Well here we go, first ever brisket put on the Searwood about 30 mins ago at 225°. Plan is let it go until 160°-170°, and then hot hold in the oven at 170° rest for a few hours before serving. Put 3 probes in the weber, a temp maven, and a thermopro. Hopefully I’ll be back with a delicious update!
Pizza’s on the Searwood 10/10! Couldn’t have been easier came in clutch with this NE heatwave. Pizza stone’s off amazon 16x16!
As the title says made some pulled beef and street corn dip tonight. 100% redeemed myself for my last chuck roast this shredded perfectly! Both made on the Searwood of course! Time to eat!
Attempting to smoke a pork shoulder (pernil) 9.275lbs and have it ready to eat tomorrow around 4:30pm-5pm. I’m going back and forth on the best way. Should I do overnight or early in the morning? All tips would be greatly appreciated. It’s already seasoned up and ready for tomorrow. Thanks in advance!
After smoking a top round with no expectations I had already planned on making smash burgers on the griddle. This was my view, and damn did they turn out good! Griddle attachment worked flawlessly (first cook on it).
Decided to clear some freezer space and smoke a top round roast I had from my beef share. This was only my 4th smoke, and researching how to seemed straight forward enough. Didn’t have high expectations at all given the cut of meat, to my surprise it turned out great.
“Recipe” - Patted dry yesterday morning, generously covered in maldon sea salt, then cover with Cosmo Q SPG left in bag over night. Searwood set to 275° until probe read 135°. I was out when it hit 135°, so probably got to it 25 mins later didn’t read the temp when I pulled it off. Wrapped in two layers of butcher paper wet the first layer with water. Put in the oven to rest (not on). Meant to rest for only an hour, but newborn life had other ideas so it was more like a 2 hour rest. Sliced it thin, and to my surprise although well done still very juicy and tender which never thought I’d get either result with top round. Overall very happy with it, I’m sure had I been able to hit my time markers it would have been even better.
Tonight’s dinner — Caramelized onion bacon bbq meatloaf. 225° for about 3.5-4 hours. Once it hit 145° started brushing with Stubbs bbq sauce. Rested for 10-15 mins, served up with smoked/air fried potatoes, grilled corn. All done on the Weber Searwood.
Tonight’s dinner — Smoked caramelized onion bacon bbq meatloaf. 225° for about 3.5-4 hours. Once it hit 145° started brushing with Stubbs bbq sauce. Rested for 10-15 mins, served up with smoked/air fried potatoes, grilled corn.
Have a 7 week old at home, so finally getting around to my first smoke on the Searwood XL I picked up a couple weeks ago. This was actually my first smoke ever, I’ve always had an interest in smoking/bbq. Told myself once I got a house I’d get a smoker so here we are!
Was trying to do pulled beef with a chuck roast. The roast I used was under 3lbs — I had it from my beef share. Details on the cook below. Overall not mad at the results clearly didn’t come out like pulled beef lol. Flavor was great, meat was tender but on the drier side. Nevertheless the wife and I made a pretty good dent. Also made some wings which turned out great.
Cook: Chuck Roast 2.7lbs, Binder - Kinder’s Gold, Cosmo Q SPG, Dinosaur bbq season over top. Top rack at 225°, was waiting until 165° to transfer to a pan with onions and broth. After 1.5 hours I sprayed every 30ish minutes with watered down Kinders gold. Kept it at 225° for over 5 hours both weber probe and manual thermometer were reading 155° figured I’d hit the stall, so increased to 250°, improved slightly. At this point I was getting impatient ( I know, I know) but trying to get dinner on the table my wife who’s breastfeeding. I transferred to the pan around 160°, increased temp to 280° saw very minimal increase had some wings on when set to 280° let those go for 40 mins came back turned it up to 300° to crisp the wings move the pan to the right side as it’s the hotter side. Ended up taking the chuck off at 195°. I’m thinking top rack wasn’t the way to go, should probably have used more direct heat. For my first smoke ever still not mad at it, could it have been better sure. Overall happy and excited for my next cook! Any tips would be appreciated.
Long time looker, finally first time poster. Got this bad boy off marketplace for a steal. The guy is a YouTuber and needed it for two videos so it’s only seen two cooks. XL both shelves, extra probes,cover, about 20 lbs of pellets and a brand new lid for $950. Couldn’t be happier! Can’t wait to fire it up!