[DangeloInspections]

I have the original Woodwind, which I got only about 2 months ago. Last month they came out with the Woodwind SG, which made some nice improvements......but not enough for me to upgrade. I really like the Camp Chef customer service.....they really bend over backwards to help with any questions, problems, etc. There are also a few very good Camp Chef FB groups that instantly hold your hand while you are learning how to cook different meats, etc.

If you do not have contiguous properties with open Lanai's, I doubt you would have any problem at all.

The best thing about the Camp Chef is their Sear Box.....great for a few reasons.....it is the best thing for reverse searing of steaks. After years of drilling, I am finally getting steak perfect.

Also, if you are say cooking a brisket for like 16 hours, and your grandchild wants a hot dog, you can cook it on the sear box, which is completely separate from the pellet part.

I have mine in my Lanai....no problems at all. My Lanai is a bit bigger than some, about 700 sq ft.....and with a roof above it. The smoke still goes out of the screened part no problem.

I have learned the secret to good grilling is to always cook to internal temperature.....it is so easy. The flavor that the different woods provide is amazing. I went from a guy who burned everything to cooking fancy stuff I never dreamed of ever cooking. And I am actually doing it well.

I cook most everything on the "high smoke" setting....you can smell it in the back yard, and if the wind is just right you can sometimes smell that someone id grilling somewhere, but it is not like smoke goes everywhere and is bothersome. It dissipates quickly and all that is left is a nice BBQ smell. No more than if anyone esle was cooking on a propane grill.

Hope that helps! Frank