Pellet grills aren’t what they used to be.
They used to be glorified smokers. Single-purpose machines that took hours to get hot and gave up the ghost if you tried to throw on a burger. Now? They’re expensive investments. Which means they better earn their keep.
If you are spending nearly $1,000 on a grill, it needs to do more than low-and-slow. It needs to sear. It needs to roast. It needs to work on a Tuesday night when you’re tired and just want dinner without babysitting a flame.
I own 20 grills. I cook on them constantly. After two years of regular use, the Weber Searwood 60 has earned its spot as my primary outdoor cooker. Here is the unvarnished truth about why it works.
What Makes the Weber Searwood 60 Different?
The Searwood 60 is a pellet grill, yes. But it’s not like the ones you’re used to.
Most pellet grills struggle at high heat. They claim 500°F but hover around 400°F with fluctuating temps. The Weber hits 600°F. Real high heat. The difference? It lacks that big, solid metal diffuser plate that shields the grates in other models. That design choice allows more direct radiant heat to reach your food.
This matters because it’s what separates a good smoker from a versatile cooking station.
| Feature | Specification |
|---|---|
| Cooking Area | 648 square inches |
| Temp Range | 180°F – 600°F |
| Fuel | Hardwood pellets |
| Control | Digital controller + Weber CONNECT |
| Cleanup | Front-access grease and ash system |
It’s an outdoor oven, a smoker, and a grill all in one. I use it just as much as my gas grill because the convenience factor is undeniable. You set the temp. You let it preheat. You walk away. It holds the line.
The Sealing Performance is Real
Let’s address the elephant in the room: pellet grills and searing. Usually, they don’t mix. You want crust on your steak? You usually need charcoal or high-BTU gas.
The Searwood 60 breaks that rule.
I’ve reverse-seared tomahawk steaks on it. The low heat smoked the meat through. Then I cranked it up. The result? A steakhouse-quality crust that charred perfectly. It wasn’t an accident. It was design.
Why You Should Trust This Take? I spent 10 years in test kitchens. I cook outside weekly. I’ve smoked baby back ribs. I’ve roasted prime rib. I’ve burned burgers to ash. I know what “consistent heat” looks like. And this grill delivers.
How It Performed Under Fire
I didn’t just grill steaks for two years. That’s a narrow test.
I cooked a full batch of bone-in chicken thighs. Why? To check for hot spots. If a grill is bad, you’ll get char on one side and pale rubber on the other. The Searwood heated everything evenly. Browned consistently. Edge to edge.
I also tested temperature recovery. Open the lid? The temp drops. Most grills take forever to climb back up. This one snapped back quickly. That’s critical for weeknight dinners. You don’t want to wait 15 minutes for a burger patty to recover after checking doneness.
“The biggest strength is versatility. It functions as a smoker and grill without the usual high-heat struggles.”
Temperature control is solid. Once it hit target, it held. I didn’t add wood pellets or tweak fans. The digital controller managed it. For a beginner, this removes the guesswork. For an old hand like me, it removes the friction.
Who Is This For?
This isn’t a grill for people who only cook hot dogs in July.
If your outdoor cooking repertoire is limited to sausages and buns, save your money. Get a cheap propane burner. This is overkill.
But if you want to smoke brisket on Saturday and sear a steak on Wednesday, this is the machine.
Beginners will love the ease. No charcoal management. No propane tank swaps. Just pellets and precision. Experienced cooks will appreciate the range. 180 to 600 degrees opens up possibilities that gas grills simply can’t match. You can bake, roast, and smoke without switching gear.
The Downsides (Because Nothing is Perfect)
It’s not flawless.
Pellet grills require electricity. You need an outlet or a heavy-duty extension cord. No outlet? You’re stuck.
Fuel is an ongoing cost. Wood pellets aren’t free. They add up over the year. And the upfront price is premium. $999 puts it in a different bracket than mid-range smokers.
But for the performance? I’d pay it.
Verdict
Two years later, this is still my go-to.
I’ve used it for cowboy butter Chex mix. For smoked ribs. For whole roasted chickens on random Tuesdays. It does everything well. Not great. Well. That’s rare.
If you want to expand your outdoor cooking beyond basic grilling, the Weber Searwood 640 Pellet Grill is a serious contender. It handles low-and-slow BBQ and high-heat searing with a consistency that justifies the price.
Buy the Weber Searwood 60 Pellet Grill from Amazon ($999) if you’re ready to stop choosing between a smoker and a grill. Just make sure you have an outlet nearby.
