What’s cooking on Your Weber Grill, Smoker, or Griddle? 🔥🥩🍖

[NJKris]

Need some advice. My father in law is coming over for a birthday dinner, on Saturday, that my wife (his daughter) and I are giving him. He is a pretty well heeled guy, and loves a great steak, so, I purchased him a superb Angus prime tomahawk ribeye at Costco this afternoon. This is a beautifully marbled steak that is three pounds.

How do I optimally smoke/cook/prepare a steak of this size on my Searwood? This is entirely out of my experience. Any recommendations much appreciated. Thanks.

I bought those same tomahawks at Costco last week! Got the two pack. In freezer waiting for my birthday in July. What an impressive birthday dinner for your father in law! I plan on putting mine on Smokeboost for an hour and a half, boost up temp to 350 for most of rest of cook, then sear on my gas grill to finish up since the Searwood cannot sear. Myself and many other new Searwood users cannot get our Searwood's hot. But since I've had these pellet smokers (Smokefire, and now Searwood), the 'reverse sear' is my favorite method, since it gives time for the meat to absorb some nice mesquite flavor.

My Smokefire would get hot enough to sear (when it would light), but numerous tries with Searwood have failed. Weber is aware of issue and 'working' on a solution.

 

[Slapshot]

Prepared the steak on the Searwood earlier, and it was simply fabulous. Took about an hour and fifteen minutes to reach the right temp, before searing, and I then pulled it off briefly while my Searwood heated up to 500, without a problem. 5 minutes a side reverse searing, and then twenty minutes to rest (this was a three pounder). My father-in-law was beyond impressed!

 

[Slapshot]

Forgot to mention that I feel for those of you who seem to have gotten Searwoods that cannot reach high heat. Is it possible these are more recently purchased models from a later run? Mine was purchased within a few months of them being introduced.

 

[NJKris]

Forgot to mention that I feel for those of you who seem to have gotten Searwoods that cannot reach high heat. Is it possible these are more recently purchased models from a later run? Mine was purchased within a few months of them being introduced.

Yes, just got mine late Spring directly from Weber. They are not arguing something is amiss and trying to figure it out. Before I got the Searwood, the Smokefire used to be able to get hot. I put a an old cast iron Weber grill grate on smoker grate, and it would get so hot, leave beautiful black sear marks. These newer Searwoods can't. Glad your tomahawks came out nice, looking forward to doing mine, but will put the cast iron grate on gas grill to preheat it and sear there until Searwood issue is sorted. Slapshot, don't be afraid to crank it up to 600 for your reverse sear. Get nicer marks/char.

 

[NJKris]

Forgot to mention that I feel for those of you who seem to have gotten Searwoods that cannot reach high heat. Is it possible these are more recently purchased models from a later run? Mine was purchased within a few months of them being introduced.

So happy. I replaced motor/auger with new one they sent me yesterday....and NOW IT WORKS AS ADVERTISED!! Apparently a bad batch of motors went out at some time. Will be testing if it can sear properly shortly. It's my birthday and I'm treating myself to a Prime ribeye tomahawk. Gonna 2 two hours of SmokeBoost and then sear.

 

[NJKris]

Life is good. My Searwood sears, I fixed my central air today after being out since 4th of July (blower crapped out on 4 year old system, replaced it myself). Things are looking up for me. Was a good birthday.

 

[MattG]

hi,
after the exotic mix last month, i decided to prepare something more local this sunday. i cooked a beef wing for the first time - and it was definitely worth the 24-hour cook.

to be on the safe side (and for a balanced diet ), i also prepared some pork butt, pork belly, and chicken.

 

[NJKris]

hi,
after the exotic mix last month, i decided to prepare something more local this sunday. i cooked a beef wing for the first time - and it was definitely worth the 24-hour cook.

to be on the safe side (and for a balanced diet ), i also prepared some pork butt, pork belly, and chicken.

alright, I gotta know, what is a beef wing?? Flying cows in Austria?

 

[MattG]

alright, I gotta know, what is a beef wing?? Flying cows in Austria?

sure

it's a special cut of shoulder with bone. saw it on youtube and asked my local butcher for it

 

[OGauge4Me]

Smoked up a rack of ribs.

 

[NJKris]

Perfect!!! Method? I've been doing 3-1-1 lately with far better results than overcooked 3-2-1.

 

[OGauge4Me]

Perfect!!! Method? I've been doing 3-1-1 lately with far better results than overcooked 3-2-1.

I put the ribs on at 250°, rotated them at the one hour mark, put a glaze on them when the rack reached 190°, then took the rack off about 15 min later. Tented in foil for 15 min then sliced them up. I cook them this way when I want a firmer bite, if I want a tender bite I wrap in butcher paper at 170° till they reach 195° . Either way produces a decent result.

 

[NJKris]

I've limited wrap time to one hour, or they get too tender. I see you have the EX6, do you SmokeBoost yours? I tend to do first 2 hours with Smokeboost, even though that low temp extends cook time a bit.

 

[OGauge4Me]

I've limited wrap time to one hour, or they get too tender. I see you have the EX6, do you SmokeBoost yours? I tend to do first 2 hours with Smokeboost, even though that low temp extends cook time a bit.

I need to re format my profile. I sold the Smokefire last year and now have a Searwood. I tried smokeboost quite a few time but could not really notice all that much difference. I liked the Smokefire but the features of the Searwood were not easy to pass up. Both smokers worked well for me.

 

[OGauge4Me]

Smoked the Meat Church butterflied Chicken thighs yesterday, it is a game changer for chicken thighs. So delicious.