Griddle Insert

TXgriller

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Dallas
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Searwood XL 600
Hey Group,
Has anyone purchased a griddle insert for the Searwood XL 600 yet? I want to get one but not sure which one will fit.

Thanks and grill on!!
 
Hey Group,
Has anyone purchased a griddle insert for the Searwood XL 600 yet? I want to get one but not sure which one will fit.

Thanks and grill on!!
I think this is the only one available, for both models.
If you have a Weber gas grill, you have more options.
 

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Yes, the 6787 is the griddle for the Searwood. I just want to add that I've used it on my 600XL a number of times and and I'm quite pleased with how it works on this grill. I was skeptical about the Searwood being able to maintain the heat on it, but it's been great.
 
I recently received the 6787 for Father's Day and this is my first griddle. Before I had used a cast iron skillet on the Weber 22 charcoal to make smash burgers.

Some basic questions for anyone who has used this insert on their Searwood:

1) Do you start the grill with the lid closed to help speed up the heat? I occured to me the similar principles apply here as in normal cooks where keeping the lid closed is essential to maintaining heat. In this case I set the grill to M8 for smash burgers with the lid closed for about 15 minutes.

2) Are there any recommended heat levels for standard griddle items beyond the examples Weber provides in their video on the griddle (8-10 for smash and sear, etc)

3) Without an infrared heat gun is there a simple rule of thumb for evaluating how hot the cook surface is?

4) Any tips for cleaning or general use? The provided instructions are pretty bare bones.

Loving my Searwood so far. It's extremely versatile and reverse sear rib eyes have been a hit with my family. Hopefully I can get comfortable with the griddle option too.
 
I recently received the 6787 for Father's Day and this is my first griddle. Before I had used a cast iron skillet on the Weber 22 charcoal to make smash burgers.

Some basic questions for anyone who has used this insert on their Searwood:

1) Do you start the grill with the lid closed to help speed up the heat? I occured to me the similar principles apply here as in normal cooks where keeping the lid closed is essential to maintaining heat. In this case I set the grill to M8 for smash burgers with the lid closed for about 15 minutes.

2) Are there any recommended heat levels for standard griddle items beyond the examples Weber provides in their video on the griddle (8-10 for smash and sear, etc)

3) Without an infrared heat gun is there a simple rule of thumb for evaluating how hot the cook surface is?

4) Any tips for cleaning or general use? The provided instructions are pretty bare bones.

Loving my Searwood so far. It's extremely versatile and reverse sear rib eyes have been a hit with my family. Hopefully I can get comfortable with the griddle option too.

As far as pre-heating, I find that the best way to heat the griddle is to simply set the temp to 500+ and let it heat up with the lid closed. After the grill reaches that temp then I'll change it to manual mode and proceed with the cook. Heating it up from the start using manual mode doesn't seem as efficient. I don't have any sort of thermometer to measure the surface temp, though it might be nice. Even in manual mode 10 though, you'll need to close the lid to maintain a high heat on the griddle.

To clean, I generally start by using a griddle scraper to move off the excess grease, chunks, etc. When the griddle is still sort of hot...but not screaming hot...I'll dribble some water on it. (It should still be hot enough for the water to bubble/steam.) I'll then clean the surface with a wad of paper towels, moving it around with the griddle scraper. That seems to work well, for me.
 
Thanks for the reply. I'll try the lid on and setting a temp for my desired cook (like 325 for eggs) and then when it reaches temp flip it to like M3-M4 and from there just monitor. It's a whole new learning experience.

Update: Tonight I did chicken fajitas. Preheated to 400. Once it arrived at temp I switched to Manual 7. Did the butterflied chicken breasts first and when they hit 165 I pulled them. Then I did the onions and peppers which I probably should have cooked longer as they were a little al-dente. Sliced the chicken and put it back on with the peppers and onions and tossed them. Pulled all of it off to a plate then for the last step I warmed some tortillas and then served.

I may invest in a infared temp gun as I would love to baseline each Manual mode value to see where it holds. I also learned the right side of the griddle runs a little hotter. In retrospect I should have closed the lid on the vegetables to help speed up the cook.

Overall it was a success.
 
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Thanks for the reply. I'll try the lid on and setting a temp for my desired cook (like 325 for eggs) and then when it reaches temp flip it to like M3-M4 and from there just monitor. It's a whole new learning experience.

Update: Tonight I did chicken fajitas. Preheated to 400. Once it arrived at temp I switched to Manual 7. Did the butterflied chicken breasts first and when they hit 165 I pulled them. Then I did the onions and peppers which I probably should have cooked longer as they were a little al-dente. Sliced the chicken and put it back on with the peppers and onions and tossed them. Pulled all of it off to a plate then for the last step I warmed some tortillas and then served.

I may invest in a infared temp gun as I would love to baseline each Manual mode value to see where it holds. I also learned the right side of the griddle runs a little hotter. In retrospect I should have closed the lid on the vegetables to help speed up the cook.

Overall it was a success.
I’d definitely get a an infrared thermometer, for me it’s really helpful for griddle cooking to know the temp and if has pre heated. You can also identify any hot/cool zones.
 
I’d definitely get a an infrared thermometer, for me it’s really helpful for griddle cooking to know the temp and if has pre heated. You can also identify any hot/cool zones.

Funny, because I ordered one off of Amazon right after I posted about not having one. It arrives today. I just know I'm going to wander around the house taking temps from everything for at least an hour.
 
Funny, because I ordered one off of Amazon right after I posted about not having one. It arrives today. I just know I'm going to wander around the house taking temps from everything for at least an hour.
Yes you will. I’ve had mine for years and I still measure random things when have it out for cooking.
 
Funny I ordered one too. Amazon will delivery it tomorrow lol. I'm sure that I'll be shooting the grill grates too to check surface temps if the griddle isn't inserted.
 
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