Pellet Fan
Pellet Fan Performance Testing & Product Tests => Performance Tests => Topic started by: Bentley on May 15, 2024, 04:50:12 PM
-
(https://i.imgur.com/k4Mt2oV.jpg)
(https://i.imgur.com/0bBQpubh.jpg)
(https://i.imgur.com/6MJz9lMh.jpg)
-
This thing is huge and solid and it is not even put together yet!
(https://i.imgur.com/IEtKA6wh.jpg)
(https://i.imgur.com/jChEW5fh.jpg)
-
It took about 70 minutes to get to this stage.
(https://i.imgur.com/SOQ9DRch.jpg)
(https://i.imgur.com/1sDm46mh.jpg)
(https://i.imgur.com/2qphGHIh.jpg)
(https://i.imgur.com/Fz2IrmJh.jpg)
(https://i.imgur.com/6U9Yah1h.jpg)
-
Interesting diffuser! Very heavy. 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/oF2mfnmh.jpg)
(https://i.imgur.com/JWGEa5lh.jpg)
(https://i.imgur.com/KEvNsg4h.jpg)
(https://i.imgur.com/MKzwuo2h.jpg)
-
Again, some assumptions. I hope Keith will weigh in on and correct me if I am wrong or simply do not know the function of certain items.
I believe the U shaped big piece is both ash collection and grease catch and channel.
(https://i.imgur.com/mDyUTAhh.jpg)
(https://i.imgur.com/lOdRCsch.jpg)
(https://i.imgur.com/Ni0aohNh.jpg)
-
I will do a separate post on grilling area. 3 different size grills. And the upper grill come out very easy and has what I believe is a very innovative storing system behind the unit.
(https://i.imgur.com/JnHFfuXh.jpg)
(https://i.imgur.com/ctacCnEh.jpg)
-
Realize I have not done a Performance Test in almost 6 years. Maybe there have been many advancements in controllers and apps, but this one is pretty sophisticated. It is going to take several post on each, this is just a tease.
That is the amount of pellets in the Hopper, as you can see by the digital indicator on the far left of controller, it says it is 75% full.
(https://i.imgur.com/Mph2NQLh.jpg)
(https://i.imgur.com/YHSKU9ch.jpg)
-
In my 14 years of Performance Testing pellet units I have never seen a unit get to grilling temperature so fast. Will get the correct info and not subjective comments as we go, but it was fast. It was gas grill fast! I started it, set at 550°. Went in, mix seasoning in meat, formed patties, put mayo and onion on bun. Went out to Searwood, expecting to sit down and wait for it to reach temperature. It was already at the temp you see in the photo. It appears it will be an impressive high heat grill!
(https://i.imgur.com/9BWsRuth.jpg)
(https://i.imgur.com/R0hd1mwh.jpg)
(https://i.imgur.com/7mDbhLgh.jpg)
(https://i.imgur.com/YWPKHWkh.jpg)
-
Pretty darn accurate and very little fluctuation. Probe 1 is right, probe 2 center and 3 on left. Temps were 180. 200. 300 & 400°. It puts out good smoke at 180°.
The smoke output of the unit when set to 180°. (https://youtu.be/k1N4XtVcoSs?feature=shared)
(https://i.imgur.com/W64PgDUh.jpg)
(https://i.imgur.com/96EsTODh.jpg)
(https://i.imgur.com/9uJeAtKh.jpg)
(https://i.imgur.com/mhEsW4ph.jpg)
(https://i.imgur.com/Wu4que9h.jpg)
(https://i.imgur.com/Ll7WO3Mh.jpg)
-
I feel this test was some what unfair to the unit in regards to its high end Temp. My probes won't go that high, so I had no other way to show it. I think you get the idea, this unit gets very hot and will have no issue grilling.
(https://i.imgur.com/XvYs9hlh.jpg)
(https://i.imgur.com/Pw0uz4Ph.jpg)
-
So much on this grill, some very technical. I am not the right guy at times to highlight such features. This is a screenshot of the Weber App for the Searwood. This unit is Wi-Fi enabled. We are cooking the meatloaf for 30 minutes using the SmokeBoost (180°) and will then turn to 350° using the phone, from my chair to finish. This unit has 2 temperature probes, you can see the loaf was 45° when we started! Also, right on the phone app, a log graph of both pit and food temps. Will have to figure out how to show that at the end of this cook.
(https://i.imgur.com/MLsCgvz.jpg)
-
About 1 hour in to cook!
(https://i.imgur.com/Ndihqmch.jpg)
-
Hey, it is a mean meatloaf cooker! What can I say. you sit in your chair, your look at meat temperature, you see the temperature of the pit. This is not ground breaking, but it is a very easy app to set up and use! This was the graph that it does with each cook, for those of you that are into that!
(https://i.imgur.com/RwLjZzPh.jpg)
(https://i.imgur.com/n84HNZAh.jpg)
(https://i.imgur.com/vHALuBPh.jpg)
(https://i.imgur.com/DaEoDEn.jpg)
-
Their heat & unit probes and seem to be accurate. The top number is the chamber temperature, the bottom the food probe. Just an FYI, the ambient air temperature right now is 73°.
(https://i.imgur.com/5B0iG8Kh.jpg)
(https://i.imgur.com/nXdKj4Eh.jpg)
-
No need for me to make any comments. Not sure how hot it would have gotten. All I know is 550° was plenty hot for those burger patties. And I will cook the Filet Mignon at that same temperature in a day or so. And you can make your own judgment on its steak grilling ability.
(https://i.imgur.com/pYNcWa3h.jpg)
(https://i.imgur.com/iwywNhRh.jpg)
(https://i.imgur.com/NZnaNDWh.jpg)
(https://i.imgur.com/6VmvvXBh.jpg)
(https://i.imgur.com/OXTQ2OSh.jpg)
(https://i.imgur.com/a1rJCOGh.jpg)
(https://i.imgur.com/bmNl3ZFh.jpg)
(https://i.imgur.com/0UxrcIuh.jpg)
(https://i.imgur.com/mRECnhHh.jpg)
-
I don't believe it is the Searwood's fault, I just believe that this type pizza needs more then the 18-22 minutes the directions say. It was good, but very anemic in color. It was cooked at 425°.
(https://i.imgur.com/jGV1X46h.jpg)
(https://i.imgur.com/w3Zin4oh.jpg)
-
Was never a feature that I cared much about until the last few years when I started grilling much more then Smoke/BBQ'ing and would use very cheap heating pellets for grilling. Now I wish my units had the feature and they don't. A pain to say the least to clean out the "you know what I have" pit! I think we all know the 1st thing folks will take off this unit when they get it home. The little black wand will not be necessary. I am assuming that is what that device is for?
Short video of pellet clean out feature. (https://youtu.be/5xW0Ockf-bU?feature=shared)
-
I have never considered myself stupid, but I do think I am a slow person. It has just now dawned on me it has no traditional smoke stack!
(https://i.imgur.com/b7ExkOGh.jpg)
-
The 3 separate grills.
(https://i.imgur.com/D2cCeWSh.jpg)
-
We have had 3 or 4 cooks, so I though a good time to brush down parts.
(https://i.imgur.com/htEYGhAh.jpg)
(https://i.imgur.com/vVOF1sYh.jpg)
(https://i.imgur.com/jQpbKpYh.jpg)
(https://i.imgur.com/SNQ4H15h.jpg)
-
Maybe this is an unfair post as it deals with projecting into the future. If I had to pick a con for the unit, I would be worried that the Flavorizer bar might not hold up that long for a High Heat Grill guy like me! That is a time will tell question.
(https://i.imgur.com/jQpbKpYh.jpg)
-
I forgot to take a picture on the unit, sorry about that! 550° for a 2 minute then turn, done 3 more times, IT was 129° after that 8 minutes. Bad photos, I wish I had the ability to use my Canon, but I cant get the photos from Canon to the gaming computer!
(https://i.imgur.com/EQb8WrSh.jpg)
(https://i.imgur.com/4N3St9Zh.jpg)
(https://i.imgur.com/7oxgSCFh.jpg)
(https://i.imgur.com/aF7Avtah.jpg)
-
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!
-
(https://i.imgur.com/pfbch02h.jpg)
This is a nearly 6 lb roasting chicken. I cooked it using Julia Child "Classic Roast Chicken" recipe. I put salt and pepper on the inside and then stuffed with 4 small lemon wedges , a cut up carrot, 4 small stalks of celery and 4 spring onions. Patted the outside dry and sprinkled on salt and Pappy's Lemon Pepper rub. Placed on the pit at 425 for 15 minutes then turned down to 350 for an hour and 15 minutes.
-
(https://i.imgur.com/AOTMTMZh.jpg)
(https://i.imgur.com/tWrZKVLh.jpg)
After 1 hour at 350, I melted some butter and a couple of Tbsp of lemon juice and poured over chicken, then cooked the remaining 15 minutes. We let it rest about 15 minutes and it has turned out very tender and juicy.
-
Thought you might like to see...Photos of the Combustion Chamber, Barrel, Ash Trap and Grease tray! After the amount of cooks that have been done.
(https://i.imgur.com/p9SndIVh.jpg)
(https://i.imgur.com/1GX07nth.jpg)
(https://i.imgur.com/TZprwPfh.jpg)
(https://i.imgur.com/qd1CDNQh.jpg)
(https://i.imgur.com/sH2dhjvh.jpg)
-
Of course Dogs for Memorial Day weekend cook! Thought I would show some low temp grilling! Searwood set at 450°. Took about 6 minutes to get to an IT of 160°. The food probe is nice.
(https://i.imgur.com/i5SVapLh.jpg)
(https://i.imgur.com/Lxmn3uTh.jpg)
(https://i.imgur.com/xhisVzQh.jpg)
(https://i.imgur.com/NmSecpkh.jpg)
-
A little 2nd shelf cooking. 2 racks of St Louis. Fast Eddy style. 275° for 3 hours. This is 1 hour in.
(https://i.imgur.com/RcqISV7h.jpg)
-
Seasoning Salt n Pepper rub, cooked at 275° for 2 3/4 hours, on 180° for last 30 minutes.
(https://i.imgur.com/AjOLJo2h.jpg)
-
90 minutes in, 180° or Smoke Boost mode as Weber calls it! I will say that the units smoke output is not cyclical. It produces smoke constantly when on this setting!
(https://i.imgur.com/rmMFXX3h.jpg)
(https://i.imgur.com/j61835Eh.jpg)
-
All of these photos were taken within minutes of each other. To me, just by the color, it is very apparent that it is producing lots of smoke at 240°! IT is about 173° in the unwrapped one.
(https://i.imgur.com/Uqf0EXVh.jpg)
(https://i.imgur.com/lnNksfJh.jpg)
(https://i.imgur.com/sCYxhTsh.jpg)
(https://i.imgur.com/jd6zfM3h.jpg)
(https://i.imgur.com/DSfQljvh.png)
-
(https://i.imgur.com/DYit8bih.jpg)
(https://i.imgur.com/u8G4fRKh.jpg)
-
A little over 12 hour cook. Pulled IT was 193°. Kristin is pulling for a Corn Hole tournament at her church on Weds. I will try and get some photos of that later
(https://i.imgur.com/TIUPjNgh.png)
(https://i.imgur.com/wKQs7wGh.jpg)
(https://i.imgur.com/nnzFJD5h.jpg)
-
Butcher Paper.
(https://i.imgur.com/b5Vem32h.jpg)
Naked.
(https://i.imgur.com/ujL59wJh.jpg)
-
Finished butts.
(https://i.imgur.com/H9sD4yfh.jpg)
(https://i.imgur.com/vTzxLMEh.jpg)
-
Yes, I know this is not Scientific. Your results will vary because ambient conditions will not always be the same. This is simply a benchmark that I think is pretty accurate.
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.
(https://i.imgur.com/ugamirdh.jpg)
-
Sorry I cant get my phone in any better. I believe this is an optic sensor for the pellet level.
(https://i.imgur.com/8NLQbsvh.jpg)
-
We cook on a griddle in manual mode on the Weber Searwood 600 XL. We started on setting 7 and ended on setting 10. This was about the only way I knew to show this feature. There is an optional Griddle for the Searwood 600 XL. On Manuel mode, the controller temperature sensor is by bypassed and the pellets are continuously feed.
Cooking in Manuel Mode (https://youtu.be/Vid8XRlwuW4?feature=shared)
(https://i.imgur.com/HHhSCPeh.jpg)
-
A Doctored Lidl pizza. On tile, preheated to 450° for 30 minutes, then turned to 410°. Cooked for 7 minutes, spun 180° and cooked another 7 minutes. Forgot to take a shot of the bottom. Gonna do homemade this weekend.
(https://i.imgur.com/lnqZM50h.jpg)
(https://i.imgur.com/gaZ0liVh.jpg)
(https://i.imgur.com/vb9vDL8h.jpg)
-
Old yeast is not conducive to great pizza, but the Searwood 600 XL can make a pizza pie! 1st one was a 12 inch (250g) cheese & mushroom for Kristin. She did not care for my dough. 600° pit temp with 560° on the tile 7 minute cook time. 2nd was 16 inch (560g) Hot & Sweet Italian Sausage, olives, green peppers and onions. 600° seemed a bit hot for this dough, so as soon as I put 2nd one on I turned to 550°. 7 minutes too on cook.
(https://i.imgur.com/vawNrAah.jpg)
(https://i.imgur.com/bCvi0TJh.jpg)
(https://i.imgur.com/UfbcjGah.jpg)
(https://i.imgur.com/DdGy27Sh.jpg)
(https://i.imgur.com/4PxyJidh.jpg)
(https://i.imgur.com/1K9iBulh.jpg)
(https://i.imgur.com/uqrYq4Oh.jpg)
(https://i.imgur.com/GZtEhpJh.jpg)
-
A lot of cooking space on this unit!
(https://i.imgur.com/YD29Htjh.jpg)
-
Currently smoking the 35lbs of pork loin on the large 2nd shelf in Smoke Boost mode. Will go about 2 hours and look at color. The unit produces so much smoke in this mode I want to be careful.
They were brined with garlic, rosemary and sage in a 3% solution for 12 hours, then air dried for another 12 hours. Will then roast @ 350° until an IT of 145° is reached. Then sliced on slicer and taken to Eating Meeting!
(https://i.imgur.com/cxOJEj6h.jpg)
(https://i.imgur.com/KQN6FqOh.jpg)
-
If they tastes as good as they look I think I will be OK! Smoked for hour, seared at 500° for 5 minutes a side. Now cooking at 325° till an IT of 145°. Franks Hot Honey & Pappy's Garlic Rub! They won't look as Pretty once sliced, but that's the way it goes!
(https://i.imgur.com/bQX7nuvh.jpg)
(https://i.imgur.com/DrUbos3h.jpg)
(https://i.imgur.com/rg4Vrdhh.jpg)
-
I am glad I went 500° and not 600°! I think it was some fine searing at 500!
-
All finished. Hoping a 45 minute rest will be sufficient to slice. About 90 minutes at roasting temperatures!
(https://i.imgur.com/Gp6685ph.jpg)
-
I can taste the smoke, which is unusual for the same day cooking. Kristin seemed to think the Honey & Pappy's went well together! Thanks for that Hugh!
(https://i.imgur.com/AiqkhS8h.jpg)
-
We did the FE Method on the 1st set of Ribs. This time we will try 1 hour with Smoke Boost (180°) and then go back to 275 till finished! Pappy's original Rub & brown sugar!
(https://i.imgur.com/LJU4bAgh.jpg)
-
Man I took a photo after 1 hour, and the rest I was just to hungry! My apologies. I did not see a huge difference in smoke flavor then the FE Method!
(https://i.imgur.com/G6EYRKFh.jpg)
-
Will be stuffed Bell pepper, from the garden (little small) for dinner tonight. Will be cooked on the Searwood 600 at 350° for appx 45 minutes. Will be pulled as soon as filling hits 150°.
(https://i.imgur.com/LOTTg3Nh.jpg)
-
Ground beef, rice, seasoning and sautéed tops are in the stuffing. Topped with Sweet Baby Ray's!
(https://i.imgur.com/9rWwkrHh.jpg)
(https://i.imgur.com/32XRco9h.jpg)
-
Great Smokey smell & taste! Done in 52 minutes. I am ashamed to say I ate everyone!
(https://i.imgur.com/FVdqSjlh.jpg)
(https://i.imgur.com/tO1rwgQh.jpg)
(https://i.imgur.com/x9gug5Th.jpg?1)
-
Hopefully this will be a fitting end to what I considerer a Great Performance Test! A much bigger Packer then I thought when I bought it. 17+lbs. I have it on Smoke Boost (180°) right now. Will let it go for 2 hours at that temp, then turn to 250 till bed time which will be about 4 hours. Before retiring I will wrap in butcher paper and return to 200°. Once awake (about 6;30am) will determine how much more cooking it is gonna need for a 12 Noon Lunch. May separate, may not. Hope it is a valid cooking plan. To old and lazy to get up in middle of night and wrap when it probably should be wrapped! My 1st Butcher paper Brisket!
The last of the Wee Willy's, Pappy's Garlic Herb & Original, paprika and brown sugar for my rub!
(https://i.imgur.com/MNnRi01h.jpg?1)
(https://i.imgur.com/jLWSpvXh.jpg)
-
After 2 hours of Smoke Boost! Turned to 250°.
(https://i.imgur.com/JoN3RGBh.jpg)
-
After 2 hours at 250°. The Smell is Wonderful! 4 hours of total cook time so far. Am going to go get the Butcher Paper ready and then as soon as I get sleepy, will wrap, put back in pit and turn temp to 200°.
(https://i.imgur.com/4pDZIFJh.jpg)
-
(https://i.imgur.com/SltBrcih.png)
-
Well, we will see where we are at in about 8 hours! It is not as easy to work with as the Texas Crutch, but hopefully I will be pleased with results!
(https://i.imgur.com/uFfbNp3h.jpg)
(https://i.imgur.com/jEpJX4Qh.jpg)
(https://i.imgur.com/KYXIPxrh.png)
-
This is about 15 hours in. I was some what disappointed with the Butcher Paper. Maybe I do not know how to wrap it? It was not opened like that, i just took that picture after I looked in it! But it came out just like it had been foiled or panned. I stuck it on the Searwood opened and turned to 200° about 2 hours ago. I am getting ready to go and bring in and put into the cooler till 11:30. No bark, and very soft rub! Have not looked at it since it was opened. Hope the rub firmed up a bit!
(https://i.imgur.com/6FhaIEqh.jpg)
(https://i.imgur.com/D4M2hGlh.jpg)
(https://i.imgur.com/X8VugJVh.jpg)
-
(https://i.imgur.com/9qQg0aQh.png)
-
Kristin did a peach Crisp on the Searwood 600XL at 350° for 70 minutes. The guests were very pleased.
(https://i.imgur.com/7MLchUah.jpg)
-
Kristin says I have cooked better, but I would put this up against any Brisket I turned in at an Competition! You have my word I did not use TQ on this Brisket! That is pure smoke ring!
(https://i.imgur.com/rPOea8Ah.jpg)
(https://i.imgur.com/um2IQOOh.jpg)
(https://i.imgur.com/EAQvqafh.jpg)
(https://i.imgur.com/nrnrVf2h.jpg)
-
I figured 2 things, I did not bake and use this unit as an outdoor oven. And I figured I would just keep cooking on it till Keith tells we what he wants done with it! :pig:
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. Decided I would try that aging Guanciale instead of buckboard bacon to see how it is progressing! I think I did a thread about this awhile back, but figured it would be a great opportunity for cooking here!
A pretty simple breakfast that will serve a few at once!
(https://i.imgur.com/Iyd4ItUh.jpg)
(https://i.imgur.com/myIWNw1h.jpg)
(https://i.imgur.com/X4fXmpLh.jpg)
-
A correction, this recipe is by Mrs. Glen Elkstrom recipe, not Bridget Johansson. I like Bridget's recipe better cuz it is more Soufflé like, this was very good though, just a plain flavor for lack of a better word. Needed to be covered in sausage gravy!
(https://i.imgur.com/B2Zz20Rh.jpg)
(https://i.imgur.com/ZRnK9Fdh.jpg)
-
The combustion chamber has never been cleaned since I got the unit, nor has it been needed to cook properly!
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?
(https://i.imgur.com/WVbi6zih.jpg)
(https://i.imgur.com/3A27dCLh.jpg)
-
Since I kept the Searwood 600, I might as well show you all some data as it goes through its lifespan with me?
I started cooking on this unit May 18, 2024. This is the 1st time I have cleaned the (sorry, don't know tech term) ash trap. For point of reference have probably cooked on it 25 times since end of PT. I also had never cleaned grease trap. Did it about 5 days ago an it was almost full! Sorry no photo.
(https://i.imgur.com/DxClTi3h.jpg)
(https://i.imgur.com/AzZ3JF9h.jpg)
-
Off to dry Roma and San Marzano tomatoes for Chicken Sausage!