Be Useful…. Get A Fire Going!! It’s all about the process and being excited about nontraditional, backyard smoking and cooking over the flames, for exceptional flavors and finishes!
Stephane, they are 2 drastically different cooking styles with different flavor profiles. Apples to oranges. I’m working on a composite video of this grill, I can mention some comparison thoughts to pellet cooking. That said, there’s nothing like the flavor profile of live, wood fire cooking once you nail down the technique. Thanks for checkin in!
Are you still without any major issues at three months? I have a Smoke Fire Gen 1 that finally died after a wind storm tossed it around. Looking to get a Sear Wood soon.
Matt, sorry to you hear of your SF loss. This pit, knock on wood, has taken everything I can throw at it with no issues. I left it open to cool down and forgot about it, 1.5” downpour through the whole thing, filled the grease pan with water…. No issues. No auger clogs, no PID controller problems. Nothing… only complaints I have are tool management and that she’s not as robust a smoker as my SF was. There, I just jinxed myself…. 😉.
Daniel, I’m sorry to hear Weber doesn’t offer the upgrade on their site. I’d contact them to see if they have any left. They just bolt on where your side bar is located.
Stephen, thanks for the kind words of support! Here’s hoping you have great luck and cooks with it. Feel free to check back with any questions! Cheers!
John I have heard solid feedback on their grills. My needs are currently filled and spending time dialing in my cooks on my Santa Maria grill. Having said that, I’d love to add a Kamado next year. Don’t know why… Call it GAS, or gear acquisition syndrome, because the SearWood is doing so many things well. Cheers.
How do you like those skewers as far as being wide rather than the regular narrow ones? I would imagine they help with being able to turn the food over without it spinning loosely on the skewer, but would they be too wide for things like shrimp and sausage? Also if you recommend them, what brand are they and where did you find them?
BL, they work excellent for anything other than shrimp. They are my go to. Got them off Amazon. www.amazon.com/Skewers23Inch-Stainless-Handle，-Koobideh-Brazilian/dp/B09WJFXFVR/ref=mp_s_a_1_1_sspa?dib=eyJ2IjoiMSJ9.knYMRPSKK_BaErOHGpPN4tiAC6LZwnI4b6taSVmHhnInWomSYQkBBbaAHng_oZtdQqQN-m34Y4ztZOMcjCUzJ1WC1T4uxArl0cCKZE9m9z88XkY-YgRRHc-AZhoQhodjbYz2aT6I3N4UgdDhSPIJ_Roc-g4TrqDtg5H6vn78mAe-qhq6Or8BGKlh-O5bKYvmRCjvzTKdYRFr6BHr_lg_Uw.uQBQiKvWMuPC0Lco7Gc2OoGwZdm7RU5SLhvtP_jb2us&dib_tag=se&keywords=knife+skewers&qid=1722718447&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfYXRm&psc=1
Another great video. One question.....if you are cooking a load of let's say bacon or other high-fat-releasing food, where does all the grease go? Is there a hole in it so the grease can drain out? The griddles I have used all have drain holes with a grease-catching cup under them. How do you manage that in the Searwood?
Mike, thanks for the kind words of support. There’s a huge horizontal grease port along the back. Simply scrape or push the grease towards it. The grease then flows down the back of the pit and actually makes it to the ash pan and grease tray. Surprisingly works better than the SmokeFire and does what it should. Cheers!
Thanks Papa.. check out my 2 month review with more detail before you buy! Cheers! Why YOU Should Buy a SearWood!! 2 Month Ownership Review ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-h7qe_kF_s40.html
Great helpful video. I have been using Weber Grills for over 35 years. I realize this might be blasphemy, did you consider Traeger. I am looking at the 885. The only reason I started to look at Trager is Weber's short and complaint full history of their pellet grills.
Steven, thanks for the supportive words. If you’re looking for as close to an all-in-one that does many things well, then this is it. If you’re more of a smoker, go Traeger or possibly another competitor. Cheers.
David, since that video and the advent of acquiring my SearWood, I have since switched up and included info in latter videos on the mix of charcoal pellets with hickory. I’ll never go back to straight wood. Thanks for checking in!
2 questions..Are there stainless steel grates available? I understand these are plated. What about moving it around when you have no handle to lift and pull?
Mark, thanks for checking in. I honestly do not know about stainless grates. I know they make the coated cast iron inserts. Easier to move in my opinion. Have you backpedaled and caught your shin on the bottom shelf with that close handle? That’s eliminated with the side shelf. In my install video I demonstrated moving it with that robust shelf. Cheers!
Ron, the PID gave you issues? Was it temp mode or manual? Yes, Jesse C is not only vigilant but courteous and most helpful. Glad he’s on your ticket. Sorry to hear about the grill tho.
Glb, I typically store it in my garage…. When I remember... 3 times I left it leaning against the deck railing and was poured on. Most recently I left the grill open to cool, forgot it, got a monsoon shower that left a huge puddle on the griddle and 2” of water in the grease tray the next morning. 🙄. Good news…. Not one spot of rust anywhere from my mishaps. Nope, get a good grill scraper, push the grease towards the back, scrape towards the back, wipe it down with damp paper towel. Done. Easy cleanup.
Awesome video! Thanks for this. Few things: 1. What is the opening clip from? 2. Love the Delassandro’s rep, my favorite cheesesteaks. You must be local-ish or at least have spent some time in the Philly area. 3. How long do you let the griddle warm up on 7? I’ve been having a hell of a time figuring out the manual mode. I’ve been letting the grill get to a temp I set then switch over to whatever I want it at. I find I lose a decent amount of heat when I’m checking the app with the cover open, but don’t have an IR reader so can’t temp check my griddle right now. Anyway, I really enjoy your content. Thanks for your videos 👍
Teniko, thanks for the kind words. Opening is from the first Creed. Yes, I’m PA local and have had all the Steaks. To my taste buds, Delasandro’s is by far the best combination IMHO, Jim’s close second, but I like the Ribeye at Dels. Not a fan of Pat’s or Geno’s. To me, they’re a quick stop, or tourist attraction steak. I utilize a cheap heat temp gun (you can find them on Amazon) to temp the griddle. I typically wait until it’s at least 365. Hope this helps, thanks for checking in!
@@sambosplaceawesome, thanks! Not a fan of Pat’s or Geno’s - definitely tourist / last resort sort of thing to me, too. I like Pudge’s, too, but Delassandro’s holds a close spot in my heart from when I first moved down and was going to school nearby. Definitely going to try this out, will give me another reason to get to know some good local butchers. Have a great weekend!
Thanks for all the content in regards to both smokefire and now searwood. Waiting for it to be available in Europe still :/ Been all over the web to figure out what to get. Masterbuilt XT, Louisiana Founders Legacy edition, Pitboss pro series etc etc. There have been a lot of terrible stories, but thinking that if I buy a Weber then it won't be all that bad regardless. Worst part is that no matter which one I have mentioned above, they are all very expensive in EU due to taxes etc. I was even tempted to pull the trigger on the Smokefire stealth edition, as they are on a 30% discount sale. Just don't want to, after watching your vids... Rather just wait and get the new one instead.
Simon, you’re very welcome. After using this for almost 3 months, I can say without hesitation 2 things. 1. The SmokeFire is a better smoker. Rate it 11/10. 2. The SearWood far more than excels at everything the SmokeFire tried to do and more, from cooking to ash and grease mitigation. So I can live with it being an 9/10 smoker. Good luck with your acquisition! Thanks for checking in!
@@sambosplace thank you for talking the time with that comment. So as you rate the other one higher on smoking (at the moment smoking is not a huge priority to me), how do the two pits compare on flavor profile? I mean the smokefire is very similar to a regular grill with the flavorizer bars with the New one having one big manifold. Does it change up a lot on the flavor or?
Simon, couple things. I could never figure out my SmokeFire as a true griller/searer. Some have, in fact, there seems to be 2 camps. Ones that do with zero issues what-so-ever, and the camp I was in where I couldn’t and had multiple hardware and PID issues. To buy a SmokeFire Stealth is a roll of the dice IMHO. Full disclosure, I now run a 60/40 mix of charcoal pellets and hickory pellets. 60 being charcoal. The flavorizer bars didn’t do anything for my experience on the SmokeFire. The long, horizontal flavorizer/heat diffuser bar on the SearWood works excellent and cleans up more tidy than the bars. The experience is closer to a charcoal grill. I did some videos on that and the double sided sear grate in the “Why you should buy” video. Flavor first, always comes from your seasonings. The smoke signature flavor of the SearWood is more comprehensive because you can do more, better…. The depth of the smoke rings with the SmokeFire was more impressive and for longer smokes, really imparted a solid smoke signature. I will never go back to straight wood pellets. The charcoal pellet mix is more efficient, burns hotter and really gives an earthy flavors quite similar to lump charcoal. ❤️it. I’m not affiliated with Weber nor sponsored. In fact, I think they hate me because I speak truth. But having said that, I’d wait for a SearWood if you can, and don’t look back. It does many things well. Cheers!
@@sambosplace after your response I will def wait it out. Asked weber about a release date, but they could not supply me with one for Europe 🥲 Didn't even know you could get charcoal flavored pellets. I have a ton of things to learn about this in the future, looking forward to it 😁 Think I have seen the majority of your vids now regarding the searwood, so think I am sold to it. Just have to wait it out... Curious to see what kind of addons one should buy for it
Simon, I did go over all of the accessories that I have and suggest if you want to take full advantage of all its capabilities. I believe it was the recent “Why you should own” video. Cheers!
Fred, actually easier than thin grill grates because of their surface area. Small putty knife, give it a once over, hit it with the grill pad, done. Thanks for checking in!
Red…. Point taken…. Do Americans want to work? My wife turns down bid after bid after bid because she cannot find people who want to work in her machine shop…..
If that chicken tasted as good as it looked I am sure it was awesome. When you used the charcoal pellets did the auger make any grinding or louder noises. The charcoal pellets look longer. One RU-vidr said their auger made grinding noises when they used them. Still waiting on my Searwood shipped two weeks ago from Weber
Oldman, I’m going up knock on a pile of wood pellets I have had ZERO function issues with this pit. No grinding, no jams. In fact, the last bag of Weber Hickory I bought had a lot of long pellets. The flavor was outstanding. I’ll never go back to just straight wood pellets. Cheers!
I think the grill grate are stupid design(Just my opinion) what do you think about cleaning them after cook? Other than that, I like everything about this grill
Highdynamic, I’m glad you brought that up. There’s a LOT of misconception about this grill and what it borrows from both the Santa Maria grilling culture and the Argentine culture. The grill grates are very common amongst these grill types. And they do a fine job of imparting char and channeling grease away from the meat. I’m super impressed with how it delivered. Full video coming soon. Thanks for checking in!
Great recap. Did you do any long smokes to determine if the pellet hopper flows properly. My traeger hopper always channels, and I can't leave the cook unintended for 3-4 hours.
Peter, I’ve done several long smokes, from ribs to brisket. Check out my videos on them. As of this writing, ZERO issues with feed. With the SmokeFire, I was always pushing pellets back to center and down to the auger. This will drain the pellets as smooth as an hourglass. Cheers!
Mycat. I cannot. It would be presumptive for me to say stainless…. I’d go with nickel. But you’d want the porcelain coated cast iron for grilling anyway.
Thanks , Was about to purchase smokefire ext4, but will hold out for Searwood to show up here down under .. the local weber sales rep so edgey when I ask when is new model coming 😂.
