Can the Weber SearWood Deliver A Charcoal Grilling Experience?
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- Опубликовано: 10 сен 2024
- Get a fire going!!! Tonight we take a look at the possibilities of combining temp smoke mode with using manual mode. We'll combine charcoal pellets from Royal Oak with Weber, hickory wood pellets for some superb, Asian, sesame, summertime kababs!
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Great cook, Sambo! Weber should have you on their marketing team, your videos have been awesome, thanks for all of your hard work in putting them up! I’m in the market for a grill and making the move to pellets, you’ve sold me on the Searwood-I can’t wait for Father’s Day-Cheers!! 🔥🔥🔥
Bob, thank you for your kind supportive words! Appreciate you. I’m too salty for Weber! 🤣 Right now, this pit is more than I expected. Let’s hope she stays healthy! Thanks for checkin in!!
Great idea! Will have to try this. Been watching all of your videos since I got my Searwood. Keep it up!
ItsAlways, thanks for the supportive words! The taste was remarkably different and reminded me of my kettle days! Give it a try!! Thanks for checking in!
Sambo, my thoughts on Manual Mode is to use it in conjunction with setting the temperature.
Example, set the grill to 600. Let it get to that temperature with the lid closed, switch to Manual Mode 10, start searing/grilling. Closing the lid every now and then.
Another example would be set the grill to 300 with lid closed, wait til it gets to temp, switch to Manual Mode 5, start grilling.
Since you would want to grill at different temperatures, set the desired temperature and then match it to the appropriate Manual Mode number when you want the lid open. Just my thoughts
@User, there is definitely a correlation between the 1-10 settings and temp mode. It’s just a bit puzzling to me why Weber doesn’t have more detailed information on this within any of their paper or online documentation for the folk who are first timers with pellet grills. We can and will figure out what works best for us over time (muscle memory). Appreciate you for your input. Thanks for checking in!
@@sambosplace I also have the XL. This is how I understand the manual mode: In set temp mode the grill uses the internal temp probe to maintain temp. It will push more or less pellets based on the set temp being maintained. In manual mode it's 10 set pellet feed rates. No mater what the grill temp the auger will feed pellets based on your manual set point.
@you, you are spot on correct!
I just purchased a Searwood based on your awesome videos. This new Weber will be replacing my 10 year old Primo Grill/Smoker which I will miss, but not the work it took to use it. Thanks for your great reviews!
Bulldog, it’s quite an honor to hear that. I can only hope our pits stay healthy and continue the great cooks that the SearWood has produced so far! Enjoy your pit! Thanks for checking in!! Sambo
Keep making these searwood vids. I’m saving up to buy one. I’ve never used a smoker before so I’m learning a lot watching you.
Mycabbage, thanks for the supportive comments. There will be more to follow! Appreciate you.
The first pellets i used on my searwood was the Royal Oak charcoal and everything so far exceeded my expectations. Lumber Jack makes the hickory and charcoal blend so you don’t have to mix your own. ✌🏽
Trailhead, thanks so much for the info and tip! Next round I’ll check them. Rumor has it, Weber pellets are made by Lumberjack. Great quality!
Keep up the good work. I have bought two grills in the past couple of years based on RUclips reviews only to be very disappointed a few months later. Not surprisingly, there were no follow up reviews on the channel. I am glad you will keep reporting on the SearWood.
Rick, appreciate you and your supportive words. I too, bought the SmokeFire based on reviews…. Nothing but issues. That is why I’m being deeply objective. Good luck with your purchase. Thanks for checking in!
If that chicken tasted as good as it looked I am sure it was awesome. When you used the charcoal pellets did the auger make any grinding or louder noises. The charcoal pellets look longer. One RUclipsr said their auger made grinding noises when they used them. Still waiting on my Searwood shipped two weeks ago from Weber
Oldman, I’m going up knock on a pile of wood pellets I have had ZERO function issues with this pit. No grinding, no jams. In fact, the last bag of Weber Hickory I bought had a lot of long pellets.
The flavor was outstanding. I’ll never go back to just straight wood pellets. Cheers!
Have you had any issues with the feed of these pellets? My searwood 600 will lose the temp and drop all the way until i push the charcoal and wood pellets down in the hopper.
Drillo, where’s my piece of wood to knock on…. I have had zero feed issues from either the auger or the hopper. Everything is running smooth with the mix. Thanks for checking in!
You can use the app to check the temp on manual mode.
John, indeed you can. It would be great if the display maintained that readout in manual. Thanks for checking in!
I noticed this too. Mine leveled off at 650 degrees with the lid closed at the 10 setting.
Manual throws serious heat pretty quickly when not using the griddle.
Searwood is on the way. Ordered the charcoal pellets, sounds good.
Mark! Exciting news! I think you’ll like the results!! Give em a try. Let us know what you think.
Is these beast made with charcoal pellets in mind? Can you post a vid of internals after a couple cooks? Curious to see the charcoal creates thick residue
@Jizzel, I just cleaned it out yesterday and see no difference in soot/ash/ residue using a blend of charcoal pellets. Thanks for checking in!!
@@sambosplace thanks for responding, i’ve been battling between getting a Grilla Grills Silverbac and this beast. I’m really torn but, the optionally this thing provides is making it harder not to purchase.
Jizzle, it really comes down to your individual needs. All of these pellet smokers will roast and smoke. Some do it better than others. The SmokeFire blew away top competitors like the Yoder and the Pitts and Spitts in smoke signature taste. This SearWood is not as robust, but…. Makes up for it with the versatility of grilling, searing and griddling. Best of luck with your choice!!
I took your advice cuz. I mixed the 50/50 blend and smoking cream cheese now. Later I’ll be making chuckeye steaks. Saturday will be the test when I smoke the butt and Mac and cheese. I’ll let you know.
Let us know how you like the results!
Looks good
The taste was even better Aiden! Thanks for checking in!
Yep see you next year have a great summer
Got me searwood Wednesday still getting used to it. Rotisserie chicken was good but a bit dry slightly. Doing ribs on it now don’t have the deep red like my electric smoker did. I bought a smoke box that I can add wood chips to I want that really dark color and good bark. I only ran smoke boost for an hour though so that might be why I’m not getting the color I want. Going to do a brisket Sunday with the smoke box.
Rotisserie is on my list. Good to know, I’ll drop a pan of apple juice or white wine in for moisture!
So here is my question... So you waited and smoked em. For the time spent it seams like you could just fire up the gas grill get the heat necessary and be done. How much time do you figure you had to have this running to do what you did?
Jeff…. Couple questions….
What type of flavor does gas impart in your cooks?
Are you always pressed for time when grilling?
I’m going to answer both those in one context. You see Jeff, real BBQ cooking has it roots in indigenous Indians, western explorers and cowboys.
If you only have 20 -30 minutes to grill on gas? that’s ok. And you can stop reading right here.
Otherwise, it’s all about the cook…. Period…. Real BBQ grilling, roasting, and smoking takes time to impart complex flavors. If that’s not your thing, cool.. leave it at that and do gas. But if you’re interested in complex, BBQ flavors you’ll spend good $$ on commercially cooked meals in public, OR, learn the art of smoking, reverse searing and BBQ grilling over fire, coals or wood.
@@sambosplace I have a gas grill and a WSM smoker. The reason I asked the question was I am considering if I can consolidate both into one with the Searwood.
Jeff, the answer is an emphatic, yes you can. It smokes, grills and sears very well. A gas will probably griddle faster. Hope this helps. Thanks for checking in!
I think I know why I diddnt get the color. I tried doing one of webers recipes set the searwood to 180 smoke boost for an hour after that the recipe told me to go to 250, did that and within three hours the ribs were at 160 not much time to get smoke on them. Next time smoke boost for two to three hours probably going to add that smoke box and then 225 so I can get that smoke time. Doesn’t pay to be in a rush got off work early and wanted to play with the new toy.
Derek, glad to hear you’re going! 225 seems to be the sweet spot for me. I may bump to 250 after stall, but 225 will add the bark. I never used smokeboost on the SmokeFire and haven’t used it on the SW either. Enjoy your cooks! Thanks for reporting in!
What did you put on the chicken?
Andy, thanks for checking in. @ about 2:15 I showed the Asian marinade and rub. Enjoy your cooks!!
@@sambosplace gotta go back and rewatch. Was trying to multitask and missed it!
No worries Andy. Thanks for watching!
I've had better luck when I'm grilling on mine setting it to 600 and just keeping the lid closed as much as possible.
67, thanks for the info! Whatever works for us man! I’ll try it on one of my cooks. Thanks!
@@sambosplace I think the difference is manual mode gives a constant feed and never activates the rapid pid. When you are in regular mode at 600 when it gets up to temp and then you open the lid and the temp drops that rapid pid kicks in which is a faster feed and keeps the grill hotter. I could be wrong but I think that's what's going on.
You are correct. Theres no “correction burst” of auger feed or fan speed in manual mode. It’s a constant fast feed. Thanks again!
@@sambosplace thank you for all your content Sambo. I had been looking at the searwood for awhile and was waiting for some initial reviews to come out before I got it and yours was one that helped me decide. I've had it for a few weeks now and love it. I made that grilled summer vegetable salad from one of your earlier videos and wow was that a hit so good! Before this I just had a gas broilking Baron 590 and a 6 rack Bradley digital smoker but this thing blows both of those away!
Eric, thanks for the kind words. Appreciate you! Glad to hear your pit is doing what you expected. Moving from gas to pellet can be a learning curve. The good news is that the more you use it, the the more you find what works best for your pallet and needs. (Muscle memory). BTW, keep that 67. I’m sad to say I’ve let too many mustangs go and wish I still had them. 😉
Good call not filling your hopper with the royal charcoal pellets alone. They burn hotter than hell brother.
Trumpet, I recall a comment about pure charcoal. I did 1.5” chops last night with the blend. Outrageously flavorful and reminded me of my kettle days with Cowboy lump and wood chips!! Not going back to straight wood. Looking forward to a long smoke with them.