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
 
Well, Larry, you know I personally like "stripes" but only as decorations. I do get that they don't equate with really searing meat. Even at that, most pellet grills aren't going to give you bold stripes or a real sear. I agree with what you said that there are much better choices for that. So maybe a pellet grill can be an occasional substitute for charcoal or gas for grilling burgers, etc., but that is not their highest and best use.

I have not used a Recteq Bullseye Deluxe, but I do think that it is the one real exception as it seems to get extremely hot - although Tom wasn't satisfied when he couldn't really get it to NINE HUNDRED DEGREES! Even on this grill, that extreme temperature doesn't come without a price both in pellet consumption and wear and tear on the not overly robust construction.
 
Yeah. Honestly tastes are a little different. Me? My fav way to do a burger is a nice thick one maybe 1/3lb. On the pellet grill to get some smoke for a bit on Super Smoke. Then before the meat's had a chance to really "cook" but it has dried the surface a bit, I crank the pellet grill (either one it doesn't matter) to 450. By the time 450 shows up or a touch prior the burger will have a pretty nice Maillard crust, it will be very juicy and tender. And taste more like a steak than something else. Not into making them crispy :D No right or wrong. Just what I like
 
You must log in or register to reply here.

 

Back
Top