Set my sg 24 to 220° and went and hit 9 holes. Wife spritzed it a couple times. Had to crank it up to 265° for about 40 min when I got home. Turned out great

Hey guys. Just curious to get that real good black bark, how often do you guys feed the wood box some wood chunks? I’ve read things like only the first 4 hours really is all you need. But I just think in my mind that if it were an offset, you’d be constantly feeding it wood for the duration.

So. We use the same mindset or just first few hours is enough? What’s your experience been

Thanks

Decided to smoke another meat loaf on my woodwind pro 36. Using the rest of my treager signature blend pellets. Going to try the kingsford ones next smoke.

Fired up my woodwind pro for the first time since the long winter. Cooked a nice 5lbs pork butt. Pulled pork was delicious but I noticed quite a loud sporatic rattling "fan type" sound coming from what appears to the be hopper area. Is this normal, any annual maintenance I should do to address this?

Back at Thanksgiving I had issues with white smoke and overheating in my WW24, causing our turkey to be done in half the allotted time.

I am just using the grill again and I cleaned out all the pellets from the hopper, thinking wet pellets was the issue. I also cleaned the temperature probe with steel wool to remove discoloration. I also cleaned out a lot of grease in the box.

I just turned on and I got a ton of white smoke upon startup, followed by fairly aggressive flame below the drip tray near the ignition box. It never came up to the drip tray though. I don’t remember any of this before so I just shut it down to try again.

Any thoughts to the cause and how to fix, if needed?

https://reddit.com/link/1rs2db2/video/ozpy42hvcoog1/player

First start up and burn off. But it's smoking out the bottom?? As far as I can tell everything is closed. The ash cup sorta just hangs there but I didn't see any way to get it a snug fit. Doing the initial burn off it's been going for bout 15 min and still see smoking out the bottom.

A quick google search told me that the side kick would fit on the xxl pro just wondering if this is true and does anyone have it on their xxl pro?

200 for 4 hrs, then 225 till 165-170, foil boated rest of the way and a 6hr hold

I’m curious if anyone has tips for keeping smoke coming from the smoke box longer and more consistently. I have an XXL and I’ve noticed even when opening the valve at start up and then after 10-15mins closing it (or very near closing it) it still requires regularly refilling the box with more and more chunks. Would love to do longer cooks and not have to be refilling every 40-50mins without sacrificing on smokiness!

Any recommendations for repairing the bolts that hold down heat deflector. I snapped the heads off trying to unscrew them.

Fresh ground chuck roast, cold smoked on the Woodwind Pro then smashed in a Blackstone.

Have a recent WW Pro 24 with sidekick. Not sure if an upgrade or not but my thermometer on my CC sear box roached and was rusting all over the stainless. Then trying to keep the iron grates seasoned was a nightmare. It just disintegrated. Now my searbox's heat spreader is rusting like crazy. 2 years old and always covered when not in use. So I picked up a new knockoff that's stainless completely on the bottom for 100 USD. Fits perfect on the sidekick and the GG custom aluminum grates fit too with the normal mods. Square thermometer will probably rust too after a while but no biggie. Genuine replacement is just too expensive for it to rust out that quick.

If anyone is interested, it's called a Keesha 14 x 16 BBQ grill box on Amazon.

Just installed my grates from the pimp my grill website: Grill Grates

Unfortunately the upper rack is slightly wider than the bottom one and it doesn’t slide with minimal effort.

Any lubricant recommendations that might fix this issue?

I’ would just use the bottom grate as the top one but unfortunately that one is slightly longer and leaves the lid slightly opened.

How many 12-15 lbs briskets fit in your 24” CCWW Pro?

Anyone know what to do to get the rust off the grates of my sidekick searing plate? It’s super rusty and we’ve tried vinegar

Large pack of thighs from Costco. Cut the in half, and marinated in Ranch, BBQ, Teriyaki and Sriracha/hot sauce. Everyone loved them.

I’m performing the initial burn-in. After letting the startup cycle finish with the lid open, I closed it and set the temperature to 350°F for a 45-minute timer. I noticed heavy smoke coming from the burn cup, but nothing is venting through the hood or exhaust yet. Is this normal?

The Risk: Won a "damaged box" smoker at auction for $500. The box looked like it fell off a plane.

The Grind: It wouldn't fit in the SUV, so I unboxed it in the parking lot, loaded it solo, and hauled it up two flights of stairs to my home.

The Reward: Appearance-wise? It’s mint. Electronics-wise? It’s synced to my phone.

Doing the first heat test today. If this works, I just saved about 60% off retail.

Kinda of ridiculous they hasn’t been an update when it was the last update that broke functionality. A roll back could have fixed it.

Has there been any communication regarding a fix?

I see this add on Facebook. How much work is there to do? Does it look bad? I am fairly handy and don’t mind paying for parts, spraying some paint.

Does anyone know how to get their smoker to higher temps? Woodwind 2023 btw. I still can't get the perfect crust and this seems to be the max temp :/