r/searwood

I've run a Big Green Egg for ~20 years, but lately the effort to get it going and wait for the smoke to die down when it's just a small cook is keeping some things from getting grilled that would otherwise be grilled. I don't want a propane grill, and happened upon the Searwood. I want to be able to push a button and have it be at ~350 and burning cleanly without me having to tend it, and it seems well suited to that use case. But I need a clean burn, especially when roasting a chicken at that temp for 60-75 minutes. With the BGE I know I can get a clean burn if I wait for the blue smoke to go away, and cook when it's 'clearer', but I also know that when I use smaller natural lump pieces (closer on the scale to pellets) they are constantly 'lighting' new chunks, and i get more blue (nasty) smoke that way.

Can I get the Searwood to burn clean enough to work for my, at times, (not always) smoke averse spouse? I'm willing to try Royal Oak Charcoal pellets, but have the concern that I mention above of my experience with BGE's running smaller charcoal pieces, also, after seeing Backyard Hangout's video seeing he had some 'grinding' in the auger, i'd want to be sure I wasn't tearing up the unit.

Looking at Weber Spirit & Pellet Rotisserie https://www.amazon.com/Weber-3400252-Spirit-Rotisserie-Stainless/dp/B0D3NYNJVG/ for my searwood 600 (non-XL) and it seems like a lot to spend for add-on. Wondering if it's worth it or if other less expensive alternatives fit the bill for occasional use (maybe 3-4 cooks/season). Thoughts?

The brisket was 18.8 lbs untrimmed (15.05 lbs after trimming). I had a Prime grade cut from Costco.

I have a Weber Searwood 600 XL with Kirkland pellets.

I did an overnight dry brine before the cook. It went on the smoker Thursday at 3pm on the upper rack, fat side up, with water pans underneath. Smoke Boost ran at 180°F for approximately 4 hours before switching to 225°F. The brisket was wrapped in butcher paper with tallow at 9pm when the probe in the flat hit 148°F, then bumped to 240°F post-wrap.

Around 11pm I dropped the temp to 225°F to slow the climb and get some sleep. A deep overnight stall set in from roughly midnight to 4:30am, barely moving from 163°F to 176°F over 5+ hours.

I bumped the temp to 265°F to break the stall. The 265°F ran for approximately 2.5 hours before the probe hit 191°F at 6:30am. The brisket was pulled at 7:15am by feel (80–90% buttery) and held in a pre-warmed cooler for over 5 hours before serving at 12:30pm.

Total cook time was approximately 16.5 hours. The result was a disappointingly dry flat.

This was the worst brisket I ever made.

My previous brisket was a 16 pounder that had 6(!!!) pounds of fat that I trimmed off. I followed the same exact pattern as above and it came out flawless.

Totally confused what went wrong with this cook. What do you think??

Bought a 600xl from the Lowe's Outlet. Absolutely stole it at $325. Supposedly had a scratch on the inside. Who cares? Had some pellets in it but didn't appear to ever actually have been used even once.

Filled pellet hopper to the top. Set to 450. First two starts, E02 codes (fan overheating) within seconds of starting. Figured some pellets maybe got jammed into the fan blades during transport.

Got past that (heard what sounded like pellets getting flung out) and now it's been running for about 15 minutes. Temp still shows 100 (it's 100 degrees ambient here today). It's smoking like crazy (less so than initially but still some smoke) and feels hotter than 100. And as I was typing this... e06 code. Perhaps this is a lemon. Argh.

Update: watched a YT video for the e06 code. Opened everything up and the glow plug is working. There were a few unburned pellets in the fire box, not nearly as many a the guy had on YT. Like maybe 10. Fired it back up but set to 400 rather than 450. It's finally gone up 5 degrees, but only 5 degrees, in about 5 minutes. Smoking like crazy again.

Update 2: still trying to make lemonade. Pulled and cleaned the auger, no obvious signs of a jam / problem.

Update 3: starting to think the auger motor is defective.

Will a 20ft cord 12 AWG work well for the searwood xl or should I get a 15 ft if possible?

I have been doing some research about pellet grills and I had come to the conclusion that the Searwood was the right fit for me. I was going to order it next week, but while visiting my buddy last weekend he asked how our new house projects were going and what we had on our to do list. I told him I was going to order the Searwood 600 because I didn’t think I needed the XL. As we were leaving he told me I will be getting a call for a delivery for my new Searwood 600 XL as a housewarming present. I was floored and so excited. If anyone has any tricks or tips I should know please feel free to comment. I have already ordered the front shelf, a cover, and the griddle insert. Happy to be joining everyone in the Searwood family!

I purchased my searwood xl about 3 weeks ago from Lowes. I've had several cooks on it and every one has had an issue. Ive had multiple e10 errors with no power loss. The grill just puts itself into improper shutdown mid-cook. Every cook has had an e18 around 400 degrees. Ive gad issues where I start in smoke boost or around 225 and turn it up after a few hours and it quits heating. Weber has not been much help. Has anyone else had similar issues? Any advice? Ive about had it and am considering returning it. Not trying to get down voted, but considering a rt bb1200 if I return.

In the market to purchase a Searwood and am torn between the 600 and the XL. Family of 5 and I never smoke more than a single brisket l, pork butt, turkey, or maybe a couple racks of ribs. Also grill steaks, burgers. Very few occasions where I would need to grill a massive quantity of food. Will I regret saving a few hundred and going with the standard 600? How has your experience been with the standard 600?

On may 27th 2026 I ordered a Weber Searwood 600 pellet smoker from Weber Canada. The initial order stated 3-5 business days to process the order then 7-10 business to ship.

By the and of 15 business days the order still had not shipped and after many attempts to locate where the bbq was and being told each time someone would reach out within 24-48 business hours and hearing from nobody, I made the decision to cancel to order and request a refund.

The refund was requested June 12th 2026 and I was told that in 24-48 hours I would receive an email with the refund information.

On June 15th 2026 I was informed that within 3-5 business days I would have a credit in my account, this has never happened

I have been calling frequently for an update however have still not received an update or any money back.

Today when speaking with customer service I was told they cannot help me and was hung up on.

Any advice