisket off and rest it. Fingers crossed 🤞

[@damienmansfield3308]

I don’t understand why nobody has made a pellet smoker yet that has the burn pot inside of an offset box that funnels heat through the cook chamber and through the chimney like on an offset. It seems like such a no-brainer to me. You’d get the benefits of an offset (cooking via convection instead of “roasting” your meat) with the benefits of a pellet grill (sleeping).

[@AntsBBQCookout]

I recently saw someone build one on youtube (dont remember the channel). But that thing looked legit and solves a lot of the problems you addressed in your comment!

[@damienmansfield3308]

@@AntsBBQCookout I’m gonna look for that now

[@AntsBBQCookout]

@@damienmansfield3308 got you man kzbin.info/www/bejne/q3XJgmyqerinocU

[@damienmansfield3308]

@@AntsBBQCookout Oh man, I need one of these now. He really did a solid job on that. Very tempting

[@tylermitchell87]

We appreciate your experiments at these brisket prices

[@AntsBBQCookout]

Glad you do! 😁

[@AngryBullBBQ]

Do you go fat up or down on woodwind? I just got one.

[@AntsBBQCookout]

most of the time down, renders the fat better

[@AngryBullBBQ]

Thank you.

[@dmedvigy]

Interesting, I don't have the woodwind pro but I have the woodwind 36 (chimney and no smoke box+ direct/indirect heat deflector plate under the drip pan) and never had the issue with my brisket (only did 4) being dry or burnt or anything on the bottom needing to put something under it (like you did with the pan w/fat). I have never gone above a "smoke level 3 or 4" setting and used a competition blend pellet mix. The smoke flavor was more medium ish (saying using a quality pit master's offset brisket being a 10 smoke flavor/robustness) by comparison to what I have had off other people's (including offsets)...Probably a 4-5. Being less experienced only having 4 under my belt, I opted for better temp control with a lower smoke setting because camp chef warns of a much bigger temp flux at higher smoke settings. I will try my next one at level 10 on the camp chef and see if that makes a big difference. Though for the effort (more or less setup and forget) it has dependable, repeatable high quality smokes off these I will highly recommend to anyone to use these. Also it makes it really available to more people to enjoy high quality BBQ with less of a learning (and waste) curve. My worst smoke (a pork shoulder for pulled pork) was still editable though not as good as I would have liked.

[@maurizioracco9767]

Instead of beef fat, had that been water, you would have had a closer result, moisture makes a difference with he bark in a pellet smoker.

[@michaelnance5236]

The offset is using seasoned wood and the pellet grill is using kiln dried wood. Would love to see an experiment on this difference alone.

[@AntsBBQCookout]

I was thinking of making a video discussing kiln dried wood. I have some pretty hot takes about it vs seasoned wood lol

[@Christgoldberg]

you want to trade your 250 for a 500?

[@itchybhole]

Did this guy just say optimize aerodynamics for a brisket?

[@astrominister]

NEW ANTS VIDEO GET IN HERE YOU BUMS LETS GO AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

[@AntsBBQCookout]

😂😂😂

[@samsasmokin6582]

Why post such a video w the mistakes you mentioned?

[@samsasmokin6582]

Yes,.. why post this,.. while I respect you as a person I will not be subscribing to your channel. Good luck

[@albertdio420]

All you BBQ guys just love to flex on us

[@AntsBBQCookout]

Sorry, man. Just trying to entertain 😅