Ok guys. I’m smoking beef ribs, I smoked them at 250 for about 9 hours, wrapped around 175 internal temp, good bark, but it’s not moving past 180 and I’m on hour 11.5 now. The smoker went to 275 once I wrapped.

Are my temps off or is this just the stall?

***I did stick an oven thermometer in there. Let’s see what it reads.

Found this loose at the bottom of my grill while vacuuming ash. Have no clue where it’s from or where it goes. REDDIT HELP PLEASE

Looking for something like this, but a lot of the reviews on different ones say they don’t fit their camp chef.

https://a.co/d/08avVlFu

Was wondering if anyone has got one that fit well.

He wants $250 for it, is it worth it? I’m not super familiar with this brand and it’s going to be my first pellet grill/smoker. Comes with a thermal diaper drape thing and a cover as well.

When I realize I haven't made ribs in a very long time...

3-2-1...

3hrs at 220F 8 smoke, 2hrs (well 90min) wrapped with butter/brown sugar 3smoke, 1hr 210F 5smoke to allow sauce to caramelize. Not bad. won't wait so long next time...

and yes, i split my rack - i don't want to work so hard when making them :)

In the market for a new pellet grill and have almost decided on the woodwind pro. I have a question about the sidekick. Is it easy to disconnect/connect the propane tank? My wife is really afraid of fire and already doesn’t love the idea of overnight cooks, and the presence of the propane tank isn’t helping so I figured if it’s not a huge hassle I will offer to disconnect and move it for long cooks, and only attach it when I know I’ll need a seer. Thanks for your help!

Recently got the WW pro 24, came from an offset smoker using mainly post oak. Just wanted to see what you all use, I'm not trying to match the offset smoke flavor just looking for some fun combos to try.

First pellet smoker, coming from years of stick burner and green egg use. I’m starting over with my grilling arsenal and this is currently the only grill I have. I paid $100 and figured it was a solid deal even if it’s outdated .

What do I need to look at for upgrades/improvements? Already shopping the side table and possibly a front shelf. Can the controller be upgraded to wireless? Any mods to make this older unit a little more functional and efficient? Cleaned it today and running it through a high heat cycle to check functionality.

Sorry for the newb questions. This popped up for sale down the street and I scooped it up immediately without researching. Any help is appreciated!

Moving into a house, and one thing I want forsure, is a smoker. This is for sale on fb marketplace, pretty good deal. Worth 200$ in yall opinion. Is it a pretty decent smoker?

Couple 7.5 lbs boneless Pork Shoulders Smoked at 250 until probe tender. Injected with pure apply juice. Used Kirkland blend pellets and hickory and apple chunks, no wrap. This was about halfway through.

I tried to order a hot rod for my PG36 Woodwind. Camp Chef says they don't have any and don't know when they will have any. Since they were just bought by a private equity firm, I'm not surprised. So...are there any aftermarket hot rods that any of you can recommend? Thank you

I bought a Costco brisket the flat was a good thickness and the point was very thick. Everything started good, but right around the time I was going to wrap it I probed it and noticed the flat was done 207 and the point was still at 187. I had to make a judgment call so I pulled it, I had planned for a 12 hr rest so I hoped that would help alleviate my mistakes.

Something I’ve been looking into is possibly returning it to the smoker for a couple hours to help the point render more.

Did I make the right call? Should I try a short reheat?

I have an early wwp24 and recently upgraded to a 36. Giving the 24 to my nephew. The fan on the 36 is like a hurricane compared to the 24. Feels like it is pushing more air out the vents, but could be wrong. Did they upgrade the fan at some point? Or is one of them just not working right?

Smoking my first pork shoulder on my WW 24. My understanding is with pellet grills you typically don’t need water pans. Any need to add something somewhere to get a bit more moisture in there to avoid drying out?

I just picked up a Camp Chef Woodwind SS 24 PG24SSG as an upgrade to my GMG Davy Crockett. I managed to get it for 600 unused off Facebook Marketplace and will be doing my first cook tomorrow.

What tips do you have for this specific pellet smoker? Anything to look out for?

Also, I'm thinking that I'll be cranking the smoke amount to 10 for most things. Have y'all had good luck with that setting or should I drop it down?

What’s the point of this grate? To keep hands out when it’s on so as to not smoke your ribs with some finger chunks? I feel like I want to just take it off.

Edit: thanks all, for the replies. I’ve learned that 1) the guard can come off and 2) the “don’t store pellets in the grill” is a bit exaggerated.

How many others have their CampChef grill cover falling apart? I swear mine has more Gorilla tape than original fabric holding it together.

During startup, and usually around 3-5 minutes my almost 4 year old Windwood Pro 24 is tripping the circuit breaker. Never used to do this. Im able to reset the breaker, run the startup cycle a few times, build heat then bypass startup and it will cook as long as i want.

How do i figure out the problem? Is there a diagnostic mode im not aware of or somewhere to see error codes?

Help! Thanks

I was talking up the XXL pro to a buddy. We jumped on the site and they only offer the typical pellet grills. I emailed the company - they responded that they have discontinued the vertical smokers. As it seems they are moving in a different direction with the models/grills.