I’m smoking ribs right now on mine, I would try a smoke box if you want more smoke flavor I’ve been playing around with a smoke box and on my brisket got deep deep smoke rings and had smoke flavor as well. My ribs that I am doing are looking really really good as well with the smoke box, will let you know the comparison between no smoke box the first time and smoke box the second time. Also I’ve been smoking at 180 on smoke boost to make sure I’m letting the meat get as much smoke time as I can. Working the kinks out and starting to learn how to use the grill.
Derek, thanks for checking in my good man! That sounds like an idea. The disappointment to me is that I never had to use smoke boost on the SmokeFire…. Ever. It was a smoke BEAST. Nevertheless, it’s a trade off for what else it can do well! Enjoy those ribs!!!
I am looking forward to the Searwood being released in Australia. Your experience with the Smokefire puts me right off getting one. Thanks for your videos, they are really informative and helpful.
Bruiser, thanks for the kind supportive words! Appreciate you. This SearWood has improvements over the SmokeFire, albeit, not perfect, but I don’t think any pellet grill/smoker is perfect for all individual’s needs. Thanks for checking in!!
Are you using manual mode or high temp when searing? I posted a couple of videos cooking burgers on manual mode if you want to check them out. @scotchbarrel3371 @bgregt1575
I have not seen that issue. I have a video on RU-vid where I'm reverse searing a tri tip with the XL and it was definitely a solid sear. I use the fat left at 600 degrees and I did have GrillGrates installed at the time. I cooked some chicken kabobs last night at 475 and they grill marked and seared up nicely on the factory grates, also. Far left and right 1/3 of grill for the most direct heat.
