Let me just say that this is a great smoker and if you are looking for an easy to use smoker that uses REAL WOOD pellets for both heat and smoke, then this is the smoker to buy.
As you read down the page, I will talk about the various aspects of this smoker but if already know that you want one, then why not go ahead and get one on the way. With FREE shipping and a super awesome 3 year warranty, you really can't beat it!
Note: We do get a small commission when you purchase some of the products on this website, this one included and for that reason, I am very careful to promote ONLY the products that I absolutely love and recommend.
Here's  what showed up on my doorstep on delivery day.. boy was I excited!
Sweet!
Putting it Together
It took me a couple of hours to remove the packing and put the grill together but of course, I was taking pictures and notes so that slowed me down some.
The assembly instructions are all of (2) pages with each section clearly explained and shown with pictures. Like most men (and some women I suppose), I tried to figure it out first and only consulted the directions when I got stumped =)
Seasoning
During unpacking, I noticed that several of the bare metal parts such as the grease drain pan were covered in oil and had to be wiped off with a paper towel. This is to prevent it from rusting during storage and shipping and is why it is extremely important to run the pellet grill for a couple of hours at normal smoking temperatures or a little higher before using it to cook food.
This “seasoning” process allows the oil to burn off so the flavors in your food come from smoke rather than manufacturing oils.
To season the Woodwind:
Camp Chef says to run the pellet grill at 350℉ for 30 minutes before cooking food to burn off oils used in manufacturing and to cure the paint.
After this seasoning process, the Woodwind is ready to use.
My Review
Most pellet smokers work on the same premise in that there's a hopper full of pellets. Those pellets get pulled into the firepot via an auger where they burn and that provides both heat and smoke.
To judge the other pellet smokers against smokers in the Camp Chef lineup, specifically the Woodwind, you have to look at the features, available add-ons and even the smoke production and level of smoke flavor.
Camp Chef has come to the table with several add-ons, features and capabilities that push them to the top of the pile in my opinion.
Here's the official feature list from the website:
- Electric auto-start ignition
- Dual LED temperature readout
- Easy setting selection system
- Automatic pellet auger
- Included warming rack
- Included meat probe
- Patented Ash Cleanout system
- Large capacity pellet hopper
- Included recipe booklet
- Pellet hopper cleanout and purge
- 160º F up to 500º F temperature range for slow smoking to grilling
- Included bottom shelf
- Four wheeled legs for easy movement
Smoke
Ultimately, when it comes to smokers, it's the resulting smoke flavor that sells me on the product.
The Camp Chef model has a typical looking pellet grill controller but when you look at it closer,  it has a couple of extra settings. One for “Hi smoke” and one for “Lo smoke” both of which are engineered to produce more smoke while maintaining the set temperature
The Lo Smoke setting maintains an average of 160℉ and should be perfect for jerky, cool smoking fish, etc.
The Hi Smoke setting maintains an average of about 220℉. I have been using the Hi Smoke setting and not only getting great smoke flavor but beautiful smoke rings as well.
Like most pellet smokers, the chimney cap can be adjusted to allow more or less smoke out and this can make a difference in the smoke flavor as well.
Features
Dump Shoot for the Hopper
This may be a feature on some other brands of pellet smokers at higher price points however, it is not a feature that I have seen on other brands of smokers at the same price point.
I can't even tell you how many times I have used a plastic cup or my hands to dip out handful after handful of pellets in an effort to change out the pellets on other pellet smokers such as the Traeger. Doable but it's a slight aggrivation.
On the Camp Chef Woodwind, you will notice a chute at the rear of the hopper, located at the bottom and angled downward. Pull out the knob on the side of the hopper and the pellets come pouring out into whatever container you choose.
There's even a hook on the drain chute so you can hang a plastic pail to catch them in. Sweet!
You no longer have to dip out the pellets or forego pellet changes until they all burn up, you want a different flavor of pellet today? No problem!
Ash Cup
Most other pellet smokers have no method for catching the ashes and easily emptying them after each use. I have been vacuuming out my Traeger after every use since I've owned it. Heck, I even have a special vacuum for it that can withstand reasonably warm ashes so I don't have to wait to long to clean up after I'm done cooking.
Note: If you have a pellet smoker that requires vacuuming, you need one of these! The canister is made of metal and the ends of the hoses are metal so you can vacuum ashes out of the smoker, fireplace, or grill before they cool down completely.
Enter the Woodwind– there's a really handy little ash cup on the bottom that catches the ashes.
Like the chute on the hopper, there's a knob on the right side of the smoker that allows the ashes to drop down into the cup when you pull it open.
You can still vacuum out the inside of the pellet grill from time to time to keep it clean since some ashes do end up  in the bottom of the smoke chamber but you no longer have to do it in order to cook. The ash cup keeps the ashes out of the firepot so it can work like a brand new one every time you fire it up.
It seems like such an easy fix for a problem that's been plaguing pellet grill owners for a long time, Camp Chef solved it and it's a brilliant feature that saves me a ton of time.
Sear Box
This is an add-on but one that I highly recommend.
How many times do we get finished smoking things like steaks, chicken, etc. and we need to put a sear on something or crisp up the skin on the chicken or get some grill marks on the burgers or hotdogs? I don't know about you, but I usually fire up the grill or use the broiler in my oven to take care of these items that need a little extra something.
Camp Chef has created a somewhat small but very useful propane fueled grill that attaches to the right side of the unit. This sear box is capable of temperatures as high as 900℉ and with the heavy duty cast iron grate you can lay out some awesome grill marks and a nice sear without ever leaving the pellet grill.
The surface area is about 12″ x 16″ and 184 square inches of cooking area.
There's a piece of metal between the flames and the grate that contains hundreds of small holes to allow the heat thru but discourage the grease from dripping through and causing flare ups. It's called the flavor screen and does a pretty good job in my opinion.
This pellet grill also comes with a probe input on the control panel and a meat probe. This allows you to monitor the temperature of the meat you are cooking via the control panel.
The probe is passed into the smoke chamber via a small port in the top left side of the smoke chamber.
You can also push a button on the control panel to see the meat temperature or the pit temperature as you desire.
Along with the features I have mentioned, here's a few specs on the smoker that may interest you:
Hopper
Holds about 16-18 lbs of pellets. At normal smoking temperatures, you can expect to go through about 1 lb of pellets per hour.
Cooking and Warming Grate
The cooking grate is coated with porcelain and is 19.5″ x 22″.
The smoking/warming grate sits above the cooking grate and is 6″ deep and 24″ wide. It can be used for cooking or to keep things warm while the other food cooks. This comes standard on the Woodwind and is NOT an add on. Many of the other pellet grills require you to purchase extra grates.
The Camp Chef Woodwind is capable of temperatures between 160 degrees and about 500 degrees making it the perfect unit for cool smoking, hot smoking, braising, baking, grilling, barbecuing and searing.
In case you can't tell, I'm a huge fan of the Camp Chef Woodwind simply because it's easier to use and maintain. I can maintain and use the Traeger and other pellet grills in the same way, but I just work a little harder doing it.
If you haven't watched their video, it'll demonstrate most of what I've mentioned above. Check it out at http://www.smoking-meat.com/woodwind.
I love to promote great products and this here is one of those products that I love to use and I know you will too.
I will add more to this review as I use it and find out new tips and tricks.
Cost and How to Purchase
The unit is $899 if you get the sear box with it, or if you opt to get the unit without the sear box, it's only $699. A steal of a deal in my opinion considering what you get and how well it works not to mention all of the new friends that will start hanging around your house. You just can't put a price on that!
Now go on over to the Camp Chef website to learn more or you can purchase it and get your new “baby” on the way today with FREE shipping and an unheard of 3-year warranty.
Please let me know if you have further questions about this pellet grill.
I would also like to hear your own personal reviews and feedback on the Woodwind pellet grill in the comments area below.
From Canada and was wondering if the camp chef 24 SG ships to Canada and what the price would be for that unit. The clean out feature for the ash is what sold me but in a side note the pit boss pro series wood pellet grills also have a clean out feature after doing a lot of research on these pellet grills.
Jeff, I have used the Masterbilt electric smoker successfully for a number of years and loved it. It was getting long in the tooth, so I decided on the CC Woodwind Wifi. I received it last week, got it together and am now getting ready to do my first cook. My question is: How will my recipes that I have used for the Masterbilt change and what do I need to pay attention to with the Woodwind?
Do you think the (heat) blanket is worth while?
The Camp Chef Woodwind as well as most pellet smokers have no trouble maintaining temperature even in cold weather but where the blankets come in handy is in saving on pellets. The extra insulation helps hold in heat and the smoker is able to maintain temperature easier without using so many pellets in colder weather. In my opinion, only purchase the blanket if you find that it is necessary after using it for a few times.
Hello Jeff,
Might I say what a nice review! I was wondering if you could tell me, say for instance, if this 24″ model can smoke two average sized turkeys at one time or maybe 4 chickens? And how many average sized racks of pork ribs could it handle? The reason I ask is because I don’t know whether to purchase the 24″ Woodwind or the 36″ lux model.
Thanks, Eddie
Can someone tell me what steel gauge the Woodwind is made of?
Jeff. I am doing your Beer Butt on two birds at one time using your favorite Woodwind. After preheating and putting the birds on my temperature is varying between 150 bad 220 but not holding a steady temperature. Using indirect heat.
Larry, The Camp Chef works like your home oven, it swings back and forth between 15-25 degrees above and below your set temperature. It operates on an average temperature rather than an exact temperature. Looks like yours is swinging quite a bit more than usual but this is very contingent upon the outside temperature also. What is the temperature control knob set on? In my tests, the temperature swings do not affect the final result.
I’m looking to replace my Bradley 4-rack, analog temperature control smoker (the small ice-box style) with this grill/smoker primarily for it’s smoking ability versus grilling. The Bradley has served me well but it has limitations on size/length of cuts and it’s a royal pain to clean up. Do you have any qualms replacing a traditional smoker like the Bradley with this? I have a higher end Weber gas grill for my day-to-day grilling and a 22″ and 32″ (not sure on size – they have not been sold for many years) Weber charcoal grills that I use occasionally to get the real grilled flavor at times.
Brian, the Camp Chef Woodwind is one of my favorite pellet grills and I use it all the time for everything from chicken to ribs to pulled pork and everything in between. I get great smoky flavor by starting everything out for about an hour on the “Smoke” setting which is maximum smoke then move it to my set temperature after that.
I recommend the new SG version of the Woodwind and here’s a few reasons why:
The Camp Chef Woodwind SG model has a 22 pound hopper, 811 square inches of cooking space (more than the REC TEC), a chute that allows you to easily remove your pellets from the hopper for changing flavors, and 2 full-size cooking racks. It also has a knob on the left side that allows you to pull the flame deflector out of the way so the fire can shoot up closer to the rack giving you the ability to get a little char on something. As if this is not enough, it comes standard with a propane searbox attached to the right side where you can sear steaks, burgers, chicken, whatever you like, at around 900°F.
The Camp Chef Woodwind SG sells for $999 which includes shipping and is worth every penny in my opinion.
Let me know if you have further questions about this.
As a part purchaser of your rub recipe, I’m a fan. But I have to disagree about one thing. I recently purchased a Traeger Bronson. Assembly wasn’t more than fifteen minutes, including the optional add-on front shelf And believe me, and I’m no Handy Andy. Counting initial “seasoning” smoking, I’ve smoked over 30 hours on it and haven’t had to empty the ash cup once. The “shutdown” setting totally incinerates any remaining pellets. This has shocked me. Now I won’t debate any of the subjective matters, as they are, well, subjective. But as an objective observation, I can say that I haven’t had to remove a single flake of ash out of the cup. None. Zero. Nada. Zip. Zilch.
Seems like a pretty poor warranty for the money. Weber might sound expensive, but you get 1- to 15 year warranty out o it.
Thank you for the feedback.
In my opinion, these (2) smokers are not comparable. Weber has no moving parts, no electronics, and a lot less parts.
The Camp Chef warranty is not as good as REC TEC, which has a 6 year warranty I think, but it’s still on par, in my opinion considering all of the moving parts and electronics.
That’s just my opinion of course.
It works really well. The +/- 15 deg swings seem to average out to the setting, thus not a problem. I have learned to trust the grill to do its work without me dropping in to check on it.
Jeff, I have owned my Woodwind for 2 years now and love it. I had an issue with the controller that caused the auger to keep feeding pellets into the pot it caught fire once. I called customer service, they sent me a new controller- no questions asked! Phenomenal customer service! My only complaint is the fan blows so hard- there is ash everywhere.
Jeff, a big fan of your recipes and this review. Been for an upgrade from my masterbuilt electric smoker. I am interested to know what other grills you’ve used and how you compare them to the woodwind. Thanks!
I have the Woodwind and I really like it. If I had any complaints at all it would be the meat temperature probe. It is badly made and has failed twice since I bought the Woodwind. To Camp Chef’s credit, they sent me new probes very quickly to replace the defective ones.
is it made in the usa?
Like many wonderful products, they are made overseas in China for now.
What is your opinion on the Silverbac grill by grilla grills?
Is the fan really that helpful?
Yes, the fan is what keeps the fire burning hot in the burn pot.
Have been looking at various pellet grill smokers including the Woodwind but I cannot seem to find specifications on the gauge of the material (metal) used in construction. Traeger advertises 16 gauge. Can anyone tell me about the Woodwind? Thanks.
Hey Jeff- thanks for the super job on the review of the CC Woodwind. I saw the video when it first came out- thot THAT would be a great grill someday and filed it mentally. SOMEday is here and I’ve looked everywhere and couldn’t find the “smoke god guy grill!” Then I just stumbled onto your blogs of reviews and reading your entire piece- I said THAT’s the one I want!! And when I clicked on buy now… and BAM!!! up pops the “smoke god guy!!!” Haha!!! Must be the one to get- double confirmation!!
I currently have an older (very nice) propane grill that needs to be replaced. We use it several times a week; which means just clearing a path in the snow during our Michigan winters!!! And I also have a great “Smokin It 2”. However I really do miss the bark crisp you get from a wood smoke VS. an electric smoke.
4 questions: 1) Would the CC Woodwind (with the sear box) be a good way to combine a conventional grill and electric smoker?
2) Do you get the “crisp/bark” on ribs/chicken with a pellet smoker?
3) Does the CC Woodwind perform well in cold climates of the north? One of the many impressive features of the the Smokin It smokers is it’s doubled wall insulation and it’s ability to perform consistently regardless of the outside temp/conditions!
4) is there a way to rig up a rotisserie? We do a lot of rotisserie cooking! That ever-basting process is so delicious.
Is my dream of “rotisserie-ing” and smoking and getting a good crisp all on 1 unit in freezing winter months achievable???
I’ve been a huge fan of yours since you started!!! Congrats on your success in the smoking/grilling world; your doing a great job of keeping us backyard smokin/grillin guys going!!! I especially enjoy your (relatively) new review blogs! Is it possible to get an autographed copy of your “Smoking Meat” book??
Hi
I’m researching smokers. I am new to this smoking and have a question. What is the purpose of all the temperature setting beside the lo/hi smoke? is it just smoking at a higher temperature and the food is ready that much faster? is the high smoke option the same as setting the dial at 225?
Joel,
It is my understanding that the lo/hi smoke settings are special settings that are engineered to produce more smoke than on the normal settings while still maintaining the set temperature. I can tell you from using the Woodwind that the Hi Smoke setting produces more smoke than most other pellet grills I have used and maintains 225°F at the same time. The Lo Smoke setting maintains about 180°F while producing plenty of smoke.
I have not used the regular 225 setting thus far but I might if I was cooking something that needed a lighter smoke flavor.
Let me know if you have further questions about this.
Jeff recently bought the woodwind. Boy do I love it. What a quality piece of gear. Find nothing wrong with it. Love everything about it.
Johnny
Jeff, just wondered if you have tried a Yoder smoker? Saw one today, they’re built like a tank, but expensive.
Kevin, I have not had the opportunity to use a Yoder. I have heard great things though.
Hi Jeff I also recently purchased the woodwind and have not been as lucky as you with performance. I was get wild temp swings +/- 40 degrees which they initially attributed to damp pellets. They sent me new ones and still the same issue. They then sent me a new burn cup as mine had a longer holder for the hot rod which was forcing pellets to the side. My temp swings are now only about 20 on both sides however I noticed the middle of the grill when measured with maverick is about 20 degrees hotter than the controller. Do you get the same temp readings?
Robert,
My swings tend to be +/- 20°F or so but I usually just look for the average temperature I am getting. On the Hi Smoke setting, it spends most of it’s time at or near 225 and occasionally it will drift up to 245 or so and down to 207, 208 ,etc.
I watch the reading that the controller is giving me but I almost always have a ambient probe right where the meat is sitting so I know exactly what heat is being experienced in that location which is usually somewhere near the center of the grate and sometimes it’s a little different at first but it usually settles in pretty close to what the controller is telling me.
I often start up my pellet grill an hour or more before I’m ready to cook to give it time to heat the metal and settle in to the temperature I want to maintain.
It is possible to tune some smokers so the heat is consistent front to back and side to side but usually, there’s some differences and that’s just part of knowing your smoker. I learn my hot spots and I just use that to decide meat placement. You will find this to be the case even in your kitchen oven. It’s rarely right on target and the temperatures fluctuate from rack to rack and in different locations on each rack.
I try not to worry about it too much. I just look for a good range and as long as the average temperature is maintained, I’m pretty happy with it.
I am very glad to hear that Camp Chef’s customer service is such that they are working hard to help you iron out the wrinkles you are seeing in the temperature fluctuations. That says a lot about a company.
use ours for everything and so far no problems, You did forget to mention the burn cup is stainless, Will last a lifetiem! Good article and I agree witrh you , Good product
I have a WSM. I am very interested in the Woodwind after reading several positive reviews about it. Can any brand pellet fuel be used successfully in this smoker or does one have to order pellets from Camp Chef?
Pellet grills operate by burning pellets.. this creates heat and smoke which is exactly what you need in a smoker.
The only other thing they need is a power source to turn the auger but the draw is very small and you can easily use a power inverter in your vehicle to use if for tailgating or camping or anytime you are away from electricity.
The pellets are easy to find and quite inexpensive.. you can get them at Walmart, Ace Hardware, Amazon, Costco, etc.
Jeff check Dick’s sporting online $12.99 per 20lbs. And free shipping
Thank you, Harv! That’s a very decent price for pellets.
$9.99 for 20 lbs at sportsmans warehouse.
I have had my woodwind for a week. Cooked pizza the first day and it was great.
Did or should I say tried a pork butt the next. The temp control went bonkers. At 225 the temp went less than 190 and up to 312. I switched to hi smoke. The smoke produced was beyond a lot it was crazy. I shut it down and finished the pork butt in the oven. Here is the good part. I am sure the controller is defective and called Camp Chef. They figured the probes were bad but just in case sent a controller with the probes no questions asked. Things should be fine for the weekend. Excellent customer service
I am glad to hear that they took care of you!
I ordered the woodwind smoker with the sear box just a few days ago. I am very impressed with the smoker overall. Super fast shipping(two days!!!) and quality packing. Assembly was relatively fast and easy. Reverse seared rib eyes and burgers are fast and simple. Ribs going on today. My old recommendation would be hooks on the front for tools! There were a few loose fasteners on the lid and random unused rivets inside the body but easy fixes. Overall, high quality product. When are you going to integrate wifi into the control box?
Thank you for the great review, Bill. I agree that wifi enabled controller and tool hooks would be excellent features to make this pellet smoker even better!
I pushed my Traeger back when I unboxed a Camp Chef Woodwind with the Sear Box a couple months ago and have 11 smokes on it so far (12 counting the two pork butts that are smokin’ up out on the deck as I type this!) and have been very impressed with the Woodwind so far.
The one thing that has impressed me the most is this smokers ability to maintain such constant temps throughout the entire smoking cycle. On both the LowSmoke and HighSmoke settings this smoker really produces a nice blue smoke.
The Sear Box can turn out some amazing steaks (reversed seared) and burgers, although there is a learning curve with this attachment that takes a little time to master but well worth the time when you do.
Very satisfied with this smoker so far….Gotta go check the probe.
Keep On Smokin’
Jalu
When can we expect to see your review of the Woodwind?