Searwood 600 XL

[Honey Badger]

Hey Y'all,
Just put together my new pellet smoker. Excited and nervous at the same time. I used a Treager for several years and then switched to a larger Weber Searwood. I'm an Intermediate griller. I have not had much success with Brisket or pork butt, or beef dino ribs. I hope that with everyone's help, I can improve. Love to smoke tri tip, Chicken, Turkey, steaks, Ribs, etc. HB

 

[Dougr]

Welcome! A couple of things I have found that works for me. I do almost all of my cooks on the top shelf and it has worked very well for me. For my low and slow cooks, I like to use a water pan below what I am cooking. Not only does it help keep the meat from drying out, but it also helps provide more of an indirect heat for my cooks. Try cooking you chicken, turkey and a boneless pork butt using the rotisserie.

My personal favorite, and go to, pellets are made by Knottywood.

Enjoy!

 

[UofLCardfan]

Welcome from the center of the bourbon universe.

 

[Honey Badger]

Welcome! A couple of things I have found that works for me. I do almost all of my cooks on the top shelf and it has worked very well for me. For my low and slow cooks, I like to use a water pan below what I am cooking. Not only does it help keep the meat from drying out, but it also helps provide more of an indirect heat for my cooks. Try cooking you chicken, turkey and a boneless pork butt using the rotisserie.

My personal favorite, and go to, pellets are made by Knottywood.

Enjoy!

Hey Dougr, thanks for reaching out...The rotisserie spit has been backordered from everyone I tried to get it from. I'm hoping I get one before Christmas so I can spin a Turkey on the spit. My local Ace Hardware has ordered it for me, so I am hoping it comes next week. I also bought the Weber wet smoke pan that should fit into the SearWood 600XL. Thanks for the info and Im hopingI can get the Rotisserie before Christmas. HB

 

[Dougr]

I just Weber's website, https://www.weber.com/US/en/accesso...l-accessories/rotisserie-3400246/3400246.html, and it looks like it is in stock. Last Thanksgiving I cooked a 14 turkey and the rotisserie handled it well. I wouldn't go any larger. You will probably have to remove at least 2 grates so the bird doesn't drag. I got 2 of the wet smoke pans for my 600. If I had the XL, I would probably get 3.

Enjoy!

 

[Honey Badger]

Thanks for the info Dougr! Have you done a brisket or pork butt?? I will be spinning the Turkey on the rotisserie this Christmas . Were you able to get a good smoke flavor on the turkey you did at Thanksgiving? Thanks, HB

 

[Dougr]

Thanks for the info Dougr! Have you done a brisket or pork butt?? I will be spinning the Turkey on the rotisserie this Christmas . Were you able to get a good smoke flavor on the turkey you did at Thanksgiving? Thanks, HB

I haven't done a brisket on my Searwood. I have done several pork butts. My favorite way is to find a boneless one that is either tied up or you can tie it up and cook it with the rotisserie. It comes out very moist and tastes better than just cooking it on the grill. The turkeys I cooked didn't have an overwhelming smoke flavor. But, it was there.

 

[Honey Badger]

Thanks for sharing!! Very helpful..HB