- 24
- 77 754
SmokeHoff
Приєднався 18 лис 2011
Welcome! My name is Nick Hoffman. I really enjoy smoking and cooking meat on the grill. I will be sharing some of recipes and feedback. Feel free to ask questions or make suggestions. Happy to try to answer or showcase anything that my viewers may be interested in. Thanks for stopping by!
Weber Searwood 600 XL Cleaning / Maintenance #Weber #BBQ #Cleaning #Searwood
Walk through a light cleaning process of the Weber Searwood 600 XL Pellet Grill using the included tool. This is one thing I was very curious about before purchasing this grill. Making this video in hopes that it will help walk someone through this process or show them what it would be like if they are considering purchasing. Let me know if you have any questions. I am happy to try to help! Thank you for watching! I truly appreciate it!
Переглядів: 294
Відео
Weber Searwood 600 XL Honest 1 Month Review
Переглядів 4 тис.3 місяці тому
Weber Searwood 600 XL Honest 1 Month Review
you dont brine them?
@@cameronmerrill_ I do not. They come out amazing every time. Try it out!
Wheres the chicken thigh recipe? Great videos btw!
@@cameronmerrill_ thanks for watching. I’ll share a link to the recipe!
@@cameronmerrill_ ua-cam.com/users/shortsGma87QH3kFk?si=hlw0cBDB9gx1wEVv
@@SmokeHoff thanks!
What about the sear
@@Jahson-iv8tz I tried a different recipe this time. Some people sear and then roast but I wanted to get more smoke flavor penetrating into the meat. So I chose to smoke instead of searing. I will be doing another recipe soon with the sear and roast method. Thanks for the comment!
Might as well finish in the oven after wrapping in foil. If you're gonna close it up it's not gonna take any more smoke flavor.
@@tannermiller3031 fair point. My oven is currently giving me problems and not staying consistent with heat. I chose this route to play it safe.
OH MY GOODNESS I CAN’T WAIT TO MAKE THIS DISH. LOOKS SO DELICIOUS 😋 😋😋🫶🏽TO GOD BE THE GLORY FOR YOUR COOKING 🧑🍳 SKILLS TRULY A GIFT 🎁 THAT I RECEIVE GOD BLESS YOU 🫵🤩AND YOUR 😍😇FAMILY 👍❤️IN JESUS MIGHTY NAME. AMEN TO GOD BE THE GLORY. AMEN.🙏🏾🙏🏾🙏🏾🙏🏾🙏🏾🙏🏾😇😇😇😇😇😃😃😃😃❤❤❤❤❤❤❤❤
😋😋😋😋
Wow im hungry now, Lol
That is the best pellet grill I’ve ever had. Not a stick burner but it’s the next best thing
????🎉😂I don't understand this
How not
Cream pied 🥰🥰
Hell nah...
💀💀💀
Shit. I used to the front side of the knife. Gotta go get another block and start over.
nope. do not rinse poultry. it spreads the bacteria to other foods, utensils, and surfaces. cooking it is the only thing that gets rid of that bacteria.
@@niyakii6205 I’ve heard conflicting reports. Appreciate you sharing your thoughts! Thanks for watching!
Do NOT rince meat!! 1 the heat from cooking kills any bacteria that would be harmful 2 bacteria on the meat will not only contaminate the sink, but microscopic water droplets will carry the bacteria from the meat all over your kitchen and clothes
That’s fire bro!❤
its even better with Grillgrates!
@@vanillajuice I definitely want to try them out soon!
NICE
This looks like the stuff that has a dude either green screened or cutting in to insult it
🔥
Trash
Your mommy still packs your lunch
Me
Should you oil (season) any part of it
It wasn’t recommended in the provided instructions. Some people suggest it, but I have not added that yet and things look great.
Recipe is in the description! Thanks for watching!
Is that a plug in smoker..
@@kaliguy47 yes, it is a Weber Searwood 600 XL
@@kaliguy47 it can also “grill” at high heat 600F+. Awesome grill. I have a review video if you would like more information on it. Let me know.
I have the Searwood, curious what time you started and finished? Having family come in this weekend and want to time it right. Looks great
@@RWBIII-8 started the prep process at 7 am. Meat went on the smoker at 7:30 am. Placed into the cooler around 3 pm. Shredded at 5 pm after resting. One hour rest would probably be fine but go for two if it works for your schedule. Additionally, your timing may vary based on the size of pork butt you are cooking. I believe mine was around 7 lbs. I did add a small amount (1/2 a cup) of apple juice to the pan when I wrapped the meat. Let me know if you have any other questions. Good luck!
@@RWBIII-8 you can also increase the temperature after wrapping if you need to speed up the cooking process. (275-285)
@@RWBIII-8 how did it turn out for you??
It took longer than I expected. I hit the “stall” and I can’t seem to get past it. I had to crank it up to 300 to finish it on time but even then it wasn’t as tender as I wanted it. Same thing happens when I do poor man’s burn ends. The stall is what’s getting me. You have any tips? I wrap it in butcher paper but still takes forever.
@@RWBIII-8 I had the same issue on my first cook. I wrapped at 170 internal. I would recommend wrapping at 160 internal but use aluminum foil. Increase heat from 250 to 285-300. The aluminum foil helps get through the stall much faster.
Pulled pork is the most over-rated BBQ IMO.
It looked really good before you shredded it. I don't like shredded pork. I would like it before you shredded it with some really delicious pork gravy😊
@@jeffhampton2767 interesting! I’ll have to try that sometime. Thanks for watching!
@@SmokeHoff I was a chef for over 30 years in my younger days I'm now 65. Like I said at least for me the way your pork looked before you shredded it looked absolutely delicious and beautiful. I would enjoy that, a couple nice big slices or chunks on a plate with some delicious homemade pork gravy with a little garlic and mushrooms in it, and a nice baked potato with butter and sour cream or some homemade mashed potatoes with butter and gravy. I'm a little bit more old-fashioned and traditional with my food taste. Please try it that way and let me know what you think! ✌🏻
Oh yeah that's the good stuff right there
I received a pit boss as a gift. I’ve been smoking everything. I think I need an intervention. 😂
@@Beautiful_Mess it’s certainly addicting! Lol
gawd damn 🤤🤤🤤
I'm not even hungry and that's making me drool. God damned food Pr0n!
I can almost smell it. 👍
I'm so hungry 😢😢
I'm not hungry and I'm still drooling 🤤🤤
🤢🤮 never eat swine
Wow very impressive
Thanks, I appreciate it!
@@SmokeHoff my dad wants to know the recipe
@@MrAwesome37_ recipe is in the description. Enjoy 👍🏼
@@SmokeHoff ty
@@SmokeHoff You, sir. Are a gentleman and an artist! I tip my hat to thee! 🤤🤤🤤
How’s the grease management?
@@glb5016 I have been happy with it so far. Easy area in the back left corner for grease and disposing anything. Let me know if you have any other questions. Thanks for watching!
Curious. Did you have to order 18 size or 20 ? I drive a 3 as well and ordered this caps but for some reason the 18 wouldn’t fit with the clips
@@anaykaaguilar8877 I did order the 18 size. They are tough to clip in because they stay on well. What year is your M3?
Good in for in the XL vs standard and I agree pellet grills excel at cooking chicken!
Spot on! Mets hope it stays healthy! 🤞
Great review!!! I’m walking down the same path that you’ve walked, watching reviews & cooks before making my first pellet grill purchase. I’ve heard nothing but great things about it, I’m definitely going with a Searwood! Great advice on going with the XL. I’ve been thinking the smaller 600 model would be fine for empty-nesters, but it’s an investment, you’re right, why not spend a little more for the additional surface area, right..??!! Cheers!!!
Thanks for watching. I agree! Enjoy!
450 and no smoke?
Not much smoke output at the higher heat. It rolls plenty of smoke as it starts and when cooking at low temps. Also there is a smoke boost option at low temps. I have been very pleased with the smoke rings and smoke flavor from this so far.
Is the pan for drippings or what is in the pan?
@jeffchapman160 thanks for asking. I place a pan of apple cider vinegar underneath for two reasons. One to catch the drippings and keep the grill clean. Second to increase the moisture inside to ensure the meat doesn’t dry out. It makes a big difference. I do not mix the meat with this liquid after. When I cover, I transfer to a clean pan with a bit of apple juice and cover. Let me know if you have any other questions.
I got my searwood 600 XL about 6 weeks ago and I absolutely love it. Great review! I agree. With your review on bone in chicken, It turns out fantastic.
Thanks for sharing @jeffchapman160 This grill is amazing. My wife can’t get enough of the chicken thighs. Enjoy!
Thanks for the video. Would like to know what pellets you've tried and prefer. If there's a way to increase the volume on your end it would be helpful for listeners. Looking forward to your cook videos
Thanks for the feedback. I really appreciate it. I’ve used the Traeger Reserve and Bear Mountain BBQ Gourmet Blend pellets. So far the Bear Mountain BBQ have been my preferred option. Very affordable and efficient.
You 😢do the 🎉same as your videos, you. And. No impact
Nice video Nick, thanks for sharing. I have a Weber SmokeFire EX6 Gen2 for about three years now. I’ve been fortunate not to have some of the issues you hear about the SmokeFire. My family & friends absolutely love all the low & slow cooks as well as the 600 degree grills with steaks, burgers, etc. I believe the Searwood is a more refined version. Just curious how well the smoke profile compares. A couple of tips I have figured out through trial and error: use the upper rack for low & slow cooks with a water pan underneath. Three reasons, the water pan catches all the drippings for easy clean up, it adds needed humidity inside the cook chamber because the variable fan tends to dry out the cook, and the water heats up to the temperature of the cook chamber and acts as a heat sync to stabilize the temperature, especially when you open to spray or check the meat. Lastly I have found not all pellets are the same in smoke quality and profile. I now use Smokin Pecan Shell Pellets for all my low & slow cooks. The best producing smoke by far, not even close. And I use Royal Oak 100% Charcoal Pellets for regular grills. You can even mix some wood pellets if you want. The charcoal pellets are great because the burn hotter, burn longer, and resist moisture while staying in the hopper for extended periods of time. Look forward to some of your next videos using the Searwood!
God those look amazing
Four days later, you’re eating ribs. Yes, they look great.
Haha it is a time consuming process but well worth it! Only 5.5 hours on this one.
Thanks for the review! I have a Weber Kettle and have been thinking about getting a Searwood as well. There’s only two of us so I’m thinking on just the 600 but now I’m tempted on the XL.
Thanks for the comment. Hope it was helpful. Thanks for watching!
Got my 600 delivered today. Not the xl. Cooked ribs and filet mignon . Fantastic . 3 hours rib , filet mignon 450 and uncooked so fast . Wow. Weber pellets .
@@joerizoz1125 very nice! Congrats. I will be trying steak soon.
Best way to do em. I've pulled em after the 2hr wrap before
Yea they don’t need much more after that. Going to try St Louis style soon to compare the cook process.
St. Louis cooked better than baby backs. For me anyways.
@@bryanrichter8517 interesting! I’ll find out soon. Thanks for watching. I appreciate it.
That made me hungry, and there’s not even one speck of food on the grill yet, Enjoy!
Thanks for the comment. I just posted a video breaking this in with a pork butt. Turned out very well. @cedarbrookmeadowsny
Bros eatin butt for dinner