Exploring the manual mode tonight - of course on 10! It really should go to 11 to be proper. Reverse sear on a Porterhouse, Asparagus on the top rack and a carbon steel pan pre heated to 550. Dropped the scallops, kept the lid closed for about a minute and then switched to manual mode - 10. It was hot, hot, hot and got a golden brown crust on the scallops in no time at all. It was a glowin’ red hot down in there for sure ..read more

I am new to Weber probes. I just got a Searwood 600 and the first cook went okay after dealing with an E16 code for a day. But I found the included probe part number but there is nothing online to buy one. Nothing on google either. How do I get a second Weber probe? I’d like to just order a few so I have them on hand ..read more

Hello everyone, my name is Matt. I'm currently using a Searwood XL600. I also have a WSM that I've used for years. My grill is a Genesis. Love Weber products! I just used my new Searwood to smoke 4 shoulders and for the inaugural run it worked great! Look forward to learning many new things on this site ..read more

Racing the showers today. Started these out at 360 up to 113 inside temp and then 450 with a lil olive oil brushed on until it hit 140. Pulled and let sit for “not long enough” - but we were hungry. It was super MOIST and tender. Yellow Mustard and Spiceology Greek Freak. The Searwood continues to impress ..read more

Hey everyone, in market for pellet grill since my sons ditched their Smokey Mountain for Traeger based on ease if use with pellets.. I was also leaning toward joining them until I saw Searwood.. very excited about new unit and looked at one today at retailer.. QUESTION's, Does Searwood vent through lid? Also, confused as why there opening under pellet bin exposing auger motor?? Seems as though should be covered and concerned about flying insects building a home in cavity.,,, Any... Read more ..read more

Like what I see as my entry into pellet world from Smokey Mountain.. looking at Searwood at dealer and question why large opening under pellet feed auger? Why no cover? Also, is smoke exit through lid ..read more

The SEARWOOD has been performing like an absolute CHAMP. Tonight I wanted to test a basic, basic Reverse Seared Ribeye with Garlic CannaButter, some Asparagus and Shrooms (BabyBella). Everything came out divine. Got it to 6 hundy, but rock solid at 575. Only needed a few minutes on the sear. Nice color and crispy rendered fat. Fo Sho! I would usually use a carbon steel pan or grill grates for the sear, but wanted to see what she could do on her own. In case you don’t know, here is what... Read more ..read more

Hey everybody, looking at purchasing a Searwood. Huge fan of Weber grills. I’ve had a Weber kettle for as long as I can remember. Bought my house in Connecticut a few years ago and the previous owner left their Weber Spirit 300. Nice grill, but it’s needing some parts. So do I buy the parts, or replace the grill. I have been wanting a smoker for a couple of years. I’ve had vertical charcoal and electric smokers in the past. The Searwood looks like the best of both worlds. Any advice would be... Read more ..read more

Loving the Searwood - So nice to have everything working great and the ease of use. Perfect for a Stoner Cannachef (if ya know what I mean). This one had our Fenugreek/Canna Seasoning. It makes everything MO BETTAH ..read more

Picked Up - Built - Burned in - Burned One - Did some Eggplant for Baba and then Smoked Pork Loin with our own Nano Infused CannaItalia Seasoning on this fine 4/20. I think I am going to get along with this one ..read more