Posts of the Week

dddenmark said:

Nice! What internal temp did you take them to?

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I took them off when the temp reached between 140-145

Jason L said:

Hello all, newbie owner and newbie smoker here.

When I did the initial burn and when I get up to temperature, at some point a large amount of smoke is created and I can see it come out of the Searwood. However, when get up to temperature and cook at 180, 220, and 225, I see zero smoke coming out. Is this how it is suppose to be?

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Yes Jason that is normal. Many think that the initial smoke, called "dirty smoke", will add an unpleasant flavor to your meat. I have never tried doing this so I can't comment on the taste. After the grill gets up to temp, it produces "clear smoke". Even though it is harder to see, that is what you want.

Happy Grillin"

The salmon I have cooked at both 180 and 225 has turned out great. Something to try is this. I have read that if you want to cold smoke cheese, the best way is to put it on a rack laying across a pan full of ice. This way, most of the heat will get absorbed by the ice leaving the cheese to absorb the smoke. I can't imagine that this wouldn't work on salmon too.

I chose the Weber slate due to the features, including increased resistance to rust on the cooktop. I realize it will rust if neglected, but I do not have a covered patio, so it will see some weather. It looks pretty dang good too.

I am new to the pellet grill myself ........ that said. I don't see a direct flame that could cause a flare-up. Coal & gas grills have an exposed flame.

You have cleaned the grill, so you have seen, below the flavor bar.

#7 heat source burning pellets contained.
#6 heat defuser, distribution

Frankly, I cannot see a way any drippings could or can cause a flare-up

The pellets are hot, burning ambers. So, no flame, you've used a charcoal grill? After the coals look white, no flame. If you blow air on them, they get red and hotter.

The pellets are the white coal, and a fan blows air over them. The fan air volume increases & decreases, regulating the heat as the pellets are added.

That is taking place inside of part #7.

Rain ....... I would not leave my grill cooking in a rainstorm ..... think about it.

Pep

Peter_Meater said:

Thanks for the response. So far Weber have been pretty slow to deal with.

Initially they came back quite quickly and said to try resetting it and reinstalling the app etc. But after that I've been getting frustrated at the lack of response and since mid last week it has been escalated to their 'US connect' team. I just want to get smoking and it is so frustrating!

Makes me concerned that any little fault with the Searwood renders it useless.

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In the video, I noticed that the only icon lit was Bluetooth. I believe that Bluetooth is the first step to connecting via WiFi.
Bluetooth reads the food temp sensors, and the grill type Searwood 600 must be selected in the app. In other words, the WiFi is the control; that app is a PIA & clunky, but it works.

One thing I want to mention, the other day I unplugged the grill as it was cooking.
*E10 after I reconnected the power.*
A timer showed up, and a countdown started.
That was a soft shutdown.
Completed, WiFi reconnected, the grill fired up, and completed the cook.

Pep

Cleaning is not that bad, I find it amusing the way they keep dumping the ash back into the grill. Why not just dump into a trash can?

@Supahbeel​

Ash pot is sturdy, I doubt you can damage it, pull back & up.

Pep