Renatnom
New member
Hi all. Just put together my Searwood 600 on Saturday. Have had no issues (yet) and cooked on it for last three nights.
Being a Weber kettle enthusiast for past 25 years, going pellet took some time for me to jump in. After reviewing every new pellet smoker manufacturers, I decided to go with what I trust. I hope!
First cook, poor man’s Brisket. Two pound Chuck Roast. Much to my surprise it was pretty good! Second night, Two 1/3 lb hamburgers at 550*. Nicely seared but not as well done as I wanted. Third night, two salmon filets, skin on. They were fantastic at a 550* cook.
Thanks for hearing me out.
Ren
P.s. sorry, no picks of salmon. Got eaten right quick! And yes, that’s Cabernet Sauvignon mixed with water in drip pan. Poured over chuck before slicing! Yummy.
Being a Weber kettle enthusiast for past 25 years, going pellet took some time for me to jump in. After reviewing every new pellet smoker manufacturers, I decided to go with what I trust. I hope!
First cook, poor man’s Brisket. Two pound Chuck Roast. Much to my surprise it was pretty good! Second night, Two 1/3 lb hamburgers at 550*. Nicely seared but not as well done as I wanted. Third night, two salmon filets, skin on. They were fantastic at a 550* cook.
Thanks for hearing me out.
Ren
P.s. sorry, no picks of salmon. Got eaten right quick! And yes, that’s Cabernet Sauvignon mixed with water in drip pan. Poured over chuck before slicing! Yummy.
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Photos look good!
