Lazy Old Weber Guy Here — Thinking of the Searwood: What's all the fuss over Grill Marks?

[Smiler]

I’m 67 and have been grilling and smoking with Weber kettles and Smokey Mountain smokers my entire life. I’ve always been a fan of Weber products, but I’m starting to get too damn lazy and considering getting the Searwood 600 to smoke and grill. Seems like so many others are looking for the same. Before I spend almost 1k on this unit, something is confounding to me on YouTube, this and other forums. People complaining about searing. They’re looking for “grilling marks” as a sign that it’s properly seared. I’ve cooked steaks for 50 years and with great results, but too many people assume grill marks = cooked right or that it’s authentic, flame-kissed flavor, even though a perfectly seared steak should ideally have an all-over Maillard crust. I had a good Weber kettle buddy who got a gas grill years ago and was so proud of his “crosshatch” marks as if it proved his gassers’ bona fides. I can’t imagine a thick steak on a 600-degree surface doesn’t get a good crust. If not just cook until it hits 115, then finish on the griddle accessory, which I would buy anyway. I’m not expecting it to grill like my kettle, but if I can do a decent steak and burger, I can convince my sweetheart to pull the trigger. Help!

 

[BlackAcid]

I have seared plenty of good steaks and burgers on mine. I wonder sometimes if the expectation for this grill is that it will perform similar to a kettle or yakitori.. no it will not. Your meat will not be sitting over direct flame or hot coals (or gas burners for that matter). As with any new grill, ya gotta take some time and figure out how to use it to it's best ability. I have found the reverse sear method for thick steaks works very well with the Searwood and gives the meat a nice, mild smoky flavor.

600 is plenty hot enough to cook a good steak on. The only modification I did was buying a good set of aftermarket cast-iron grates for mine.. I think they are better for smoking and searing and I was not impressed with the grates it comes with.

Good luck deciding

 

[Smiler]

I have seared plenty of good steaks and burgers on mine. I wonder sometimes if the expectation for this grill is that it will perform similar to a kettle or yakitori.. no it will not. Your meat will not be sitting over direct flame or hot coals (or gas burners for that matter). As with any new grill, ya gotta take some time and figure out how to use it to it's best ability. I have found the reverse sear method for thick steaks works very well with the Searwood and gives the meat a nice, mild smoky flavor.

600 is plenty hot enough to cook a good steak on. The only modification I did was buying a good set of aftermarket cast-iron grates for mine.. I think they are better for smoking and searing and I was not impressed with the grates it comes with.

Good luck deciding

Thanks! Where did you get your grates?

 

[BlackAcid]

I found them on Amazon, but I just looked them up and it says they are no longer available there. They were from a company called OnlyFire. I just measured the grates it came with and then searched until I found some that fit. I've seen people say grates that will fit the Weber Spirit 300 series gas grills will fit the Searwood also.

 

[Renatnom]

[been a fan are looking for the same. Before I spend almost 1k on this unit, something is confounding to me on YouTube, this and other forums. People complaining about searing. They’re looking for “grilling marks” as a sign that it’s properly seared. I’ve cooked steaks for 50 years and with great results, but too many people assume grill marks = cooked right or that it’s authentic, flame-kissed flavor, even though a perfectly seared steak should ideally have an all-over Maillard crust. I had a good Weber kettle buddy who got a gas grill years ago and was so proud of his “crosshatch” marks as if it proved his gassers’ bona fides. I can’t imagine a thick steak on a 600-degree surface doesn’t get a good crust. If not just cook until it hits 115, then finish on the griddle accessory, which I would buy anyway. I’m not expecting it to grill like my kettle, but if I can do a decent steak and burger, I can convince my sweetheart to pull the trigger. Help![/B]

I’m 67 and have been grilling and smoking with Weber kettles and Smokey Mountain smokers my entire life. I’ve always been a fan of Weber products, but I’m starting to get too damn lazy and considering getting the Searwood 600 to smoke and grill. Seems like so many others are looking for the same. Before I spend almost 1k on this unit, something is confounding to me on YouTube, this and other forums. People complaining about searing. They’re looking for “grilling marks” as a sign that it’s properly seared. I’ve cooked steaks for 50 years and with great results, but too many people assume grill marks = cooked right or that it’s authentic, flame-kissed flavor, even though a perfectly seared steak should ideally have an all-over Maillard crust. I had a good Weber kettle buddy who got a gas grill years ago and was so proud of his “crosshatch” marks as if it proved his gassers’ bona fides. I can’t imagine a thick steak on a 600-degree surface doesn’t get a good crust. If not just cook until it hits 115, then finish on the griddle accessory, which I would buy anyway. I’m not expecting it to grill like my kettle, but if I can do a decent steak and burger, I can convince my sweetheart to pull the trigger. Help!

I’m 76 and have my Searwood 600 sitting right next to my Weber old faithful kettle.
Been using the 600 everyday since new. Last cook was an old fashion Texas brisket. Have to admit, it’s just as good maybe better than the kettle version. At your age, hell, go for it and enjoy!

 

[Renatnom]

A few pix of sear marks so far.

 

[Smiler]

Thanks. Looks great!

 

[Cato]

I’m 67 and have been grilling and smoking with Weber kettles and Smokey Mountain smokers my entire life. I’ve always been a fan of Weber products, but I’m starting to get too damn lazy and considering getting the Searwood 600 to smoke and grill. Seems like so many others are looking for the same. Before I spend almost 1k on this unit, something is confounding to me on YouTube, this and other forums. People complaining about searing. They’re looking for “grilling marks” as a sign that it’s properly seared. I’ve cooked steaks for 50 years and with great results, but too many people assume grill marks = cooked right or that it’s authentic, flame-kissed flavor, even though a perfectly seared steak should ideally have an all-over Maillard crust. I had a good Weber kettle buddy who got a gas grill years ago and was so proud of his “crosshatch” marks as if it proved his gassers’ bona fides. I can’t imagine a thick steak on a 600-degree surface doesn’t get a good crust. If not just cook until it hits 115, then finish on the griddle accessory, which I would buy anyway. I’m not expecting it to grill like my kettle, but if I can do a decent steak and burger, I can convince my sweetheart to pull the trigger. Help!

I just got the cast iron grates this week through Amazon. The difference is night and day in the heat distribution and I grilled some hamburgers tonight to test them out.. No longer confined to searing in the back corner hot zone. I set the temp to 525F and using an oven thermometer was reading a little over 500F in the center of the grill. My 6oz burgers grilled in the center did great and it was actually a bit too hot which I'll back down a bit next time. Happy with the new grates and a worthwhile investment.

 

[Renatnom]

I just got the cast iron grates this week through Amazon. The difference is night and day in the heat distribution and I grilled some hamburgers tonight to test them out.. No longer confined to searing in the back corner hot zone. I set the temp to 525F and using an oven thermometer was reading a little over 500F in the center of the grill. My 6oz burgers grilled in the center did great and it was actually a bit too hot which I'll back down a bit next time. Happy with the new grates and a worthwhile investment.

 

[Renatnom]

Which grates did you get?

 

[Smiler]

I’m 76 and have my Searwood 600 sitting right next to my Weber old faithful kettle.
Been using the 600 everyday since new. Last cook was an old fashion Texas brisket. Have to admit, it’s just as good maybe better than the kettle version. At your age, hell, go for it and enjoy!

In a blind taste test do you think you could tell the difference between a steak cooked on your kettle vs the SW? Is so what would stand out?

 

[Renatnom]

In the 20 year old kettle, I have to use lump charcoal to do a NY strip or RibEye. Then stand there and baby sit it.
In the Searwood, I follow the recipe and cook method on the Weber app. Season, instal temp prob, wait on temp, 550 or 600. Close lid! Come back a few minutes later, open lid, flip, close lid. When timer goes off, I’m pulling it. Easy peasy! And it’s been perfect enough for this old guy!

 

[RuTrippin]

Almost a year and a half of use. It can do just about anything you wanna do with the various extras. Been very happy with the searwood 600.

 

[OGauge4Me]

I’m 67 and have been grilling and smoking with Weber kettles and Smokey Mountain smokers my entire life. I’ve always been a fan of Weber products, but I’m starting to get too damn lazy and considering getting the Searwood 600 to smoke and grill. Seems like so many others are looking for the same. Before I spend almost 1k on this unit, something is confounding to me on YouTube, this and other forums. People complaining about searing. They’re looking for “grilling marks” as a sign that it’s properly seared. I’ve cooked steaks for 50 years and with great results, but too many people assume grill marks = cooked right or that it’s authentic, flame-kissed flavor, even though a perfectly seared steak should ideally have an all-over Maillard crust. I had a good Weber kettle buddy who got a gas grill years ago and was so proud of his “crosshatch” marks as if it proved his gassers’ bona fides. I can’t imagine a thick steak on a 600-degree surface doesn’t get a good crust. If not just cook until it hits 115, then finish on the griddle accessory, which I would buy anyway. I’m not expecting it to grill like my kettle, but if I can do a decent steak and burger, I can convince my sweetheart to pull the trigger. Help!

I purchased the Searwood and had a Smokefire. For me this is what was the deciding factor.

 

[Cato]

Which grates did you get?