Low and slow smoking on the Weber Searwood pellet grill uses low temperatures over extended periods to cook tougher cuts of meat until tender. With SmokeBoost Mode and Set Temperature Mode, the Weber Searwood maintains consistent temperatures for smoking beef, pork, poultry, and fish. This guide explains how to use low and slow smoking on Weber Searwood 600 and Weber Searwood XL 600 pellet grills.

 

What Is Low and Slow Smoking?

Low and slow smoking cooks food at low temperatures, typically between 82 and 135 degrees Celsius, over an extended period. Low and slow smoking breaks down connective tissue in tougher cuts of meat, producing tender texture. The Weber Searwood maintains consistent low temperatures and produces wood smoke flavour throughout the cooking process.

 

Recommended Temperature Modes

• SmokeBoost Mode: Operates at 82 to 95 degrees Celsius (dependent on ambient conditions). Use SmokeBoost Mode at the start of a cook to maximise smoke production.
• Set Temperature Mode: Maintains steady temperatures between 95 and 315 degrees Celsius. Use Set Temperature Mode at 105 to 135 degrees Celsius for the remainder of low and slow cooking.

 

Best Foods for Low and Slow Smoking

• Beef: Brisket, short ribs, beef cheeks
• Pork: Pork shoulder (pulled pork), spare ribs, baby back ribs
• Poultry: Whole turkey, chicken wings, duck legs
• Fish: Salmon, trout, mackerel

 

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 (heat deflector, heat diffuser, Flavorizer bar, cooking grates) are properly installed
• Plug the Weber Searwood into a grounded outdoor electrical outlet

 

Step by Step Low and Slow Smoking

1. If the controller screen is not lit, wake the Weber Searwood by pressing the menu button or turning the main dial
2. Press the menu button and navigate to SmokeBoost using the dial
3. Press the dial to turn SmokeBoost Mode on
4. The controller display will show SmokeBoost is active
5. Insert food temperature probes into the thickest part of the meat, avoiding bone and fat
6. Place the meat on the cooking grates
7. Close the lid and allow the Weber Searwood to maintain temperature
8. After 2 to 4 hours, switch to Set Temperature Mode by pressing the menu button, turning the dial to select a temperature between 105 and 135 degrees Celsius, and pressing the dial to confirm
9. Keep the lid closed during cooking to maintain consistent temperature and smoke
10. Monitor internal temperature using food probes on the controller display or Weber Connect app
11. Cook until the internal temperature reaches the target temperature for the specific food
12. Remove the meat from the Weber Searwood and allow to rest for 30 to 60 minutes before slicing or pulling

 

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

For pulled pork and brisket, internal temperatures of 90 to 95 degrees Celsius produce tender, pull-apart texture. Always follow food safety guidelines for your region.

 

Tips for Best Results

• Keep the lid closed during cooking to maintain stable temperatures and smoke production
• Use SmokeBoost Mode for the first 2 to 4 hours to build smoke flavour, then switch to Set Temperature Mode to finish cooking
• Monitor internal temperatures with food probes rather than relying solely on cook time
• Use the Weber Connect app to receive alerts when target temperatures are reached
• Avoid opening the lid frequently, as opening the lid releases heat and smoke
• Use fruit woods (Apple, Cherry) or balanced woods (Oak, Beech) for smoke flavour suitable for low and slow cooking
• Allow the Weber Searwood to complete the shutdown procedure after cooking

 

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

 

Approximate Cook Times

Cook times vary based on meat size, temperature, and ambient conditions. Use internal temperature as the primary indicator of doneness:

• Brisket (full packer): 10 to 14 hours at 110 to 120 degrees Celsius
• Pork shoulder: 8 to 12 hours at 110 to 120 degrees Celsius
• Spare ribs: 5 to 6 hours at 110 to 120 degrees Celsius
• Baby back ribs: 4 to 5 hours at 110 to 120 degrees Celsius
• Whole turkey: 6 to 8 hours at 120 to 135 degrees Celsius

 

Troubleshooting Low and Slow Smoking

Temperature Not Staying Consistent

• Keep the lid closed during cooking
• Ensure the hopper is filled with Weber All Natural Hardwood Pellets
• Cold or windy weather may affect temperature stability
• Check that all internal components are properly installed

Not Enough Smoke Flavour

• Use SmokeBoost Mode for the first 2 to 4 hours of cooking
• Keep the lid closed to trap smoke
• Use fruit woods or stronger woods for more pronounced smoke flavour

Meat Not Tender After Long Cook

• Continue cooking until internal temperature reaches 90 to 95 degrees Celsius for pulled pork and brisket
• Allow meat to rest for 30 to 60 minutes after cooking
• Use food temperature probes rather than relying on cook time

 

Frequently Asked Questions

Q: How long does it take to smoke a brisket on the Weber Searwood?

A: A full brisket typically takes 10 to 14 hours at 110 to 120 degrees Celsius. Always cook to internal temperature rather than time. Target internal temperature is 90 to 95 degrees Celsius for tender, pull-apart brisket.

Q: Can I use SmokeBoost Mode for the entire cook?

A: Yes, but cook times will be significantly longer due to the lower temperature range (82 to 95 degrees Celsius). Most users use SmokeBoost Mode for the first 2 to 4 hours to build smoke flavour, then switch to Set Temperature Mode to finish cooking.

Q: What is the best pellet flavour for low and slow smoking?

A: Apple and Cherry are suitable for pork and poultry. Oak is versatile for most meats. Hickory and Mesquite provide stronger smoke flavour suitable for beef. Use Weber All Natural Hardwood Pellets for best results.

Q: Should I wrap meat during low and slow smoking?

A: Wrapping meat in butcher paper or aluminium foil during the final stage of cooking can help retain moisture and speed up cooking. This technique is commonly used for brisket and pork shoulder.

Q: How often should I check the internal temperature?

A: Use food temperature probes inserted into the meat throughout the cook. Monitor temperatures on the controller display or Weber Connect app without opening the lid. Avoid opening the lid frequently.

Q: Can I add wood chips or chunks to the Weber Searwood?

A: No. The Weber Searwood is designed to use Weber All Natural Hardwood Pellets only. Do not add wood chips, chunks, or other fuel sources.