u/SuperMarket94

When I try to “sear” my cooks are OK, but I’m still struggling with keeping temp with the griddle. I’ve tried setting it at 600. I’ve tried going manual at 10. Letting it heat up for 20+ min. But whenever I try cooking with an open lid the temperatures go dramatically down, and the smash burgers aren’t as crispy. The compromise is being quick with smashing and flips, and leaving the lid closed. This is not as advertised, which is disappointing, because I think the smoking aspect of the Searwood is top notch. Just wished the searing capabilities were consistent.

Any thoughts on what I’m doing wrong? First couple cooks I used competition blend, but tonight I used charcoal pellets.