Weber Searwood 600XL or Weber Smoque

[RhodeHog]

I've been looking at both of these for my first pellet smoker. I like the versatility of the 600 but the Smoque looks inviting as well. I do mostly long cooks so I'm not searing steaks, mainly cooking ribs, pork butt, and hope to do more brisket.

If you had regrets for getting one but not the other, why?
How do they compare regarding maintenance and cleaning?
Most of all, I like the Smokeboost idea. Is it enough smoke?

Thanks for any insight.
Rhodehog

[au4stree]

Do you ever see a rotisserie in your future? Looks like the searwood will accommodate that. A griddle too.

If it were me, the Searwood would be my choice, seems more versatile. Even though you stated you really only do long cooks, meaning you really only need what the Smoque offers.

[RhodeHog]

I did like the rotisserie option. I’ve got a small griddle on the gas stove. I am leaning Searwood just for the versatility.

[BKYDBBQ]

I have not used or even seen the Smoque but I have a Searwood 600XL and it has been great so far. I have not used it for a long cook like a butt or brisket yet but I have used it for other cooks and it has done great.

[LA Pork Butt]

I love everything about my Searwood XL 600 except for the limited level of smoke it puts on food. So, like every cooker if you want it to do everything well you need a workaround. I am working on how to add smoke. I have some good untested ideas.

[LA Pork Butt]

RhodeHog The deflectors lift right out and c an be scraped with a wide putty knife. The grease goes down an angled tray into a disposal plan. You simply scrape it with a plastic scraper they provide. After lots of hours they recommend disassembling the pot and cleaning it.

[TimmyR]

I agree that it is less intense smoke than my BGE with wood on it but I am getting used to it. I find the smoke on boneless thighs to be great. I also have thrown a hunk of wood on top of the firebox before I start it up. I "think" that makes a difference but have not really tested it in any comparison.

[LA Pork Butt]

TimmyR Boneless chicken thighs and a BGE. You are my kind of guy. I am loving my Searwood XL 600 for it’s ease of use and quick start up compared to the BGE.

[Purc]

All I can add is, I never needed to hang ribs for smoking until I had the Bronco. I never needed to use a rotisserie until I had one for the Weber Kettle. Now I love these two additional methods of cooking. Therefore, I would choose the most versatile with the most options available. As always, YMMV.

[RhodeHog]

Great advice. I didn't think I'd need a rotisserie until I saw a promo picture that had a big hunk of lamb and now it is a factor

[Purc]

RhodeHog I love lamb on the rotisserie, both boneless leg and a rack of lamb. I've done pork butts, chicken, turkey, rack of pork, beef rib roast etc and all turned out great on the roti. It's fun to have the options.

[bbqLuv]

Hope this helps. A quick internet search:

When comparing the Weber Searwood 600 and Weber Smoque, consider the following:

• Cooking Space: The Searwood 600 has 648 square inches of cooking space, while the Smoque XL offers 972 square inches, making the Smoque XL more suitable for larger gatherings.
  
  1
• Versatility: The Searwood 600 is easier to maneuver, while the Smoque XL is heavier and less mobile, which may be a consideration for space.
  
  1
• Features: Both grills share similar features, but the Smoque XL includes a fuel gauge and a variable smoke setting, which are beneficial for advanced users.
  
  1
• Price: The Searwood 600 is generally more affordable, making it a good option for regular family meals, while the Smoque XL is pricier but offers more cooking space and versatility.
  
  1
  Ultimately, your choice should depend on your cooking needs, space availability, and budget.

[LA Pork Butt]

The Searwood XL 600 has 972 square inches of cooking. I think the large capacity is one of the things that limits smoke flavor.

[RhodeHog]

Good recap. Thanks!

[pizza67]

I got the Searwood 600 for Christmas and did ribs for my first cook. Can't believe how much easier it is than my old Smokey Mountain. I think it provided plenty of smoke all on it's own. Came out great.

[RhodeHog]

Wow! That looks good. Thanks for sharing. It helps in my decision process!

[RhodeHog]

Thanks for the help everyone. I was leaning towards the Weber but got a great deal on the Camp Chef Woodwind Pro. I think I could have been happy with either one.

[TimmyR]

Thanks for the help everyone. I was leaning towards the Weber but got a great deal on the Camp Chef Woodwind Pro. I think I could have been happy with either one.

That was one of the pellet grills on my list when I started looking. It looks great.