Unleashing The Power Of The Weber Searwood Grill: A Must-watch Review!

Let's take a deep dive into Weber's newest pellet cooker, the Searwood. This is Weber's second attempt at a pellet cooker, so let's see if it's any better than the first one.

This is my review of Searwood 600 XL, the larger version of the grill. I go into all the features, what i like and don't like, and then we do a quick cook to show you how it all works.

00:00 Introduction
00:47 Outside Features
04:09 Accessories
05:40 Searing Hot & Fast
09:19 Smoking Low & Slow
10:33 Brisket Reveal
12:48 Steaks
13:57 My Thoughts

Thanks for watching!

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#grilling #pelletgrill #grillreview #webersearwood #pelletcooker

[blanning]

My step dad has a pit boss smoker and we use it almost every weekend! He smoked about 5 pork shoulders and briskets for his employees for Xmas. They were thrilled to say the least!! He just recently got a Blackstone griddle and we've used it for breakfast and supper for the 2 days we've had it. My 14 yr old daughter especially loves it!! Shes done all the cooking. Pancakes and eggs, Hibachi, Home fries, and tacos.

[armyguy]

Anyway, thanks for reviewing the Weber pellet grill. They finally may have caught up to the rest of the pellet grill products.

[scottangus]

i would like to have the griddle included in your review however; your presented the grill very well.

[AnontheGOAT]

FYI, I have the Smokefire and it absolutely can hit 600F without even breaking a sweat. So that’s not an issue”issue” it had. I have grilled many steaks on it with major success. My steaks get that charcoal grate sear every time.

[foodonfire]

The real issue with pellet smokers is cleaning/maintenance. Would be great if you made a video showing the reality of this process. Thanks. Subbed.

[SchoolHardKnocks]

I’m a SmokeFire EX6 Gen2 owner, lucky to not have the issues of other users. Family and friends love the cooks I have done with the SmokeFire including grilling at 600+ degrees.

I believe the Manual Mode is intended for when you open the lid, not leave the lid open the entire time. I do not have Manual Mode on my SmokeFire, so when I open the lid the temperature drops quickly.

I would set the temperature to 600, wait for the grill to get to temperature, then switch to Manual Mode at 10 to grill, with closing the lid when you don’t need it open. The reason for 1 - 10 is to match the temperature you are looking to maintain. So I would imagine Manual Mode 5 is equal to 300 degrees.

Also the quality of the pellets and other techniques give an amazing smoke flavor. If you want I could give you tips for a brisket or pork shoulder to get great smoke flavor.

You could use charcoal pellets to get the charcoal flavor

[armyguy]

FYI: You will get those charcoal grill marks with the Pit Boss models you don't get from the Weber XL.

[peterthebowler]

Great review. A couple of questions/comments. For the over night brisket, you had no issues with the pellets channeling and losing temp? My traeger will channel and won't finish a long cook without me pushing pellets to the center. Working on a mod now to address.

I agree with searing on a grill is better. I have a Masterbuilt gravity feed and love it. I reverse sear steaks by smoking it at 250 and finishing it with charcoal grill high heat temps. Try it. You have a charcoal grill with temp control.

[jared]

I wish i could afford a pellet grill ive wanted one for years. But i just cant afford one. I really enjoyed the video

[MarcQuist]

My understanding is that the key for proper searing is to set the temp to 600 degrees, and once up to temp, THEN switch to manual mode 10

[trailheadjunkie]

I’ve had my 600 for two months and I agree the manual mode could be better. Grilling is not its best feature but overall it’s been an amazing pellet smoker. 8.5/10.

[Randel]

I heard using the charcoal pellets is the way to go. Also I would get a full cover for your Gozney dome. My wood (bambo) got toasted leaving it uncovered. I used milk paint oil to bring it back to life. Their new cover is heavy duty and great quality. Love the content! 🍻

[cybernode]

As a previous Traeger+ user, I must say my switch to Asmoke has been a game-changer for my grilling experience. The precise temperature control feature of the Asmoke grill, paired with its portability, has significantly improved my cookouts. The convenience of the Asmoke Essential's battery power allows me to grill wherever I want, from my backyard to tailgating at games, without any hassle. I've also been exploring different flavors with the variety of wood pellets available. The smoky flavor it imparts to the food is truly unbeatable! I appreciate the thought put into the ASCA™ technology and the new FlameTech patent, it makes cooking more efficient and cleaning much easier. And the app's remote temperature adjustment and recipe sharing features are just the icing on the cake. Highly recommend to anyone looking for an upgrade in their grilling game. #Asmoke

[johnblachaniec]

Always an informative video! Hoe do you get your oven to 150 degrees! 170 degrees is my lowest!

[markscott]

After using it for while. Would you buy it again?

[corvettetexan]

I’m seriously considering this one. Are there any other brands that can sear?

[therealmrsmall]

From what ive seen so far it seems like the right and left sides are the best "sear" areas...

[ndasgupt]

Thank you very much for the review! Great job!

Seems a little finicky like to power down y is there just not just one button to do so? Same with the sear y not just be able to set a temp? Anyone know how that compares to a traeger?

Lastly seems like you can’t zone cook very easily but I guess it would be relatively easy to reverse sear those steaks

[johnfreeman]

Searing with the lid closed is the way to go. I have reverse seared 2 tri tips so far at 600 with the lid closed between turns and got an excellent sear.

Ive posted a YouTube video with the results under my account.

[corylee]

Ive yet to find a cooker ti replace my performer kettle