Wood Powered Masterbuilt Gravity Series VS Camp Chef Woodwind Pro Smoke Box

[@kmbbmj5857]

I'd love to see a full blind taste test comparison between the kamado, Masterbilt, pellet grill, and big offset. Bring some neighbors over for a blind tasting. I'd love to see how much difference the average person can find between them. I think many are not looking for the absolute best, but for quick and easy for a family bbq night.

[@godjen99]

This is exactly where my head is. I'm very much in the market for a new grill/smoker and all three (Kamado Joe, Woodwind Pro and a Masterbuilt Gravity) of these are on my radar. I've been leaning toward KJ because of those electronics, but I'm VERY curious about the taste comparisons with the double indirect vs the others. Also, great video James! So informative, very much appreciate the videos!

[@danielrubio2561]

Fully agreed. Ideally you could be blindfolded and be the taster. Awesome work!!!

[@canadian_coffe_guy4690]

Agreed with the blind taste test.

[@jefferystensland1304]

@Terry Same here, would like to do some smoking. Money and space being no concern I'd get one of each, but I'll have to replace my treager with something that is a happy medium between a dedicated smoker and grill.

[@llemmon]

Masterbuilt is way better than any pellet with or without a chunk of wood. I had both and I sold my camp chef, it's a great grill/smoker but purely smoker, MB all day.

[@carminelombardi9575]

After seeing so many video demos of Pellet Grills, I've decided on the Camp Chef Woodwind, and your video nailed my decision

[@j-clevesque7007]

Great videos James. I have a gravity 560 and for additional smoke wood flavour I have been doing the following: 1. splitting wood chunks to widths not exceeding the opening for fire starter blocks/cubes. 2. open up the ash door and line them up push them in one at a time. 3. This puts them directly below the charcoal grate igniting them easier. 4. preheat the pieces on the exterior top of the charcoal near the charcoal hopper lid (warmest part). Works great and in similar fashion that you add chips or chunks to the Kamado or Camp Chef.

[@edwardprokopchuk3264]

I think you’ll never get the same taste as an off-set on any induced air grill due to higher air flow and cleaner burn… But the convenience of a controlled grill vs an off-set is huge. Thank you for the experiment!

[@whatfreedom7]

I had a pit boss pro for a while and I prefer charcoal over it honestly. It was convenient but I didn’t even notice any smoke flavor. The blower also seemed to dry things out more to me and also created a hotspot in the center. It honestly seems more like a air fryer just with a different heat source. I’d rather just use propane for convenience and charcoal with wood chips for flavor if I have the time.

[@thegalleryBBQ]

Nice job James. Your a very honest KZbinr with zero agenda. Nice Job! I'd guess the Masterbuilt would out grill it/smoke it, every time!! That said. That Camp Chef looks killer and id love to someday own one!!

[@jeromeloreto]

Awesome showdown. I learned how to smoke from a Weber to an offset, but was looking for something less to manage. I saw other similar comparisons between these 2 and m.built slightly edges out c.chef, but more coat of fuel on the m.built. I went with the woodwind pro, and have done great smoked bbq. I know the taste diff (coming from stick burner), but for less work and great taste I’m happy to cook more often. Keep up the great work!

[@peterodriguez2364]

I have a gravity 980 and I layer coal/wood chunks coal/wood chunks.. I also put chunks in the ash catch after th fire has started.. it allows for less fire management in terms of having to continually add every hour.. nothing will come close to an actual stick burner but it's close enough for some that need to do other things like th lawn .. dishes.. etc.. good vid

[@JonathanHaberski]

Im running mahogany for wood in my Masterbuilt 900, and I got every mod from both LSS and Klotes mods, which made a $700 gril a $1300 one, but I can literally cook anything and everything pizza griddle for breakfast or smash burgers searbox for steaks and of course low and slow BBQ

[@Keys2theBatcave]

Really enjoy your videos and always great to learn something new and an introduction to different types of smokers/grills. However, it would be great for the test videos like this one that you did a blind testing in which you didn’t know which smokers produced which rib/brisket/etc. We all can be slightly biased (nothing wrong that btw) and I think it would eliminate subconscious choices. Not saying the results of what you like more would change because of this but might surprise you. Great video as always!

[@emmgeevideo]

You may already have this on your schedule, but what I would like to see before Mrs. Smoking Dad makes you clear off the patio: Your best KJ hacks vs. one of these grills to see how the KJ stacks up.

[@BehindTheFoodTV]

Wow James you're making a great case for me to consider getting a gravity smoker. But I'm also looking forward to doing my own Camp Chef test!

[@soteriamediaproductions6165]

You have to wonder if you put natural dried wood instead of the store bought kiln dried chunks or splits in the Masterbuilt, would you get an offset smoke quality.

[@thomasmack2409]

I think you need to add an Old Country Gravity Smoker to your lineup and comparisons.....Love your videos

[@CoolJay77]

If you send one to James, he might do it for you. 🤔

[@johnnykratsas5469]

How about a comparison of the wood chunks only and having charcoal with mixed in chunks. See if maybe the mixed in wood will add enough flavor

[@CB-ec4vg]

Loving this series. I am a current Camp Chef Woodwind owner looking at upgrading to the Woodwind Pro. The Sidekick with Deluxe BBQ grill box handles all those high temps that you get on the Masterbuilt Series. I love the sidekick Griddle, Pizza Oven and Grill box. I would be interested in your thoughts on the LSS Mods for the Masterbuilt Gravity Series.

[@daveweaver61427]

What was the smoke setting on the woodwind 1-10 and what was the vents set at?

[@wujumpa]

This series is coming in clutch. Im considering adding the 1050 to potentially replace my ironwood 885 and then maybe make roof for an offset later down the line.

[@uclajd]

DO NOT BUY MASTERBUILT PRODUCTS! Go read the Smoking Meat Forums, legions of complaints about poor design and non-existent customer service.

[@duneattack]

@@uclajd THANK YOU!!!!!! That forum is well worth the read. These new high tech grills are becoming so ridiculously expensive and people are falling for this stuff left and right. I get it. Babysitting an offset all day is inconvienent, but some of these new electronically controlled grills are only slightly less inconvenient and come with a significant increase in price. Some of the problems people are experiencing with these newfangled electronic devices really make me leary.

[@Bit-viper]

Luv the video. What was the temp you cooked these at please? Couldn’t tell by the masterbuilt temp gauge as there no numbers.

[@agpmjm]

Did my first (expensive!) Waygu steaks on the Kamado yesterday using reverse sear. They turned out incredibly well. Wow. just..Wow.. Cheers James. 😇

[@robhuntley3777]

Great video I think you should have done bbq when you were on the red green show.

[@SmokingDadBBQ]

haha duct tape fixes everything

[@RumandCook]

Some fine looking ribs. What pellets are you running? 🍻

[@klaymoon1]

Great video! Just the comparison I was looking for. :)

[@SmokingDadBBQ]

Thanks

[@Bigandbeardedjb]

Would love to see a drum/ barrel smoker comparison. Some of the bbq comp guys swear by them for ribs. Not sure how that translates to other meats but would love to hear your thoughts

[@SmokedReb]

Great head to head comparison. Thanks for sharing!

[@SmokingDadBBQ]

Cheers

[@BabyDiego10599]

Dueling BBQ's! Nice comparison of the two. Still really cold in Canada. Smoke on brother!

[@SmokingDadBBQ]

thanks, its finally starting to warm up!

[@kenlange978]

When you put a fire made from wood splits in the Masterbuilt, do you notice any fire damage to the pit at all?

[@dres-bbq3569]

What a good experiment, i truly think a off set wil always beat these kind of grils. Would i be possible to mechanize the flow of of air on a off set? Because of adding wood i think it would be difficult

[@chrispaulsen5746]

I would love to see it done with a brisket and longer cook than with Ribs. Think you could do that??

[@ryanbramich6951]

Would u consider a more apples to apples comparison using MB with charcoal and adding wood chunks vs camp chef?

[@SmokingDadBBQ]

If I hadn’t already cleared these two from that yard I would

[@jamiepirkle7021]

I am way late to this but another aspect of these two is that post smoke you are spending less time dealing with clean up. You absolutely have to clean out the left over pellets from your camp chief or it will clog up. The master built you can leave the leftover wood chunks if you want to.

[@Mac2437]

Hey there ! Wow I got my kamado joe around the time you started making videos . Congratulations on the success of your channel, question how does the camp chef compare to a kamado joe? Thinking of getting a pellet wondering the difference in taste

[@SmokingDadBBQ]

Here is my head to head kzbin.info/www/bejne/i6nUm2OghNSNoLMsi=D0N_SMqaUgBsiNm9

[@lavellegriffin3799]

Test a Pits and Spits with the smoke box and the camp chef with a smoke box

[@TheBklarry]

Mentioned maybe rotisserie for the Campchef, any update?

[@danielwolf2163]

No, turn on 75° is fine but I still find the charcoal. Does it better burn? And then just adding wood to that. Ash Pan underneath is the key. You can put a good amount of wood in there and will burn off and give you good smoke flavor and you can always put someone in with the charcoal.

[@CoolJay77]

Great comparison James. Both seem to be a vast improvements over standard pellet grills. However, for hands off cooking, obviously, your Big Joe wins in built quality, longevity and versatility. I'll wait couple more years of further innovations before I consider getting a pellet grill.

[@DN-ps4bn]

What do you think about getting the temp to 275 once the flame starts on the wood dropping it to 225 for a low and slow cook a brisket for the first 6 hours and dropping coals in after to finish it?

[@hardlifesurvivor4404]

How big of splits are going in and how often

[@chef-magoo]

hi James! Another excellent video as usual! This is your chef Dash Magoo of all things barbecue just a little influence from chef John there. You and I have spoken before about the prospect of me being blind and moving to an offset. Just wondering if one of these two could be the answer. Didn’t see you mention anything about a controllable app for phone or such, realize that wasn’t the point of the video. currently have an egg, a camp, chef, flat top/grill, weber, kettle, and a weber smoky mountain. Then I am these two for a while, not convinced as to the quality. But don’t think, as a blind guy, and professional, blind taster, that an offset is in my future, thoughts… Anyone anyone?

[@jcbever1511]

If the difference in taste between the Masterbuilt and the Camp Chef was very slight (and I'm sure they were both delicious), would it then make sense to use the Masterbuilt with charcoal and wood chunks as it was designed for? This should cut down on the cost of wood and it seems like you probably wouldn't lose anything in terms of flavor. I'm only speculating though, as I don't own a Masterbuilt (though it is on my radar for a new smoker)

[@du6245]

Have you done a double indirect with mostly wood in the KJ? Wondering if the higher burn temps will make for a better smoke flavour?

[@foodieferdiedmaniac420]

Yeah i have the woodwind pro a lot better than my old woodwind but still not as good as my KBQ. Still debating if it’s worth trying a a gravity smoker, the masterbuilt or chargriller. Thanks for the comparison. 👍

[@SmokingDadBBQ]

Cheers

[@MrHALL-gp4we]

Hi James. thanks for your amazing videos. Have you considered doing a brisket challenge like this.? possibly you can try to use olive wood as it burns cleaner and gives a more Mediterranean taste (something I have learned in my travels in Greece and the Mediterranean region, gives a very special spicy taste, without becoming bitter like mosqite wood. thanks again good videos.

[@dislexicdadscooking]

Hey fella ..me being a content maker as well as a content addiction. I tip my hat to you..great content..great smokers as well

[@SmokingDadBBQ]

Thanks

[@fishindoc6025]

Have you seen the video by Ballistic bbq where he does 50/50 blend of wood chips with pellets in his pellet smoker? Would love to see you try this in the wwpro. I just bought the wwpro 24 and would love to try the wood chip/pellet mix

[@nobrien1]

At what temp did you cook?

[@samacc2536]

Awesome video James, thank you! Maybe a KJ vs Masterrbuilt wood fired show down! 😮

[@SmokingDadBBQ]

I should have. Already gone unfortunately

[@samacc2536]

@@SmokingDadBBQ 😢 Do you have a hypothesis?😅

[@Keith80027]

Very interesting! How about a video on what you have seen in creosote build up on all of your units. I very interested in understanding creosote in your Joes when you used wood. Does the offsets make creosote in the fire box? I finally figured out why I can post at times. KZbin doesn't allow posting if you are using a VPN. I found if I using a VPN, my post don't Post. KZbin needs to fix their code. I use VPN for security reasons.

[@ericthibault8875]

I was waiting on this one hoping it fell Masterbuilt since that's what I just picked up! In terms of build quality, I think price needs to be looked at as well. Masterbuilt is quite a bit cheaper and build quality is close. If you add some of the mods to the MB, you still end up cheaper then the Camp chef but you've taken care of some of the build quality issues. I'll be building my MB this weekend, got my wood chunks from Furtado as well and hopefully can get similar results to you! Great video as always

[@just-a-waffle]

On the woodwind, I’ve seen others set the firebox lever somewhere in the middle to get a dirtier smoke and dial in the flavor

[@SmokingDadBBQ]

I have played with it and it definitely helps not burn through as many wood chips and chunks but I can’t say it inches closer to offset flavour at any of the positions

[@AzharSaleem]

Hi - Love your videos - quick question for you… if you had a choice between Masterbuilt Gravity 800 vs the Weber E6 Kamado which one would you choose? Both grills are at a great price at Costco - but I can’t make a decision. I love the smart + app functionality of the gravity series - but then a kamado is a kamado… what do you think?

[@SmokingDadBBQ]

I am hugely biased in this but my heavily biased opinion is 100% Kamado. There are no electronics and moving parts to fail and Kamado’s are easy enough to run and more versatile. The gravity can smoke better than my KJ and or Weber by running a pure wood fire as I often do but I’ve noticed some damage in the firebox which doesn’t give me confidence that this flavour technique will be good for the long haul. If I was entering a completion this summer every few weekends and then planned to retire the grill after a year or two the gravity … if I plan to be making great food at home 5, 10, 15 years later the Kamado

[@AzharSaleem]

Thanks for your insights!!! By the way there are some mods you can put in for the Gravity made by LSS mods that could help with your firebox issue.. I think you have made the gravity a smart offset… very interesting…

[@brentpiper469]

You need to try a Lone Star Grillz pellet smoker. U will be impressed

[@ohmslawone5939]

whats your thoughts on the PIT BOSS TITAN WOOD PELLET GRILL

[@SmokingDadBBQ]

Haven’t used it to know

[@Kingsfool]

Don’t you get less smoke leaving the wood box valve wide open on the Camp Chef? Should burn cleaner and faster that way. I would think closing it down after it’s been ignited would allow it to smolder more and produce more smoke flavor.

[@soteriamediaproductions6165]

You have to be careful with too slow of a smolder. You could start getting an ashy taste. I’ve tried cold smoking by keeping the fire as low and cool as I could and my pork belly tasted like a cigarette butt.

[@tl56kmair]

Great video!! You sound like you're from Canada. Are you the one who created all this smoke? 😳 😉

[@SmokingDadBBQ]

lol

[@MadPick]

You mentioned that the Camp Chef has a maximum temperature of 300 degrees. Per all of the specs online, it should get up to 500 degrees F. (Still not as high as the Masterbuilt!)

[@SmokingDadBBQ]

That’s the temp my cast iron pan got at full blast using my ir gun

[@brettwebb6789]

Based on your videos and some of your comments, it seems like your main concern with the Masterbuilt was longevity/durability. Has that changed at all with the release of the newer Gravity 600 or XT? They've supposedly fixed a lot of the issues by including ceramic plates in the burn chamber, magnetic switches on the doors, and having a porcelain manifold. If so, it seems like the Gravity series is incredibly versatile and would be a good choice if you could only have one grill...

[@SmokingDadBBQ]

I haven’t had a chance to use it. I haven’t suffered any failures so maybe I’m wrong to harbour this belief but google seems to justify some concern in the past. I’ve heard good things about the xt and hope to test it out. The food is undeniable on these grills

[@BBQ_Beto]

Great video James!

[@SmokingDadBBQ]

Cheers

[@rickybobby612]

I have a pellet smoker and obviously when you’re done, you can just turn it off and cooling fan will cool down the smoker and the auger will not going to drop anymore pellets to start a fire. I’m looking at this smoker, but I’m confused. When you’re done with this smoker, can you just turn it off and walk away from it? The last thing I want is to burn my house down. Please help!!

[@cindykee3719]

In terms of food taste, versatility, and ease of use, would you say the Kamado Joe/other Kamado cooker or MasterBuilt/gravity fed grill is the better one to have if I only want 1 machine that will do it all? (I have a Meater Block so I already have an app for tracking all my cooking.)

[@craigjohnchronicles2504]

Haven't seen anyone cook a pizza on a Gravity Fed MB grill. But I have seen them on Kamado grills and pellet grills. The Green Mountain Pizza Attachment that fits Green Mountain, Traeger, Grilla, and a few other Pellet Grills really intrigues me. ...Then there's the Pitts and Spitts, which also has a 'smoke box' for wood chunks to burn next to the burn pot. If that can fit the "Green Mountain Pizza" attachment, that may be my last grill... My neighbor has a Green Egg (not sure which size), and the ribs, brisket, pork shoulders, wings, and....pizzas he pulls off that thing are just stellar. His pizza just puts every pizza restaurant I've ever visited to shame.

[@janemecom9666]

I believe you said the max temperature for the Camp Chef is 300 degrees. Of course it is 500 degrees.

[@SinisterMD]

I'm surprised by the amount of money it took to run with the splits. I understand that the offsets always seem to win over a pellet grill...but I've had pretty good success with mine and when you find good pellets on sale I might only use $5 to do even a 10-12 hour brisket. It would only be a couple dollars for ribs. For $25 you can hardly justify doing them on your own versus going to a good rib joint.

[@stevenscarborough6221]

Have you done a video of ribs on a Kamado only wood?

[@SmokingDadBBQ]

I did a brisket and Sunday I did wood only tri tip

[@stevenscarborough6221]

@@SmokingDadBBQ I found them around midnight last night.😂

[@CalifLove]

Masterbuilt could build a gravity that would last 50+ years but they'd need to charge 5k+ for it which no one would buy. I do think they need to make a high end model that targets the ~$2k price point with maybe a 10-15 yr warranty with higher end materials on the build quality (steel insulated cooking chamber, slightly larger than 1050, full steel larger burn box/chute, quality wheels/stand and spare components (Controller, internal temp sensors, fan etc) - I'd pay Probrably easy to reverse engineer and modify a big offset pit to gravity style for those with the metal fabrication skills - utilizing the existing board - sounds like a great project!

[@phillipbartolo3389]

I’m between purchasing the camp chef woodwind pro and the new KJ Konnected version. Would really like to see a pure head to head as far as taste and look. Then dive into the space issues you have with KJ compared to the 24” woodwind pro if you are wanting to smoke multiple things (Brisket + ribs or chicken)

[@SmokingDadBBQ]

I already am out of the MB but I haven’t given the CC away yet so I should try these two first

[@phillipbartolo3389]

@@SmokingDadBBQ that would be great! I have really enjoyed the videos and your KJ videos is what really made this a debate for me (was about to pull the trigger on the CC). Great informative videos!

[@uclajd]

@@SmokingDadBBQ Good because the Masterbuilt will die soon.

[@raviator9443]

Oh boy here it is!

[@ldballoon4]

thanks

[@scottschiller9883]

Some dirty smoke comin off that campchef.

[@SmokingDadBBQ]

Pellets make a colour that would be bad on the offset but it isn’t the same taste

[@henrykrinkle5353]

That's crazy considering the wood cost for an off-set cook. Was it really $25 in wood splits to smoke a rack of ribs? Those are some expensive baby backs, if I'm understanding this correctly.

[@bp.8334]

That is exactly what I said on James' last cook off comparison. I just could never justify the cost of wood, more than the meat cost. I have a reverse flow, insulated cabinet smoker and an auto-kamado smoker. I can use $4.00 worth of charcaoal and a few chunks of wood to get all the smoke flavor I need. Not stick burner level but fine for me.

[@henrykrinkle5353]

@@bp.8334 Makes a bag of Big Block seem like a bargain! But, that bag in the KJ Classic III is at least half a dozen good cooks, if I'm being stingy with the coals.

[@LogicallyKnot]

If you smoke with wood you need to find a local source. Preferably someone that doesn't sell wood as a main source of income. I have a guy that I get Peach, Oak, Pecan and sometimes wild cherry from. If you buy the stuff in the stores it's going to be insanely expensive. To do a wood only cook in my offset on a whole Boston Butt, which is usually a 18-20 hour cook. I'd probably use 6-7 bags (maybe more) of the split logs from somewhere like Academy. You're talking 25.00 a bag. I can get a full cord from my guy for 125 bucks. Sometimes I have to let the wood season myself and chop it into smaller pieces, but still worth it. If you're using wood out the box store you really need to consider using mainly lump and adding wood if you can't find a local source. When these BBQ channels talk about cooking with wood and getting people interested, they very rarely talk about the cost involved in wood only. Is the food better? Absolutely if you do it right. You can ruin some food quick with wood too if your fire doesn't burn clean. Especially on a long cook. The key is keeping a THIN blue smoke as much as possible. If you don't see any smoke with wood and you're at the correct temperature, you're doing it right. Check out tree services in your area, or the guy with an ad for firewood.

[@TheRssr1979]

That masterbuilt grill…. Keeps surprising 😮

[@uclajd]

Wait until it breaks and the customer service is non-existent.

[@TheRssr1979]

@@uclajd isn’t it the same company that owns KJ?

[@gassman69]

I tried this method with my MB 560, everything I closed the top hopper, the fire would die out and produce bad smoke. What am I doing wrong?

[@ericthibault8875]

Not sure why fire would die out, here are some keys to check though. A) Did you build a small charcoal coal bed prior to putting in the wood chunks? B) Ensure to add wood maybe a bit earlier then you think, the fan/controller will take care of the temperature, you just need to keep enough fuel in there without overdoing it C) Make sure to run at a higher temp when using real wood (like 275) to avoid dirty smoke D) Stupid question, but did you make sure your sliders were out? E) Was your fan running? On these units sometimes people have problems with the safety switches breaking down causing the fan not to run

[@gassman69]

@Eric Thibault thank you Eric, I will build the fire again and put some wood chunks in before the fan kicks in. Thanks.

[@gassman69]

@Eric Thibault Hey, Eric, I found out why my wood chunks die out when I close the top lid. My latch is extremely tight, so that seal gives it no oxygen and then the chunks die, in about 2 mins. I loosed the screws, so its not that tight and bingo, it works. Thanks for taking the time to help me. 🙂

[@ericthibault8875]

@Warren Gass glad you figured it out but this is weird as the latches are supposed to be tight to avoid smoke leakage and air control to maintain temperature with the fan and controller. The fire shouldn't be getting oxygen from loose latches but from the fan blowing air in and then that hot air circulates into the chamber... glad it works but I don't think it should work like that. You should certainly leave stuff open to get a good charcoal bed nice and hot before closing stuff down after adding wood chunks to ensure they catch quick

[@gassman69]

@Eric Thibault not sure if you have the 560. But when my smoker reaches the desired temperature 275. The fans turn off. With no fans running, there's no oxygen, so the wood dies out and produces that white bad smoke. If I Crack the lid, oxygen gets in and my chunks immediately ignites. Please advise?

[@JoshuAhillyarD89]

This is a good comparison. I will say that Texas is the pinnacle of beef bbq, but when it comes to pork Memphis is king. That mahogany color is the preference on pork in Memphis.

[@SmokingDadBBQ]

I’m with you on the colour

[@joesebalj956]

master built gravity vs char griller gravity?

[@SmokingDadBBQ]

I think they are the same company now so not sure how much different they would be

[@lyleswavel320]

The biggest variable is you didn't keep the camp chef fire wood box full every 30 minutes or did you let it die down and it was cooking like we seen in the video with no smoke coming out of chimney, if you kept it filled every 30 minutes to the end then it would be a correct test, just don't put wood in the masterbilt and watch it go out. In the camp chef, run it for first 3 hours on low smoke, 190°, using pecan shell pellets, and post oak wood, at three hours bump up temp to 275°, now that would be a fair test

[@illiniwood]

I so wish the Masterbuilt were a better quality build. From what I've seen, rust guts them pretty fast.

[@ramirorodriguez9671]

Don't know why you can't just load the masterbuilt with a larger amount of wood. The controller will keep the temp steady.

[@SmokingDadBBQ]

The flames run wild and damage the hopper

[@ramirorodriguez9671]

@@SmokingDadBBQ shouldn't flame up if you keep the top door closed.

[@Baron-Ortega]

I love my Masterbuilt!

[@SmokingDadBBQ]

It’s surprised me

[@Baron-Ortega]

@@SmokingDadBBQ it's never failed me. Spares are easy to get too. I bought a full refurbishment kit off Amazon but only had to do work on it after owning it for two years and frequent cooks! Also hello from the UK 👍

[@mefobills279]

Protect MB gravity gasket! Use aluminum foil. Layer foil between chute opening and door. Closing door compresses gasket against foil.

[@SmokingDadBBQ]

Cheers

[@brianhappoldt5080]

I got the camp chef woodwind pro but I just saw a master built 900 for 499 at Costco. I’m really tempted on having both. Any thoughts?

[@alsmith7316]

Tom turned his grill up to 700 degrees. That is probably what turned his splits to lump.

[@SmokingDadBBQ]

thanks

[@quincycuthbert5408]

I find TX doesnt do pork ribs well here. Ive been to so many places and they are mostly overdone.

[@lyleswavel320]

I think you didn't do the camp chef woodwind pro smoking procedure right, because Jeremy Yoder on KZbin channel BBQ Mad Scientist said the way he smoked off the camp chef woodwind pro was close to a offset taste.

[@shrinermonkey1]

The poor build quality of the Masterbuilt is definitely a big factor. I have had a MB 1050 for a couple of years and it has been pretty disappointing and unreliable and is not holding up well. Sensors failing, control panel cracking and glitching out, connectivity issues, rotting out internals. It is just not a well made grill and I would not recommend it because of this. It makes great food when it is working but it is just not a dependable grill. I have gone back to my Weber kettle for anything but long cooks where the set it and forget it of the MB is useful. From what I have seen the Char-Griller gravity seems that a better made bbq but I don't have first hand experience with it to confirm.

[@ViciouSTakeS]

I love these types of videos. The Masterbuilt is just better. I know you don't want to bash the other grill but the Masterbuilt is better. It's not a slight advantage over the other grill it is completely over it. The taste is better as well. It's not a splitting hair situation. It's more smoke, better bark and juicier on the Masterbuilt. I don't know why people really won't give Masterbuilt its full credit. Am I missing something lol.

[@SmokingDadBBQ]

Not missing anything. If the master built came with the LSS mods stock for longevity it would be one of the best grills on the market. It’s already in there for taste

[@jakebrown2336]

Honestly a bit surprised the Masterbuilt didn’t greatly outdo the camp chef. You hit all the great points the MB has so much versatility especially when you add in the pizza oven and griddle compared to the CC. However from a simplicity/cost of a singular cook seems like CC may win that.

[@ericthibault8875]

You can get simpler on the MB using a mix of wood and charcoal. This is the 3rd head to head video I have watched and in all 3 the Masterbuilt comes out on top in terms of flavor. The other 2 videos used a mix of charcoal and wood to keep the simplicity factor the same. The difference here was seeing which could come closer to offset flavor which of course, using more/only wood is the way to go.

[@jakebrown2336]

@@ericthibault8875 thanks Eric! Great info. I’m wanting a MB regardless after seeing more of these videos.

[@SmokingDadBBQ]

I still think the charcoal and wood would be ahead or at worst tied. But the Mb can go more temp, fit more and costs less

[@hometownherotv]

Great comparison! Yeah at the end of the day the woodwind Pro at $1499 is just outrageous considering the lack of versatility. Especially now that masterbuilt offers the 1050 griddle accessory which didn't exist even when I bought mine. Not to mention almost nobody seems to be paying the full $899 for the 1050 with all the sales I've seen.

[@uclajd]

@@hometownherotv Except Masterbuilt is a TERRIBLE company with shitty design and poor quality control and non-existent customer service. You get what you pay for, trust me!

[@holymolibbq]

Masterbuilt = iPhone Camp pro = blackberry

[@SmokingDadBBQ]

😂

[@robhuntley3777]

Harold Green bbq show

[@SmokingDadBBQ]

if ladies don't find you handsome... they should at least find you handy

[@DouglasTechReviews]

Not really interested in offsets mate I’ll start watching again when you get back to kamado cooks After all that’s why I watch you

[@SmokingDadBBQ]

These are already out of the backyard… I have the offset to challenge my kj cooking. That is where Sundays wood in a kj cook comes from or setups with water or double indirect etc

[@AlexSmith-ej7dt]

I think if you had closed the damper on the camp chef, you would had more smoke flavor

[@MrJunglebear1]

And if it goes paint it if it doesn't go chrome it