Longtime Weber Customer - First time pellet smoker owner

[PLG]

I am awaiting delivery of my Searwood XL 600 smoker. I have had Weber gas grilles for many years and have also used offset smokers for smoking. My question is this, can you control the amount of smoke with the XL 600? ie....can you control from no smoke to heavy smoke?

Thanks,
PG

 

[Don D.]

Welcome and great choice for a Pellet Grill !! You can start your cook with Smokeboost mode which is really just using the grill at 180 degrees. Low temp will give you more smoke than a higher temp. Although with the way the diffuser is, Searwood gives you much better smokey flavor than most over brands of Smokers. Look around the Internet, I always laugh when people are adding a smoke tube to their smoker, isn't that the whole point of using a smoker to begin with ?????
Keep on Smokin'

 

[PLG]

The biggest thing is to be able to go super light on the smoke for some items, like when using the rotisseree to roast.

 

[GRT1959]

I've had a SmokeFire for nearly three years and in all the forums I've visited everyone says that the Weber pellet rigs put out more smoke flavor than others, and in the previous experience I've had with my brother's Traeger and the Pitboss and Recteq pellet smokers I've cooked on, that's been true. But as already mentioned you will get more smoke at lower temps, which is where true barbecue occurs, and I know a lot of guys who use smoke tubes to add more smoke flavor. I've tried smoke tubes and it seems to work okay, but it worked even better for me when I mixed wood chips in with the pellets, which gave me the idea to do the same with my hopper and was a real game changer for me, especially on shorter cooks. I pick through a bag of wood chips for pieces small enough to make it through the auger and just mix them in with the pellets, cherry chips with cherry pellets, etc. or mix and match if that's the way you roll... anything the size of the pellets or smaller will work, and I use a blend of about 10% wood chips. The bottom line is that neither pellets or charcoal are capable of delivering as much smoke as real wood. I've been adding wood splits, chunks or chips to my briquette and lump charcoal fires for years so it made sense to add real wood to my pellets.