Weber SearWood Burn-Off & Initial Thoughts
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- Опубликовано: 26 апр 2024
- Get a fire going!!! Just an amateur dad and teacher cooking over the flames!
With the help of Eddie Murphy Delirious and Will Ferrell's Talladega Nights, we burn off the SearWood and take a closer look at the build quality.
Interesting perspective on the burn off process.
Thank you. It makes sense when you actually smell the manufacturing process burning off. Thanks for checking in!
I agree I have heard others on RUclips they season it before the burn off but after you explained it it makes sense.
Indeed sir.
I watched the biscuit test first; saw you added the insulating tape. Are you keeping it ~ recommend it?
My XL600 is coming Monday. Glad to know about the burn off, makes sense.
Mark, I determined the tape is unnecessary and will change the efficiency of the heating while the hood is down. Check out my second test where I verified that. Thanks.
ruclips.net/video/_36TCuGRajc/видео.htmlsi=aiDJdCPn-gkPasDS
Thanks for sharing Sambo. I have the SmokeFire EX6 2Gen. Been using it for over two years. I have been fortunate that mine has had little issues and the ones that have come up were user error.
Quick question, you mentioned smoke leaking around your Searwood. I’m not sure why you feel that is an issue. All of the SmokeFire videos I have seen on RUclips have all shown smoke coming out of various places. Mine definitely has smoke coming out of multiple places.
Just wanted your thoughts on that issues. Maybe next video dive deeper into that point.
Dear school. Good question. Where there’s smoke leak, there’s most likely heat loss. Four years with my Pit Boss, I never experienced any smoke or heat leaks, unless I had a therm cable out from under the front of the hood. With the ELX6, there was a trade off. I lost the inward airflow by shutting off the gaps, and most likely that’s why I didn’t experience searing results.
With this SearWood, you have a manual cook mode of settings 1-10 where you can cook open and, (they claim) will be able to sear. So why not plug the leaks to preserve smoke and heat for low and slow smokes. I have already applied the NOMAX tape to the sides of the new hood. Ran out, but will acquire more for across the front of the hood and down in the ash pan. I will show the application and discuss in a further video. Thanks for checking in!!
Awesome! Can’t wait to see that video cause I was curious about what tape you were going to use to seal the sides you were pointing out during the video
I wonder if the big diffuser is necessary? What would a cook look like without the diffuser?
Joey, I’m certainly no engineer with a water flow table, but I can say with confidence that removing that diffuser would be a big no good. Center of the grill would be a very hot zone, corners cold. That’s a very big firebox under it. It’s nearly twice the size of the replacement firepots I’ve replaced in my Pitboss and much larger than the SmokeFire.
@@sambosplace one of your observations is that the center isn’t as hot as the sides. If you think the diffuser is pretty necessary, then I wonder if a few holes punched in the top would help?
Maybe…. One would have to be very selective as theres an internal, cylindrical diffuser welded to the top piece.
@@sambosplace huh
How long did you let it run to burn off at 400 degrees?
Ernest, thanks for checking in. I let her roll for 30 minutes at 400. You can smell the manufacturing burning off during that time. Good luck!
Hey Sambo, nice to see you have the new Searwood up and running.
Any chance you could try a steak on this, in particular the searing? I'm looking at the Pitboss 850 Pro series and noticed it has a flame broiler/sear plate opening option via a lever on the left hand side.
Weber says you'll be able to sear on the Searwood fine but I was just curious on the process and how it would work.... Another reason for you to make some more content and enjoy a steak on the side 🙂.
I’m sure Sambo will cover this but I got my searwood yesterday and have cooked steaks the last 2 days. I am super picky about sear and I can say that I am not disappointed at all!!! This thing can cook!
Great suggestion! I will try to get to one. Having owned a PB Pro 1100 four years, I can tell you nothing will compare to the sliding grate and open flame searing. It does have its drawbacks though…. The grill grates are very close to the firebox and you have about a 10” extreme heat zone right over it. Very uneven heating with the grate closed. I could only do 2 steaks at a time, or I’d have to be rotating them in and out of center. Upper rack was a must for smoking.
@@sambosplace I came across a video just the other day about PB smokers having uneven temps and innaccurate readings, long story short you can buy two custom mods to essentially fix the issues I'll link it below.
Yes steak content is good content 😃
- ruclips.net/video/JgoeOTLsW7A/видео.html&ab_channel=MadBackyard
Interesting!!! Thank you for sharing here!
I went to a Searwood from a Pitboss. There is no comparison quality wise. I had constant problems with the temperature regulating probes on the Pitboss. It would go into an overheat condition in the middle of cooks and shutdown. The only cure was to replace the temp probe.
New sub here, interested to see the biscuit test
Thanks for the sub and checking in! Comin atcha soon!!
Thinking about buying a searwood today. Do you like the searwood better than the smoke fire better so far?
@MrPhoenix, the Smokefire I had, never got its sear game on. That said, my XL600 SearWood is gaming that up. It’s a credible smoker as well. So far, I’m enjoying it more.
@@sambosplace thanks for the reply, I have a Weber grill for searing I care more about smoking and smoke flavor/bark. I agree with you on burning off the factory oils first then maybe season it after but not sure how much good it does to season the grill I’ll still do it.
Derek, the grill seasons itself over time. No need for oil sprays.
@@sambosplace very true good point.
Just ordered my first pellet grill yesterday - Searwood XL600. Couple weeks ago Weber sent me a link to this new grill and was impressed. I was looking at the Smokefire couple years ago but seems it had more than the usual issues. I almost got sucked into buying a Stealth ELX6 at the local Ace that was on clearance. With all the tables and accessories it looked much nicer than the Searwood. But after watching some video reviews (including yours) and thinking, why would Weber discontinue the Somkefire, I decided to order the Searwood. I'm also looking to add on the folding front table.
Glad I saw this video - I also wondered why other video reviewers loaded the grill with oils before burning it off. Even my Weber griddle got burned off before seasoning.
Keep the great videos coming!
(side note - my wife isn't a big fan of smoky flavor, are there pellets that produce less smoke flavor than others? I have heard more heat helps too.)
Mike, thanks for checking in. Lots to unpack here…. The SmokeFire is for sure sexier. Contemporary and sleek. Ultimate fit and finish form over function…. The pellet hopper on it, is complete booty…. Cursed every time I filled it. The issues I had, seem to fall into 2 camps only…. One camp, zero issues and full of love. The other camp lacks the unicorns, glitter and cupcakes and is full of issues and frustration.
Having said that…. It’s waaay too early to cast the die on this SearWood. I’m going to put it through full pace in the next month, so stay tuned.
If you’ve never owned a pellet grill/smoker, it’s basically a smoke filled oven roaster. When a pellet grill fires up, unclean white smoke funnels out. The signature smoke flavor comes from clean, blue smoke. Yes, the smoke is reduced when temping up past 300, but then ask yourself…. If you don’t intend to roast low and slow, and the high priestess (as I affectionately call my lovely wife) has a distaste for wood flavor, then perhaps a gas for her? Anyway, good luck with your purchase!!! Hope this helps. Enjoy your cooks!!
@@sambosplace Yeah, I have a NG Genesis and a Primo ceramic lump coal grill for low/slow. Will get rid of the Primo after I get the Searwood. Think her favorite wood chips were cherry.
It’s strange, years ago she only liked food grilled in my Weber kettle and didn’t like our first propane grill - go figure.
I stopped figuring years ago. 😉
Thank you for talking about manufacturing lubricants.
I thought the idea was to burn off lubricants used in the manufacturing process. Not to seal them in with an additional coating of more lubricants.
Jn, thanks for checking in and you’re quite welcome. Stay tuned, biscuit test comin atcha tonight!
The tool hooks being right under the controller for computer module is bizarre.
@Papa…. Indeed, my thoughts exactly.
Are you sure you want to seal the grill, so it won't "leak" smoke?
I just read a post below... Follow the logic of sealing off the grill.... Doesn't make sense, to me...
Jr. that’s the beauty of individual ownership. Glad I can can provide the other side. What’s your logic for lost heat and smoke? Thanks for checking in.
On one extreme you will burn very few pellets on the other extreme you will burn a ton of pellets.... I would think you want to burn pellets to produce smoke and heat. There has to be a balance... Maybe Weber factored that in when they made the grill. Just a thought, no hate and no attack
I want fresh smoke rolling through my grill not stagnant smoke and air. I know it's a balance but....
BTW, I think you are dead on the money with burning off the grill without putting oil on top of the oil from manufacturing....
Insulation/ tape may hinder the installation of the rotisserie.
@field. Thanks for checking in. Good observation. The tape is on the hood, not the pit case. If anything, it may hinder rotation of the rod. Easily notched. Enjoy your cooks!!
I never spray mine when doing a burn off. I have always thought that was complete bs.
Frog, thanks for checking in. It makes little to no sense to do so. These pits season themselves within the first 3 hours following burn off.
‼️U-DA-MAN‼️
Thanks…. Just a man.
Seko forgot to pick up my smokefire stealth when they dropped off my searwood 600xl.
@killazig, Oh boy…. What to do now? How’s your experience so far? I just smoked a 10 lb pork shoulder and the bark was a bit less than with my SmokeFire.
You want the smoke to escape just saying
I agree with you , All let smoke out, so yes, hence why most have smoke stacks,
@@brettanderson1101 also clean smoke flavor