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My concern was (is) whether the Searwood can provide enough heat to make it effective.

Ha ha. As a matter of fact I did just that this morning. I put a cast iron pan on the lower grate and cranked it up to 575. Left it there for 5 minutes. Then I switched the Searwood to manual mode at level 10 and dropped 1/4 pound of 85/15 ground beef in the and smashed it with a heavy spatula...

I feel as if it would never really get hot enough, or retain heat well enough to be effective on a pellet grill like the Searwood. Think smashburgers and the like. Has anyone used one of these on a Searwood/Smokfire or similar pellet grill?

I've had my 22 inch WSM for 4 or 5 years now, and the 18.5 before that. First smoke of the Spring this AM and I notice that the dome lid temp gauge is reading 340+! The CyberQ probe at the grate is 230. I dangled another iGrill2 probe through the top vent and it reads 223 nearer the top. So...

Generally, I use lump for shorter cooks like ribs or chicken. I use briquettes for long cooks like pork shoulder or brisket. Or sometimes I'll start a long cook with lump, then feed with briquettes later in the cook if I need to add fuel. I find it difficult to get through a 12+ hour cook using...

Ha ha. I'm here to learn, not teach! Of course, pretty much everything I've learned about the WSM has come from this site. Great resource. Hope I can add something to it.

Long time lurker who finally registered. I've had an 18.5 in WSM for 7 years (I think it's 7 anyway) and just recently bought a new 22.5 inch WSM to replace it. (Selling the 18.5 to a friend...a steal for him.) Anyway, looking forward to participating after all this time.