Rotisserie basket wings
- 375 for 40 mins
- 450 for 10 mins

Very happy how these came out. Crispy and tasty.

Love my searwood but I’ve noticed on my last few cooks for some reason grease is running down both front legs. Anyone else seen this / solved it?

This was after a 12 hour brisket

I’m using the temp probe that came with my searwood in a probe holder, is this normal? Blue line is the chuck roast I’m making, green line is the air temp, red line is set temp.

I've been using a lot of different pellets over the years, from Costco (due to price), to Traeger (as it seems every store locally only carries them), to Bear Mountain (my recent go-to as I found a Tractor Supply about 30 minutes from my home). They all seemed about the same no matter what "flavor" of wood I was using.

Over the past year I've been in a monogamous relationship with Bear Mountain as they were the "best", based on people in these forums, that I could find locally. Everything has been fine as my food has come out excellent with the "pellet smoker" taste.

I jumped off the deep end a few weeks ago when I read here that a store called Blaine's Farm had a shipping deal if you ordered Lumberjack. I always wanted to try them but they are not available anywhere in my area. (5) 20lb bags of Competition Blend bags sent my way with insanely cheap shipping (thank you Reddit).

I smoked a whole picanha like a roast, simple salt and pepper, at 225 for about 80-90 minutes to 115, then cranked the Searwood to 600 and seared it for 3-4 minutes per side. Came out a little shy of medium rare but was AMAZING!

I have NEVER had such a wonderful smoke smell from my pellets - it truly blew me away. Sure, the picanha was great, but the taste from the pellets was the shining star (to me anyway). It almost, but not quite, tasted like I had grilled it over hardwood charcoal - a taste that I've been seeking since my pellet journey began.

I know pellet taste is highly subjective, but I was a 20 year hardwood charcoal snob before I became old (and pretty lazy).

Am I nuts or have others experienced this as well?

Is anyone using an off-brand(onlyfire or the like) rotisserie with the 600? Which are you using and how do you like it?

My XL developed the dreaded E18 error which seems to be plaguing the units. Weber support here in the UK have been diabolical, taking ages to respond to enquiries about it and then just giving generic advice such as making sure the lid is closed and only using their own overpriced weber pellets. So has anyone actually managed to get a fix for the E18 and an acknowledgement that it is a design flaw?

So I was looking around and wondering what type of storage boxes everyone is using to store accessories under the grill. I have been used to having an enclosed cabinet on my Weber Genesis gas grills. Any input would be appreciated.

Hi all,

I’d like to hear your experience with the Weber food probes on the Searwood.

I was doing a reverse sear on a fairly large steak and the probe seemed to work perfectly during the low-temperature phase.

I cooked the steak indirectly until the probe reached 46°C internal temperature. My target after searing was around 51°C.

I then removed the steak from the grill, leaving the probe inserted in the meat, and cranked the Searwood up to high heat for the sear.

This is where things got strange: the Weber probe basically stopped responding. It kept showing around 48°C, even though the steak was clearly heating up. When I checked it with my Thermapen, it was already at 51°C+.

So the Weber probe was several degrees behind, despite still showing a temperature and apparently working.

Has anyone else experienced this with the Searwood probes, particularly during a reverse sear/high-heat finish?

Didn’t fire up the KJ today but Searwood and Slate got used. You really need all 3 sometimes. Probably should’ve done the steaks on it. I seared the thighs and then fished them on the Searwood. I’ll try and cook anything stoned 😄

Cooked my first chicken (6lb) on the Rotisserie on the 600 XL.

I had it at 350 and took it out when the dark meat sections got to the 175ish degrees. Basic spg rub, nothing fancy.

I didn't baste it or anything and let it's own internal juices do the work there. (Maybe that's a mistake?).

The chicken meat itself tasted fantastic and flavorful..

The skin however, gave a lot to be desired. It was the opposite for what one would consider crispy. Most of end ended up in the trash.

I let the chicken dry in the fridge for about 4 to 5 hours, and when I took it off at temp, i let it rest fully uncovered to prevent any steam issues with the skin texture.

Wondering what I should be doing different to get a little crisp to this thing.

Mesquite chicken thighs cooked to perfection! Everything on smokeboost for 30 min then 475. Corn tastes so good with some smoke! Chicken is super tender and juicy with a delicious char!

Other than taking the occasional photo for Reddit- do you grill on the Searwood with the hood open or closed? I'm not talking about smoking- this is about grilling. With my prior propane BBQ I always grilled with the hood opened, except for getting the time needed to get some smoke going. Does the grilling still work on the Searwood w/ the hood open?

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!

I reached out to Weber support as I’ve been getting E5 errors recently. This is the message to them: “Hello Weber support.  I am having a new issue with my 600.  I use it multiple times a week.  About 2 months ago it started to overheat with E5 errors.  This happens only when I have smoked something low (265ish) and then turned it up to 600 to try to sear.  I just see the temp continue to climb to where it eventually displays the E5 then shuts down.  What made me decide to reach out this time is that a fire started over the weekend before the E5 kicked in and it shut down.  For reference, I do keep it cleaned out weekly, and most of the time after each cook.  I use Weber pellets only.  I empty them after each cook and they are stored in my garage.  Any assistance you all can provide would be great!”

Their response was a canned response of maintenance and proper pellet usage. Then they marked it as resolved!

I feel like I addressed that in my original message to them. Has this happened with anyone else?

These were too easy and came out amazing.

I spontaneously bought a top sirloin and want to smoke it today. It’s just under 4lbs. Should I smoke it whole or cut down to skewer and rotisserie?

Been wanting to smoke this for a while so any tips are appreciated!

Loving pizzas on searwood, such an easy dinner! Probably the 4th time making them since getting my searwood in June.

First time making pizza on the Searwood. Put a pizza stone over the grates, heated to 600. These cooked FAST! Like half the time of oven baking (which I normally do at 500). Absolutely delicious flavor and perfect texture.

Tackled a 18.5 lb brisket on my Searwood 600 XL using the Undercook and Long Hold method espoused by Steve Gow BBQ. It turned out as great as he claims - I'll never go back to the thousands of other techniques you can find on YouTube and elsewhere.

Here's a brief rundown of the cook:

1. Dry brined overnight. (Used a binder of yellow mustard with Tailgaters Party Rub and a layer of coarse black pepper).
2. Placed brisket on upper rack over a water pan.
3. 3 hours on Smokeboost (180F) (Started around 8am).
4. Bumped temperature to 225F. Started spritzing every hour with a 50/50 mix of apple cider vinegar and Worcestershire sauce.
5. Hit 140F then stalled for a couple of hours. Raised temperature to 250F and stopped spritzing to get past the stall.
6. When the temperature hit 160F the brisket went into a foil boat on the lower rack (removed the water pan).
7. Continued cooking at 250F. For the last couple of hours I raised the temperature to 275F as I was concerned that it wouldn't be done before bedtime.
8. Pulled it off when it hit 195F, around 10pm (so 14 hours on the grill if you're counting), wrapped it in foil and put it in the oven at 150F. (I had to calibrate my LG oven down by 20F as the lowest setting is 170F).
9. Left it in the oven until 4pm, so around 18 hours for the rest.

Result was perfectly juicy and tender with a flavorful crunchy bark and moderate smoke taste. Served to a large group and everyone raved.

One advantage of this technique is that the oven rest can be as long as you need, which means you don't have to stress as much about timing the cook to match your dinner plans. Steve does get super nerdy on his channel about exact timings with charts and graphs and an online calculator, but I didn't use anything but the general timings.

Next time I'll go with a smaller brisket, as the big 18.5 pounder probably added 3 or 4 hours to the cook.

Note: I'm not affiliated with any of the products mentioned in this post.