Weber Searwood 600 Pellet Grill Reviewed

New for 2024, the Searwood pellet grills look a lot more like other pellet smokers compared to their previous Smokefire pellet grills and have several updates.

Weber first entered the pellet smoker market in 2020 with their Smokefire which had design features that were radically different from other brands. It was the first pellet-fueled cooking device we encountered that performed equally well as a low-temperature smoker and high-temperature grill.

But the innovative features under the hood that enabled high-temperature performance also let grease and gunk collect at the bottom by the flaming fire pot, creating potential for flare-ups. Plus, Smokefire’s rear, wood pellet hopper design caused pellets to get held up on one side instead of flowing freely into the auger feed. Over the next few years, Weber introduced revised Smokefire models that attempted to address negative features while retaining Smokefire’s excellent smoke quality and high-temperature searing performance.

New for 2024, Weber introduces Searwood Pellet Grills. They look a lot more like other pellet smokers. Will they still produce the excellent results of their predecessors while eliminating their problems? Here’s what we know.

Searwood has a rust-proof, cast aluminum cookbox. The mid-size 600 model dimensions are 45.75″ H x 38.50” W x 23.00” D. The primary (420 square inches) and secondary (228 square inches) cooking grates are plated steel. It weighs 125.4 pounds and has an MSRP of $899. A larger XL model sells for $1,199. Both cost substantially less than Smokefire models.

The unusual rear pellet hopper is replaced with a typical, 20-pound hopper on the right side. The control panel is located on the hopper.

Two inputs for temperature probes are provided. One probe is included and a second is available for purchase. Three tool hooks are mounted next to the probe inputs. Searwood features Weber Connect Wi-Fi control and monitoring from their app on your smartphone.

The temperature range is said to be 180°F to 600°F, which would be the same as Smokefire, allowing cooks to smoke low and slow or sizzle and sear, hot and fast.

An optional rotisserie may also be employed.

When it comes to traditional, low-and-slow American BBQ like ribs, brisket, and pulled pork, it doesn’t get any easier than pellet smokers. They are indirect ovens just like your kitchen oven, only outdoors and with smoke. To cook, simply set the temp and walk away, knowing your thermostatically controlled pellet smoker will do the rest. A common complaint is that wood pellets’ smoke flavor is too light for the taste of many. However, every barbecue delicacy we tested on Smokefire came off with some of the best smoke, color, and aroma we experienced from any pellet burner.

Be that as it may, Smokefire’s claim to fame was its ability to reach high searing temps that are out of the range of other brands. Some pellet smokers have slide-away drip plate panels that expose foods to direct flame over the firepot to create a hot sear zone, but Smokefire’s design allows the entire cook surface to sizzle and sear.

How did dey do dat?

Other pellet smokers have a solid, rectangular drip plate under the cooking grates that covers the entire lower cook box to catch drippings and disperse heat. Smokefire ignored this standard design and instead borrowed the V-shaped flavorizer bars from their gas grills. This created wide open spaces front to back, and side to side. In conjunction with the fan system, the entire cook surface was exposed to flaming, radiant heat. And man, when those flames licked up from the burning wood pellets below, you knew you were sizzling!

Searwood has a variation on this. Instead of four small flavorizer bars and one large one going front to back, Searwood has one large bar going side to side.

Note the slotted vents for additional air circulation. 

Pull and Clean ash and grease removal

As mentioned above, unlike other pellet smokers with solid drip trays beneath the cooking grates, this open design allows grease to drip down to the smoke box bottom where the flaming firepot resides. With Smokefire, many considered this a fire hazard. Weber believes they solved this issue with Searwood. 

Once again, Weber looked to their gas grills for a solution and incorporated the “Pull and Clean” design that funnels ash and gunk into a large, slide-out tray.

This then diverts the grease into a removable grease pan for easy disposal.

Weber brand wood pellets

At first, Weber declared Smokefire would work with all brands of pellets, but we found it tended to jam up when Weber Pellets were not used. This was because Weber pellets have a smaller diameter than most other brands. Weber assures us Searwood accepts all brands of quality wood pellets.

A couple more noteworthy features

Weber says grillers can override Searwood’s thermostatic control and grill with the lid up. Without this “manual” override, the thermostat would send a non-stop stream of pellet fuel to the firepot trying to recover heat lost from operation without the lid. Weber adds, “Manual mode is an essential element of the versatility of our Searwood pellet grill. Our engineers have designed this mode to enable cooking with the lid open, such as with griddling. This means the menu of the kinds of food an owner can create on a pellet grill really opens up. For example, you can make things like pancakes at a low manual mode (say a level 3), while on a higher manual mode (perhaps a level 9), you can whip up a delicious Smashburger.”

Searwood also incorporates an “Easy Access Maintenance Panel” under the controller display. A small door held by two screws can be opened to get at all controller components.

Weber plans to discontinue Smokefire in the USA when the existing inventory is gone. We thank them for inviting us to a detailed presentation of their new Searwood Pellet Grill.

Warranty