DirectFlame cooking is a high temperature grilling feature on the Weber Searwood pellet grill. DirectFlame cooking combines wood-fired flavour with intense direct heat, allowing you to sear and grill at temperatures up to 315 degrees Celsius. This guide explains how to use DirectFlame cooking on Weber Searwood 600 and Weber Searwood XL 600 pellet grills.

 

What Is DirectFlame Cooking?

DirectFlame cooking allows you to cook directly over an open pellet-fuelled flame on the Weber Searwood pellet grill. DirectFlame cooking reaches temperatures up to 315 degrees Celsius, making it suitable for searing steaks, grilling burgers, and creating char marks on vegetables. The Weber Searwood design allows direct access to the flame beneath the cooking grates while continuing to produce wood smoke flavour.

How DirectFlame Works

The Weber Searwood pellet grill features a cooking chamber design that allows direct flame access when cooking at high temperatures. When you set the temperature to 260 to 315 degrees Celsius, the Weber Searwood produces intense, open flames beneath the cooking grates. The pellets continue to burn, providing both heat and smoke flavour during DirectFlame cooking.

 

When to Use DirectFlame Cooking

DirectFlame cooking is ideal for foods that benefit from high heat and caramelisation:

• Steaks and chops: Ribeye, sirloin, T-bone, lamb chops, pork chops
• Burgers: Beef, lamb, turkey, or vegetable burgers
• Seafood: Tuna steaks, salmon fillets, prawns, scallops
• Vegetables: Peppers, courgettes, aubergines, asparagus, corn
• Flatbreads and pizzas: Quick, high heat cooking for crispy crusts

 

How to Use DirectFlame Cooking

Before You Begin

• Fill the hopper with Weber All Natural Hardwood Pellets
• Check that the grease catch is properly installed with a disposable Weber drip pan inside
• Ensure all internal components are properly installed
• Plug the Weber Searwood into a grounded outdoor electrical outlet

Step by Step DirectFlame Cooking

1. If the controller screen is not lit, wake the Weber Searwood by pressing the menu button or turning the main dial
2. Rotate the dial to select a temperature between 260 and 315 degrees Celsius
3. Press the dial to confirm the temperature selection
4. The Weber Searwood will begin the ignition sequence
5. Close the lid and allow the Weber Searwood to preheat for 15 to 20 minutes
6. During preheating, the Weber Searwood will reach the set temperature and develop intense, direct flames
7. Once preheated, open the lid and place food directly on the cooking grates

 

Searing Techniques

For Steaks and Chops

1. Pat the meat dry with kitchen paper and season with salt and pepper
2. Place the meat directly on the cooking grates over the flame zone
3. Sear for 2 to 3 minutes per side, or until a crust forms
4. Use food temperature probes to monitor internal temperature
5. Remove from the Weber Searwood and allow to rest for 5 minutes before slicing

For Burgers

1. Form patties and create a small dimple in the centre to prevent bulging during cooking
2. Place burgers directly on the cooking grates
3. Cook for 3 to 4 minutes per side
4. For cheeseburgers, add cheese during the last minute and close the lid briefly to melt
5. Use food temperature probes to ensure burgers reach safe internal temperatures

For Vegetables

1. Slice vegetables into even pieces and coat with oil, salt, and pepper
2. Place directly on the cooking grates or use a grilling basket for smaller pieces
3. Cook for 3 to 6 minutes per side, turning occasionally, until charred and tender

 

Tips for Best Results

• Preheat the Weber Searwood thoroughly before adding food to ensure even searing and prevent sticking
• Leave space between food items for proper heat circulation
• Use high smoke point oils such as vegetable oil or sunflower oil for high temperature cooking
• Allow food to sear undisturbed before flipping to develop a crust
• Monitor food closely during DirectFlame cooking, as high temperatures cook food quickly
• Use food temperature probes to check internal temperatures accurately
• Clean cooking grates with a grill brush before and after cooking

 

Safe Internal Cooking Temperatures

Use food temperature probes to ensure food reaches safe internal temperatures:

• Poultry: 75 degrees Celsius minimum
• Ground meat: 70 degrees Celsius minimum
• Pork and beef: 63 degrees Celsius minimum
• Fish: 63 degrees Celsius minimum

Always follow food safety guidelines for your region.

 

After Cooking Shutdown Procedure

Always run a full shutdown procedure after each cook:

1. Remove all food from the cooking grates
2. Close the lid
3. Press the menu button on the controller
4. Navigate to the power symbol using the dial
5. Press the dial to initiate shutdown
6. Do not unplug the Weber Searwood during the shutdown procedure
7. Allow the Weber Searwood to cool completely before cleaning or covering

 

Troubleshooting DirectFlame Cooking

Food Sticking to Cooking Grates

• Ensure the Weber Searwood is fully preheated before adding food
• Oil the food rather than the cooking grates
• Allow food to sear undisturbed until a crust forms and food releases naturally

Uneven Searing

• Allow the full 15 to 20 minutes preheat time
• Position food in the centre of the cooking grates where heat is most intense
• Avoid overcrowding the cooking grates

Excessive Flare-Ups

• Trim excess fat from meats before cooking
• Keep the grease catch clean and properly installed
• Avoid using excessive oil on food

 

Frequently Asked Questions

Q: Can I use DirectFlame cooking with the lid closed?

A: Yes. The Weber Searwood is designed for cooking with the lid closed. You can open the lid to monitor food visually during DirectFlame cooking, but keeping the lid closed helps maintain temperature and smoke flavour.

Q: What is the difference between DirectFlame cooking and traditional pellet grilling?

A: Traditional pellet grills use a heat deflector that shields food from direct flame, providing indirect heat for smoking and roasting. The Weber Searwood allows direct access to the flame at high temperatures for searing and high heat grilling.

Q: Will I still get smoke flavour with DirectFlame cooking?

A: Yes. The pellets continue to burn and produce smoke even at high temperatures, so food cooked using DirectFlame will have wood-fired flavour.

Q: Can I use DirectFlame cooking at lower temperatures?

A: DirectFlame cooking is most effective at temperatures between 260 and 315 degrees Celsius. At lower temperatures, the Weber Searwood operates more like traditional indirect pellet cooking.

Q: How do I prevent food from sticking to the cooking grates?

A: Preheat the Weber Searwood thoroughly, oil the food rather than the grates, and allow food to sear undisturbed until a crust forms and food releases naturally.

Q: Can I use Manual Mode for DirectFlame cooking?

A: Yes. Manual Mode can be used for DirectFlame cooking with open lid grilling. Set Manual Mode to higher flame levels (7 to 10) for intense direct heat.