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A couple of things. I looked at your griddle thread, and no worries. Mine was a little blotchy and streaky at first. I think I was using too much oil. It eventually evened out though. As far as cooking on it, what I did with the smash burgers is heat up the grill (with the griddle in it) to 550...

I don't find it awkward or intrusive at all. I don't really notice any difference using the grill with it up.

Same, I added the front table as well. My strategy for manual mode has been pre-heat the Searwood to 500+ on normal mode, them switch to manual mode when I'm ready to cook. Especially with the griddle as this give the griddle time to get really hot. I agree than it loses a lot of heat with the...

I've watched all his videos on the Searwood. I know he had issues with the Smokefire. He can be a little nitpicky, but that's OK. He does bring up some real points, even if they aren't deal breakers. (Like the cover not being long enough to keep the bottom shelf dry.) Even with some of the...

I questioned whether the Searwood could effectively replace my old Genesis, but my Searwood has been a champ so far. I bought the griddle for it and wondered if it'd be effective, but that's what I've been using most of all. Smash burgers on the Searwood/griddle were fantastic. I made birra...

Nice. I bought the griddle for the searwood XL but other than the seasoning process I haven't used it yet. I like what I see here.

In normal mode it shows the actual temperature. In manual mode it shows numbers 1 thru 10.

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.