Hey there everybody. Been looking at the Searwood 600 non-XL. for a semi-built in setup. Question is, is there anything you need to access the back for? I watched a cleanup demo from Weber from 2023 that showed the ash and grease catchers slide out to the front, hopefully that is still the case. Anything else? I'd really like to park this thing against a wall between two countertops and leave it there. Anyone know how much clearance would be needed behind the unit with the lid open?
I know a few people here have got the XL model, and I'm guessing functionally they are the same but dimensions, including the lid, might be different. Any knowledge would be appreciated. Thanks!
I have the XL. The backside has two hooks to hold the secondary grill when not in use. It looks like the clearance needed when the lid is open is about 7”-8” inches.
Thanks much for the info and advice guys. Seriously considering this as a do-it-all instead of going separates for the versatility and nice sized cooking area.
Another question just popped into my mind, as I've never had a pellet cooker before - I love the aroma of smoke on food, and I did read LA Pork Butt's comment on another thread regarding the somewhat reduced smoke flavor, so I'll consider a smoke tube if I go that route. But what about when you don't want smoke flavor per se? I may be asking this because I tend to smoke with apple or cherry which impart a particular flavor, but is there a more neutral 'tasting' wood out there that people use when you just want the taste of the grill?
If you don’t want smoke flavor I think you will be happy with it. It is like an outdoor convection oven, but the challenge is to add smoke flavor if you want some.
Silly as it is, I didn't consider that plain "hardwood" pellets would be safe to cook with. I use them for a smokeless firepit and they work great though. Oak sounds like a good call for sure.
Started smoking in Aug 2025. First smoker is a Weber Searwood. I purchased a ThermoWorks Smoke to get a more accurate temperature and the pro-series needle probe. I also have a Weber grilling basket, Weber grill brush, and the Grillart steambrush. I've tried all sorts of pellets and wood flavors and my family mainly likes the Traeger signature blend. I have a meat injector and shears for poultry.
I also recently purchased a new 2010 used Weber Kettle Performer. Just got a cover for it. I bought the ThermoWorks RFX with 1 wireless probe, the SnS and DnG to spruce up the grill. I have not cooked on it yet. I cut a hole and installed the ThermoWorks billows. I did buy 4 bags of the B&B charcoal briquettes.
All my cooking has been on the Searwood. I absolutely love cooking Pork Shoulder, chicken wings, chicken breasts and steak. I won first place in my church chili cookoff (I bragged to everyone about it) and I really enjoyed the chili (and I don't really like chili). I really enjoyed Moink balls. I like cooking ribs, chicken breasts, and chicken legs with white sauce.
I look forward to cooking pork burnt ends, smoked turkey for Thanksgiving, and maybe even a brisket.
I'm still trying to determine rubs my wife will really enjoy. I love the rubs from the website, but my wife just wants some rubs that will bring out the meat flavor so she can taste the meat. I'm seeking simple rubs for chicken breasts and steaks.
I love soda and especially Dr. Pepper. I don't drink alcohol.
I live near Boise, ID. I've been married for 25 years and I have 5 kids. I'm a second career dentist.
Hm, LA Pork Butt I really appreciate the comments I've seen from you regarding this, and it has sort of kept me from considering this as a replacement for a smoker. Have you experimented with a tube or some other smoke flavor boosting tool?
Incidentally, this would still be a great tool for me as I'm looking for a grill with a little less time for fire prep and cleanup than my kettle. I might need to get something like a Smokey Joe or even a yakitori style grill just for those times I really need a strong charcoal flavor. Problem is that's, like, always. 😅 Seriously though, if a Searwood is kind of like Gasser+ that actually is great. As you've mentioned, just need to potentially boost the smoke flavor then. If I'm getting the smaller one, perhaps that will also make a difference.
As to ease of use, clean up, and very predictable start up times it has spoiled me. It makes me hesitate to use my other cookers. I’ve not actually used a pellet tube, but I have one of the pellet trays and did a dry run that looks promising. When I was at this last Meat Up CandySueQ suggested that I put my meat on cold (which I do) and that I try cooking with a full Searwood which will be a lot of food. That last suggestion supports one of my theories which is that that the XL is so large that the blower moves the air too rapidly and dilutes the smoke concentration. . The XL is a beast so I don’t know when I’ll ever fill it up with food. My plan is to experiment with smoke tubes. I plan to do a rack of ribs on the Searwood and one on my Big Green Egg for a side by side comparison.
I am not trying to talk you out of a Searwood, but have you factored in the size of cooker you really need? The Searwood 600 would be smaller than the XL and might eliminate the smoke problems I encounter. Or, would a smaller cooker of a different brand meet your needs? Just some things to think about.
Oh don't worry, you are not talking me out of it. Better to know all this before deciding, so I'm really grateful for the info and advice. Yes, I'm looking at the regular 600. One of the reviews I watched demo'd 3 racks of ribs and (separately) 6 huge steaks, much more area than I'll need already. As far as other cookers, I'm struggling to find something with the same mix of features, versatility and control in a smaller package. Seems they did a good job from that aspect. Thanks again!
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