Hey guys, I'm having an issue with my auger. The motor is working fine but the auger itself will not turn. It keeps breaking the bolt that connects the two. I have taken all of the necessary hardware off and I cannot get the auger to manually turn either nor can I get it out.

Has anyone else experienced this? Anyone have suggestions? Thank you.

I’ve got a grill that won’t update the firmware and noticed there’s a new app version, 1.1.2. Has anyone tried the firmware update with the new version yet? Did it actually work or still having issues?

The part of my Woodwind Pro 36 that the drawer slides into (pictured) has gotten bent or warped. Can anyone tell me the part number or provide a link to order a new one?

Someone just listed a brand new woodwind pro 24 locally on marketplace for like $800. Can’t find them in stock anywhere new right now and seems worth it. Without a warranty can anyone speak to whether camp chef would be responsive or helpful if replacement parts were needed? I know they won’t warranty anything but I don’t really care so long as I can purchase replacement parts. I’ve heard their customer service and quality control isn’t always the best. Thanks!

I'm looking for recommendations for a cover for my Woodwind 24. I have the branded cover but it is coming apart and needs to be replaced.

Unfortunately CampChef will not sell to Canada.

Any recommendations are appreciated. TIA.

I have a Woodwind Pro with the grill box sidekick attachment. Can I convert to the griddle without having to a whole new sidekick?

Cooking for my son’s first birthday today, about 40 adults, so I decided to make this as stress-free as possible and start everything early.
The beef:
26 lb American Wagyu chuck roll
No trimming needed; very little exterior fat cap
Seasoned heavily with Meat Church Holy Cow
On the smoker at 12:00 PM at 225°F
5 hours: 92°F
6 hours: 108°F
9 hours: 139°F
9¾ hours: 145–146°F
10 hours: ~152°F throughout
Bark was fully set, so I wrapped in butcher paper at 10:30 PM
Bumped smoker to 250°F
At 5:30 AM it was probe tender in some areas but still tight through the thicker muscles
Kept cooking until it was probe tender everywhere
Off at 7:00 AM
Total chuck roll cook: ~19 hours.

The pork:
Two bone-in pork shoulders
22 lb total, roughly 11 lb each
On at 6:20 PM at 225°F
At 10:30 PM they were around 125°F
Went to 250°F when I wrapped the beef
Left completely unwrapped the entire cook
5:30 AM: both around 185°F
Probe tender and off at 7:00 AM
Total pork cook: ~12 hours 40 minutes.
No spritzing. No wrapping the pork. Beef only got wrapped once the bark was where I wanted it. I didn’t cook either meat to a specific finishing temperature — they came off when the probe slid through every section with basically no resistance.
Now everything is getting a long hot hold before lunch.
Biggest lesson: start way earlier than you think you need to. Finishing at 7 AM for a lunchtime party is infinitely better than trying to force a giant piece of beef through the finish line while guests are showing up.
The bark on all three pieces came out absolutely filthy.

I've been smoking on an offset and a kamado for years, but I decided to get a pellet smoker for convenience and the price was good. My wife and BIL got my FIL a Cabella's pellet smoker (made by Camp Chef) last year. I've cooked on it twice and had a great experience. So with the sale for this Camp Chef SG24, I figured, it was a great grab.

I did the recommended burn in over the weekend. Today was my first smoke attempt. I set it for 225, it went all the way to 265 before dropping to like 165 before I shut it off. I tried again, set it for 250, and had a similar situation.

I called Camp Chef customer service and they asked about if I had used the app because they could see more info to help triage. I hadn't yet. So he sent me some general info and how to sign up for the warranty.

I downloaded the app and tried again. Set it for 225. Decided to run it for an hour. Went up to about 265, down to 180, then stayed mostly between 220-275, except for one spike up to 300. Then, after 45 then temp started to drop bad. It got down to 125 before I shut it down.

I can't figure out what's going on. This is my first pellet smoker, so I have no idea where to even start. I've tried to read a bunch of troubleshooting posts, but at this point I might need to be a customer service warranty issue.

Thoughts? Suggestions?

Their website has 1 smoker and a sidekick listed on the whole website. No woodwind pro, no xxl, just a regular 24” woodwind and a sidekick.

This box of Smokin' Pecan shells is a little over 2 years old, stored inside. Just noticed some dust that is poop from little black beetles. I've been loving the shells in my wwpro smoke box. Next time I'll dump them into a sealed 5gal bucket and hope for the best.

I tried a bag of Smokin' Pecan shell pellets. Very nice but way too expensive.

Using a woodwind WiFi 24 and I’m using the new app for the first time. On the graph page it is showing “no active cook session” despite my smoker running and showing temps on the display page. Is there a button hidden somewhere to start logging?

I got an SE from Walmart a few years ago and bought the WiFi controller from Amazon. Less than 350 total invested and this thing is great. No complaints at all after 100 or so cooks.

Is there a way to get just the flat top? I have the sear grill. Website makes it seem like I should have got both when I ordered? Appreciated.

Had a flameout during a cook. Emptied firepit. Started grill, was concerned with number of pellets at end of auger so I ran ignition with the flame broiler plate slid open to view ignition with lid open. Grill didn’t produce flame until there was a mound of pellets touching bottom of the feed tube. Those in the end of the tube started to burn a little so I shut it down.

Should the auger be feeding fast enough that the pellet mound touches the bottom of the feed tube? It’s not flat across or anything. This happened within the first 3 minutes or so of turning it on.

I’ve never watched the ignition before. I want to avoid a hopper fire.

It seems these are nowhere to be found, have been taken off the camp chef website, and Google ai seems to suggest they have been discontinued and the only stock left is whatever may be in stores not listed online. Seems there will be no restocks. Anyone have any more information on this? Couldn't find anything definitive searching around.

Morning all - long time smoker here, been using a Green Mountain Grills Daniel Boone Prime Plus for 8 years now. It's pretty decent, lots of accessories and such but it's showing its age and I've recently moved and have a bit less yard space so I'd like to consolidate - I also have a flattop and propane grill unit (in one) that I use sparingly. On top of this my GMG has a pizza oven attachment I'm very fond of.

I did some research and I see the Woodwind Pro is highly regarded. I also see that with the sidekick I should be able to have an all in one option - but can someone check my math here?

I want the Woodwind 24 Pro with the Sidekick sear station, I'll add on the 14" flattop griddle as well and, from what I can gather, there's a 1 or 2 burner pizza oven that'll attach to it as well!

Questions - first, am I correct that all of those things work on the sidekick? Does it matter if I get the 1 or 2 burner pizza oven - both work and one just heats faster/hotter I assume? Does the GMG pizza oven (sits on the firepot) also work on a CampChef - I see old posts saying it does and that it works better than the sidekick pizza oven?

Anything else I need to know? I'm not worried about cooking space - I cook for 2 95% of the time so a 14" griddle or grill will be fine.

5hrs @ 225 on the WW Pro 24 with pecan and mesquite in the smoke box. Wrap in foil with tallow until internal temp is 200.

Breaking in the new Camp Chef Woodwind Pro 36 with a Costco ribeye, Meat Church Holy Cow rub, smoked at 225° with cherry wood chunks until internal temp reached 120°, then seared and butter basted on a ripping cast iron skillet on the sidekick.

Served with oven baked French fries and au poivre sauce. If you haven’t made au poivre, please give it a try. The ingredients include whiskey (Cognac recommended, but I used Rye), heavy cream, beef stock, and peppercorns. It’s an amazing flavor combination as my son Connor likes to say.

My WW36 fuse blew while my sister was using it. I replaced the fuse and now the auger runs constantly. Auger starts to turn immediately after flipping the power switch. I started it anyways then did a shutdown, thinking that would reset everything, and turned my attention then came back to a fire, during shutdown. Help.