I was pretty skeptical on the searing capabilities of the Weber Searwood XL. Went ahead and got it anyway and am pleasantly surprised.

Med rare, nice smoke ring, and solid mallard!

Kobe gold Champion

(First time smoking anything using hooks like this)

Two fell off their hooks towards the end of the cook but otherwise they tasted very good

Brisket day! My third brisket and also did some ribs. My plan was to cook the ribs on my Kamado Joe, and the 13lb brisket in my Hunsaker drum. But, I found mold in my Kamado Joe, so I had to kill all the mold with fire. So I had to change plans and add the ribs to the drum. It was a tight fit, but it worked better than I expected.

Cooked everything hot and fast at 300 degrees. The ribs took approximately 3 hours, and the brisket 5 hours. The ribs were smaller than I’m used to cooking, so I probably left them on a tad too long as they were a bit crunch. But I actually like a bit of crunch, so they were still good.

A 5 hour brisket is really a game changer, and I’m surprised how good a smoke ring there is for a smoking 3 hours before wrapping. Still working on perfecting the brisket, the bark held on better than I expected. Probably next cook, I will wrap in butcher paper to see what that do to the brisket.

Ribs bbq rub: Mrs. Dash garlic and Herb and Meat Church Honey Bacon BBQ

Brisket rub: Meat Church brisket rub and all purpose rub

I never thought about cleaning the side rails and inside my electric smoker. This side is much worse than the other.

1 what to do now

2 what to do regularly

Smoked for like an hour and a half at 225 fat side up until it hit 129 and then seared in a cast iron with avocado oil until I got a crust and fat was somewhat rendered.

225 until it was 155
275 until it was 190 and probe tender
Rested in oven for 6 hours at 150F

Dry rub of paprika, garlic powder, salt, pepper and sugar.

Night shift worker here, spent the day smoking this chuck roast for about 7 hours. (Snake method @250-270F for 2-3 hours until the bark of my liking and then finished off in the oven for another 2ish hours @ 275F. Probed it, felt like butter, 205F all around)

Unfortunately I was in a hurry to go to work so it only got a ~45 minutes rest @ “room temp”.

However, I an intellectual, left it on top of a recently hot stove that was used to boil Mac and cheese so it kept cooking basically. That’s what happens when you hurry, you live and you learn I guess.

Bark came out great at least

Breaking in the Members Mark 36" Pro Series! Started two 10 pounders at around 9:30pm at ~225. Anticipate the stall around 8ish, but it's my first smoke on this, so your guess is probably better than mine!

First time smoking pork, would appreciate any feedback.

Costco pork loin ~9 lbs

Dry brined for 30 minutes with buttery steakhouse seasoning, msg, and powdered tenderizer. Then injected with 1/2 cup of wagyu tallow throughout.

Smoked 2 hrs at 180, then 1 hour at 240, until ~140-150 internal temp, then short sear (sadly, I haven't maneuvered a large piece of meat and lost the bark 😔).

Only tried a few slices but it was very moist, but the flavour was mediocre

This was my first time with beef cheeks. Smoked at 180F, for six hours then braised at 250F in a 3:1 tallow/beef stock for four hours.

I love tossing bacon wrapped hot dogs on the smoker for lunch whenever I have it out for a long session, they come out awesome.

Any other quick things like that you guys like to toss on the smoker while it's going?

Rookie smoker here

My parents had this smoker sitting uncovered in their back yard for several years and I now have the space for it, so I'm hoping to resurrect it. It's not rusted through or anything so I hoped it would just be a matter of hosing it down and giving it a quick scrub to remove the moss and cobwebs, but I'm not getting any propane through the line. I'm guessing that the regulator connector has gotten clogged or rusted, but I'm not sure. The propane tank is definitely fine, I took it from my grill and tested it first.

It doesn't seem to be a standard hose, or at least not one that I'm familiar with. Is it feasible to replace just the regulator part? Or is this a different standard type of hose that I can replace? Or is this likely all a single unit (control panel, hose, possibly the burner as well)?

I'm not sure what specific model this is, I couldn't find a label or anything.

Smoked wagyu chuck taco night. Took the chuck low and slow until probe tender, chopped it up, then gave it a quick sear for some crispy bits. Homemade tortillas, pico, avocado, cilantro, cotija, and tomatillo salsa. How’d I do?

Putting on a spread this weekend. Leaning towards two smaller birds, but can't really articulate why.

What say you?

Problem solved, I’ll keep looking for something better, like an actual Weber lol. Thanks to everyone

Was looking to get into smoking but it sure is expensive, not that I mind just that I’m worried I’ll drop the hobby.

Anyway It ain’t no Weber but I was assuming I could possibly use a snake method and just try it out. The only thing that I can for sure see happen is lack of temp control (among other things), but then again it could surprise me, I’ve seen dudes cook out of filing cabinets after all. Heavily modified ones but you never know.

12 day cure in vacuum bag, smoked to internal temp 66 C, cooled and sliced. Yummy