Weber Searwood temp control issues

[LegoMySearwood]

So I ran some more tests to verify what I can send to Weber. I did a toast test. I only ran it for five minutes and this is the result. Definitely hotter on the right side



I then plugged in my ThermoWorks Smoke and placed both probes on opposite sides of the grate (left and right) about in the middle (front to back) to measure the temperatures. It took about 10 minutes to get close to temp with the right side hotter than the left.



It balanced out a little 10 minutes later with a 7 degree difference but close to what Weber was telling me.



It never did reach 225 again but would get close at times.



It runs about 25 degrees cooler when it's generating smokiness and then heatings back up close to temp but not quite reaches it.


This test made me feel a lot better. Meathead's review also stated that his ran 15 degrees cooler and mine is about 25 degrees cooler. I just cooked a while chicken for the first time today and I ran it at 350 to be closer to 325 average. It seems like when I place my Smoke thermometer next to the thermocouple, vast temperatures differences occurred. When placing them in different places, I got much closer results.
I re-read the email and the tech was correct that right next to my thermocouple, the temperature is a real hot spot. Other locations were closer to the actual temperature I was aiming for. I'm not sure if I'm having a problem or not anymore. I'm very relieved.

[jfmorris]

This is indeed encouraging, and much closer. Apparently, while their support did not articulate it, the built in sensor is somehow calibrated to get the desired temp out in the center of the grate, versus right where the thermocouple is located.

Is there any way to do a calibration in the controller, so that if you think it is 25 degrees off, you can tweak things? Even my 25 year old Kenmore oven can do that.

[LegoMySearwood]

Not sure. I would have to contact Weber

[LegoMySearwood]

I did a toast test and the right side of the Weber is hotter than the left.

I placed my smoke sensors on the far right and far left in the middle (front to back) on the lower grate level.

About 10 minutes in, I didn't get the extreme overages that right next to the thermocouple was giving me.

The difference between the right and left lessened 10 minutes later.

Things stayed a lot more stable than my previous tests.

I did note that when the Searwood tries to generate smoke, the temperature dips like normal.

The temperatures never really reach back up to what the Searwood states it should.

This is consistent with what I have found during all my cooks. Temperatures run 15 to 25 degrees below the set temp, so I have to bump up the set temp in order to maintain a consistent temperature near what I am shooting for.

The rep stated that maybe the thermocouple area where I placed my thermometer last few tests was probably a hot spot. That's what I found. Placing thermometers in other locations proved a more accurate reading.

[ecowper]

Good work on that. Definitely on the right track to dial that puppy in

[BKYDBBQ]

I need to do a similar test on my Searwood in the future...

[tstalafuse]

I don't know if the Weber allows for this or not, but my GMG allows the heat shield to be moved to the left or right by several inches to help even out the hot spots. If it doesn't maybe a cheap cast iron griddle set directly on top of the heat shield would allow you tweak and minimize the hot spot to get a more even heat distribution. Or, just know it is there and make use of it for when you need the slightly higher heat.

[TimmyR]

This is a good thread. I've done some similar comparisons. I've found that when empty, temps do vary quite a bit. When I have food on they are much closer. Most of my comparisons are on the Facebook Group Weber Searwood 600 owners forum. I'll find some of my data here if I can track it all down. Here was a cook 8/15 with two briskets on the top grate (so That's where I placed my probe. I'll find the others I did with multiple probes for reference. Purple is the wired probe. The Red ambient is the Fireboard Pulse external temperature.

[LegoMySearwood]

So Weber sent me two 20 lb. bags of Weber-branded pellets. So nice of them! I decided to cook some steaks today and do another test. I placed the ThermoWorks Smoke thermometer in the middle of the top shelf where I would be cooking my steaks.

I noticed in this position, there were more noticeable spikes in temperature - about a 50 degree spike.


I had to open the lid a few times to cool down the grill faster as it was taking its sweet time to level out.


I let it fun for a few minutes before I placed my steak onto the top shelf. Sadly, it bottomed out to 208 degrees.

And never got close to 240 again.

So I bumped up the Searwood temp to 250 so I could average 225 for the steaks.


So even with Weber pellets, I still average about 25 degrees less than the set temperature on slow cooks.

I then took off the steaks when they reached between 110 to 120 degrees and raised the temperature to 600 degress for some reverse sear. I was surprised to see the ThermoWorks Smoke show vast differences as the temperature raised to 600. It was such a difference that I took off my thermometer once the difference reached 170 degrees (didn't want to hurt the thermometer)!




So I average 25 degrees cooler but still made some really good steaks! The family agreed they were awesome. I added salt for an overnight dry brine. I placed no rub, but topped with beef butter (Meathead's recipe in the e-book).


My wife made some oven potatoes that we covered in butter, onion, cheese, sour cream and salsa. I was supposed to put some salad on my plate but it never made it as I stuffed myself with steak.

[BBQPhil]

I think you are going down the same rathole I did when I got my Yoder grill about 8 years ago. I found the built-in probe to be about 25 degrees higher than my Fireboard probe positioned right next to it, and I'd see swings of 20 degrees throughout the cooking sessions. I spent a lot of time trying to figure out what was causing it, but finally gave up and concluded it didn't effect the results to any degree. I also get a higher temp on the right side of the grill because of the design of the grill. I found it made little difference over years and years of cooks since the temp you select is pretty arbitrary within about a 20 degree band. Never made much difference in the outcome of my cooks.

[HawkerXP]

+1

[LegoMySearwood]

Agreed.

[LA Pork Butt]

I have done no temperature monitoring as you have, and the readout on Searwood remains a constant temperature. I am pleased with the cooking results and the ease of operation.

[LegoMySearwood]

Weber sent me a new thermocouple and problem solved.

[aucivil]

LegoMySearwood Seems like you had to provide an excessive amount of evidence to Weber before they sent you a thermocouple. Their customer service must have dropped off. Hope this solves the problem long term. I'm trying to decide between the Searwood and the Windwood Pro. Your issue with the Searwood was knocking it off my list. Those temp swings would drive me crazy (or crazier).

[briano52]

I have monitored my home gas oven, a Miele, with very accurate Thermoworks gear. The temp varied 35 degrees from the set temperature. It went up and down, over the set temperature. I had a Miele tech look at it. He said those fluctuations were "within spec" for a gas oven. My Miele electric ovens are much more precise. They hit the set temp correctly and fluctuate only about 10-12 degrees over the cook.

I have monitored several pellet grills. They have fluctuated 20-35 degrees but cook fine.

[glitchy]

briano52 After wireless thermometers became the norm it took me 13 pellet grills to finally give up…well at least 5 of them were for different reasons. Then reflecting back over 15 years of chasing the perfect pellet grill I’ve learned a lot about how most box store pellet grills actually cook better +/-25 rather than running tighter. All pellet grills are not the same and +/-25° doesn’t hurt your food.

[glitchy]

Also, even though I’ve had 2 that can sear pretty dang good, I’d rather not sear on them as it’s easier to just heat up a cast iron skillet or my gasser than to reconfigure a grill mid cook for a reverse sear and usually make a mess.

[TimmyR]

I've had my Searwood 600XL for about a year now. While I have seen some temperature fluctuations, I've only recorded one that was a momentary spike and wrote that off. Below is another comparison from a recent cook for reference. The grill does smooth the data a lot compared to my Fireboard. As for Weber Customer Service, my recent interaction with them was excellent once I wa able to speak to a rep in the Pellet Grill section.

This is starting it with nothing in the grill.



This is after a bit with a 3.5 # roast on top shelf

[briano52]

I have noticed that the controllers in the pellet grills that I have used do not show temp readings accurately. They seem to be programmed to not show fluctuations in temps very much. I have used my Thermoworks gear to compare readouts with the built in controllers. That said, the fluctuations in temps don't seem to affect the cook much.

[TimmyR]

That is 100% my experience with my Searwood. The data just looks smoothed, or not instant read but maybe a 10s running average (or more.) In any case, it does not seem to matter much from what I've seen in the last year or so. This grill has still become my daily driver for a balance of flavor and convenience.

[LegoMySearwood]

I’ve been pleased with Weber and the Searwood. I’m really falling in love with pellet grill.

[briano52]

I have a MAK that cooks very well with nice moderate smoke flavor to the meat. I have cooked on a buddy's Searwood 600. I was impressed with the temp control as well as the smoke flavor imparted. The Searwood seems like a nice pellet machine and the price is a good value too.