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[Bentley]

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°.

[Bentley]

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.

[Bentley]

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!

[Bentley]

The 3 separate grills.

[Bentley]

We have had 3 or 4 cooks, so I though a good time to brush down parts.

[Bentley]

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.

[Bentley]

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!

[Bentley]

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!

[Bentley]

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.

[Bentley]

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.

[Bentley]

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.

[Bentley]

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.

[Bentley]

A little 2nd shelf cooking.  2 racks of St Louis.  Fast Eddy style.  275° for 3 hours.  This is 1 hour in. 

[Bentley]

Seasoning Salt n Pepper rub, cooked at 275° for 2 3/4 hours, on 180° for last 30 minutes.

[Bentley]

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!