New Searwood 600 for Christmas

[jbt816]

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

 

[Capt Ruff]

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

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.

 

[jbt816]

Thanks for the response as well as the DM.

I am also looking for experiences from the other Searwood users regarding temps.

1. If you set the unit at 225 degrees (for a brisket), does it maintain roughly 225? (I'm reading about temp fluctuations on these forums)
2. If you place a pan of water under the brisket, do you have to adjust the temperature dial up to compensate for the steam created?
3. Do you find the Weber thermometer probe is accurate?

My Pit Boss had two thermometers. I used them as well as a Meater and 2 quick check thermometers. I found the Pit Boss thermometers were the least accurate. Though they read 212 with boiling water, I found with meats they were inaccurate. For example, they would read 175 or higher on chicken that was not fully cooked.

Once again, thanks for any help/advice.

 

[Capt Ruff]

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.

 

[jbt816]

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.

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.

 

[Capt Ruff]

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.

Hmm - I’ll see how it goes with the griddle, given this smoker gets as hot as 500 degrees and pretty fast at that, I’m surprised about griddle temp taking to long. I’ll try to remember to let you know how it goes when I do use it.

 

[Dougr]

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

 

[RuTrippin]

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.

 

[jbt816]

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

Thank you for the in-depth response. I know that took some time. The more of you that respond, the less I am inclined to take it back.

I am interested in this three point thermometer you mentioned. I clicked on the link and was reading about it. I guess you’re saying the one that comes with the smoker, is not a three position thermometer.

Thanks again.

 

[jbt816]

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 meant to ask about your expanded metal rack. I can do this as well. Did you powder coat it or treat it in any way?

 

[jbt816]

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.

Interesting. I had read a few reviews about the griddle. That’s all I was basing my comments upon. I’m glad you have a positive review on the griddle. Thanks for the pics.

I had thought about spending the griddle money on a Blackstone. Though my daughter has a single burner Blackstone I could just reappropriate

 

[RuTrippin]

One thing that led me to buying the searwood was all the options you have with the different accessories. Only thing I need now is the wireless probe for using the rotisserie. You didn’t go wrong with your choice.

 

[jbt816]

One thing that led me to buying the searwood was all the options you have with the different accessories. Only thing I need now is the wireless probe for using the rotisserie. You didn’t go wrong with your choice.

The rotisserie was a big draw for me too. Baby steps. I've ordered the front table. The rotisserie will be next.

Since you've been using your griddle, how well/poorly does it facilitate the grease? If you push the grease down into the hole and down into the lower tray, does that work ok?

 

[RuTrippin]

I’ve only used the griddle a few times. I need to learn more using the griddle for sure! Asada tacos, Philly cheese, smash burgers I have yet to experiment with. I bought just about every piece of cast iron you could think of as well. Skillets, 9x13 casserole, bread pans, Dutch oven. As far as grease run off, it wasn’t bad at all. I always clean my searwood about every three cooks. I’ve used multiple types of pellets and have also mixed brands with royal oak pellets. I too also bought the front shelf and I like the fact that it folds down.

 

[jbt816]

Well today is my first brisket on this Searwood. It's a half brisket, split lengthwise (weird, I know). We live out in the country a local ranch has a store front butcher shop. They are the only ones I've ever heard doing this.

Anyway, it's 7.75 lbs and I thought it would be like my last 8 pounder (packer) which took 9 hrs.

Right now, it's on track for 12 hrs. My frustration comes from the Weber being consistently off by 50 degrees. I've got two oven thermometers and one Meater wireless reading ambient temps. So I've been chasing a 200-250 degree cook temp. Right now I'm at 280 which I don't want to be.

Anyway, I know I'd be chasing temps with a stick smoker. At least I know what I'm up against. I just wish I'd started about 2 hrs earlier.

On the positive side, the temperature is not fluctuating according to the Meater probe and my rare peak inside at the oven thermometers.

After reading some advice on here, I decided to add a water pan. So I know that it's a heat sink, I just didn't think I'd be fighting a 50 degree difference. Next time, I'll try it without the water pan and see if that makes a difference.

FINAL OUTCOME: Brisket was tender and the smoke ring was deeper than Pit Boss. The meat itself was lighter than I was used to, but that may have been the ranch, their aging or lack of it, I don't know. The neighbors loved it, but they are very nice. My wife said it was good.

Not as much smoke flavor though. I was using Pit Boss competition blend but I'll switch to something else. Overall, I'm happy with this first big cook in the Searwood. The best part is the flame didn't go out!!!