Well I am sure Weber will read my comment. With that being said they could not have asked a better person to do this review. I knew it would be as open and honest as it could be. I noticed right away the missing shelf area, and like you I thought it should have been included even if they up the price a little. But the option to purchase separately is there so it is not a deal breaker by no means. The same with the thermometer. I absolutely loved everything else about it and am super excited about the rotisserie addition. I have so much respect for Weber products, but I also have a lot of respect for your reviews. I am very excited to see when you start comparing the different models. That is the real test. I have said this many times, why one of these companies have not brought you in to discuss the features for the ultimate "All the Features we want and then some" is beyond me. But what do I know. I am just the consumer buying it. Great Job!
One day...haahahha received the rotisserie yesterday and already filmed on it... spoiler....absolutely loved it..hahahah and I think it fits my Genisis...which makes it even more awesome...
I was waiting for the Searwood to come out…but opted to order an LSG pellet and El Patron instead. I have a 2nd Gen Smokefire and it has operated flawlessly for years.
Hey those two are probably the best two part line up available...night and day difference...I have the Weber Summit Charcoal and wont give it up...just absolutely love the flavor...that flavor is close to your El Patron...of course it has more options......man great line up...cheers
Thanks Neal - My second watch of a review of this smoker tonight. - Seems pretty solid. - Cheers! The rotisserie will be a premium feature for sure - one of my favorite ways to cook!
Been saving my money to get a pellet smoker for some cooking videos on my channel coming soon! I was pretty set on the traeger ironwood xl but this weber has me reconsidering. Im Super excited for the comparison to give me some further insight. I appreciate all the time and money you put into this for people like me!🙏
Hey thats awesome...yeah I am receiving one more grill and I think it would put a great comparison video together...all closely priced...all common names...will absolutely do something
Well done review! I agree 💯 with you about some new PID controllers locking in on a temp and not moving. I got a new 1600, rimes with Bit Poss 😉, when they first came out. The thing literally would run 1.5 hours and still got get to temp at times. After it would reach set temp, I would open the lid and the temp wouldn't change or would be laggy, but my Inkbird that i run on the grate for ambient temps and meat temp would show the temp change instantly. In other words, the controller wouldn't show a change of the door being open for even 5 minutes. If that all makes sense. Lol. After fighting several of this brand smokers, I'm happy to say the Wife gave me the ok of whichever I wanted, new drum smoker or the LSG 20x42 Pellet. Pretty sure on which way I may be going!!😁 Thanks for the videos, Neal!!
It looks like a great grill. I have owned Weber gas grills and Weber kettles forever. They have always had a great product in my opinion. I'm with you on the rotisserie accessory. That would be a wonderful option. Plus, a nice sear area would be great. Something for my radar. Thanks for a great review. GBO
Brand new to pellet grilling - upgrading from a gas grill. Sounds like this would be a good purchase for me, the newbie? Looking forward to your comparison review!
Nice review Neal! I think Weber got this one right. Quality looks really good. Be interested to maybe do a biscuit test. Looking forward to seeing more cooks especially with the rotisserie! I’m a big fan of the Bear Mountain pellets. Cheers brother!
It looks good, I’ve had enough with Weber however, I’ve had to completely rebuild my Genesis in the past ten years. In all fairness to Weber, they warrantied everything and basically overnighted my stuff to me.
So you got 10 years out of a gas grill, Weber overnighted you replacement parts for free when the warranty was already out and that makes you want to go somewhere else? You are lucky to get 2-3 years out of most gas grills before they completely fall apart and have to be rebuilt. That right there would be enough to stay with Weber for me.
That pellet grill looks so nice! I love the amount of information it has on the control panel. Also the smartphone app. Seems to feed pellets smoothly. Really good review Neal! If I only had a little bit more meat on the bone I would totally pull the trigger on this.
Boss, you must get the rotisserie feature asap. My plan for you is obvious: Do a pork loin first to get used to it. Then, the main event has to be a big juicey prime rib roast. I can't even imagine how good that would be. Nice review. The unit looks like all a person would need, and the rotisserie would be a game changer.
Not sure of the benefit of a rotisserie in what is basically a convection oven. Interesting to see the difference vs simply having on the grates. Bark already formed all around the protein so not sure of the advantage.
Your videos are inspiring thank you for the wealth of information you provide! I have had a Weber for more than 50 years and made the transition from Weber Kettle to Weber performer (with gas light), then Genesis Gas and I have loved all three. This purchase (probably my last grill since they last so long) I would love another performer for the smoke flavor and charcoal cooking features, but I also really appreciate the quick ease of gas cooking and the rotisserie feature which I use frequently I am also glad Weber increased the height of the lid for this action and now the kits are available for kettles. Since you have cooked on the Weber XL600 Pellet grill for a while, which would you choose to buy between the Weber Searwood XL600 Pellet grill and the Weber Genesis II 300 series Gas grill? Both can grill, smoke, sear, bake and rotisserie well and both are in roughly the same price range (I think the gas may cost more than the pellets right now).
Thats a tuff one....here is my thought... depends on how much you want to just grill... if you find yourself wanting to Grill more often then not....Genesis... as u can imagine....if you want to smoke and use the rotisserie more often...Searwood... Yes they both can sear...BUT huge differences...I would not soly rely on the Searwood for my primary griller...although it has that feature....its not necessary the greatest...
From what I’m hearing, it can use any pellets and don’t require Weber pellets like my SmokeFire does. For my SmokeFire, Bear Mountain are the only other pellets I’ve tried that work consistently. Thanks for the review!
I was an early adopter and bought the first gen smokefire. It was very frustrating to say the least. Seems like this is a huge improvement. What I’d like to see is grate temp across the grill. The original smokefire has serious uneven heating issues. Does the new diffuser fix this? Can we get a video with several temp probes at the grate to see the heat distribution/variations? Thanks for the detailed review. Definitely looks like they fixed several issues from the smokefire. Really interested in that rotisserie.
I recently bought a Blackstone griddle and love it, but now I want a pellet smoker to sit along side it. Blackstone has a new pellet smoker, but I’m not finding any objective reviews. The smaller Searwood seems like the unit that I need. The XL is a little too large for my needs. Thanks for your reviews.
I had a blackstone smoker....on my other channel...Pellets and Pits...and as well on this channel...unfortunately I had a bad unit and could not get real experience...i ended up returning it....
@@PelletsandPitsAhhhh . . . Glad I didn’t pull the trigger and buy the new Blackstone. I was a little suspect, because it’s so new that not too many people have purchased it yet. The Blackstone looks great and would match by Blackstone griddle Omnivore. I ended up getting the Searwood and slow-cooked 2 slabs of ribs yesterday. The Weber did a fine job. Everyone loved the ribs. Thanks and keep up the great work. Your channel is a major help.
Would love to see a blind taste test comparing some low-and-slow meals across the Weber and the Lonestar (and a few others too!). The Lonestar is appealing, but at a cost of 3-4x the Weber. Plus, seeing as the technology changes so rapidly in this segment, I'd almost be hesitant to purchase the one built to last a lifetime, until the designs peak. I have a Smokefire that I actually enjoy. I had my sights on the Lonestar thinking it would give me just a little more smoke flavor... but if the Searwood bridges the gap, I may be in the market for it instead.
First off, love your content and honest reviews. Second, would love to see you do a review of the woodwind pro. I’m currently torn between the Weber and the camp chef. Curious what your thoughts on the two would be. Keep up the great work. Appreciate you.
Thanks for the review. Was looking at the Yoder or LSG, but at over twice cost, the Weber may fit the bill. You mentioned that the LSG is in a different group of smokers as probably the Yoder, but do they out perform/cook the Weber to justify their cost?
Thats an honest tuff answer that leans me towards YES...the Lone Stat can put down some bark for sure...its like this...when family comes over and i need to smoke...I use it....its my goto...BUT that does not mean that its worth 3 times the amount...no smoker should drain you financially and wish you wouldnt have paid for it...can the weber smoke...yes..
A lot of the parts of my Gen 1 SmokeFire were pretty disappointing. When I called in for some replacements, I was impressed with how much they had stepped up for the Gen 2, but it kinda made me mad they didn't bother shipping with better components from the jump. Glad they upgraded without jumping up in cost. I might have to kickdown the SmokeFire and get a Searwood.
I don’t think this is how manual mode is supposed to be used. The manual says it’s for the griddle or open lid cooking. For the chicken you are only opening the lid to flip, so I don’t think that is the purpose of manual mode. I’ve tried both on mine, and came to the conclusion that manual mode is mostly beneficial for griddles, and setting a temp specifically for searing is better. Especially since manual mode didn’t even get to 600.
What you saw was about a total of 10 seconds of multiple clips..ahahahha we tested out the manual mode with lid open and closed ...cant see inside if the lid is closed...the purpose of the manual mode is to override the algorithm on the temp inside...just like my lone star and they use fireboard...the idea is the firepot is constantly feed ...no temp is required...so if it did hit a temp it would not stop feeding...manual mode does not stop...
Thanks so much for your reviews! I'm so torn between the Searwood 600 XL and the Ironwood XL. Any help would be greatly appreciated. Or if you think I should consider something else instead.
Hey really appreciate that...so here is my thinking...only mine..ahha I like versatility...the Traeger is fantastic at smoking..but on the high end of price...not many options...no fun accessories... The Weber has all that and cheaper....so when you add on the accessories..still come out ahead...love the rotisserie...griddle is an option... Both 100 do their job on low...around 225-300... Traeger has a better smoke feature with multiple temps...weber only has 180.... Both say they can sear...but honestly that not really 100 a great feature with both... After having so many...I would want one with an open flame capability...thats just me...something about fire and food...
@@PelletsandPits Thanks for the feedback! I totally get what you're saying. I prefer wood flame for cooking pizza so i'd likely prefer it for BBQ as well. Any models you'd recommend that I research?
Thanks for your service Neal and the great review of the Searwood. I'm moving on from my Traeger Century 34 after 5 years. One question, on the burn in, what kind of oil did you use?
Well. Just finished cleanup after a 16 hour brisket cook. Not sure what type of pellets you are using (I used LJ Char Hickory) but my burn pot was 1/3 full of ash. Interested when you do a low and slow how you make out with ash in the burn pot as you'd mentioned there was no significant ash in your burn pot after a few cooks. I fully expected to have to clean out the pot so not a big deal. Was just a surprise after reading some of your results In the comments area.
Such a shame! I just gave my 12yo GMG Jim Bowie to my grandson and am in the market for a new pellet grill. I love almost everything about the Searwood XL but the dealbreaker for me is the pid only goes down to 180. I have a Weber Summit, Old Country Gravity Feed Smoker, and a Blackstone. When I BBQ for 40-60 people I have to smoke a ton of protein in advance and rest/hold in a 150 warmer. My GMG was perfect for doing that. Hopefully Weber is watching and there is a future update that allows for lower hold temps. Then it would be perfect for my needs.
I have a 2nd generation Smokefire. I have made some really good stuff with it. I hate that it is picky with what pellets I can run. Does the searwood have the same issue?
Love this video, great review! I know the purists will hate me for asking this, but if I'm sick of refilling/exchanging propane tanks and can't plumb a gas line for my setup, if I was just going to go for a single grill solution on a Trex deck, I think this pellet grill might do it for me. Given that it can get up to 600 and do burgers, brats, and chicken as well as low and slow cooks, do you think it'll do a passable job at being a one-and-done solution? Not asking for perfect, but curious if it'll score a B or a B+ for covering burgers, low-and-slow, and maybe a smoked salmon every now and then?
Close...manuals says you can leave closed...and actually recommends it...My Pit Boss so far is the only one that mentions that...Traeger, LSG, and this one I keep closed....
I was not expecting a sizzle sound when doing the smoked longer cook. I'm not sure if they sell a raised shelf accessory, but the heat plate looks like it's producing a lot of radiant heat.
I’ve seen other channels show heat distribution based on canned biscuits distributed throughout and taking a look at doneness. Would you pursue a test like this or is there a better method to get to know your smoker?
Yeah we do that on the griddle side with sliced bread...when I put the chicken on...thats something I was looking for...I can do the biscuit test..But in my opinion typically bbq pits have temp swings....my thermometer didnt move much...so thats a tell tell as well that it probably has fantastic heat retention
How much smoke flavor was in the chicken? I have a couple people that don't like smoked stuff so I'm using an BGE and a Weber Propane grill, looking to get an all in one.
so this statement will be true on all pellet grills...when a pellet is heated that hot...its on fire...not smoldering...when that happens you loose a ton of smoke flavor...but just enough to know its there...plus just the amount of time that its on the grill is way less time than along cook and that reduces the over all smoke flavor as well...pellets are designed to be around 200 to 275 ish...thats the smoke of the pellet...
Are the pellets you use in this unit versatile? Charcoal pellets and smoke chips ect... wasn't sure if that was mentioned in the paper work. Great review, thanks
Just found you and followed looking for reviews on the Traeger Silverton XL I just purchased like a week ago. I think the Weber grill gods smiled down on me because as soon as I got ready to drag that beast out of my garage I got the email that the Searwood was available. The Silverton is a close comparison to the Ironwood you’ve reviewed… as potentially the only non-Weber grill/smoker in my artillery, from what I’m gathering you prefer the capability and flexibility of the Searwood to the Traeger Ironwood. Would this be a true statement? No disrespect to Traeger but I’d love to take this thing back and remain Weber true.
If you can go into the manual mode and what exactly that is , does it produce more smoke or is it for the sear option and how well does it produce smoke at say a lower temp of 250. Great video look forward to more cooks on this model.
so this answer will be true on all smokers...the higher the temp the less smoke flavor you will get... 2 reasons Typically is just takes less time to cook...thus less smoke flavor Lastly..a pellet is designed to smolder....they are best used for 200 to 275...anything after that the pellet catches fire and changes from smoke to heat kinda thing... Yes when using on manual mode we did get higher temps and no doubt an added smoke flavor....
@@PelletsandPits Man, I love my Traeger, but a pellet grill that can sear and not need to vacuum... What do you think about what remains on the V shaped diffuser? What are the grill fire risks associated with that at higher temps?
@@GarrettWork well I think that’s something always on mind. When I did the video on how to clean the lone star… I mentioned that. It’s true on all pellet smokers that have that ability. On this model there is no grease in the unit… it hit the flavor bar and runs down. What’s what needs to be clean. If you keep that clean.. you should be good to go. When using for longer and lower cooks you don’t have that risk… fat will not burn at 250/275. I’m doing steaks soon… my plan is to show the bottom ash are before I start.. scrape clean and sear steaks.
I have a ‘cheap’ Camp Chef smoker, a Weber Summit Grill, a Blackstone griddle, a Weber kettle, and a Charboil turkey air fryer. I really like spending money on cooking stuff, but when I look at these pellet devices, I just don’t see the bang for the buck. What would you say are the 2 or 3 reasons why a pellet smoker is a good investment?
So....in my 3rd video ever...it was titled gasket seal review. This was and still on my other channel the flat top king....in the video I had a stick burner and referenced wanting a pellet grill...long story short I ended up buying my Camp Chef Griddle and as they say....it changed everything... Looking forward to your comment....my biggest reason...TIME...just dont have enough of it...when pellet smoking I can walk away and do other things...now adays...they are extremely effective and efficient....heck I leave the house and come back...still cooking...when using a stick burner...its like an all day babysitting thing... 2..Versatility....on a stick burner..its extremely hard to bump temps up...and down...plus maintain a high temp... on a pellet grill with the open flame technology or like the weber has a sear zone....just press a button...now you are grilling...not smoking...with ease... 3.....lightweight...can be used very easily... 4. the weber and not all....have a grilling set up with accessories...its incredible...just got the rotisserie and its fantastic...already filmed on it...
Did you post the Weber Searwood v Traeger Ironwood video? I've closed down to replacing my propane grill and small smoker into one of these 2 units. leaning weber with it being nearly half the price.
Well....this one...because of the ability to add multiple features and gadgets...traeger is good...but kinda plain...no open flame...no accessories...and honestly on the expensive side considering
One more question, when you are trying to sear and have the intensity on 10, do the flames come through at all to sear the meat or is it just the high intensity heat that causes the sear?
Well there are some areas that have the flames come out...not the whole area...but yes...you can...plus we need to do some more testing...difference between manual and just setting the temp to 600...But just being that hot will sear....the difference is the flare ups...
I have not....but the sear zone..Weber Crafted® Outdoor Kitchen Collection make this one of the most versatile smokers available...the rotisserie is incredible and already filmed on it...you have a full grill of searing...pizza stone, grilling basket, rotisserie basket, and griddle...all available for this...
Aesthetically, I think it's a major step-back compared to the SmokeFire. The SF matched the look of their Weber Summit Kamado. Hopefully this one doesn't run into the issues the SF had.
@@tomrwills yes that agree… I have the slate, and Genisis… they all have the subtle red trim. My summit is the original .. not the kamado. Has the stainless trim.
Thats kinda true… no ash pot at all is true. That black drawer is considered the ash pot. But the grease pot as well. So the grease absorbs the ash and you just scrub out. Absolutely fantastic imo… definitely don’t have to clean out every time. I’m sure it just depends on what you’re cooking etc.
One question please: Does this “Weber Searwood Pellet Grill” replace the Smokefire? Or to put it another way: In addition to grilling, can you smoke with the new Searwood just as well as with the Smokefire?
Well I would think so...Yes it's completely replacing the smoke fire...I personally have not tried the smokefire...I mean...its designed to smoke....we have done other cooks on this...smoked chuck roast, pork butt, grilled steaks. and rotisserie chickens..
"I still think the Lone Star needs to be separated from the pack" -> In what ways is the LSG superior to the Searwood XL 600 (other than price, of course)?
thats alot of it....the avg person is looking at this price range...these three compete in that area...the LSG is 5,000 the LSG is bigger, bigger hopper, Better electronics, open flame availability, american made, more customizable options,
Great review. I currently have a Smokey Mountain and a Genesis. Would I be able to replace both of them with this single unit, using the manual mode as a replacement for my gas grill?
hey i appreciate that...Well for me its a touch different because how I have to store and move just to film...its heavy....but does roll...my biggest problem is maneuvering left and right to get close to the house...
Nice review but I have a question for you and anyone else: I heard about the new Searwood and checked it out at my local dealer - the 600 Xl. But, I noticed they had the ELX6 Stealth for $200 less and it looks like twice the grill. It had a light, 4 casters, two side tables, and the crafted insert and griddle. Also, the upper rack is 14” deep on the ELX6 vs 10” on the 600 Xl. I’m not an expert on pellet grills but heard they did have issues with the original Smokefire. Any reason not to pick the ELX6 over the 600XL? Thanks
Yes...typically the natural oils do this from meats..but this helps...the burn it is hotter than most..meaning a high heat oil will protect the metals...
Without the traditional drip tray it seems the ash and grease will just mix and have to use the tool everytime. I kind of like my normal drip tray change the foil on it and vac the fire box good to go. The smokefire struggled with ash all over the meat hopefully this one is better
Do you think this grill would be ok in the rain. I find myself grilling/smoking in adverse weather conditions often. I do have a couple of smokers currently that I have to cover up the controller.
That would be great. I was thinking about ordering one and it would be used out in the elements. Im more interested in the grilling aspect of this pellet cooker. I already have a pellet smoker.
I am hesitant to buy/consider. I have a Smokefire and had nothing but problems with it. Do you believe the Searwood is a vast improvement over the Smokefire?
To be completely honest and upfront...I have no experience or knowledge about the other model or the goods or bads...only this one..and as far as I know...this model is completely replacing the other one...
Every pellet grill I have owned I have removed the safety grate in the hopper. They never feed evenly and if you want to dump to change wood flavor you have to waste a lot of pellets burning them up unless you remove the safety grate in the hopper.
Understand...this one does not seem like that..didnt have to worry about the funneling...and once dumped...not much left...the ones left are so small amount that I think you have to burn something when the smoker is coming to temp...my Lone Star same way...no feeds fantastic
I honestly dont know...I think it would be extremely hard...the diffuser plate is triangle in shape and the point faces up...Im sure someone with more knowledge could develop something somehow
How wpuld you say the level of smoke is compared to the treager or pitboss ive had bbq off both and unless there is an extra smoke tube of pellets they just dont have the smoke flavor.
So I am reviewing the new Pit Boss Titan this week...I have done head to head with my pit boss navigator and weber summit charcoal grill...in a blind test...its was barely the weber....so not sure what levels of smokers you have had...i think with brands they have lower levers and higher levels...that does seem to make a difference
I have a older camp chef smoker an was thinking about getting a gas genesis. Would you recommend this an moving on from the camp chef or go with the individuals?
Thats a personal preference....I do think the weber gensis and griddle insert is better than alot of stand alone griddles on the market...BUT thats not the case when you buy good ones...if you have the means....buy separately..if space and money are tight...you cant go wrong
@@PelletsandPits I think you read that wrong. You lost me on the griddle talk. Would you rather have this grill or a genesis along with the camp chef smoker? I have plenty of room. I do more barbecuing then smoking. Just wondering if you think this would be a waste if a majority of the time it’s used it would be for Normal BBQ.
@@jsvelker Sorry....Its so hard to tell...the Searwood gives you the option to sear....but its not necessary a good sear...the genesis is designed to do just that...you said that you bbq more than smoke....I would recommend the genesis over the searwood just based on what you like doing most...
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Well I am sure Weber will read my comment. With that being said they could not have asked a better person to do this review. I knew it would be as open and honest as it could be. I noticed right away the missing shelf area, and like you I thought it should have been included even if they up the price a little. But the option to purchase separately is there so it is not a deal breaker by no means. The same with the thermometer. I absolutely loved everything else about it and am super excited about the rotisserie addition. I have so much respect for Weber products, but I also have a lot of respect for your reviews. I am very excited to see when you start comparing the different models. That is the real test. I have said this many times, why one of these companies have not brought you in to discuss the features for the ultimate "All the Features we want and then some" is beyond me. But what do I know. I am just the consumer buying it. Great Job!
One day...haahahha received the rotisserie yesterday and already filmed on it... spoiler....absolutely loved it..hahahah and I think it fits my Genisis...which makes it even more awesome...
I was waiting for the Searwood to come out…but opted to order an LSG pellet and El Patron instead. I have a 2nd Gen Smokefire and it has operated flawlessly for years.
You bought both? You lucky sob
Hey those two are probably the best two part line up available...night and day difference...I have the Weber Summit Charcoal and wont give it up...just absolutely love the flavor...that flavor is close to your El Patron...of course it has more options......man great line up...cheers
Thanks Neal - My second watch of a review of this smoker tonight. - Seems pretty solid. - Cheers!
The rotisserie will be a premium feature for sure - one of my favorite ways to cook!
Just got it in the mail on Monday....going to use it this week
Solid review. Thanks Neal!
It's out!! Excited to see this review. Thinking about replacing my only non-Weber cooker with the Searwood and just embracing an all Weber fleet.
Right on!
Been saving my money to get a pellet smoker for some cooking videos on my channel coming soon! I was pretty set on the traeger ironwood xl but this weber has me reconsidering. Im Super excited for the comparison to give me some further insight. I appreciate all the time and money you put into this for people like me!🙏
Also very interested in a Weber Searwood XL vs Traeger Ironwood XL comparison!
Hey thats awesome...yeah I am receiving one more grill and I think it would put a great comparison video together...all closely priced...all common names...will absolutely do something
Great review! My Weber Searwood XL is being delivered today. I'm a Weber guy and look forward to using this new product. Thank you for your honesty.
Awesome...
Well done review! I agree 💯 with you about some new PID controllers locking in on a temp and not moving. I got a new 1600, rimes with Bit Poss 😉, when they first came out. The thing literally would run 1.5 hours and still got get to temp at times. After it would reach set temp, I would open the lid and the temp wouldn't change or would be laggy, but my Inkbird that i run on the grate for ambient temps and meat temp would show the temp change instantly. In other words, the controller wouldn't show a change of the door being open for even 5 minutes. If that all makes sense. Lol. After fighting several of this brand smokers, I'm happy to say the Wife gave me the ok of whichever I wanted, new drum smoker or the LSG 20x42 Pellet. Pretty sure on which way I may be going!!😁 Thanks for the videos, Neal!!
when you go to order..reach out and i can help with mroe questions on what accessories or so forth...
@@PelletsandPits That sounds great!! I appreciate that. Thank you!!
It looks like a great grill. I have owned Weber gas grills and Weber kettles forever. They have always had a great product in my opinion. I'm with you on the rotisserie accessory. That would be a wonderful option. Plus, a nice sear area would be great. Something for my radar. Thanks for a great review. GBO
I totally agree!
Brand new to pellet grilling - upgrading from a gas grill. Sounds like this would be a good purchase for me, the newbie? Looking forward to your comparison review!
Absolutely...check out these options you can buy..Weber Crafted® Outdoor Kitchen Collection....it really make it versitle
I have the second gen EX6 and love it. Was very interested in this one, Nice review!
I had the smokefire and traeger, now added the Searwood, love it
It definitely seems like an upgrade to the SF but I would love to see a comparison against the Camp Chef Woodwind Pro or a Recteq.
SAME
Nice addition to the lineup👍😊
Nice review Neal! I think Weber got this one right. Quality looks really good. Be interested to maybe do a biscuit test. Looking forward to seeing more cooks especially with the rotisserie! I’m a big fan of the Bear Mountain pellets. Cheers brother!
will do ...thank brother
Neil, I just got a Searwood XL and I think what you call the stick a Do-hickey, is actually a stick to move around the pellets in the hooper.
hahahaha
Very nice. I've been waiting. I really want to get this one. Cheers 😊
You and me both! look up the Weber Crafted® Outdoor Kitchen Collection...so many options...
It looks good, I’ve had enough with Weber however, I’ve had to completely rebuild my Genesis in the past ten years. In all fairness to Weber, they warrantied everything and basically overnighted my stuff to me.
10 years....that seems like a LONG time for a grill..
So you got 10 years out of a gas grill, Weber overnighted you replacement parts for free when the warranty was already out and that makes you want to go somewhere else? You are lucky to get 2-3 years out of most gas grills before they completely fall apart and have to be rebuilt. That right there would be enough to stay with Weber for me.
That pellet grill looks so nice! I love the amount of information it has on the control panel. Also the smartphone app. Seems to feed pellets smoothly. Really good review Neal! If I only had a little bit more meat on the bone I would totally pull the trigger on this.
agreed...
Boss, you must get the rotisserie feature asap. My plan for you is obvious: Do a pork loin first to get used to it. Then, the main event has to be a big juicey prime rib roast. I can't even imagine how good that would be. Nice review. The unit looks like all a person would need, and the rotisserie would be a game changer.
My man...same ideas...got it yesterday and already filmed on it...video coming soon....
Not sure of the benefit of a rotisserie in what is basically a convection oven. Interesting to see the difference vs simply having on the grates. Bark already formed all around the protein so not sure of the advantage.
Thanks for the review. Definitely going either for the Weber slate griddle or the Weber sear smoker.
Just so you know..the searwood does have a griddle accessory that fits it...best of both worlds...
I am interested in the rotisserie also! Great cook and thanks for sharing your input!
Thanks for watching!
Your videos are inspiring thank you for the wealth of information you provide! I have had a Weber for more than 50 years and made the transition from Weber Kettle to Weber performer (with gas light), then Genesis Gas and I have loved all three. This purchase (probably my last grill since they last so long) I would love another performer for the smoke flavor and charcoal cooking features, but I also really appreciate the quick ease of gas cooking and the rotisserie feature which I use frequently I am also glad Weber increased the height of the lid for this action and now the kits are available for kettles. Since you have cooked on the Weber XL600 Pellet grill for a while, which would you choose to buy between the Weber Searwood XL600 Pellet grill and the Weber Genesis II 300 series Gas grill? Both can grill, smoke, sear, bake and rotisserie well and both are in roughly the same price range (I think the gas may cost more than the pellets right now).
Thats a tuff one....here is my thought...
depends on how much you want to just grill...
if you find yourself wanting to Grill more often then not....Genesis...
as u can imagine....if you want to smoke and use the rotisserie more often...Searwood...
Yes they both can sear...BUT huge differences...I would not soly rely on the Searwood for my primary griller...although it has that feature....its not necessary the greatest...
From what I’m hearing, it can use any pellets and don’t require Weber pellets like my SmokeFire does. For my SmokeFire, Bear Mountain are the only other pellets I’ve tried that work consistently. Thanks for the review!
I have used all kinds in it...no problems that I know...
As always thanks for the honest review bro
TY
I was an early adopter and bought the first gen smokefire. It was very frustrating to say the least. Seems like this is a huge improvement. What I’d like to see is grate temp across the grill. The original smokefire has serious uneven heating issues. Does the new diffuser fix this? Can we get a video with several temp probes at the grate to see the heat distribution/variations? Thanks for the detailed review. Definitely looks like they fixed several issues from the smokefire. Really interested in that rotisserie.
Yes...I can put something together...thanks for commenting
I recently bought a Blackstone griddle and love it, but now I want a pellet smoker to sit along side it. Blackstone has a new pellet smoker, but I’m not finding any objective reviews. The smaller Searwood seems like the unit that I need. The XL is a little too large for my needs. Thanks for your reviews.
I had a blackstone smoker....on my other channel...Pellets and Pits...and as well on this channel...unfortunately I had a bad unit and could not get real experience...i ended up returning it....
@@PelletsandPitsAhhhh . . . Glad I didn’t pull the trigger and buy the new Blackstone. I was a little suspect, because it’s so new that not too many people have purchased it yet. The Blackstone looks great and would match by Blackstone griddle Omnivore. I ended up getting the Searwood and slow-cooked 2 slabs of ribs yesterday. The Weber did a fine job. Everyone loved the ribs. Thanks and keep up the great work. Your channel is a major help.
I hope you get the Camp Chef Wood Wind Pro. I wanna hear your opinion on the burn box for wood chunks and cold smoke mode.
its on the list for sure...
Would love to see a blind taste test comparing some low-and-slow meals across the Weber and the Lonestar (and a few others too!). The Lonestar is appealing, but at a cost of 3-4x the Weber. Plus, seeing as the technology changes so rapidly in this segment, I'd almost be hesitant to purchase the one built to last a lifetime, until the designs peak.
I have a Smokefire that I actually enjoy. I had my sights on the Lonestar thinking it would give me just a little more smoke flavor... but if the Searwood bridges the gap, I may be in the market for it instead.
First off, love your content and honest reviews. Second, would love to see you do a review of the woodwind pro. I’m currently torn between the Weber and the camp chef. Curious what your thoughts on the two would be. Keep up the great work. Appreciate you.
Thats a model that keep coming up...i will look into getting one...
Thanks for the review. Was looking at the Yoder or LSG, but at over twice cost, the Weber may fit the bill. You mentioned that the LSG is in a different group of smokers as probably the Yoder, but do they out perform/cook the Weber to justify their cost?
Thats an honest tuff answer that leans me towards YES...the Lone Stat can put down some bark for sure...its like this...when family comes over and i need to smoke...I use it....its my goto...BUT that does not mean that its worth 3 times the amount...no smoker should drain you financially and wish you wouldnt have paid for it...can the weber smoke...yes..
A lot of the parts of my Gen 1 SmokeFire were pretty disappointing. When I called in for some replacements, I was impressed with how much they had stepped up for the Gen 2, but it kinda made me mad they didn't bother shipping with better components from the jump. Glad they upgraded without jumping up in cost. I might have to kickdown the SmokeFire and get a Searwood.
Id just like to know thoughts on this vs ironwood. I have charcoal grills for grilling. Which one you getting for low and slow
Looking forward to it as well...
I noticed you didn’t use the smoke boost feature for the pork? What’s the temp difference between setting the grill to 600 and manual level 10?
I don’t think this is how manual mode is supposed to be used. The manual says it’s for the griddle or open lid cooking. For the chicken you are only opening the lid to flip, so I don’t think that is the purpose of manual mode.
I’ve tried both on mine, and came to the conclusion that manual mode is mostly beneficial for griddles, and setting a temp specifically for searing is better. Especially since manual mode didn’t even get to 600.
What you saw was about a total of 10 seconds of multiple clips..ahahahha we tested out the manual mode with lid open and closed ...cant see inside if the lid is closed...the purpose of the manual mode is to override the algorithm on the temp inside...just like my lone star and they use fireboard...the idea is the firepot is constantly feed ...no temp is required...so if it did hit a temp it would not stop feeding...manual mode does not stop...
the smoke boast is only for 180 degrees...we just wanted to put a butt on and see what happens...we can dive deeper in other videos...
Thanks so much for your reviews! I'm so torn between the Searwood 600 XL and the Ironwood XL. Any help would be greatly appreciated. Or if you think I should consider something else instead.
Hey really appreciate that...so here is my thinking...only mine..ahha
I like versatility...the Traeger is fantastic at smoking..but on the high end of price...not many options...no fun accessories...
The Weber has all that and cheaper....so when you add on the accessories..still come out ahead...love the rotisserie...griddle is an option...
Both 100 do their job on low...around 225-300...
Traeger has a better smoke feature with multiple temps...weber only has 180....
Both say they can sear...but honestly that not really 100 a great feature with both...
After having so many...I would want one with an open flame capability...thats just me...something about fire and food...
@@PelletsandPits Thanks for the feedback! I totally get what you're saying. I prefer wood flame for cooking pizza so i'd likely prefer it for BBQ as well. Any models you'd recommend that I research?
Gonna do this looks awesome keep updates on the 600 xl thinking of getting one 👍🏻👍🏻
Thanks that was very good review... can't wait till this weber hits Australia
Fingers crossed!
Thanks for your service Neal and the great review of the Searwood. I'm moving on from my Traeger Century 34 after 5 years. One question, on the burn in, what kind of oil did you use?
any high heat oil...avocado...duck...tallow...
@@PelletsandPits Thanks!! I was also looking at the Recteq Flagship 1100, similar price point. Have you looked at that grill at all?
Great job! Can you please tell me what oil did you use to treat the inside of the grill. Thanks
Well. Just finished cleanup after a 16 hour brisket cook. Not sure what type of pellets you are using (I used LJ Char Hickory) but my burn pot was 1/3 full of ash. Interested when you do a low and slow how you make out with ash in the burn pot as you'd mentioned there was no significant ash in your burn pot after a few cooks. I fully expected to have to clean out the pot so not a big deal. Was just a surprise after reading some of your results In the comments area.
Planning a long cook soon...
Such a shame! I just gave my 12yo GMG Jim Bowie to my grandson and am in the market for a new pellet grill. I love almost everything about the Searwood XL but the dealbreaker for me is the pid only goes down to 180. I have a Weber Summit, Old Country Gravity Feed Smoker, and a Blackstone. When I BBQ for 40-60 people I have to smoke a ton of protein in advance and rest/hold in a 150 warmer. My GMG was perfect for doing that. Hopefully Weber is watching and there is a future update that allows for lower hold temps. Then it would be perfect for my needs.
180 is pretty standard for low and smoke.
Yeah I’m ordering one!! Just made chief so I’ve been looking for a promotion gift for myself. Go navy!
Heck yeah...congrats...loved my time in the Chief's Mess...
Would you go Yoder or pitts and spits or whatever it’s called ?
I personally do not have experience with those 2...it would be wrong for me to speculate...I do have a Lone Star Grillz....
I have a 2nd generation Smokefire. I have made some really good stuff with it. I hate that it is picky with what pellets I can run. Does the searwood have the same issue?
Love this video, great review! I know the purists will hate me for asking this, but if I'm sick of refilling/exchanging propane tanks and can't plumb a gas line for my setup, if I was just going to go for a single grill solution on a Trex deck, I think this pellet grill might do it for me. Given that it can get up to 600 and do burgers, brats, and chicken as well as low and slow cooks, do you think it'll do a passable job at being a one-and-done solution? Not asking for perfect, but curious if it'll score a B or a B+ for covering burgers, low-and-slow, and maybe a smoked salmon every now and then?
I do....absolutely...I also know you can add the griddle attachment as well....plenty of options
Great Videos.
What are your normal start up process for the Searwood XL 600?
Lid open Lid close?
Close...manuals says you can leave closed...and actually recommends it...My Pit Boss so far is the only one that mentions that...Traeger, LSG, and this one I keep closed....
I ordered my TMG fridge pit yesterday maybe you could do the inaugural cook on it when it gets finished
Man I would be honored. Reach out to Brandon so he doesn’t think I’m lying ahhahahahah
@@PelletsandPits I will do that!
I was not expecting a sizzle sound when doing the smoked longer cook. I'm not sure if they sell a raised shelf accessory, but the heat plate looks like it's producing a lot of radiant heat.
so mad that I bought a smokefire last year, and now they come out with this seriously upgraded pellet smoker
Hey I fell ya… had happened to me multiple times. Cars grills etc
Have you ever used retqe
How does your lonestar compare to the Weber?
I have a pit boss vertical and hate it. Temps are way off not much smoke.
I’ve seen other channels show heat distribution based on canned biscuits distributed throughout and taking a look at doneness. Would you pursue a test like this or is there a better method to get to know your smoker?
Yeah we do that on the griddle side with sliced bread...when I put the chicken on...thats something I was looking for...I can do the biscuit test..But in my opinion typically bbq pits have temp swings....my thermometer didnt move much...so thats a tell tell as well that it probably has fantastic heat retention
Someone did this on one of the Weber forums. Hot spots on the 2 far sides, very even everywhere else.
How much smoke flavor was in the chicken? I have a couple people that don't like smoked stuff so I'm using an BGE and a Weber Propane grill, looking to get an all in one.
so this statement will be true on all pellet grills...when a pellet is heated that hot...its on fire...not smoldering...when that happens you loose a ton of smoke flavor...but just enough to know its there...plus just the amount of time that its on the grill is way less time than along cook and that reduces the over all smoke flavor as well...pellets are designed to be around 200 to 275 ish...thats the smoke of the pellet...
Quick question: With the advent of charcoal pellets do you think the Searwood would provide the same smoke flavor as a kettle or other charcoal grill?
I do not...i have ran charcoal several times....
@@PelletsandPitsthank you. Always a tough choice to replace an aging grill. Wood, Pellet, Charcoal, Gas~ on my! Difficult decision indeed.
Great review. I'm looking for more griling (chicken, steaks, etc) reviews on the Searwood.
More to come! Already filmed
Are the pellets you use in this unit versatile? Charcoal pellets and smoke chips ect... wasn't sure if that was mentioned in the paper work. Great review, thanks
pellets yes...they fit all pellet grills....wood chips...NO...only Lone Star that I know of....
Just found you and followed looking for reviews on the Traeger Silverton XL I just purchased like a week ago. I think the Weber grill gods smiled down on me because as soon as I got ready to drag that beast out of my garage I got the email that the Searwood was available.
The Silverton is a close comparison to the Ironwood you’ve reviewed… as potentially the only non-Weber grill/smoker in my artillery, from what I’m gathering you prefer the capability and flexibility of the Searwood to the Traeger Ironwood. Would this be a true statement? No disrespect to Traeger but I’d love to take this thing back and remain Weber true.
What type of oil did you use before the burn in?
If you can go into the manual mode and what exactly that is , does it produce more smoke or is it for the sear option and how well does it produce smoke at say a lower temp of 250. Great video look forward to more cooks on this model.
so this answer will be true on all smokers...the higher the temp the less smoke flavor you will get...
2 reasons
Typically is just takes less time to cook...thus less smoke flavor
Lastly..a pellet is designed to smolder....they are best used for 200 to 275...anything after that the pellet catches fire and changes from smoke to heat kinda thing...
Yes when using on manual mode we did get higher temps and no doubt an added smoke flavor....
@@PelletsandPits Thanks for your feedback. Cheers
Love your comments. Have you reviewed the GRAVITY SERIES® DIGITAL CHARCOAL GRILLS & SMOKERS?
I have not...
Great review! Just confirming, with the design of the fire pot, there is no need to vacuum it out, basically ever?
True....it all funnels down....into the grease area...NOW...you will need to scrape out...but no vacuum needed
@@PelletsandPits Man, I love my Traeger, but a pellet grill that can sear and not need to vacuum... What do you think about what remains on the V shaped diffuser? What are the grill fire risks associated with that at higher temps?
@@GarrettWork well I think that’s something always on mind. When I did the video on how to clean the lone star… I mentioned that. It’s true on all pellet smokers that have that ability. On this model there is no grease in the unit… it hit the flavor bar and runs down. What’s what needs to be clean. If you keep that clean.. you should be good to go. When using for longer and lower cooks you don’t have that risk… fat will not burn at 250/275. I’m doing steaks soon… my plan is to show the bottom ash are before I start.. scrape clean and sear steaks.
Would you recommend cleaning up the stainless grates after every cook? Very in depth, thank you!
nope not at all...just a quick once over...with a brush and good to go...now that also depends on the type of cooks...what you are actually cooking
Is there actually an open flame? In the video I do not see any direct contact with the flame. Did I miss it?
There is not...flames can actually flare...but not intended
I have a ‘cheap’ Camp Chef smoker, a Weber Summit Grill, a Blackstone griddle, a Weber kettle, and a Charboil turkey air fryer. I really like spending money on cooking stuff, but when I look at these pellet devices, I just don’t see the bang for the buck. What would you say are the 2 or 3 reasons why a pellet smoker is a good investment?
So....in my 3rd video ever...it was titled gasket seal review. This was and still on my other channel the flat top king....in the video I had a stick burner and referenced wanting a pellet grill...long story short I ended up buying my Camp Chef Griddle and as they say....it changed everything...
Looking forward to your comment....my biggest reason...TIME...just dont have enough of it...when pellet smoking I can walk away and do other things...now adays...they are extremely effective and efficient....heck I leave the house and come back...still cooking...when using a stick burner...its like an all day babysitting thing...
2..Versatility....on a stick burner..its extremely hard to bump temps up...and down...plus maintain a high temp...
on a pellet grill with the open flame technology or like the weber has a sear zone....just press a button...now you are grilling...not smoking...with ease...
3.....lightweight...can be used very easily...
4. the weber and not all....have a grilling set up with accessories...its incredible...just got the rotisserie and its fantastic...already filmed on it...
Did you post the Weber Searwood v Traeger Ironwood video? I've closed down to replacing my propane grill and small smoker into one of these 2 units. leaning weber with it being nearly half the price.
I have not… but I agree
If you had to choose between this and a Traeger Ironwood, honestly which would you get?
Well....this one...because of the ability to add multiple features and gadgets...traeger is good...but kinda plain...no open flame...no accessories...and honestly on the expensive side considering
One more question, when you are trying to sear and have the intensity on 10, do the flames come through at all to sear the meat or is it just the high intensity heat that causes the sear?
Well there are some areas that have the flames come out...not the whole area...but yes...you can...plus we need to do some more testing...difference between manual and just setting the temp to 600...But just being that hot will sear....the difference is the flare ups...
Looking at the lid, it looks awful thick. Is it double walled?
I honestly could not answer that with 100% certainty....
I was debating between this and the Recteq Deck Boss 590. Have you ever used Recteq?
I have not....but the sear zone..Weber Crafted® Outdoor Kitchen Collection make this one of the most versatile smokers available...the rotisserie is incredible and already filmed on it...you have a full grill of searing...pizza stone, grilling basket, rotisserie basket, and griddle...all available for this...
Excellent, wearing is a huge factor for us. Thank you for your content.
What's your take on Rec Teq? ?
Aesthetically, I think it's a major step-back compared to the SmokeFire. The SF matched the look of their Weber Summit Kamado. Hopefully this one doesn't run into the issues the SF had.
I went back to look at that model...didn't notice that much different..especially for a major step back...seemed very similar....
@@PelletsandPits mostly the stainless trim. If you put them next to the Summit kamado, it stands out more.
@@tomrwills yes that agree… I have the slate, and Genisis… they all have the subtle red trim. My summit is the original .. not the kamado. Has the stainless trim.
Just wanted to confirm what you said, you don't have to empty the ash pot? At all?? If so, that's amazing!
Thats kinda true… no ash pot at all is true. That black drawer is considered the ash pot. But the grease pot as well. So the grease absorbs the ash and you just scrub out. Absolutely fantastic imo… definitely don’t have to clean out every time. I’m sure it just depends on what you’re cooking etc.
@@PelletsandPits awesome, thank you so much for the information 👍. I'm impressed with the design.
I just bought this and I'm confused. Is there an actual flame on this for searing, or does it sear at the high temp?
One question please: Does this “Weber Searwood Pellet Grill” replace the Smokefire?
Or to put it another way: In addition to grilling, can you smoke with the new Searwood just as well as with the Smokefire?
Well I would think so...Yes it's completely replacing the smoke fire...I personally have not tried the smokefire...I mean...its designed to smoke....we have done other cooks on this...smoked chuck roast, pork butt, grilled steaks. and rotisserie chickens..
That blue “LocTite” patch is actually a spray of Nylon, provided by the manufacturer.
Does it help stay tight....
How was the bark on the pork? Thanks for all your effort.
Just about standard....nothing absolutely special....but above average
What is your opinion comparing this grill to the traeger ironwood xl?
Absolutely...I do have the Pit Boss Titan coming as well...that will be a fantastic comparison...
"I still think the Lone Star needs to be separated from the pack" -> In what ways is the LSG superior to the Searwood XL 600 (other than price, of course)?
thats alot of it....the avg person is looking at this price range...these three compete in that area...the LSG is 5,000
the LSG is bigger, bigger hopper, Better electronics, open flame availability, american made, more customizable options,
Great review. I currently have a Smokey Mountain and a Genesis. Would I be able to replace both of them with this single unit, using the manual mode as a replacement for my gas grill?
thats a tuff question...could you yes...but im partial to charcoal...
Great review. I am curious to know how difficult, or not, to move the unit around with only two wheels? Big fan of your channel (s)
hey i appreciate that...Well for me its a touch different because how I have to store and move just to film...its heavy....but does roll...my biggest problem is maneuvering left and right to get close to the house...
Does this grill/smoker have any issues like the original smoke fire grills? Grease starting fires etc?
not so far...in fairness...i never used the SmokeFire
That is a nice looking pellet grill!
It sure is!
Which smoker do you prefer? Your lonestar grillz or the Weber? I’m leaning towards the lonestar.
Honestly..its not close..the Lone Star by a mile...Hopper, open flame...size..heat retention...
Thank you!
What’s the new grill coming out
?? this was the new grill hahaha
Nice review but I have a question for you and anyone else: I heard about the new Searwood and checked it out at my local dealer - the 600 Xl. But, I noticed they had the ELX6 Stealth for $200 less and it looks like twice the grill. It had a light, 4 casters, two side tables, and the crafted insert and griddle. Also, the upper rack is 14” deep on the ELX6 vs 10” on the 600 Xl.
I’m not an expert on pellet grills but heard they did have issues with the original Smokefire. Any reason not to pick the ELX6 over the 600XL?
Thanks
Novice here! What is the reasoning for using the oil before the burn in process? Is it to protect it against rust and moisture?
Yes...typically the natural oils do this from meats..but this helps...the burn it is hotter than most..meaning a high heat oil will protect the metals...
I appreciate the reply! Keep up the awesome videos!
Without the traditional drip tray it seems the ash and grease will just mix and have to use the tool everytime. I kind of like my normal drip tray change the foil on it and vac the fire box good to go. The smokefire struggled with ash all over the meat hopefully this one is better
Do you think this grill would be ok in the rain. I find myself grilling/smoking in adverse weather conditions often. I do have a couple of smokers currently that I have to cover up the controller.
Honestly mine is covered and I do not know..I can reach out to Weber if you want
That would be great. I was thinking about ordering one and it would be used out in the elements. Im more interested in the grilling aspect of this pellet cooker. I already have a pellet smoker.
I wonder how the smaller version does? Not much chatter out there about it, but I am not sure we need the XL size.
Good point...honestly not sure..
Interesting however the smokefire is my jam! Thank you for the review.
Thanks for watching!
Is this a grill or a smoker... both? I didn't see any smoke pouring from this grill/smoker? Thanks Neal!
I think its a smoker first...then grill second...
I am hesitant to buy/consider. I have a Smokefire and had nothing but problems with it. Do you believe the Searwood is a vast improvement over the Smokefire?
To be completely honest and upfront...I have no experience or knowledge about the other model or the goods or bads...only this one..and as far as I know...this model is completely replacing the other one...
Great review. It did bring up a question, have you been able to open flame cook on the Traeger? If I missed that video let me know. Thanks.
You can’t open flame on the Traeger. Not that I know of
That’s what I thought, was wondering if I was missing something. Thanks
is there a smoke setting to increase or decrease the amount of smoke?
Yes...at 180 degrees only...
Every pellet grill I have owned I have removed the safety grate in the hopper. They never feed evenly and if you want to dump to change wood flavor you have to waste a lot of pellets burning them up unless you remove the safety grate in the hopper.
Understand...this one does not seem like that..didnt have to worry about the funneling...and once dumped...not much left...the ones left are so small amount that I think you have to burn something when the smoker is coming to temp...my Lone Star same way...no feeds fantastic
Can you add a water pan below the cooking grates?
I honestly dont know...I think it would be extremely hard...the diffuser plate is triangle in shape and the point faces up...Im sure someone with more knowledge could develop something somehow
The pellet box looks small? Can you get a 8-10 hours without reloading?
Absolutely...especially on 250....no doubt its on the smaller side but I think its 18lbs...dont quote me
Is the tragger still the better pellet grill? Or is the Weber on par?
What are you spraying to season your grille before the first cook?
Yes..
Good video guys , it doesn't matter if you payed for it or got it free . ! How it works is the question. THANK YOU FRANK FROM MONTANA.....
You bet
How wpuld you say the level of smoke is compared to the treager or pitboss ive had bbq off both and unless there is an extra smoke tube of pellets they just dont have the smoke flavor.
So I am reviewing the new Pit Boss Titan this week...I have done head to head with my pit boss navigator and weber summit charcoal grill...in a blind test...its was barely the weber....so not sure what levels of smokers you have had...i think with brands they have lower levers and higher levels...that does seem to make a difference
@@PelletsandPits the treagar was the big ole iron wood. Not sure the model of the potboss but was smaller that the treager.
Thanks for this. I’m in the market coming from gas grill. How long did it take to heat to grilling temp for chicken manual mode 10?
We can do that on an upcoming video...i honestly do not know...but not long...maybe 15 min
I have a older camp chef smoker an was thinking about getting a gas genesis. Would you recommend this an moving on from the camp chef or go with the individuals?
Thats a personal preference....I do think the weber gensis and griddle insert is better than alot of stand alone griddles on the market...BUT thats not the case when you buy good ones...if you have the means....buy separately..if space and money are tight...you cant go wrong
@@PelletsandPits I think you read that wrong. You lost me on the griddle talk. Would you rather have this grill or a genesis along with the camp chef smoker? I have plenty of room. I do more barbecuing then smoking. Just wondering if you think this would be a waste if a majority of the time it’s used it would be for Normal BBQ.
@@jsvelker Sorry....Its so hard to tell...the Searwood gives you the option to sear....but its not necessary a good sear...the genesis is designed to do just that...you said that you bbq more than smoke....I would recommend the genesis over the searwood just based on what you like doing most...
@@PelletsandPits I was thinking that same thing, but I just needed somebody to push me that way. Thank you for replying. I appreciate the info.
@@jsvelker Sorry about the confusion