The heat diffuser on the Woodwind provides much better heat distribution and a more even cooking surface. While that may seem elegant the end result is that during normal operation the lack of a heat diffuser creates a significant hotspot directly over the fire pot. To achieve direct flame grilling Pit Boss simply eliminated the heat diffuser. While the end result of direct flame access is nearly identical between the two brands, how you get there is surprisingly important. To access the flames on a Woodwind there is a slide mechanism that pulls away the heat diffusing baffle that covers the fire pot. Woodwind grills have a louvered grease tray with gaps that are constantly open. Pit Boss grills allow access to the fire pot flames by having a slide mechanism on the grease tray that exposes slits in the grease tray directly over the fire pot.
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The ability to have direct flame grilling is a feature found on much less expensive Pit Boss grills like the Laredo and Pro 850 but how this feature is achieved is fundamentally different. When the grill is set up for direct grilling the meat has direct access to the flames and temperatures of up to 650F can be reached directly over the fire pot. The Woodwind is a great smoker and, due to the direct flame access capability, is also a pretty nice grill. In contrast, other pellet grill manufacturers will provide modes like Traeger’s Super Smoke Mode but they are only available at the lowest temperature setting on the grill. For example, if you were smoking a brisket then you could have the smoke setting at Level 10 for the first four hours when the brisket can soak up the most flavor and then switch the controller back to Level 1 when you wrap the brisket and precise temperature control is more beneficial.Īnother thing that I like about the Smoke Levels is that they can be applied at any temperature. You also have the flexibility to alter the Smoke Level during a cook. You can experiment with the Smoke Level settings and dial in the exact level of smoke flavor you want. At Smoke Level 10 the PID will be more sloppy with temperature control (+/- 20F) which results in a tremendous increase in the amount of smoke produced. At Smoke Level 1 the PID will control the temperature as precisely as possible (+/- 5F) and will produce the least amount of smoke flavor. This controller allows you to set your Smoke Level to settings of 1-10. Many people claim that meats smoked using a PID controller have so little smoke flavor that they might as well have been cooked in the oven.Ĭamp Chef’s approach to this problem is to provide you with the ability to “detune” the PID through Smoke Level settings. The problem is that clean burning pellets do not produce much smoke. The way you get precise control is to operate the grill with a high degree of efficiency and clean burning pellets. Traditionally, if you wanted very precise temperature control (+/- 5F) then you had to have a PID based temperature controller. PID Temperature Control with Smoke LevelsĬamp Chef’s PID temperature controller with variable smoke levels is an innovative approach to one of the biggest challenges of pellet grills, smoke flavor. Let’s explore these features in more detail.
PID Temperature Control with Smoke Levels.
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The Woodwind series of pellet grills have several key features that set them apart.
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