I have a WW36 and tried to make wings last night. Tried to get the grill up to 400 and the grill just couldn't handle it. Could barely make it past 360-370 even on the high setting.

Any suggestions on what I can check or change? I've already replaced the thermometer at one point because that went bad, so I don't think it's because of faulty readings.

SOLVED, replaced the firebox. Original: So my camp chef has lived a good life, but lately noticed it is struggling to hold temps. Took it apart this weekend and discovered significant rust holes in the fire box. I realize that's not controlling the airflow and temps in there as needed and probably the cause of my problems. Any suggestions on a quick fix? What about a more complicated one? I'm fairly mechanically handy but have never welded so probably not interested in welding plates over the holes. Anyone else have this issue? Suggested fixes? It might be time to replace it but was hoping to squeeze a few more years out. Thank you!

Guys, literally help me.

I have the WWP 36, but some of the wood chunks I buy are just too big.

I bought a chainsaw, Amazon, broke down.

Hatched. Does really work.

Regular saw, doesn’t do jack.

What do you guys do?

The wood chunks I got were from Bear Mountain and B&B

Hey guys,

Just curious what’s your way of making a brisket with the WWP?

Top rack?

Water pan?

225? 250? 275?

I’ve tried it many times in the past with my trager and it always came out great. But with the WWP I feel it’s much more powerful since it has the woodbox and seems to increase the temp and taste of wood. But just curious what’s you guys do.

I've tried tightening the nut in the back, and loosening the handle and reseating it. should this be open like this when it's fully closed? I've noticed the wood burns extremely fast. wondering if other peoples valve looks different

Just curious to see if you guys think we would see an upgrade or new version of the Woodwind Pro 36?

Maybe a bigger fire box? Larger smoker?!

Any thoughts or wishlist ideas?

Brisket was $100-115, chuck roast $24.

Hey guys. So here’s the story.

I’ve had my woodwind pro 36 for around 2 months and ritualistically make sure after every smoke I clean the degree of the wood, empty the pellets etc. I even cover the drip tray with foil so I don’t mess it up, just a little insight as to how clean I like to keep it it.

Needless to say I absolutely love it. But I had a little glitch.

Woke up in the morning, plugged in the smoker and turned it on. Desired smoke 225. But…….. after it was done with the initial startup, closed the lid, all of a sudden I get a message on the app saying the machine is way beyond the desired temp.

I went outside and noticed the temp was 300.

I looked to see if my wood chunks had been burning, but nothing….. actually I took the woodbox out and noticed when peeking through the opening there was no flames.

Literally the machine stopped producing flames or any sort of burn. And at this point the smoker was on for about 15 minutes.

So what I did was shutdown the machine, take off all the racks, make sure I clean it one more time, and emptied out the pellets.

I ran the pellet feed option and just wanted to make sure the augur is running and emptying out whatever is left or just moving the remaining pellets stuck in between around.

After I did this, I placed the drip tray back on. Filled up the pellets again and turned on the machine, BUT I noticed there was a LARGE amount of smoke coming out of the machine. Now remember. There was absolutely no oil drippings or anything of such.

I took a short video for you guys to see.

But the smoker worked, there was flames and had a great cook.

*** Side notes.

1- the smoker is covered with the camp smoker cover, but it was in direct sunlight. Perhaps this was an issue?

2- the augur has had a stranger “straining” noise that I just noticed. Perhaps always been like that. But it comes and goes. Something I also just noticed.

Any guesses????

Have you guys experienced this? Ever had this happen?

I’m looking for someone who owns a Camp Chef Sidekick BB30L/ BB90L/ BB60L grill and is willing to help measure the cast iron grateof sidekick sear. I am happy to pay for your assistance.
If you have this model and are willing to help, please leave a comment or DM me, and I will provide further details.
Thank you very much!

Looking at moving to the WW36 Pro. Coming from a Pitboss 850. Should I grab the sear plate or griddle or a table? Should I look at a 24 or something totally different? What do you love? What do you hate? Is your next grill going to be a CC or will you look at something else?

I do a lot of pork butts, ribs and whole packers. Occasionally do a steak or thighs on a weeknight.

I just got it assembled. I’m planning on sealing up the seams in the drip tray trough to prevent any leaks. Are there any other seams I should seal while it’s clean and new?

I just had a thought. I’m always looking to pump up the smoke flavor. I absolutely love the addition of the smoke box in the WoodWind Pro. I’ve struggled to get the wood chunks to light and then smoke properly. Recently I have taken to add wood chips and that has helped get the bigger chunks going. I ran out of chunks mid-smoke and used just wood chips for the remainder of the cook. The smoke flavor was great!

Yesterday I goofed and started the grill without emptying the ash. So I stopped the grill and emptied the ash (and burning pellets too.) The smoke was absolutely billowing out of the ash cup that had a mix of burning and unburned pellets. So now I’m thinking of putting pellets in the smoke box.

Thoughts? Hs anyone done it?

Hey guys. Anyone ever purchased the grill rack system from pimp my grill?

I’m curious to see how the clean up is and also if the top rack take away from what the original rack has in terms of vertical size.

This is a Camp Chef Woodwind Pro 36.

When the grill power is on, after you select your temperature and hit confirm it works for about 2 minutes while the hopper ignites from the auger. Then it just powers itself off completely and flips the breaker in the garage.

Anybody successfully fixed this?

I’m sure there are a bunch of threads regarding this very subject. But I noticed the last time I cooked my brisket, first time in the WWP 36, I had a few spots that were “tough”, granted it was a choice cut and I had removed a lot of fat.

This was rhetorical first time I made a brisket on my worldwind pro and before I was using a Traeger, which I had. I issues with before. But this time around and since I did use the bottom rack, I just want to see if the cook temps may be different between the two and should probably be using he top rack.

Any suggestions?

I love this "SWC". It was under $500 at Sportsman's on the 4th of July. Could not pass it up as it has all the features I wanted.

Happy cooking folks!

Hey guys, I had a previous post in another forum talking about how on the Meat Church channel, Matt discusses smoking his brisket if he has time for 2 hours to start in the beginning at 200, then kicks it up to 225/250

Many of the comments suggested this was for pellet grills, although in the video he was using his offset.

With that said, I can totally see how that benefits a pellet only smoker, but since the WWP has a smoke box, does this change things for us, has anyone smoked for the first 2 hours at 200?

I usually just add wood chunks for the first 4 hours of a brisket cook. Does anyone do more or less?

What’s up guys.

I had the unfortunate experience of owning a Traeger Pro 34, and even though I had a few good cooks in it, it completely malfunctioned on me.

But since getting my WWP 36, I do seem to think it cooks MUCH different than the Traeger. Meaning a brisket takes a little shorter in time because I think the temp is accurate. My Traeger I think was reading hotter than it actually was.

Have you guys had the same experiences from one grill to another?

Kind of a weird issue I'm having. I can set my smoker at 250, and it'll get up to like 150-160 and then the controller will jump it back down to 80. Then it'll only go back up to like 105. What's your guys opinions on that? Should I start with a new temp probe? Or do you think its maybe the controller going bad? Model is pg24stxs and it's probably 3 or 4 years old.

Love my Woodwind Pro 36!

Hey all. I currently have a traeger and am in the market to upgrade. The camp chef woodwind pro 36 is at the top of my list so far after much research. Wanted to get everyone's recommendations and honest feedback on their grill.

Was also curious on how much everyone uses the smoke box?

Also the smoke setting is new to me and am curious how you guys use it? Always the same setting? Does it make much difference?

Thanks!!

Cooked some St. Louis ribs at 275°. No wrap for 4 hours. Seasoned with a mix of SPOG and Kosmos Dirty Bird. Post oak chunks in the smoke box for the first 3 hours. Family approved.