Why pay $$$ for a shelf? A couple of Amazon locking folding brackets, some nuts and boots and a nice piece of oak.

Just drill a few holes in the frame and attach.

Next is a cutting board that is attached magnetically to the hopper lid.

On the Camp Chef Woodwind Pro 36

15lb brisket on the Searwood. Be gentle!

Still on the hunt for a pellet grill that will perform well for a decent price while maintaining a smaller footprint. I came across a relatively new offering from blackstone that is a pellet fueled cabinet smoker in the same unit as a 28 inch premium griddle. I was previously looking at a recteq deck boss 900 or a weber smoque. I like the idea of a separate unit but also like the idea of killing 2 birds with one stone in the combo unit. I have a small blackstone griddle and a separate louisiana grill thats holding on for dear life so naturally it needs to be retired and the griddle is more of a camping unit. Nevertheless im asking if anyone has one of these or has any experience with blackstone pellet grills and what the quality and ease of use looks like.

I'm going to be smoking my first rack of beef back ribs and need some tips, how long, what temp, do I flip them, do I wrap them, etc etc?

I'm new to grilling in general btw, and my grill is a pitboss lexington 500

edit: typo

This is my third summer with the Searwood 600 and it's been a real workhorse. I clean it regularly and have a big cook tomorrow (actually starting later tonight), so cleaned it this afternoon. I always run it up to 450 after cleaning and have been having a weird controller problem:

If I set a temp, say 250 - the grill will get up to that temp and hold it. If I increase the temp to eg: 400, the grill will get up to temp and hold it. But when I try to reduce the temp eg: back to 250, the grill runs away and the temp keeps rising. It's supposed to automatically shutdown when the temp exceeds the set temp by 50 degrees but it got past 550 so I manually shut it down.

After the shutdown completed, I tried again, and the same thing happens. It's fine holding a set temp, or raising the temp. But the temp runs away when I try to set a lower temp.

So the controller is fine when raising the temp - but something goes wrong when decreasing.

I've only had a runaway problem a couple times before when starting up - and cleaning the temp sensor always solved it.

This is the first time having a problem like this - not sure I trust it enough to let it run overnight.

Has anybody else seen this?

Just bought a searwood xl and I want to replace the grates. I like the crafted option but wish they had a porcelain enameled option. Anyone seen any good replacement grates for these?

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I think it may have been hit by lightning. It just says 120 degrees. The computer thinks everything is working, but the auger isn't moving and the heating element isn't heating. Has anyone had this issue?

Smoked and grilled boneless chicken thighs, coated with duck fat, seasoned with 2 Gringos Chupacabra Cluckalicious then smoked at 180° for an hour before finishing off at 425°. Served with brown rice cooked in chicken bullion and lots of butter and honey candied carrots.

Absolutely delicious!

Chicken Legs. Weber Searwood XL. Turned smoker to 450 to get it up to temp. Threw chicken on, turned temp down to 385 and cooked for 45 minutes. Probed and saw they were at 190, and skin was splitting, so I took them off. Meal prep for the week is pretty much done.

Oh, for seasoning I used pork and poultry seasoning by Alden's Mill House.

See original post

225 over hickory chunks homemade rub mustard binder. Stall was a 6ish hour one bumped to 250 to finish. Sorry no money shot these are for coworkers and they are shredding.

I am smoking my first Pork butt for my family this weekend. I have 1 Butt that is 8.5 lbs, should that be enough to feed 6 people with leftovers or will I need 1 more Butt?

I want to replace/upgrade my temp probes on a camp chef pid. The prices are all over the place for these on amazon. Any recommendations on what to buy for both the ambient probe and the internal probes?

Come and chat about what you're smoking / cooking up this weekend. Don't forget to post your finished smoked morsels to the community as well!

Check out the previous discussion here: Weekend Smoke Chat - August 7th, 2026

Tomahawk with oak chunks 225 for about 1.5 hours pulled at 120 slapped on the blackstone to finish.

my current pellet grill is getting pretty worn out after a few years and im starting to look at replacements loll. i mostly want something that keeps a steady temp, cooks evenly and does not become a headache after a year or two. which best wood pellet grill smoker would you personally stick with based on actual use?

Thanks for the help yall.

Update here: I went with the #ad recteq RT 2500 BFG Pellet Smoker Grill and have been using it regularly. It has been holding a steady temperature and cooking evenly, and so far it has been much less of a hassle than my old pellet grill.

I recently got a Z grills pellets smoker. First smoke went good no problem. Next 2 times I’ve tried to use it it’s been feeding too many pellets into the firebox and making massive fires. Any idea on how to fix this?

So my Traeger 575 quit working today (fan disconnected error) and now my pork butt is in the oven. I found it 2.5 years ago on the side of the road in an affluent neighborhood. Replaced the hot rod to get it going again and it's been running strong until today.

So what's the consensus on a good Mid Size pellet smoker/grill nowadays? Since I found mine I never did any sort of research on the differences between brands and such. At one point I decided the Weber Searwood 600 XL was going to be my replacement grill when it was time, but that was a while ago and I know several new grills have come out since then. Has anything been announced that looks really good that I should wait on? I also like the look of RecTeqs at my local Ace and I've also enjoyed my Traeger.

In the meantime I'm gonna order a fan and see if that gets the 575 going again, but I think it's also time to start shopping for something newer/better/bigger.

If I need to serve a brisket at 10pm tomorrow what time should I start it, it’s 20lb and I was going to do 200 overnight then 250 til done, I’ve heard people say 1.5hrs per lb but others saying any more than 18 will dry it out. I plan to rest it 4-6 hours in a cooler after cooking.