My first go on the Searwood, I think it turned out great considering my lid arrived damaged. I kept it on the smoke boost setting for the first few hours, it’s supposed to be set to 180* but my thermoworks probe says otherwise, fluctuates between 195* – 215. Cranked it up to 225 and it fluctuates between 225* – 260. Setting it to 240 it fluctuates between 240* – 275. Not super impressed with how it controls temperature but for my use I guess it doesn’t really matter. Again my damaged lid probably isn’t holding heat as well as it should, but these lids don’t really seal. I was impressed with how much smoke it put out, I got a nice smoke ring on my chuck roast. It sat on the top rack with a pan underneath, wrapped it in foil at around 160 and pulled it at 204* for a total cook time of about 10 hours, rested for about an hour and then sliced. It could have rested longer but we were hungry lol.
by noglovesincleantrash
5 Comments
Great smoke ring you got there! Keep in mind that the temp fluctuations actually increase smoke flavor. It’s normal to have swings like that. If it stays at a constant temp, it’s not going to put out as much smoke. It clearly did not affect your end result. Looks delicious! *also to add, if you are using the unit probe they are often incorrect.
Bro I love my Searwood so much
Hell yeah. I love mine it puts out great results, very consistent
I’ll be starting a beef plate short rib in a few hours 🤤
Smoke ring on point