Long story short, won a bet with my wife so I was able to spend $1500 of my own hard-earned money on whatever I wanted. So, after saying that I would never buy another pellet grill (no offence to anyone who loves them, I just prefer a stronger smoke flavor) I went out and bought one. Not that my last one wasn't a great cooker, it was built well and will probably outlast my new one, but it was just sitting and collecting dust. I traded it to my Wife's sister and brother-in-law (and they love it). (well, so much for the long story short part) With all of that said, I still missed the convenience of a pellet smoker and set out to find one that had a little bit more of a smoke flavor. I ended up with the new Woodwind Pro with the smoke box feature. So far, I love it. I am chomping at the bit to try a brisket on it. So far I have done some Boudin stuffed peppers, ribs with finish on the grill, and reverse sear ribeye steaks. It gives a nice smoke flavor. Actually, just enough.
Breaking in the New Pellet Smoker
- Thread starter WeldonG
- Start date
larry4406
Full Fledged Farker
Food looks great! Nice looking cooker.
More details about the Boudin stuffed peppers please.
More details about the Boudin stuffed peppers please.
rwalters
Quintessential Chatty Farker
Talk about a versatile cooker!! Congrats, and yes, the food looks amazing 
LSUSmoker
Found some matches.
Camp Chef knocked it out of the park with this idea. This thing has me questioning my Yoder, I love the idea of more smoke. Side note, take the short drive over to Bergeron's and smoke you a boudin stuffed chicken. Always a crowd pleaser!
Thanks everyone. I've definitely enjoyed cooking on it. I've been back and forth on getting another pellet smoker. I figured that my old one was just too efficient. I wish it had a smoke setting. I would gladly trade in efficiency for more smoke flavor or at least have that option. With this smoker, if you don't want a lot of smoke or just want to use it as a warmer or oven, just dial back the smoke setting and don't add wood chucks or whatever to the smoke box. If you want maximum smoke flavor, then you crank up the smoke setting to 10 and keep loading chunks in the smoke box. or anything in between.
It's pretty simple really. We bust the casings on boudin and throw in a bowl, depending on what brand sometimes we add some Cajun seasoning such as Slap Ya Mama or Tony Chachere's. Some people add cream cheese or whatever, but we keep in pure boudin. Them we just cut a slit in whatever pepper we are using and stuff tight with boudin. The boudin will be loose so you have to push it together inside the pepper. Then wrap with bacon and sprinkle more Cajun seasoning on top. We usually use banana peppers but couldn't find any decent ones so we used mini sweet peppers. Smoke them just like you would a stuffed jalapeno, I think I went 250 degrees for 1 1/2 to 2 hours.
Yes, they definitely hit on something here. I can see other manufacturers following suite.
Yes, I definitely need to stop by Bergeron's and pick up a stuffed chicken and some boudin as well. I'm not a huge fan of boudin by itself, I love the flavor just not the texture, but I love these stuffed peppers or actually most anything stuffed with boudin.
Also, if anyone is wondering, this pit (36") starts at $1499, $1799 with sidekick. I actually had to talk my wife into letting me spend the extra on the sidekick.
The 24" is $1199 and $1499 with sidekick.
They have a pro version of their XXL cabinet smoker for $899 and it has double the cooking space as my 36". I believe it has four standard racks, three jerky racks, and rods at the top with hooks included. I didn't see it until after I bought mine, it would have made my decision a little harder.
https://www.youtube.com/watch?v=8ub7e3IxIwo
The 24" is $1199 and $1499 with sidekick.
They have a pro version of their XXL cabinet smoker for $899 and it has double the cooking space as my 36". I believe it has four standard racks, three jerky racks, and rods at the top with hooks included. I didn't see it until after I bought mine, it would have made my decision a little harder.
https://www.youtube.com/watch?v=8ub7e3IxIwo
Very Nice. Congrats and Enjoy. Food looks really good
Thank you sir
Thanks!
On the smoke setting, that is on the controller. It is on their standard pellet cookers too. It is separate from the smoke box. The smoke box has a lever that opens a butterfly valve that lights the charcoal or chunks. It sets directly over the fire pot. Once lot you can close to smolder or leave of to keep burning or just leave open half way. I'm still learning to use it, I have only burned charcoal with Mesquite chips so far.
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See below. Also, the fire pot has been dropped down so lit chunks doesn't create a hot spot, at least I haven't noticed. Also this has a PID controller so the temp doesn't spike when using smoke box, the controller adjusts based on temperature.
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Sent from my SM-G950U using Tapatalk
