You're Not Supposed To Do This On a Pellet Grill

I removed the grates and flavorizer bar from the Weber Searwood, mounted the rotisserie, and cooked ribeye steaks directly over the open flame coming through the diffuser.

This grill wasn't designed for that kind of exposure — but I had to find out: would we get more real flame and intense direct heat while spinning these steaks over and over again?

Did it lead to juicy, flame-kissed perfection... or was it a total disaster? Watch to find out.

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🕙 Video Timeline
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0:00 Intro
0:19 Preparing the rotisserie ribeye steaks
1:56 Firing up the Weber Searwood
4:54 Checking temps and rotisserie progress
8:15 Taste test and conclusion