Haven't seen much on real world usage, so I thought I'd give it a go. This is my first pellet grill, but I've smoked pretty extensively on a Weber kettle and Weber Smokey Mountain.
I picked up a boneless pork shoulder by mistake but it didn't appear to make a difference. Seasoned with Meat Church Holy Cow and Killer Hogs Hot BBQ. No binder. Used Lumberjack 100% Hickory pellets.
Smoked at 180 (Smoke Boost) for 2 hours, then 225 overnight for another 8 hours, all over a pan of water. Pulled at 156, placed in a foil pan, covered in foil for another 5 hours where it stalled out again at 195 but was probe tender everywhere, so I pulled it. No liquid added to the pan.
The bark is honestly insane even after 5 hours in foil and another 2 wrapped in a towel in the oven for a rest. Smokiness is mild, comparable to the Woodwind Pro running on level 10 smoke (no wood chunks), but perfectly acceptable. Temperatures were rock solid the entire length of the cook.
Overall, happy with my purchase so far. High temp grilling next…
by Le_Drizzle
1 Comment
I’ve used a Weber Smokey Mountain for 15 years, and recently ordered a Searwood 600XL. Would you say that the pork shoulder was at least of comparable character/flavor to what you’d get from the Smokey Mountain?