The chart is only if you are using a griddle (fine print at the top). I think it would be useful to crank the grill to manual-10 leaving the top open and then cover with slices of white bread to see how the temperature varies when grilling. As far as I can see, you are the only TH-camr providing truly useful real-world information about this grill. Thanks!
@Food. Thanks for the supporting words. Appreciate you. I’m wondering if that fine print is t a subliminal to buy the griddle? 🤔. I completed a biscuit test wide open. Need to do one as a follow up with the lid down, then open, then down. Thanks again!
BL and @Food…. I’ve honestly think I cracked the code here….. I went through all my documentation several times, including the paperwork you get with the griddle…. Nothing… zip…. Nada…. No charts, no nothing. Scan the QR code and get into the digital world of it…. Same as the paper copies. So….. I’m with 99.99999 certainty that when they mention “Griddle cooking” “Foods for griddling”. They are using the word “Griddle” as a verb and not a noun for the accessory they now offer. Think of a black stone gas griddle…. No hood to close, so you’re open lid “griddling” food on a flat surface. Now, why this chart is not featured ANYWHERE I can find, is a fumblerooskie on Weber’s part. Thanks for checking in!!
Love the video Sambo! I got hungry just watching it. Just finished putting the grill together. Anxious to start using it. Thanks also for the great video summarizing your 2 month experience with it. Helped me make the decision to jump in! Good stuff.
My thoughts on the manual mode would be first set the temperature on the Searwood leaving the lid closed. Once the temperature is reached, switch to manual mode (choosing the number to go along with the set temperature), open the lid, begin the cooking, while closing the lid from time to time. So if you want to sear steaks or grill hamburgers, set the temperature to 600 with lid closed, once achieved, switch to 10 on Manual Mode, open lid and start searing/grilling.
@user. I am willing to bet against that. Simply because temp mode is modulated off the inner probe. Manual mode is full speed feed of pellets and fan. You can visibly see the pellet level dropping in the hopper like an hourglass. To me, that means arriving at grill temp much faster. Time will tell. Doing it now. 😉
Sambo, Thank you for this review! I ended up gifting my Weber Genesis to my neighbor who had a broken Walmart grill and bought this as a replacement. I've done ribeyes, burgers, pulled pork, chicken thighs, hot dogs, brats and salmon so far in the week I've owned it. It definitely doesn't replace my offset smoker but to impart some wood flavor on something without having to start and tend a fire, or to do some ribs without having to load wood into the smoker...priceless. Build quality is typical Weber and it does a good job at searing thick cut steaks withought having the sar plate. Thanks again for the great content!
@Ok, thanks for the supportive words!! I appreciate you. With many budgets tight, and the experience I had with the SmokeFire, I want folks to have all the info before dropping 1200 in coin. Thanks again!
Bob, thanks for the supportive words! Good luck with your research. I don’t hold back. If it’s great, I’ll tell you. If I screwed up, I’ll tell you. If it sucks, I’ll tell you! Cheers!!
I purchased a few days ago after reviewing most pellet smokers for a few weeks and found Sambo's Place. I found his reviews and felt very comforting to purchase the unit. I did purchase a Traeger Timberline but did not fire it up because it just seemed to only do what the others do only with a improve design and went back to the computer to do more searching and found his review's of the Weber Searwood at Sambo's Place. My smoker rusted apart and it was time to replace. The Searwood does every thing we had before plus all the others things that I dont see with other smokers. So the Traeger new not used returned and replace with the Searwood. Love this and thanks a ton btw I went from $3,300 to $1,200 for the Weber and it works perfect and its made like a tank. 🏁
Brett, I’m humbled to say the least. Appreciate you and your journey! Thanks so much for the kind words. Glad to have helped! Good luck with this versatile cooker! More content to come! Thanks again.
I am wondering if the 1-10 setting is meant for the griddle plate? Something with mass that holds heat better, and would help diffuse the heat? Otherwise, I would net $100 that they would intend for you to cook with the lid closed. You can sear with a closed lid, and probably get more Evan cooking.
These videos are what being an “influencer” is should be about. Weber products have historically represented brand equity that consumers relied on. The Smokefire was a misstep that I was fortunate enough to miss, but the Searwoood seems to represent a comeback. I have discovered that my Searwood and I are learning together, as you refer to as “muscle memory “. I did some deep dives into temp variations, but as a pellet grill novice, I have discovered that all grills in this category are dependent on a PID algorithm that have inherent variation. I have learned a few adjustments depending on the cook, and net results are improving with every cook, looking more to more of your experiences , and really appreciate your videos. You were brutally honest about Smokefire, (think Windows Vista) which only adds to your integrity regarding opinions on Searwood.
Carter, thank you for the supportive words. I appreciate you! Indeed any new cooking device is a learning curve. I totally failed last night trying the griddle with smash potatoes…. In the rain…. That was my second try with the griddle and I’m still unpacking the results. I give a lot of credit to these folks who have cooking channels, it’s an art form that many have of them have found a creative niche in. I still feel as tho I’m fumbling along doing the camera work and cooking myself. Just a polliwog in a lake of walleye! But thanks for the support. Windows vista…. I do recall, but I’ve always been a Mac guy. 😉. Enjoy your new grill!! Keep us posted.
The Smokefire is an awesome cooker. Sears meat easily. I’ve darn near worn an original out over the last 4 years. I just added a second one. I’ll probably get a searwood too. I must just be lucky. 🤷🏼♂️
Peter, thanks for checking in. I’d say you had manufacturing luck! Good to hear they’re still rolling!! In retrospect, learning this new SearWood, I prolly sealed my own searing fate by insulating the hood of my SmokeFire. Having said that, the other issues were pure QC. Enjoy your cooks!
I wonder Sambo, didn’t you put that same tape on your SmokeFire that you also tried on your Searwood to stop the smoke from leaking out? I also have the SmokeFire EX6 Gen 2, and it gets too 600 degrees and sears steaks all the time. Maybe by adding the tape to the SmokeFire you altered its ability to perform.
I’m always a bit giddy when seeing folks treat a pellet grill like it’s an offset. They aren’t. Technology and scientific experiments have proven many of the old methods inferior. My favorite is the notion that you have to cook BBQ at 225 or lower to achieve good results. Followed by rendering the fat through the meat to keep it moist. 😁
i will say this my smoke fire the ex4 can grill and flame with the best of them so you may want to differentiate between the two grilles ex6 vrs ex4 , the ex4 can get up to 600 hundred degrees easy and it will grill and sear with ease, it is however smaller than the ex6 so that may be why
your videos are awesome. you don't come across as a shill and i believe you're telling it like it is. other people are obviously bought & paid for by the company that makes the grill they're "reviewing" but i buy into your genuineness. maybe i'm just a sucker but i don't really think so.
A.C. As I stated in my most recent, I’m not sponsored, I don’t care about the $$, just trying to help. If something is a POS, I’ll tell you! Cheers and thanks!
Thanks for all the content in regards to both smokefire and now searwood. Waiting for it to be available in Europe still :/ Been all over the web to figure out what to get. Masterbuilt XT, Louisiana Founders Legacy edition, Pitboss pro series etc etc. There have been a lot of terrible stories, but thinking that if I buy a Weber then it won't be all that bad regardless. Worst part is that no matter which one I have mentioned above, they are all very expensive in EU due to taxes etc. I was even tempted to pull the trigger on the Smokefire stealth edition, as they are on a 30% discount sale. Just don't want to, after watching your vids... Rather just wait and get the new one instead.
Simon, you’re very welcome. After using this for almost 3 months, I can say without hesitation 2 things. 1. The SmokeFire is a better smoker. Rate it 11/10. 2. The SearWood far more than excels at everything the SmokeFire tried to do and more, from cooking to ash and grease mitigation. So I can live with it being an 9/10 smoker. Good luck with your acquisition! Thanks for checking in!
@@sambosplace thank you for talking the time with that comment. So as you rate the other one higher on smoking (at the moment smoking is not a huge priority to me), how do the two pits compare on flavor profile? I mean the smokefire is very similar to a regular grill with the flavorizer bars with the New one having one big manifold. Does it change up a lot on the flavor or?
Simon, couple things. I could never figure out my SmokeFire as a true griller/searer. Some have, in fact, there seems to be 2 camps. Ones that do with zero issues what-so-ever, and the camp I was in where I couldn’t and had multiple hardware and PID issues. To buy a SmokeFire Stealth is a roll of the dice IMHO. Full disclosure, I now run a 60/40 mix of charcoal pellets and hickory pellets. 60 being charcoal. The flavorizer bars didn’t do anything for my experience on the SmokeFire. The long, horizontal flavorizer/heat diffuser bar on the SearWood works excellent and cleans up more tidy than the bars. The experience is closer to a charcoal grill. I did some videos on that and the double sided sear grate in the “Why you should buy” video. Flavor first, always comes from your seasonings. The smoke signature flavor of the SearWood is more comprehensive because you can do more, better…. The depth of the smoke rings with the SmokeFire was more impressive and for longer smokes, really imparted a solid smoke signature. I will never go back to straight wood pellets. The charcoal pellet mix is more efficient, burns hotter and really gives an earthy flavors quite similar to lump charcoal. ❤️it. I’m not affiliated with Weber nor sponsored. In fact, I think they hate me because I speak truth. But having said that, I’d wait for a SearWood if you can, and don’t look back. It does many things well. Cheers!
@@sambosplace after your response I will def wait it out. Asked weber about a release date, but they could not supply me with one for Europe 🥲 Didn't even know you could get charcoal flavored pellets. I have a ton of things to learn about this in the future, looking forward to it 😁 Think I have seen the majority of your vids now regarding the searwood, so think I am sold to it. Just have to wait it out... Curious to see what kind of addons one should buy for it
Simon, I did go over all of the accessories that I have and suggest if you want to take full advantage of all its capabilities. I believe it was the recent “Why you should own” video. Cheers!
Infrared thermometers do not take temperatures precisely where the laser hits. Think of it as a cone, the farther away you are, the bigger the base of the cone is. Your read out will be an “average” of the temps in that cone base? These types of temp guns are not accurate when used on grill grates. They would, however, be an accurate depiction of temps on a flat griddle. I sold these things for 3 years and had to dispel the misinformation about how they work. Try throwing a thin piece of steel on the grates and then use the gun about a foot from the surface, you’ll get a more accurate reading.
Dave, thanks for a great question. I have and I have not purposely cleaned it out yet. What I will tell you so far is there’s less ash flying around and into your cooks than with the SmokeFire, when you don’t attend to it. The right side vent on the diffuser collects ash due to the fan. I have 3 videos building in the chamber, I’m working on finishing them up, and one of them will be maintenance. Thanks for checking in!
Love the videos. Searwood is my first pellet. Learning a lot from your videos about my new grill. Your Weber response is confusing. They talk about manual mode for top open and the say to keep top closed as much as possible to keep heat in??? I used manual mode on my first cook and needed to keep the lid closed quite a bit. The app will show pit temp but the grill controller only shows your intensity level - wish it showed pit probe temp too. On your rib eyes, when you switched from smoke boost to manual mode to sear them did you close the lid to heat up the pit faster?
@youmbgt, you are absolutely correct on all of your experiences and observation! Lid closed I’ve learned for MOST of manual mode. And yes, I kept it closed to up the temp quickly. As you know, this thing spits through the fuel in manual mode. Thanks for checking in!
Nick, thanks for checking in. Yes…. I had, in my opinion, an epic fail with it last night…. In the rain.. I’m still trying to figure it out with the manual mode. It’s a huge, heavy piece of metal. I’ll keep trying and will eventually have something up soon. Cheers!
Jay, thanks for checking in! The pellet consumption is more intense on manual. But the flavors you get going from smoke to manual are indeed unmatched. Enjoy your cooks!
@Rask, they picked up just enough to have flavors, but not overpowering. Just right. Smoked about 18 minutes @ 250, turned them once. Thanks for checking in!!
Ryan, yessir…. And yessir. I should have explained myself better. I wanted a realtime cook, so the quickest way to get my grill grates down to smoking temp (so I didn’t plop the steaks on hot grates and sear) was to switch to smokeboost, 180. Wait till the grate temp dropped, apply steaks and bring it up to 250, instead of a 13 minute shutdown and restart.
@@sambosplace thanks for clarifying! Just got a Searwood last week and really like your channel. I haven't figured out if there is much of a difference between 180° and smokeboost @ 180° 🤷♂️
Ryan, thanks for the props. I appreciate you. Temp is temp. I recall somewhere I either heard, read or saw that the PID controller modulates the amount of smoke to further enhance that mode. In all honesty, both Weber pellet grills don’t need it. They PUMP the smoke for sure.
Rooshky, time will tell. It’s significantly heavy. In my assembly video I chatted while showing just how substantial it is. Solid stainless. Time will tell?
Ted, that is definitely forthcoming. I wanted to put it thru its paces first using the stock grates as it ships. Maybe I’ll do the chops tonight on the sear grate. 🤔
I will be buying mine later this summer. After I move cannot wait to get this unit and start using it. But unfortunately, I can't find this chart you're talking about. Anybody want to point it out to me
Looking really good Sambo, glad you could get some nice flames on those steaks, outside of it being slighly more 'medium' did you enjoy it? Look forward to you doing maybe some Chicken/breasts/thighs etc also.
Beautiful bon fire mode, doing the smoke then the flame , couldn't ask for anything better. In manual mode and you set it to 7 , do you also have to set the temperature as well ?
Red, thanks for the supportive words and for checking in! In short, no… Manual mode is a range of 1-10…. I’m assuming, since there’s no correlation in the manual, that 1 starts at 180 and 10 is 600 degrees with 8 variations in between. Thanks again!
I had the opposite I had lots of fire from SmokeFire in my ribeyes but not one flame on my sear wood yet. I’ve cranked it to 600 then locked it on 10 still no flames even with tons of butter. What am I doing wrong?
Steven, hmmm. Manual mode for grilling/searing worked better for me. How long are you running her in manual mode? I usually temped the grates with my temp gun and waited till at least 425. That big flavorizer should almost throw flames immediately. That situation was exactly what I had on my SmokeFire. Never seared. Never flamed up.
@@sambosplace I waited till temp hit 600 then I turned on manual mode to 10. Left it like that for about 5 minutes then opened lid and threw steak on and brushed with some butter and no flames just sizzling. 🤷🏽♂️
@@sambosplace yeah I moved it all over the grill including the cherry red area. Even slammed the meat a few times to help. I’ll try again. Maybe I’ll try a whole bucket of butter next time lol 😝
The chart is only if you are using a griddle (fine print at the top). I think it would be useful to crank the grill to manual-10 leaving the top open and then cover with slices of white bread to see how the temperature varies when grilling.
As far as I can see, you are the only TH-camr providing truly useful real-world information about this grill. Thanks!
@Food. Thanks for the supporting words. Appreciate you. I’m wondering if that fine print is t a subliminal to buy the griddle? 🤔. I completed a biscuit test wide open. Need to do one as a follow up with the lid down, then open, then down. Thanks again!
BL and @Food…. I’ve honestly think I cracked the code here….. I went through all my documentation several times, including the paperwork you get with the griddle….
Nothing… zip…. Nada…. No charts, no nothing. Scan the QR code and get into the digital world of it…. Same as the paper copies.
So….. I’m with 99.99999 certainty that when they mention
“Griddle cooking” “Foods for griddling”. They are using the word “Griddle” as a verb and not a noun for the accessory they now offer.
Think of a black stone gas griddle…. No hood to close, so you’re open lid “griddling” food on a flat surface. Now, why this chart is not featured ANYWHERE I can find, is a fumblerooskie on Weber’s part. Thanks for checking in!!
Love the video Sambo! I got hungry just watching it. Just finished putting the grill together. Anxious to start using it. Thanks also for the great video summarizing your 2 month experience with it. Helped me make the decision to jump in! Good stuff.
Joe, glad to have helped! Heard hoping you have some great cooks with it! Cheers!!
My thoughts on the manual mode would be first set the temperature on the Searwood leaving the lid closed. Once the temperature is reached, switch to manual mode (choosing the number to go along with the set temperature), open the lid, begin the cooking, while closing the lid from time to time.
So if you want to sear steaks or grill hamburgers, set the temperature to 600 with lid closed, once achieved, switch to 10 on Manual Mode, open lid and start searing/grilling.
@user. I am willing to bet against that. Simply because temp mode is modulated off the inner probe.
Manual mode is full speed feed of pellets and fan. You can visibly see the pellet level dropping in the hopper like an hourglass. To me, that means arriving at grill temp much faster.
Time will tell. Doing it now. 😉
Sambo, Thank you for this review! I ended up gifting my Weber Genesis to my neighbor who had a broken Walmart grill and bought this as a replacement. I've done ribeyes, burgers, pulled pork, chicken thighs, hot dogs, brats and salmon so far in the week I've owned it. It definitely doesn't replace my offset smoker but to impart some wood flavor on something without having to start and tend a fire, or to do some ribs without having to load wood into the smoker...priceless. Build quality is typical Weber and it does a good job at searing thick cut steaks withought having the sar plate. Thanks again for the great content!
Meat, appreciate you. Thanks for the words of support and checking in. More to come!
I appreciate how honest and detailed you are... Most reviews are so cookie cutter these days and sum it up to quickly...
@Ok, thanks for the supportive words!! I appreciate you. With many budgets tight, and the experience I had with the SmokeFire, I want folks to have all the info before dropping 1200 in coin. Thanks again!
Great channel, Sambo! I’m in the market for my first pellet grill and have been steering towards a Searwood, your videos are a big help-Cheers!!!
Bob, thanks for the supportive words! Good luck with your research. I don’t hold back. If it’s great, I’ll tell you. If I screwed up, I’ll tell you. If it sucks, I’ll tell you! Cheers!!
I purchased a few days ago after reviewing most pellet smokers for a few weeks and found Sambo's Place. I found his reviews and felt very comforting to purchase the unit. I did purchase a Traeger Timberline but did not fire it up because it just seemed to only do what the others do only with a improve design and went back to the computer to do more searching and found his review's of the Weber Searwood at Sambo's Place. My smoker rusted apart and it was time to replace. The Searwood does every thing we had before plus all the others things that I dont see with other smokers. So the Traeger new not used returned and replace with the Searwood. Love this and thanks a ton btw I went from $3,300 to $1,200 for the Weber and it works perfect and its made like a tank. 🏁
Brett, I’m humbled to say the least. Appreciate you and your journey! Thanks so much for the kind words. Glad to have helped! Good luck with this versatile cooker! More content to come! Thanks again.
Great video. Nice to see a flame !
Glad you enjoyed it. Right now it’s a promising griller!
That summer salad looks fabulous - I'm subscribing!!!!
Planet, glad to have you! Thanks and enjoy!!
I am wondering if the 1-10 setting is meant for the griddle plate? Something with mass that holds heat better, and would help diffuse the heat? Otherwise, I would net $100 that they would intend for you to cook with the lid closed. You can sear with a closed lid, and probably get more Evan cooking.
Indeed the fine print states that. Cooking with the lid closed is proving to force more heat into the grates and griddle. Thanks for checking in.
These videos are what being an “influencer” is should be
about. Weber products have historically represented brand equity that consumers relied on. The Smokefire was a misstep that I was fortunate enough to miss, but the Searwoood seems to represent a comeback. I have discovered that my Searwood and I are learning together, as you refer to as “muscle memory “. I did some deep dives into temp variations, but as a pellet grill novice, I have discovered that all grills in this category are dependent on a PID algorithm that have inherent variation. I have learned a few adjustments depending on the cook, and net results are improving with every cook, looking more to more of your experiences , and really appreciate your videos. You were brutally honest about Smokefire, (think Windows Vista) which only adds to your integrity regarding opinions on Searwood.
Carter, thank you for the supportive words. I appreciate you! Indeed any new cooking device is a learning curve. I totally failed last night trying the griddle with smash potatoes…. In the rain…. That was my second try with the griddle and I’m still unpacking the results. I give a lot of credit to these folks who have cooking channels, it’s an art form that many have of them have found a creative niche in. I still feel as tho I’m fumbling along doing the camera work and cooking myself. Just a polliwog in a lake of walleye! But thanks for the support.
Windows vista…. I do recall, but I’ve always been a Mac guy. 😉. Enjoy your new grill!! Keep us posted.
The Smokefire is an awesome cooker. Sears meat easily. I’ve darn near worn an original out over the last 4 years. I just added a second one. I’ll probably get a searwood too. I must just be lucky. 🤷🏼♂️
Peter, thanks for checking in. I’d say you had manufacturing luck! Good to hear they’re still rolling!!
In retrospect, learning this new SearWood, I prolly sealed my own searing fate by insulating the hood of my SmokeFire. Having said that, the other issues were pure QC. Enjoy your cooks!
I wonder Sambo, didn’t you put that same tape on your SmokeFire that you also tried on your Searwood to stop the smoke from leaking out?
I also have the SmokeFire EX6 Gen 2, and it gets too 600 degrees and sears steaks all the time.
Maybe by adding the tape to the SmokeFire you altered its ability to perform.
@user. You’re prolly spot on. I prolly sabotaged myself unknowingly. Leaving this one full well enough alone. 😉
I’m always a bit giddy when seeing folks treat a pellet grill like it’s an offset. They aren’t.
Technology and scientific experiments have proven many of the old methods inferior. My favorite is the notion that you have to cook BBQ at 225 or lower to achieve good results. Followed by rendering the fat through the meat to keep it moist. 😁
@@peterprescott4136how do you cook your BBQ then?
i will say this my smoke fire the ex4 can grill and flame with the best of them so you may want to differentiate between the two grilles ex6 vrs ex4 , the ex4 can get up to 600 hundred degrees easy and it will grill and sear with ease, it is however smaller than the ex6 so that may be why
Bradly, indeed. I have mentioned that in previous videos. Thanks for checking in!
your videos are awesome. you don't come across as a shill and i believe you're telling it like it is. other people are obviously bought & paid for by the company that makes the grill they're "reviewing" but i buy into your genuineness. maybe i'm just a sucker but i don't really think so.
A.C. As I stated in my most recent, I’m not sponsored, I don’t care about the $$, just trying to help. If something is a POS, I’ll tell you! Cheers and thanks!
good looking meal! that weber really does get hot!
Thanks for the supportive words! It was a bit more well done, but I was amused with the flames!!
Great looking cook!
Mike, thanks for the supportive words! Let’s hope there’s much more like that. Still learning the pit!
Thanks for all the content in regards to both smokefire and now searwood. Waiting for it to be available in Europe still :/ Been all over the web to figure out what to get. Masterbuilt XT, Louisiana Founders Legacy edition, Pitboss pro series etc etc. There have been a lot of terrible stories, but thinking that if I buy a Weber then it won't be all that bad regardless.
Worst part is that no matter which one I have mentioned above, they are all very expensive in EU due to taxes etc. I was even tempted to pull the trigger on the Smokefire stealth edition, as they are on a 30% discount sale. Just don't want to, after watching your vids... Rather just wait and get the new one instead.
Simon, you’re very welcome. After using this for almost 3 months, I can say without hesitation 2 things.
1. The SmokeFire is a better smoker. Rate it 11/10.
2. The SearWood far more than excels at everything the SmokeFire tried to do and more, from cooking to ash and grease mitigation. So I can live with it being an 9/10 smoker.
Good luck with your acquisition! Thanks for checking in!
@@sambosplace thank you for talking the time with that comment.
So as you rate the other one higher on smoking (at the moment smoking is not a huge priority to me), how do the two pits compare on flavor profile?
I mean the smokefire is very similar to a regular grill with the flavorizer bars with the New one having one big manifold. Does it change up a lot on the flavor or?
Simon, couple things. I could never figure out my SmokeFire as a true griller/searer. Some have, in fact, there seems to be 2 camps. Ones that do with zero issues what-so-ever, and the camp I was in where I couldn’t and had multiple hardware and PID issues. To buy a SmokeFire Stealth is a roll of the dice IMHO.
Full disclosure, I now run a 60/40 mix of charcoal pellets and hickory pellets. 60 being charcoal. The flavorizer bars didn’t do anything for my experience on the SmokeFire. The long, horizontal flavorizer/heat diffuser bar on the SearWood works excellent and cleans up more tidy than the bars. The experience is closer to a charcoal grill. I did some videos on that and the double sided sear grate in the “Why you should buy” video.
Flavor first, always comes from your seasonings. The smoke signature flavor of the SearWood is more comprehensive because you can do more, better…. The depth of the smoke rings with the SmokeFire was more impressive and for longer smokes, really imparted a solid smoke signature. I will never go back to straight wood pellets. The charcoal pellet mix is more efficient, burns hotter and really gives an earthy flavors quite similar to lump charcoal. ❤️it.
I’m not affiliated with Weber nor sponsored. In fact, I think they hate me because I speak truth. But having said that, I’d wait for a SearWood if you can, and don’t look back. It does many things well. Cheers!
@@sambosplace after your response I will def wait it out. Asked weber about a release date, but they could not supply me with one for Europe 🥲
Didn't even know you could get charcoal flavored pellets. I have a ton of things to learn about this in the future, looking forward to it 😁
Think I have seen the majority of your vids now regarding the searwood, so think I am sold to it.
Just have to wait it out... Curious to see what kind of addons one should buy for it
Simon, I did go over all of the accessories that I have and suggest if you want to take full advantage of all its capabilities. I believe it was the recent “Why you should own” video. Cheers!
Infrared thermometers do not take temperatures precisely where the laser hits. Think of it as a cone, the farther away you are, the bigger the base of the cone is. Your read out will be an “average” of the temps in that cone base? These types of temp guns are not accurate when used on grill grates. They would, however, be an accurate depiction of temps on a flat griddle. I sold these things for 3 years and had to dispel the misinformation about how they work. Try throwing a thin piece of steel on the grates and then use the gun about a foot from the surface, you’ll get a more accurate reading.
Frank, thanks for the info. Greatly appreciated!!
Sambo have you inspected the burn pot to see how much ash has accumulated after each of your cooks? Have you cleaned it out yet? Thank you.
Dave, thanks for a great question. I have and I have not purposely cleaned it out yet. What I will tell you so far is there’s less ash flying around and into your cooks than with the SmokeFire, when you don’t attend to it. The right side vent on the diffuser collects ash due to the fan.
I have 3 videos building in the chamber, I’m working on finishing them up, and one of them will be maintenance. Thanks for checking in!
@@sambosplace Awesome! Looking forward to it. Thank you.
Love that intro.
Thank you!!!
Love the videos. Searwood is my first pellet. Learning a lot from your videos about my new grill. Your Weber response is confusing. They talk about manual mode for top open and the say to keep top closed as much as possible to keep heat in???
I used manual mode on my first cook and needed to keep the lid closed quite a bit. The app will show pit temp but the grill controller only shows your intensity level - wish it showed pit probe temp too.
On your rib eyes, when you switched from smoke boost to manual mode to sear them did you close the lid to heat up the pit faster?
@youmbgt, you are absolutely correct on all of your experiences and observation! Lid closed I’ve learned for MOST of manual mode. And yes, I kept it closed to up the temp quickly. As you know, this thing spits through the fuel in manual mode. Thanks for checking in!
Will you have any griddle videos on this thing?
Nick, thanks for checking in. Yes…. I had, in my opinion, an epic fail with it last night…. In the rain.. I’m still trying to figure it out with the manual mode. It’s a huge, heavy piece of metal. I’ll keep trying and will eventually have something up soon. Cheers!
It must burn through the pellets fast with the grill on manual 10! I'll keep my gas grill for searing my steaks.
Jay, thanks for checking in! The pellet consumption is more intense on manual. But the flavors you get going from smoke to manual are indeed unmatched. Enjoy your cooks!
Great looking results! How much smoke flavour did the steaks pick up?
@Rask, they picked up just enough to have flavors, but not overpowering. Just right. Smoked about 18 minutes @ 250, turned them once. Thanks for checking in!!
@@sambosplace You mentioned that you dropped the temp to "Smokeboost" for the ribeye which I thought was only available at 180 degrees.
Ryan, yessir…. And yessir. I should have explained myself better. I wanted a realtime cook, so the quickest way to get my grill grates down to smoking temp (so I didn’t plop the steaks on hot grates and sear) was to switch to smokeboost, 180. Wait till the grate temp dropped, apply steaks and bring it up to 250, instead of a 13 minute shutdown and restart.
@@sambosplace thanks for clarifying! Just got a Searwood last week and really like your channel. I haven't figured out if there is much of a difference between 180° and smokeboost @ 180° 🤷♂️
Ryan, thanks for the props. I appreciate you. Temp is temp. I recall somewhere I either heard, read or saw that the PID controller modulates the amount of smoke to further enhance that mode.
In all honesty, both Weber pellet grills don’t need it. They PUMP the smoke for sure.
That diffuser though. Woo! you weren’t kidding when it was glowing red cherry! Does that affect the diffuser for its lifespan?
Rooshky, time will tell. It’s significantly heavy. In my assembly video I chatted while showing just how substantial it is. Solid stainless. Time will tell?
@@sambosplace I watched that one. I want to feel that sucker myself after how you described it.
Rooshky, perhaps I can try to get it on a parts scale at my wife’s shop.
Yep searwood does it every time
@chef, hey, thanks for checking in! So far it is seemingly a better griller than the SmikeFire for sure! Enjoy your cooks!
Great video! Have you tried using your cast iron grates?
Ted, that is definitely forthcoming. I wanted to put it thru its paces first using the stock grates as it ships. Maybe I’ll do the chops tonight on the sear grate. 🤔
I will be buying mine later this summer. After I move cannot wait to get this unit and start using it. But unfortunately, I can't find this chart you're talking about. Anybody want to point it out to me
Mark, thanks for checking in. Check in with us when you get it settled. That chart was emailed to me. Not in the manual.
Looking really good Sambo, glad you could get some nice flames on those steaks, outside of it being slighly more 'medium' did you enjoy it?
Look forward to you doing maybe some Chicken/breasts/thighs etc also.
Dazz, thanks again for your supportive words! Definitely plan on poultry and other shenanigans!! Stay tubes! Thanks!
How long did it take from 8-to-10 sear temp?
@ash, it takes a solid 12 minutes with hood closed, to get the grates up to sear temp. 15+ to get that massive griddle up to temp.
Thanks Sambo!
You bet!
Beautiful bon fire mode, doing the smoke then the flame , couldn't ask for anything better. In manual mode and you set it to 7 , do you also have to set the temperature as well ?
Red, thanks for the supportive words and for checking in! In short, no… Manual mode is a range of 1-10…. I’m assuming, since there’s no correlation in the manual, that 1 starts at 180 and 10 is 600 degrees with 8 variations in between. Thanks again!
I had the opposite I had lots of fire from SmokeFire in my ribeyes but not one flame on my sear wood yet. I’ve cranked it to 600 then locked it on 10 still no flames even with tons of butter. What am I doing wrong?
Steven, hmmm. Manual mode for grilling/searing worked better for me. How long are you running her in manual mode? I usually temped the grates with my temp gun and waited till at least 425. That big flavorizer should almost throw flames immediately. That situation was exactly what I had on my SmokeFire. Never seared. Never flamed up.
@@sambosplace I waited till temp hit 600 then I turned on manual mode to 10. Left it like that for about 5 minutes then opened lid and threw steak on and brushed with some butter and no flames just sizzling. 🤷🏽♂️
Ugh…. So sorry you’re struggling. I feel the pain. Where on the grill are you trying? Have you tried right over the cherry red diffuser?
@@sambosplace yeah I moved it all over the grill including the cherry red area. Even slammed the meat a few times to help. I’ll try again. Maybe I’ll try a whole bucket of butter next time lol 😝
Geeze…. I wish you better luck. Contacted Weber yet? Cheers!