I enjoy your videos. I just upgraded from a Smokefire to Searwood. I love both, but the Searwood is more versatile. Can you guys stop drinking the Truly junk and get some good bourbon? Everything will cook and taste better!😜
@@TBH-Grillin Thanks! Enjoyed all of your Weber videos. Trying to make a new grill decision! I have a Lodge griddle as well I might use with my next pellet grill purchase.
@@TBH-Grillin About to return the Traeger 620 silverton I got at costco recently. Just doesn't get hot enough for shorter cooks without issues. Also looking at Rectq Dualfire 1200 (EXPENSIVE), and maybe even a Pitboss that has the sear grate opening.
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...
@@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.
135 is the perfect temp your videos are great!!!
Thank you sir!
Yeah I think searing from 90 degrees to 20 or 30 degrees higher gives you less pink inside more brown edges.
Yes I assume you are right.
I’ve done my share of reverse searing. Smoke to 115-120 then sear to 130. It will be a good medium rare.
You are correct. I’ve over cooked them trying to follow that in the past so was extra careful. You can cook more but you can’t uncook!
Can you do a video on cleaning the griddle?
Will try soon!
I enjoy your videos. I just upgraded from a Smokefire to Searwood. I love both, but the Searwood is more versatile. Can you guys stop drinking the Truly junk and get some good bourbon? Everything will cook and taste better!😜
Hahaha, we enjoy some bourbon for sure, but with the amount we drink while grillin, we'd be in the hospital with liver disease if it was all bourbon!
What temp is the grill probe
Not sure I understand the question fully. At what point do you want to know the grill probe temp?
“We should cook it more.”
Yeah, you pulled it darn near blue rare, lol
Indeed 😂
That steak was never 119
Perhaps my probe was off
Approximately how much time would you say it too from when you pulled it at 180*, (cranked it to 10) until the griddle reached 500*?
15 - 20 minutes. The griddle is sturdy and takes a bit to get super hot.
@@TBH-Grillin Thanks! Enjoyed all of your Weber videos. Trying to make a new grill decision! I have a Lodge griddle as well I might use with my next pellet grill purchase.
@@ninetres187 which pellet grills are you considering, besides the searwood?
@@TBH-Grillin About to return the Traeger 620 silverton I got at costco recently. Just doesn't get hot enough for shorter cooks without issues. Also looking at Rectq Dualfire 1200 (EXPENSIVE), and maybe even a Pitboss that has the sear grate opening.
This topic is so complicated. Wish we could discuss in the basement over beers haha.
Should get the sear grate and try the same cook. If nothing else, it gives you an excuse to have another great steak!
I do have the sear grate! Have used it many times but will do a video with it too.
@@TBH-Grillin which is a better sear for the steak?
I think you should smoke till ya hit 100 and then sear...I bet you'd have better results and more smoke flavor...just my opinion is all 🤷♂️
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!
Great video. Cheers 🥂
Cheers brother!
I need to get me one of those thermal thermometers lmao
Haha yes indeed. They are thermal af.
Is this the bigger Weber or the smaller one?
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.
@@dominikzolkoshow is it different?
Size. The 600xl gives basically twice the cook space of the standard.
Ah yes, the thermal thermometer, of course. Well done
Haha that’s the technical term as a matter of fact 😅
What really disapoints me is the whole smoker is made in China. 😫
Welcome to the modern world my friend.