Unveiling the Champion: Camp Chef vs Lone Star Grillz
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- เผยแพร่เมื่อ 30 พ.ค. 2024
- Everyone has been asking me... LITERALLY EVERYONE.... which pellet grill is better? The Camp Chef Woodwind Pro or that sexy beast of a pellet grill, the Lone Star Grilz Pellet Grill? I can talk about appearance and features all day, but lets throw some brisket on these pellet grills and see which one can smoke a better brisket!
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Interested in the Lone Star Grillz Pellet grill? This is the one I have: lonestargrillz.com/collection...
From the day I received the Lone Star Grillz Pellet Grill I have been asked which one was better between it and the Camp Chef Woodwind Pro. Its pretty obvious which one is built better. Its pretty obvious which one will last longer.... but people have been mostly concerned about which one cooks better food. So what better way to test than to do an overnight brisket using the foil boat brisket method? Thats what we did... fired up both pellet smokers and made 2 prime briskets!
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2 TBSP Coarse Black Pepper
1 TBSP Salt
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1 TBSP Granulated Garlic
1 tsp Granulated Onion
1 tsp Paprika
1.5 tsp Brown Sugar
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I think there’s a principle at work here. Small pieces of fuel that burn quickly create super clean smoke. Big pieces of wood that burn in a clean fire are slightly dirtier. That slight difference, without going into acrid dirty smoke, is the main taste predictor across different types of smokers (and of course big pieces in a less clean fire are the worst). Mad Scientist BBQ did a video about dirty smoke in the beginning of a cook a few years back. And there’s a top tier BBQ restaurant in Texas that puts briskets in their offsets before they start the fires to catch some early dirty smoke. We essentially like clean smoke with just a touch of dirty, particularly early on in a cook.
Exactly. Even though my lonestar puts out consistent clean smoke over the entire cook, i like to use a wood chunk in the beginning over the firebox.
Oh I agree 100%. In fact I keep the smoke box butterfly valve cracked open to promote a cleaner burn, but still a little dirt.
Great video. As an LSG owner, I'm very happy with my purchas.
As far as the camp chef, the results prove it's also a good smoker.
BUT, lol, if I'm going to do a long cook on the camp chef, what's the difference between that and my offset? I would have to babysit it all night. And that's what I'm trying to get away from.
Also, because of the high grade steel on the lsg, I can smoke during the winter and not worry about the cold affecting my heat.
Is the price difference worth the convenience? Time will tell, I've had my lsg for almost two years now and use it constantly. She still cranks away, and I'm guessing it will for many years to come.
Oh, did I mention how much food I can pack in there!! Lol
Once again, it's a great video.
@@ismaelvasquez5485 I think it's clear the LSG is much higher quality, and priced as such. Not everyone agrees, but I think the majority do, that most of the smoke flavor comes in the first 2 hours or so. So you wouldn't have to babysit all night, just a couple of hours. But it's true you don't have to at all with the LSG. I'm still deciding between the two, but I get 20% off Camp Chef so makes the choice even harder price wise in my situation.
Bar a bq
Both are awesome units and you did a bang up job on the comparison. Keep up the good work Andrew!
Thanks Richard! Hope you’re still enjoying your WWPro!
This video was great! Nice camera work 👍 audio is crystal clear and the briskets looked awesome
Thanks so much!
Great comparison video! I have an LSG pellet smoker so I really appreciate your content. Thank you.
Thanks for watching!
Killer comparison video man! Thanks for sharing!
Thanks man! Hope it helps with your decision
Great comparison. I appreciate your honesty as well as the disclaimer about not being compensated. I was questioning that from the beginning but you addressed it well. Thank you for not just saying "Hey, they're both winners. You decide which is better for you." Your videos are all about process and methodology, and as an engineer myself, I highly respect that. Keep up the great videos, I'm enjoying learning from each one.
That was a fantastic comparison cook! Nicely done👍😊
Thanks! Seems like people are very invested in the results lol
excellent video. Very good method of evaluation.
Such a great video! Nice job.
Thanks!
Thank you for the video! I'm not looking for a pellet grill, but from the various videos I've seen, that WWP seems to be the best.
Thanks for the thorough insight as always! One other thing that makes a difference in deciding on a grill is customer support. Working with CC support during grilling season was a royal pain and frustrating because they were so busy. However, they took care of each and every manufacturing issue I had. In the end, the issue was that the body was not up to spec and noting fit right on the grill. Camp Chef took care of everything and shipped a new body out to me with no hassle. Couldn't be happier with my decision...just contact customer support in the winter time :)
This was a great review!
Thanks!
@@AndersonsSmokeShow do you think the difference in temperature played a huge factor? I’m still trying to decide between these two smokers
Just set up my woodwind pro last night. I smoked some ribeyes. Came out great. Now time to go get some ribs to really see it shine.
I love steaks off this smoker!
Great comparison. Pretty much what I expected on the smoke flavor. Burning wood chunks "should" get you better smoke flavor. As far as tenderness and juiciness that's an interesting one, could be variation in the brisket itself or some other factor. Though for me if I have to add wood every so often to get that flavor I might as well use an offset since that's the most inconvenient part. Even cook it for a few hours in an offset and swap to a pellet if you want to be lazy. Absolutely love how easy the LSG Pellet is to clean out, that removable burn pot really is a time saver. Though a CC WWP is certainly cheaper than say something like the LSG and an offset, so if you have limited budget and/or space it seems like a great option. LSG support has been fantastic for me. When I got my LGS Pellet 42 freighted (alone with a 60" Santa Maria and a Large insulated cabinet smoker) the freight people did a real number on my pellet grill. Was mostly hidden until I uncrated it but the whole hopper assembly was bent and twisted. Chris from LSG sent me a new one no questions and some touch up paint for a couple of the scraps. The LSG was relatively easy to move the electronics over to the new hopper (which gives me confidence if I ever need to swap something out).
Lets be real. The majic of smoking is holding a certain temperature for a certain time. Lots can do that. I'm currently very annoyed that I have to haul my 3rd pitt-boss off to the dump. New one is 600 bucks, disposal is 150. Not throwing them away because I was disappointed in the cooks but because they just quit cooking. 3 times I've been in the first 3 hours of a 12 hour cook and the thing just quit. Push the buttons all u like. Damn things wont work. Really F'd me because my wife is a HS teacher and we had a bit of a reputation at the annual cook off. 3 hours prep, 3 hrs smoke before bed, in the morning nothing. Had to finish in the oven. Embarrassing. Just ordered a new LoneStar. I don't think there is any Majic in it, I just look at the welds, medal and made in America components and hope it will be a thing I pass on to my kids and not another thing I gotta haul to the dump every 3 years. newayz, wish me luck.
You WILL NOT be disappointed in the LSG! It'll make that Pit Boss look like a pop can we used to ride over with our bicyles
@@AndersonsSmokeShow Thanks bro, I'm excited.
I believe you have the most honest content on TH-cam. Thanks for another great video
Thanks! Appreciate the kind words
Great video. Very articulate.
Getting my LSG in about 5 weeks. Looking forward to it. My GMG is running just fine but wanted bigger and more smoke profile that the LSG offers
You’re going to love that smoker!
i love my WWP36. I always get great smoke flavor and you cant beat the convenience of the pellets. I was between these two when buying, but ultimately decided price was a big reason to go with the WWP.
Great smoker for sure! I’d recommend each of them to anyone, but budget would be the #1 factor
I have heard the same thing from other folks about the WWP. However, if I wanted to tend to a smoke box every hour I would get an offset smoker. I also look for products made in the USA. Great video man and yes the WWP is one heck of a smoker.
My thoughts exactly.
I have a campchef woodwind pro. I would personally like your favorite recipes on it, and also maybe try some competition ribs, and your favorite methods. I loved your methods for ribs in the oven
Great suggestion!
Build quality is my deciding factor. I can tweek my machine here and there for different cook results. I do like that feature of adding wood chunks, that’s pretty darn clever. Great video, thanx for posting.
Build quality on the LSG is top of the pyramid for pellet grills!
Great video. Thanks for doing it. I would suggest a comparison of adding chunks to the WWP for the first 2-3 hours vs the entire cook. It really is the pain/constant time issue of an offset if you are adding wood the entire cook.
Definitely not fun on an overnight cook
Still loving my og woodwind
I love my og woodwind too but I want that fire box..😅
My dad still runs his Woodwind hard!
Excellent video and I appreciate your objectivity. Tending the CCWWP smokebox, even for the initial 4 hours of a brisket cook, has to be factored into the schedule of the cook. Tending it for the entire cook as you did would make me start dreaming of an offset smoker. I would love to see the comparison run again with using the wood chips LSG sells mixed 50/50 with pellets and see if the LSG could then surpass the CCWWP in smoke flavor.
Oh that’s what I did! I had about a 50/50 blend of the LSG oak chips mixed in.
First off, congrats on 100K. That's awesome. Second, This is a great comparisson. At the end of the day, you get what you pay for. That being said, a lower pricepoint typically comes with some quirks with any item. Looking at this video, I think the Lonestar is an amazing product, but I'll adjust my Camp Chef to accomodate temp differences for the pricepoint. I do agree that better wheels would be an amazing and very useful upgrade.
Thanks man! No one should regret either one of these smokers! They both are great and speak to people differently, whether that’s quality or bang for your buck. I’ll let you know about the wheel situation, as I’d like to address that this weekend with a little Harbor Freight trip
@@AndersonsSmokeShow For sure! We also need to figure out when we are going to collaborate on a project. I have an idea that could benefit both of our channels.
@CrossCutCreations let’s talk!
@@AndersonsSmokeShow I’ll send you a message later.
Thank you for this, I am going with WW Pro. My budget is good for either, but for me. If I go a couple weeks without smoking something. I won’t feel guilt or nervousness that comes with not using your state of the art grill. I know that’s weird, but at that price point it’s going to be expected to be in constant use, from myself, not even someone else.
love the info man. glad to see you dont have to spend an arm and a leg to get a good result. i would be interested in the WWP vs the Masterbuilt Gravity Series 1050. thanks again!
How about the lsg running nothing but lsg post oak wood chips, pretty cool that lsg can use wood chips.
Or a mixture of lsg post oak wood chips and pecan shell pellets
Grreat honest video. I really want to see the upgraded wheels on CC PRO. Hopefully, they will bring the smoker up a few inches as well as make it easier to move.
I’m going to try and do it this weekend!
You did compare them, great
Great comparison video man, really solid content. I'm not surprised by the results at all. For those concerned about having to tend the smoke box on the WW Pro, when I do brisket I use the smoke box for the first 4 hours, and then just let the pellet grill do the rest throughout the night without using the smoke box. I still get phenomenal smoke flavor and bark and I don't have to be up every hour. I totally understand for your comparison why you loaded the smoke box the entire cook, but in normal circumstances it's not necessary.
I do the same. I do an overnight brisket cook using the smoke box for the first 4-5 hours of the cook setting up the bark.
I also do the same with my WWP.. Brisket comes out great.
Damon maybe I can pick your brain about the WWP some more? I left a comment on the vid just now. I have the 36” version and really like it, but I feel like everyone else who owns one is impressed by the amount of smoke flavor they get out of it but I hardly can tell any smoke in my cooks at all. I use hickory wood chunks and smoke at 180 for the first four hours and run the smoke box for the first four hours with refills every 30 mins on the hickory chunks and still don’t seem to get smoke as infused as others seem to experience. Any ideas? I use a water pan to help regulate temp and to protect the bottom of the brisket too
My only recommendation would be to lose the water pan. Pellet grills have convection heating so water pans aren't needed. As shown in the video, if the brisket bark is getting dry, you can spritz it for moisture. I've never used a water pan on the WW Pro so I can't say for certain that will help, but I'm guessing it will. The only other idea is you could try using Mesquite wood chunks. Mesquite gives off the absolute most smoke flavor of any hardwood. For many people they think Mesquite makes food way too smokey, but you could try it on a cheaper piece of meat instead of a brisket to see what you think. I hope that helps.
@@damonkeele4973 thanks I will look into that. Do you think the water pan kills smoke absorption because of the presence of moisture, or do you think it’s because it blocks the convection process in the wwp from contacting the brisket? Bc I do see people still using aluminum pans for rendering fat into tallow but that doesn’t seem to mess with smoke absorption
Did you mix on the lone star wood chips during cook? Use the wood chip chamber in camp chef?
Yeah. Used oak chips in the LSG and Oak chunks in the Camp Chef smokebox
@@AndersonsSmokeShow thanks.
Well, that's not what I expected. Interesting!
Looking for your spritz recipe, don't see it in the description, Thanks
I would be curious a comparison of doing one brisket (or something) on the Lone Star with straight pellets and another with that 50/50 blend of wood chips to see what difference, if any, that makes. Great video on the differences of these two smokers. Thanks.
One question for you though - when you rest them overnight in the oven at 160, do you do it just in the foil boat or do you wrap them somehow? I didn't know if leaving them just in the boat in the oven would try them out at all. Thanks.
I keep them in the boat with the juices and place the whole thing in a foil pan for easier transport, then I drape foil over the top of the pan
As a previous Traeger+ user, switching to Asmoke was a game changer for me. The convenience and precision of the digital controller and the ability to adjust the temperature remotely through the app has made my grilling experience so much smoother. The ASCA™ technology and FlameTech patent really do make a difference in terms of cooking results and efficiency. The fact that it's battery-powered and portable has also transformed my camping trips - it's so easy to pack and set up, and the battery life is impressive. Plus, the variety of flavors you can achieve with the different wood pellets is just unbeatable. I'm honestly excited every time I get to use it. #Asmoke
Great video. Would like to see the CCWP vs Weber Searwood. I think a lot of these pellet grills have come so far from the old weak pellet smokers of the past. 🍻
I'm trying to get a Searwood.... not sure if it will pan out
These are the top 2 on my list for a new unit.
I think the chamber size makes a difference as well, and probably contributed to the results. CC Pro looks to be a 36" and the LSG looks to be the 42"". Great video, ty!
Yeah those are the sizes. It very well could’ve
I want to make a purchase this year, do you also have the Masterbuilt XT to compare against the LS and Woodwind Pro
I've been trying to get the XT, but Masterbuilt won't answer my texts or emails...
I was about to pull the trigger on a lonestar and now I’m having second thoughts. Not because I think it’s a bad product, but if I can produce good bbq, and in this case, “better” bbq for thousands cheaper that’s a win.
I don’t think anyone who buys either is not going to regret it
I am in the same camp. Leaning towards the WWP now due to price
You're comparing apples to oranges here. I currently have a camp chef. Works great. It is 5 years old and falling apart. I am waiting on an LSG simply because it'll last forever. I'm not expecting better food at all.
I don’t think a person would regret the LSG if you’ve gone far enough to honestly consider it
@@JohnnyCarriere I think the main build will last forever. But components will eventually fail, technology always improves. You can buy 3 Camp Chef's for one LSG. If they only last 5 years each you are getting 15 years of improved technology. LSG is also a small company, and I wish them well, but always a risk of going out of business and now your long lasting main build is no longer supported. Just some thoughts, I'm deciding between the two myself. LSG is clearly higher quality, no question, and one of the few made in America.
I wonder if it would be possible on the LSG to place a type of smoke box with wood chunks on top of the deflector plate- leaving it to smolder once lit by moving the deflector plate. The deflector plate is curved so making it stay would be a challenge.
What do you think? Maybe not worth it and it's best to just mix wood chips into the hopper.
Curious as to total duration of your cook? I know will vary with size but just to give some idea. Have a recently acquired WWP24.
The brisket on the woodwind pro was the smaller of the two, and it was in the smoker for about 8 1/2 hours. This brisket was 15 pounds to start before trimming. Then I rested for roughly 6 hours.
I can say for sure a 24 in Camp Chef consumes less pellets than a 36 in, if you do not manage the volume/area. I put pans on both shelfs to reduce the smoking area when required to avoid temp variations and over pellet consumption. Indeed. Recovery time differs widely if there's something in the smokebox. I am not sure the camp chef would still win if all shelfs were full because temp varies so much. Particularly in winter times.
Enjoyed the video. Been wanting to see a head to head of these two for a while.
Recommendation for your taste test. Provide three samples, two are the same, one is the odd man out. If the taste testers can pick the odd mam out, then you'll have more confidence people can actually taste a difference between the two. I would then ask those who could taste a difference to comment on what those differences are.
Just something to consider.
I will say that there was more conversation and comments from my taste testers but without them coming on camera it made for boring TV lol. So I cut that short, but the comments and results were unanimous and almost immediate… I also switched orders, I swapped placement on the cutting board, I did whatever I could to throw them off my personal comment trail
That may be however the Lone star is made in the USA. To me that means alot. You can also get more oroteins on the Lone Star. That being said. The versatility of the CCWP is unmatched with the sidekick attachment. Would be nice to own both.
They are both great and I tend to like to show off the LSG 🤣
I think the camp chef was a little smoker is because of the temp swings you spoke about. They tend to make dirtier smoke vs being spot on with the temps. That is why offsets produce a smokier product- they have +/- 25° temp swings. Just my observation. I don’t own an offset but a lot of TH-camrs have discussed this in various contents.
Love the videos Andrew. Keep em coming.
It actually wasn’t really a temp swing, it just ran hot and was doing so pretty consistently.
I believe the LSG is capable of a low smoke @ 150 or below which for someone who likes making sausage, is a big plus. Thanks for your content!
160F is the lowest setting on both, but the camp chef can be run with the smoke box and fan only mode for cold smoking
Thanks for setting me straight!
I really appreciate the comparison video. Particularly between these two pellet grills. I own two Recteq grills - a 340 in one location and a 1250 at another. I love them both but IF I was to buy something else, these two grills would be my short list. Despite their huge price difference, I’ve wondered which would yield a better end product. I watch another channel that has a LSG and a couple other grills - a PitBoss, a Traeger and a Weber. He recently did a comparison with spare ribs but unfortunately didn’t use the LSG in the process. I’m hoping he will do another comparison in the future and I requested he use ALL the added features when he does. Using a LSG without using chips or using the CC without utilizing the smoke box seems pointless to me. Anyway, this is the first time I’ve seen your channel and I’ve now subscribed because I felt you provide honest unbiased information. I look forward to viewing some of your other videos. Thanks.
Thanks for watching! The final products were close, but that additional smoke from the smoke box just put the camp chef ahead a touch. If I did them with just pellets (no chips, or chunks) I think the LSG would win. I’ve never seen a pellet grill run like a freight train so perfectly and consistently! BUT why wouldn’t we run them to their fullest potential, which is what I did for the comparison.
Thanks for great video. Would suggest using the "Harry Soo method" in the future when comparing smokers. That is, cut the piece of meat in half and then cook them on different smokers. Using 2 different pieces of meat even from same supplier can have drastically different outcomes (even if cooked on the same smoker). Otherwise you don't know if the difference is due to the meat or the smoker.
That’s fair. Never smoked a half brisket before 🤣
That doesn’t make a difference on the smoke flavor though
My man, look up ‘triangle taste test’.
Chris Young explains this when he compared reverse sear vs sous vide.
Great vid. Cheers!
Never heard of it! Will have to check it out
I would have like to see a comparison with the traeger ironwood xl and camp chief. Around the same price and traeger has a super smoke mode
I have a friend with one, I may be able to make that happen
Did you add wood chips to the lone star? It's supposed to be the only pellet smoker you can,in fact ls sells the chips.
He said he did in the video.
Too many variables, Brisket size is a factor so is temp. You kinda did hot at first on the camp chef( not your fault) so that could've contributed to bark and tenderness. But there's no denying smoldering wood chunks is a great feature for the CampChef.
All good but for overnight briskets i still use my Masterbuilt 1050 for more versatility.
The Masterbuilt is a great option! I’m still trying to get the new XT!
I thought the LSG was going to come out on top, but I can see why not if you are adding wood chunks every 30 mins or so. It does diminish some of the set it and forget it factor.
I run a WSM mostly, and honestly find that it isn't that hard to get it going and pretty much "forget it". I have a small Pit Boss, but haven't used it much. I set up my charcoal and chunks in the WSM, and once going, just look out the window every once in a while at the dome gauge. It runs for hours with pretty much very little interaction.😅
I only add smoke box wood every hour for the first maybe 6 hours, and it gets great smoke with that. I have done it more in some cooks and don’t feel like the difference is notable. I think as long as it is there when the bark sets in, you get the smoke. So no need to do it all night
I’m sure there is a point where it’s no longer
Worth the hassle, but for the test I wanted to add it the whole time since the LSG would have wood chips mixed in the whole time
Wait, you said both of these grills give you better smoke? You didn’t mention the master built gravity series, how did they compare to that?
These conversations were directly related to pellet grills. I did a WWPro vs Gravity Series video last year… and I’m trying to get an XT to revisit it with the latest and greatest
Excellent comparison! I don't think you could go wrong with either. But for me, adding wood every hour eliminates one of the main advantages of a pellet grill. I'd really like to see a comparison without putting the wood chunks in the Camp Chef.
As only a pellet grill and even excluding the wood chips, I don’t think there is another a pellet grill on the market that smokes as perfectly and consistently as the Lone Star Grillz. I ran this experiment the way that I did to utilize each of the grills to their fullest potential.
I'd like to see a chuck roast smoked on a camp chef. I have a
camp Chef DXL, precursor to the wood wind (and half the price). Shrug, it's what we could afford. I would never make a brisket, my family and friends are not that many, but I'd sure like to try to smoke a smaller cut like a large Chuck roast.
🔥🔥🔥
Lone star if you’re looking for safety/no back pressure or hopper fire. I wish more pellet grills had a shield from the pellet tube.
B.S. man… you got a new Black Rifle and new Vortex glass with all that sponsor money😂😂🤣🤣🤣
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As always brother another great video keep up the good work.
Yeah those wood chunks probably made the difference I suppose
I do work closely with Vortex 🤣🤣🤣
I love these blind taste videos. The Woodwind with the smoke box feature is hard to beat. The results are close. If you repeated this test with a different pair of briskets you might get slightly different results. Only negative is the Woodwind can't grill over an open fire like the Lonestar.
Very true but I do like the sidekick add on. Reverse seeing a steak is a snap.
That is true, I could probably repeat this experiment 10 times and get 10 slightly different results. Given the circumstances of the experiment, I don’t think the lone star would catch up to the Camp Chef in terms of smokiness.
Can you do a video on how to maximize the smoke flavor on the WWP? Like doing a whole brisket cook and what steps you take during each phase of the cook. Still struggling to find how to get my WWP to produce better smoke flavor.
I’d be curious about the following in such a video (if you’d be able to make one):
- wood type to use in smoke box
- how often to refill smoke box and smoke box valve position
- whether brisket placement in the wwp affects the smoke it absorbs
- how often to spritz
- type of pellets to use
- water pan vs no water pan
- foil boat vs no wrap
Or maybe even doing a comparison video of some of the above? Mostly asking because I am desperate to get more smoke flavor out of the smoke box and I am concerned I am probably not using it to the best of its abilities 😅
I actually filmed the brisket cook video at the same time, so the steps involved will be covered in that. I will say I keep feeding that smoke box as often as possible early in the cook while the meat is still cold and wet
@@AndersonsSmokeShow excited to see ! Thanks. Great video by the way. Really enjoy the way you did this.
I would like to see the campchef against the Pitmaster XT since you can just add wood
It is time to compare the campchef with Masterbuilt Gravity XT. I am still unsure which one I should get
I’m trying to get one! Tell MB to call me 🤣
Good video BUT, I think you would have to first do this test without introducing a different fuel source with the smoke box to say that "everything" was done the same. I would be curious to know if the Camp Chef, without the smoke box, would create a more tender and juicy brisket.
If I did that, no one would agree with the results because the smokers weren’t run to their best abilities. I ran them as they were intended to be ran with their own respective differences and compared the results.
@@AndersonsSmokeShow I have to apologize. I re-watched the video and missed the part where you did the 50/50 mix with the wood chips. Good comparison video.
You should use the wood chips that lsg sells to make it more fair of a test
I did in the LSG, are you talking about using them in the WWPro?
@@AndersonsSmokeShow did not see are hear you talking about a blend of pellets and wood chips on the lsg. Thought you just ran straight pellets. You should run a straight box of the lsg wood chips in the lsg
@Chillomatic1 the chips aren’t dense enough to keep the temperature up using chips alone. That’s something I talked to Chris (owner of LSG) about. Also it would cost a fortune! Those chips aren’t cheap 🤣
Could it just be a difference in the brisket? Ever thought about slicing one brisket long ways and cooking half in each smoker? I would be a wierd looking brisket...but that would eliminate a starting difference in the meat. Just a thought.
Tenderness and juice? Could absolutely be related. Smoke? Not even the slightest. One thing that I didn’t say is that the one on the LSG was in longer due to the slightly larger size, but still less smoke
I would love to have both! But, Lone Star being made in the USA is what I like the most. It’s a tank and will outlast the CCWP.
Oh absolutely! There is no doubt in my mind that the lone star is a better built smoker, there is not a better built pellet grill on the market. Hands-down.
While the video is awesome and I thoroughly enjoyed it, I would be curious how the the Camp Chef compares to the new Weber Searwood? They are more in the price range of the average person I believe. The Weber has the do it all type persona like the Woodwind, but from my research gives you the ability to sear on the main area as opposed to having to add on which is more money. I realize the woodwind has the extra smoke box but neither did the Lone Star.
I reached out to Weber, but I doubt they’ll respond
I want to see an ol hickory pits CTO vs a pellets grill
Unfortunately I don’t have one of those
The people eating are the Winners, both smokers work well
Absolutely
Any feed back from Camp Chef as of yet?
In regards to what?
Oxtail in the slow cooker or oven please.....
That’s something I’ll have to do! I’ve honestly never made it, but it’s great!
I want to see a test with just the same pellets, no added wood
Why not see them at their best? By the way, the LSG would win that test. I’ve never seen a pellet grill smoke so well!
A fairer comparison would be to use LSG pellets with LSG wood chips
I did. I also made that clear in the video. Apparently you didn’t watch it
@@AndersonsSmokeShow sorry i misses that keep up the good work
Can you do lone star against pitts sports
I’d love to, but I don’t have one or know anyone local with the Pitts
would comparing a yoder to the lone star be a more fair comparison
From what I know and have seen, the Yoder doesn’t produce the smoke the WWPro does with the smoke box. Now in terms of quality, the Yoder is a better built grill than the camp
Chef, but still not the same level of quality as the LSG
Adding chunks to the Woodwind is unnecessary after about three hours in. Certainly no more than four hours. The meat will not really accept much more "smoke" after that. And it also had an effect on how the grille maintained temperature. Adding chunks every hour overnight was (IMHO) unnecessary. (Camp Chef Woodwind Pro 24)
Nice review. I still stand by my opinion that pound for pound, the MasterBuilt 900 (Costco version) is the absolute way to go. Double insulated walls, goes up to 700 degrees and as low as 150 for long hot hold oven, and can run it like an offset with wood splits…oh and it’s $650!
What State and city Costco cause my Tampa Costco said they never had it.
The Masterbuilt Gravity Series is a great option!
The Camp Chef computers are not good thus making them overpriced. This dude works for Camp Chef.
I don’t work for Camp Chef or any grilling related company.
Good to see the Lone Star Grilz with some competition and lower prices.
Why Not add a smoke tube to the LSG to make it more even. the camp chef getting more smoke from wood chunks but there is no such addition for the LSG. I understand what you buy out of the box. but ...if you add a smoke tube to the LSG will it be better?. Im not a fan of saying up and adding wood every hour so does that factor in as well?..... How about trying both smokers left alone after starting the cook. NO additions..Now that would be a more comparison
How is it “more even” if I’m not running them as intended? I ran these exactly how they were intended to be ran and to the best of their inherent ability
@@AndersonsSmokeShow you said in the video that you "added" an additional fuel source with the Camp Chef.... I get it. that is a feature of the Camp Chef. Did we add the wood chips to the LSG? You also said you were up adding wood chunks to the camp chef at regular intervals. Run them start to finish with NO intervention throughout the cook.
I used the LSG chips 50/50 pellets and chips
Just made a UDS for under $50, I think the BBQ industry is overplayed and way over priced.
Adding wood every hour, I am out, I’ll use my offset and smoke both of those pellet grills if I have to tend it every hour. Pun intended! No two briskets are the same I don’t care how you prepared them equally. The only way to even come close is to have both briskets from the same cow. LSG is built like a tank, the CC is just more Chinese crap metal that won’t last more than a few years. The controller on the LSG is light years better and more versatile than the CC. The LSG isn’t three times the cost, real cost before all the add ons is for LSG is $2900 compared to the CC at $1700. Sorry you can’t go down to the big box store to pick up an LSG but shipping and all of the upgrades to the LSG should not be added to your cost comparison. Base price vs base price For $1200 more I’ll take American steel all day long.
Very fair, in fact on an overnight cook I’m almost always going LSG so I can sleep more! You should’ve heard my wife complain about me getting up every hour 🤣. Price wise, I think it’s still fair to critique them in this way, because the difference isn’t just a couple hundred dollars. I’d never turn someone down from either of these smokers. If someone is honestly considering the LSG, then I’d recommend they do it!
But you didn’t cook them
Exactly the same. The Campchef Pro had post oak wood chunks and the LSG had wood chips. If you truly wanted apples to apples you should’ve just done pellets. I cook on a big offset with post oak for the last 40 years and I can tell you chunks of post oak make a difference. I don’t have a LSG, I have an old Traeger. It works great and is super easy, but it doesn’t compare to the big offset smoker that uses nothing but post oak. I really appreciate the comparison, but I don’t feel it’s an equal cook.
I wasn’t going to handicap one smoker because the other doesn’t offer the same feature. I used both smokers to the best of their abilities. I did whatever I could to remove any variables that would set them apart any further. Same pellets, same wood species for additional smoke, same temp, same prep, same rest, etc. Doing so allows me to say which one made the better brisket without worrying about other factors other than what smoker it came off of.
@@AndersonsSmokeShow I think you did a great job, but I do think eliminating that one variable, even though they enhanced the cook in their own way for their smoker, would’ve allowed you to compare smoker to smoker with no variables at all. Then the next comparison would be to match them again with their unique enhancements. Nevertheless, I enjoyed the video.
How much did Thermoworks pay you to hold that Signals in front of you the whole time... ROFL!!!
We traded ad placement for cholesterol meds 🤣 jk
What's my prize for guessing correctly first?!?????
Here it is -> 🏆 🤣
@@AndersonsSmokeShow better than nothing! Happy Smokin'
Just curious where these 2 smokers were made. Any of them 100% made in America? One made in China? 😂. I know you are well versed on most smokers and know the answer but it may matter to some buyers when comparing the 2.
The LSG is 100% made in America. The camp Chef is not
Slightly better smoke is not enough to go for the camp chef. The Lone Star has a superior build quality.
Did you return both smokers to the respective companies when you finished the review? If not, you are being paid. Otherwise a nice video.
That’s easy for someone to say when they don’t know how much work goes into a video. I have over $12,000 in camera equipment, $7000 in computer equipment, over 100,000 subscribers and over 12 million views… Then I spend my entire weekend filming and several evenings editing after work during the week. Those smokers are not a monetary gain for me, it’s like adding a wrench to my toolbox.
My point was completely misinterpreted. There are TH-camrs that you probably watch, and I could name them, that get checks for every video they post using a product. Why do I know this? Because I receive the same offers. I don’t take them because the products are junk, and I’m not going to lie to people who are about to spend their hard earned money and tell them how great some crappy product is.
@@AndersonsSmokeShow If you are going to claim you are not compensated by companies, please tell the complete truth or don't say anything at all. Particularly if you are going to go out of your way claim superiority over other channels. That is just lame if you are not being completely transparent yourself, which you are not. At least you admit to receiving >$6000 in compensation from these two companies in this comment, if not the video. But you don't get a pass from being honest if your business model is not profitable in my book. BTW, I know exactly how much work goes into making professional TH-cam videos since I know someone with >100 million views and many times the number of subscribers of this channel. Frankly not surprised by your negative attitude to someone pointing out reality. Good bye.
@bostonbesteats364 what wasn’t I truthful about? I’m not receiving any money from grill companies, and my business is profitable and has been for over 3 years. I make my money from ad revenue that comes from views/viewers and that’s where my loyalty lies.
@@AndersonsSmokeShow I disagree with what he's saying overall, but IMO, you should share in the video that you have an affiliate link for Camp Chef and make commissions on the sales from it. You have a link for the LSG, but that's not an affiliate link and you don't benefit from people buying that. Just a suggestion to be more transparent. That in and of itself produces a bias for the camp chef.
This doesn't count, the meat should have weighed the same, there is a big difference. One was much thicker and obviously didn't reach it's peak.
Different briskets can provide different results. I’ll give you that. Doesn’t impact smoke though
You handicapped the LSG by not using chips
I did use chips. I even showed them in the video lol
They're both Easy-Bake ovens get a freaking charcoal grill or is that above your pay grade
Forget charcoal. Real men use stick burners.
Real men bike to work, what kind of car do you drive?
@@AndersonsSmokeShow I'm retired what does the make of my vehicle have to do with barbecue
@@AndersonsSmokeShowH3 Hummer don't know what difference that makes but I guess if you don't know how to use a real Grill you probably don't know how to drive either
With having to wake up and put chunks in the camp chef every hour to get that smoke flavor, that’s a negative for me, u buy a pellet smoker for the convenience and when something becomes inconvenient, might as well and stick with a offset
Thank you for the video! I'm not looking for a pellet grill, but from the various videos I've seen, that WWP seems to be the best.