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.
FYI I just bought the Amazon baskets and 2 don’t fit my Searwood XL - the collar to collar dimension is about 18.5” so two are about 1” too long. I think there must of changed this product since this video was made.
Oh, very interesting. Yeah they must've changed it. We just got the Weber branded basket to try it out. It's much larger, but also almost double the price. Look for a video on it soon.
People saying the royal oak charcoal pellets give the same flavor as real charcoal are the same people that say their pellet grill gives as much smoke flavor as an offset does.
You can absolutely get charcoal flavor on your Weber Searwood… Royal Oak Charcoal Pellets. Plus you can blend them with hickory/other wood pellets. I use them on my Weber SmokeFire for hamburgers, hotdogs, brats, etc
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.
@@SchoolHardKnocks Sounds good. What's always confused me about the "burn hotter" thing is that it shouldn't apply to a pellet grill, because the pellet grill would adjust how many pellets it's dropping into the fire box based on the temp inside the pit. Is the point just that it will use less of the charcoal pellets than it would standard wood pellets?
We take the meat that comes off two types of cookers, taste it, and use the results to try different techniques for adding more smoke flavor on the pellet grill.
Check out Cameron’s professional flip smoke box. Learned from Mad Backyard, you load a few coals in it and can load wood chunks in it and reload as needed
I take that recommendation back. My own R&D has shows that the 6x6 diamond king smoke box is the superior item. I lit 3 briquettes until ashed over and added tons of chunks twice, for a total of 4 hours to some ribs I was doing. MAN. Perfection.😊
Apparently they make charcoal pellets I believe sambos place UA-cam channel uses them. You could also use a smoke box to try and get more smoke flavor.
I got a basket and did wings. The rub all came off and stuck to the mesh of the basket and became cement like in consistency as the grease from the chicken wings baked it on. I soaked it in a tub of soapy water overnight and then used my high pressure setting on my hose nozzle. Still couldn't get it all off. Will probably retire the basket for everything except vegetables. If the rub hadn't come off I'd probably be willing to forgive and forget. What a mess.
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?
Very nice. Great channel. Can't wait until you guys get big. Cheers 🥂 from BRANTFORD ONTARIO
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!
FYI I just bought the Amazon baskets and 2 don’t fit my Searwood XL - the collar to collar dimension is about 18.5” so two are about 1” too long. I think there must of changed this product since this video was made.
Oh, very interesting. Yeah they must've changed it. We just got the Weber branded basket to try it out. It's much larger, but also almost double the price. Look for a video on it soon.
People saying the royal oak charcoal pellets give the same flavor as real charcoal are the same people that say their pellet grill gives as much smoke flavor as an offset does.
Right. We know it doesn't, but we gotta try to maximize what we can while keeping the convenience of the pellet smoker!
You can absolutely get charcoal flavor on your Weber Searwood… Royal Oak Charcoal Pellets. Plus you can blend them with hickory/other wood pellets.
I use them on my Weber SmokeFire for hamburgers, hotdogs, brats, etc
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.
Please try this.
Wonder if they sell over in Europe
@@SchoolHardKnocks Sounds good. What's always confused me about the "burn hotter" thing is that it shouldn't apply to a pellet grill, because the pellet grill would adjust how many pellets it's dropping into the fire box based on the temp inside the pit. Is the point just that it will use less of the charcoal pellets than it would standard wood pellets?
@@danma6197 Will do. Maybe you can get them on amazon.
15:25 Use a smoke tube in the searwood for extra smoke
Yes, we intend to do a smoke box soon.
I like everything you guys are doing, but we drinking Truly out here?? Great video!
Haha yes. Seltzer on the menu so we can drink and stay hydrated!
I’ve been looking for those baskets for my searwood but the only Weber baskets I find doesn’t show as compatible..
The one we’ve been using is right here: amzn.to/4eGRZuv
Where did you find the rotisserie baskets for the Searwood?
Here you go for the basket - amzn.to/4eGRZuv
I assume you already have the rotisserie itself
Awesome wing cook. How do you go about cleaning these rotisserie type containers? Subbed
I put mine in the dishwasher which has a steam and high heat setting. Comes out almost brand new. Thanks for subbing!
Great video guys.
Thanks, cheers! 🍻
How can you compare two different types of cookers?
We take the meat that comes off two types of cookers, taste it, and use the results to try different techniques for adding more smoke flavor on the pellet grill.
Good stuff gents! Those wings look 😋
They were! Especially tossed, in my opinion.
WOW! They all look delicious. My one concern is that you spent a fortune on the Kamado, didn't you have enough money for store bought starters? LOL
Haha good question. Always gotta save where possible!
Royal Oak charcoal pellets for your Weber
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
Check out Cameron’s professional flip smoke box. Learned from Mad Backyard, you load a few coals in it and can load wood chunks in it and reload as needed
Thanks for the suggestion. Going to check it out!
I take that recommendation back. My own R&D has shows that the 6x6 diamond king smoke box is the superior item. I lit 3 briquettes until ashed over and added tons of chunks twice, for a total of 4 hours to some ribs I was doing. MAN. Perfection.😊
@@mdamiano88I was just looking at the diamond king! Will order.
Apparently they make charcoal pellets I believe sambos place UA-cam channel uses them. You could also use a smoke box to try and get more smoke flavor.
We tested out the charcoal pellets last night as a matter of fact. Video coming out soon!
Cool watch it when it does
I got a basket and did wings. The rub all came off and stuck to the mesh of the basket and became cement like in consistency as the grease from the chicken wings baked it on. I soaked it in a tub of soapy water overnight and then used my high pressure setting on my hose nozzle. Still couldn't get it all off. Will probably retire the basket for everything except vegetables. If the rub hadn't come off I'd probably be willing to forgive and forget. What a mess.
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!
Take a shot every time you hear money
Haha, there’s a recipe for alcohol poisoning