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[Bentley]

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.

[Bentley]

[Bentley]

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

[Bentley]

Butcher Paper.





Naked.

[Bentley]

Finished butts.

[Bentley]

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.

[Bentley]

Sorry I cant get my phone in any better.  I believe this is an optic sensor for the pellet level.

[Bentley]

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

[Bentley]

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.






 

[Bentley]

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.

[Bentley]

A lot of cooking space on this unit!

[Bentley]

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!

[Bentley]

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!

[Bentley]

I am glad I went 500° and not 600°!  I think it was some fine searing at 500!

[Bentley]

All finished.  Hoping a 45 minute rest will be sufficient to slice.  About 90 minutes at roasting temperatures!