Searwood - Yea or Nay?


 
Had my Broil King for over a year now, and I'm tempted to get a SW.

I want an all round BBQ, and I like the ease of a pellet grill.

My BK is not bad, but just a few minor niggles. It's a pain to clean out, well bit of a faff. There's a fair bit to remove to get to the burn pot. Outside is starting to rust and finish flake off, even though is covered when not in use. Never had that with any of my Weber's. Still not overly impressed with the smoke content, and see the Traeger super smoke mode.

The app is pretty useless, and support is just as bad.

So I'm tempted, but I'll put off my decision till next year (which might appease the Mrs's) and just in case Weber come out with SW MKII.
 
I've seen the new Traeger line up in person (yet to see a Searwood or Smoque) and I have to say the new Traeger line (the upper end versions) are DARN impressive. But, oh boy are they EXPEN$IVE! Honestly I think Traeger has gone to the "Dahk Side" sort of like the situation I think Weber finds themselves in. Thinking their name on the front justifies over paying
 
Yes seen the Ironwood & Timberline at my local Garden Centre, thats where BBQ's are mostly displayed in the UK. They are solidly built, but silly money really. Mrs's M wouldn't allow me.

Cooking some steaks & Chinese belly pork on my BK in a short while, but secretly dreaming of the SW.

By the way, what were Weber thinking, with that bit of red strip of trim on the SW!!
 
It does add flavor on my Z Grill. And on my Member's Mark. It does work but not that much cooking takes place as temps are typically only about 180 or less. So, what I do on large hunks of meat is I usually just set the grill to 235 and let it roll from about 2200 hours until done which is typically by 1300-1500 next day. Then it's wrapped and placed in the cooler until needed for the upcoming meal.
But on shorter cooks like say a large steak, or ribs, etc. I'll run it for like the first 20-30 minutes then go up to planned temps
 
Personally I've not noticed all that much difference in amount of smoke. I typically buy the Smokehouse brand (IIRC they're also branded as Bear Mountain). I've used the "Championship Blend" they sell at Sam's and also the 50/50 Oak/Hickory from that brand. Again don't notice much if any difference. Also buy Costco's Kirkland. here too. Don't notice any difference except they have longer pellets and far less dust and broken bits than Smokehouse branded
 
Mike-BBQ said:
Which brands are your favorite? I don't mean flavors, but which brands do you think give the biggest "smoke" boost flavor?
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I haven't tried them, but have heard good things about the Royal Oak charcoal pellets. Some have said they are too long for the Smokefire, but I'm not sure if that's an issue with the Searwood.

I use Cabela's/Bass Pro pellets. They have a great variety of flavors, they're cheap ($9.99 for 20lbs), and orders over $50 ship free. I have a store less than 15 minutes from here, but will typically just order 6 bags and have them show up at my door.
 
Lumberjack makes a Char -Hickory which is supposed to give you more of a cooking over charcoal taste. ( I liked )
I also use the comp blend from Sam's and Pit Boss from Menards.
Lumberjack from Farm & Fleet.
 
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