My Adventures smoking meat, grilling and tinkering in Northeast, Ohio. Gear reviews, modifications, builds and recipes. I try to post videos every other Thursday. Subscribe for more videos
I have one that i use once or twice a year. I agree with everything here. Kind of cheap, but fun to use with the family. Charcoal goes around the outside of the chicken wire thing.
Hi, and thanks for the vid. I shall give this a go, even though I'm new to this. How long did your spatchcock chickens take to reach 160-165 F, once in their chamber? Also what was the approximate weight of your applewood that you needed to use in order to sustain the temperature throughout the cook?
Haven’t made these in a while, but I think it was about three 3 1/2 hours. I’m not sure what your Apple question means how much wood did I use to get to temperature. That’s gonna differ depending on the actual cooker.
@@daveshouseofbbq Okay, thank you for that. I guess the amount of wood is added to maintain temperature, and that will be a variable. Thanks again, Mike.
was at a barbeque featuring chicken and pulled pork smoked with mulberry. pleasantly surprised and delighted. ain't no problem gettin a hold of mulberry where I live. people consider em weeds, which they kinda are
Thanks. I used to have a huge mulberry bush in my front yard that I would prune every year and have tons of wood to use. I have since moved and lost my access to it.
Which do you prefer between the Meater Plus and the ThermoPro TP25? Which do you think is the most accurate? I have a 15 degree deviance between my ThermoPro and Meater Plus. The Meater Plus has the lower temperature. Appreciate any feedback!
Thank you so much Dave for the video! They are marketed at Boneless Chuck Short Ribs taken from the sub-primal cut, the Chuck Roll. Cut against the grain before the cook or after for the finished product, deciding on what you want your outcome to resemble.
No dealers anywhere near me (south central NC) have one in stock. The Weber support person was NO HELP AT ALL. I simply wanta' see one, touch one....before shelling out $$$$. Oh well. So sorry Waber!
Thanks Dave. Very interested in this cooker. I am thinking the larger size is worth the extra $. Wondering what your thoughts are on that now that you have one?
I love my Webers. Great engineering and quality. Looks like I can get rid of my gas grill and pellet smoker and and just use this Searwood, saving space on the deck.
I like Weber but I had heard that the previous generation pellet grill wasn’t very good. Thanks for doing the review. I have a Traeger Ironwwod 850 but I’m looking to buy another grill for our vacation home. I am very happy with my Traeger but I’m thinking this Weber could be even better. Am I correct?
It's not technically a deep clean but it does result in a cleaner grill than when I started. It saved me half the time I would have spent if I truly did a "deep clean".
I saw a guy that was in a pinch for time and made one out of cardboard and duck tape. He was severly lampooned for having done this. I looked at my z grill, checked temperature in the top of the pellet box area and came to this conclusion. If his cardboard hopper catches on fire, he had a serious problem besides his hopper extension.
The only real high temperatures on that Peligro that I had, we’re on the side closest to the smoker. And it had the added benefit of that’s the direction the lid opened so it was another layer of insulation between the box and the smoker. I never had any issues.
Dave, very informative post. I haven't used charcoal in 30 years. I have been using a smoker, one type or another, since I got married 33 years ago. I bought a 14" weber grill and want to try my hand at it again. This video helps me remember how to cook over charcoal.
I saw one reviewer say they had better results letting the egg cook for about a minute and a half before putting the top muffin on the egg. The egg soaks into the top muffin less that way.
Nice sandwich. I use pulled turkey,stuffing,gravy,shreded cheese ect ect. But I mix it all together in what looks like a stuffing on steroids lol. (Makes the sanwhich not 2 feet thick ) Then it goes onto sourdough bread and done grill cheese style.....the ingredients all mixed gives awesome in every bite!!!
I did a similar rebuild on mine a few years ago, nice job and video. These are excellent grills becaiuse they cook really well and replacement parts are still readily available.
@@gosman949 I am having a blast with it! Easing into it, started with simple things like chicken thighs, ribeye, asparagus, everything has turned out great, it’s been fun!! Nervous about trying ribs but I’m going to give it a go this weekend 🤞🏼
@@daveshouseofbbq yeah, I’m still cooking I’m An executive chef now in Kent. Glad to hear from you! I’ve recently got into bbqing thinking about buying this pellet smoker and just so happen to find your review. Well done! Would you recommend this over a traditional charcoal Weber grill?
To be honest the Weber charcoal kettle is possibly the most versatile cooker out there. You can do everything on it. But it takes practice and know-how. The Searwood, or any pellet smoker for that matter, is great for when you want to cook a lot of food and not have to think about it.
You did the temperature time test when the meat was still on a grill with continuous heat being emitted. I’m sure the more expensive one is faster but you have to take the temp with the meat taken directly off of the heat source. Thanks for the review though much appreciated.
No you don’t. That’s not how thermometers work. The ambient temperature plays no part in the reading as it’s not touching the thermometer. The only thing being read is the internal temperature.
Nice! I owned one of these for 17 years. In that time I replaced the flavorizer bars once, and maybe a gas hose. It was a workhorse. Your presentations are excellent! Easy and enjoyable to watch.
These type of thermometers always suffer from the ceramic coated ambient temp.. mainly because of the ceramic protective jacket. It has a slower response to temperature change and throws off the reading. I just figure a range and kinda learn more or less as far as ambient temp goes... or just use a wired temp probe like my old maverick to get a bead on ambient.. other than that internal temps seem spot on... no matter what brand you choose.. as far as range depending on they're blootooth ( 5.0, 5.1, 5.2, 5.3). Having both your phone and th probe match makes some difference in that aspect... to me they're all about th same the main difference will be in the app and interface. Then ppl will just have to make they're own personal preference. Good video.. always enjoy new tech. N thanks for th Demo. Nice Job.
Thanks! Cleaning my shredder right now and thought the same thing. Great video. I've made these with pine and cedar pet bedding chips in the past. Adding the paper to the mix on my next round. I also add a bit of oil to the wax to increase burn time. 👍🏻
Mixing baking soda and vinegar cancels them out making salt water. Use one or the other. I know everyone says it’s magic, but there’s no science behind it. If you pour vinegar on a baking soda covered surface at time of bubbling can do a little, but they both work better on their own.
Good Product but the drawback is the spike has a large.diameter which is not good for small cuts of meat now a.days technology tends to lean on the smaller designs a smaller spike will be advantageous to smaller cuts and also for cooking Chicken and Fish if you are really on to more cooking accuracy but at the end thinner probes will make sense for meat temp monitoring now a days, thanks for sharing your video
You would be surprised at what companies offer to send me in exchange for a review. I just got an email about making a video for Pressed Flowers! I turn down all of it except bbq related stuff, mostly thermometers.
