I got my Camp Chef three weeks ago. I’m on a huge learning curve as 13:56 far as technique goes. In fact today will be my very first brisket, and I am going to be following your method of using the boat. So far I love the Camp Chef and I feel I made a good choice. Being a lady of 74 having never done anything more than a barbecue first steaks I’m proud of myself and taking on the smoker. Thank you, I think you’re a very good teacher and I look forward to more how to techniques..
I absolutely love the show. Your approach to honest content with full disclosure all the time is very much appreciated. These 2 specific grills (minus the off-road package on the LSG) are on my very short list for my next pellet grill. I am weighing the versatility of the CCWP against the build quality of the LSG knowing it's the last one I'll ever need. I would love to see some less smokey comparisons. Like, cooking steaks (without the side kick) or burgers, etc between these 2 to see if they are basically the same. Would also be good to see a comparison without using the smoke box or wood chips.
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.
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.
@@WeegiesBackyardBBQ 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.
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).
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.
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.
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 :)
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.
This is your opinion and there's nothing wrong with that, I just sold my LSG offset to get the LSG pellet grill because I don't want to be adding wood every hour. All cooks aren't created equal, I could do this same setup and get different results than what you got. You can have the best equipment on the planet, it makes no difference if you're not using them to their full potential. I would rather pay more for a quality grill that will last a lifetime (LSG) than pay less and buying another grill in a few years (camp chef).
Nothing wrong with that, and yeah the LSG is of much higher quality. The smoke from that smoke box on the Camp Chef just hits harder… to be expected though as it smokes hard and a bit dirty.
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.😅
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.
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 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.
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.
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
I have an LSG and found that pellets make a much greater difference than my traeger. I’ve also found that I get better results on the LSG using a higher temp. As far as company support, I had an issue on Saturday and Chris responded to my email within15 minutes, find that support anywhere else? Turned out the problem was a blown breaker on my outlet.
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.
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.
@@dkeele 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
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.
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.
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.
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.
@@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.
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.
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. 🍻
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
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 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
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.
I have both CC and LSG. The CC lasted me one year, and it is done. I actually bought 2 of them. They are good, if you want to tend to the tiny wood box. But there is no way, in my opinion, that it can compete with the LSG, I also own a Yoder 640. I think the CC is more likely to compele with the Yoder. Not as much smoke flavor on the Yoder. But the temperature consistency of the LSG and the Yoder is much better than on the CC. I gave one of the CC away, and the other one is broken. They are really not very well made. Go with LSG.
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
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.
Also I have a Weber searwood almost got the woodwind pro kinda wish I did. But found I can get pretty good smoke results using a smoke box with my pellet grill.
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
Great video, thanks for the details! Will you be comparing or reviewing the masterbuilt gravity xt to the camp chef, I think that would be a great 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.
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.
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.
Just being close, price wise I think we have a clear winner. Being close I mean, close enough to go either way as you can't ever get a 100% comparison as the meat is never 100% the same. Add in 2k difference in price. For the price of the Lone Star (great smoker by the way) you can get the other with most accessories and left over cash. Just saying, unless you NEEDED the larger space.
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.
Outstanding video!!! Other channels need to take a look at how you do comparisons. A lot of thought went into the process of this comparison. Very well done.
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.
Nice video. As usual, it was informative. You asked what we’d like to see on your channel. I’d like to see you test an offset smoker, a direct flow, not a reverse flow, against a quality pellet smoker like a MAK or a Cookshack Fast Eddy.
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.
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
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.
I do think this was an unfair test since one of them is 3x more expensive. But since you actually picked the cheaper one as the winner, it goes to show that the camp chef woodwind pro is a tremendously better value.
Didn’t you say the one ran hotter? That should explain the fat rendering difference and the use of wood chunks vs chips the smoke difference. One benefit of the LSG is sleep
I have a warmer drawer in our kitchen that can be set to any temp you want. Using this drawer, would you still recommend 160° for the rest, or would you recommend something like 140 or 150°? I only ask because I've seen those recommendations on other videos, and I realize most ovens won't go down that far (I think mine will only go to 170° but I'd need to check). Thanks!
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
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
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.
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
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.
My pitt-boss did the same thing. And like you I went with a lone star, but I went with a stick burner. No electronics to go bad. I will not look back. Keep it smokey and delicious.
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.
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)
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.
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.
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
The only way to test them is to run them each at their fullest potential... Your suggestion would be like racing a 5 speed vs a 6 speed and telling the 6 speed you can only use 5.
@@AndersonsSmokeShowu might as well get a stick burner and get real authentic bbq if you’re going to have to put wood chunks in every hr. Obviously the camp chef is going to have more smoke flavor because you’re using wood chunks rather than a mix of pellets and wood chips . Genius 😂
@@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 🤣
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.
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
In your words, the reality is that no matter how much you carry on about it being a even playing field as far as equal cooking methods, no matter how much you tried to disguise it you said it yourself, you cooked them with a different pellet mix, comparison over.......
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!
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.
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!
I got my Camp Chef three weeks ago. I’m on a huge learning curve as 13:56 far as technique goes. In fact today will be my very first brisket, and I am going to be following your method of using the boat. So far I love the Camp Chef and I feel I made a good choice. Being a lady of 74 having never done anything more than a barbecue first steaks I’m proud of myself and taking on the smoker. Thank you, I think you’re a very good teacher and I look forward to more how to techniques..
I absolutely love the show. Your approach to honest content with full disclosure all the time is very much appreciated.
These 2 specific grills (minus the off-road package on the LSG) are on my very short list for my next pellet grill. I am weighing the versatility of the CCWP against the build quality of the LSG knowing it's the last one I'll ever need.
I would love to see some less smokey comparisons. Like, cooking steaks (without the side kick) or burgers, etc between these 2 to see if they are basically the same. Would also be good to see a comparison without using the smoke box or wood chips.
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.
@@WeegiesBackyardBBQ 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
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).
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 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
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 :)
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 🤣
This is your opinion and there's nothing wrong with that, I just sold my LSG offset to get the LSG pellet grill because I don't want to be adding wood every hour. All cooks aren't created equal, I could do this same setup and get different results than what you got. You can have the best equipment on the planet, it makes no difference if you're not using them to their full potential. I would rather pay more for a quality grill that will last a lifetime (LSG) than pay less and buying another grill in a few years (camp chef).
Nothing wrong with that, and yeah the LSG is of much higher quality. The smoke from that smoke box on the Camp Chef just hits harder… to be expected though as it smokes hard and a bit dirty.
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.😅
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.
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!
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
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.
Appreciate your vids! Currently in the market and leaning towards the Woodwind Pro. Thanks for the info!!!
You can't go wrong with the Woodwind Pro!
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.
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
I have an LSG and found that pellets make a much greater difference than my traeger. I’ve also found that I get better results on the LSG using a higher temp.
As far as company support, I had an issue on Saturday and Chris responded to my email within15 minutes, find that support anywhere else? Turned out the problem was a blown breaker on my outlet.
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.
@@dkeele 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
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!
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!
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
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.
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
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.
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.
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
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 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!
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 have both CC and LSG. The CC lasted me one year, and it is done. I actually bought 2 of them. They are good, if you want to tend to the tiny wood box. But there is no way, in my opinion, that it can compete with the LSG, I also own a Yoder 640. I think the CC is more likely to compele with the Yoder. Not as much smoke flavor on the Yoder. But the temperature consistency of the LSG and the Yoder is much better than on the CC. I gave one of the CC away, and the other one is broken. They are really not very well made. Go with LSG.
What part of the country do you live in? Does it stay out in the elements? I’ve had my WWPro for over 2 years and no issues
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
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.
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.
Also I have a Weber searwood almost got the woodwind pro kinda wish I did. But found I can get pretty good smoke results using a smoke box with my pellet grill.
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!
Great video, thanks for the details! Will you be comparing or reviewing the masterbuilt gravity xt to the camp chef, I think that would be a great video!
I’d love to if I could get my hands on the XT. Have struggled to get in touch with Masterbuilt, which wasn’t an issue in the past…
That's too bad, hopefully you keep bugging them, I would have thought they would want the publicity. @AndersonsSmokeShow
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.
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.
Just being close, price wise I think we have a clear winner. Being close I mean, close enough to go either way as you can't ever get a 100% comparison as the meat is never 100% the same. Add in 2k difference in price. For the price of the Lone Star (great smoker by the way) you can get the other with most accessories and left over cash. Just saying, unless you NEEDED the larger space.
I think most people thinking about the LSG have already made up their minds
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.
Outstanding video!!! Other channels need to take a look at how you do comparisons. A lot of thought went into the process of this comparison. Very well done.
I appreciate that!
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
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.
Still loving my og woodwind
I love my og woodwind too but I want that fire box..😅
My dad still runs his Woodwind hard!
Nice video. As usual, it was informative. You asked what we’d like to see on your channel. I’d like to see you test an offset smoker, a direct flow, not a reverse flow, against a quality pellet smoker like a MAK or a Cookshack Fast Eddy.
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.
Great comparison video! I have an LSG pellet smoker so I really appreciate your content. Thank you.
Thanks for watching!
Can you run wood chips on the LSG pellet grill?
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!
Thank you for the transparency
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.
This video was great! Nice camera work 👍 audio is crystal clear and the briskets looked awesome
Thanks so much!
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!
You should re visit this test, and use the 50/50 blend in the lone star with wood chips.
I did do about a 50/50 blend with their oak chips
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.
The people eating are the Winners, both smokers work well
Absolutely
I do think this was an unfair test since one of them is 3x more expensive. But since you actually picked the cheaper one as the winner, it goes to show that the camp chef woodwind pro is a tremendously better value.
Didn’t you say the one ran hotter? That should explain the fat rendering difference and the use of wood chunks vs chips the smoke difference. One benefit of the LSG is sleep
Looking for your spritz recipe, don't see it in the description, Thanks
I have a warmer drawer in our kitchen that can be set to any temp you want. Using this drawer, would you still recommend 160° for the rest, or would you recommend something like 140 or 150°? I only ask because I've seen those recommendations on other videos, and I realize most ovens won't go down that far (I think mine will only go to 170° but I'd need to check). Thanks!
Ive done many many cooks, 135-140 is now my favorite (serving temp). And wrap it well
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
You should try using the wood chips that lone star grillz sells on their site. Would be interesting to see if it changes the results
I did. I mentioned that in the video
I’ld like to see a taste comparison between the Camp Chef and the Weber Searwood
I’d love to get the Weber!
What i would really like to know is if the smoke daddy heat diffuser can turn out as good of tasting product on a pit boss as the woodwind pro
I believe you have the most honest content on TH-cam. Thanks for another great video
Thanks! Appreciate the kind words
I would like to see the campchef against the Pitmaster XT since you can just add wood
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
Thank you. Looking as camp chief now!
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.
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 🤣
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
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.
My pitt-boss did the same thing. And like you I went with a lone star, but I went with a stick burner. No electronics to go bad. I will not look back. Keep it smokey and delicious.
Let’s be real. This is not smoking. This is oven cooking.
@wwjj64 yeah ok.
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.
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)
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
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.
excellent video. Very good method of evaluation.
You did compare them, great
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.
I’ve got one in the freezer right now!
Have you done a review on the Green Mountain Grills?
No, I personally don’t own one but I have a friend that had one and the little I got to mess with it, it seemed pretty nice.
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
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
That was a fantastic comparison cook! Nicely done👍😊
Thanks! Seems like people are very invested in the results lol
Doesn’t seem like an accurate test. You would need to use only pellets from both machines to get true data.
The only way to test them is to run them each at their fullest potential... Your suggestion would be like racing a 5 speed vs a 6 speed and telling the 6 speed you can only use 5.
@@AndersonsSmokeShowu might as well get a stick burner and get real authentic bbq if you’re going to have to put wood chunks in every hr. Obviously the camp chef is going to have more smoke flavor because you’re using wood chunks rather than a mix of pellets and wood chips . Genius 😂
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 🤣
Well, that's not what I expected. Interesting!
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 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!
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.
Any feed back from Camp Chef as of yet?
In regards to what?
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
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
Killer comparison video man! Thanks for sharing!
Thanks man! Hope it helps with your decision
In your words, the reality is that no matter how much you carry on about it being a even playing field as far as equal cooking methods, no matter how much you tried to disguise it you said it yourself, you cooked them with a different pellet mix, comparison over.......
Same pellets. Both supplemented with Oak hardwood. Sorry you don’t understand how to compare products to the best of their abilities
I want to see an ol hickory pits CTO vs a pellets grill
Unfortunately I don’t have one of those
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!
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.
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
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!