By Dan Kidder
Managing Editor

In the world of outdoor cooks, there are those who barbecue and then there are pit masters. A pit master would never just toss something on the grill and he knows the meticulous ins and outs of smoke rings, rubs and mopping his meat.

For those who wish to move from the realm of the back yard barbecuer to a true pit master, without the lengthy learning curve, Camp Chef has created the Woodwind. Building off the success of their Smoke Pro Pellet Grills, the Woodwind takes the best aspects of a barbecue grill and mixes them with the heavenly aroma of wood smoke.

Because it uses premium hard wood pellets, derived from virgin woods without any waxes or additives, for fuel; you get the natural deliciousness of the smoke added to whatever you cook on it.

Not just a smoker, the Woodwind offers the ability to cook anything you can cook on a grill using the same natural wood fuel. While just about anybody with a match and a can of lighter fluid can barbecue, the pit master matches his fuel selection to the meat, adding subtle smoky flavor that creates a balance of flavor profiles. With a temperature range of 160-500 degrees, the Woodwind can grill meat, cook turkeys for Thanksgiving and even cold smoke cheese. Heck, you can even bake a cake in it.

Housed beneath a beautiful stainless-steel cover is a fan and burn box, with a heat defuser, to evenly distribute the heat around the cooking chamber. The huge, 19.5 by 22-inch grill can accommodate whole roasts, racks of ribs or about 100 hot dogs for the kids on its 570 square inches of cooking area.

If your back yard looks like mine, there is barely room to sit down because of the multitude of cooking apparatus. With the Woodwind, I can replace my grill, my smoker and my quickie propane BBQ with a single unit, freeing up more space for chairs for my guests.

The Woodwind features a side shelf, a spacious bottom shelf and a pellet hopper large enough to hold 18-pounds of pellets. The electronically controlled auger feeds pellets into the combustion chamber as needed, so there is no worrying about having enough fuel to finish cooking. An onboard computer, with a digital readout, gives you the cooking temperature and also features a meat probe to give you the internal temperature of your food.

Two heavy-duty rubber wheels in the front and a set of smaller casters in the rear, make the Woodwind easy to move around your patio with the welded handle on the side. Whether you are slow-smoking a tender brisket or just making quick burgers before the game, the Woodwind will not only provide you perfectly cooked meat infused with awesome smoke flavor, it will easily stow out of the way when not in use.

The Woodwind has a maximum temperature of 500 degrees, but for perfectly seared meat, Camp Chef has that covered as well. An optional accessory that bolts to the side of the Woodwind is the BBQ Sear Box. Providing the convenience of a gas grill at the turn of a knob, the BBQ Sear Box plates will heat up to 900 degrees Fahrenheit. This allows you to put a beautiful hard sear on your meat to lock in the juices. It is powered by propane and even includes a tank hanger that easily attaches to the Woodwind. The cooking surface is 180 square inches and features a 16,000 BTU propane burner, with enamel-coated cast iron and specially designed heat diffuser plates to vaporize grease dripping. Add this to your Woodwind and you will be an unstoppable pit master force. The attractive stainless-steel body of the BBQ Sear Box is a perfect complement to the stainless on the Woodwind.

With all the cooking choices on the market, the Woodwind is the Sportsman’s News team’s choice for feeding the crew. Why settle for a regular grill, when the Woodwind does everything a grill does, plus so much more? Take a look at the Woodwind Pellet Grill from Camp Chef at your local Sportsman’s Warehouse store and be prepared when your guests bow down to the pit master.