Thanks for addressing my comment my second brisket came out much better than my first. I actually used three water pans to make sure to protect the brisket. My brisket actually got done at 180 and another guys was done around 180 as well. Your brisket had awesome jiggle and definitely looked fully rendered. Was the point dry at all or just the skinny flat at the end? Mine came out almost perfect so I’m getting used to my smoker now.
The point was very moist as you’d expect, more so than the flat. Glad to hear the water pans solved it! We actually had a brown out today during a cook, so I’m thinking that’s what happened the other night.
Awesome video man, I've been looking for an upgrade and can't afford a Traeger. I was wondering about the smoke quality and flavor also how the seal is if there are any major leaks or whatnot.
Thanks! It’s not completely sealed but another guy tried sealing it and his biscuit test failed. When he removed his seal, the biscuit test worked. So apparently it’s tuned as is. You won’t get as much smoke flavor on any pellet grill as straight charcoal or wood. That said, we are experimenting with different techniques and publishing videos on it. We are narrowing it down to the best combo on the searwood. I love my searwood, I can tell you that. I use it almost every day. 🍻🍻
Generally, the purpose of wrapping is to get past "the stall" faster. The one drawback is that it steams the bark while in the wrap. I like the bark to stay crusty, so if I have the time to just let the stall work itself out over time, I do that. If want to avoid the extra hours it takes to get through the stall, I will wrap.
Once you wrap in foil then it doesn't matter if the heat comes from an oven or a smoker, just a waste of wood at that point. I don't normally wrap in foil, but if I do I shut the smoker down and switch to the oven since smoke doesn't penetrate foil anyways.
Haha, thanks. Yes I was happy. No, I never did, other than we had a brown out a week later that interrupted a cook. But on that occasion the clocks were blinking. So I’m still not sure why it stopped that one night. But it hasn’t happened again so, just one of those things 🤷🏻♂️
The first rep hadn't heard of any such reports but is going to have Weber's "Pellet Grill Specialists" call me back. I'll be waiting with baited breath 🍺
We had a brown out on sunday in the middle of a sunny (and hot) day right in the middle of a searwood cook. Power came back after a few seconds. I'm thinking that's what happened during the brisket cook overnight. I just don't know why none of my clocks were blinking.
I don’t usually smoke boost for an entire cook. For ribs, the first hour. For brisket, the first two hours. And you don’t have to do it; I’m just after max smoke flavor.
Yeah for sure. You’re just not going to get as much smoke flavor on a pellet grill. But we did try some new pellets recently and will be releasing that video next week. Closest we’ve come on the Searwood so far. After that we are going to try a smoke tube. You pay a price for convenience, but everything still comes out super good.
I’ve been debating between this and the Masterbuilt Gravity. The MB gets a lot of flack for build quality, but it seems to win every blind taste test in TH-cam videos. Have you ever smoked on that one?
@JewelShain I had never even considered masterbuilt to be honest. I just googled it and the reason it wins in taste tests must be that it’s a charcoal grill/smoker rather than pellets. These tests we’ve been doing lately have been to try to achieve a little more of that flavor you get on charcoal but without too much fuss. To your point, I see a lot of griping about terrible quality control and poor customer service. Trust me, that will matter. There’s nothing worse than being all ready for a big bbq day just to have your rig die mid-cook and then spend hours on the phone dealing with it. That said, maybe we’ll get our hands on one and give it a test in the near future!
I'm not sure the Searwood was designed for water pan use. The lid needs to be taller to allow more clearance for a big hunk of meat on that upper rack. Sure looks like a great smoker other than that.
@@TBH-Grillin totally agree you have to use the water pan. I just think that top rack is very close to the lid, and on any smoker there is a lot of heat there.
I do agree with tikkin11 about the top rack being shorter I do hate that you lose that much space if your smoking on top rack, the water pan is a must if doing long cooks on this.
@@TBH-Grillinfor clarification, do you believe the water is necessary as well in the pan, or just heat deflection? I ended up with a dry brisket after making a few mistakes, and am trying to narrow down what exactly did it. I had a pan underneath with only the fat in it to render tallow, no water. I also cooked fat side down, and then doubled down with a foil boat where I had meat side up in the boat. So yeah, epic fail. Obviously the point was fine, but definitely my worst flat ever
@@MarcQuist definitely water in the pan. Sometimes I add apple juice to it as well. Fat cap up is a must on pellet grills I’ve found. Otherwise the the top (non fat cap) gets a bigger smoke ring but ends up dry and cracked. What temp were you cooking at?
How about just leaving all that so called talo on the brisket in it natural form as fat in the first place (don’t trim it off)so you don’t have to try and add it back at the end. Especially for a long cook like you did
Yeah so Weber makes a pizza stone accessory that goes on their “Weber crafted” attachment. But I just put a pizza stone right on top of the grates and it came out nice. Was stone, not steel though. If you watch our “Weber Searwood - is it worth the hype?” Video, it makes a very short appearance about half way through.
Come on man that flat was dry and you were not happy with it your facial expression spoke volumes. Don’t trim so much off and try and add it back later
Nobody COOKS a brisket for that long. Hold it yes - cook it no. No wonder it was dry and crumbly on the flat end. You are giving the Searwood a bad name.
The camera clearly showed the flat was dry and crumbling. Also, tallow is not a secret sauce. It has been in widespread use for years right here on TH-cam.
@@sharonw1530all I can say is the brisket was delicious and juicy for me. I know many folks know about tallow, but I also know many don’t or they just pour it on top. I prefer the technique of putting it under the brisket for the rest. I think there are various ways to skin a cat. But I do thank you for your opinions and feedback. We will be doing another brisket in the near future with a different technique for comparison. Cheers
Best video you have made so far nice work! You’re the reason I bought a Searwood 600xl. Thanks for the content
Yes, cheers brother! Appreciate the feedback. Hopefully the Searwood does you right! 🍻
Won a Searwood in a raffle. Paid $20 for the tickets. Best $20 I’ve ever spent. I love it! Use it more than I probably should.
Wow that is a awesome! I use it 5 times a week 😂
Thanks for addressing my comment my second brisket came out much better than my first. I actually used three water pans to make sure to protect the brisket. My brisket actually got done at 180 and another guys was done around 180 as well. Your brisket had awesome jiggle and definitely looked fully rendered. Was the point dry at all or just the skinny flat at the end? Mine came out almost perfect so I’m getting used to my smoker now.
The point was very moist as you’d expect, more so than the flat. Glad to hear the water pans solved it!
We actually had a brown out today during a cook, so I’m thinking that’s what happened the other night.
Awesome video man, I've been looking for an upgrade and can't afford a Traeger. I was wondering about the smoke quality and flavor also how the seal is if there are any major leaks or whatnot.
Thanks! It’s not completely sealed but another guy tried sealing it and his biscuit test failed. When he removed his seal, the biscuit test worked. So apparently it’s tuned as is.
You won’t get as much smoke flavor on any pellet grill as straight charcoal or wood. That said, we are experimenting with different techniques and publishing videos on it. We are narrowing it down to the best combo on the searwood.
I love my searwood, I can tell you that. I use it almost every day. 🍻🍻
Oh man brisket and bleu cheese, those sound like awesome sliders!
They were amazing!
Great cook!! I just assembled my new Searwood 600 today (a late Father’s Day gift…) and did the burn off-Can’t wait to try a brisket!! 🥩👍🏼
Awesome, congrats! That’s a nice Father’s Day gift. 🍻
New to brisket, why no wrap on the smoker?
Generally, the purpose of wrapping is to get past "the stall" faster. The one drawback is that it steams the bark while in the wrap. I like the bark to stay crusty, so if I have the time to just let the stall work itself out over time, I do that. If want to avoid the extra hours it takes to get through the stall, I will wrap.
Once you wrap in foil then it doesn't matter if the heat comes from an oven or a smoker, just a waste of wood at that point. I don't normally wrap in foil, but if I do I shut the smoker down and switch to the oven since smoke doesn't penetrate foil anyways.
Did you ever find out why your smoker shut itself off?? It's always great when a cook turns out so well, you can see it on your face.
Haha, thanks. Yes I was happy. No, I never did, other than we had a brown out a week later that interrupted a cook. But on that occasion the clocks were blinking. So I’m still not sure why it stopped that one night. But it hasn’t happened again so, just one of those things 🤷🏻♂️
Excellent video my man, appreciate your effort and time to do this! It looks amazing 👏👏👏👏....did you end up emailing Weber about the shutdown? 🤔
Thanks! I'm talking to them on the phone right now as a matter of fact! Will update shortly.
The first rep hadn't heard of any such reports but is going to have Weber's "Pellet Grill Specialists" call me back. I'll be waiting with baited breath 🍺
Excellent
🎉
Just found (& subscribed to your channel). Enjoy your content, just got the xl600 so good timing,
Awesome! We share tips and tricks here so don’t be shy with your experience 😊 🍻🍻
@@TBH-Grillin@TBH-Grillin Thanks; doing an overnight brisket on it now.
@@dennismorgan8295let us know how it turned out!
@@TBH-Grillin@TBH-Grillin Ovrcooked it a little impressed with the XL600, though!!
Great channel!
Thanks and welcome!
24 hours!? Epic indeed. lol
Yup 👍🏼
Also wanted to let you know that I have not experienced a random shutdown on mine yet, used it quite a bit hopefully it was a one off occurrence.
We had a brown out on sunday in the middle of a sunny (and hot) day right in the middle of a searwood cook. Power came back after a few seconds. I'm thinking that's what happened during the brisket cook overnight. I just don't know why none of my clocks were blinking.
So, do you often have to use the 'smoke boost' option for an entire cook?
I don’t usually smoke boost for an entire cook. For ribs, the first hour. For brisket, the first two hours. And you don’t have to do it; I’m just after max smoke flavor.
Do you still find that the Searwood doesn’t have as much of a smoky flavor as others like the Kamado?
Yeah for sure. You’re just not going to get as much smoke flavor on a pellet grill. But we did try some new pellets recently and will be releasing that video next week. Closest we’ve come on the Searwood so far. After that we are going to try a smoke tube. You pay a price for convenience, but everything still comes out super good.
I’ve been debating between this and the Masterbuilt Gravity. The MB gets a lot of flack for build quality, but it seems to win every blind taste test in TH-cam videos.
Have you ever smoked on that one?
@JewelShain I had never even considered masterbuilt to be honest. I just googled it and the reason it wins in taste tests must be that it’s a charcoal grill/smoker rather than pellets. These tests we’ve been doing lately have been to try to achieve a little more of that flavor you get on charcoal but without too much fuss. To your point, I see a lot of griping about terrible quality control and poor customer service. Trust me, that will matter. There’s nothing worse than being all ready for a big bbq day just to have your rig die mid-cook and then spend hours on the phone dealing with it. That said, maybe we’ll get our hands on one and give it a test in the near future!
@@TBH-Grillin Thank you for your reply! I hope you do get to test one!
You might want to turn the music down in the background or turn it off completely.
Is it distracting for you? Others seem to like it.
7:53 Dog in back lol 😅
Yes doody calls. She makes an appearance in our next video as well :) she always knows when to do it.
I'm not sure the Searwood was designed for water pan use. The lid needs to be taller to allow more clearance for a big hunk of meat on that upper rack. Sure looks like a great smoker other than that.
Well w/o the water pan you’re looking at dry brisket. We didn’t have issues with clearance 🤷🏻♂️
@@TBH-Grillin totally agree you have to use the water pan. I just think that top rack is very close to the lid, and on any smoker there is a lot of heat there.
I do agree with tikkin11 about the top rack being shorter I do hate that you lose that much space if your smoking on top rack, the water pan is a must if doing long cooks on this.
@@TBH-Grillinfor clarification, do you believe the water is necessary as well in the pan, or just heat deflection? I ended up with a dry brisket after making a few mistakes, and am trying to narrow down what exactly did it. I had a pan underneath with only the fat in it to render tallow, no water. I also cooked fat side down, and then doubled down with a foil boat where I had meat side up in the boat. So yeah, epic fail. Obviously the point was fine, but definitely my worst flat ever
@@MarcQuist definitely water in the pan. Sometimes I add apple juice to it as well. Fat cap up is a must on pellet grills I’ve found. Otherwise the the top (non fat cap) gets a bigger smoke ring but ends up dry and cracked. What temp were you cooking at?
How about just leaving all that so called talo on the brisket in it natural form as fat in the first place (don’t trim it off)so you don’t have to try and add it back at the end. Especially for a long cook like you did
I’ve done that too. I prefer this method.
Can you use a pizza steel on the bottom shelf, as a heat shield?
Yeah so Weber makes a pizza stone accessory that goes on their “Weber crafted” attachment. But I just put a pizza stone right on top of the grates and it came out nice. Was stone, not steel though. If you watch our “Weber Searwood - is it worth the hype?” Video, it makes a very short appearance about half way through.
I saw no smoke every time you opened it
Hmm, plenty of smoke. Maybe we need a new camera!?
Come on man that flat was dry and you were not happy with it your facial expression spoke volumes. Don’t trim so much off and try and add it back later
It was excellent, I ate it for days
Nobody COOKS a brisket for that long. Hold it yes - cook it no. No wonder it was dry and crumbly on the flat end. You are giving the Searwood a bad name.
SOMEBODY does because I do and it came out amazing. But thanks for the input.
The camera clearly showed the flat was dry and crumbling. Also, tallow is not a secret sauce. It has been in widespread use for years right here on TH-cam.
@@sharonw1530all I can say is the brisket was delicious and juicy for me. I know many folks know about tallow, but I also know many don’t or they just pour it on top. I prefer the technique of putting it under the brisket for the rest. I think there are various ways to skin a cat. But I do thank you for your opinions and feedback. We will be doing another brisket in the near future with a different technique for comparison. Cheers
Sorry had to double the speed of the video, and mute the sound. To much talk dude.
I’ve been known to ramble. Good thing closed captions are available!
A bit much, on the mansplaining?
Say what?