Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Weber Pellet => Topic started by: Bentley on May 15, 2024, 04:48:27 PM
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It is here!
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I guess they sent the big one. I expected a smaller unit, this thing is big! You can find PT & photos in the Pellet Fan PT section!
1st sunny day tomorrow in a week. Will get yard work done, then drizzle for next 3 days, so should have time to really get going on it over the weekend!
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They must trust and like you “big time”.
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I'm glad it is the larger one. I am interested in seeing the capacity. I am a bit concerned that this Performance Test is going to cost me a few thousand dollars. Much like it did on the other site :rotf:
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I am a bit concerned that this Performance Test is going to cost me a few thousand dollars. Much like it did on the other site :rotf:
:) Yes. Those tests are still influencing my buying decisions. They have a long half-life.
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Right! I am starting assembly. I will make this statement, just cuz I feel like it. There are going to be a lot of Subjective comments I make about this unit. For the regulars on this site, I do not believe that will be an issue, as I believe I have earned your trust and I hope you feel i have integrity.
For those of you that are just looking in and have no idea who I am or what this site is about I say this...There is no advertising on this site, it is funded by the owners AND the Members. We are beholding to no one! So keep that in mind when you think I sound like a Fan Boy! It is the Voice of 22 years of Competing and Backyard Cooking on 100% Pellet units!
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I am getting old. This is going to take awhile! Keith is sending me a link to an app that will walk me through it, so I am real pleased about that. I was in my 50's the last time I put a pit together, and in my early 50's the last time I did one this big! So bear with me!
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App downloaded, says 1:15 hrs with 2 people. So see you in about 2:30!
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A few more photos added. It took about 70 minutes to get to this stage.
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Added a few more photos. My cheap phone basally wont function under 15% power, so I am having to let it charge so I can finish following directions from the app and taking pictures of the assembly. It will be done today and the burn in will happen. I know Kristin wants a Butt for a function she has coming up, so we may drive right into cooking as we do the technical portion of the PT too!
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That is it for today. A LOT has changed in Pellet units since I bought my 1st one in 2002. There is a lot to cover on this unit, so I hope folks will be patient with the progress, as I have life chores to do also!
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For a first cook those burgers sure look good. Look forward to seeing more.
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I have been told the section highlighted by the green arrow is a heat shield, keeping heat and embers from the grease and ash tray below.
(https://i.imgur.com/MKzwuo2h.jpg)
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Are all of those internal guts stainless steel with the exception of the auger tube cover?
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Some temperature testing posted. Will be cooking a 350° meatloaf tonight!
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The Heat shield is Aluminized, the diffuser is Stainless Steel, the cookbox body is cast Aluminum the hood is Porcelain Enameled as is the grease and ash catch.
Are all of those internal guts stainless steel with the exception of the auger tube cover?
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The unit temperature display is almost spot on to your thermometer probes. That's better than what I expect from a unit.
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It surprised me also!
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The unit temperature display is almost spot on to your thermometer probes. That's better than what I expect from a unit.
I would bet that is much better most kitchen ovens.
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Ace Hardware has free assembly and delivery on this pit and other grills they have for Memorial Day weekend. I'd love to add this to my collection but I need to begin to get rid of some of my pits first.
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It can cook meatloaf! Thats it for today!
(https://i.imgur.com/n84HNZAh.jpg)
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I know this is a subjective question. Did your meatloaf taste like it was cooked using wood?
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Since the last 3 meatloaf's I had were oven cooked. For me the answer is yes.
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Sorry that I have not been able to get any data in last 2 days, just other life chores. Will get some new info up tomorrow. I can tell you a LOT of cooking, mostly traditional BBQ is coming your way over the next few weeks. Hoping the Good folks at Weber will let me keep it that long!
Also, if there is something about the unit a member would like to see, please post it here!
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Sorry that I have not been able to get any data in last 2 days, just other life chores. Will get some new info up tomorrow. I can tell you a LOT of cooking, mostly traditional BBQ is coming your way over the next few weeks. Hoping the Good folks at Weber will let me keep it that long!
Also, if there is something about the unit a member would like to see, please post it here!
I would like to see if you can review prior weber pellet grills on the site here and the issues that those members had. I am most curious if those issues have been resolved with this newest model. I think this may be their 3rd or 4th pellet grill since their initial launch into the pellet grill market.
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I think I understand what you are asking...I will be honest with you. At this time of year, I have so much to do around the house, I simply do not have the time to do research and PT this unit. I know that is not what you want to hear, but I have a limited amount of time to do stuff!
I would like to see if you can review prior weber pellet grills on the site here and the issues that those members had. I am most curious if those issues have been resolved with this newest model.
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A little data on temperature probes. Will be cooking a Detroit style pizza tonight.
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Will be cooking a Detroit style pizza tonight.
Very interested in this outcome
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High heat photos & pizza posted. More tomorrow!
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I thought you were making your own in a metal pan. :)
We eat those frozen pizzas too. My wife likes them and she never liked a thicker dough pizza before. Yes, we usually cook for 25+ minutes.
Seems like less than 15 minutes to get to 600 degrees in the grill is pretty quick!
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I will try and lay down some tiles and do a "homemade" Pizza too!
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Is that one of the Motor City pizzas. We found them at Gordons a while back and really like them, I usually go for the thin crisp crust but these were quite good the times we had them.
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I will have to look at the make of pizza.
Video of pellet dump posted.
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Sadly most of the burner covers or flavorizer bars seem to rot away, one would think if there was a part that should be made from good 304 SS it would be them. I guess grill companies see them as a consumable, kind of like burners and some grates.
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Wonder if you could replace the flavorizer bar with a piece of angle iron with slots cut in it? That looks like cheap sheet metal in the Weber.......
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Some of their gas grill has stainless flavorizer bars. They used to warranty them for the life of the grill too.
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Cook posted. I guess I can say this here. As good as it gets!
We have a "high-end steak house" called the Piedmont here in Mayberry. Off the cuff, I said to Kristin I wonder what that meal would have cost? The Filet Mignon, 10 oz. (mine was 7oz.) served with vegetables & your choice of potato, $52. An Arnold Palmer is ? ($5). Tax is 11%. So were at $63.38 or tonight $126.76. I am cheap so 20% Tip. So the night cost me $149.56 if I am silly enough to do it!
Now for reality. $9.99/lb. tenderloin Martins. 12oz total weight of meat, $7.49, 10lbs of Costco Golden potatoes, $5.59. Cost of potatoes .62¢ Candied carrots just gonna say $1.50 cuz I don't care. Dinner for 2 with water $9.61! And I got a 2nd glass of water for free!
My apologies to Keith and Weber. I just get into Cheap Screw mode sometimes!
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I believe this Flavorizer might be SS. Just somewhat thinner. Not really fair to have done that to Weber, but to late to take it back!
Some of their gas grill has stainless flavorizer bars. They used to warranty them for the life of the grill too.
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Wood fired taste on the steaks?
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I guess it depends on the person, if you consider light char marks wood fired taste, then I would say yes. I doubt that if I cooked this meat on a bed of hardwood coals it would have tasted any different. 8 Minutes is not very long!
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The Weber company has let me know that the flavorizer bar is Stainless Steel and it is intentionally thin to vaporize the grease. They have done extensive lifecycle testing on it, and it preformed very well. That is good enough for me!
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Bent did hamburgers for lunch and they had char marks and a nice "char" flavor. Have to say that was a first for me on a pellet cooked hamburger.
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Kristin will explain her Chicken cook.
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Will be gone for a week, so will be no data input for a few days!
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A few photos of a 2nd shelf cook. 2 racks of St Louis style ribs. They will go to a friend of Kristin who is puppy sitting Kinny while we are on the cruise. Will be the last cook for a week. Will get back into the PT aspects and much more cooking when we get back!
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How is the smoke output at 275?
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Bentley, please consider putting a white ceramic tile or such (paper plate?) in with the food you're cooking. I'm interested in the amount of pellet ash or fines that end up on the food. The white surface will show them.
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Take a look at the Rib photos. I am not sure how to quantify the question. I do not think you can get color like that without smoke, that is about all i can say. It is visible, but not like at 180°. It pumps out constant smoke when set at 180°, that is how I finished these!
How is the smoke output at 275?
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Great suggestion, keep them coming ALL of you and I will do when we get back!
Bentley, please consider putting a white ceramic tile or such (paper plate?) in with the food you're cooking. I'm interested in the amount of pellet ash or fines that end up on the food. The white surface will show them.
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CLEANING - Would be nice to have a 1/2 round thick plastic scraper tool that matches the bottom with a handle... Thick PLASTIC = no scratch and rigidity.
The handle: short & angled making it easier to drag/push the grease laden debris down into the dump hole.
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So something like a Dough Scraper but bigger?
(https://i.imgur.com/6fxMv9Lh.jpg)
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Good thinking Bent. That should work just fine.
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Will do a low n slow traditional (180-225°), no Texas Crutch Butt cook tomorrow!
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I'm looking forward to this.
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A picture of the butt posted along with graph so far. Think I will butcher paper one!
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More photos' from the shoulder cook!
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Those butts have great color. Look forward to seeing the smoke ring and hearing about the taste test.
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Some finished photos and data added.
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Finished butt photos posted.
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My apologies to Weber and the members over the last few day regarding the PT. The weather has been very good and I have tried to get the garden and landscape in order. Starting Monday, we are supposed to have 11 days of mid 90's, so I will be doing a lot more in the coming days. I was going to try and post some pellet consumption, but other then that, I am not sure what other "tech" stuff there is. I planned on doing more cooking.
Is there some things Members would like to see?
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The pulled pork went to a church function tonight. Numerous compliments and requests for my recipe. I told them the No. 1 thing -- get a Weber Pellet Pit! That pit is simply unbelievable on the consistent smoke it delivers at 180!
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Kristen, that is quite an endorsement tor the Weber Searwood.
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Pellet Consumptions results posted.
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my 2 cents Great review
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Was asked to show the Manuel mode cooking. Did a 1 minute video of the function and have posted it.
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it looks like that worked well.
How was the smoke flavor on the pork butt? I know that is subjective but just wondering as I like a bit heaver smoke flavor.
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It is one of the BBQ things still neither of us can handle. I had a small bite of bark, very smoky. That is the best I can offer!
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it looks like that worked well.
How was the smoke flavor on the pork butt? I know that is subjective but just wondering as I like a bit heaver smoke flavor.
I am sorry, I just can't handle eating pulled pork any more given all the years of competition cooking and judging. That was why I was somewhat leery of how it tasted when I took to church because I just can't taste anymore (except for a real small bite for sauce purposes). But everyone at church loved it. Did not specifically ask folks about smoke flavor
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I'm doing 30 lbs. Of boneless pork butt's today. I'm following this thread because I'm not overly happy with my current grills. ⁷
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I'm following as I sold my pit last year as I wasn't to happy with it. And so far I am liking what I'm seeing. And Thanks to Bentley and Kristen for doing this.
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This is all Bentley, I just get to eat some great food off this pit.
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There was a basically white paper plate in the cooking area during one of your cooks. It didn't appear to have pellet fines or ash deposited on it. That's a very good sign.
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Unless there are things I have missed or just some points that folks would like to see, the tech part of the PT is done. Weber has graciously said I could keep the unit for awhile, so I have a bunch of cooking to do, but it will be over the next 2-3 weeks. I have two 9lb. pork loins I will be roasting next Friday. A large 17lb Costco Prime Brisket I will cook shortly after that and a couple of Filet Mignon to do in the next few days!
So look for various temps and cooking times photos over the next 2-3 weeks.
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Great. I'm looking forward to seeing the results.
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Look forward to seeing those cooks. it is great see a review where this pit is being used, Not just reviewing things about it.
any others I have seen are pretty lame. Thanks for all you do.
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Store bought pizza cook.
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Homemade pizza cook posted.
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A few cooks posted!
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The pork tenderloins look superb! I'm putting this recipe into my list of cooks to duplicate.
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Great sear marks on the pork. it looks like this pit can do it all.
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The pork cook looks great, and the cooker handling the low temp, the high temp, and the middle temp quite well.
Made in to sandwiches?
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It was just sliced to be eaten like little filets, but it is thin enough for sandwiches. There are usually 60-70 people at the event, there were 23 last night, so lots of left overs!
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Great review!! Been thinking of replacing my PG1000, this might be the one I pull the trigger on.
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Doing a rack of St Louis. Did FE Method last time. Will cook these for 1 hour with Smoke Boost (180°). Then with the Weber App, and not going out in the nasty, muggy weather, will adjust temps to 270° to finish!
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To hot to cook in the house...so use the Weber Searwood 600 Xl! Stuffed Green Peppers from the garden. Start of cook posted!
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I am goin to cook the 35 Day, Wet Aged USDA Prime Brisket Tues/Weds and serve for lunch. That will probably be a wrap for the Performance Test. So if you wanted to see something highlighted from the unit I missed or a certain cook, post it before Weds as i will be contacting Keith after that!
Thanks Weber for letting me Performance Test a Great Unit! More thanks later!
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I look forward to the brisket cook. So far it seems like this grill works very well. I think I am going to a store tomorrow and see them in person. I have an Ace Hardware that has both in stock. I am leaning to the smaller one. I won't pull the trigger yet but it sure is looking like one will be coming home with me in the near future.
Thanks for doing such a good review Bentley.
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Brisket cook started!
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I liked the butcher paper technique the couple of times that I used it. Curious to get your take on the bark because if I remember correctly you are not a fan of hard bark.
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I am not, but when I wrapped the pork Butt, it was not a real hard bark. So I am going to be very interested in how it comes out!
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That brisket is sure looking good so far.
:clap: :clap:
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It was a good Brisket cook. I wanna keep this pit as long as I can so I will have some final thoughts and thank you's in a couple of months! :pig:
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Definitely looks like a pit worth keeping. Great review as always Bentley!
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I am not a person that usually tastes smoke, but I swear the crumble had a hint of smoke to it! Cooked the crisp perfectly and saved me from turning on the oven in this terrible heat wave we are having.
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It was a good Brisket cook. I wanna keep this pit as long as I can so I will have some final thoughts and thank you's in a couple of months! :pig:
I think Weber should let you keep this pit. I know you have sold at least one for them. I plan to get one soon.
Thank you for doing the review.
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It was a good Brisket cook. I wanna keep this pit as long as I can so I will have some final thoughts and thank you's in a couple of months! :pig:
I think Weber should let you keep this pit. I know you have sold at least one for them. I plan to get one soon.
Thank you for doing the review.
If I didn't have so many pellet grills sitting on my patio already, I would buy one too!
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I am not, but when I wrapped the pork Butt, it was not a real hard bark. So I am going to be very interested in how it comes out!
When I used butcher paper, I probably cooked the brisket at a higher temp than you before I wrapped so I had bark at that point. The bark did soften after wrapping, but there seemed to be more than when I would just pan and cover with foil. That "steam" method seemed to remove all of the bark if I recall correctly. I did like the paper method better because I like a little bark but not when it is hard to chew.
Looks like you enjoyed your cook. Very happy to hear and see that. It looked wonderful.
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Bentley, I have a question about pellet consumption. I don't need detailed use, just your opinion about it.
Looking at the cutting board with the brisket, it looks to have turned out quit moist.
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I would say it uses less then the industry averages between 200-400° I only had to fill the hopper once for that cook and there was half left this morning! Just incase you missed them.
Pellet Consumptions results for the Weber Searwood 600 XL on June 13, 2024 with temperature at 80° and wind 2 mph.
200° 68 minutes or 0.88lbs./hour.
300° 50 minutes or 1.2lbs./hour.
400° 37 minutes or 1.6lbs/hour.
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How easy was it to clean out the burn pot after the long brisket cook? How much ash in the burn pot compared to other grills you have cooked brisket on?
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I have not done it.
To give you an idea of how well the cool down system works, I have not cleaned out the combustion chamber since I started cooking on it! If I can remember I will go take a picture when it cool down!
How easy was it to clean out the burn pot after the long brisket cook? How much ash in the burn pot compared to other grills you have cooked brisket on?
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Decided I would have a Swedish Breakfast, so I decided to make Bridget Johansson's Ugnspannkaka. Cooking it outs side on the Weber Searwood 600.
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Swedish food, as I recall, having been raised as a Swede in northern MN, isn’t know for having a lot of flavor. Lutefisk being a case in point.
As my dad used to say: “You can always tell a Swede . . . but you can’t tell him much.”
When he started first grade he could not speak English as they spoke Swedish at home all the time.
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Your July 15 photograph of the combustion chamber showed quite a bit of fly ash and/or unburned fine pellet dust nearby. But as I recall, sometime back you posted a photograph of a white paper plate that had been in the smoking chamber during a fairly long cook and there wasn't any fly ash and/or unburned fine pellet dust on it.
Am I remembering that correctly?
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I will let you decide. Before and after. Sorry for the Pork Butt juice on the plate.
Your July 15 photograph of the combustion chamber showed quite a bit of fly ash and/or unburned fine pellet dust nearby. But as I recall, sometime back you posted a photograph of a white paper plate that had been in the smoking chamber during a fairly long cook and there wasn't any fly ash and/or unburned fine pellet dust on it.
Am I remembering that correctly?
(https://i.imgur.com/DYit8bih.jpg)
(https://i.imgur.com/u8G4fRKh.jpg)
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Bentley,
Just curious how many pounds of pellets you think you have burned since this picture. For how much you have been cooking on this, that seems like very little ash. My MAK burns clean, but the Weber seems very impressive.
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Not completely sure on the question? If you mean how many pellets on the plate test, probably 3lbs. If you mean how many since I started cooking? That one is tougher. I would say I have filled the hopper 3 times, so roughly 60lbs.
Bentley,
Just curious how many pounds of pellets you think you have burned since this picture. For how much you have been cooking on this, that seems like very little ash. My MAK burns clean, but the Weber seems very impressive.
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Thanks. Sorry question wasn't clear. The 60 lbs is what I was looking for. Thanks
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Thanks to Weber for allowing us to Performance Test this unit. I hope we have shown the many features correctly. I don't feel the need to make a lot of comments about the 600 XL as I think you have been able to see exactly how it works. The only thing we can't PT here is Longevity!
Again, thanks Weber and my personal thank to Keith D. for asking and trusting me to do this Performance Test! You have a Great product!