Recent content by Derrick H

Brisk It pricing and the accompanying teaching app really could disrupt the market, if it is made of quality materials and lasts.

Probably trying to get out ahead of the $399 Brisk It grill coming soon too. Their entire lineup is competitively priced and targets beginners. I hate the name, but this Smoque seems to be a really good option. Geared for people who only want to smoke, it seems. The sub-$1000 market is getting...

First thing I am going to do next time is bump the temp to 250 to start the cook. Maybe bump it to 275 when the stall hits. 220 was just torture.

Thanks. When it hit 150, it stayed there for about 3-4 hours. I pumped it up to 250, then 270 to push it through. We had a quick power outage When it hit 192 and that put the grill into shutdown mode. I had guests coming a couple of hours from that time so I just decided to take it off, let it...

There was a very little liquid in the pan, but not enough to affect anything. I only let it rest about 2 hours, but after eating, it was fine. Just the pull was not fall apart at all. For all I know it was the cut of meat that I got. The good thing about this hobby is practicing and...

Update - The pork turned out good. Not as tender as I wanted but it was good. One thing I think I figured out about the Searwood is that it does not like drip pans. It was in the stall for hours, I mean like 3-4 hours. Then once it got out of it, it was very slow to climb in temps. I was...

Trying out an overnight cook on the Searwood. A single butt at 220 all night long. I put it on at 10 p.m., won't touch it until the morning. I debated between 200 and 220, but 220 should be fine. Not wrapping and using the pan to catch drippings. One thing I am noticing is how much smoke the...

My wife really doesn't like overly smoky foods, so she loves the pellet smoker meals. I still have my kettle so I will cook on that when it's just for me. I like having an entire slab of ribs just for me, haha.

Happy Birthday! That looks great. How long did you cook it?

Yes, next time I will just go with 250. I was watching college football and wanted to rush it a bit. I did no wrapping or spritzing this time. Turned out well but would be even better at 250 vs 275.

I have had it for about a month now, it is the smaller one. I have put it to work since I got it. I have made pizzas, salmon, pork ribs, wings, roasted veggies, beef ribs, etc. I have done a lot of cooking on it. I love it. It is quick to come up to temp, it is very efficient with the pellets...

I had a free weekend so I smoked some babybacks in the Searwood. I did about 45 minutes of Smoke boost then smoked the ribs at 275 for about 4 hours. Turned out well, but I probably will either lower the temp or cut back to time because the ribs were almost too tender as they were falling apart...

He still thinks the SF gen 2 is one of the best pellet cookers he has used. With that said, he has a million smokers/grills he cooks with, so who knows how many times he actually used it. He said the video will be an in-depth comparison between the SF and SW. I will definitely post the link when...

Harry Soo just got sent a Searwood, he says the in-depth review should be up soon.

Agreed. The Searwood has taken all the failings of the SmokeFire and put the solutions into the Searwood. I would recommend the Searwood to any and everyone looking for a pellet cooker. I am completely blown away. The cooking is great, but the fact I can do a "deep clean" in about 5 minutes is a...