Interesting experiment and thanks for trying. Im with you 100%. I have tried Royal Oak Charcoal but honestly I’m not impressed compared to regular wood pellets and don’t see the benefit that I was hoping for. To me its a waste of money. For ribs I use Bear Mountain wood pellets and happy with almost all their flavors. I also love Smokin Pecan Pellets made with real pecan shells. If I had to go to all this trouble of bumping temps up and down every 30 minutes, then I will just use a stick burner and use the same time requirements to play with the fire or if I wanted charcoal flavor then go right to a true charcoal burner pit.
I actually used a offset for many years and got a grilla grillz silverbac pellet smoker/grill for convenience. I had to experiment for a while to get close to a offset flavor that I like. Got a smoke tube and actually crushed up real charcoal and wood chips. It gives me the flavor I like and about 5 hours of smoke. After about three hours I start spritzing every 30 minutes so that smoke flavor sticks real good. Also I use a water pan. Ribs on top rack with water pan underneath them. With brisket and pork butt I set the water pan away from the stack and put the meat over by the stack. Sounds crazy but it’s worked for me.
Sounds like you’ve got a good routine. I also like to use a water pan, if nothing else than for the drippings not gumming up the bottom of the pit. Smoke tube, yes! I use one often now as well. I put pellets and wood chips in it. Might have to try actual charcoal in it! How do you like the grilla?
@TBH-Grillin old standard treger pro 22 charcoal pellets didn't have any flavor to me so I stick with hickory, oak blend bear mountain just recently tried there chophouse which was hickory,mesquite,oak
Depends on what you are doing. For hot cooks like smoke-fried basket wings, I’d go straight royal oak charcoal. For traditional low n slow cooks like pork but, I’d with either a mix or just wood pellets (or Smokin’ Pecan, which is our favorite! ua-cam.com/video/5tLkfve0YtA/v-deo.html )
@@LordRabidKL You are exactly right. I used to putz around with my weber smokey mountain, which was a pain in the arse compared to the "set and forget" of the Searwood, but the smoke flavor was definitely a cut above. My goal is to find the best solution for more smokey flavor on a pellet smoker. Doubtful it will be at the same level, but we will give it our best shot!
Thanks brother! Yes, 100% agree. If someone put both racks in my face and said I could only choose one, I would have certainly gone with the wrapped and sauced rack. I guess that's why they say, don't judge a rib by it's cover! 🍻🍻
About a week ago i smoked baby backs seasoned with salt, pepper, and garlic. Used 100% royal oak charcoal pellets and had very similar results as you. Very little pull back, but they tasted great.
That just tells me it’s what I need to make breakfast on my Dutch oven pan. I can open the vent on the drip pan, set it to high and not get a smoke flavor on my eggs and bacon. I don’t always want smoke flavored pellets or meat. Salt and pepper works great 👍
I have a SmokeFire and get pretty good results with Lumberjack Char Hickory. Not the greatest charcoal taste but the smoke flavor seems better. I've been playing around with mixing some Lumberjack mesquite pellets at a 3 to 1 ratio and that gets a pretty good smoke flavor. Now on beef, 100% mesquite is excellent and doesn't provide the same harshness you get from smoking with mesquite on a kettle or offset, its more mellow but noticeable nonetheless. I enjoyed the video, thanks!
Thanks brother! I’ve always been afraid of mesquite because I’ve had meat come out tasting like a house fire when using it. But I need to give it another shot.
Ok first off GR8 video, I like how u compared th 2 styles of cook even though it wasn't meant to happen but as for th pellets my guess again just my 2 cents is th charcoal burns too clean. U could try a trick I use and see if it works for u. I get a small aluminum loaf pan and poke holes on each side and just a few at th bottom, I'll light up 3 charcoal briquettes ashed over place them in th pan and th pan to one side of th cooker but make sure it's not next to your thermal couple it will throw internal temps off... from here you could add a chunk of cherry wood or whatever and it'll keep smoak rolling thru th cook.. maybe add another chunk per hour or as needed or even 2 chunks but I like to add lill by lill. anywhoo thanks for th video and good luck n God Bless
I think you are correct. “Too clean” is why we don’t get enough smoke unless cycling the set point. We will be using a method similar to yours soon! Cheers! 🍻
Lone star came out with a wood chip that works in their auger they claim the wood chips give more smoke flavor. To be honest my little 200.00 electric smoker made bomb brisket and ribs and was always very happy with the wood chip smoke flavor even more so then pellets. You should be the guinea pig and see if those wood chips will work in the Weber searwood I know that video would get a bit of views cause I’d sure like to use those chips if they work. I’m thinking of trying it in mine.
@@TBH-Grillin lone star wanted more smoke flavor so they worked with a company to make the wood chips way smaller. So they so on their pellet smoker the recommend a 50/50 blend of chips to pellets. I may try and call them to see if they really did make changes to their auger to allow them to use them.
I've been tempted to buy some lone star wood chips, but I haven't wanted to risk it. I have filled a smoke tube with 60% percent pellets 40% wood chips, and have good success.
@@TonyBallard-t6n very true I’ve also used a smoke box along with my searwood and have had good results as well. What I think my going to though is small wood chunks that have bark on them with charcoal I haven’t had the charcoal raise my temps at all so I’m comfortable with them. I’ve heard many times bark is were most lignins are and that’s the smoke flavor you get in your food.
@@TonyBallard-t6n also the more research I’ve done the more cautious I’m getting with trying them. I’ve heard they can strip your gears for the auger even
So I use RO charcoal pellets. I played around with a mix two years ago and let’s just say that was an experiment in futility. When I go 100% RO, 12:46 I get a smoke taste. I’m going to preface this post though: if I want smoke flavor, my $3k pellet is not my first choice; not for smoking and wanting 100% wood smoke. Thats what I have a KJ for. My pellet smoker/grill is for quick cooks…I treat it like a gas grill. It’s not that I don’t like RO pellets….i use them for what is convenient and quick.
@@TBH-GrillinI’ve been testing different mixtures with the RO pellets for a few years. I find a 25% RO charcoal pellet to 75% wood pellet (I blend traeger pecan/ mesquite 50/50 to get my 75%) produces a nice smoke flavor. You get the subtle charcoal flavor with a nice heavier wood smoke flavor with the above mentioned blend. I’ve recently started testing cooks with smoke tube add on in my P&S Maverick 1250 with a blend of mesquite charcoal/ pecan shavings in the smoke tube. I just tested this combo on a few racks of St. Louis ribs. Produced near stick burner results.
Sounds like you're working too hard. Why not go 100% with the charcoal pellets ONLY and cook them as normal? Typically, I believe you should only see a very thin light blue smoke if your going for good flavorful food. If you see tons of white "Dirty" smoke, I'm told that is definitely NOT what you want to cook with because usually Dirty White Smoke is very bitter and that transfers to your food. I'd try cooking with pure Charcoal pellets and cook everything the way you normally do. You may be surprised!
Interesting experiment and thanks for trying. Im with you 100%. I have tried Royal Oak Charcoal but honestly I’m not impressed compared to regular wood pellets and don’t see the benefit that I was hoping for. To me its a waste of money. For ribs I use Bear Mountain wood pellets and happy with almost all their flavors. I also love Smokin Pecan Pellets made with real pecan shells. If I had to go to all this trouble of bumping temps up and down every 30 minutes, then I will just use a stick burner and use the same time requirements to play with the fire or if I wanted charcoal flavor then go right to a true charcoal burner pit.
Yep, I hear you. I like bear mountain as well.
The clouds at 3:30 are outstanding! Enjoying your channel.
Wow, I hadn’t even noticed. Now that you mention it, I went back and looked and they do look really cool. Thanks for watching!
I actually used a offset for many years and got a grilla grillz silverbac pellet smoker/grill for convenience. I had to experiment for a while to get close to a offset flavor that I like. Got a smoke tube and actually crushed up real charcoal and wood chips. It gives me the flavor I like and about 5 hours of smoke. After about three hours I start spritzing every 30 minutes so that smoke flavor sticks real good. Also I use a water pan. Ribs on top rack with water pan underneath them. With brisket and pork butt I set the water pan away from the stack and put the meat over by the stack. Sounds crazy but it’s worked for me.
Sounds like you’ve got a good routine. I also like to use a water pan, if nothing else than for the drippings not gumming up the bottom of the pit. Smoke tube, yes! I use one often now as well. I put pellets and wood chips in it. Might have to try actual charcoal in it!
How do you like the grilla?
@ love it. No hot spots. Cooks even throughout the entire grill.
I tried charcoal pellets but went back to good old bear mountain hickory and oak. Straight forward at 250.
What’s your smoker?
@TBH-Grillin old standard treger pro 22 charcoal pellets didn't have any flavor to me so I stick with hickory, oak blend bear mountain just recently tried there chophouse which was hickory,mesquite,oak
If you own a pellet grill and are cooking for people who aren't fans or haven't acquired the taste of smoke this is a great option
Good point.
So, would you suggest a 50/50 mix of grill master blend and Royal Oak charcoal or just go100% Royal Oak charcoal pellets
Depends on what you are doing. For hot cooks like smoke-fried basket wings, I’d go straight royal oak charcoal. For traditional low n slow cooks like pork but, I’d with either a mix or just wood pellets (or Smokin’ Pecan, which is our favorite! ua-cam.com/video/5tLkfve0YtA/v-deo.html )
Can you link me to that strapped light on your handle of the Searwood? Great idea!!
Sure thing, here you go! www.acehardware.com/departments/outdoor-living/grills-and-smokers/grill-lights/8083950
Have you tried a smoke tube of the Royal Oak?
Not yet, but we are going to try the smoketube with RO and a smokebox with lump and wood chunks soon.
Nice I can’t wait for that
I have the 600 and am blown away at how well it cooks bbq but some things just don’t have that smoke taste
@@LordRabidKL You are exactly right. I used to putz around with my weber smokey mountain, which was a pain in the arse compared to the "set and forget" of the Searwood, but the smoke flavor was definitely a cut above. My goal is to find the best solution for more smokey flavor on a pellet smoker. Doubtful it will be at the same level, but we will give it our best shot!
Doesn't the top rack in the Searwood run hotter than the lower rack?
So we've heard. Been meaning to do a thermal camera test to verify. Will do so and post it at some point.
Great stuff once again gents! I know you said the unwrapped rack was better, the but wrapped/sauced rack looked like a million bucks. 🍻
Thanks brother! Yes, 100% agree. If someone put both racks in my face and said I could only choose one, I would have certainly gone with the wrapped and sauced rack. I guess that's why they say, don't judge a rib by it's cover! 🍻🍻
About a week ago i smoked baby backs seasoned with salt, pepper, and garlic. Used 100% royal oak charcoal pellets and had very similar results as you. Very little pull back, but they tasted great.
Interesting, so we have a pattern. Thanks for confirming! 🍻
That just tells me it’s what I need to make breakfast on my Dutch oven pan. I can open the vent on the drip pan, set it to high and not get a smoke flavor on my eggs and bacon. I don’t always want smoke flavored pellets or meat. Salt and pepper works great 👍
Good thinking!
I used 2 parts wood to 1 part charcoal. My ribs got the pull back turned out great
that's great. What's your rig?
@@TBH-Grillin I have a series 5 Pit Boss vertical smoker.
@@darylbusch1851 sweet, that might have something to do with it
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Should try the pecan shell pellet. Hearing a lot of good things about them
Yep, we ordered a batch and will be doing a video on them soon!
I have a SmokeFire and get pretty good results with Lumberjack Char Hickory. Not the greatest charcoal taste but the smoke flavor seems better. I've been playing around with mixing some Lumberjack mesquite pellets at a 3 to 1 ratio and that gets a pretty good smoke flavor. Now on beef, 100% mesquite is excellent and doesn't provide the same harshness you get from smoking with mesquite on a kettle or offset, its more mellow but noticeable nonetheless. I enjoyed the video, thanks!
Thanks brother!
I’ve always been afraid of mesquite because I’ve had meat come out tasting like a house fire when using it. But I need to give it another shot.
Ok first off GR8 video, I like how u compared th 2 styles of cook even though it wasn't meant to happen but as for th pellets my guess again just my 2 cents is th charcoal burns too clean. U could try a trick I use and see if it works for u. I get a small aluminum loaf pan and poke holes on each side and just a few at th bottom, I'll light up 3 charcoal briquettes ashed over place them in th pan and th pan to one side of th cooker but make sure it's not next to your thermal couple it will throw internal temps off... from here you could add a chunk of cherry wood or whatever and it'll keep smoak rolling thru th cook.. maybe add another chunk per hour or as needed or even 2 chunks but I like to add lill by lill. anywhoo thanks for th video and good luck n God Bless
I think you are correct. “Too clean” is why we don’t get enough smoke unless cycling the set point. We will be using a method similar to yours soon! Cheers! 🍻
why do you need a pull back? pro's get theirs by starting off with a push between bones to give it a start..done is done pull back or not..
In the past, my most tender results have been on racks that had pull back. 🤷♀ But these were good, too, so to your point...
Didn’t see this one coming😊
What did you think it would be? :)
Curious why you went 2 : 1 instead of 50/50 blend?
Heath Riles runs 100% Royal Oak charcoal pellets on his rib cooks and it looks pretty smoky. Wonder what's going on...
@@johnfreeman440and he has pull back too
See above. We did 50/50 the other day and it wasn’t great. Prefer 2-1 but honestly straight wood pellets for ribs.
Lone star came out with a wood chip that works in their auger they claim the wood chips give more smoke flavor. To be honest my little 200.00 electric smoker made bomb brisket and ribs and was always very happy with the wood chip smoke flavor even more so then pellets. You should be the guinea pig and see if those wood chips will work in the Weber searwood I know that video would get a bit of views cause I’d sure like to use those chips if they work. I’m thinking of trying it in mine.
Im going to check this out and let you know if we are willing to risk it!
@@TBH-Grillin lone star wanted more smoke flavor so they worked with a company to make the wood chips way smaller. So they so on their pellet smoker the recommend a 50/50 blend of chips to pellets. I may try and call them to see if they really did make changes to their auger to allow them to use them.
I've been tempted to buy some lone star wood chips, but I haven't wanted to risk it. I have filled a smoke tube with 60% percent pellets 40% wood chips, and have good success.
@@TonyBallard-t6n very true I’ve also used a smoke box along with my searwood and have had good results as well. What I think my going to though is small wood chunks that have bark on them with charcoal I haven’t had the charcoal raise my temps at all so I’m comfortable with them. I’ve heard many times bark is were most lignins are and that’s the smoke flavor you get in your food.
@@TonyBallard-t6n also the more research I’ve done the more cautious I’m getting with trying them. I’ve heard they can strip your gears for the auger even
You need to do the test with wood pellets and temp probes, and then repeat with charcoal. Science... Also, those dogs. lol😋
Dogs are the stars of the show 🍻
Dang I just checked their website they are sold out
The charcoal pellets? Amazon has it, check the link in the description.
@@TBH-Grillin no I was going see if lone star had those wood chips. They are sold out right now
So I use RO charcoal pellets. I played around with a mix two years ago and let’s just say that was an experiment in futility.
When I go 100% RO, 12:46 I get a smoke taste.
I’m going to preface this post though: if I want smoke flavor, my $3k pellet is not my first choice; not for smoking and wanting 100% wood smoke. Thats what I have a KJ for.
My pellet smoker/grill is for quick cooks…I treat it like a gas grill.
It’s not that I don’t like RO pellets….i use them for what is convenient and quick.
I hear you. Stay tuned to see if we can figure out the best mix of things to make it happen with the ease of a pellet smoker!
@@TBH-GrillinI’ve been testing different mixtures with the RO pellets for a few years. I find a 25% RO charcoal pellet to 75% wood pellet (I blend traeger pecan/ mesquite 50/50 to get my 75%) produces a nice smoke flavor. You get the subtle charcoal flavor with a nice heavier wood smoke flavor with the above mentioned blend. I’ve recently started testing cooks with smoke tube add on in my P&S Maverick 1250 with a blend of mesquite charcoal/ pecan shavings in the smoke tube. I just tested this combo on a few racks of St. Louis ribs. Produced near stick burner results.
@@markzambardino7618well that sounds promising! Will check this combo out!
Let’s see 100% charcoal and a maintained 225 for 4-5 hours before wrapping and see what that does. I’m a fall off the bone guy though
We will give it a shot!
No pellets provide a lot of smoke flavor.
We've had smokin pecan recommended as the smokiest. Going to try it out tonight! Video soon.
You making it way too Complicated Heath Riles uses RA Charcoal Pellets primarily no 5050 and runs 275 to 300 watch his video
I’ll check it out! But I do like low and slow and trying different things.
Sounds like you're working too hard. Why not go 100% with the charcoal pellets ONLY and cook them as normal? Typically, I believe you should only see a very thin light blue smoke if your going for good flavorful food. If you see tons of white "Dirty" smoke, I'm told that is definitely NOT what you want to cook with because usually Dirty White Smoke is very bitter and that transfers to your food. I'd try cooking with pure Charcoal pellets and cook everything the way you normally do. You may be surprised!
Tried it both ways. Just looking to test out til we find the best method!
I wanted to watch this but hearing the intro with having to babysit the pellet grill turned me off! Waste of time!
Sorry to hear that. Maybe give it another shot. We’re trying different things.
Kill your music, you dont need it , gets in the way.
I’m a music kinda guy
That’s funny, I mentioned someone said to mix it with Oak and my next video is you mixing it. 😂
Ask and ye shall receive 🍻🍻