Відео

Thanks, cheers! 🍻

I put mine in the dishwasher which has a steam and high heat setting. Comes out almost brand new. Thanks for subbing!

That’s exactly why Bob said in the video not to season prior to the cook. I guess he was right. I put my baskets in the dishwasher on the highest setting and they come out clean as a whistle. Can you try that?

@@TBH-Grillin i would be scared to try, it was so much crud. But if yours worked ok, maybe i will try!

Make sure to empty the trap at the bottom of the dishwasher when you are done!

Thanks for the suggestion. Going to check it out!

I’m skeptical but we are going to try it and do a video. I hope you’re right!

Looking forward to your review video of the Royal Oak Charcoal Pellets. A couple of notes: they seem to burn hotter, produce smoke at higher temperatures than wood pellets, and they are resistant to moisture (can leave in hopper without fear of swelling like wood pellets). My go to pellets are Smokin Pecan Shell Pellets (best for smoking low & slow), Knotty Wood Almond Pellets, and Royal Oak Charcoal Pellets.

Thanks!

Another Canadian here. Just subscribed. Great video and channel - you can tell you guys have been friends for a while. I just bought a Searwood (not the XL) - long time Big Green Egg user. Haven't even done my first cook on it - raining today so starting tomorrow. I bought a DiamondKing 4"x4" smoker box and plan to put a couple briquettes on the bottom and wood chunks on top to get some extra smoke flavour. But going to do a few cooks with just pellets first.

@@old_papa very nice. Cheers. Thank you

⁠@@old_papahaha yes we have! That’s awesome, we plan to try a smoker box as well to try to get that charcoal smoke flavor. Thanks for subbing!

They were! Especially tossed, in my opinion.

Plan to try it and do a video on it, but I have my doubts about whether it will produce the same level of charcoal flavor. What say you?

Idk, will be interesting to see

That's good to know! I'll have to start buying off Amazon instead of getting the little packets at the store. Cheers!

Yep I purposely went long before the first clean to see if I could cause a legit flame up doing normal operation like what happened with the SF. (I should have mentioned that I did empty the ash pan and tray system before this). Happy to report no flare ups!

@TBH-Grillin Yep, the Smokefire would have been lit up like a Christmas tree if it were left go that long without a cleaning ...... how well I know 🙄 This unit is a night and day difference from the Smokefire, 100% better in every way in my eyes, except for maybe not having 4 wheels. It is a bit akward if you have to move it, but nothing deal breaking.

Good stuff. Much happier with this ash/grease system.

Sounds good! Do you also empty the diffuser after/before every cook? Thanks brother! 🍻

@@TBH-Grillin 9 out of 10 times yes, because it is so fast and easy. My other pellet grill was such a pain. I've had the XL600 almost 3 months and usually use use it 2 to 4 times a week. When I smoke a brisket I use the top rack with an aluminum turkey tray on the bottom rack with water, same for pork butt but no water in the pan. When I clean the grill and my top rack is in place, I put all the components of the inside on the top rack to empty out the grill. My old grill had monstrous big & heavy grates & a huge diffuser I could never find an easy convenient landing spot for them. Once your smoker body has grease and ash caked together (like a film) I'd rather scrape it down then try to vacuum, I used a vacuum the first time I cleaned it and found it unnecessary and not as good, never used it again. Also, I pull out the entire big cleanout tray after I clean the grill and rest it on (over) a trash can and scrape all the junk through the hole into the can, that's way easier than bending over to scrape the debris from the big cleanout tray to the smaller aluminum throwaway tray. EZ-PZEE.

@@EricNagy-jk8vh Good stuff! I'm actually trying to figure out what kind of thing I can buy to store all my Searwood crap. I've got to figure out where to put the pellets, griddle insert, crafted insert, sear grate, rotisserie, rotisserie baskets, and the skewer accessory on the way. I don't want to keep running back and forth to the garage when I want to do multiple things, so I'm looking for some kind of nice deck box to use, but something that won't be ruined by the grease and can handle a little heat if I want to swap accessories right after a cook.

@@TBH-Grillin Deck boxes & small PVC garden storage (cabinets) and install shelves, hooks or wire racks work well. I sift pellets when I get them and store them in a 5 gallon bucket with a lid. The Oklahoma Joe pellet bucket is easy for sifting and storage. If you have a covered area a steel rolling tool cabinet works well but not water tight. I have accessories for 4 grills/smokers so I'm always looking for storage. Your bottom shelf is plenty of room for 3-5 inch high plastic containers with a lids, I keep my scrapers and brooms under the grill and haven't had a heat issue yet.

🍻🍻

Cheers!

Yeah so Weber makes a pizza stone accessory that goes on their “Weber crafted” attachment. But I just put a pizza stone right on top of the grates and it came out nice. Was stone, not steel though. If you watch our “Weber Searwood - is it worth the hype?” Video, it makes a very short appearance about half way through.

Is it distracting for you? Others seem to like it.

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.

The bigger one, the XL 600

Was hoping it was not the XL... 800 vs 1200 is a big difference

@@dominikzolkos you mean price wise? Whether it’s worth the extra $300 depends on your cook needs. I do up to 6 racks of ribs at once so it’s necessary. The griddle insert that we seared on in this video will fit both.

It is strange. Why always to the right?

We had a brown out on sunday in the middle of a sunny (and hot) day right in the middle of a searwood cook. Power came back after a few seconds. I'm thinking that's what happened during the brisket cook overnight. I just don't know why none of my clocks were blinking.

The point was very moist as you’d expect, more so than the flat. Glad to hear the water pans solved it! We actually had a brown out today during a cook, so I’m thinking that’s what happened the other night.

It’s a short cut from the full video, to be smoked brisket steps in 60 seconds. To see the rest, you can watch the full video.

Awesome, congrats! That’s a nice Father’s Day gift. 🍻

I don’t usually smoke boost for an entire cook. For ribs, the first hour. For brisket, the first two hours. And you don’t have to do it; I’m just after max smoke flavor.

Thanks and welcome!

Hmm... maybe they sold out. Here's another option. Exact same basket, just with different branding. amzn.to/3RExBjB I've updated the link in the description as well.

@@TBH-Grillin thanks! So many of these on Amazon. All made in the same factory in China I'm sure lol

@@michaelgartman4320 Yep, exactly, all with company names they pulled out of a hat. For example, this one's made by GazyGrill 😂 Hey - If it works, it works :)

Nice! Yeah, the searwood has been very good so far. Better in several ways than the smokefire from our experience so far. Thanks for subscribing!

Thanks! I'm talking to them on the phone right now as a matter of fact! Will update shortly.

The first rep hadn't heard of any such reports but is going to have Weber's "Pellet Grill Specialists" call me back. I'll be waiting with baited breath 🍺

You are exactly right, every rig is going to have hot spots. The trick is to know them and use them to your advantage!

@TBH-Grillin Yep, these people would all be a mess cooking over a live fire. That's a true juggling act there.

Yes doody calls. She makes an appearance in our next video as well :) she always knows when to do it.

Well w/o the water pan you’re looking at dry brisket. We didn’t have issues with clearance 🤷🏻‍♂️

@@TBH-Grillin totally agree you have to use the water pan. I just think that top rack is very close to the lid, and on any smoker there is a lot of heat there.

I do agree with tikkin11 about the top rack being shorter I do hate that you lose that much space if your smoking on top rack, the water pan is a must if doing long cooks on this.

@@TBH-Grillinfor clarification, do you believe the water is necessary as well in the pan, or just heat deflection? I ended up with a dry brisket after making a few mistakes, and am trying to narrow down what exactly did it. I had a pan underneath with only the fat in it to render tallow, no water. I also cooked fat side down, and then doubled down with a foil boat where I had meat side up in the boat. So yeah, epic fail. Obviously the point was fine, but definitely my worst flat ever

@@user-ko8lz6zq7b definitely water in the pan. Sometimes I add apple juice to it as well. Fat cap up is a must on pellet grills I’ve found. Otherwise the the top (non fat cap) gets a bigger smoke ring but ends up dry and cracked. What temp were you cooking at?

Yes, cheers brother! Appreciate the feedback. Hopefully the Searwood does you right! 🍻

Yes, it is. But use it to your advantage (if you have a searwood) and it will be okay.

Yup 👍🏼

Thanks brother (or sister)!

Interesting!

And take a shot!

Interesting. Doing a brisket on the top rack for an upcoming video right now actually. I did one a few weeks ago on the top rack as well and it was not dry at all. I assume you put a water pan under it? We will do a thermal video on the top rack based on your suggestion!

@@TBH-Grillin so that was a mistake that I made during my cook was not putting a water pan underneath. There is also a guy sambosplace is what the channel called I believe and his brisket came out dry. Not have the water pan underneath I know did hurt my brisket though going to try another one very soon though

Since there’s some direct flame action on these pellet grills that can smoke AND sear, the water pan may be necessary. Just watched sambo’s video and the water pan may be too small. The diffuser over the firebox throws flames to the left and right of the center and, as we know from our last video, the right side is the hot side. His flat is on the right and is exposed outside the water pan. I also cook at a lower temp and let it go as long as it takes. Current brisket cook is pushing 19 hours. All that said… it could just be one of those random things with brisket 🤷🏻‍♂️

@@TBH-Grillin I decided to do another brisket started it last night at 11pm at 180 for two hours then went to 200 for another two hours then 215 for an hour then 225 I’m at 152 at the point have three big water pans under it with my flat on the very left top rack, looking really good so far amazing bark and starting to feel really soft I’ll post another video when I’m done.

@@TBH-Grillin also 19 hours is pretty long, my first brisket was 17lbs took me about 17 hours. Good luck with your brisket hope it turns out great, can’t wait for the video

Sidekicks

We did not swap the grates, but both were used and had very similar profiles. Now that you mention it, we'll swap the grates and take another look.

First time doing it in this much detail but i can say for sure that my previous Weber smokefire was also hot on the right side.

Haha yes indeed. They are thermal af.

When traeger sends us free sh** 😂

Looks that way….

Haha that’s the technical term as a matter of fact 😅

I do have the sear grate! Have used it many times but will do a video with it too.

Luckily no, this is from Weber: “This cooktop is transformed under extreme heat and pressure that case hardens and bonds the surface, reducing the ability for moisture to collect and rust to form. Then it’s pre-seasoned with food-safe oils that condition the metal for an extra boost of rust resistance and a natural, easy-release cooking surface that makes it ready to use right out of the box. No use of coatings means it’s safe for metal tools. Simply remove your existing grates, place the griddle into the grill and enjoy making smashed burgers, bacon, eggs, fajitas, and stir-fries.”

Used to go to 100 in the past and somehow ended up with a less juicy result, so started going to 90 and had great results and stuck with it. I’ll give 100 another shot though. Cheers! 🍻

@TBH-Grillin hmmm interesting 🤔...was that also using a griddle to reverse sear? I never trust just 1 temp probe either so I'll use a Meater and also the instant probe to verify...lots of variation in probes unfortunately...

It was actually a skillet on the stove but basically a griddle. I don’t trust the connected probes fully either. Definitely use an instant to verify.

I did Ribeyes to 110 with smoke boost - reverse seared on the craft sear insert, coated em with wagyu tallow 1st and they were amazing!

I did Ribeyes to 110 with smoke boost - reverse seared on the craft sear insert at 600 degrees, coated em with wagyu tallow 1st and they were amazing!

Cheers brother!

So far we can definitely recommend the searwood, but have no experience with the reqtec backyard beast. Let us know what you choose!