I think he's got an unhealthy obsession


 
I really like Tom and enjoy most of his reviews. Something about the Searwood just seems to have gotten under his skin that he can't let go of. It seems to me that when he reviewed the new lower-price Traeger that it also showed temps on the digital screen that were not supported by his "pucks" and other thermometers, yet he didn't complain about that. I think it is because of the SEARwood name that he is holding Weber to a really high-performance expectation.

Other than maybe the Recteq Bullseye Deluxe, I don't think that pellet grills can produce nasty hot heat the way he is looking for. I have dabbled with the Pit Boss Phoenix as my Bullsey alternative. It does great low and slow and turned out some very nice (to me at least) rotisserie chicken - a medium temperature item. But, can it really take the place of a gas grill for fast, high heat cooking? I would have to say a qualified "No." It can cook burgers or chops somewhat adequately but not sensationally. I would rather use my Ninja to get smoke effect as long as what I am cooking will fit on my small version. Otherwise, my 1st gen Summit never lets me down. We will see if it gets bumped by my Vieluxe project, but it is not likely to be ready this year.
 
I think on the Searwood he's a little "off his rails" actually IMO on his whole obsession with "searing" I think he's a bit off the rails. The only things that can do what he's after are a raging hardwood lump charcoal fire, infrared burners or direct contact to a heavy plate. He like so many others have stripes confused with "sear". And they're not
 
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