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Hi, I'm Mike. After hearing about pellet grills for years, I finally jumped on the bandwagon.
I settled on the Searwood 600, because being able to smoke is a given, but grilling on a pellet pit, isn't. We have no other grill, so hopefully we will like the smoking/searing, grilling ability of the Searwood. Additionally, we like the rotisserie feature and of course it's a Weber! We haven't used the Searwood yet; but we're obviously looking forward to doing so.

 

[badoutback]

Hi y’all, I’m Mike from Columbus, GA. We bought our Searwood 600 this past December, and we absolutely love it!

This is our first pellet grill after decades of using gas and charcoal grills and smokers. Everything that I have cooked has come out awesome. That includes grillied boneless chicken, pork loins, hamburgers, salmon, ahi, and shrimp. We have also smoked Boston butts, baby back ribs, and briskets, as well as whole chickens and prime rib roast on the rotisserie that we also bought.

I had never smoked a brisket until we bought our Searwood. So far, I have smoked briskets ranging from 2.5 to 10.5 pounds.

I have been pleasantly surprised with how easy the combo of the grill, heat probe, and app work to stay on top of the process from start to finish.

The Searwood gets a pretty thorough cleaning at least once a month. I tried Weber pellets when we first bought it, but have been using the pellets from Sam’s since then.

We bought a Meater + thermometer that is used for the rotisserie and briskets, and it works great.

We toyed with buying the griddle insert, but bought a Legion griddle a couple of weeks ago.

I’m hoping to pick up some tips from y’all, and maybe pass some along down the road!

Not sure if it’s appropriate, but here’s a few shots from our Searwood.