Oleg Karpu
New member
Weber Searwood Pellet Grill Open Cook Chamber
New Searwood pic.
- Thread starter Bob Erdman
- Start date
Weber Searwood Pellet Grill Open Cook Chamber
LMichaels
TVWBB 2-Star Olympian
Looks about exactly like I imagined it would. So now instead of an E/W burner gas grill we have an E/W wood burner
Bob Erdman
TVWBB All-Star
I hope that's not a liner inside the hood, unless it's stainless. I don't see flavorizer bars either.
BFletcher
TVWBB Honor Circle
That's what Larry suspected a few days ago and it sure looks like he's right.
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Paul Warner
TVWBB Pro
Is that a one piece giant tent like flavorizer bar over the burn pot? Trying to make sense of the gasser like grease tray in previous post!! It will have to remain different so it stands out, i hope it works well whatever the design
LMichaels
TVWBB 2-Star Olympian
Yep. That was what I described before this photo. It was how I imagined them doing this. But, I have to say looking at that photo, unless I am "reading" it wrong. The construction looks just a little "Cheesy" but will reserve final thought until seeing better photos and more writeup
Greg Ross-MN
TVWBB Fan
Yes it's a single flavorizer bar according to the exploded parts view I saw. Not quite as open as the current design.
Todd K Wisc
TVWBB Super Fan
If you want to put a drip or water tray under the main rack on this new model, that will be impossible based on that interior picture. That seems to be a mistake.
Jon Tofte
TVWBB 1-Star Olympian
So is a single large angled “flavorizer” bar that different from a flat tray? There is space on either side of those as well.
Lew Newby
R.I.P. 1/26/2024
Jon, IF the flavorizer bar is the same width as as the large Smokefire flavorizer bar then it's only covering about 1/3 of the depth of the cooking grates. The drip pan on my Camp Chef covered about 80% of the grates. I don't know, positively, if that makes a difference or not but it would provide more space for airflow. I just know I would love to see one of the new pellet grills.
Greg Ross-MN
TVWBB Fan
It’s more narrow at least
Greg Ross-MN
TVWBB Fan
A drip pan may not be needed since the bottom slides out like their gas grills.
Bradley Mack
TVWBB Pro
If this is an actual photo of what is to come, so far I like what I’m seeing. Look at the top rack. Notice anything? No rails for the rack to slide back and forth. The lid appears to open wider to give more access to that top grate. No rails means less grease build up, which means less chance of accidental grease fires. I still have no idea what I’m looking at inside the cooker.
Jon Tofte
TVWBB 1-Star Olympian
That's a little more revealing. Soon we will know it all, but looks like the horizontal single flavorizer bar has slots - except in the middle where the firepot is - to allow more smoke flow. Then the wide flavorizer bar directs the greases to either side where it would then flow down to the Genesis-style large removable grease tray. Not sure how it keeps the grease separated from the ash. I am sure they have some method.
In answer to the earlier question about using foil drip pans, I think you are looking at putting those on the bottom grate and cooking on the top grate.
In answer to the earlier question about using foil drip pans, I think you are looking at putting those on the bottom grate and cooking on the top grate.
Bob Erdman
TVWBB All-Star
No matter how well it's designed it will need to be cleaned occasionally to prevent a grease build up fire. I always use a drip pan for low and slow smokes because I don't like cleaning if it can be avoided.
LMichaels
TVWBB 2-Star Olympian
No real worry about grease fires per se' on my 2, but I have started using a drip pan under my cooks (at least now in the winter) just to make cleaning much easier since then all I need to do is clean the drip pan or throw it away if I am using a disposable. Makes cleanup a lot easier as then all I do is clean my temp sensor, and give the insides a quick vacuum. Done in like 5 to 10 minutes
Oleg Karpu
New member
some pics
