No sear on Searwood?

[PapaRed]

New to the Weber Searwood. It looks good along side my kettle, WSM and my Recteq.
My first cook (pork chops and campfire potatoes) was very disappointing, but the Weber Connect software is amazing! I used the recommended temperature (250℉) and then attempted to sear. When that failed, I set the temp to 500℉ and pulled the chops at 160℉ internal.
Potatoes not done, no sear on the chops. Looks like I'll go back to my trusty kettle for grillin'.

 

[chopsaw]

Take some time to learn it . I personally wouldn't cook pork chops at 250 then try to sear .
Crank it to 500 , let it pre heat and throw the chops on . Cook the potatoes ahead of time .

 

[PapaRed]

Thanks, good info. Not being a chef, I'm forced to rely on recipes. On my kettle, pork chops would be cooked on direct heat - good sear, and less than the 1 hour at 250℉ called for in the recipe. The Searwood is quick to get to temperature, quiet, and the Weber Connect software is great. I will no doubt learn the grill and hopefully enjoy cooking on it.

 

[chopsaw]

I'm running a EX4 SmokeFire . It grills fine , but I have other options for that . Sounds like you do as well . I've actually walked past my Genesis 310 several times to do burgers or dogs on the EX4 .
When I first got it , it took a bit to learn what it was good at . Which turned out to be everything .
I did learn that if I wanted to smoke , then sear , I needed to remove the meat while I was increasing the temp to sear .
Keep at it , I bet you love it in the long run .

 

[PapaRed]

Yes, like you, I have a 22" Weber Performer, a 22" WSM and a RecTeq RT-1250. The 1250 is a great cooker - it's just too big for the two of us and the reason I bought the Searwood - (the 600).
With tips and recommendations from members like you, I think I will learn it.

 

[civilsmoker]

I'm running a EX4 SmokeFire . It grills fine , but I have other options for that . Sounds like you do as well . I've actually walked past my Genesis 310 several times to do burgers or dogs on the EX4 .
When I first got it , it took a bit to learn what it was good at . Which turned out to be everything .
I did learn that if I wanted to smoke , then sear , I needed to remove the meat while I was increasing the temp to sear .
Keep at it , I bet you love it in the long run .

Yup what chop said….need to preheat it for sear….just like any grill there is always a preheat…. If you let it get to temp then wait a bit the grate will get hot enough to leave moderate lines but it will mostly air sear which is more uniform and tasty!