Paul Warner
TVWBB Pro
Both reviews similar and are testament to Weber's dedication to learn from the Smokefire, bravo!!
Searwood 2 Camp Chef 0
- Thread starter Paul Warner
- Start date
Darian Hofer
TVWBB Pro
“ are testament to Weber's dedication to learn from the Smokefire “
Or maybe Weber realized some of the other pellet grills were doing it right and adopted some of their more traditional designs.
Or maybe Weber realized some of the other pellet grills were doing it right and adopted some of their more traditional designs.
LMichaels
TVWBB 2-Star Olympian
It's pretty clear from what we're seeing in early Searwood performance vs SmokeFire the Searwood is what they should have built all along. I'm not sure why they felt they had to break every mold with the SF rather than simply refining the conventional as the Searwood clearly has.
Although I will throw this out there.
Some may recall as an experiment, I ran my Z Grills pit with an "open" burn chamber this past summer. Basically in a way mimicking the Searwood and SF in that regard. I did this my simply removing the main deflector leaving only the small flame deflector in place over the burn pot. Then used a small drip pan under the protein (in this case a cowboy steak) to catch drippings and not foul the inside of the pit. Then running the pit at more of a high "roasting" temp. 375 or so IIRC.
The cowboy came out great but not at all much if any "smoke" on it.
So, I am really unsure how either weber product supposedly gets smoke on the food when using higher reach temps? As it simply goes against the physics of burning wood. That being hotter fire = less smoke. This is regardless of where it's burned or what "form" it's in. (pellets, splits, etc.)
In any case, I'm still happy that Weber has gotten things together well for the Searwood and things seem to be going better for the product overall
Although I will throw this out there.
Some may recall as an experiment, I ran my Z Grills pit with an "open" burn chamber this past summer. Basically in a way mimicking the Searwood and SF in that regard. I did this my simply removing the main deflector leaving only the small flame deflector in place over the burn pot. Then used a small drip pan under the protein (in this case a cowboy steak) to catch drippings and not foul the inside of the pit. Then running the pit at more of a high "roasting" temp. 375 or so IIRC.
The cowboy came out great but not at all much if any "smoke" on it.
So, I am really unsure how either weber product supposedly gets smoke on the food when using higher reach temps? As it simply goes against the physics of burning wood. That being hotter fire = less smoke. This is regardless of where it's burned or what "form" it's in. (pellets, splits, etc.)
In any case, I'm still happy that Weber has gotten things together well for the Searwood and things seem to be going better for the product overall