I started this thread some time ago and bought the Searwood 600. I’ve smoked on it, grilled on it, and have even seared on it. For me it has worked flawlessly. I haven’t watched any of the videos being referenced, but one could nitpick any grill if they want to. Would I buy another 600 if I had to do it over? No, but only because I’d buy the 600XL instead. No regrets. Just my two cents.
Searwood - Yea or Nay?
- Thread starter Todd NC
- Start date
I started this thread some time ago and bought the Searwood 600. I’ve smoked on it, grilled on it, and have even seared on it. For me it has worked flawlessly. I haven’t watched any of the videos being referenced, but one could nitpick any grill if they want to. Would I buy another 600 if I had to do it over? No, but only because I’d buy the 600XL instead. No regrets. Just my two cents.
LMichaels
TVWBB 2-Star Olympian
Honestly I think Tom is his own worst enemy on the Searwood. I'd not be put off by him. Pay more attention to the skilled people here on this forum using them and enjoying them. Also understand the limitations of pellet cooking and due to how the heat is sourced. A single small burn point in a large barrel. Bottom line, pellet cookers present some challenges, they don't cook like a gas or even a charcoal grill. But I guarantee once you understand it will likely be a product you will be attached to at the hip
My two penny worth; I wanted the ease of a pellet grill.
I don't own a Searwood but bought a Broil King pellet grill a couple of years ago, in preference to the Smokefire due to the then reviews it was getting.
I've always favoured Weber bbq's so it was a big move for me. IMO my BK can't sear steaks very well, it kinda does burgers okay on a griddle. Does low & slow fine, but smokiness is average at best. Clean up of my BK, is a bit of a chore and has to be done every two or three cooks. The BK app is pants, so is their customer support (in UK).
I think I'm going to go back to a charcoal BBQ of some sort. However, I think there is room in my arsenal for a pellet grill, and it could be the Searwood. But there are some other very good pellet grills out there, that are coming into the price range of the Weber.
I got my fingers burnt by the BK (sorry about pun!). Do your research before you commit.
I don't own a Searwood but bought a Broil King pellet grill a couple of years ago, in preference to the Smokefire due to the then reviews it was getting.
I've always favoured Weber bbq's so it was a big move for me. IMO my BK can't sear steaks very well, it kinda does burgers okay on a griddle. Does low & slow fine, but smokiness is average at best. Clean up of my BK, is a bit of a chore and has to be done every two or three cooks. The BK app is pants, so is their customer support (in UK).
I think I'm going to go back to a charcoal BBQ of some sort. However, I think there is room in my arsenal for a pellet grill, and it could be the Searwood. But there are some other very good pellet grills out there, that are coming into the price range of the Weber.
I got my fingers burnt by the BK (sorry about pun!). Do your research before you commit.
LMichaels
TVWBB 2-Star Olympian
Sad you had bad experience with it that "soured" your overall experience and opinion of the product type. I've had NOTHING but excellent experiences with my 2 pellet cookers. Neither makes "lines" on a steak. Which many mistakenly call "sear". They're lines nothing more. But, both can and do make a decent to very good overall crust on a steak for me. Of course they excel at reverse method. Both can make 500 deg. Though I've found waiting for that temp and the results to be meh. They can do just fine bringing them up to 450 though. (seems that last 50 is hard to reach). Though neither is suited to thin steaks (but then neither am I) 
No "wimpy under 1.5" steak for me). When I cut steak 1.5" is my minimum cut. I typically cut a 1.75" to 2". These work perfectly on my pellet grills. (for the record I don't have a Weber) for a couple reasons. Most importantly the many issues being reported on the then SmokeFire. Other being the crazy high cost of entry. So, my are the Member's Mark Pro Series, and Z Grill 1100 2B.
But, looking at the performance of the Searwood (even the Smoque) I'd be proud to have either or both on my deck!
No "wimpy under 1.5" steak for me). When I cut steak 1.5" is my minimum cut. I typically cut a 1.75" to 2". These work perfectly on my pellet grills. (for the record I don't have a Weber) for a couple reasons. Most importantly the many issues being reported on the then SmokeFire. Other being the crazy high cost of entry. So, my are the Member's Mark Pro Series, and Z Grill 1100 2B. But, looking at the performance of the Searwood (even the Smoque) I'd be proud to have either or both on my deck!
This is also what I refer to as a “sear”. Grill lines do nothing for me.
Just my opnion. I can't cook decent steaks etc in my indoor electric oven, which is what my BK pellet grill is. There's no direct flame, just radiant heat.
Although it has cast iron grills that assist, by the time I get decent colour on the outside, the inside has been 'nuked'. Don't get me wrong, its perfect for other cooks, just scenario's where you need the cooking area screaming hot. And it cost a fortune in pellets to get there.
Although it has cast iron grills that assist, by the time I get decent colour on the outside, the inside has been 'nuked'. Don't get me wrong, its perfect for other cooks, just scenario's where you need the cooking area screaming hot. And it cost a fortune in pellets to get there.
LMichaels
TVWBB 2-Star Olympian
You need thick steaks for it to work. Pay note of what I wrote about that. I've served steaks done this way to al kinds of eaters (those who like everything from still mooing to the Lord himself coming down from heaven because my "burnt offering" was such a pleasing aroma.
There is a different skill set to be sure doing it on the grill this way. IDK about an indoor oven because I cannot bring myself to cook a steak in that manner. But, for the record I am also not a fan of steak done in temps that melt steel. As some are. So, my expectations of a great steak can differ from other's.
There is a different skill set to be sure doing it on the grill this way. IDK about an indoor oven because I cannot bring myself to cook a steak in that manner. But, for the record I am also not a fan of steak done in temps that melt steel. As some are. So, my expectations of a great steak can differ from other's.
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Brett-EDH
TVWBB Olympian
frozen steaks work well too to build crust and then low temps to get it to desired doneness without making leather.
LMichaels
TVWBB 2-Star Olympian
Another thing I noticed in this discussion was talk of how hard it is to maintain a pellet cooker. Totally not true. At least in my case. Even a deep clean takes all of 10-15 min. Whereas when I would deep clean my Genesis, Summit or Wolf we're talking 2 solid hours of work. I'd give up totally on gas grills if I could fine a good buyer for the Wolf. Honestly I'm over gas cookers