Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => All Other Pellet Manufactures. => Topic started by: glitchy on December 03, 2019, 02:26:27 PM
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For anyone interested, pre-orders opened Sunday night/Monday morning at Weber (no down payment necessary), Amazon, and Lowe's as well as other smaller local retailers and BBQGuys.
I pre-ordered the EX4 (24") from Amazon. I decided with the Summit Charcoal I don't need a crazy amount of space I'll only use a couple times per year. I'll just run 2 grills when needed.
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wish I could say I had the need for one or even the room to put it.
just bought one of the new Blackstone 28 Pro griddles, not sure why, but found a wally world not far away selling them for 125 compared to the 174.
The GF may do bad things to me when she finds out.
Can not wait to see your thoughts on the weber, and some cooks.
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>I pre-ordered the EX4 (24") from Amazon.
Cool, very interested to see how well it works.
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Are they going to have Weber brand pellets as well?
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Are they going to have Weber brand pellets as well?
Yes, they claim they are using a higher percentage of flavor wood than ‘leading’ brands. I’ll try some, but will be tough to get me away from CookinPellets as my primary. CookinPellets are in my monthly Amazon subscribe in save.
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I found them on their website.
https://www.weber.com/US/en/accessories/cooking/hardwood-pellets/
% of woods doesn't seem any better than others.
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I thought many were 70/30 not 60/40? Their blend might be good with no oak.
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Ratios seems like the old Traeger Pellets back at the turn of the century when I used to buy them. Price is in line with other "name" brands for 20 lbs, but 85 cents/lb is hard to swallow for a long time pellet buyer!
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Especially when Lumberjack can be had for half that price. :2cents:
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Looking forward to seeing your cooks on this unit and transitioning from low heat to high heat cooking. When you get it, I would also like to know the height between the racks, and the height above top rack. Also interested in the width and depth of the top and bottom racks. Curious if you could put some of the Cabela's jerky racks in the unit. Do you have any idea when it is scheduled to ship?
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Estimate on Amazon is Jan 25.
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Estimate on Amazon is Jan 25.
You anxious yet?
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Estimate on Amazon is Jan 25.
You anxious yet?
I keep checking Amazon for updates every couple days even though I know I’ll get an email as soon as they update it. Getting pretty excited. I’m hoping Lowe’s is right and it’s sooner than Amazon’s date.
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I have saved the smoker in my Amazon wish list and keep looking at it. I am anxious to get your thoughts on it and some of the dimensional information I asked for in a prior post. I've been saving up some money in case I need to buy one too. ;D
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I've been saving up some money in case I need to buy one too. ;D
Yeah, Lew, it looks as though you need another smoker.
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I've been saving up some money in case I need to buy one too. ;D
Yeah, Lew, it looks as though you need another smoker.
I would look to sell the Blazn and Pit Boss if I got the bigger Weber.
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I've been saving up some money in case I need to buy one too. ;D
Yeah, Lew, it looks as though you need another smoker.
Well said Paul.. The truth is some of us are addicted to the joy pit cooking brings us. I am one of them.
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If I had the funds I would be buying more cookers, I like trying different things. Would be selling them also after i tried depending on how I like them.
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Wow...pushed back to Feb 10th now.
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Hope whoever scores one first will give us a review etc. Took Weber a long time to come around to pellet cooking. Looks like they did their homework. Keep us informed. :bbq:
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Hope whoever scores one first will give us a review etc. Took Weber a long time to come around to pellet cooking. Looks like they did their homework. Keep us informed. :bbq:
Looking forward to Glitchy's review.
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I am getting a little frustrated that Amazon keeps pushing the estimated delivery date. I just got an email saying Feb 18-20 now and have read other places of people being told they’ll get one next week from their local Ace or True Value. The reason it’s frustrating is because I did an “exclusive†pre-order they claimed. Doesn’t sound like Weber knows what an exclusive deal with Amazon and Lowe’s should mean. Guess we’ll see how it actually plays out. Mine was ordered within hours if not minutes of the item showing up on Amazon’s site (12/1).
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I was thinking of going to an Ace hardware this weekend to see if they have any on the floor yet.
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After I made my post, I checked Lowe’s to see if they had pushed out their delivery dates too and one of my locals had 2 in stock. So, I ordered for pickup and hope to have one today I will tell Amazon not to bother being 2 weeks late to the party.
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Had to rent their truck, 3 inches too tall for the Outback.
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Do I see a Canary Yellow Camaro in the background? Sitting on some Cragars maybe?
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Do I see a Canary Yellow Camaro in the background? Sitting on some Cragars maybe?
Good eye. Butternut Yellow on American Racing Wheels (with a very similar design to Cragar SS rims)
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Cool. Looking forward to your review of the grill, and a better picture of the Camaro.
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Only since you both spelled Camaro correctly...
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Dang! I was typing when glitchy replied. I was going to guess American Racing 504s and 327 badging (it's hard to read).
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What are they charging for the Weber pellets? Is the Hickory 100% hickory or blended with something else?
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Only since you both spelled Camaro correctly...
Very nice, Thanks for the picture.
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What are they charging for the Weber pellets? Is the Hickory 100% hickory or blended with something else?
16.99, 40% Hickory/60% Oak. I’m more excited for the blend, equal parts Hickory, Maple, Cherry.
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A couple early previews for my fellow Pellet Fans. Nice packaging, designed for easy assembly. Still trying to figure out how I’m getting it to the back patio. It’s snowing again and those casters are small for off roading.
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Those are pricy pellets. $17 for 20lbs. That’s about what I pay for 40lb bags of LJ.
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Almost ready to burn...
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Weber’s intelligence test. Those were the screws from the bag and only two that size.
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Does it feel like a good build quality?
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Does it feel like a good build quality?
My feeling assembling it is that it is better built than all my Traegers, GMG and Camp Chef. Obviously, not in same material category as Memphis. Steel definitely seems thicker than the Traeger and Camp Chef and probably about same as GMG. Love the porcelain finish.
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Glad to hear. Looking forward to the rest of what you have to share as you start using it.
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I’m just hoping to get supervisor clearance to cross the restricted area to get to the patio. Best option is straight through the house with the snow. Once the permit clears, it’ll be time for burn in and a reverse seared steak.
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>Once the permit clears, it’ll be time for burn in and a reverse seared steak.
Can you pay extra to have it expedited :)
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Granted...Very reluctantly on the reverse trip for the Camp Chef to the garage.
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Ok, exciting first notes. Due to tricky engineering the lid feels very heavy, it’s really just tight hinges. She’s outside and burning in now.
5:27 - started
5:32 - first smoke
5:41 - 300 degrees
5:49 - 600 degrees
The ash drawer is interesting...there’s definitely smoldering crumbs in there.
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Looks very nice if it works as well as ii looks you are set. Maybe a bribe of her favorite thing to be cooked on it will help out.
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This girl is on fire
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Wow! 600° in 22 minutes in those temps is down right impressive. What temp was the controller set at?
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600, That’s the max.
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Chuck Eye Steaks, 250 degrees until 120 IT, pulled for like 5 mins while grill set to 525, the about 2 per side. First pic when pulled and waiting.
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whats your assessment on risk of grease fire with low to high temp cook? or is it too early to tell
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I’m just hoping to get supervisor clearance to cross the restricted area to get to the patio. Best option is straight through the house with the snow. Once the permit clears, it’ll be time for burn in and a reverse seared steak.
Thru the house is how I have done all 3 of my grills. Worked well for me. Looks like well packed and ready!
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Good pics. Keep sending as you go. Did you see any cinders get out? Probably good idea to get the floor pad for it.? :clap:
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Good pics. Keep sending as you go. Did you see any cinders get out? Probably good idea to get the floor pad for it.? :clap:
Yes, if you are on wood, you’ll probably want something under it. I saw a coupe sneak out.
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Sorry everyone, I slept about 3.5 hours last night and am running in sloth mode on top of it being pretty stinking cold out. I like it so far. Steaks were good, not great...but a cut I rarely get too. I like the obvious, high temps and gets there like a Memphis, no smoke stack, no bucket, etc. What I don’t like so far is that there is not a probe port and the app isn’t very good. Memphis, GMG, and Yraeger were all much better interfaces, hopefully they’ll make it better as time goes on. I really don’t like not having a probe port.
I’ll try to get some performance like info soon, like the infamous biscuit test and some fireboard readings if I decide I’ll put those probes through the lid. Hope to cook some more this weekend.
Lew, not sure on the fires yet. There’s definitely more risk the the ‘standard’ drip tray design, but we’ll have to see how well it separates grease from ash and embers.
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I’ve burned through about 15-17 pound of pellets in 8 hours. 1 hour at 600, 1 hour at 250, 30 mins at 525, 1 hour at 200, and the remainder at 260. Cooking some short ribs and st. louis ribs today. Still hate the app, like the grill. Also, a little Weber vs Cookin Pellets comparison, left is Weber, they are slightly smaller in diameter.
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Nice looking unit! Are the grates plated or are they solid stainless steel?
Sent from my iPhone using Tapatalk
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Nice looking unit! Are the grates plated or are they solid stainless steel?
Sent from my iPhone using Tapatalk
Advertised as plated, but also, that available as SS as they are the same dimensions as one of the gas grills.? Not sure as I have not checked.
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Mine are stainless :P However, the grill comes with plated like Okie mentioned. I had stainless for my gasser that I later replaced with full GrillGrates. Here’s the cook results. ZCZ’s rib method.
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The infamous biscuit test...I missed that the pic with them all flipped in place didn’t take. The two in second pic are pretty indicative of the whole, right side just a smidge cooler.
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Ash drawer after a full bag of pellets, 2 chuck eyes, Beef Ribs, Pork ribs, one ring sausage heated, and biscuits.
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On a personally exciting note, every outdoor cooker I own is now a Weber. The Camp Chef and my Performer both found new homes today. I had a buddy waiting for the Camp Chef, but someone contacting me about the Performer in Iowa in February was a surprise.
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Ash drawer after a full bag of pellets, 2 chuck eyes, Beef Ribs, Pork ribs, one ring sausage heated, and biscuits.
Not much ash for 20 lb of pellets. Was there much seen inside the cooking area? Looks like the grease drippings made it into the aluminum drip pan.
Great review. Looks like you pleased (as I would be).
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After your few cooks, what are your pros and cons of this grill so far and how does that compare to the 3-4 grills that you have already owned.
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After your few cooks, what are your pros and cons of this grill so far and how does that compare to the 3-4 grills that you have already owned.
Definitely with the disclaimer of SO FAR:
Pros: Features for the price, searing abilities, no smoke stack, or grease bucket, nice controller. Yes, my Memphis had or did all these things too, but at 3-4 times the price. Haven't found yet anything the Weber doesn't do that my Memphis did.
Cons: Previously mentioned the app and no dedicated probe wire slot. Haven't found anything else yet.
Also, I cooked the biscuits right after the ribs to test the fire risk. There would have been a very good possibility of a grease fire on the Memphis when I turned up to 350 right after pulling beef ribs. I don't know where all the grease is in the grill from those though...they were super fatty, I got like 6 bites of meat of 2 bones. Pretty xxxxxx piece of meat, but tasted awesome. The drawer pic is post cook...so the grease is in the barrel or evaporated on the flavorizer bars? I haven't torn apart to look yet.
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And another question: is there ash and partial pellets behind the grease pan outside the drawer? The pic seems to show that. I recall your concerns about hot embers falling intot he grease pan - is that still a strong concern?
I'll pull the pan all the way out and look later. In the pic, that's still the drawer. The grease tray has about 1/4 of the drawer yet behind it. I'm not sure on the embers yet, from the looks of the drawer it seems to keep the 2 separated.
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can you run the probes thru the vents in the back?
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can you run the probes thru the vents in the back?
You could for sure, but I can't remember where I've read that isn't a really good idea though as the heat is concentrated there. I'm probably overthinking it though as I used to run them through there on my junior all the time until I read that and never had any problems. It probably wouldn't hurt anything especially on < 300 degrees. For decent probes, it might be less risk than pinching the cables.
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Hope you have found a pellet unit that meets those needs.
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Looks like the grill I have been waiting for, very interested to hear any updates you might have.
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Looks like the grill I have been waiting for, very interested to hear any updates you might have.
Not too much more yet. I cooked a frozen pizza and some burgers on Sunday and nothing since. So, got in every meal I ate over the weekend on it. I was surprised at the smoke flavor present on the pizza and burgers. Still very happy. If you have a MAK, what are feature or difference are you looking for? (out of curiosity) This doesn’t do anything my Memphis couldn’t, but I decided I wanted more than one smoker and couldn’t justify keeping the Memphis along with a Summit Charcoal if I could get most of my money back.
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what are the dimensions of the top and the bottom rack depth and width and how much height is between the two?
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How would you rate the level of smoke flavor, compared to your other pellet grills?
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what are the dimensions of the top and the bottom rack depth and width and how much height is between the two?
Shoot, you asked that a while back too. Purely from memory and estimation, I'm pretty certain on the main grid being 17.375 by 23.5-24. The upper would be 24 wide, but deeper than most at like 10 inches and the distance between is also more than anything Ive had before. I'll try to get you a more precise measurements next time I cook on it, if I don't get you details with the next cook update, remind me again.
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How would you rate the level of smoke flavor, compared to your other pellet grills?
For some reason, it actually seems smokier than any of my past pellet grills throughout the entire temperature range. I was really shocked at the amount of smoke I tasted on the pizza. However, I was using different pellets than I've ever used before and it was kind of a damp cold all weekend weather wise.
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How would you rate the level of smoke flavor, compared to your other pellet grills?
For some reason, it actually seems smokier than any of my past pellet grills throughout the entire temperature range. I was really shocked at the amount of smoke I tasted on the pizza. However, I was using different pellets than I've ever used before and it was kind of a damp cold all weekend weather wise.
Thanks. I was wondering because most pellet grills have a drip pan that the smoke needs to go around and then doesn't have much chance of settling on the food before going out the exhaust. With the flavorizors, I would think the smoke has a better chance of surrounded the meat.
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How would you rate the level of smoke flavor, compared to your other pellet grills?
For some reason, it actually seems smokier than any of my past pellet grills throughout the entire temperature range. I was really shocked at the amount of smoke I tasted on the pizza. However, I was using different pellets than I've ever used before and it was kind of a damp cold all weekend weather wise.
Thanks. I was wondering because most pellet grills have a drip pan that the smoke needs to go around and then doesn't have much chance of settling on the food before going out the exhaust. With the flavorizors, I would think the smoke has a better chance of surrounded the meat.
Oh, boy. If you are right and that gets out to stick burners wanting to transition to pellets and held off because they heard pellets do not give the smoke profile they want, these grills are going to become really popular.
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Bar-B-Lew: Upper shelf is 11x23.5 and 5.5" above the second shelf. There's a lot of room where a bigger shelf could be used. It can be slid quite a way back, forward or centered...now that I'm writing this, I'll measure how much extra room later :-)
I really don't know what to say on the smoke. I tend to think I don't have that refined of a palate. However, the pizza had more smoke flavor than I actually would have preferred and far more than any other pizza I've done on a grill. When I ate a leftover burger the next night, I really noticed the smoke on it. The first night, I had salty bacon and pepper jack to distract, but the second night was just some mild cheddar and it was much smokier then I'm used to, but doesn't smoke tend to be a little stronger after sitting a while?
I guess a really good question to ask this group is what is the flavor profile of oak smoke? Researching, it's generally referred to as more mild and neutral, right? I recently used some post oak on my Summit Charcoal reverse searing some steaks. I used chips and probably quite a few too many as I'm used to using chunks there. The wife and I both thought it was a little too strong. Does Oak smoke have a stronger bite than Hickory? Like a milder mesquite or is it really neutral? If it is really neutral, then I think the SmokeFire imparts quite a bit more smoke flavor than all the pellet grills I've used in the past, but it's only 4-5 cooks in.
Until very recently, I can't guarantee I've used much Oak in the past. Before I switched to CookinPellets, I used mostly Traeger. In the center of the US, I really don't have a good way to know if my Traeger pellets originated east or west to know if Alder or Oak. I've never thought anything I've cooked on a pellet grill could use less smoke though.
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How deep are the original coated steel grates? Are they exactly 18" or more like 17.5"?
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Bar-B-Lew: Upper shelf is 11x23.5 and 5.5" above the second shelf. There's a lot of room where a bigger shelf could be used. It can be slid quite a way back, forward or centered...now that I'm writing this, I'll measure how much extra room later :-)
I really don't know what to say on the smoke. I tend to think I don't have that refined of a palate. However, the pizza had more smoke flavor than I actually would have preferred and far more than any other pizza I've done on a grill. When I ate a leftover burger the next night, I really noticed the smoke on it. The first night, I had salty bacon and pepper jack to distract, but the second night was just some mild cheddar and it was much smokier then I'm used to, but doesn't smoke tend to be a little stronger after sitting a while?
I guess a really good question to ask this group is what is the flavor profile of oak smoke? Researching, it's generally referred to as more mild and neutral, right? I recently used some post oak on my Summit Charcoal reverse searing some steaks. I used chips and probably quite a few too many as I'm used to using chunks there. The wife and I both thought it was a little too strong. Does Oak smoke have a stronger bite than Hickory? Like a milder mesquite or is it really neutral? If it is really neutral, then I think the SmokeFire imparts quite a bit more smoke flavor than all the pellet grills I've used in the past, but it's only 4-5 cooks in.
Until very recently, I can't guarantee I've used much Oak in the past. Before I switched to CookinPellets, I used mostly Traeger. In the center of the US, I really don't have a good way to know if my Traeger pellets originated east or west to know if Alder or Oak. I've never thought anything I've cooked on a pellet grill could use less smoke though.
Hard to compare oak wood chips with charcoal to oak pellets. In my experience you'll almost always get more/stronger smoke flavor from wood chunks/chips and charcoal than any pellets. I've used oak pellets and didn't feel like they had more flavor than 100% hickory.
The SmokeFire is interesting as my biggest complaint with my RecTec is the lack of smoke flavor. Just not quite strong enough for me. I've started using charcoal and wood chunks again and it made me realize how much I missed my Weber Smokey Mountain. I don't miss tending to the fire though.
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Ross77, I guess that’s what’s i’m getting at, since I left a Smokin Tex, the SmokeFire and that one cook on my Summit Charcoal are the only times i’ve felt things were smokier than I wanted.
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How deep are the original coated steel grates? Are they exactly 18" or more like 17.5"?
17.375†as they are the same as Spirit 300 grates.
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Had a genius moment last night. Wanted to get a couple measurements for you guys and figured I'd go leave the grill out and cook something for dinner. I decided I wanted to try the Grill Master pellets instead of Hickory, so I put the bucket under the hopper and drained the pellets while I got measurements. Did all that quick and went back inside to do some more work and when time came to fire up the grill for dinner, went to the garage and got the other pellets and started pouring them in. About a few seconds later, I was like why are there pellets hitting my feet, I'm hitting the hopper :D
Anyway, just ended up doing another frozen pizza. With the blend, you could still taste the smoke, but didn't seem overly smokey like the pizza Sunday. However, it was a different pizza we hadn't had before and I didn't really care for it, so the taste of the pizza itself was distracting making it a pretty inconclusive experiment.
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I've done a lot of silly things related to pellet grills, but have never done that one. Is the pellet chute designed in a way where water would not get near it?
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How deep are the original coated steel grates? Are they exactly 18" or more like 17.5"?
17.375†as they are the same as Spirit 300 grates.
I asked because I found 304 stainless in that size on eBay for $49 for those who might be interested. They are 7 mm thick. Not bad and certainly cheaper than buying from Weber. Just a FYI
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I asked because I found 304 stainless in that size on eBay for $49 for those who might be interested. They are 7 mm thick. Not bad and certainly cheaper than buying from Weber. Just a FYI
That's a lot less than I paid for the Weber ones on Amazon.
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How deep are the original coated steel grates? Are they exactly 18" or more like 17.5"?
17.375†as they are the same as Spirit 300 grates.
I asked because I found 304 stainless in that size on eBay for $49 for those who might be interested. They are 7 mm thick. Not bad and certainly cheaper than buying from Weber. Just a FYI
Be warned: I purchased a Weber stainless clone grid on Amazon at a good price..The size was right on and the material stainless, sort of. It was not " stainless" but rather a non stainless core inserted into a stainless sleeve. If you looked at the ends of the rods you could see the uneven/wrinkled stainless cover..Strength wise, it wasn't up to solid stainless standards as the welds joined only the stainless covering..
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I do have a MAK, what I am looking for is higher heat output for quick cooks and searing and also looking for easier grill cleaning.
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I do have a MAK, what I am looking for is higher heat output for quick cooks and searing and also looking for easier grill cleaning.
I have a MAK 2 as well and have a couple of questions for you as I am curious about why you feel that way because I am not sure I do. I know we all have our own opinions which is why I want to understand a little bit more about yours.
1) do you have the ceramic igniter
2) how high of heat do you want/need
3) what is your concern with cleaning the grill
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The MAK is great, yes I have the ceramic igniter. I want to be able to get to 600 which is not happening with my MAK. No concerns with cleaning the grill, just tired of pulling the guts, scraping the pans all to empty the ash out of the fire pot every three days. I use it a lot, and The MAK IS GREAT.
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Jury is still out on cleaning. There’s still ash in the bottom of the Weber and more guts to take out to get it all. I’ll be cleaning the weekend most likely and will update more.
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I am going to plan to get to the Ace hardware store this weekend and see if they have one of these on display yet.
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Very interested in the cleaning and your thoughts.
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Bar-B-Lew, I plan on hitting Lowe’s, Home Depot and True Value today to see if they have any. I want to get my eyes on one.
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Glichy - I have seen some comments, including yours, about the hopper design. Kind of like the Memphis if I understand correctly (long and narrow), so wondering how it will fare with a low and slow, long cook.
First, hope you are recovering well from surgery. In my experience, the narrow hoppers usually do better on long cooks as bridging seems to happen less. I will probably know more this weekend as I picked up a Prime packer at Costco last night. It seems outrageously high at $3.99/lb, but haven't had one for a while and want a nice long cook on the new pit.
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Glichy - I have seen some comments, including yours, about the hopper design. Kind of like the Memphis if I understand correctly (long and narrow), so wondering how it will fare with a low and slow, long cook.
I also get GH51's comments on his MAK. I have the 2 Star as well, and even with the new Pellet Boss, the new Flamezone and their grill grates, I have wished for higher searing temps and also being able to get to that high heat faster than the 40 minutes it takes on the MAK. Plus the need to remove grates, Flamezone top, Flamezone inner "funnel" and deflector to get to the firepot to clean it out. I cannot cook on the MAK right now due to major shoulder surgery, which restricts me to one arm cooking mostly (cannot move my right arm from its sling and no lifting over 5 lbs). Stuck with that situation until April. So, only able to use my gasser right now.
Welcome to the rotator cuff recovery program! (You might have something different) Had mine done 4 months ago and still in rehab. But getting there. Have a good recovery.
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Thanks for the updates. Certainly looks to be a great performer, but I'm still disappointed that it isn't built with stainless steel internals like the Weber gassers. Perhaps in a future model. But I may be more disappointed I had no clue this was coming when I bought my grill 6 months ago. ;)
With that kind of performance and Weber's distribution channels and name recognition I don't think there's any doubt this is going to be one of the most popular pellet grills on the market. Should be worthy of its own section here.
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With that kind of performance and Weber's distribution channels and name recognition I don't think there's any doubt this is going to be one of the most popular pellet grills on the market.
I said that almost 10 years ago that if they got into the market Traeger and some of the smaller manufacturers were going to be in trouble. I'm guessing it took them to see some impact on slower or lower sales in their other grill lines to realize that pellet grills were sticking around and they had to get involved. Sounds like they nailed the engineering aspect of the grill's performance and they now need to higher some app designers to get that to be tops in the industry. Maybe they should hire someone from Anova to design their app.
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With that kind of performance and Weber's distribution channels and name recognition I don't think there's any doubt this is going to be one of the most popular pellet grills on the market.
I said that almost 10 years ago that if they got into the market Traeger and some of the smaller manufacturers were going to be in trouble. I'm guessing it took them to see some impact on slower or lower sales in their other grill lines to realize that pellet grills were sticking around and they had to get involved. Sounds like they nailed the engineering aspect of the grill's performance and they now need to higher some app designers to get that to be tops in the industry. Maybe they should hire someone from Anova to design their app.
The RT app is good IMO. Easy to use and works at home or away. You need a decent WiFI to do the job well. I have a booster that works well, since my router is at the other end of the house.
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With that kind of performance and Weber's distribution channels and name recognition I don't think there's any doubt this is going to be one of the most popular pellet grills on the market.
I said that almost 10 years ago that if they got into the market Traeger and some of the smaller manufacturers were going to be in trouble. I'm guessing it took them to see some impact on slower or lower sales in their other grill lines to realize that pellet grills were sticking around and they had to get involved. Sounds like they nailed the engineering aspect of the grill's performance and they now need to higher some app designers to get that to be tops in the industry. Maybe they should hire someone from Anova to design their app.
The RT app is good IMO. Easy to use and works at home or away. You need a decent WiFI to do the job well. I have a booster that works well, since my router is at the other end of the house.
That is where a mesh wireless network outperforms regular wifi routers if you didn't know that already. They are easy to setup and several wifi providers now offer them too.
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The RT app is good IMO. Easy to use and works at home or away. You need a decent WiFI to do the job well. I have a booster that works well, since my router is at the other end of the house.
The alarms in my RT app have never worked. Judging from what I've seen on the RT forum, this appears to be the case with about 75% of posters there and RecTec just says a fix is "coming soon" for several months now.
Hopefully Weber does better.
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Went by Lowes. no grills out yet. They had 2 in the back and they were getting a presentation area ready for tomorrow. Nothing at Home Depot.
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Ace didn't have them either. Doesn't look like they are ready to change over to their Spring display set yet. I'm guessing at least another month or so before they are certain winter is over.
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Just ordered the EX6, will have it next Friday.
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Just ordered the EX6, will have it next Friday.
Are you keeping the MAK?
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Heard from a fairly reliable source they have accessories, specifically shelves in the works. They were just focused on the grill and pellets first. There are threaded inserts down by the casters, I’m guessing for a bottom shelf already. The side shelf is bigger than it looks too.
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From the picture in your kitchen, it looks like that side shelf might be able to hold a full size pan.
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Ace didn't have them either. Doesn't look like they are ready to change over to their Spring display set yet. I'm guessing at least another month or so before they are certain winter is over.
I suspect Weber is first going to catch up with all the orders they received before they can stock the dealers.?
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Just ordered the EX6, will have it next Friday.
Are you keeping the MAK?
I am not sure yet, probably after a couple of weeks of using the Weber.
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Just ordered the EX6, will have it next Friday.
GH51 - I'll be interested in how you view "missing" some of the other features of the MAK. The Weber does not have a left side shelf (the pellet hopper side on the MAK), nor a front shelf option, nor a bottom shelf option. These are very useful in my cooking - obviously the cost differential between the two mitigate these "lacks", especially if you have other work surfaces and storage close by.
Also, would you miss the warming box? I never use mine for that, but the shelf itself is very useful on the MAK.
I think I will miss the left side shelf as I use it every time I cook. That being said I will set up a small table next to the grill, get a camp chair, ice chest, heck no reason to even go in the house. LOL
I will not miss the warming box as I never used it and very seldom did I use it as a shelf.
All great questions that got me to thinking. Thanks.
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I never used the MAK warmer but I bought the big cold smoker attachment years ago and keep it on there. I use it for cheese.
Looking forward to your review of the Weber too.
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For cleaning, I’d say a little easier than the Memphis just cause there were so many places to scrape down. No easier really than any other pellet grill though. Pics are after 1.5-2 bags of pellets and mostly the cooks I posted.
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Checked probe calibration and get her ready to cook brisket overnight. Calibration pic gives you an idea of shelf size.
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I can see now how some pellets are falling into the bin below. I like the fire pot design from the standpoint of there doesn't look like a way ash build up can cover up the air flow in the pot and snuff out the fire like most grills. I think if they put a finer mesh type metal in that fire pot it would limit the pellet embers from falling through.
I appreciate all of the pics and notes you are sharing. Good learning here for me at least.
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The honeymoon is definitely over. I was busy running around yesterday so didn’t add all the commentary I should have, but wanted to share those pics. The reason I shared was to show the grease build up, you can see the channels feeding the drawer were completely filled with a grease and ash mixture, keeping much from getting to the drawer and how pronounced they were after cleaning. Seeing some You Tube videos this morning of people with grease fires.
Started my brisket at 9:00 PM last night, set to 200, my Fireboard alarm kept going off as it hit 174 a few times. I started ignoring it knowing I was going to bump the temp to 225 and fill the hopper before going to sleep. I was up too late and went to fill the hopper at 12:30 or 1:00 and when I started pushing the pellets over to the auger side, they collapsed, looked at the controller and grill was 75 degrees, it had sucked a hole underneath and gone out. Tried to restart grill and it said an improper shutdown had taken place and went into shutdown mode. Had to let it run it’s course before I could fire it back up. Wish I had gotten a pic, but didn’t realize there was a problem under the pellets fell.
This morning at 8:30, went to check on it again and opened the hopper to see the pic below, I was probably 10 mins from going out again. This time visible though. Last pic is what? Where did this come from?
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Re: the last pic, is that soot? Maybe a grease fire during the night?
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Re: the last pic, is that soot? Maybe a grease fire during the night?
It does kinda look like it, but no spikes on Fireboard hot enough to indicate one and no charring on brisket.
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You know, I just assumed Weber fully tested this design but I'm starting to wonder. It's hard to believe there are so many issues. I saw on YouTube that you're not the only one having significant problems. I hope they are able to resolve them because the performance is really attractive.
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You know, I just assumed Weber fully tested this design but I'm starting to wonder. It's hard to believe there are so many issues. I saw on YouTube that you're not the only one having significant problems. I hope they are able to resolve them because the performance is really attractive.
Honestly, only serious ssue I’ve really had is a flame out. Rest is just worries of fires. I actually have an idea for bridging issue that if I can develop I might try to patent and think it could be used in lots of pellet grills. For now, I know to check it every few hours and rustle the bin. Weber will probably need to consider an auto relight to counter it too. Grease buildup wasn’t bad with a 13lb packer, but most of it was in the water pan. It was the first time I ever tried that on a pellet grill and the absolute best brisket I’ve ever made.
It sounds like there is a batch that has controller problems, but I’m sure Weber will remedy that quick. The app sucks, but they’ll make it better over time. Temp fluctuations are terrible, but will probably get narrowed with updates. I’m just really nervous about fires seeing the videos.
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YouTuber Baby Back Maniac did his first cook, pulled pork, which resulted in a grease fire. This guy was an early cheerleader of this cooker. In hindsight it seems like an obvious concern when the grease drains right next to the firepot. Lots of issues being reported out there.
My intent is not to disparage this cooker, I was actually pretty interested in it, but it seems to have serious design flaws that everybody considering it should be aware of.
https://www.youtube.com/watch?v=Js1yUaXOa_o
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It's unfortunate because the grill seemed to have a lot of promise and a large brand name backing it. I hope they resolve the issues quickly for those that bought them and for the industry.
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I really like the performance and results from the grill, but am strongly considering returning mine. I’ve had one flame out already and saw a couple more in the making checking in every couple hours. My water pan caught almost all of my brisket grease, so I kept that out of the chamber. Grease fires make me angry, I just don’t have patience for them. I don’t want to have to stir the hopper every hour. Weber support has been outstanding in the past, but not sure I want to test it here. Will they really send redesigned hoppers and barrels to existing customers? It could be 6-12 months waiting even if they did go that far. I don’t want to run drip pans under everything greasy, nor give up space to them on the smaller model.
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Shame this was to be a good grill or so I thought.
Been looking seems this grill was NOT tested like it should have been. I think Weber had the right idea but just didn't do enough research to make it happen
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I might keep mine in the box when it gets here tomorrow, I don’t need the headache. I will consider returning after brewing over the weekend.
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I might keep mine in the box when it gets here tomorrow, I don’t need the headache. I will consider returning after brewing over the weekend.
Good luck with your decision. I'm still going back and forth on mine. It just cooks the best food I've made on a pellet grill. However, the hopper issues are just sad and I'm not sure the grilling ability is worth the hassle of having to use drip pans with everything greasy. Gasp, I'm actually considering buying a Traeger Ironwood. I was so frustrated with Traeger over the Pro D2 temp issues, but seeing how Weber has admitted nothing so far, I guess that's just the corporate way, keep silent until it's fixed.
I know, I know, why not a RecTec? Or a Grilla, Blaz'n, etc.? I'm just really leery of very expensive products you can only get directly from them. At least with Traeger, Weber, Camp Chef etc. you can find the grills to see beforehand and get parts and accessories from other outlets too. I'd probably stretch the budget again and go Pitts and Spitts if they had a normal stainless rod rack instead of that chicken wire stuff. That pit looks like a tank.
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I'd probably stretch the budget again and go Pitts and Spitts if they had a normal stainless rod rack instead of that chicken wire stuff. That pit looks like a tank.
Mine is built like a tank and extremely heavy. I could hardly get it back into the barn after a cook because it is so heavy it would sink into the crushed granite outside. Never had that problem with the GMG. I had to build a patio out of paving stones level with the concrete floor of the barn.
It's about three years old and has the stainless steel rod lower grill and regular expanded metal one on the top. The guy I got it from said that's how it came. I guess the older ones were like that. I'm going to spring for the two piece drip tray so I can have direct flame and maybe get some grill grates so nothing drips down into the burn pot area. Although I think I could sear on the SS grate with no problem. It stinks the Weber isn't as advertised. I had high hopes for you.
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I know, I know, why not a RecTec? Or a Grilla, Blaz'n, etc.? I'm just really leery of very expensive products you can only get directly from them. At least with Traeger, Weber, Camp Chef etc. you can find the grills to see beforehand and get parts and accessories from other outlets too. I'd probably stretch the budget again and go Pitts and Spitts if they had a normal stainless rod rack instead of that chicken wire stuff. That pit looks like a tank.
I can understand that, it was a leap of faith to buy a grill from a company that curates their reviews because returning a grill after assembly is no simple thing. The build quality of my RT-590 did not meet expectations. But all in all, when I look at other cookers in stores, I'm still happy with it. It's performed very well.
Traeger seems to have improved as of late, and being able to buy not just the grill but also parts and accessories locally is a big plus. The updated Camp Chef models are looking pretty good too. You still get more for your money with the online manufacturers, but that's not the whole picture.
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I might keep mine in the box when it gets here tomorrow, I don’t need the headache. I will consider returning after brewing over the weekend.
Good luck with your decision. I'm still going back and forth on mine. It just cooks the best food I've made on a pellet grill. However, the hopper issues are just sad and I'm not sure the grilling ability is worth the hassle of having to use drip pans with everything greasy. Gasp, I'm actually considering buying a Traeger Ironwood. I was so frustrated with Traeger over the Pro D2 temp issues, but seeing how Weber has admitted nothing so far, I guess that's just the corporate way, keep silent until it's fixed.
I know, I know, why not a RecTec? Or a Grilla, Blaz'n, etc.? I'm just really leery of very expensive products you can only get directly from them. At least with Traeger, Weber, Camp Chef etc. you can find the grills to see beforehand and get parts and accessories from other outlets too. I'd probably stretch the budget again and go Pitts and Spitts if they had a normal stainless rod rack instead of that chicken wire stuff. That pit looks like a tank.
Have you tried a food grade silicon spray for the hopper? I just had my first cook on my smokefire last night (chicken) and it dropped temp 4 times which was resolved each time when I ran my hand through the hopper. I'm going to try a silicon spray to see if it helps (probably do a cook this friday).
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The build quality of my RT-590 did not meet expectations.
What did you not like about the build quality of the 590?
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Have you tried a food grade silicon spray for the hopper? I just had my first cook on my smokefire last night (chicken) and it dropped temp 4 times which was resolved each time when I ran my hand through the hopper. I'm going to try a silicon spray to see if it helps (probably do a cook this friday).
I've heard that is working, but is kinda why I am really, really struggling. $1000 is a lot of money for a grill, although not as insane for us BBQ junkies here as most other people. How many extra hoops should you have to jump through to get a $1000 product to work as advertised? I've thought about getting the spray and removing the little guard and seeing if my pellet problems disappear. However, how often to I need to reapply the spray, once a year, once a month? Will I know before I have a flameout, have to go through the mandatory shutdown cycle mid cook, empty all my pellets, re-silicone the hopper, refill it and then start cooking again at 3:30 AM?
Add that to their response to the fire issue (from Amazon EX6 Q&A - and no, I did not ask this question):
Q: What do you do when this catches on fire from lack of grease tray?
A: Hello! Our SmokeFire models feature a well engineered grease management system, with a drip pan for grease, and collection chambers for ash. Provided they are properly cleaned and maintained, and used as outlined in the owner's guide, they will provide excellent grilling results and a great user experience. Thanks!
By Weber Grills on February 17, 2020
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My first post. Been reading the Weber conversation with interest. Currently I have a Blazn Grand Slam and a co-worker has the Gridiron. We haven't had any of the issues talked about with the Weber. Glitchy, don't be leery of buying a Blazn, there built well and made in America. Had a rectec prior and highly recommend either but prefer the Blazn
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My first post.
Welcome to Pellet Fan. I see that you registered three months ago. Now that you've posted something, post more.
Stop by the "Introduce Yourself" section and tell us about you and your pit. Post some cooks, publish recipes and always include photographs. Photographs are proof that it happened.
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I wonder if the question and answer doesn't shed some light on their thinking. They are grill maker not necessarily a smoker manufacturer. Most of the pre sale videos were all high heat cooks that I had seen, so the grease was dripping and burning up, now you toss a butt or 3 in there at low temp and it doesn't burn away it pools and runs places.
The hopper thing, maybe a good coat of wax inside.
For grease if they took the flavorizer bars and put a small flat say 1/2 inch wide with a lip so it made a trough at the bottom of the bar on each side, made one end of the perches the bars sit on higher so it drains to one end and then into a trough to a pan.
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I suspect that unlike FC, that went belly up, Weber will re-engineer, and improve their product. However, they will have to produce mods, to correct the problems in existing pits. I am surprised, however, that they were not aware of the flaws before release of the pit. Certainly they did lots of low slow high fat cooks during the testing? Also, should have had beta testing by real experts. Meantime I can imagine two correction mods:
1. Steeper incline for the right side of pellet hopper with a bit more fore/aft width to compensate for volume loss.
2. A grease collection system that drains the extra fat away from the center of the bottom and uses a different collection container on either right or left sides.
As an aside, I see that their own brand of pellets are smaller in circumference which brings up other concerns. They will burn faster, and the ash and hot cinders will fall through the firepot differently than other commercial brands. Perhaps that may have some effect on the problems that occurred? :2cents:
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The build quality of my RT-590 did not meet expectations.
What did you not like about the build quality of the 590?
I don't want to sidetrack too much, so I won't go into detail, but there were several scratches, the door wasn't straight, gaps in the sealant, broken deflector bracket rivet, and a couple other things. I dealt with it myself and RecTec compensated me for it. And of course they did not publish my 3 star review.
Back on track with the Weber, I did see where one guy took the auger screen out of the hopper and said that prevented the "hollowing out" pellet flow issue during his next cook.
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The build quality of my RT-590 did not meet expectations.
What did you not like about the build quality of the 590?
I don't want to sidetrack too much, so I won't go into detail, but there were several scratches, the door wasn't straight, gaps in the sealant, broken deflector bracket rivet, and a couple other things. I dealt with it myself and RecTec compensated me for it. And of course they did not publish my 3 star review.
Back on track with the Weber, I did see where one guy took the auger screen out of the hopper and said that prevented the "hollowing out" pellet flow issue during his next cook.
I wouldn’t be at all surprised if that was added last second post testing by lawyer directions.
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I still wonder if you put a finer mesh screen in the fire pot if that would keep larger embers from falling through a maybe slow down the start of a grease fire.
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Baby Back Maniac is returning his to Lowe’s, he hates it. Grease fire, pellet hopper issues, heat distribution stinks, sounds like mine will not even get out of the box. Should have waited a week to order.
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First time using Amazon return policy, so far pretty easy.
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Note to self, remember to remove $90 stainless grates before returning grill!
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A few things bother me about this grill/smoker.
1..The hopper is in the back which is OK Rec Tec's are as well yet no problems with their's and folks are talking using some sort of lube? Why should you need to add lube to a hopper? The slant is not enough to get the pellets to slide that's an easy fix.
2.. The grease has no where to go but down into ash an with all the ash I have been seeing left behind it's a wonder no one's house has been burned to the ground.
..Simple fix is to place a grease tray so it drians the grease into the pan not hard to do I have a few ideas on that (which I assure you they won't take to heart)
3.. Get rid of the flame tamers design they have and go with an update flater design that's tilted to remove the grease towards the grease tray and not the ashes (what we're they thinking?)
4.. Go with a removeable center grate that can be set in for searing (many pellet grills have them) and are inexpensive to make but again not their idea so out the door i'm sure that goes
5.. Go with or find a better controller, seems the one they are using is falty or does not understand the inputs your asking for whem dialing up the temps
I could go on but it would be redundant of me to say Get me a unit I'll fix it!!!!
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Harry Soo had better luck. He cooks hotter and finishes the brisket and butt in the oven. Still not exactly a ringing endorsement, and he tap dances around any outright criticism which makes me question his objectivity, but perhaps you can get good results safely if you are willing to adjust your methods. Personally, I don't think I could ever fully trust it.
https://www.youtube.com/watch?v=ALNnTwN2Kak
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I think Weber is one of, Harry's sponsors, might be a little cautious to criticize.
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Harry Soo had better luck. He cooks hotter and finishes the brisket and butt in the oven.
That's to be expected. I don't see any grease fire videos when grilling at high temperatures unless there's been a grease build-up from a previous low/slow cook.
It appears to work just okay as a wood-fired grill with short-duration cooks (there's the uneven heat, but uneven heat is fairly common on gas, charcoal and pellet grills). It won't be an acceptable smoker until the grease management and pellet bridging problems are resolved.
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IMO after limited experience, this SmokeFire works exceptionally well for a pellet grill as a higher heat grill. It also cooks well Low and Slow if you can avoid the fires. I've been struggling to make up my mind all week on how to proceed and have decided that I'm going to return it all weekend. The main reason is the hopper feed issues. I've had several grills that I really couldn't go much more than 8-10 hours, but the cavity issues combined with the feeding issues seem to allow this to happen at any time and interval no matter how full or empty the hopper is. When I combine that with the grease fire risk, xxxxxx mobile app and functionality, and challenge it is to clean, it's not the right grill for me.
My disclaimer is, if Weber fixes the feed issues (or maybe just removes the screen and lubes the ramp), this could be a pretty good cooker when grease pans are used on low and slow. The smoke output seems pretty amazing on higher heat especially. Grillers vs low and slower are going to love the SmokeFire.
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My disclaimer is, if Weber fixes the feed issues (or maybe just removes the screen and lubes the ramp), this could be a pretty good cooker when grease pans are used on low and slow. The smoke output seems pretty amazing on higher heat especially. Grillers vs low and slower are going to love the SmokeFire.
Should be relatively easy for them to resolve the hopper issue with a minor redesign.
I did notice in Harry's video that ash might be an issue too.
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I was at Lowes Sunday and found they had one sitting on the floor so I looked it over (To the dismay of my better half ;) ) Anyway it was not the quality I expected :o
The lid felt weak and flimsy which I did not expect. Not solid like a RecTec or a MAK but felt cheap and the flame tamers (why in a pellet grill?) did not seem to be all that great of metal either
I reall wonder what Weber was thinking when they designed it
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I was at Lowes Sunday and found they had one sitting on the floor so I looked it over (To the dismay of my better half ;) ) Anyway it was not the quality I expected :o
The lid felt weak and flimsy which I did not expect. Not solid like a RecTec or a MAK but felt cheap and the flame tamers (why in a pellet grill?) did not seem to be all that great of metal either
I reall wonder what Weber was thinking when they designed it
I just returned from Lowe's They have both models in stock. I examined the 24 in. and found is to be structurally OK. The lid is not heavy gauge, but is well supported by the metal struts that are anchored to it inside. It is apparent to me that the hopper needs to be re-engineered. the long side is not steep enough as was observed. Also, I would get rid of the flavor bars and put a drip pan inside with a container in one end. Could be a bucket, or drawer-I would prefer the bucket as it is easier to deal with. (Ball jar with lid inside). Main thing is to get the grease to flow away from the fire pit area. I think the slotted bottom fire pit is ok, but I would make the ash pan a sealed in area so that embers could not escape. I would center the hopper across the back with equally steep sides (like RT 700), and make it wider enough to hold the desired amount of pellets (20+ lbs). Also put the auger assembly smack dab in the middle of the bottom (of the hopper) with no offset. I see no need for the "seeing eye" to let you know about low pellets. It is easy enough to keep an eye on the pellet level IMO. I always try to make sure that there are enough pellets on board to do the whole cook I am planning.I have no comments on the wifi or controls since they were not able to be evaluated in the store. But after Glitchy's report, I would not purchase this pit until those changes (or others) were made. :2cents:
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The thing that gets me about running out of pellets is that most grills consume about a pound of pellets per hour running at 250°-275°. Most grills have 20# hoppers. Who leaves their grill unattended for a 20 hour cook? I am in agreement that the pellet alarm is a wasteful feature and unnecessary. Now, all that being said, your pellet grill needs to be designed to ensure that the pellets continue to flow from the hopper to the auger without any funnels or whatever else you want to call that phenomenon when they do not.
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Supposedly, Weber already has a couple fixes in the works and/or going out. Lots of people are talking about a revision F auger assembly, that supposedly has something to do with uneven temps and maybe some of the feed issues. They also claim to have a hopper insert shipping soon to change the ramp angle and keep pellets flowing better.
It will be interesting to see if anything is developed to help the grease and ash accumulation in the bottom.
I do still think the SmokeFire produces amazing results food wise, but for me the hassle of the cleaning is not a fair trade off for that effort. Feels like you are going to be scraping the whole thing down every time or two that you use it. I want a pellet grill for the convenience and much prefer to change a piece of foil and vacuum up the ash versus scraping and scraping.
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I'm still following the SmokeFire some and things seem to be calming down. I'm guessing the hopper inserts are fixing a lot of the feed problems. I also think Amazon is selling more aluminum foil pans than ever before ;)
I'm strongly considering getting another one to replace my gas grill. I don't like the cleaning of it, but thinking if I use it almost solely as a high temp grill I might really like it. It cooks a pretty good steak and bakes pizzas pretty effortlessly. Running only at high temps would probably make cleaning less frequent and easier too.
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After watching several You Tube videos about the problems with the SmokeFire I am really disappointed that Weber apparently did not do diligence (as they claimed) in their design and testing. Their prejudice against a drip tray and in favor of the flavorizer bars is the main thing that ruins the unit IMO. The hopper problem is an easy fix. (without loss of volume). Diverting the grease to the side is a must, and you can't do that with flavorer bars.
Also, a more even distribution of the flames could be done with a movable heat deflector (like many of us have found with our pits) to even out the temps across the grates. I wondered why they did not have grease fires on their own promo videos? Bet it was because they cleaned the grill before each cook. Meanwhile fire seemed to happen to many that they sent the units to. Most of those guys sent them back. Very disappointing. :(
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Just wondering if a big company like Webber who's only game is cooking/BBQ would generate a 2 ND generation pit to address all these issues and restore customer confidence..They ventured too far out on a
limb and it broke.
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I am not 100% sure that it is not a good product, but wonder if people that got them just assumed they were going to work like a normal pellet cooker, this thing seems to be anything but normal and hence it would have a learning curve. I have watched a guy that bought one on youtube and he was still using it the last I looked he said he was going to figure it out and seems to like it. I also think it is set up to be a much better high temp cooker than long low slow cooker. If I needed another cooker like this I would consider it.
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I also think it is set up to be a much better high temp cooker than long low slow cooker. If I needed another cooker like this I would consider it.
I think the same. Does anyone have first-hand knowledge that meat grilled on it carries some wood fire flavor? My REC TEC Bullseye didn't fulfill that promise. I already have a gasser that cooks meat but doesn't add anything.
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I also think it is set up to be a much better high temp cooker than long low slow cooker. If I needed another cooker like this I would consider it.
I think the same. Does anyone have first-hand knowledge that meat grilled on it carries some wood fire flavor? My REC TEC Bullseye didn't fulfill that promise. I already have a gasser that cooks meat but doesn't add anything.
glitchy can chime in but I recall him really liking the flavor of the grilled meat on his SmokeFire before he took it back
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your pellet grill needs to be designed to ensure that the pellets continue to flow from the hopper to the auger without any funnels or whatever else you want to call that phenomenon when they do not.
I wonder if a vibrator mechanism would solve the problem. My coffee maker has a similar design problem but the vibration from the grinder keeps things moving until its empty. :2cents:.
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I also think it is set up to be a much better high temp cooker than long low slow cooker. If I needed another cooker like this I would consider it.
I think the same. Does anyone have first-hand knowledge that meat grilled on it carries some wood fire flavor? My REC TEC Bullseye didn't fulfill that promise. I already have a gasser that cooks meat but doesn't add anything.
I know that you really didn't like the Bullseye. I've had better luck with it. I think you might really like the Masterbuilt Gravity smoker. I talked my stepson into getting that, and it is a really nice unit. Cleanup is surprisingly easy compared to most pellet grills, and it gets the high temps that are great for steaks, as well as the low and slow. Plus, it can run all day on a small battery pack if you want to go that route.
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I also think it is set up to be a much better high temp cooker than long low slow cooker. If I needed another cooker like this I would consider it.
I think the same. Does anyone have first-hand knowledge that meat grilled on it carries some wood fire flavor? My REC TEC Bullseye didn't fulfill that promise. I already have a gasser that cooks meat but doesn't add anything.
I know that you really didn't like the Bullseye. I've had better luck with it. I think you might really like the Masterbuilt Gravity smoker. I talked my stepson into getting that, and it is a really nice unit. Cleanup is surprisingly easy compared to most pellet grills, and it gets the high temps that are great for steaks, as well as the low and slow. Plus, it can run all day on a small battery pack if you want to go that route.
I have the Masterbuilt Gravity Series. It's all that you say. Amazing flavor.
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I think you might really like the Masterbuilt Gravity smoker. t gets the high temps that are great for steaks, as well as the low and slow.
I might like it. Does it impart some wood fire flavor when used as a grill? Marcia and I think that charcoal does, or hot wood coals do when we use an attachment to convert our Weber kettle to a Santa Maria grill.
Sorry to move this conversation away from pellets.
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I also think it is set up to be a much better high temp cooker than long low slow cooker. If I needed another cooker like this I would consider it.
I think the same. Does anyone have first-hand knowledge that meat grilled on it carries some wood fire flavor? My REC TEC Bullseye didn't fulfill that promise. I already have a gasser that cooks meat but doesn't add anything.
glitchy can chime in but I recall him really liking the flavor of the grilled meat on his SmokeFire before he took it back
It definitely put the most smoke flavor on food of all the pellet grills I’ve had and was very noticeable at all temps. I cooked a frozen pizza at 425 with hickory pellets and didn’t like it because there was too much smoke. Did another one a few days later with there mix and it was still very noticeable but good. Also noticed a lot more smoke on burgers and chops in the 400-450 range. I think most of it is the flavorizer bars and some the fire pot maybe having small pieces fall through and smolder in the ash tray.
My pellet grill is my lazy grill. I don’t want to clean it every cook, mess with drip pans, etc. If that doesn’t bother you, Weber is giving everyone that requests one a hopper insert too. With those caveats, it’s a pretty good grill. They also have an auto relight update coming or already out.
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I think you might really like the Masterbuilt Gravity smoker. t gets the high temps that are great for steaks, as well as the low and slow.
I might like it. Does it impart some wood fire flavor when used as a grill? Marcia and I think that charcoal does, or hot wood coals do when we use an attachment to convert our Weber kettle to a Santa Maria grill.
Sorry to move this conversation away from pellets.
It does. Mix wood chunks in with the charcoal and/or add wood chunks to the ash bin.
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Any news about Weber and the smoker. Have they actually changed the configuration any, or is there an ad-on mod for preventing grease fire, or improving pellet hopper???
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Looks like they have made quite a few changes to their app and controller programming, but no mention of the changes that you are asking about.
https://www.engadget.com/weber-smokefire-grills-update-smokeboost-remote-control-firmware-173014646.html
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I've been away for waaaay tooooo loooong.
First commercial I've seen for it was last night.
On sale, for $999 ($200 off) until 7/13/20.
Leaving the reviews "off" their web site would probably be in their best interest.
This is on the web site:
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Yeah they should take a look at the RecTec website where every review is 5 stars...
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Sounds like Walton's Spices, they were happy to post my good review of one product, did not post the other 2. Won't ever be purchasing anything from Walton's again!