First cook on the Weber Searwood 600 XL.
I made smoked Mac and cheese at 275 for 90 minutes, stirring halfway through…
Then cranked the temperature up to 600 and cooked up some sirloins! Absolutely perfect! The grill marks on the steak made it look “fancy” and the smoke in the Mac and cheese was very noticeable – and I didn’t even try the smoke boost yet!
11/10 meal! Extremely happy with how everything turned out. I contemplated for about 6 months on buying this pellet grill and the only negative thing I have to say is:
I wish I had bought it much much sooner!
by mikebrands
4 Comments
I love my Searwood! So versatile… grilled steak tonight and smoked ribs last weekend. Brisket on the calendar for Saturday! Enjoy it… Smokin Pecan pellets are amazing and I highly recommend
Got my first butt (ever, new to smoking) in my xl this morning!
What’s the recipe for that mac and cheese? I’ve tried a bunch and they always seem to turn out dry. Yours looks fire 🔥
Boston butts are super easy and forgiving to smoke! Just score the fat cap, apply a binder, and liberally apply your favorite rub. Let us sit for 15 minutes, or in the refrigerator overnight. Smoke @ 225 , fat side up, until it hits around 170 and you like the color. Wrap with a bit of braising juice, and start checking for tenderness about 2 hours later. Before you pull it, remove and discard the fat cap. Use the au jus to add moisture to the pulled pork. Lastly, for me anyways, these always turn out better if the Boston butt is at least eight pounds! Enjoy!!
https://preview.redd.it/zrl3u03c8j2f1.jpeg?width=3024&format=pjpg&auto=webp&s=241a612a87155c9718db2e2353e1d2367066365e