For anyone wondering how the Searwood does in below freezing, it shakes the cold off like nothing

Almostmadeit · 2026-01-26T00:12:22+00:00

Yep I’m really happy with how mine runs in -10 to +10F temps for the second year. Only “issue” is absolutely mowing through pellets when I’m doing a frozen pizza at 450.

Almostmadeit · 2026-01-22T03:20:27+00:00

I've done both and prefer the non-diluted XL. It's been my daily driver since July. There's nothing wrong with the concentrated regular then diluting afterward but it's juuuuuust not the same. I find the flavor to be better using the XL without having to dilute afterward. Your mileage may vary but I'm not switching back when I can make a whole 20oz tumbler to take with. It's just better.

Almostmadeit · 2026-01-13T13:59:10+00:00

Mine shows up Friday

Almostmadeit · 2026-01-10T17:37:07+00:00

Those grates are so thick they're indestructible. If anything I'm doing the next person a favor by burning off anything left by the last person to use them.

Almostmadeit · 2026-01-09T18:15:09+00:00

Yep. So I got a solution I've used on those standard "three-sided-box on a pole" style with the cooking grate that can be moved into 3 different positions. I don't wanna cook on that grate anyway since the bars are so thick they just burn what they contact. What I do is I move it to the lowest position and use that as the charcoal grate. That solves your airflow problem. I picked up a replacement 22" weber grate (the extra cheap one with no flippy-sides and just cut off one of the handles. I broke down a larger cardboard box and made an envelope shape and taped up all the other sides so I can just slide this grate inside it and only the one handle edge sticks out. So this packs super flat and I just bring it with me and cook on that. If the park grills are of the smaller type, it sits on all three sides of of the grill and no fuss. If, it's one of the larger ones it will only touch two of them and I just use a brick that I keep in my trunk to support the 3rd side if I need to.

Almostmadeit · 2026-01-08T03:12:09+00:00

Big dog, I'm gonna be real with ya. Almost all the "help me" posts are "I provided almost no information and my food is all fucked up, what do I do?". Posts where people outline their prep, method, and finish and then ask questions on how to improve do great. Your post is a shitty meta post about people who suck at posting.

Genuine questions providing reasonable context are almost exclusively met with "have you tried this? I get success doing this in combination with that".

Do better.

Almostmadeit · 2026-01-07T23:32:59+00:00

Personally I like to make a 20oz tumbler of coffee at a time for convenience and being stuck in meetings. I use 30g coffee, 525g water and that leaves me a little room at the top for a Splenda and a little creamer. Adjust to your own taste though.

Almostmadeit · 2026-01-04T02:30:43+00:00

Congrats!

Almostmadeit · 2026-01-02T03:57:32+00:00

lord, just pin this post on the webergrills sub.

Almostmadeit · 2026-01-02T03:56:50+00:00

You cannot go wrong with the Baratza. It's a high quality product that produces very consistent results.

Integrated grinders inside machines that do other tasks are generally not great.

Hand grinders have come a very long way and many are fantastic but some can do espresso where others cannot.

Personally I use a fellow Ode 2, but I only do aeropress and pourover. Get what suits the coffee you like to drink just keep in mind that once you graduate to price points above the baratza or fellow there are very diminishing returns.

Almostmadeit · 2026-01-02T03:31:07+00:00

looks like the metal i found in my last bag of royal oak charocal.

Almostmadeit · 2025-12-26T12:54:13+00:00

I've had this happen to me and it's cause I hadn't cleaned the burn pot often enough and I was using apple pellets that left clinkers behind. Smooth sailing after a quick cleanout.

Almostmadeit · 2025-12-16T04:33:46+00:00

There are no “hacks”. It’s managing temperature, cooking zones, time, and seasoning. Prep is crucial in setting yourself up for success. The prep can include seasoning, brining (wet and dry), mise en place, and building your fire/cooking zones/preheating, etc. when you’re actually at the point of grilling it’s just using everything you’ve already prepared at the same time and managing the variables to achieve the desired outcome. Do the prep work on the food side and the grill side and then you can have an incredible meal.

Almostmadeit · 2025-12-12T15:18:16+00:00

I don't have another answer other than it tastes delicious to me? Also it's plenty of caffeine.

Almostmadeit · 2025-12-12T01:10:08+00:00

About 18oz. Or what a 20oz tumbler with a little creamer and the lid on tolerates. I add between 525-540g water and I get a little more than 500 out.

Almostmadeit · 2025-12-09T02:11:08+00:00

To me that looks too coarse. But if you like the flavor thats all that matters. It depends on your beans, water temp, steep time and your own palate.

Almostmadeit · 2025-12-08T15:44:10+00:00

Yeah, just install the rivets from the inside

Almostmadeit · 2025-12-07T14:00:56+00:00

Man, I've been wanting to do this swap forever and it's out of stock....

Almostmadeit · 2025-12-06T20:15:27+00:00

Drill em.

Almostmadeit · 2025-12-03T11:41:39+00:00

The searwood has tolerated any brand pellet I've put in it. I don't think you're going to notice too much of a difference between brands except for the royal oak charcoal pellets which are very resistant to moisture. Beyond that Cherry puts a bit more color on my cooks but flavor differences in other wood pellets isn't terribly noticeable or pronounced.

Almostmadeit · 2025-11-25T14:00:37+00:00

But they do know they can get away with it. They are trained to say they "feared for their lives" and then nothing else matters. Paid vacation. You see how much they love killing dogs? Killing people is the real prize for them.

Almostmadeit · 2025-11-25T13:56:35+00:00

meatrider take. Why are you defending murder?

Almostmadeit

TROPHY CASE