I used 2 parts wood to 1 part charcoal. My ribs got the pull back turned out great

About a week ago i smoked baby backs seasoned with salt, pepper, and garlic. Used 100% royal oak charcoal pellets and had very similar results as you. Very little pull back, but they tasted great.

I run 50/50 Royal Oak and B&B Championship Blend with great success. I would recommend finding a source for the B&B Championship pellets and try them out. For $20 for a 40 pound bag they are a great deal, also. I get them at Academy Sports locally and stopped messing around with other brands. Texas white oak, cherry, and pecan are a solid mix. You really should check them out.

Can you link me to that strapped light on your handle of the Searwood? Great idea!!

Great stuff once again gents! I know you said the unwrapped rack was better, the but wrapped/sauced rack looked like a million bucks. 🍻

You need to do the test with wood pellets and temp probes, and then repeat with charcoal. Science... Also, those dogs. lol😋

Should try the pecan shell pellet. Hearing a lot of good things about them

Ok first off GR8 video, I like how u compared th 2 styles of cook even though it wasn't meant to happen but as for th pellets my guess again just my 2 cents is th charcoal burns too clean. U could try a trick I use and see if it works for u. I get a small aluminum loaf pan and poke holes on each side and just a few at th bottom, I'll light up 3 charcoal briquettes ashed over place them in th pan and th pan to one side of th cooker but make sure it's not next to your thermal couple it will throw internal temps off... from here you could add a chunk of cherry wood or whatever and it'll keep smoak rolling thru th cook.. maybe add another chunk per hour or as needed or even 2 chunks but I like to add lill by lill. anywhoo thanks for th video and good luck n God Bless

Let’s see 100% charcoal and a maintained 225 for 4-5 hours before wrapping and see what that does. I’m a fall off the bone guy though

Doesn't the top rack in the Searwood run hotter than the lower rack?

Lone star came out with a wood chip that works in their auger they claim the wood chips give more smoke flavor. To be honest my little 200.00 electric smoker made bomb brisket and ribs and was always very happy with the wood chip smoke flavor even more so then pellets. You should be the guinea pig and see if those wood chips will work in the Weber searwood I know that video would get a bit of views cause I’d sure like to use those chips if they work. I’m thinking of trying it in mine.

Curious why you went 2 : 1 instead of 50/50 blend?

Dang I just checked their website they are sold out

No pellets provide a lot of smoke flavor.

You making it way too Complicated Heath Riles uses RA Charcoal Pellets primarily no 5050 and runs 275 to 300 watch his video

This comment is in no way meant to be ignorant or demeaning in any way, just to clarify that first off because so many comments today are simply arrogant nonsense. I am not a world class expert griller / pitmaster and in no way claim to be or want this comment to be viewed in a way that tries to convey that. I'm simply a backyard BBQ / cooking enthusiast such as yourself trying to learn and improve, and I find your videos to be fantastic and applaud your work. Again, this is not meant in any way to be taken as a pompous ass comment. It just seems to me you are looking way to hard into making these charcoal pellets be exactly like charcoal briquettes or lump charcoal in a charcoal grill / smoker. I watched your first video where you tried these pellets and I was really thinking through most of the video that you were going to just say, these things are shit, don't buy them. But then you actually started to like them. Which is good, I use them and love them, I just don't have the intent of making them act exactly as lump charcoal or charcoal briquettes would. First off I believe your trying to get the charcoal pellets to “ smoke” which is not actually what charcoal is supposed to do. Now hear me out, I know charcoal does “ smoke” but not at the rate that I believe you are expecting it to. There are several variables that the pellet grill has that will prevent this. What I'm getting at is that the pellet grill has a fan forced firebox and a thermostatically / computer controlled feed rate therefore better combustion unlike a simple charcoal grill with adjustable air vents, thus making the burn more controlled and complete, think of it as when you light a traditional charcoal grill and it smokes like crazy. Now grab your leaf blower and force air into the briquettes, the smoke is all but non-existent when that is happening, mostly the same concept with the pellet grill. And yes, I realize it's a pellet smoker, but I believe wood pellets are designed to smoke in these units whereas the charcoal pellets not so much, reverting back to your comment in your first video where you question their claim of charcoal pellets burning hotter, therefore probably cleaner. Now also you are wanting smoke from the charcoal pellets, but actually when cooking on a charcoal grill the charcoal should be completely lit, therefore not giving off huge white plumes of smoke, if it is I believe it's not ready, there should be just faint smoke coming from charcoal, remember, charcoal is wood that's already had the non carbon elements burnt out of it, it shouldn't smoke like wood does. The only reason charcoal would truly smoke above a faint whisp would be that it is not fully lit yet or is smoldering much like when a campfire is dying out and those last few smoldering pieces are laying there smoking beyond belief. And when cooking on a charcoal most of the smoke you see, unless your charcoal isn't ready yet, is from the drippings from the food falling directly onto the coals and vaporizing and also extinguishing the coals slightly, which is something you can't accomplish with a pellet grill as you not cooking directly over the coals as they are blocked by the flavorizer bar and diffuser. When you cook indirectly on a charcoal grill the smoke should be almost non existent, much like the charcoal pellets in the smoker. Unless youre cooking directly over the coals where drippings are coming in contact with the coals, then yes, they willproduce quite an amount of smoke. Thick smoke from charcoal, or even wood for that matter, is not what you want for cooking. You want a nice easy flow of gentle smoke consistently flowing over your food, not a huge white plume hanging over it like the cigarette smoke haze in a crowded bar room. Wood pellets are a different story, they are designed to produce smoke in a pellet smoker compared to charcoal pellets. Just like when you buy a bag of charcoal sometime, notice where they always say burns clean, or cleaner burning, that I take as meaning less additives therefore producing less smoke. Long story shortened, charcoal should not smoke like wood, charcoal is more or less for providing heat whereas wood is for producing smoke, that's why you will see people add wood chunks to a charcoal grill, to add the smoke flavor that charcoal doesn't produce. I guess that's why you always hear the phrases charcoal grilled or hardwood smoked and not vice versa I just think your trying to hard to make these pellets behave like briquettes and expect them to smoke more, which is probably expecting them to do something they can't do in place of wood pellets. Just as your pellet smoker isn't going to produce the same results as a wood fired offset smoker…. I think your just torturing yourself trying too hard to make these pellets be what you want them to be instead of just enjoying them for what they are. They actually work fantastic at times when you want to make grilled food, but with the convenience of using a gas grill or also having a temperature controlled environment like an oven yet still achieving an actual charcoal grilled taste. I honestly believe that charcoal pellets are more for grilling than smoking. I know years ago when I got into charcoal grilling I actually hated it because due to my own ignorance, I didn't fully understand about getting charcoal fully lit and setting up a two zone area ( direct and indirect), and the horrible use of lighter fluid or match light charcoal 🤮🤢. I always got in too much of a hurry and dumped the half lit charcoal on the grate, threw the food on the grate above the smoldering coals, put the lid on and watched it smoke like a steam locomotive getting warmed up. My food was just horribly heavily smoked, acrid tasting garbage back then. Burgers used to actually make me sick as I would burp up a sour smoke taste for hours afterward. Actually gave up and cooked on a gas grill for years because of not understanding what I was doing wrong. Now I've learned to both take my time when grilling / smoking, and give myself time for things to get to temperature and level off, and I absolutely won't use lighter fluid or match light charcoal, I use a charcoal chimney only, make sure to have fully lit charcoal ( no smoke), set up a 2 zone area, use better vent control, better lid usage, and move food around to control flare ups / burning, and achieve charcoal grilled (not smoke) flavor. Again I honestly mean nothing derogatory or demeaning by my comment, it's just my humble opinion, nothing more. I enjoy your channel immensely and mean no disrespect.