Posts of the Week

UofLCardfan said:

I would look more towards the square inches of cooking area on the main shelf. I’m getting ready to replace my old Nexgrill 6 burner with a Genesis 335 Indigo model from ACE. It has approximately the same cooking area as my old one and I think the 3 burners with the sear burner will work fine for me. I didn’t want to go much smaller than my current grill so the 3 series was the best option for me.

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Thanks for the response. Ended up buying the 3 burner genesis (which has the sear zone) and it’s working perfectly in windy/snowy conditions. Got it up to almost 700 degrees F

jbt816 said:

Hello and Merry Christmas!

I have a Pit Boss that I have used for about 5 years. I've finally had enough of the flameouts. Did some research and came up with the Searwood 600. Yesterday, I did the initial burn-off.

I guess I should have researched the forums here first, because now I'm thinking I've bought the wrong smoker. I'm used to temperature swings and different temps on each side of the Pit Boss. I'm used to the different temperature readings at the probes, the lid thermometer and the temp at the dial. So what I am saying is that I do not expect perfection because temperatures seem arbitrary in the world of smokers. (Unless you guys are telling me the Searwood isn't worth owning)

Here are my head scratchers:
1. I am reading on this forum about runaway temps when you increase cooking temps after smoking. This is something I do all the time. Lower for more smoke and then increase to desired temp.
2. Manual mode? Only for the griddle? Not for smoking at all? The weber video and website is useless.
3. Does the unit have a smoke only mode?

I'm already not liking the computer that runs this Searwood. My Pit Boss had a digital dashboard but it was fairly straight-forward.

Please tell me to return it or keep it. I was planning to smoke an 8lb brisket (split lengthwise).

Thanks,
Bruce

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Bruce - I’m happy with my Searwood. Weber is also a top notch company in my experience and at least last time I checked, mostly made in America. I went through the same second guessing process as you are going through, but I’m happy with my purchase.

I’ve had some temp fluctuations with the grill, but I think in my case it came down to basic maintenance. Keep the unit clean of ash and old pellets between cooks. Use the Weber plug in probe and app as your guide, throw in an oven thermometer and use an instant read thermometer for verification of internal temp. I use to use a water pan and I’ve tried it on the Searwood, but honestly I don’t think it’s necessary. If you have the room on the grill grate, add one, won’t hurt, I don’t put one on anymore.

My experience with the Searwood thus far is with:
1.) Brisket
2.) Boston Butt Bone In
3.) Baby Back Ribs
4.) Carving Ham
5.) Apple Pie

Recently purchased a griddle and wok insert, looking forward to seeing how it goes.

Keep in mind, this smoker is very versatile, use it as a griddle, grill, smoker and oven.

Capt Ruff said:

I’ve had some temp fluctuations with the grill, but I think in my case it came down to basic maintenance. Keep the unit clean of ash and old pellets between cooks. Use the Weber plug in probe and app as your guide, throw in an oven thermometer and use an instant read thermometer for verification of internal temp. I use to use a water pan and I’ve tried it on the Searwood, but honestly I don’t think it’s necessary. If you have the room on the grill grate, add one, won’t hurt, I don’t put one on anymore.

My experience with the Searwood thus far is with:
1.) Brisket
2.) Boston Butt Bone In
3.) Baby Back Ribs
4.) Carving Ham
5.) Apple Pie

Recently purchased a griddle and wok insert, looking forward to seeing how it goes.

Keep in mind, this smoker is very versatile, use it as a griddle, grill, smoker and oven.

Click to expand...

I used my Pit Boss as a grill, smoker and oven as you mentioned. It was great...except for the flame going out. I am looking forward to doing the same with the Searwood; however, I will probably not purchase the griddle. I've heard that it takes a while to heat up and since it is not a direct flame, has a hard time maintaining the temps.

My friend makes a wonderful smoked pecan pie on his green egg.

Hi Bruce,

I have been using my Searwood for a year and a half now.

My perspective of your questions:

1. I am reading on this forum about runaway temps when you increase cooking temps after smoking. This is something I do all the time. Lower for more smoke and then increase to desired temp. - I did have the issue of the temp going up after going from Smoke Boost to a high temp 350+. But it hasn't been an issue for me.

2. Manual mode? Only for the griddle? Not for smoking at all? The weber video and website is useless. - I have never used the manual mode. As I understand it, you don't need to only use it with the griddle. You can use it if you are grilling, say hamburgers, and keep a constant heat with the lid open.

3. Does the unit have a smoke only mode? - Yes Smoke Boost. Setting the temp to 180 degrees, is the smoke mode. I use this all of the time to make beef jerky.

4. I'm already not liking the computer that runs this Searwood. My Pit Boss had a digital dashboard but it was fairly straight-forward. - I use the app of my phone all of the time to check on what's cooking and to raise/lower the temp. I haven't had any issues with it.

Please tell me to return it or keep it. I was planning to smoke an 8lb brisket (split lengthwise). - You are the only one who knows what will work for you. But, the more I use mine, the happier I am with it.

A few tips:

1. Weber offers a 3-sensor plug-in probe that I use, https://www.weber.com/US/en/accesso...pe/wood-pellet-grill-accessories/3400321.html. I have found that it is with-in a couple of degrees of what my Thermopen reads.

2. I use the top rack for the vast majority of my cooking. I had a 24" x 14" expanded metal rack made for my Smokefire. I did a couple modes to make it work with the Searwood. On long cooks I almost always use a water pan below what I am cooking. It adds moisture to the cook and catches the drippings to make cleaning up easier.

3. The rotisserie feature is something that most pellet grills don't have. I have cooked chicken, up to a 14# turkey, and a boneless pork butt, my favorite. Check out the The Basement Hangout Youtube channel, https://www.youtube.com/@TBH-Grillin. The have cooked many things, popcorn to brisket, on the rotisserie, some good, some bad.

4. Use good quality pellets. Good quality will burn hotter, last longer and produce less ash. I am exclusively using the Knotty Wood pellets, https://knottywoodbbq.com/product-category/knotty-wood-bbq-pellets/. They can be ordered from Home Depot and they pay the shipping.

I hope this helps you decide what you want to do.

Doug

I’ve used the griddle a few times and had pretty good luck with it. I have no complaints with the searwood at all. I’m a first time pellet grill owner and I’ve had mine for a year and a half.