Finally got my Woodwind Pro 24 during the memorial day sale and took it for a spin for my wifes birthday.
Ribs: Sort of did the 3-2-1. Seasoned with Meat Church Gospel. 225 for 3 hours. Wrapped in foil with brown sugar, honey, and butter. Put in the oven at 225 for 2 hours so the grill could cool for wings. Wrapped in towels and put in the cooler for an hour.
Chicken: 0-400 method. Seasoned with Aw Shit seasoning. Flipped at 30 min then took off 20 min later.
Both were with Bear Mountain Gourmet Blend and hickory wood chunks.
Ribs were awesome, my wife said she wouldn't change anything but I'm sure I'll play around with it a bit at some point. One thing that threw me off was that there was no membrane? I got them from Wild Fork so could it have been taken off before freezing?
Chicken can use some work, I think they were on too long – probably because they were so small. The drums weren't bad but the flats were pretty tough.
All in all, pretty satisfied with my first cook and cant wait to horribly mess up a meal in the furture!
by praff52
2 Comments
How tall would you say that cook chamber is? It looks massive. I only ask because I recently gotta a grilla silverback over this and I’m regretting it a bit because the grilla isn’t super tall and I love making over the top chili but it’s a tight fit.
Recently got a Woodwind Pro 24 as well and love it. Recommend the sidekick if you can grab one, griddle is a nice addition. I got the front shelf, but have held off on the racks. Was worried about losing some of the chamber height for something like pork butts.