Weber Searwood XL 600- weberinc.sjv.io/m5dYNq Weber Searwood 600 - weberinc.sjv.io/rQdYR5 I am an affiliate of Weber and will earn a commision from each sale. Thank you for chosing to use my links. The Searwood 600 was gifted by weber.
Nice cook! I never wrap ribs anymore, but I do spritz (with apple or pineapple juice) often and rotate them. I aim for 265 and then let them roll on my Yoder YS640. I shoot for a little higher on temp when using my Weber kettle, but basically the same concept. Anyway, I gave you a like and have subscribed. Thanks again for the great content!
After the amazing bbq chickens, I’m trying this next. Any thoughts on the “smoke boost” feature on the Searwood? Not sure if it’s worth doing for some, all, or none of the cook time. Have you experience with it?
Try without the smoke boost on your first rack. With the boost on your second rack. See which you like better. I prefer no smoke boost. You will like this method. th-cam.com/video/D9lKmoeyoas/w-d-xo.htmlsi=hQcrpTP9YFJDFOG5
I think I want to buy this smoker/grill, but given the many pitfalls of the previous pellet offering from Weber, I am going to cheer you (and others) on from the sideline for a while. Thanks for the content and please keep us updated with your likes and dislikes! I like your simple approach to these ribs.
I have not used the recteq. I can say that a friend of mine had to return the recteq they purchased… twice and ended up with the Seatwood. Both times the recteq showed up damaged.
Hopefully I will have a cleaning video done by this weekend that. you can watch. I think the way the Searwood cleans up is very convenient. I have never cooked on an Ironwood, so I can not give you any comparison advice on the two.
Seems to me that your freezer is like mine. I took my baby backs out of their packaging and vacuum sealed them. I agree with savory dry rub ribs. Good cook. What was your internal when you took them off? Or did you cook strictly to time?
I did not take the temperature. I cook ribs by feel. So when I hold up the ribs on one end with my fingers supporting as far as the can ... if they feel like they are about to break in half by thier own weight, then to me, that is done. Check out this video. th-cam.com/video/PIBVB0-_F3s/w-d-xo.htmlsi=1epVfsu0Tl3vISEw
Nice cook Johnny. How many racks of ribs do you think you could fit on that model? I'm definitely considering a Searwood, but not sure which model to get.
6 or 7 depending on how wide your ribs are. So that would be 4 or 5 on the bottom shelf and 2 at an angle on the top shelf... but if you get a few of these... then a lot. amzn.to/3WB5TYf
How much electric does this thing need to work? I have never owned a pellet grill. I'll have to plug it in to an outside outlet on my garage which is an older building (50s) and I've heard of these things setting the breaker off.
Johnny my brother; This is Tim and its been a while and I see that you have the Weber Sear Wood Grill How do you like it and what's your opinion? please let me brother God bless you.
Hello Tim. So far I like it a lot. Nice even temperature across the bottom grill grate. I love the wifi while I am not at home and the food has great flavor.
Those look good sir John, I hope you’re not converting to electric cooking now. Have you owned an older pellet grill? I’m curious to know if these newer generation ones put a better smoke quality on food compared to the older generation ones. I have a Pit Boss 820D which always manages to piss me off in smoke flavor therefore it’s 99.9% of the time covered up.
Hello Daniel, I am not converting to pellet grills. I wil still be cooking on the weber kettle and Goldens Cast iron kamado. However I will be adding more variety in my cooks. For instance, this pellet grill. Also, I don't know if you have seen my IG Reels and some TH-cam shorts where I do pizza. I plan on some long form pizza cooks. Also, I bake bread... My plan is to have some videos on focaccia and baguettes. I need to add more variety to keep "me" interested. I hope folks enjoy it.
Nice Johnny I have cooked baby back ribs and St. Louis ribs I prefer the baby ribs but in most food stores sell the package s Louis ribs in plastic wrap and look like the. Baby ribs at Costco you think the one you have St. Louis is as good as the large St. Louis small package and I know St. Louis are meager then BB which do think is better
@7:56 I am slicing the ribs bottom side up, and as I take away one of the ribs, you can see the bottom. To answer your question, no they were not burnt. There is no trying to fool the viewer on this channel.
@@HearandObserve no worries. Every pellet grill I have tried would have burned them on the bottom rack. Heat disbursement is so good on the Searwood… no burning. Also, briskets are safe on the bottom rack as well. I have a video showing that too.
You shouldn't season during "burn off" the burn off is to get rid of the factory oils and residue off the components. You should burn off and then oil it down and season over night.
Hey Eric, The burn off will burn off any factory oil and burn off any oil you spray… there is nothing in the instructions that say to do what you suggest. At 450 degrees, the grill will burn off any oils in the pellet grill because the factory uses a food grade oil. All I did was spray more food grade oil on it. You should always do what makes you feel most comfortable… as I did.
Thanks for sparing us the chewing sounds when you ate the rib. On other people’s videos, I skip the part where they eat the food because the sound of chewing annoys me.
![ILLSLICK - THE KING'S LANDING [Freestyle]](http://i.ytimg.com/vi/feIJJnNkTfk/mqdefault.jpg)
Weber Searwood XL 600- weberinc.sjv.io/m5dYNq
Weber Searwood 600 - weberinc.sjv.io/rQdYR5
I am an affiliate of Weber and will earn a commision from each sale.
Thank you for chosing to use my links.
The Searwood 600 was gifted by weber.
I’m look at the non-XL version! Thanks for the video, and I look forward to a couple more before I pull the trigger.
Hope you enjoy.
just got my searwood xl sunday and made st louis ribs last night, probably the best i have ever made!
Awesome!
Thanks Johnny! Great job - I love your clear and deliberate style.
Thank you kindly!
Wow! That smoke ring is impressive!
It really is!
Nice looking ribs, Johnny! That new toy did a great job! With a little help from you, of course 😀 👍😋
Thanks 👍
Good stuff! Thanks for sharing.
Thanks for watching!
Hey Johnny...those Ribs look mighty fine...definitely cooked to perfection. Cheers 🍻
Hello Stephen!
Just how I like my ribs. Looks like that searwood did a terrific job
Thanks Rusty.
Excellent looking ribs, that’s a great first cook on the Searwood
Hello Mark! Thank you.
Nice cook! I never wrap ribs anymore, but I do spritz (with apple or pineapple juice) often and rotate them. I aim for 265 and then let them roll on my Yoder YS640. I shoot for a little higher on temp when using my Weber kettle, but basically the same concept. Anyway, I gave you a like and have subscribed. Thanks again for the great content!
Thanks, I appreciate it.
Thanks for all the great content. Learned quite a bit since I started following
My pleasure!
love weber grills. my ex4 smokefire does amazing ribs.. great cook, johny
Thanks Scotty!
Nice job, Johnny!! I've been happy with how my Searwood preforms but I still need to setup the app!!! ha ha
lol. Thanks for coming by Ricer.
Looks pretty gr8 Johnny! Love me some dry rub ribs too! GR8 cook! ~Chris
Thanks for watching Chris!
Great video! I'm thinking of buying a Searwood 600. Can you tell me what the measurements are of the upper grill grate? Thanks.
9.5x23.75. This is definitely the best pellet grill I have ever had in my backyard.
This rack looks great bro!
Thanks 🙏
After the amazing bbq chickens, I’m trying this next. Any thoughts on the “smoke boost” feature on the Searwood? Not sure if it’s worth doing for some, all, or none of the cook time. Have you experience with it?
Try without the smoke boost on your first rack. With the boost on your second rack. See which you like better. I prefer no smoke boost. You will like this method. th-cam.com/video/D9lKmoeyoas/w-d-xo.htmlsi=hQcrpTP9YFJDFOG5
I think I want to buy this smoker/grill, but given the many pitfalls of the previous pellet offering from Weber, I am going to cheer you (and others) on from the sideline for a while.
Thanks for the content and please keep us updated with your likes and dislikes! I like your simple approach to these ribs.
Thanks.
@@B_L_Smith I am shocked that Weber is going to replace your Smokefire. That news may be enough to get me to purchase a Searwood. Thanks for the news.
Have you used a rec tec at all? Trying to decide between the two
I have not used the recteq. I can say that a friend of mine had to return the recteq they purchased… twice and ended up with the Seatwood. Both times the recteq showed up damaged.
Unfortunately I am very undecided between buying this searwood or the ironwood (not the new version which is too expensive). Do you have any advice?
Hopefully I will have a cleaning video done by this weekend that. you can watch. I think the way the Searwood cleans up is very convenient. I have never cooked on an Ironwood, so I can not give you any comparison advice on the two.
Seems to me that your freezer is like mine. I took my baby backs out of their packaging and vacuum sealed them. I agree with savory dry rub ribs. Good cook. What was your internal when you took them off? Or did you cook strictly to time?
I did not take the temperature. I cook ribs by feel. So when I hold up the ribs on one end with my fingers supporting as far as the can ... if they feel like they are about to break in half by thier own weight, then to me, that is done. Check out this video.
th-cam.com/video/PIBVB0-_F3s/w-d-xo.htmlsi=1epVfsu0Tl3vISEw
Nice cook Johnny. How many racks of ribs do you think you could fit on that model? I'm definitely considering a Searwood, but not sure which model to get.
6 or 7 depending on how wide your ribs are. So that would be 4 or 5 on the bottom shelf and 2 at an angle on the top shelf... but if you get a few of these... then a lot.
amzn.to/3WB5TYf
@@Viewtoagrill Thanks!
How much electric does this thing need to work? I have never owned a pellet grill. I'll have to plug it in to an outside outlet on my garage which is an older building (50s) and I've heard of these things setting the breaker off.
I use my standard 120 outlet and have had no issues with blown fuses or anything else.
@@ViewtoagrillOk thanks for your response. Been researching for a few months and I like the look of the Searwood.
It is a good pellet grill I enjoy using it a lot.
Awesome!!
Thanks😊
Johnny my brother; This is Tim and its been a while and I see that you have the Weber Sear Wood Grill How do you like it and what's your opinion? please let me brother God bless you.
Hello Tim. So far I like it a lot. Nice even temperature across the bottom grill grate. I love the wifi while I am not at home and the food has great flavor.
Beautiful
Thanks 😊
Those look good sir John, I hope you’re not converting to electric cooking now. Have you owned an older pellet grill? I’m curious to know if these newer generation ones put a better smoke quality on food compared to the older generation ones. I have a Pit Boss 820D which always manages to piss me off in smoke flavor therefore it’s 99.9% of the time covered up.
Hello Daniel, I am not converting to pellet grills. I wil still be cooking on the weber kettle and Goldens Cast iron kamado. However I will be adding more variety in my cooks. For instance, this pellet grill. Also, I don't know if you have seen my IG Reels and some TH-cam shorts where I do pizza. I plan on some long form pizza cooks. Also, I bake bread... My plan is to have some videos on focaccia and baguettes. I need to add more variety to keep "me" interested. I hope folks enjoy it.
Nice! So this grill is doing what it's supposed to do. 😅 That's quite some smokering.. someone had good dinner. 🍻
Thanks for the suggestion!
What kind of sprayer are you using?
This is what I am using.
amzn.to/3yeyaKh
Nice Johnny I have cooked baby back ribs and St. Louis ribs I prefer the baby ribs but in most food stores sell the package s Louis ribs in plastic wrap and look like the. Baby ribs at Costco you think the one you have St. Louis is as good as the large St. Louis small package and I know St. Louis are meager then BB which do think is better
I actually prefer the baby back ribs as well. I think they have a meatier bite.
You didn’t show the bottom. Was it burnt?
@7:56 I am slicing the ribs bottom side up, and as I take away one of the ribs, you can see the bottom. To answer your question, no they were not burnt. There is no trying to fool the viewer on this channel.
Your right my bad, usually pellet grills when cooking on the bottom rack burn the meat. Nice job, and again I should of been more observant
@@HearandObserve no worries. Every pellet grill I have tried would have burned them on the bottom rack. Heat disbursement is so good on the Searwood… no burning. Also, briskets are safe on the bottom rack as well. I have a video showing that too.
❤🔥
🔥
You shouldn't season during "burn off" the burn off is to get rid of the factory oils and residue off the components. You should burn off and then oil it down and season over night.
Hey Eric,
The burn off will burn off any factory oil and burn off any oil you spray… there is nothing in the instructions that say to do what you suggest. At 450 degrees, the grill will burn off any oils in the pellet grill because the factory uses a food grade oil. All I did was spray more food grade oil on it.
You should always do what makes you feel most comfortable… as I did.
Thanks for sparing us the chewing sounds when you ate the rib. On other people’s videos, I skip the part where they eat the food because the sound of chewing annoys me.
You’re welcome 😊. I don't wear a mic during the taste test because of that reason.