Recent content by Todd NC

This is also what I refer to as a “sear”. Grill lines do nothing for me.

I started this thread some time ago and bought the Searwood 600. I’ve smoked on it, grilled on it, and have even seared on it. For me it has worked flawlessly. I haven’t watched any of the videos being referenced, but one could nitpick any grill if they want to. Would I buy another 600 if I had...

You are correct. One of the models I was looking at was a Fender and my mind slipped while typing out the post. My age is catching up to me.

Thanks for the advice. Looking forward to getting past the finger soreness, but I know it will pass.

Happy Father’s Day to all the dads out there. We celebrated a day early so that Sunday could be a relaxing day not filled with a lot of food prep. Grilled an Iberico pork shoulder steak and a smallish sirloin. We first had Iberico pork at a restaurant in Asheville, NC and it was excellent. Both...

I’ve found that it does add more smoke flavor to my cooks.

If I were to do it again I would by the XL. We don't often cook for a lot of people, but there have been a few times I wish I had the extra space on the grate. I'm not dissapointed in anything that the 600 provides, though.

Your rib roast looks delicious, Larry, and that’s a great looking crowd. I like your detailed thought process and contingency planning. I’m often given a hard time for planning out my alternatives. I think it’s the German in me.

These are interesting. The green logo and Nike-like swoosh represent True and Newport cigarettes. I worked at the company that made those. That company was sold and no longer exists, but the brands do and are made by another company now. There is an interesting documentary on Zippo lighters. The...

Sorry for your loss,Larry.

I’ve only had mine for 5 months, but it’s been trouble-free so far.

Larry is right. Cooking on the upper rack with a pan underneath does make for an easy cleanup.

You can easily fit three racks on the 600. I’ve found the smoke flavor to be mild, but it’s to our liking. Using smoke boost does amp it up as well. Almost everything I’ve made on my 600 has turned out really good, and the food that didn’t was my fault (e.g. overcooked wings and ribs)...

Nice! A well-cooked piece is delicious, and I appreciate the simple seasoning. Please post pics.

I’m a flank steak fan and like to use a balsamic/olive oil/dijon mustard-based marinade. Yours looks really good and you hit the perfect doneness on that in my opinion.