I've smoked 2 briskets on my SearWood 600, grilled a set of T-bone steaks, smoked pork spare ribs, pork baby back ribs, pork shoulder (pulled pork), and even tried smoking chicken leg quarters (ended up unable to eat the skin, but the meat was good).
They say everyone screws up their first brisket, but thanks to Weber and my SearWood, I didn't. Everyone who's tried both briskets seemed impressed with it. The last one was about a week ago. I did a 17.8 lb beef brisket for Wrestlemania weekend as well as two racks of pork spare ribs. I was GOING to do a pork shoulder as well with the brisket but I simply did not have the space on the top rack once the brisket went on. I had to stick the shoulder in a freezer. Don't worry - I'll smoke that one next month for WWE Backlash. I might throw another set of ribs on for that one, because MAN those ribs were good!
Here's a tip for fall off the bone ribs. The APP will tell you to take the ribs back out of the paper/aluminum and put them back on the grill so you can sauce the top with BBQ sauce. DON'T. Leave them things in the paper/aluminum you wrapped them in until they're finished cooking, then instead of letting them sit on a counter to cool, stick the thing in the same ice chest box you would your brisket. I left mine in there the entire 3-hour brisket rest and they were SUPER tender.
If you want more details, message me.
