I’m new to the searwood 600

[RuTrippin]

I’m new to the searwood600, in fact it’s my first pellet smoker/grill. Prior experience has been with lump charcoal in the Weber 22” kettle and a dyna glo vertical smoker. Have had the sw600 for bout 2 weeks now and have used every aspect of it griddle, rotisserie, seared steaks. Very impressed with it so far

 

[SusieQ]

I haven't bought mine yet but am leaning heavily to getting the Searwood 600. I am a current Traeger owner and have been very disappointed with its performance lately. It worked great for about 3-4 years but even after replacing the auger/motor AND the temperature probe, I still can't get it to an accurate temp and keep it there. The Traeger thinks it's a certain temperature but using an actual Therm Pro thermometer inside the grill, it says it's 20-30 degrees colder.

Looking forward to reading the pros and cons of what you all think of your Searwood!

 

[primeone]

Welcome to the forum @RuTrippin, glad to hear it's working well for you!

What griddle insert are you using with it?

 

[RuTrippin]

I bought the griddle that fits the genesis 300 & the searwood 600

 

[MJ_SFEX6GEN2]

Hello @RuTrippin, a couple of thoughts when using the weber pellet grill. I have narrowed down my type of pellets over the years that I have found work great. When I grill my go to pellets are the Royal Oak Charcoal Pellets. Great for grilling steaks, hot dogs, hamburgers, etc. They burn longer than wood pellets and hotter. I would imagine using the Manual Mode with the charcoal pellets is a no brainer. If I am doing a low and slow cook I go with the Smokin Pecan Shell Pellets. These by far produce the most smoke, burn longer than wood pellets, and have a mild flavor. I typically use these for briskets, pork shoulder, and ribs. My last choice of pellets is Knotty Wood Almond Pellets. I mix those sometimes with the charcoal pellets.

Also, I have found using a water pan under the meat (meat on top rack) has helped with a couple of items on any pellet grill. One it catches all the drippings for easier clean up, two it adds needed chamber moisture since the fan is blowing creating a lot of air flow, and the water pan acts as a heat sync on low and slow keeps helping to balance and maintain temperatures.

 

[chupathingie42]

Hello @RuTrippin, a couple of thoughts when using the weber pellet grill. I have narrowed down my type of pellets over the years that I have found work great. When I grill my go to pellets are the Royal Oak Charcoal Pellets. Great for grilling steaks, hot dogs, hamburgers, etc. They burn longer than wood pellets and hotter. I would imagine using the Manual Mode with the charcoal pellets is a no brainer. If I am doing a low and slow cook I go with the Smokin Pecan Shell Pellets. These by far produce the most smoke, burn longer than wood pellets, and have a mild flavor. I typically use these for briskets, pork shoulder, and ribs. My last choice of pellets is Knotty Wood Almond Pellets. I mix those sometimes with the charcoal pellets.

Also, I have found using a water pan under the meat (meat on top rack) has helped with a couple of items on any pellet grill. One it catches all the drippings for easier clean up, two it adds needed chamber moisture since the fan is blowing creating a lot of air flow, and the water pan acts as a heat sync on low and slow keeps helping to balance and maintain temperatures.

I’m glad you mentioned the Charocal Pellets. Honestly didn’t know something like them existed. I’ve loved my Searwood so far and the temps it can get up to was the selling factor. I just ordered some Royal Oak pellets to see if I can get some hot hot heat!

 

[kentb53]

I’m glad you mentioned the Charocal Pellets. Honestly didn’t know something like them existed. I’ve loved my Searwood so far and the temps it can get up to was the selling factor. I just ordered some Royal Oak pellets to see if I can get some hot hot heat!

Charcoal pellets will NEVER replace coals on a Kettle for burgers, steaks and chops. Searwood will always come in a DISTANT third (after Gas). Sorry, but that's the truth. I learned it the hard way just last night.

 

[MJ_SFEX6GEN2]

Charcoal pellets will NEVER replace coals on a Kettle for burgers, steaks and chops. Searwood will always come in a DISTANT third (after Gas). Sorry, but that's the truth. I learned it the hard way just last night.

Kentb53 please explain. Especially the distance third after a gas grill. We did a side by side cooks with Royal Oaks Lump Charcoal & Pellet Charcoal. I used my SmokeFire EX6 Gen2 and an older Weber Kettle. Almost everyone could not tell which grill the hot dogs, brats, or beef hamburgers came off of. We set the SmokeFire to 425 degrees and we kept the Kettle around the same (as much as possible). On the Kettle we did a two zone fire (charcoal on one side) to help with flare ups with the brats.

 

[kentb53]

Kentb53 please explain. Especially the distance third after a gas grill. We did a side by side cooks with Royal Oaks Lump Charcoal & Pellet Charcoal. I used my SmokeFire EX6 Gen2 and an older Weber Kettle. Almost everyone could not tell which grill the hot dogs, brats, or beef hamburgers came off of. We set the SmokeFire to 425 degrees and we kept the Kettle around the same (as much as possible). On the Kettle we did a two zone fire (charcoal on one side) to help with flare ups with the brats.

You can not get that "nearly burnt and kinda crusty" exterior that comes from intense heat and/or flame (easily on Kettle, and with some drip coaxing on gas) on Searwood or Smokefire. Not to mention the taste that accompanies it. To get even close, you would need to keep meat on longer, so no medium rare. And BTW, I do not use indirect on Kettle for mostly anything except whole chickens and turkey. I load coals for a medium-high heat, and move to the edge when necessary.