I just bought my Weber Searwood 600XL and so far I'm loving it. 3 cooks and everything has come out great! Found you guys when looking for reviews. Love the content.
@@TBH-Grillin I've used Weber kettles for 40 years. I do have a Bradley smoker too but I don't use it as much as I should. This rig caught my attention because you can grill, smoke and griddle with it.
Just found this channel! Great stuff gentlemen! Was looking into this Searwood, Pit Boss Titan, or the LSG Lone Star Grillz pellet Smokers. +1 Subscriber! Keep up the great work!
We’ll be doing more videos on the searwood and how it performs over time. To be sure you see them when available, hit that subscribe button. Also, if you’re on the market for a pellet grill, leave us a comment letting us know what brands/models you are considering. We will be doing head-to-head videos in the future and want to choose the grills that people are considering.
Just built my xl, did the burn in, getting ready to put ribs on it for my first ever smoke.., pellet grill virgin here 😝. I recommend the front shelf it is big, sturdy and folds up and down easily.
Nice review video. I'm looking at the traeger ironwood and the weber searwood, the traeger is significantly more expensive so I'm leaning towards the weber.
I currently have the SmokeFire EX6 Gen2 model. Going on 3 years this summer. Have not had the trouble most have pointed out but I am concerned about the warranty going out soon. My coworkers, friends, and family are very impressed with the cooks I have done over the years. I follow a lot of RUclipsrs to get great recipes & ideas. This SmokeFire I have is the best grill/smoker I have ever owned. I’m just curious if you could elaborate the smoke quality, grilling quality, etc in a head to head with the SmokeFire vs Searwood. I know you mentioned the issues you had with your SmokeFire, but maybe compare the two when your SmokeFire was at its best. Lastly, I have found Smokin Pecan Shell Pellets to be the best for long cooks, and Royal Oak Charcoal pellets to be very good for grilling on my SmokeFire. Thought I would share.
That's great that you haven't had the issues! Mine started having the problems in the first six months or so and the motor died just before year 2. So if you're not experiencing any issues, you're probably good to go. The output between the two has been pretty much the same in terms of quality cooks. Neither compares to the smoke flavor I got out of my old Weber Smokey Mountain bullet smoker (charcoal), but that thing was too much work and hard to monitor for really long cooks. I'm considering trying a cook with a smoke box to see how that turns out for added smoke flavor. I have not looked into Pecan shells at all. Are they shaped like the standard pellets? Definitely going to test out the RO Charcoal pellets! I was very surprised to see them at my local Harris Teeter. Looking forward to that. Cheers!
I've got my Searwood XL, and so far I have mixed feelings about it, probably because I am doing something wrong. How do you guys properly use the manual mode? I tried to sear steaks and turned it first on manual mode 10 with an open lid, ran for 10+ minutes, and surprisingly the hot air was only on the sides, I could hold my hand over the center of the flavorizer/griddle. And the head on the size was not enough for marks, I'm not even talking about searing/flaming.
What I do is put it on 10 with the lid closed and once it's hot, open it and sear, leaving the lid open. By that time, it's super hot and sometimes even hard to stand over. However, you shouldn't be having that much difficulty getting heat. You may want to try calling weber support.
It turned out amazing. It was for this past Memorial Day and my neighbor was having a pool party. I brought the brisket and three racks of ribs, all done on the Searwood. Both were big hits. For that brisket I decided to stick to my guns and go LOW and SLOW. That 17 pounder took just under 24 hours. I also rendered some beef tallow from the trimmings and wrapped the brisket in foil with the tallow for the rest period. I'm getting hungry thinking about it. 😁
Can't go wrong a green egg, as long as you're okay with spending significantly more money and a bit more work. A 12+ hour brisket on a green egg may be tough unless you're around to monitor.
Just subbed. Let's get you over 500 subs.It's going to be good. Nice grill.
Thanks brother (or sister)!
I just bought my Weber Searwood 600XL and so far I'm loving it. 3 cooks and everything has come out great! Found you guys when looking for reviews. Love the content.
Thanks brother! Glad you’re enjoying it so far. We are too. What was your previous rig?
@@TBH-Grillin I've used Weber kettles for 40 years. I do have a Bradley smoker too but I don't use it as much as I should. This rig caught my attention because you can grill, smoke and griddle with it.
Just found this channel! Great stuff gentlemen! Was looking into this Searwood, Pit Boss Titan, or the LSG Lone Star Grillz pellet Smokers. +1 Subscriber! Keep up the great work!
Thanks brother! Let us know what rig you choose!
We’ll be doing more videos on the searwood and how it performs over time. To be sure you see them when available, hit that subscribe button.
Also, if you’re on the market for a pellet grill, leave us a comment letting us know what brands/models you are considering. We will be doing head-to-head videos in the future and want to choose the grills that people are considering.
Just built my xl, did the burn in, getting ready to put ribs on it for my first ever smoke.., pellet grill virgin here 😝.
I recommend the front shelf it is big, sturdy and folds up and down easily.
Awesome! My front shelf has been on back order for three months but just got word that it is shipping today!
I bought one, and let me tell you, it cooks absolutely perfect. Only complaint i have is it spews out some hot ashes but other than that, perfect
Good stuff. Haven’t experienced the ashes spewing thing yet but it’s early!
Btw we just tested the griddle with smash burgers. Super good! Video in the next few days 😀
Nice review video. I'm looking at the traeger ironwood and the weber searwood, the traeger is significantly more expensive so I'm leaning towards the weber.
Good thought. It's hard to beat $1200 for all the functionality of the weber. We may review the ironwood in the future.
I currently have the SmokeFire EX6 Gen2 model. Going on 3 years this summer. Have not had the trouble most have pointed out but I am concerned about the warranty going out soon.
My coworkers, friends, and family are very impressed with the cooks I have done over the years. I follow a lot of RUclipsrs to get great recipes & ideas. This SmokeFire I have is the best grill/smoker I have ever owned.
I’m just curious if you could elaborate the smoke quality, grilling quality, etc in a head to head with the SmokeFire vs Searwood. I know you mentioned the issues you had with your SmokeFire, but maybe compare the two when your SmokeFire was at its best.
Lastly, I have found Smokin Pecan Shell Pellets to be the best for long cooks, and Royal Oak Charcoal pellets to be very good for grilling on my SmokeFire. Thought I would share.
That's great that you haven't had the issues! Mine started having the problems in the first six months or so and the motor died just before year 2. So if you're not experiencing any issues, you're probably good to go.
The output between the two has been pretty much the same in terms of quality cooks. Neither compares to the smoke flavor I got out of my old Weber Smokey Mountain bullet smoker (charcoal), but that thing was too much work and hard to monitor for really long cooks. I'm considering trying a cook with a smoke box to see how that turns out for added smoke flavor.
I have not looked into Pecan shells at all. Are they shaped like the standard pellets?
Definitely going to test out the RO Charcoal pellets! I was very surprised to see them at my local Harris Teeter. Looking forward to that. Cheers!
I have to choose between the Recteq BackYard Beast (6year warranty) and the Searwood. Tough one because I love my Weber’s.
So far we can definitely recommend the searwood, but have no experience with the reqtec backyard beast. Let us know what you choose!
I've got my Searwood XL, and so far I have mixed feelings about it, probably because I am doing something wrong. How do you guys properly use the manual mode? I tried to sear steaks and turned it first on manual mode 10 with an open lid, ran for 10+ minutes, and surprisingly the hot air was only on the sides, I could hold my hand over the center of the flavorizer/griddle. And the head on the size was not enough for marks, I'm not even talking about searing/flaming.
What I do is put it on 10 with the lid closed and once it's hot, open it and sear, leaving the lid open. By that time, it's super hot and sometimes even hard to stand over. However, you shouldn't be having that much difficulty getting heat. You may want to try calling weber support.
That brisket looked like it turned out really nice? How was it and how was the flavor?
It turned out amazing. It was for this past Memorial Day and my neighbor was having a pool party. I brought the brisket and three racks of ribs, all done on the Searwood. Both were big hits. For that brisket I decided to stick to my guns and go LOW and SLOW. That 17 pounder took just under 24 hours. I also rendered some beef tallow from the trimmings and wrapped the brisket in foil with the tallow for the rest period. I'm getting hungry thinking about it. 😁
Nice. I may pick it up for fathers day!
So far, I can say you won't be disappointed, though we still have to see how it holds up long term. Thanks for checking in.
Got my 600 today no xl. Mae rubs for 3 hours and filet mignon at 450 and was all perfect. Used Weber grill master pellets
@@joerizoz1125 noice
Nice video!
Thx!
Is this the 600 or 600xl?
XL
Have you cleaned it out yet? How bad was it?
Yep, did the first clean out the other day. It wasn't terrible. Will have a video out on it soon.
Trying to decide between the searwood and something like a green egg or similar.
Can't go wrong a green egg, as long as you're okay with spending significantly more money and a bit more work. A 12+ hour brisket on a green egg may be tough unless you're around to monitor.
New subscriber from BRANTFORD ONTARIO
Cheers brother! 🍻