Burn off/in and Seasoning of the Camp Chef Woodwind Pro 36 | Just the facts

[@Spanky4427]

I just wanna say I ordered the Craig's Brisket Rub and followed your cook EXACTLY... 20 Hours total and I made the BEST Brisket EVER.... The foil boating is ingenious!!!!!!

[@TheAmericanSmoke]

That’s awesome! This was a truly excellent brisket. Thanks for watching and for the comment. Help me out at send your friends to check out my content. Smoke on!!!

[@terryknight1670]

Hey hey. Just completed the assembly and the burn off. Ready to go.

[@TheAmericanSmoke]

Nice! Come share your cooks with me in my Facebook group. American Smoke Carnivores. Smoke on!!!

[@davedrobish7145]

Hey brother, I really enjoy your video's. I just assembled my 36 Pro with the sidekick and this video makes is super easy to get started. I appreciate your dedication to this and your love for BBQ.

[@TheAmericanSmoke]

Your going to love the WWP! Mine has worked flawlessly. Just keep an eye on your pellets. That big chamber eats pellets on longer cooks. Smoke on!!!

[@JamesBurressJr.]

First time with using a pellet grill here. Just assembled my WWP 36” and excited to get started. Just wanted to thank you for making this process less daunting!

[@TheAmericanSmoke]

Your welcome! Thanks for watching. Smoke on!!!

[@AditiHubbyCookingVlogs]

Great sharing brother 👍😊❤❤❤

[@TheAmericanSmoke]

Thanks! Smoke on!!!

[@BosBackyardBBQ]

Awesome smoker!

[@TheAmericanSmoke]

I really have enjoyed it!

[@BosBackyardBBQ]

@@TheAmericanSmoke nice cooking space and hopper capacity! What does it retail for?

[@SoonerMikeD]

Appreciate this. Just put mine together and about to do the burn in. Subscribed ✅ 🤝

[@TheAmericanSmoke]

Awesome! Welcome to the channel.

[@myclassmate7588]

I got the woodwind pro and cooked on it without doing a burn in. Food taste fine but worried about any toxicity? You think it’s okay?

[@TheAmericanSmoke]

Are you an American?

[@myclassmate7588]

Yes

[@TheAmericanSmoke]

You’ll be fine. 😂 with all the stuff they put in our food, we’re like garbage disposals. Honestly though, if there was no chemical taste you should be fine.

[@myclassmate7588]

@@TheAmericanSmoke thank you, and I agree, seems like worse things are in our food. Also if the chemicals were actually dangerous, seems like too much liability for companies. Stupid people like me don’t read the instructions.

[@TheAmericanSmoke]

It’s just residue and perhaps some lingering oils from the manufacturing process. If you put yours together, you know it was pretty dang clean. Mine was

[@oliversmith4805]

Hey American Smoke. Will you ever remake your smoked spare ribs video for a more in depth cook? Also i saw a video from mad scientist bbq, where he smokes pork lard along side it and then pours it ontop when it comes to the wrapping stage

[@TheAmericanSmoke]

Oh yeah, definitely! Any questions I can help with? While you got me.

[@oliversmith4805]

@@TheAmericanSmoke hmm, what's your favourite method for spare ribs that will give it a great bark. The mad scientist bbq with his pork lard method did 4 hours at 225 then wrapped 1 at 275 then unwrap glazed and back on til thicken. But he has a tradition smoker, so I'd want to have mine on the smoke setting for a while

[@TheAmericanSmoke]

Smoke setting for an hour then 250 for 4 hrs then 1 hr wrapped. 30 min to set sauce. You can also skip the wrap for a more pronounced bark. Also, those times should vary based on the performance of the smoker. Typically wrapping takes place once you have the appearance you’re looking for. I’m smoking two racks tomorrow for a video. It won’t be the one your looking for but I will be investigating the effects of mustard.

[@oliversmith4805]

@@TheAmericanSmoke awesome, thank you. I'm cooking three rack and I'll let you know how they turn out.

[@TheAmericanSmoke]

Are you in my Facebook group? American Smoke Carnivores

[@MrEagleXX]

Hello, I hope you see this and help me. I just purchased mine.. temp swings are crazy. I set it on 180 and it's giving me 215. Did you experience this at the beginning?

[@TheAmericanSmoke]

Doesn’t hold at 215 or swing up and come back down?

[@MrEagleXX]

@@TheAmericanSmoke After messing with the vents and smoke setting, I got it to hold temp. How do you like it after one year of use?

[@TheAmericanSmoke]

@MrEagleXX idve been very pleased

[@MrEagleXX]

@@TheAmericanSmoke awesome! Thank you for taking the time to respond.

[@TheAmericanSmoke]

Thank you for taking the time to watch my video. Smoke on!!!

[@whaattheef2169]

Can I use it after the burn in ? Or do I have to shut it down and do it again

[@TheAmericanSmoke]

You are clear to cook directly following the burn off process. Adjust the temp and get to smoking. Thanks for watching!

[@whaattheef2169]

Don’t you wanna keep the lid open when it’s in shut off mode?

[@TheAmericanSmoke]

Not to my knowledge. The Shut off process is primarily used to burn all the pellets in the burn pot into ash. No risk if the lid is left closed or open. I hope this helps. Thanks for watching! Smoke on!!!

[@stanmoffitt9297]

I hope there’s no galvanized steel in there!

[@TheAmericanSmoke]

Yeah I misspoke. I realized it on playback.

[@stanmoffitt9297]

There is galvanized on the door, I miss spoke! Sorry

[@tetsballer1835]

I hope the lid isnt galvanized for $1500

[@TheWhitetailrancher]

I thought you were a Pit Boss man? What'sthis camp chef stuff? Laughs, I don't care in the least.

[@TheAmericanSmoke]

Oh no! I like smoked meats. Pit Boss was just my first pellet smoker. Beyond the fact that I’ve loved my Pit Boss, I have no allegiance. I’m always looking for my new favorite thing. Thanks for watching! Smoke on!!!