Looking for a pellet smoker that is primarily a grill that can smoke. These two I have identified. New bullseye 1000deg and has cast iron deflector. Searwood 600deg with direct flame. Which provides better sear and grilling for mainly steaks. Would love to hear from those with experience with both. Thanks
My XL developed the dreaded E18 error which seems to be plaguing the units. Weber support here in the UK have been diabolical, taking ages to respond to enquiries about it and then just giving generic advice such as making sure the lid is closed and only using their own overpriced weber pellets. So has anyone actually managed to get a fix for the E18 and an acknowledgement that it is a design flaw?
Smoked for an hour on 225 then for 20-30 mins on 400 until i reached that nice Conor
Crispy skin and juicy from the inside
I also use a smoke box with charcoal and wood chunks. Gave it an extra boost with charcoal and pecan wood flavour.
So I was looking around and wondering what type of storage boxes everyone is using to store accessories under the grill. I have been used to having an enclosed cabinet on my Weber Genesis gas grills. Any input would be appreciated.
Cooked my first chicken (6lb) on the Rotisserie on the 600 XL.
I had it at 350 and took it out when the dark meat sections got to the 175ish degrees. Basic spg rub, nothing fancy.
I didn't baste it or anything and let it's own internal juices do the work there. (Maybe that's a mistake?).
The chicken meat itself tasted fantastic and flavorful..
The skin however, gave a lot to be desired. It was the opposite for what one would consider crispy. Most of end ended up in the trash.
I let the chicken dry in the fridge for about 4 to 5 hours, and when I took it off at temp, i let it rest fully uncovered to prevent any steam issues with the skin texture.
Wondering what I should be doing different to get a little crisp to this thing.
Didn’t fire up the KJ today but Searwood and Slate got used. You really need all 3 sometimes. Probably should’ve done the steaks on it. I seared the thighs and then fished them on the Searwood. I’ll try and cook anything stoned 😄
I reached out to Weber support as I’ve been getting E5 errors recently. This is the message to them: “Hello Weber support. I am having a new issue with my 600. I use it multiple times a week. About 2 months ago it started to overheat with E5 errors. This happens only when I have smoked something low (265ish) and then turned it up to 600 to try to sear. I just see the temp continue to climb to where it eventually displays the E5 then shuts down. What made me decide to reach out this time is that a fire started over the weekend before the E5 kicked in and it shut down. For reference, I do keep it cleaned out weekly, and most of the time after each cook. I use Weber pellets only. I empty them after each cook and they are stored in my garage. Any assistance you all can provide would be great!”
Their response was a canned response of maintenance and proper pellet usage. Then they marked it as resolved!
I feel like I addressed that in my original message to them. Has this happened with anyone else?
Other than taking the occasional photo for Reddit- do you grill on the Searwood with the hood open or closed? I'm not talking about smoking- this is about grilling. With my prior propane BBQ I always grilled with the hood opened, except for getting the time needed to get some smoke going. Does the grilling still work on the Searwood w/ the hood open?
Mesquite chicken thighs cooked to perfection! Everything on smokeboost for 30 min then 475. Corn tastes so good with some smoke! Chicken is super tender and juicy with a delicious char!
These were too easy and came out amazing.
Smoked for an hour at 180, then reverse seared over post oak and apple wood.
Burrata, prosciutto, arugula, and basil. We had something similar in northern Italy. ❤️ This was cooked on a Weber Searwood 600xL @ 600 degrees w/ steel. Dough was only a couple hour rise and ferment but ended up great.
Spinalis smoked and and reserve seared over post oak.
I spontaneously bought a top sirloin and want to smoke it today. It’s just under 4lbs. Should I smoke it whole or cut down to skewer and rotisserie?
Been wanting to smoke this for a while so any tips are appreciated!
Had a rack in the freezer and wanted to break in the new Weber Searwood 600 XL.
The rub was simply 16 mesh black pepper and Lawrey's Seasoned Salt.
I wanted to try the Bar A BBQ method, so I started them off with the smoke boost setting at 180⁰ for about an hour and a half then bumped it up to 220 for another hour. Once the bark was set I bumped the temp again to 275. My internal temp goal was 195, and after about 6 hours total they hit 193 then the temps started to drop due to a late stage stall. I wrapped them in foil and bumped the temps to 300⁰ for about 30 minutes and in his my goal temperature.
Pulled and let them rest until internal got back down to 150 and that's what you see here. They were so damn good I had to stop myself from eating.
First time making pizza on the Searwood. Put a pizza stone over the grates, heated to 600. These cooked FAST! Like half the time of oven baking (which I normally do at 500). Absolutely delicious flavor and perfect texture.
Loving pizzas on searwood, such an easy dinner! Probably the 4th time making them since getting my searwood in June.
Tackled a 18.5 lb brisket on my Searwood 600 XL using the Undercook and Long Hold method espoused by Steve Gow BBQ. It turned out as great as he claims - I'll never go back to the thousands of other techniques you can find on YouTube and elsewhere.
Here's a brief rundown of the cook:
Result was perfectly juicy and tender with a flavorful crunchy bark and moderate smoke taste. Served to a large group and everyone raved.
One advantage of this technique is that the oven rest can be as long as you need, which means you don't have to stress as much about timing the cook to match your dinner plans. Steve does get super nerdy on his channel about exact timings with charts and graphs and an online calculator, but I didn't use anything but the general timings.
Next time I'll go with a smaller brisket, as the big 18.5 pounder probably added 3 or 4 hours to the cook.
Note: I'm not affiliated with any of the products mentioned in this post.
Hey all,
I recently switched from a Weber charcoal kettle to the SearWood 600. Main reason was that I got more into smoking, and I understood the SearWood could handle both slow smoking and searing, so it looked like a good one grill solution.
Low and slow works great, no complaints there.
Where I run into trouble is grilling with the lid open, the way I always did on the kettle. Think boudin blanc (white pudding sausages), regular bbq sausages, bacon torches, chicken skewers. On the kettle I could get a proper Maillard reaction, crispy sausage skin that actually cracks, and some real charring. I can't reproduce that on the SearWood.
To get there I first heat the SearWood to 280 to 300°C using set temperature mode, not manual mode. Once it's up to temp, I open the lid to grill like I always did on the kettle.
What I've tried so far:
So my question: has anyone actually managed to get proper open lid searing heat out of this thing? I know Weber's official advice is to use manual mode for high heat, but even at max manual mode with the lid open I'm nowhere near what I got on the kettle. Starting to wonder if the SearWood simply isn't built to hold high heat with the lid open, and whether searing on this grill is meant to happen lid down instead.
Anyone dealt with the same thing, or found a workaround?
