Weber Searwood 600 Pellet Grill Reviewed and Rated

Weber first entered the pellet smoker market in 2020 with their Smokefire, which presented a radically different design from other brands. Most pellet “grills” are actually pellet smokers; incapable of generating high, searing heat. Smokefire was the first pellet-fueled cooking device we encountered that performed well as both a low-temperature smoker and high-temperature grill. 

But the innovative features under the hood that enabled that unique high-temperature performance also let grease and gunk collect at the bottom by the flaming burn 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. And the early Smokefire versions tended to shut down if any other brand of pellets was used except Weber. That was because the control system preferred Weber pellets that have a thinner diameter than other brands.

In 2024 Weber introduced their Searwood Pellet Grills. After testing Searwood, we can report it retains both the superior low and slow smoking and the hot and fast searing capabilities of Smokefire while eliminating its shortcomings. For starters, Smokefire’s unusual rear pellet hopper is replaced with a typical, uncomplicated 20-pound hopper on the right side. Plus Searwood is not fussy about pellet brands and will gobble up any good quality pellets you care to use. We burned through three 20-pound bags of Traeger’s without incident.

Numbers and Number$

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 23″W x 17″D (420 square inches) primary cooking grate and 23″W x 9″D (228 square inches) secondary cooking grate 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. We tested the mid-size 600.

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Smoke

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 the one in your kitchen, only located outdoors and with the addition of smoke. Set the temp and walk away, knowing your thermostatically controlled pellet smoker will do the rest. However, many feel pellet smoke flavor is too light for their tastes, even at low smoldering temperatures. And as the cooking temperature increases, the pellet fire burns cleaner, producing even less smoke. But every barbecued and grilled delicacy we tested on Searwood came off with some of the best smoke flavor, color, and aroma we experienced from any pellet burner. We made ribs.

And pulled pork.

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Like most pellet smokers, Searwood has a setting to increase smoke which Weber calls “SMOKEBOOST”. We never used it once throughout our tests. It didn’t seem necessary for this smoke machine.

And get this – Searwood generates smoke flavor at all temperatures within its range of 180°F to 600°F. When cranked up high for searing, the flavor is reminiscent of charcoal-grilled foods. I grilled burgers at 550°F. Each time I lifted the lid to flip, I was greeted with a cloud of smoke that brought tears to my eyes and a smile on my face.

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Speaking of searing

How about this Rib Eye Roast?

And Bone-in strip steak.

No dogs allowed. Dem bones is mines.

Searwood’s name and claim to fame is its ability to reach high searing temps across the entire cook surface. How do they do it? Other pellet smokers have a solid, rectangular drip plate under the cooking grates that covers the entire lower cookbox to catch drippings and disperse heat.

They cook by heating and circulating air, a.k.a. “convection heat.” Click here to learn about the thermodynamics of cooking. Searwood ignores this standard design and instead uses a variation of the V-shaped flavorizer bars on their gas grills.

This creates wide open space front to back, side to side. In conjunction with the fan system, the entire cook surface is exposed to intense, flaming, radiant heat. And man when those flames lick up from the burning wood pellets below, you know you’re sizzling!

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Standard, flat drip trays in other pellet smokers divert grease and gunk into a grease bucket or tray. But with Searwood’s open design.

It drips right down to the bottom.

That was an issue with the original Smokefire models. Gunk collected at the bottom by the burn pot creating a minor mess and potential for flare-ups. But no worries. Once again, Weber looked to their gas grills for a solution and incorporated their “Pull and Clean” design that funnels ash and gunk into a large, slide-out tray.

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

Or, just use a drip pan and avoid the mess altogether.

Click here to learn all about drip pans.

Actually, even without a drip pan, Searwood is easy to clean. Just scrape off the cooking grates and large flavorizer bar and remove. Scrape off the sides into the slide-out pan below. Remove the diffuser over the burn pot. (Seen in this picture resting on top of the hopper.)

Searwood’s diffuser is unique in appearance and function. Not only does it circulate heat and smoke, it also collects ash.

Weber explains, “Making sure the burn pot accumulated as little ash as possible was one of our goals of improvement. Rather than collecting in the burn pot, over time you’ll notice the ash mostly collects in the diffuser. Dumping out the ash in the diffuser is one of the steps to a full clean of the grill, but that diffuser can hold a lot of ash, which then prevents it from building in the burn pot or flying around inside of the grill.”

And if the burn pot does start to fill up, unscrew the two wingnuts that hold it in place and dump it out.

After burning up about a hundred pounds of pellets, we still haven’t brought out our shop vac.

Ash, grease and gunk end up in the slide out trays at the bottom for easy removal.

Temperature tests

Our bread test indicated Searwood’s overall cook surface is fairly even with a slight temp drop off on the left side.

We noticed cooking times for low-and-slow BBQ seemed a bit longer than expected. Our Fireboard digital thermometer reported the actual temp on Searwood’s main cooking grate and upper rack was about 15°F lower than the set temp at 225°, 350°, and 600°F. The temp difference between the main grate and upper rack was negligeable. If your cooking times seem longish, don’t be afraid to bump up the set temp.

Weber Connect Controller

The control panel is located on the hopper.

Two inputs for meat 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 Control which can be accessed from the front control panel.

Or you can do it from an app on your smartphone. Weber’s software designers continue to work tirelessly on Weber Connect. In fact, they enlisted members of our AmazingRibs.com Pitmaster Club for beta tests. Not only does the app control and monitor Searwood, it provides a wealth of info at your fingertips, often with instructive video clips.

The app provides Weber Connect’s growing library of recipes, many of which also have step by step video.

Searwood has 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.

A couple more noteworthy features

Weber Connect’s Manual Mode allows you to override Searwood’s thermostatic control and cook with the lid up. “There may be occasions when you just want to grill some sausages over an open grill,” Weber states. “Or use the (optional) Weber Griddle to cook smash burgers.”

Without Manual Mode override, the thermostat would send a non-stop stream of pellet fuel to the burn pot trying to recover heat lost from operation without the lid. Manual Mode allows you to cook with the lid up, with low to high settings of 1 to 10. Click here for the best griddle recipes.

An optional rotisserie may also be employed.

Complaints

One of our few complaints about Searwood is the lack of work shelf space. That 10″W x 15″D pellet hopper lid/right side shelf is small. Weber offers optional front and left-side shelves.

Casters on the left side legs would also be welcome; Searwood is heavy.

Packaging and assembly

The packaging was excellent as expected. Clear assembly instructions were provided in both written form and on the BILT 3D Interactive Instruction App which continues to gain popularity.

Conclusion

Searwood is an all-in-one pellet smoker/grill that produces great smoke flavor, aroma, and color whether doing low and slow ribs at 225°F or sizzling steaks at 600°F. It doesn’t get hot as a charcoal grill but out-sears a number of gas grills we’ve tested, all while producing some of the best smoke quality we’ve experienced from a pellet burner. The optional rotisserie and griddle stretch Seawood’s versatility and Weber Connect continues to grow and improve. 

There’s not much to dislike about Searwood including the price of both models which is  surprisingly modest. We have no choice but to award Searwood our top AmazingRibs.com Platinum Medal.

Warranty

Cook box and all components not covered below – 5 years

Electrical components – 3 years

Cooking grates, burn pot, heat diffuser, heat deflector, controller bezel – 3 years

We thank Weber for providing a Searwood for our tests.