Yeah it seems like no one is providing any input on it…I was interested in having them review it and do a direct comparison to some of these other grills. I made the mistake of getting a Myron Mixon pitmaster Q3 at sears. It turned out to be a waste of money and the slight humidity I had caused the pellets to burst and seize up the Auger. Anyway I had narrowed my search down to a rec tech or silverback but none of the reviewers seems to be giving it any attention.
We Did'nt Have to Overcrowd The Grill: There's nothing worse than overcrowding your grill, it prevents anything from cooking. We couldn’t contain our excitement when we saw home much room you get, over 560 cubic inches!!! If you like cooking for family and friends like me, you will glad to know you can feed everyone at once. It can get quite tiresome if you have to cook in batches.
Pellet Pro Deluxe 770 – With 770square inches of rack space, this Pellet Pro unit is not as large as the SmokePro SGX when it comes to cooking space but its 35lb hopper is quite big. Its push button digital temperature controls are much more intuitive than the twist dial found on most Camp Chef units. Still, this unit lacks some of the innovative features that the SmokePro SGX offers.
The grill is plated with beautiful stainless steel that gives the grill a refined and impressive look.  The huge cooking area includes 570 square inches of surface area.  That’s enough to hold 20 burgers or 4 rib racks!  It also contains a second warming rack and bottom shelf that provides the grill stability and extra storage.  Additionally, the legs are built with extreme thickness giving the grill a grounded base. The caster wheels add portability to the grill so you can find that perfect place in the backyard.
With a temperature probe for meat inside the chamber, this allows you to keep an eye on the temperature of your meat without opening the grill. Nothing ruins a brisket or roast faster than the grill who constantly fiddles with the meat on the grill. Opening the chamber lets the heat out and that can quickly make for some tough meat. This handy feature takes the guess work out of how ready your meal is.

Keep your pellet grill and smoker fired up with Camp Chef’s Premium Hardwood Pellets. Unlike many other brands of pellets, we use nothing but pure hardwood—no additives and no biproducts. Why? Because we believe in bringing you the best flavor and most efficient burn possible. That means more time grilling and less time cleaning up ash. Try our Natural Herb Blend for your next smoked chicken or fish, or check out one of our other seven flavors.
Second on my priority list- the ash clean out and hopper clean out features. I use my pellet grills 4-5 times a week (sometimes more) and that means I spend quite a bit of time maintaining and cleaning my grills. Having the ability to pull a lever and clean out the remaining ash in the firepot without disassembling the entire unit is such a fantastic benefit. I still break the grill down to vacuum out excess ash in the body of the grill once a month or so, but I used to be doing that every other week. So, that one feature has cut my cleaning time in half. I love it. The hopper clean out feature is less crucial, but still great to have available. Basically, if your hopper is full of mesquite pellets because you just did a really bold steak but you want to swap pellets out for something more mild, like an apple or hickory, you can just open a little trap door and empty the hopper. Then it’s simply refilling the hopper with whatever type of pellets you want to use next. This is just an example of Camp Chef thinking through the grill from the perspective of a regular user. Great feature!
I bought the Woodwind and can't say enough good about how much I am enjoying it! Big props to whoever engineered this bad boy. Just last weekend alone I made wings, pizza (both a take and bake and one from scratch), ribs for four families and a couple dessert pizzas. The process is so easy and I'm not worried about the results. My neighbor buddies looked on in envy at how sweet of a setup it is!
Some products feature the wood-pellet fuel system as a bonus, but the Camp Chef SmokePro SG makes its wood-fired function the star of the show. Using 100% real hardwood pellets, recreating 5-star-cuisine level dishes on a large scale is now made convenient. Though it still has limited reviews, it wouldn’t be a surprise if this smoker quickly becomes a best-selling choice. It’s the kind of smoker that you need if you want hassle-free and fast cooking.

The rest of the product we reviewed offered 6-in-1 features, but this one surprised us with its 8-in-1 cooking versatility. If an efficient smoker that can do multiple things is what you’re after, then there’s no need to look further. This could just be your top choice! The pit Boss Pellet Grill with Flame Broiler cooks almost all kinds of food with 100% genuine wood pellets. Talk about quality and quantity!
The Smart Smoke technology is one of the most convenient and easy to use features on the grill. It contains a dual LED temperature readout that keeps the heat at a constant temperature. This means you have more time for socializing and can sit back and relax. The temperature ranges from 160 to 500 degrees Fahrenheit. The grill uses a pellet feeder system that burns slowly to add intense flavor to your food. It also uses an electric auto-start ignition that requires the grill be plugged into a standard 120v outlet.
Most pellet smokers aren't so good at searing. Once again the clever folks at Camp Chef address this pellet predicament with an optional LP gas sear burner that can be added onto current Camp Chef SmokePro pellet grills by removing the right side shelf and using the existing hardware to mount the burner. This baby gets HOT! The 16,000 BTU burner range is 480° F Low to 900° F High - fantastic for reverse seared steaks. Cook the steaks low and slow in the smoker at 225° F until the meat probe signals the internal temp is about 110° F, then slap them onto the sear box to finish. Flip like you've never flipped before and don't walk away because it won't be there long before a beautiful brown crust forms and the interior meat climbs to the delicious Chef's Temp range of 130° to 135° F. If you have a grill that hits high searing temps, this option that runs a couple hundred bucks is unnecessary, but if you don't - Click here to get your crazy hot Sear Box!
I asked for a Traeger for my Bday, but my mom-in-law got me the Smoke Pro by Camp Chef. I am so glad she bought me the "wrong" one. All my neighbors have the Traeger. This thing kicks their butts!! 1) it gets hotter. The highest setting is 400 and then there's a setting called "high". I've gotten up to 500. My buddies pellet grills will only get up to 350. Because it can go so hot, I've thrown away my grill and use the Smoke Pro from smoking AND grilling. 2)Traeger and Pit Boss have a dirty little secret. You have to use a Shop Vac to clean out the ash. Not my Smoke Pro, you pull a tab on the side and all the ash drops into a steel bucket that came with my grill. I've watched my neighbor clean his Pit Boss. What a mess! He has to take out the greasy racks, just to get to everything and then vacuum it out....seriously stupid! 3) I love the smoke stack. You can adjust the smoke with a simple twist of the chimney top. 4) LOW and HIGH smoke. Why does everyone else only have "smoke"? I want multiple settings. Cons: Don't leave this out in the rain. My pellets got wet and turned the hopper into a concrete mess. I got it cleaned out and now use a patio cover when not in use.
RT 700 offers a Front Folding Shelf and has its own set of meat probe to monitor meat temperature while the grill smoke is infusing with the meat. Its Stainless Steel body protects it from rust and the colors from cracking or peeling. With its built-in WiFi-enabled control, coupled with Rec Tec’s proprietary PID algorithm, you will have control over your cooking process remotely using your wireless devices.
Got my Camp Chef Smoke Pro SE four days ago. My son and I put it together, it is a two person job because it's heavy. Seasoned it and smoked two chickens that turned out awesome! Today I have hamburgers on. Smoking on low smoke for half an hour, take them off and crank it to 450 put em back on and grill till done. Easy to use. Very happy so far. Just hoping it holds up!
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