Seared Steaks on the Weber Searwood XL Pellet Grill
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- Опубліковано 26 кві 2024
- I’ve gotten so many questions about searing on the new Weber SearWood pellet grill, so today we’re cranking up the temp to put it to the test! We’ll be searing some steaks using the manual mode (and spoiler alert - we’ll also test them in the regular mode) to see how the Weber SearWood grill, well, SEARS!
As with any new grill or griddle, there was a little bit of a learning curve involved as I figured out how best to get the grill to those high temps… but in the end, we learned the best way to sear a steak on the pellet grill - and our pellet grilled steak was fantastic!
@GrillwithWeber #pelletgrill #webergrill #steaks
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SMASH THAT, SHAKE THAT, QUE THAT
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VICTORINOX 6in BONING KNIFE
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- [x] Things Needed for the GRILL:
ThermoPro Digital Probe Meat Thermometer
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Nothing beats just using a charcoal Weber. So versatile but I love how companies are improving pellet grills. I love mine.
this 100% - way too much tech and useless crap with an electronic pellet grill
I bought a Searwood 600. It’s cool, but I prefer the Master Touch kettle. The two will complement each other.
Would love to see a video on the griddle insert. Thanks
They all looked good but the second single Sirloin was the best looking of all. Thanks Neil and Amy for sharing with us, stay safe and keep up the good work, great videos and the fun you all have around there. Fred.
When you go higher temps with a pellet grill, it gives off very little smoke flavor.
I do a steak its over Kingsford charcoal and a Weber Smokey Joe.
Fantastic job Neal, steaks look incredible! The Searwood does an awesome job! Cheers bro 🍻
2nd time looked great, nice job
Good video Neil ! You make it sound more of a science. That's awesome my friend. THANK YOU FRANK FROM MONTANA.....
Glad you enjoyed it bud...cheers
I’m so glad you retested this. I’ve had a very similar experience on my Searwood. I understand the concept of manual mode continuously feeding pellets, but you just don’t get temperature out of it. Seems best for the griddle since the lid is open the entire time.
Thanks for the follow-up and testing it both ways!
One thing I did not think of was checking the App when in manual mode...we film with our phones and never use an app...interesting to see if the temps shows...
@@PelletsandPits Had to try this...I fired it up in manual mode this morning and confirmed that the temp does show in the app...I assume when using manual mode you should wait it gets to ~500ish before throwing your meat on.
How do you like the Weber as a smoker? Thinking about buying one I want a good smoker I already have a Weber grill
@@MrPhoenix1800 it’s fantastic. I used to smoke on my kettle grill. This is much easier and the results have surprisingly been better than what I was getting in the kettle. Has been working great!
@@tbobes34 sweet thanks
I love grilled vegetables especially corn on the cob. I love grilled steaks too but there is just something about grilled vegetables! That grilled vegetable salad you did looks great !
I totally agree!
I'm glad you did a 2nd cook. I did a steak last night using regular mode and it turned out great. It would be nice to have insight on the temp when in manual mode. Great video!
I have the same question , temp on manual mode and temp on regular mode , also does it put out more smoke on one mode or the other ?
I agree...my after market thermometer timed out because of to high heat...couldnt get a read out on manual mode...
@@PelletsandPitsI noticed on mine that in manual mode you don’t get a temp read on the controller but from the app it will show your ambient temp.
I did mine on the griddle insert and got a really good sear and color. It was kind of a reverse sear. Also the corners and outside edges get hotter than the middle in my experience with this grill.
thank you..il check that out...
I have bought my first pellet grill and smoker. I am watching lots of videos yours seems the best so far as it is using the grill I have. I was never able to get the app and my phone to match up, but it did with my tablet. So tomorrow I am going to try a steak and see how it does. Not on the manual but up to 575. Have you tried the Royal Oak charcoal pellets for the charcoal taste. They are great.
Steaks looked delicious Neal . The prime sirloin really came out better! You baste that one too? That grilled veggie salad was awesome! Cheers brother!
Yes sir...x2...
I did manual with thick pork chops and it seared the crap out of it. I was fantastic. My wife mentioned ever since we change to the Sesrwood everything taste better. And that’s coming from a Weber charcoal grill.
That is awesome!
I'm glad you did a 2nd cook. I said to myself, my Weber Kettle seared better but the second steak looked great
Nothing beats the open flame...
I really appreciate the honesty in these videos! The second take looked awesome. On the first, is there a chance having several things on at once had an effect on heat absorption in the smoker whereas the second had all the heat entirely dedicated to one steak?
Yes...I think a lot went wrong...opening the lid as much as we did...that had a huge damper..im sure...and when running in manual mode...you dont get temp numbers...second time was no opening lid...and used temp guide...I knew exactly what temp..etc
@@PelletsandPits either way, from what it sounds like you got to eat steak 2 days in a row, I believe that’s called a “happy accident”. Keep up the great content!
#2 looks so much better - I could "see" that the smoker was way hotter, and the result was obviously much better - Thanks Neal - Cheers!
Thanks bud...
Great video. Thank you for showing its capabilities. I am on the fence about purchasing this one. Would love to see if you could redo the original test with the grill loaded up with steaks. The ability to sear 1 at the end is not enough to sell me on it. Thanks for all you do.
fair point...
I’ve done multiple steaks on mine and the entire grate area will sear (when setting a temp like he showed with the second steak).
And... Reserve the basting until after the sear. @@PelletsandPits
Making me want a steak!
Saw another video doing biscuit tests on the XL. Seems the middle is not the ideal spot. Would be interesting to see how it sears elsewhere.
Nice looking unit. How the direct searing compared to the Pit Boss? Wished our Pit Boss had larger area for searing.
thats expect the problem...the pit boss has open flame and no doubt thats better...But the weber has a larger grill surface for searing...
The video I was after, I'm looking at either this or the Pitboss 850 Pro series, the PB I really like the lever that opens the grates on the broiler and was wondering how the Weber would achieve this.
The Weber has a bigger heat zone...but the open flame works better....
Okay, So manual mode sucks. THANKS FOR THE REVIEW! I was curious if it actually seared. Now all we need a P&P discount code at Weber.
I think the manual mode is more for open lid cooking....it has its place...
how do you feel this compares with the recteq dualfire? it offers indirect and direct hit compartments. Thanks for your videos
Just being honest I do not know...I have never had a Reqteq
Any chance in making a comparison video? I’ve been in the market for a Traeger Ironwood and then the Weber Searwood showed up. Wondering what you thoughts are between the two pellet grills ….especially with the price difference.
I can probably work something out
I'm guessing the black cutting board that you use is made out of slate? Do you have to sharpen your knife after each use or is the slate more forgiving on the blade?
Nope...not made of slate...the brand is Richlite..recycled material...
I'm curious to see how much pellets are used in manual mode. When searing or using the griddle insert is this grill eating pellets or pretty efficient?
I honestly dont have a way to really and honestly tell..I would think yes it eats the pellets...just has to to get that hot and stay there...
Would you mind posting Weber's response in the description?
he difference between the modes is that there is a continuous feed in pellets. SO if you wanted to grill open lid with high heat you would use manual mode. that way, the grill temp does not spike up artificially and then fault out b/c it gets too hot when the lid closes.
two scenarios:
1. if you are in PID mode at 600 degrees and you open the lid, the temp will drop quick and the grill will try to recover quick. when you close the lid (at whatever time) tehre will be way too much heat in the cookbox (from trying to boost the temp with the lid open/cold air) and you'll get a "grill too hot" error. This is for safety.
2. if you are in Manual Mode 10, the grill will feed pellets consistently to hit a high temp range -- like 600. Even if you open the lid, the pellets will feed in the same frequency so when you close the lid, your grill will be just fine.
also, many have found, searing steaks in manual mode 10 is desired. they like to have the lid closed, heat that grill to manual mode 10 and get it nice and hot, then place the steaks on and when you flip, you still get nice temps steady in the cook-box. Do this on a griddle and you'll get a full coverage sear.
LMK if you have more questions!
It's called searwood for a reason 😂 proof is there.
👍👍 Another great video!!
Great Video, and appreciate you grilling the 2nd steak. I’m in the market for a Genesis 3 burner gas grill and 26” Weber Kettle charcoal grill. Do you think the searwood could do the job of both those grills? Thanks in advance for your thoughts.
Honestly...NO...thats being honest...Nothing can beat open flame...its just something different...plus the 26in weber is the same size as mine...it can do anything...Smoke a brisket...smoke 3 racks of ribs easy...bake...pizza...direct heat...etc...add the genesis...and just add the griddle insert...good to go..
@@PelletsandPits Sounds like you're saying that the Searwood isn't really that great.
@@planetfabulous5833putting words in my mouth…. I said nothing beats open flame. That includes this model and the Traeger. I have voiced several times that’s something i really like about the Lone Star and Pit Boss grills. Open flame.
Do you think this grill could replace a propane grill (if you could only have one)? How does it perform with burgers?
Thats is something i have not done...I think like everything...its a personal choice...Can it yes...its a good gas grill better...yes...is this better for low and slow...yes...just hard to know how often...how much, what. proteins..etc..
Hi, just found your channel. I am coming from a 5 year old pit boss pro 1150, and looking for a replacement now. I want a similar cooking area and ability to grill over open flame, while staying within sub 1k price range. The searwood looks like it does not provide the open flame good enough. Can you tell me what your choice would be given my requirements? thank you!
I know its a hair over 1,000...have you seen the new Titan from Pit Boss...i have one im about to review next week...that thing is a beast...Unfortunately at that price range...not many options that offter on open flame unless you stay in the Pit Boss family...
Boss, consider yourself lucky on the kids' steak choice. Our kid went from Happy Meals to Ribeyes at a very young age. $$$ 😂
hahahahahaha true....thats funny
Bring back the smokefire!
Surprised to see the lack of open flame. My smokefire does that really well and gets a great sear. Assuming the change in design to have one large flavorizor bar really dampens the ability of the flame to get access to the food
They're going to fail with this product. My smokefire runs better than any pellet I've had, they should've advertised if you can't control and cook on charcoal then don't buy a smokefire because it's very similar, not a set and forget oven
Which should I choose? I want a better smoker. Trager or Weber are my two choices I was looking at the green mountain as well
Thats a tuff decision...I have not tested the green mountain. So my opinion is based on what I have cooked on...When comparing smokers of todays technology they all are competing for BEST...if a company lags behind in technology they get left behind...both of these smokers has PID controllers....thats just a fancy way of saying computer. After that I look at features...what does the Weber offer vs the Traeger at base price and lastly what fun accessories can I purchase to tag along with that grill.
One thing I look at in pellet grills is OPEN flame cooking...neither of these have em...how important is that to you....
I bought a Searwood today. Thank you for all the help. I’ll let you know what I think after a few cooks, I’m coming from a cheap 200.00 master class electric smoker. So hopefully this will be a big upgrade for me
So basically, manual mode bypasses PID if I am understanding that correctly?
Yes...absolutely...
But can you get these results with manual mode or not?
You can because the chicken was on manual mode...
I’ll just use my grill for high temp cooks. I want a smoker to be a good smoker,
Other than the great cooking surface why use a pellet grill as a regular grill? Isn't he only good benefit being for slow cooking ribs or briskets? I am kind of lost here.
Yeah thats a long answer....BBQ in general has different target temps...mostly under 300 degrees...along with flavor from wood...its nothing compared to a gas grill...
How many grills do you have now?
Comes and goes...14
Looks good. Now all Weber has to do is sell the smoker in Indonesia.
I think you didn’t get that sear due to that mixture you applied. Just ordered one of these last night, will be my first pellet.
Awesome....let me know how you like it...
Prime sirloin looked much better. I make that same salad but add mushrooms and Cavenders Greek seasoning and let the veggies marinate in the balsamic vinegar and seasoning after they cook. I can’t keep my wife away from the mushrooms though🤤🤤
someone asked would you ruin your a5 wagyu steak with your own seasonings. my answer to them would be my money my taste i season how i want. when you buy your own a5 wagyu steaks you do you bu. 😂😂😂 cuz people love that answer.😂😂
hhahah You do you BOO>>>>> I say that everyday..ahahahha cheers
Random question just curious how many 10-12 lbs pork butts could you get on that bad boy at once.
In a fair and true number without over crowding...7 to 8
@@PelletsandPits cool. I assume all those would be on the main grate or would a couple fit on the upper rack.
Have you tried any burgers on the Searwood yet?
off camera yes...I still can not get really great sear marks...i just ot one of those grill grates from Traeger and im going to try out...dont get me wrong...the flavor is there...but lacking that flame kissed
@@PelletsandPits Thanks for that info. I am debating on whether this is the right pellet grill fro my needs.
I believe I'd have to ruin a few more steaks... anything for science! 😆
ahahhaah True...
Good video, but I feel Weber I lying. That’s not a sear, those are grill marks. Big difference.
no fighting for weber..BUT grill marks are exactly a sear....the grill marks are from the grate getting hot enough to SEAR the meat and that leaves a mark....gas grills same thing...cast iron skillet has no grates...thus creating more of a complete meat sear....but no open flame...hatch marks are common with grates...that cant happen with not enough heat
@@PelletsandPits ok, I can agree with that. So it makes sear (grill) marks vs a complete sear like you would get in a cast iron pan, over charcoal, or with a torch.
It doesn’t sear like other grills
what other grills...
Gotta stop dragging your edge on the board. Flip the knife and drag the dull side.
Not crusty enough!
pro tip, dont close the lid while your searing.
I dont think thats true...we have tried many many times now...by opening the lid...you loose a ton of heat...the pellet grill can not keep up...
No way, that is NOT a good sear!!!🔥🔥
for a pellet grill....YES....open flame no..big differences
They don't like ribeyes?!? Take those poor girls to some sort of food doctor ASAP!
hahahaha Crazy....I have tried and tried....BUT ask em about wagyu filets....hahahah only thing they want...
@@PelletsandPits You could try Al-eyes, as Al from Eat More Vegans dubbed them. He basically bought a whole ribeye and sliced steaks with the grain so the steaks would be sliced against the grain like picanha. They don't look pretty when cut, but they are supposedly much more tender.
Good evening Pellets & Pits. I'm Navy veteran(ABF1) as well, Always watching your channel for tips and stuff. Trying to figure out which one to purchase out of the Weber Or Traeger ironwood xl pellet smoker and flattop griddle. Need some help with this my brother.
Hey bud..first thanks for your service...why dont you reach out to me privately...instagram, email. fb you name it...its easier to go back and forth...
"Searing" on a pellet smoker, I wish these manufactures would just stop advertising this "feature" your never going to get a sear with indirect heat.
Interesting...thats just not true...you can absolutely get a sear with indirect heat...maybe something you prefer more...but you can absolutely sear
@@PelletsandPits I do not agree, look at that steak when you flipped it very little Maillard reaction, now compare that to your Flat Tops and direct heat grills. Pellet smokers have their place, but grilling is not part of that.
For the life of me, I don’t understand the overwhelming appeal of any meat that is not fully cooked. Yuck!!
thats a personal preference for sure...we eat tartare....raw beef...and thats not YUCK...thats fantastic
Don't like ribeyes lmfao CAP
they dont like the fat...so we dont push it...the prime sirloin was perfect for them...