TORTURE TEST 1 - PASSED - th-cam.com/video/ALNnTwN2Kak/w-d-xo.html 45 lbs 5 meats in 8 hours. Generate grease from a 16 lb brisket, 10 lb butt, and 3 St. Louis ribs to drip on the SF the first 6 hours at H-n-F cook @400F and L-n-S cook @275F. After all that grease was accumulated, fire it up to 600F to grill the ribeyes and sausages. Cook to let the grease drain in the unit and then try to flash that grease at 600F to test for safety TORTURE TEST 2 - PASSED - th-cam.com/video/jsUri_VoKag/w-d-xo.html 65 lb, 3 meats in 12 hours. Two 16-lb brisket, Two 10-lb butts. Two 7-lb beef shortibs. Low and slow @225F to see if hopper feeds properly, no grease fire w 12-cups grease collected, and no excessive ash Grease Fire v Grease Flareup - th-cam.com/video/VALvHFhWpk4/w-d-xo.html MORE VIDEOS COMING SmokeFire Corned Beef Walmart - th-cam.com/video/NSSIKicufJE/w-d-xo.html
If anybody sees this, please know that Harry is a friend of mine. I don't feel attacked and I don't think he's insulting me or attacking anyone's integrity. We've chatted about this and our cooks were very different in temps and duration. Harry isn't sponsored by Weber and even if he was, they wouldn't make him go to a random subscriber's house to shoot a video. Remember this is the same guy whose been giving all his bbq knowledge away for free because you can't take it with you. #bbqlove Dennis, I'm just glad you are having better experience than I did. Keep smoking, my friend.
Justin and Harry I enjoy your video's. I watched all of the videos you posted on the SmokeFire. I also sold grill at the home improvement store under the orange roof for close to 10 years. I up sold Weber's to customers for 2 reason only there customer service is 1 of the best and there quality. I personally had a the legs on my Performer grill Collapse while moving it. I called Weber and the parts were delivered to my door within a week. No questions asked. Do I think they may have rushed this grill to market, yes. But I feel from my personal experiences Weber they will make it right. I have cooked on mine the last 7 night's not without problems. I had flame outs and my pit came to temp and the controller locked up and disconnected from the app and shut down. While saying the grill was at temp. Yes Harry I was in IT for 35 years and know the importance of a firmware push and I did that before my burn in.
Peter Hoehn i understand how frustrating it is. I wish mine worked to. I actually had my first 8 videos planned out And have been daydreaming about them for a month. With that said, Harry Doesn’t edit his own videos. He has to send them off. He filmed this last weekend and A lot of information has come out since then. He’s a good guy whose video didn’t age well. Unfortunately Harry still works 50 hours a week and travels from LA to Sacramento during the week so he doesn’t have time to keep up with things.
@@BabyBackManiac I'm a long time subscriber to both of y'alls channels. I saw your review and the difficulties you had especially the grease fire. Harry is my friend and I know he is a man of integrity. You both had very different experiences. At the end of the day I have faith that Weber will work the kinks out. It is Weber after all. Kudos to both of you guys for your honest reviews.
I have seen at least 20 other videos where the grease didn’t drain because ash blocked the drain. It might not have happened in this case but there is no way that it will not happen. You cooked hot and fast cook the same thing slow and low and you will get a grease fire. The ash will accumulate in the bottom and cause grease not to drain after a 12 hour cook. Everybody who has done this style Of cooking has had a grease fire due to the reasons I listed.
I'm too cheap to shell out $1,200 for something that might not work. So I figure if I borrow someone's SF, I can torture test it for free. What is a good torture test? How about a 16 lb brisket, 10 lb butt, 3 ribs, 3 steaks, and 14 sausages at 400F, 275F, and 600F. Can you do a better test in 8 hours and not have your host throw you out of their home? My subscriber probably thought Harry was going to show up to cook a piece of chicken. Muahaha!
Harry let me be clear in no way shape or form am I saying that your not being honest or that you are paid by Weber. As matter fact even if you are who cares and you have said that you are not paid by Weber and I take your word on that. I agree with you. I think you for sure tested out the grill an 8 hour cook 👨🍳 with various meats and temps seemed to do well. The two things I noticed during this session was one the pellets not sliding down in the hopper and have to be manually pushed. The second there was so much ash on the outside of the grill and when you opened the lid it looked like it was snowing inside. I don’t think you mentioned this but I could be wrong have to watch the video again. As far as you being cheap when it come to cooking lol 😆 I will take that as a joke. You buy expensive spices through out the world and I have tried you rubs and there is nothing cheap about them. 😂. On a serious note when you do get your Weber pellet grill that is coming in the mail please do a low and slow cook 👨🍳 something like 12 hours straight with only one meat and butt or brisket. Let’s see if any grease fires happen this way. I believe that when you cooked the butt and brisket for only two hours that went enough time for the fat to accumulate any grease on the bottom with all the ash that was floating around before turning up the heat. Anyway I look forward to seeing this as I am sure you will test this out once yours arrives in the mail.
Bunny Fart Loads do you really think that a Harry does not get paid when he goes to Weber headquarters and wears Weber clothing and teaches Weber classes?
Mike R I could really care less what he gets or doesn’t. If he says he doesn’t ok that is his word and if he is lying then he is damaging himself not me. What I will say is just what I said all the videos of the grease fires of low and slow cooking and that the method of cooking in this video hot and fast was really nothing like the other videos. I wish he would have done a low and slow cook to really have tested the smoker. In my mind I would not buy this cooker as so far I see way to much ash and it does have a grease accumulation problem.
@@SlapYoDaddyBBQ oh men, that's so a cheap argument on a whole testing you should do a A to Z testing... not stopping at the convenience of the script.
@@PaleHose28 I really love my other two Weber's but to see the videos of all the things going wrong is upsetting as I sit on this new one debating on return now.
Hardcore Weber fan here but went ahead and ordered a rec tec rt-700 Why buy this can of worms when you can buy something proven to be reliable? plus its mostly made of stainless steel with a 6 year warranty
@@MichaelRei99 of course it can grill. You noticed they had to use after market grates for the steaks, even though this unit supposedly gets to 600. With those grates, my GMG grill Sears just as good as anything else.
Appreciate the video. Not because you didn’t bag on Weber or the grill/smoker but because you are a class act, a real professional, and a gracious teacher. You sir have gained a subscriber.
My Traeger is 7 yrs old. I've had a couple grease fires but powered through them and learned to respect the machine. It's been purring ever since, no hiccups because I know my grill. It's why we're Pitmasters. I'm a master of my pits. Know your 'pit!
What about the pit fires? I returned mine b/c I couldn't just let it run like my WSM. Worst case on my WSM is that I run low on fuel, VS. SmokeFire having a grease fire. I can recover from the prior but not the latter.
@@JoaquinKremer I agree. If it did not work for you then return it. That is what I would do. I'll do a L-n-S Torture Test 2 when mine arrives from Amazon and let you know
Hey T-Roy good to hear from my BBQ brother! Hope ya doing well. I sure ignited a Hornets nest with this video but that's how the Internet goes. I'm cooking the Houston Livestock Rodeo World Championship Feb 27 - 28 and if you're headed there drop by to say hello! Be well T-roy!
Harry Soo You didn’t ignite a hornets nest. I think you didn’t properly put this grill through it’s paces. What I don’t understand is why you and others like you were not involved with the design process. They could have weeded out these problems beforehand.
@@SlapYoDaddyBBQ Keep up the good work Harry! This was a another great video and entertaining as usual. I notice no content from the naysayers... Typical. All talk, no action...
@@TheReelNorthwest Happy to keep posting content until we get all the data points out the best we can to those who want to know and even those who may like to poke us! :-) It will only drive me to do a better job like turning poison into medicine. Whadaya won't killya makya stronger!
DortmunderJungs of course they don’t have one. A lot of people just wanna hate on it. That said I do have one and there is some issues that need addressing imo. The hopper feed is an issue. It’s caused voids in the feed to the auger and and that’s caused flameouts. It happened to me personally and I’ve seen it happen to others. And the grease issue is a bit troubling as well. Weber needs to address these issues but I don’t think they are unfixable.
@@michaelehlers3526 thank you very much. That Sounds Like a huge Problem tho, that might get fixed for later Versions but you now have a disfunctional Grill right?
There are a lot of keyboard cooks on the Internet that don't actually cook but surf online all day and post troll comments on folks that actually cook and post videos on what they do. The Internet is a full-contact sport where some people who are normal when you meet them in person will morphe into something else while on a keyboard. I try to provide facts and truths as best as I can and tolerate the trolls because I want to reach the people who care about what is the best way to cook barbecue and the best equipment they can buy. Of if it's not the best but they like it, I show them how to get the best from their money like turning a $400 WSM into an offset smoker which might cost $5,000
@@SlapYoDaddyBBQ i Love the way U interact with your Community and take so much time answering comments. Keep it Up Harry and keep ur honesty and ur analytical approach to Things
DortmunderJungs we will see, I think the jury is still out on how unfixable it is. If you’re really interested on some context to the situation check out trendkill bbqs TH-cam channel. He did a couple simple mods and is having positive results. These things have only been out a week or so. Also everyone is giving poor Harry flack for cooking on this thing the way he cooks. Why should he have to change his style to suit them? Trendkill does a low and slow with a porkbutt for anyone interested. He’s got a few videos about the smokefire. And to answer your question my grill worked fine after that hiccup and I was able to finish that cook. And have done several more after without issue.
firmware is the cooker. software is the meat. get a hasty-bake and grill hot, smoke low, anything in between, and no wifi needed! Great video and thank you gentlemen!
And he cooked them hot & fast, ensuring that the drippings would vaporize instead of pool at the bottom. Still, look around the 22 minute mark. It looks to me like there was a small grease fire at some point.
That's his normal hot and fast cook method you expect him to stay at the guys house for 24 hours ? don't question a pit master's turned TH-camrs integrity because you he reports a different perspective than other videos you have seen.
Hey Chuck, I carefully designed an 8-hour torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeyes, 14 sausages @ 400F, 275F, and 600F. Can you please make a better video of your test given 8 hours in a stranger's backyard who is wondering who is this Harry who shows up and stays the whole day. Probably thought I was going to cook a piece of chicken and go home. I'm grateful he did not throw me out :-) If my torture test is suspect as it was not intended to reveal the SF's strengths and weaknesses, perhaps you can post a video of your better test. I would look forward to viewing that video
@@SlapYoDaddyBBQ right on👍👍 I appreciate your time and honest oppions. I've learned a lot over the last year from you, Justin, T-Roy and James. CHEERS.😎
Harry Soo every other video on this product shows flaws including grease fires, pellets that don’t fall into the chamber, or build quality and a computer who’s functionality doesn’t work as promised. Yours is the only video that shows almost everything working properly. And what is the major difference? you only cook your meat for two hours. I’m sure a seasoned pro like you can understand why that would make a major difference. No?
Harry, thank you for what I think is a thoughtful and honest presentation of your experience with Dennis. I have zero pellet experience, but I know you do. Is the amount of ash seen flying around when the lid is open and the amount covering every surface of the exterior of the grill common to other brands? In your video, you can see accumulation of ash on top of the bin lid under the three exhaust ports. There must be ash coating the meat. I know we get some ash moving around in the WSM, so I'm not saying it doesn't happen in other pits, but I'm honestly shocked at the amount that you see in videos. And did you see this kind of ash when visiting in Chicago? Any comment on this? Also, I wonder if you cooked brisket and butt low & slow without wrapping if you'd get a greasy, ashy build-up in the bottom of the chamber that might lend itself to a grease fire. I hope you'll do such a test when you get your unit. I was planning on getting one but will be holding out for EX6 v2. Sorry for the long comment, BBQ love to you!
Hey Chris, I carefully designed an 8-hour torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeyes, 14 sausages @ 400F, 275F, 600F. It cook my test pretty well. I did not notice the ash on the meat nor taste it. You can see the amount of grease and ash at the end of the cook as I asked Dennis to disassemble the grates and flavorizer bars. The grease at the end of 8 hours was about 1/2 inch
The Virtual Weber Bullet any pellet smoker when new will have an excess of ash flying around . Once the smoker is seasoned that should reduce dramatically!
If it don't broke don't fixin. Save mullah for a rainy day. And don't listen to a crazy pitmaster who is too cheap to buy a pellet cooker and invites himself to do a 8 hour torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeyes, 14 sausages @ 400F, 275F, 600F in your backyard.
@@SlapYoDaddyBBQ I meant know offense. I love Weber products. I own two Kettles and a WSM. I've been wanting The Yoder before Weber ever came out with a pellet grill. It's just not a fair comparison between a 3k smoker and a $1200 one that is on its first run out of the factory. I have complete faith in Weber. They'll get the kinks worked out most assuredly.
it needs auger at the top from end to end like an ice maker that occasionally comes on to push the pellets toward the end. EDIT...the additional auger would only come on occasionally during actual cook time and not during cool down period.
I'm too cheap to spend mullah so what if I come visit you and cook on your pits? I surprised my subscriber who thought I would show up and cook a piece of chicken and go home. Eight hours later he's wondering when this guy would pack up and go home! Muahaha!
Notice you didn’t cook low and slow where there would be a greater chance of grease build up. I believe that is what is wrong with design. At 400 I would believe the grease would just burn up.
The best torture test I could think of (Muahaha) was to cook brisket, butt, ribs, steak, sausages @ 400F, 275F, 600F in 8 hours on someone else's pellet grill. If you can think of a better test then please proceed. I probably scared my subscriber who taught I would show up and cook a piece of chicken on his brand new SmokeFire. Dang, this stranger shows up and throws all that meat on this smoker! And then makes him clean it at the end so he can vidoe the grease, ash, and debris at the bottom of the cooking chamber. Who does Harry think he is?
I think he is making a mistake trying to rave about how great and perfect this grill is while telling everyone else they don't know what they are talking about. The only thing he seems concerned about it the hopper and that you have to fill it up for it to work? What happens when it runs for hours and pellets are used? Are you supposed to keep putting pellets in so it is completely full? There seems to be quite a few issues with this unit that needs addressed.
He Literally said they needed to fix the hopper and that he expects more from a company like Webber. My pellet smoker does the same thing and I just adjusted my habbits granted I didn't pay 1200$ but mine also doesn't grill steaks. Seems people are looking to be overly upset.
I just don't care for him defending Weber and seemed to think the only issue is with the hopper feed. He didn't even use the grill low and slow like others that are having problems and then makes the claim that it is all the other people's fault for the problems they are having. He even states a few times "Not to leave comments on this video" because you have a problem and that he knows what he is talking about and the rest of the people don't.
I carefully deigned an 8-hour torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeyes, 14 sausages @ 400F, 275F, 600F to expose its strenghts and weaknesses. I challenge you to come up with a better test. I reported my findings and recommendations. My friend Justin was not so lucky and I feel for him as he spent $1,200 and I spent $0 and we accurately reported our observations. So you have his datapoints and my ONE datapoint to decide what you want to do. May I come by and cook on the cooker you decided to buy? :-)
@@SlapYoDaddyBBQ I already have a smoker/grill and it has worked perfect for as long as I have owned it. I am not against Weber or you in general. I just wished you would have put more reservation on this new grill because of the numerous issues people are having with them and not seemed to have dismissed those who have had issues with it. I would love for this grill to work out and be able for it to do everything from low and slow and high and fast along with working like a regular gas grill. I believe the more competition the better the products are that will be produced (especially coming from a big names in the industry) But with everything I have seen so far I have reservations on this grill the way that it is being sold right now. Maybe all it will take is a few small adjustments and it will work great. I hope it is for weber as well as those who have spent a lot of money purchasing them. I was looking forward to this grill because of the searing ability it could potentially have along with some new innovations that would improve the whole industry
Harry went to Weber class. So he is well knowledgeable on these units! I'm sure if anybody have issues. Weber would help you! Keep up the great videos!
Not only that but that brisket was trimmed to within an inch of it's life. Most backyard cooks that i watch leave a lot more fat on the brisket than that.
@@victorbitter583 also.. putting it in the oven after 2 hours is his standard hot and fast procedure if yall EVER watch his other videos. stop tryna jump on the hate band wagon because harry had a diff experience with the Smoke Fire. you cant expect someone to do a low and slow smoke at a Subscriber's house now do you?
@@Freedomspy26 Don't accuse me of any kind of hating there fella. I'm a Weber fanboi from way back and love Harry to death. I'm merely pointing out that this cook was not IMO representative of how most people will use the cooker and therefore these results are an outlier rather than a control. If you can't understand that, that's your problem, not mine.
My torture test was a 16 lb brisket, 10 lb butt, 3 slabs ribs, 3 steaks, 14 sausages in a stranger's backyard for 8 hours. My subscriber probably thought I was going to show up with a piece of chicken to play on his SmokeFire. Not. Muahaha! You can call that my invalid test and I challenge you to a better test. May I come to your house? I'll do an invalid test on your SF with the fattiest pork butt and pig belly. Pretty please! :-)
Thanks for your support Tommy. I' not satisfied with my testing so come back to watch the sequel and let me do a Torture Test Part 2 low-and-slow with briskets and butts only and see if the hopper feeds and no grease fire in 16 hours. TORTURE TEST 1 - PASSED 45 lbs 5 meats in 8 hours. Generate grease from a 16 lb brisket, 10 lb butt, and 3 St. Louis ribs to drip on the SF the first 6 hours at 400F and 275F. After all that grease was accumulated, fire it up to 600F to grill the ribeyes and sausages. Cook to let the grease drain in the unit and then try to flash that grease at 600F to test for safety TORTURE TEST 2 - PENDING 60 lb, 2 meats, 12 hours. Two 16-lb brisket, Four 10-lb butts. Low and slow 225F to see if hopper feeds properly and no grease fire
Wow, I’ve never seen such outrage over a grill. Weber, you have a marketing/brand issue as I’m sure you know. No one expects you to halt production or sales but for the sake of your reputation invite all the same guys back to Chicago after you make version 2.0. Address the failures, make it right, then you will corner the pellet market at this price point. Last thing you need are videos of houses catching on fire. . . great choice with the name unless it turns out to be the Titanic of grills. I have spent months squirreling money away from the wife to get one of these. I can wait if you can make it right 👍 Harry, great video... I’m a new subscriber to you and Baby Back and I appreciate the honesty from both of you. Shake all these haters off because we all know they can’t beat you in a grill off.
Hey Trent, let me do a Torture Test Part 2 low-and-slow with briskets and butts only and see if the hopper feeds and no grease fire in 16 hours. TORTURE TEST 1 - PASSED 45 lbs 5 meats in 8 hours Generate grease from a 16 lb brisket, 10 lb butt, and 3 St. Louis ribs to drip on the SF the first 6 hours at 400F and 275F After all that grease was accumulated, fire it up to 600F to grill the Ribeyes and sausages. Cook to let the grease drain in the unit and then try to flash that grease at 600F to test for safety TORTURE TEST 2 - PENDING 60 lb, 2 meats, 12 hours Two 16-lb brisket, Four 10-lb butts Low and slow 225F to see if hopper feeds properly and no grease fire
Good stuff. I know nothing about pellet grill and unlikely that I'll get one soon if at all, but I learned alot by killing time and watching this video. Thank you again, and Mr. Bean is one lucky dog!
Soo Sifu: A great weekend to you and the ohana! Thank you, and Mr. Dennis, for sharing you great cookout, and experiences, with this new grill! The food look excellent, and delicious! Looks like Weber has some things to “Fine-Tune” on this grill! It was great to see the furry-family members enjoy some of the BBQ food! Best wishes to you and much Aloha, Sifu! 🧧🤙🌺🥩🍗🍔
Thanks Bill. I seem to have upset a few viewers so let me do a Torture Test Part 2 low-and-slow with briskets and butts only and see if the hopper feeds and no grease fire in 16 hours. TORTURE TEST 1 - PASSED 45 lbs 5 meats in 8 hours Generate grease from a 16 lb brisket, 10 lb butt, and 3 St. Louis ribs to drip on the SF the first 6 hours at 400F and 275F After all that grease was accumulated, fire it up to 600F to grill the Ribeyes and sausages. Cook to let the grease drain in the unit and then try to flash that grease at 600F to test for safety TORTURE TEST 2 - PENDING 60 lb, 2 meats, 12 hours Two 16-lb brisket, Four 10-lb butts Low and slow 225F to see if hopper feeds properly and no grease fire
Soo Sifu: I am looking forward to learning of the results of the 12-hour long, low and slow, cookout! I hope it works-out great! Be sure to get a good cup of coffee while you are waiting for the delicious results! Best wishes and Aloha, Sifu!
Thanks Harry for this. I’ve watched a few vids including your latest and am convinced the Weber should be the one I go with. I was debating between this and the Green Mountain but I like the feel and look of the Weber. I love your vids and thanks.
good to that it works , i did se that the burning chamber is located in the mid section , so if you dont put a big fatty meat slice right over the chamber i do not think it will grease fire
After spending 8 hours cooking brisket, butt, ribs, steak, sausage @ 400F, 275F, and 600F and tiring out my poor TH-cam subscriber who thought I was visiting him to just cook a piece of chicken, I don't have any data to support the notion that this is a bad pellet cooker. My subscriber assembled it himself and he's a first time smoker owner. I'm puzzled that folks are mad at me for having a good cook and fun time with the SF. I'm not legit unless I'm angry and depressed with the performance of the SF. Such is the crazy polarized world of BBQ.
@@SlapYoDaddyBBQ After taking Harry's class a few years ago, I can tell you that Harry is a guy who is all about helping others. I know that the SmokeFire has had issues but I also know that Weber has stepped up and taken care of these problems. They have now come out with the Gen2 SmokeFire that incorporates the many changes that were used to help the people with problems. I just god my SmokeFire EX4 today and will be using it tomorrow. Just remember that Harry is all about BBQ Love and he means that.
Harry, Disappointed in you sir. It is clear you are on webbers payroll. 2 hour high temp cook for brisket and pork is not a "REAL WORLD" test. Plus no mention of why you had to keep the steaks on one side of the grill.
Steve Lathrop Sure seems that way. Those drainage holes in the bottom will clog up with ash and grease in no time if cooking low and slow. Also shocked by the amount of ash this thing kicks up. It’s everywhere.
@@briansaben5697 , watch babyback maniacs video. He talks about how he bought his from Lowe's so he can say how he really feels. He ended with a small grease fire because of the clogged holes.
I guess they are both on Webber's payroll ?Harry and the random Dude who bought the pit and invited Harry to drive out to his house to give us content and yall attack his integrity. Y'all ant sh** , did you even watch the whole video?
@@stevelathrop2006 Harry and Justin cook 2 different ways. Maybe just maybe The way Harry cooks complements the weber smoke fire. Edit: I will say it does seem Harry was avoiding some things.
With all the bad reviews on this model I'm glad u went with the new camp chef woodwind wifi with sidekick and all its attachments. Now I'm ready to cook any way I want and well at that.
You will be glad Joe that you did not as I'm getting flak from folks who are mad at me for NOT getting a grease fire. I have no idea what they are taking about because my 8 hour torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeyes, 14 sausages @ 400F, 275F, 600F went without major issues. Go figure!
Harry, Thanks for the video. I believe that you and Dennis did put the cooker through it's paces, and judging from what we saw it is a solid performer. Are there some issues with the Smoke Fire that need to be worked out, Yes, but what new product doesn't. It was engineered to a price point to compete in the market space, rather than be the holy grail of pellet cookers. My take on the grease fire issue is that channeling hot cooking grease towards the fire pot rather than away from it, was probably not a smart decision, and it goes counter to the efforts that Weber makes to minimize flair ups in their gas grill models. Given all of the negative social media exposure of late, I assume that Weber will correct the issues eventually. Also, Dennis if you are reading the video comments like most of us do, we are all jealous that you received a private BBQ Masters course from Harry Soo for the tuition price of a Weber Smoke Fire, and got to keep the cooker when it was all said and done. Sounds like a sweet deal to me!!!
David Barr David, I have been very happy with the smoker and enjoy cooking on it, it was an awesome experience having Harry cook on it and show me what a Pitmaster can do.
Thanks for letting my "hog" you backyard for 8 hours. Seems I have to come back to do an overnight cook to sooth the naysayers that my torture test was rigged!
@@MichaelRei99 Mike R, please be kind to my subscriber Dennis who opened up his home to invite me to cook. You can be critical towards me but kindly show respect to folks who helped me. Upon your repeat, I'll delete your comments and ban you permanently.
I just bought an Ex4 and I can't wait to use it. I waited for a gen 2. Not gonna lie, I'm a diehard charcoal user and it took quite a bit for me to break down and buy an electric pellet grill. I am very happy to see how well this worked.
@@SlapYoDaddyBBQ not so good. Temp sensors were inconsistent, software update took several attempts and the machine shut off during the night which kinda ruined my cook. I'll be returning it and looking into other manufacturers
If temperature control was the only issue with this thing there wouldn’t be many videos. Eventual firmware fix for that. As well, there appears to be gross inconsistencies in the controller. Weber was kind enough to accept a return of my unit (ordered direct). Two grease fires last weekend, including one that blew up in my face during a reverse sear. This thing needs to be recalled so they can fix these design issues (hopper, ash and grease management, overall pit design). I’m still a Weber fan.
Sorry to hear. We did not run into the same issues over 8 hours of 400F, 275F, and 600F cooking briskets, butt, ribs, steak, sausage. This was the most I could cram into 8 hours without overstaying my welcome for my subscriber who graciously invited a stranger into his home
Harry Soo That’s great, but let’s not lose sight of the fact that many have experienced serious safety-related issues with this cooker. I didn’t even mention the still-burning pellets falling on to my deck when set to high temps. When I emptied the grease pan after 4 days of cooking, including a pork butt and St. Louis cut ribs, there was, maybe, a tablespoon of grease in the actual pan. It otherwise had a layer of ash.
Clawdawg cmon man. Its grilling. You dont want a grease fire then clean out the grease and the grill. Seriously a little goes a long way regardless if its a kettle or your fancy smoker. Line up with tin foil, it helps for a quick clean. Fire pellets or pieces of charcoal or small chunks of wood are always going to find away to burn your cherry deck. Move it or protect it with stone or bbq mat. At that much money i can see why your disappointed but some of that could be on you. Its the first series, i am sure adjustments are gonna be made.
Milemarker33 If it was on me, Weber wouldn’t have called me to take it back. I know what I’m talking about, and having owned 4 PG’s, what you’re stating is ridiculous. They marketed this thing, heavily, on its ability to grill. Every cook started with a clean grill. The first grease fire was during a reverse sear of steaks - a common application. With your logic I should shut it down, wait 30-45 min for it to cool down enough to get in there, clean, then fire back up to finish my sear. Make sense? The second fire was during SHUT DOWN after taking off a pork butt. Use it, have it catch fire in your face, then let us know your thoughts. As Baby Back Maniac stated, “it wasn’t supposed to be like this”. I’m a very flexible person, but I’m not paying $1,200 to be a beta tester.
@@clawdawg7248 So sorry to hear of your issues. I'm sure you're disappointed as you are a pro pellet head. I'll test for the same problems you experienced when my SF arrived from Amazon. If you like, you can come back to watch me do a Torture Test Part 2 low-and-slow with briskets and butts only and see if the hopper feeds and no grease fire in 16 hours. TORTURE TEST 1 - PASSED 45 lbs 5 meats in 8 hours. Generate grease from a 16 lb brisket, 10 lb butt, and 3 St. Louis ribs to drip on the SF the first 6 hours at 400F and 275F. After all that grease was accumulated, fire it up to 600F to grill the Ribeyes and sausages. Cook to let the grease drain in the unit and then try to flash that grease at 600F to test for safety TORTURE TEST 2 - PENDING 60 lb, 2 meats, 12 hours. Two 16-lb brisket, Four 10-lb butts. Low and slow 225F to see if hopper feeds properly and no grease fire
Thanks Harry, I feel that was an excellent review. I might wait for Weber to perfect the grill before I purchase one. I am definitely looking to upgrade from my pit boss. But I think I will wait for Weber to perfect their smoker before purchasing it. At least the hopper. Thanks again Harry you’re the man.
@@SlapYoDaddyBBQ and at that one are you not going to manual help to move the pellets as you did on the past one? also are you using weber pellets only?
Thanks for posting this Harry. I got my Ex6 delivered last Friday. So far 3 cooks, steaks seared great, Baby Back Ribs, turned out great, but I did have an issue with a cavity forming over the auger (bridging), first two times I didn't catch it in time and flame went out. Next cook topped off pellets and no issue with Turkey Breast at 375. So issue on ribs could have been auger not moving as fast at lower temp of 225F allowing bridging of pellets of auger opening, or maybe because I didn't top off pellets before the cook. Time will tell. Thanks to Dennis for having you over for a cook and going over the grill.
Thanks Fred for sharing observation on your cook. I'm taking flak for successfully running a carefully designed an 8-hour torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeyes, 14 sausages @ 400F, 275F, 600F. Folks seem upset that my cook went well. Go figure.
I have no data in my 8-hour cook of brisket, butt, ribs, steak, sausage @ 400F, 275F, and 600F to suggest that this pellet cooker cannot do its job, Folks are upset at me for reporting that. I'm not on Weber's payroll. In fact the SF was not even mine but belongs to my TH-cam subscriber whom was brave enough to invite to his home to torture test his new toy!
Greg my BBQ bro from a different mo, I am happy to do a Greg Mrvich King of Hamburgers TH-camr request my man! Sorry I had to tell some commenters today to pound sand and stick a rib in their ear who were unkind Justin BBM and me for being truthful in our respective cooks because we got totally opposite results. I have some truffle essence from Perth I wanted you make me a truffle and Shitake mushroom burger w aged sharp cheddar. When can I drop by? 😂🐽👌🐃🐂😳🔥
I still think I’m going to get the EX4. It should work for the way I use my grills. I have a Weber Spirit gas grill, 18.5 Smokey Mountain and a 22 inch kettle.
Black belt tip you can do on any new pit to calibrate temps so you know where the hot zones are at as almost all have them. th-cam.com/video/bDcYRc5tT6g/w-d-xo.html
Did not taste nor notice the ask on the food. Did you see the killer smoke ring brisket at the end. All the meats were delicious. Of course, I'm biased as I cooked it. Muahaha!
Yeah you can see all the dust on top of the cooker. Although I suspect with this design, you’ll get more smoke flavor. I usually add a smoke tube with pellets to get a little extra smoke.
This video brought by Weber Jk. I love Weber i always recommend Weber I have my self 2 kettles and spirt. But the only way to see how it’s works I getting one.
One of my Black Belt secrets is putting some aluminum foil at the bottom of where the ashes are with the opening for the oil, and when your done, all u have to do, is wrap it and slide it out and your bottom will be less of ashes to clean! Try it, you'll like it.
Thanks Teddy I will give it a try. I have two foil pans at the bottom and three half-height foil pans under the grates and that helps a lot. See my later videos on the EX6 for that tip.
Hey Harry, so glad to see at least one of these Smoke Fire’s worked as advertised. The only other issue I saw was the amount of ash it produced and pushed out. I wanted this model, but ended up going with a more expensive Traeger Timberline 850 b/c of the issues many of the trusted Utubers like Baby Back Maniac had the Smoke Fire. That said, those cooks you did looked great and I am glad that the WSF worked for your friend as advertised. Blessings and thanks for sharing your experience
Harry, come on over. I am in San Antonio, TX. It would be great fun and a real privilege for us to host you. Let us know so I could invite some other BBQ enthusiasts to the effort.
Harry / Bummer - wish we could be there to meet you. I’m having another major back surgery on Monday so I’ll be on bed rest for a bit. Perhaps the next time around. Enjoy your time in Texas. Blessings!
It really does not matter what kind of pit you use...I can make great BBQ in file cabinet a trash can or just with concrete brick stacked in an oven formation with a sheet metal lid. Harry you know that better than most. You are the giant killer, slaying all of the so called big boys with your little Weber all those years!
Like I always say, the three most powerful BBQ tools you have are your 1) brain, 2) eyes, and 3) hands. You can cook a dead zebra on a deserted island with no tools if you're a pitmaster! LOL!
@@SlapYoDaddyBBQ it's the perfect test! You get fairly immediate visual indications, and pretty cheaply too! Would some well timed sausage and eggs, be a blackbelt move or a parlor trick?🤔
I didn’t know QVC did Weber spots on TH-cam. Do a real low and slow cook like Weber customers who buy this smoker plan to do. I feel really bad for the guy who bought the grill. Harry should be telling him to send it back and buy almost any other quality smoker. It’s definitely not a decent buy for any price considering the competitors in that price range and even for less.
Wow. So I guess your saying the other TH-camrs are either idiots or even worse they are part of a conspiracy to make Weber look bad? Good for this guy who didn't have a problem yet. I hope it stays that way for him.
You could already see the grease and ash mixing inside the barrel right where it drains which is right next to the 600 degree firebox. It's a fundamental design flaw and extremely dangerous that cannot be fixed. I too hope this guy continues to be problem free, but I wouldn't be able to do an overnight smoke with that thing, can't trust it.
Not sure why folks seem upset to see how our real world cook went. I acknowledge my good friend Justin Baby Back Maniac experience and he acknowledges mine. We are peers who did not get paid by Weber and our views represent thr good and bad as we see it.
@@SlapYoDaddyBBQ I don't think that people are upset to see a success story on this grill especially seeing how others have struggled. I hope that weber gets this grills problems fixed. The more competition in this grill market the better. It will drive further advancements in this market. I appreciate how you tested this grill and gave it a chance. The issue for me was just when you said if it doesn't work don't put a video on TH-cam. I took that as a tongue in cheek slam on the ones who risked being chastised for telling their stories. I still have respect for all of you guys and gals who spread BBQ love. I have learned and been inspired by all of you.
It was a fun cook and a day I will remember for a long time especially my subscriber's face when he realized I did not show up to cook a piece of chicken and then go home! Muahaha! Only crazy Harry would invite himself to your house and make himself at home to execute a carefully designed 8-hour torture test of 16 lb brisket, 10 lb butt, 3 St. Louis ribs, 3 Ribeyes, 14 Sausages @ 275F, 400F, and 600F was to independently and objectively expose the strengths and any weaknesses in the SmokeFire.
I’ve been waiting a long time for this video and it’s finally here! Good points Harry. Pancake test and good points about updating the firmware. I don’t think the other vids addressed that. Glad you made it a focal point. I’m surprised as I filled out the Weber info page and I got no follow up from them 🤔
My EX4 would not update. My phone would pair but the update would not process. After working with Weber support, they apparently made some tweaks to the app and yesterday it did update! Patience! My grill will not get to 600 degrees. Again, working with Weber on this and they are sending me a new auger.
Lemon. Send it back. The one I cooked on worked pretty well. Luck? Who knows. If you bought it assembled, hopefully the technicians knew what they were doing.
The hopper issue is partially caused by the silicone type calking they use on the edge of the ramps, seal it another way that was all slick metal it would help
Hey Harry... Love ya man! You are always a straight shooter and tell it the way you see it. Your cook method was very successful on the new Weber Smokefire pellet grill. Many people who have these new grills will definitely benefit from your cook presentation on it. But the other issues that have been presented as issues with this new grill seems to be from the Low and Slow method as presented by the Baby Back Maniac video. It would seem that if this problem can occur during a low and slow cook it should be front and center for Weber engineering to research the problem and expedite a solution. It does seem there is an awful lot of concern and maybe over reaction to a problem that may have potentially serious consequences that will have to be addressed by the manufacturer. Weber is a great company and for many years they have built quality products that have proven their place in the industry. I have no doubt they will have a response and a solution when they have fully researched just what is causing the problem. You sir, at the very least, gave those who have these new Weber pellet smoker/grills a workable way around a potential problem until Weber can figure out how to prevent these reported grease fires. If I had one, I wouldn't give up on Webers new pellet smoker/grill just yet! I'm sure those who have one who have seen your video, appreciate your presentation and cooking method on this very new Weber rollout of a pellet smoker/grill. Thank you for that!
My carefully designed 8-hour torture test of 16 lb brisket, 10 lb butt, 3 St. Louis ribs, 3 Ribeyes, 14 Sausages @ 275F, 400F, and 600F was to independently and objectively expose the strengths and any weaknesses in the SmokeFire. I reported my results that I could not break it. Nothing more, nothing less. My good buddy and fellow TH-camr Justin had a very different and honest experience compared to mine. We are both right as that's what we experienced. I used to fly 747s. When there is a crash, there is a thorough investigation of equipment, weather, fuel, people, process, and other potential failures. If the SF malfunctions, there should be a thorough investigation. People should not speculate what caused the problem until the investigations are concluded and results shared. I urge everyone not to jump to anecdotal conclusions. That includes me. I only had ONE eight-hour cook on it on one cooker.
I'd really like to see some long term, low and slow cooking with boston butts and brisket. This comes off more like a test to see if you can make it not have a grease fire.
look at that heavy constant ash rain storm - its so bad its every where inside and outside the grill - it can't be healthy to have ash all on your food
@@SlapYoDaddyBBQ Harry you know good and well that the Weber grill blows more ash than usual around and come on - that was one of their big options people were so interested in - remember - no ash to worry about because the bulk of it drops into ash pan...……..even the cheaper ones don't have ash all over the place inside and out
Harry, I think a better test is low and slow @ 225 with brisket and a butt. On other videos the ash and the grease bonded and it eventually started a fire. So it is safe to say hot and fast is the way to go.
Hey Mike, let me do a Torture Test Part 2 low-and-slow with briskets and butts only and see if the hopper feeds and no grease fire in 16 hours. TORTURE TEST 1 - PASSED 45 lbs 5 meats in 8 hours Generate grease from a 16 lb brisket, 10 lb butt, and 3 St. Louis ribs to drip on the SF the first 6 hours at 400F and 275F After all that grease was accumulated, fire it up to 600F to grill the Ribeyes and sausages. Cook to let the grease drain in the unit and then try to flash that grease at 600F to test for safety TORTURE TEST 2 - PENDING 60 lb, 2 meats, 12 hours Two 16-lb brisket, Four 10-lb butts Low and slow 225F to see if hopper feeds properly and no grease fire
Thanks for stopping by Rothana. Some folks seem upset at me not because I crashed my subscriber's home for 8 hours but that our cook went well without any grease fires. I am constantly surprised by reactions when you tell the good and the bad and get accused of being on a vendor's payroll for torture testing products.
With all the respect (am an old school griller/smoker) I wouldn’t pick any of gas or pellet grillers over the delicious and pleasable to use original charcoal or wood grillers/smokers. Dont see what the attractiveness of a gas or pellet griller is.
Pellets give a wood/charcoal flavor to meats due to smoke. See my wood and smoke science videos if you have time for why it tastes better than gas or electric Patty BBQ Woods #1 - th-cam.com/video/jXR4NqC1l6Q/w-d-xo.html Harry Smoking Woods - th-cam.com/video/X8Xwcj5feDg/w-d-xo.html Patty BBQ Woods #2 - th-cam.com/video/YvPAhONkLNk/w-d-xo.html
Just saw that Weber has come out with a hopper wedge for the smoke fire Grill to help funnel the pellets into the augur. Great to see a proactive company like that.
Thanks for the review Coach. I think it is a great point you made regarding southern California outdoor conditions. For those of you that fast forwarded to the end. . . you missed some black belt tips!
Some folks are upset at me because my carefully designed 8-hour torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeyes, 14 sausages @ 400F, 275F, 600F went without major issues and no grease fire. Duh!
After watching Baby Back Maniac's videos on this cooker, it's worthless. Grease fire on the first cook after telling people not to worry about it is a bad look for Weber. This looks like a dud and hope people stay way till they redesign it.
I carefully designed an 8-hour torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeyes, 14 sausages @ 400F, 275F, 600F. Still not sufficient to please the Monday morning quarterbacks! Sigh . . .
Harry Soo The cook you did was awesome, and you made a feast in a matter of hours. You proved that if someone cooks exactly like you did they should have success with the Smoke Fire. It’s unfortunate that you come off in this vid as wanting to disprove the issues people are having. Love your vids, cause you tell it how it is. Keep up the great work and thanks for always sharing your BBQ knowledge.
Harry Soo design a 20 hour smoke at 225 degree in less than 40 degree weather. I have the Weber Genesis II and I still can’t sear a steak on it without grilling grates. A year later they added the sear station but that doesn’t help me unless I pay Weber another 1,100 for a new gas grill. I love my other Weber products but I will never buy a First release product from Weber.
Harry, I love watching your videos. I am thankful you had a great cook with the Smoke Fire. I've also watched many others who had the issues with it. I was almost impulsive to buy the SF. So, I am going to hold off on getting mine for about a year. It's like a Pastor friend told me a few decades ago when I was going to buy (impulsively) a brand new car 1st time on the market, wait at least one year for the company to work the problems out. Then decide if you still want to buy it. Thanks again for an awesome video
You are very welcome. Wait until the reviews are generally positive. I have one data point so far and am trying to purchase my own EX6 so I could have a second data point.
As usual, thanks for taking the time and going out of your way to test this new smoker. Seems like an objective approach. I hope Weber is watching these videos and doing all they can to reach out to all those affected by any issue, small or large.
You guys took the fattiest cuts of meat off and put it in the oven too early, not enough time to get the fat mixed with the ash and cause the problem everyone is having.
Hey Burford, I carefully designed an 8-hour torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeyes, 14 sausages @ 400F, 275F, 600F. Still not sufficient to please the Monday morning quarterbacks! Please post your videos and I'll tell you what you did wrong with your test.
Harry, you mentioned there would be a follow up after you received yours but I can’t find it in your videos. Did you do one? This was a nice video by the way. I recently bought a EX6 gen 2 second hand. They guy cooked on it one time. I got it for 550. It performed for me fine this past weekend. Edit: never mind, I found it!
This video definitely gave me encouragement on the SMOKEFIRE X6 i have just done steak, bacon, and a tri tip on mine. I am doing my real test this Sunday with a low and slow pork butt instead of hot and fast. I hope I can achieve the same results, everything looked delicious. Keep up the good work Harry.
Thanks Rookie BBQ for your faith in my process. I'm not done testing yet. Please come back to watch me do a Torture Test Part 2 low-and-slow with briskets and butts only and see if the hopper feeds and no grease fire in 16 hours. TORTURE TEST 1 - PASSED 45 lbs 5 meats in 8 hours. Generate grease from a 16 lb brisket, 10 lb butt, and 3 St. Louis ribs to drip on the SF the first 6 hours at 400F and 275F. After all that grease was accumulated, fire it up to 600F to grill the Ribeyes and sausages. Cook to let the grease drain in the unit and then try to flash that grease at 600F to test for safety TORTURE TEST 2 - PENDING 60 lb, 2 meats, 12 hours. Two 16-lb brisket, Four 10-lb butts. Low and slow 225F to see if hopper feeds properly and no grease fire
Overall Harry I do believe your test was valid..There is a learning curve to every cooker especially pellet cookers..A lot of variables to them...great job!
Hey Keith, I'm not satisfied. Please let me do a Torture Test Part 2 low-and-slow with briskets and butts only and see if the hopper feeds and no grease fire in 16 hours. TORTURE TEST 1 - PASSED 45 lbs 5 meats in 8 hours. Generate grease from a 16 lb brisket, 10 lb butt, and 3 St. Louis ribs to drip on the SF the first 6 hours at 400F and 275F. After all that grease was accumulated, fire it up to 600F to grill the Ribeyes and sausages. Cook to let the grease drain in the unit and then try to flash that grease at 600F to test for safety TORTURE TEST 2 - PENDING 60 lb, 2 meats, 12 hours. Two 16-lb brisket, Four 10-lb butts. Low and slow 225F to see if hopper feeds properly and no grease fire
So glad Mr. Beans is back!!! My girl, Daisy would have bitten my fingers if she didn’t get it all in one bite!!! Lol. Need to do a brisket test with Mr. Beans- Smoke Fire Pellet vs WSM vs Offset!! Thanks for your review and efforts!! 😀👍
Harry, how about using a hair of PAM or other spray on cook oil on that pellet shoot to deal with incline issue? Would a small amount i) work, and ii) be unlikely to cause flame and funny taste?
I have spraying PAM on my grill grates but never on my pellet hopper. Will it work? Have no idea. I'm going to Torture Test-2 to see if I can go 12 hours with no flare ups and pellets feeding unattended. If it doesn't then it will be returned if it doesn't work. I can't find an EX6 to purchase anywhere in NorCal this weekend.
I've seen the other videos from the pros on the Smoke Fire. This video in comparison to the others lets me know that I need to hold out for more reviews.. I've never had a pellet grill and still trying to decide if it is for me. Looking forward to seeing your next video Harry after you get your Smoke Fire
An honest review mr soo. I have seen alot of reviews and most of them have a poor rating, seems the grill needs more refinement. Maybe gen 2 will be better. Another great video sir
When I test, I don't play. I torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeye, 14 sausages @ 400F, 275F, 600F and I stay in your backyard for 8 hours and you're wondering who the hell is this Harry guy a total stranger taking over your backyard. I challenge anyone who has a better test and I'll invite my self to their backyard to use their pit for free so I don't have to buy one
TORTURE TEST 1 - PASSED
- th-cam.com/video/ALNnTwN2Kak/w-d-xo.html
45 lbs 5 meats in 8 hours. Generate grease from a 16 lb brisket, 10 lb butt, and 3 St. Louis ribs to drip on the SF the first 6 hours at H-n-F cook @400F and L-n-S cook @275F. After all that grease was accumulated, fire it up to 600F to grill the ribeyes and sausages. Cook to let the grease drain in the unit and then try to flash that grease at 600F to test for safety
TORTURE TEST 2 - PASSED
- th-cam.com/video/jsUri_VoKag/w-d-xo.html
65 lb, 3 meats in 12 hours. Two 16-lb brisket, Two 10-lb butts. Two 7-lb beef shortibs. Low and slow @225F to see if hopper feeds properly, no grease fire w 12-cups grease collected, and no excessive ash
Grease Fire v Grease Flareup - th-cam.com/video/VALvHFhWpk4/w-d-xo.html
MORE VIDEOS COMING
SmokeFire Corned Beef Walmart - th-cam.com/video/NSSIKicufJE/w-d-xo.html
If anybody sees this, please know that Harry is a friend of mine. I don't feel attacked and I don't think he's insulting me or attacking anyone's integrity. We've chatted about this and our cooks were very different in temps and duration. Harry isn't sponsored by Weber and even if he was, they wouldn't make him go to a random subscriber's house to shoot a video. Remember this is the same guy whose been giving all his bbq knowledge away for free because you can't take it with you. #bbqlove
Dennis, I'm just glad you are having better experience than I did. Keep smoking, my friend.
Well said! And... keep on spreading the BBQ love!
Justin and Harry I enjoy your video's. I watched all of the videos you posted on the SmokeFire. I also sold grill at the home improvement store under the orange roof for close to 10 years. I up sold Weber's to customers for 2 reason only there customer service is 1 of the best and there quality. I personally had a the legs on my Performer grill Collapse while moving it. I called Weber and the parts were delivered to my door within a week. No questions asked.
Do I think they may have rushed this grill to market, yes. But I feel from my personal experiences Weber they will make it right.
I have cooked on mine the last 7 night's not without problems. I had flame outs and my pit came to temp and the controller locked up and disconnected from the app and shut down. While saying the grill was at temp. Yes Harry I was in IT for 35 years and know the importance of a firmware push and I did that before my burn in.
Peter Hoehn i understand how frustrating it is. I wish mine worked to. I actually had my first 8 videos planned out And have been daydreaming about them for a month.
With that said, Harry Doesn’t edit his own videos. He has to send them off. He filmed this last weekend and A lot of information has come out since then. He’s a good guy whose video didn’t age well. Unfortunately Harry still works 50 hours a week and travels from LA to Sacramento during the week so he doesn’t have time to keep up with things.
@@BabyBackManiac lol I live in Sacramento I would love a drive by from Harry
@@BabyBackManiac I'm a long time subscriber to both of y'alls channels. I saw your review and the difficulties you had especially the grease fire.
Harry is my friend and I know he is a man of integrity. You both had very different experiences. At the end of the day I have faith that Weber will work the kinks out. It is Weber after all. Kudos to both of you guys for your honest reviews.
I have seen at least 20 other videos where the grease didn’t drain because ash blocked the drain. It might not have happened in this case but there is no way that it will not happen. You cooked hot and fast cook the same thing slow and low and you will get a grease fire. The ash will accumulate in the bottom and cause grease not to drain after
a 12 hour cook. Everybody who has done this style
Of cooking has had a grease fire due to the reasons I listed.
I'm too cheap to shell out $1,200 for something that might not work. So I figure if I borrow someone's SF, I can torture test it for free. What is a good torture test? How about a 16 lb brisket, 10 lb butt, 3 ribs, 3 steaks, and 14 sausages at 400F, 275F, and 600F. Can you do a better test in 8 hours and not have your host throw you out of their home? My subscriber probably thought Harry was going to show up to cook a piece of chicken. Muahaha!
Harry let me be clear in no way shape or form am I saying that your not being honest or that you are paid by Weber. As matter fact even if you are who cares and you have said that you are not paid by Weber and I take your word on that.
I agree with you. I think you for sure tested out the grill an 8 hour cook 👨🍳 with various meats and temps seemed to do well. The two things I noticed during this session was one the pellets not sliding down in the hopper and have to be manually pushed. The second there was so much ash on the outside of the grill and when you opened the lid it looked like it was snowing inside. I don’t think you mentioned this but I could be wrong have to watch the video again.
As far as you being cheap when it come to cooking lol 😆 I will take that as a joke. You buy expensive spices through out the world and I have tried you rubs and there is nothing cheap about them. 😂.
On a serious note when you do get your Weber pellet grill that is coming in the mail please do a low and slow cook 👨🍳 something like 12 hours straight with only one meat and butt or brisket. Let’s see if any grease fires happen this way. I believe that when you cooked the butt and brisket for only two hours that went enough time for the fat to accumulate any grease on the bottom with all the ash that was floating around before turning up the heat. Anyway I look forward to seeing this as I am sure you will test this out once yours arrives in the mail.
Bunny Fart Loads do you really think that a Harry does not get paid when he goes to Weber headquarters and wears Weber clothing and teaches Weber classes?
Mike R I could really care less what he gets or doesn’t. If he says he doesn’t ok that is his word and if he is lying then he is damaging himself not me.
What I will say is just what I said all the videos of the grease fires of low and slow cooking and that the method of cooking in this video hot and fast was really nothing like the other videos. I wish he would have done a low and slow cook to really have tested the smoker. In my mind I would not buy this cooker as so far I see way to much ash and it does have a grease accumulation problem.
@@SlapYoDaddyBBQ oh men, that's so a cheap argument on a whole testing you should do a A to Z testing... not stopping at the convenience of the script.
Too many problems with this model's release to recommend people purchase. They should call it the Weber GreaseFire.
It's named correctly first it Smokes and then it's on Fire.
@@frankneher9192 It's too bad. Seems all the time Weber says they put into developing this thing they didn't actually look at key problems.
@@shiversneak The pellet issue should have shown up in early testing.
Like many companies these days, Weber is using their customers as beta testers
@@PaleHose28 I really love my other two Weber's but to see the videos of all the things going wrong is upsetting as I sit on this new one debating on return now.
Hardcore Weber fan here but went ahead and ordered a rec tec rt-700
Why buy this can of worms when you can buy something proven to be reliable? plus its mostly made of stainless steel with a 6 year warranty
Agree, Best to vote with your dollar and buy equipment you like.
joemoneytaker1 maybe people trust a Weber to deliver a pellet smoker which can also grill which your RecTec cannot do.
@@MichaelRei99 apparently neither can the Weber smokefire. At least you can throw some grill grates on the rec tec to sear
joemoneytaker1 I agree there. I think Weber promised something they can’t deliver.The Weber can grill it can’t smoke.
@@MichaelRei99 of course it can grill. You noticed they had to use after market grates for the steaks, even though this unit supposedly gets to 600. With those grates, my GMG grill Sears just as good as anything else.
I've had mine 6 days. I've done 5 cook's with zero issues. I'm loving it thus far.
Good to hear Thomas!
Appreciate the video. Not because you didn’t bag on Weber or the grill/smoker but because you are a class act, a real professional, and a gracious teacher. You sir have gained a subscriber.
Thanks Jona. Welcome to my channel. Feel free to browse my 240+ videos 30 playlists when you have time.
My Traeger is 7 yrs old. I've had a couple grease fires but powered through them and learned to respect the machine. It's been purring ever since, no hiccups because I know my grill. It's why we're Pitmasters. I'm a master of my pits. Know your 'pit!
You are right. It's always about the pitmaster and never the pit!
What about the pit fires? I returned mine b/c I couldn't just let it run like my WSM. Worst case on my WSM is that I run low on fuel, VS. SmokeFire having a grease fire. I can recover from the prior but not the latter.
@@JoaquinKremer I agree. If it did not work for you then return it. That is what I would do. I'll do a L-n-S Torture Test 2 when mine arrives from Amazon and let you know
Great info Harry and it was great one of your fans offered to let you do a practice cook. Thanks for the video!!! Cheers to ya my friend!!!!!
Hey T-Roy good to hear from my BBQ brother! Hope ya doing well. I sure ignited a Hornets nest with this video but that's how the Internet goes. I'm cooking the Houston Livestock Rodeo World Championship Feb 27 - 28 and if you're headed there drop by to say hello! Be well T-roy!
Harry Soo You didn’t ignite a hornets nest. I think you didn’t properly put this grill through it’s paces. What I don’t understand is why you and others like you were not involved with the design process. They could have weeded out these problems beforehand.
@@SlapYoDaddyBBQ Keep up the good work Harry! This was a another great video and entertaining as usual. I notice no content from the naysayers... Typical. All talk, no action...
@@TheReelNorthwest Happy to keep posting content until we get all the data points out the best we can to those who want to know and even those who may like to poke us! :-) It will only drive me to do a better job like turning poison into medicine. Whadaya won't killya makya stronger!
Man all These negative comments, i dont understand it! Harry seems so postive about it, does everyone have the grill and Talk from experience?
DortmunderJungs of course they don’t have one. A lot of people just wanna hate on it. That said I do have one and there is some issues that need addressing imo. The hopper feed is an issue. It’s caused voids in the feed to the auger and and that’s caused flameouts. It happened to me personally and I’ve seen it happen to others. And the grease issue is a bit troubling as well. Weber needs to address these issues but I don’t think they are unfixable.
@@michaelehlers3526 thank you very much. That Sounds Like a huge Problem tho, that might get fixed for later Versions but you now have a disfunctional Grill right?
There are a lot of keyboard cooks on the Internet that don't actually cook but surf online all day and post troll comments on folks that actually cook and post videos on what they do. The Internet is a full-contact sport where some people who are normal when you meet them in person will morphe into something else while on a keyboard. I try to provide facts and truths as best as I can and tolerate the trolls because I want to reach the people who care about what is the best way to cook barbecue and the best equipment they can buy. Of if it's not the best but they like it, I show them how to get the best from their money like turning a $400 WSM into an offset smoker which might cost $5,000
@@SlapYoDaddyBBQ i Love the way U interact with your Community and take so much time answering comments. Keep it Up Harry and keep ur honesty and ur analytical approach to Things
DortmunderJungs we will see, I think the jury is still out on how unfixable it is. If you’re really interested on some context to the situation check out trendkill bbqs TH-cam channel. He did a couple simple mods and is having positive results. These things have only been out a week or so. Also everyone is giving poor Harry flack for cooking on this thing the way he cooks. Why should he have to change his style to suit them? Trendkill does a low and slow with a porkbutt for anyone interested. He’s got a few videos about the smokefire. And to answer your question my grill worked fine after that hiccup and I was able to finish that cook. And have done several more after without issue.
I'm glad I did watch this. I was interested before.. Now I'll stick with my Gorilla Grills Silverback.
Agree. Always vote with your dollar and cook on what you like
firmware is the cooker. software is the meat. get a hasty-bake and grill hot, smoke low, anything in between, and no wifi needed! Great video and thank you gentlemen!
Harry. This review is suspect. You pulled both the brisket and pork but after 2 hours. This clearly reduces the amount of drippings in the bottom.
And he cooked them hot & fast, ensuring that the drippings would vaporize instead of pool at the bottom. Still, look around the 22 minute mark. It looks to me like there was a small grease fire at some point.
That's his normal hot and fast cook method you expect him to stay at the guys house for 24 hours ? don't question a pit master's turned TH-camrs integrity because you he reports a different perspective than other videos you have seen.
Hey Chuck, I carefully designed an 8-hour torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeyes, 14 sausages @ 400F, 275F, and 600F. Can you please make a better video of your test given 8 hours in a stranger's backyard who is wondering who is this Harry who shows up and stays the whole day. Probably thought I was going to cook a piece of chicken and go home. I'm grateful he did not throw me out :-) If my torture test is suspect as it was not intended to reveal the SF's strengths and weaknesses, perhaps you can post a video of your better test. I would look forward to viewing that video
@@SlapYoDaddyBBQ right on👍👍
I appreciate your time and honest oppions. I've learned a lot over the last year from you, Justin, T-Roy and James. CHEERS.😎
Harry Soo every other video on this product shows flaws including grease fires, pellets that don’t fall into the chamber, or build quality and a computer who’s functionality doesn’t work as promised. Yours is the only video that shows almost everything working properly. And what is the major difference? you only cook your meat for two hours. I’m sure a seasoned pro like you can understand why that would make a major difference. No?
Harry, thank you for what I think is a thoughtful and honest presentation of your experience with Dennis. I have zero pellet experience, but I know you do. Is the amount of ash seen flying around when the lid is open and the amount covering every surface of the exterior of the grill common to other brands? In your video, you can see accumulation of ash on top of the bin lid under the three exhaust ports. There must be ash coating the meat. I know we get some ash moving around in the WSM, so I'm not saying it doesn't happen in other pits, but I'm honestly shocked at the amount that you see in videos. And did you see this kind of ash when visiting in Chicago? Any comment on this? Also, I wonder if you cooked brisket and butt low & slow without wrapping if you'd get a greasy, ashy build-up in the bottom of the chamber that might lend itself to a grease fire. I hope you'll do such a test when you get your unit. I was planning on getting one but will be holding out for EX6 v2. Sorry for the long comment, BBQ love to you!
Hey Chris, I carefully designed an 8-hour torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeyes, 14 sausages @ 400F, 275F, 600F. It cook my test pretty well. I did not notice the ash on the meat nor taste it. You can see the amount of grease and ash at the end of the cook as I asked Dennis to disassemble the grates and flavorizer bars. The grease at the end of 8 hours was about 1/2 inch
The Virtual Weber Bullet any pellet smoker when new will have an excess of ash flying around . Once the smoker is seasoned that should reduce dramatically!
I will stay with my YS640, never had any problems with it. to many with this smokefire.
Yoder is on a whole other level. The Yoder YS640s is what I'm going to buy. That's close to 3k with accessories.
If it don't broke don't fixin. Save mullah for a rainy day. And don't listen to a crazy pitmaster who is too cheap to buy a pellet cooker and invites himself to do a 8 hour torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeyes, 14 sausages @ 400F, 275F, 600F in your backyard.
@@SlapYoDaddyBBQ I meant know offense. I love Weber products. I own two Kettles and a WSM. I've been wanting
The Yoder before Weber ever came out with a pellet grill. It's just not a fair comparison between a 3k smoker and a $1200 one that is on its first run out of the factory. I have complete faith in Weber. They'll get the kinks worked out most assuredly.
it needs auger at the top from end to end like an ice maker that occasionally comes on to push the pellets toward the end.
EDIT...the additional auger would only come on occasionally during actual cook time and not during cool down period.
I think the shutdown cycle will retract and put the pellets back into the hopper
So what grill/smoker do I need to buy to get the famous Harry Soo to come cook a feast for me and all the neighbors?
I'm too cheap to spend mullah so what if I come visit you and cook on your pits? I surprised my subscriber who thought I would show up and cook a piece of chicken and go home. Eight hours later he's wondering when this guy would pack up and go home! Muahaha!
It looks like Dennis, could be a stunt double for actor Ed Begley Jr.
I'm going with Jim Gaffigan.
Great video! Looking forward to more pics videos of the smokefire soon! I bet the food tastes great!
Test 2 coming from the SF that I ordered from Amazon
Cool video! For the smoke fire! Lol, follow the directions! Mr. Beans came back from his play date. 😆😍❤🤘👊
Mr. Bean gave the SF his seal of approval on the brisket he ate
Notice you didn’t cook low and slow where there would be a greater chance of grease build up. I believe that is what is wrong with design. At 400 I would believe the grease would just burn up.
The best torture test I could think of (Muahaha) was to cook brisket, butt, ribs, steak, sausages @ 400F, 275F, 600F in 8 hours on someone else's pellet grill. If you can think of a better test then please proceed. I probably scared my subscriber who taught I would show up and cook a piece of chicken on his brand new SmokeFire. Dang, this stranger shows up and throws all that meat on this smoker! And then makes him clean it at the end so he can vidoe the grease, ash, and debris at the bottom of the cooking chamber. Who does Harry think he is?
Harry Soo lol, yeah you gave them a feast!
I think he is making a mistake trying to rave about how great and perfect this grill is while telling everyone else they don't know what they are talking about. The only thing he seems concerned about it the hopper and that you have to fill it up for it to work? What happens when it runs for hours and pellets are used? Are you supposed to keep putting pellets in so it is completely full? There seems to be quite a few issues with this unit that needs addressed.
I guess Weber is hoping he saves the day.
He Literally said they needed to fix the hopper and that he expects more from a company like Webber. My pellet smoker does the same thing and I just adjusted my habbits granted I didn't pay 1200$ but mine also doesn't grill steaks. Seems people are looking to be overly upset.
I just don't care for him defending Weber and seemed to think the only issue is with the hopper feed. He didn't even use the grill low and slow like others that are having problems and then makes the claim that it is all the other people's fault for the problems they are having. He even states a few times "Not to leave comments on this video" because you have a problem and that he knows what he is talking about and the rest of the people don't.
I carefully deigned an 8-hour torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeyes, 14 sausages @ 400F, 275F, 600F to expose its strenghts and weaknesses. I challenge you to come up with a better test. I reported my findings and recommendations. My friend Justin was not so lucky and I feel for him as he spent $1,200 and I spent $0 and we accurately reported our observations. So you have his datapoints and my ONE datapoint to decide what you want to do. May I come by and cook on the cooker you decided to buy? :-)
@@SlapYoDaddyBBQ I already have a smoker/grill and it has worked perfect for as long as I have owned it. I am not against Weber or you in general. I just wished you would have put more reservation on this new grill because of the numerous issues people are having with them and not seemed to have dismissed those who have had issues with it.
I would love for this grill to work out and be able for it to do everything from low and slow and high and fast along with working like a regular gas grill. I believe the more competition the better the products are that will be produced (especially coming from a big names in the industry) But with everything I have seen so far I have reservations on this grill the way that it is being sold right now. Maybe all it will take is a few small adjustments and it will work great. I hope it is for weber as well as those who have spent a lot of money purchasing them. I was looking forward to this grill because of the searing ability it could potentially have along with some new innovations that would improve the whole industry
I wished I had bought a smoke fire so Harry would come and cook at my house.😕 gawd I love Harry hahaha
I'm at 35,000 on Southwest to go find an EX6. What city should I have my pilot divert our 120 passengers to so I can drop by?
Harry went to Weber class. So he is well knowledgeable on these units! I'm sure if anybody have issues. Weber would help you! Keep up the great videos!
Looking to buy an EX6 today to run my Torture Test #2 to see if it does low slow with no flare ups and pellets flow smoothly unattended.
You put the fattiest items in the oven after 2 hours. Sorry Harry i think this test was not valid.
Not only that but that brisket was trimmed to within an inch of it's life. Most backyard cooks that i watch leave a lot more fat on the brisket than that.
@@victorbitter583 u said it your self. back yard cooks. if you ever watch any of of harry's brisket trimming vids he trims them to competition specs.
@@victorbitter583 also.. putting it in the oven after 2 hours is his standard hot and fast procedure if yall EVER watch his other videos. stop tryna jump on the hate band wagon because harry had a diff experience with the Smoke Fire. you cant expect someone to do a low and slow smoke at a Subscriber's house now do you?
@@Freedomspy26 Don't accuse me of any kind of hating there fella. I'm a Weber fanboi from way back and love Harry to death. I'm merely pointing out that this cook was not IMO representative of how most people will use the cooker and therefore these results are an outlier rather than a control. If you can't understand that, that's your problem, not mine.
My torture test was a 16 lb brisket, 10 lb butt, 3 slabs ribs, 3 steaks, 14 sausages in a stranger's backyard for 8 hours. My subscriber probably thought I was going to show up with a piece of chicken to play on his SmokeFire. Not. Muahaha!
You can call that my invalid test and I challenge you to a better test. May I come to your house? I'll do an invalid test on your SF with the fattiest pork butt and pig belly. Pretty please! :-)
Another great video! I would love to to see a long low and slow cook when you get one! Keep cooking and sharing your cooking knowledge and love!
I will go buy one at Lowe's this weekend and do a long slow cook for myself.
Great cook Harry. it's early and Weber will fix all the issues.Thanks for doing all the different meats on it Harry you are awesome .
Thanks for your support Tommy. I' not satisfied with my testing so come back to watch the sequel and let me do a Torture Test Part 2 low-and-slow with briskets and butts only and see if the hopper feeds and no grease fire in 16 hours.
TORTURE TEST 1 - PASSED
45 lbs 5 meats in 8 hours. Generate grease from a 16 lb brisket, 10 lb butt, and 3 St. Louis ribs to drip on the SF the first 6 hours at 400F and 275F. After all that grease was accumulated, fire it up to 600F to grill the ribeyes and sausages. Cook to let the grease drain in the unit and then try to flash that grease at 600F to test for safety
TORTURE TEST 2 - PENDING
60 lb, 2 meats, 12 hours. Two 16-lb brisket, Four 10-lb butts. Low and slow 225F to see if hopper feeds properly and no grease fire
Wow, I’ve never seen such outrage over a grill. Weber, you have a marketing/brand issue as I’m sure you know. No one expects you to halt production or sales but for the sake of your reputation invite all the same guys back to Chicago after you make version 2.0. Address the failures, make it right, then you will corner the pellet market at this price point. Last thing you need are videos of houses catching on fire. . . great choice with the name unless it turns out to be the Titanic of grills.
I have spent months squirreling money away from the wife to get one of these. I can wait if you can make it right 👍
Harry, great video... I’m a new subscriber to you and Baby Back and I appreciate the honesty from both of you. Shake all these haters off because we all know they can’t beat you in a grill off.
Hey Trent, let me do a Torture Test Part 2 low-and-slow with briskets and butts only and see if the hopper feeds and no grease fire in 16 hours.
TORTURE TEST 1 - PASSED
45 lbs 5 meats in 8 hours
Generate grease from a 16 lb brisket, 10 lb butt, and 3 St. Louis ribs to drip on the SF the first 6 hours at 400F and 275F
After all that grease was accumulated, fire it up to 600F to grill the Ribeyes and sausages. Cook to let the grease drain in the unit and then try to flash that grease at 600F to test for safety
TORTURE TEST 2 - PENDING
60 lb, 2 meats, 12 hours
Two 16-lb brisket, Four 10-lb butts
Low and slow 225F to see if hopper feeds properly and no grease fire
I am glad Mr. Beans was taken care of!
Thumbs up from Mr. Beans on the flavor of the SmokeFire brisket
Great video! My buddy has a smokefire and is really happy with it. Love that you used a subscribers grill for this also!
I'm too cheap to buy one. What if it doesn't work well? I would be out $1,200. Suckers!!!
Shim the feed box 1/4 to 12". The issue would be is if the augur motor would be strong enough to pull the feed back out against some heavier weight
Good stuff. I know nothing about pellet grill and unlikely that I'll get one soon if at all, but I learned alot by killing time and watching this video. Thank you again, and Mr. Bean is one lucky dog!
Thanks for stopping by. I have a Mr. Beans highlight video soon
At this price point just go for the tried and true, either Yoder or Pitts & Spitts. A little more money, but they work.
Soo Sifu: A great weekend to you and the ohana! Thank you, and Mr. Dennis, for sharing you great cookout, and experiences, with this new grill! The food look excellent, and delicious! Looks like Weber has some things to “Fine-Tune” on this grill! It was great to see the furry-family members enjoy some of the BBQ food! Best wishes to you and much Aloha, Sifu! 🧧🤙🌺🥩🍗🍔
Thanks Bill. I seem to have upset a few viewers so let me do a Torture Test Part 2 low-and-slow with briskets and butts only and see if the hopper feeds and no grease fire in 16 hours.
TORTURE TEST 1 - PASSED
45 lbs 5 meats in 8 hours
Generate grease from a 16 lb brisket, 10 lb butt, and 3 St. Louis ribs to drip on the SF the first 6 hours at 400F and 275F
After all that grease was accumulated, fire it up to 600F to grill the Ribeyes and sausages. Cook to let the grease drain in the unit and then try to flash that grease at 600F to test for safety
TORTURE TEST 2 - PENDING
60 lb, 2 meats, 12 hours
Two 16-lb brisket, Four 10-lb butts
Low and slow 225F to see if hopper feeds properly and no grease fire
Soo Sifu: I am looking forward to learning of the results of the 12-hour long, low and slow, cookout! I hope it works-out great! Be sure to get a good cup of coffee while you are waiting for the delicious results! Best wishes and Aloha, Sifu!
Thanks Harry for this. I’ve watched a few vids including your latest and am convinced the Weber should be the one I go with. I was debating between this and the Green Mountain but I like the feel and look of the Weber. I love your vids and thanks.
The EX6 is my fav. Just need a couple of foil pans under the grate and you'll do fine and not have any flare ups
good to that it works , i did se that the burning chamber is located in the mid section , so if you dont put a big fatty meat slice right over the chamber i do not think it will grease fire
I will do that in Torture Test 2 just for you. The SF I bought is arriving next week.
@@SlapYoDaddyBBQ awesome :)
This is the first cook/review that is positive that I've seen. Seems like it's got a lot of quirks to deal with.
After spending 8 hours cooking brisket, butt, ribs, steak, sausage @ 400F, 275F, and 600F and tiring out my poor TH-cam subscriber who thought I was visiting him to just cook a piece of chicken, I don't have any data to support the notion that this is a bad pellet cooker. My subscriber assembled it himself and he's a first time smoker owner. I'm puzzled that folks are mad at me for having a good cook and fun time with the SF. I'm not legit unless I'm angry and depressed with the performance of the SF. Such is the crazy polarized world of BBQ.
@@SlapYoDaddyBBQ After taking Harry's class a few years ago, I can tell you that Harry is a guy who is all about helping others. I know that the SmokeFire has had issues but I also know that Weber has stepped up and taken care of these problems. They have now come out with the Gen2 SmokeFire that incorporates the many changes that were used to help the people with problems. I just god my SmokeFire EX4 today and will be using it tomorrow.
Just remember that Harry is all about BBQ Love and he means that.
Harry, Disappointed in you sir. It is clear you are on webbers payroll. 2 hour high temp cook for brisket and pork is not a "REAL WORLD" test. Plus no mention of why you had to keep the steaks on one side of the grill.
Steve Lathrop Sure seems that way. Those drainage holes in the bottom will clog up with ash and grease in no time if cooking low and slow. Also shocked by the amount of ash this thing kicks up. It’s everywhere.
@@briansaben5697 , watch babyback maniacs video. He talks about how he bought his from Lowe's so he can say how he really feels. He ended with a small grease fire because of the clogged holes.
I guess they are both on Webber's payroll ?Harry and the random Dude who bought the pit and invited Harry to drive out to his house to give us content and yall attack his integrity. Y'all ant sh** , did you even watch the whole video?
Justin is my good friend and we spoke about his cook and my cook. Both of us are not paid by Weber and report our experiences with candor and honesty.
@@stevelathrop2006 Harry and Justin cook 2 different ways. Maybe just maybe The way Harry cooks complements the weber smoke fire.
Edit: I will say it does seem Harry was avoiding some things.
With all the bad reviews on this model I'm glad u went with the new camp chef woodwind wifi with sidekick and all its attachments. Now I'm ready to cook any way I want and well at that.
Mine also just works. I've been trying to upload videos but you beat me to most of what I wanted to cover. Thanks for this video Harry!!!
You will be glad Joe that you did not as I'm getting flak from folks who are mad at me for NOT getting a grease fire. I have no idea what they are taking about because my 8 hour torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeyes, 14 sausages @ 400F, 275F, 600F went without major issues. Go figure!
Harry, Thanks for the video. I believe that you and Dennis did put the cooker through it's paces, and judging from what we saw it is a solid performer. Are there some issues with the Smoke Fire that need to be worked out, Yes, but what new product doesn't. It was engineered to a price point to compete in the market space, rather than be the holy grail of pellet cookers. My take on the grease fire issue is that channeling hot cooking grease towards the fire pot rather than away from it, was probably not a smart decision, and it goes counter to the efforts that Weber makes to minimize flair ups in their gas grill models. Given all of the negative social media exposure of late, I assume that Weber will correct the issues eventually. Also, Dennis if you are reading the video comments like most of us do, we are all jealous that you received a private BBQ Masters course from Harry Soo for the tuition price of a Weber Smoke Fire, and got to keep the cooker when it was all said and done. Sounds like a sweet deal to me!!!
David Barr David, I have been very happy with the smoker and enjoy cooking on it, it was an awesome experience having Harry cook on it and show me what a Pitmaster can do.
Thanks for letting my "hog" you backyard for 8 hours. Seems I have to come back to do an overnight cook to sooth the naysayers that my torture test was rigged!
David Barr simple fix. A grease deflector when cooking low and slow.
@@MichaelRei99 Mike R, please be kind to my subscriber Dennis who opened up his home to invite me to cook. You can be critical towards me but kindly show respect to folks who helped me. Upon your repeat, I'll delete your comments and ban you permanently.
Harry Soo Harry I am truly sorry if I came off as disrespectful. That wasn’t my intention.
I know this is about the Weber but I’m impressed with the hot and fast method used on the butt and brisket. I’ve gotta try that!
Here are more ideas when you have time
SRF comp brisket - th-cam.com/video/cfDqD65II6I/w-d-xo.html
Comp Brisket - th-cam.com/video/Uo7ocTu9olc/w-d-xo.html
Best Brisket Injections - th-cam.com/video/RpnIGw4vyPA/w-d-xo.html
H-n-F Texas Brisket Baby Back M - th-cam.com/video/8gAXqos-aHE/w-d-xo.html
Coaching brisket - th-cam.com/video/XXsVxK7VIcc/w-d-xo.html
10 Backyard Fundamentals - th-cam.com/video/kzWWpvJEpck/w-d-xo.html
12 H-n-F Fundamentals - th-cam.com/video/VUG9MvuCWBQ/w-d-xo.html
7 Fundamentals Weber Kettle - th-cam.com/video/IRwSk91PgUs/w-d-xo.html
Ultra Low Slow - th-cam.com/video/QavVUpbV8ek/w-d-xo.html
$220 Wagyu v $50 Angus - th-cam.com/video/1RAbLiBhx20/w-d-xo.html
S&P v Moola Rub - th-cam.com/video/Ykdy0bv2JIU/w-d-xo.html
Gold v Black SRF - th-cam.com/video/Vqqrc0g3JbQ/w-d-xo.html
Umami Brisket - th-cam.com/video/d9YqXR9_fi4/w-d-xo.html
Impossible 2-hour - th-cam.com/video/VVsE6-RYYB8/w-d-xo.html
Instapot Brisket Calderata - th-cam.com/video/F9ld_2eZfDI/w-d-xo.html
REDO 7 Fundamentals - th-cam.com/video/nKtpcBINwyA/w-d-xo.html
Brisket Cooked in Butter - httpss://th-cam.com/video/tE46WFWXUD0/w-d-xo.html
Brisket Aged in Butter - th-cam.com/video/MYmocZiho9U/w-d-xo.html
SRF Gold - th-cam.com/video/yV8u8EaMKOY/w-d-xo.html
Chicken Fried Brisket - th-cam.com/video/hnIbr_uzcf0/w-d-xo.html
Whole Fried Brisket - th-cam.com/video/RNzBOxrCsDw/w-d-xo.html
Post Oak Brisket WSM-22 - th-cam.com/video/elcqORHL5rU/w-d-xo.html
Walmart Brisket - th-cam.com/video/fLSe6c7Hq0s/w-d-xo.html
Costco v Sams Brisket - th-cam.com/video/nADa1iS76G4/w-d-xo.html
Same!
I just bought an Ex4 and I can't wait to use it. I waited for a gen 2. Not gonna lie, I'm a diehard charcoal user and it took quite a bit for me to break down and buy an electric pellet grill. I am very happy to see how well this worked.
Let me know how it cooks! I don't have a Gen-2
@@SlapYoDaddyBBQ I will gladly so after I've used it a couple of times.
@@SlapYoDaddyBBQ not so good. Temp sensors were inconsistent, software update took several attempts and the machine shut off during the night which kinda ruined my cook. I'll be returning it and looking into other manufacturers
The poor doggos anticipation for a meat bone was the best thing about this video.
Mr.Beans is a cutie! Thanks for stopping by
I was like JEALOUS when I saw all that awesome lookin meat at the end. WOW looks fantastic and I could tell it was excellent by all the tail wags.
We started with 45 lbs of meat and had some fantastic BBQ by dinner time
If temperature control was the only issue with this thing there wouldn’t be many videos. Eventual firmware fix for that. As well, there appears to be gross inconsistencies in the controller. Weber was kind enough to accept a return of my unit (ordered direct). Two grease fires last weekend, including one that blew up in my face during a reverse sear. This thing needs to be recalled so they can fix these design issues (hopper, ash and grease management, overall pit design). I’m still a Weber fan.
Sorry to hear. We did not run into the same issues over 8 hours of 400F, 275F, and 600F cooking briskets, butt, ribs, steak, sausage. This was the most I could cram into 8 hours without overstaying my welcome for my subscriber who graciously invited a stranger into his home
Harry Soo That’s great, but let’s not lose sight of the fact that many have experienced serious safety-related issues with this cooker. I didn’t even mention the still-burning pellets falling on to my deck when set to high temps. When I emptied the grease pan after 4 days of cooking, including a pork butt and St. Louis cut ribs, there was, maybe, a tablespoon of grease in the actual pan. It otherwise had a layer of ash.
Clawdawg cmon man. Its grilling. You dont want a grease fire then clean out the grease and the grill. Seriously a little goes a long way regardless if its a kettle or your fancy smoker. Line up with tin foil, it helps for a quick clean. Fire pellets or pieces of charcoal or small chunks of wood are always going to find away to burn your cherry deck. Move it or protect it with stone or bbq mat. At that much money i can see why your disappointed but some of that could be on you. Its the first series, i am sure adjustments are gonna be made.
Milemarker33 If it was on me, Weber wouldn’t have called me to take it back. I know what I’m talking about, and having owned 4 PG’s, what you’re stating is ridiculous. They marketed this thing, heavily, on its ability to grill. Every cook started with a clean grill. The first grease fire was during a reverse sear of steaks - a common application. With your logic I should shut it down, wait 30-45 min for it to cool down enough to get in there, clean, then fire back up to finish my sear. Make sense? The second fire was during SHUT DOWN after taking off a pork butt.
Use it, have it catch fire in your face, then let us know your thoughts. As Baby Back Maniac stated, “it wasn’t supposed to be like this”. I’m a very flexible person, but I’m not paying $1,200 to be a beta tester.
@@clawdawg7248 So sorry to hear of your issues. I'm sure you're disappointed as you are a pro pellet head. I'll test for the same problems you experienced when my SF arrived from Amazon. If you like, you can come back to watch me do a Torture Test Part 2 low-and-slow with briskets and butts only and see if the hopper feeds and no grease fire in 16 hours.
TORTURE TEST 1 - PASSED
45 lbs 5 meats in 8 hours. Generate grease from a 16 lb brisket, 10 lb butt, and 3 St. Louis ribs to drip on the SF the first 6 hours at 400F and 275F. After all that grease was accumulated, fire it up to 600F to grill the Ribeyes and sausages. Cook to let the grease drain in the unit and then try to flash that grease at 600F to test for safety
TORTURE TEST 2 - PENDING
60 lb, 2 meats, 12 hours. Two 16-lb brisket, Four 10-lb butts. Low and slow 225F to see if hopper feeds properly and no grease fire
Thanks Harry, I feel that was an excellent review. I might wait for Weber to perfect the grill before I purchase one. I am definitely looking to upgrade from my pit boss. But I think I will wait for Weber to perfect their smoker before purchasing it. At least the hopper. Thanks again Harry you’re the man.
I am doing a L-n-S test #2 with butts and brisket @225F for 12-16 hours to see if the hopper feeds and no flare-up or grease fires
@@SlapYoDaddyBBQ and at that one are you not going to manual help to move the pellets as you did on the past one?
also are you using weber pellets only?
Thanks for posting this Harry. I got my Ex6 delivered last Friday. So far 3 cooks, steaks seared great, Baby Back Ribs, turned out great, but I did have an issue with a cavity forming over the auger (bridging), first two times I didn't catch it in time and flame went out. Next cook topped off pellets and no issue with Turkey Breast at 375. So issue on ribs could have been auger not moving as fast at lower temp of 225F allowing bridging of pellets of auger opening, or maybe because I didn't top off pellets before the cook. Time will tell. Thanks to Dennis for having you over for a cook and going over the grill.
Thanks Fred for sharing observation on your cook. I'm taking flak for successfully running a carefully designed an 8-hour torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeyes, 14 sausages @ 400F, 275F, 600F. Folks seem upset that my cook went well. Go figure.
Thanks for the video, I'll wait for engineering upgrades. I'll look at this smoker again in 2021.
I have no data in my 8-hour cook of brisket, butt, ribs, steak, sausage @ 400F, 275F, and 600F to suggest that this pellet cooker cannot do its job, Folks are upset at me for reporting that. I'm not on Weber's payroll. In fact the SF was not even mine but belongs to my TH-cam subscriber whom was brave enough to invite to his home to torture test his new toy!
Looking forward to seeing #2 Harry. If you're taking requests, I'd like to see the cook go without wrapping. Old-School-Naked-Smoke.
Greg my BBQ bro from a different mo, I am happy to do a Greg Mrvich King of Hamburgers TH-camr request my man! Sorry I had to tell some commenters today to pound sand and stick a rib in their ear who were unkind Justin BBM and me for being truthful in our respective cooks because we got totally opposite results. I have some truffle essence from Perth I wanted you make me a truffle and Shitake mushroom burger w aged sharp cheddar. When can I drop by? 😂🐽👌🐃🐂😳🔥
@@SlapYoDaddyBBQ Once I finish my new BBQ area down in the lower yard! Hope to be done soon.
I still think I’m going to get the EX4. It should work for the way I use my grills. I have a Weber Spirit gas grill, 18.5 Smokey Mountain and a 22 inch kettle.
What a great idea with the pancakes.
Black belt tip you can do on any new pit to calibrate temps so you know where the hot zones are at as almost all have them.
th-cam.com/video/bDcYRc5tT6g/w-d-xo.html
Lots of ash when you open the lid. Looks like it’s snowing. Wonder if it is noticeable on the food.
Did not taste nor notice the ask on the food. Did you see the killer smoke ring brisket at the end. All the meats were delicious. Of course, I'm biased as I cooked it. Muahaha!
Yeah you can see all the dust on top of the cooker. Although I suspect with this design, you’ll get more smoke flavor. I usually add a smoke tube with pellets to get a little extra smoke.
This video brought by Weber
Jk.
I love Weber i always recommend Weber I have my self 2 kettles and spirt.
But the only way to see how it’s works I getting one.
Let me do test 2 first so you have 2 data points. The first one I cooked on passed but let me do test 2 first
i like the pancake test Harry. Old stale bread works as well.
Yes, use what you have handy in the kitchen
One of my Black Belt secrets is putting some aluminum foil at the bottom of where the ashes are with the opening for the oil, and when your done, all u have to do, is wrap it and slide it out and your bottom will be less of ashes to clean! Try it, you'll like it.
Thanks Teddy I will give it a try. I have two foil pans at the bottom and three half-height foil pans under the grates and that helps a lot. See my later videos on the EX6 for that tip.
Disappointed that they didn't put port holes in for the probes, was that a design oversight? Is that level of ash normal for pellet grills?
They did. When you open the lid there is an area in The upper right hand corner to run your leads.
Four Press Media check out babyback maniacs videos.They have a cutout,top right of the lid for probes.
Yes, please see upper right corner of lid
Thanks for the feedback. I just didn't see the probe ports! Glad they added them. This was the first video I've seen of their new smoker.
@@SlapYoDaddyBBQ - Thanks! I see them now. :)
Hey Harry, so glad to see at least one of these Smoke Fire’s worked as advertised. The only other issue I saw was the amount of ash it produced and pushed out. I wanted this model, but ended up going with a more expensive Traeger Timberline 850 b/c of the issues many of the trusted Utubers like Baby Back Maniac had the Smoke Fire. That said, those cooks you did looked great and I am glad that the WSF worked for your friend as advertised. Blessings and thanks for sharing your experience
Thanks Matt for stopping by. Enjoy your 850. I heard good things about it. Invite me over and I'll torture test it for you!
Harry, come on over. I am in San Antonio, TX. It would be great fun and a real privilege for us to host you. Let us know so I could invite some other BBQ enthusiasts to the effort.
@@matthewwysocki5019 I'm in Houston Feb 27-29 for Houston Livestock and Rodeo Contest
Harry / Bummer - wish we could be there to meet you. I’m having another major back surgery on Monday so I’ll be on bed rest for a bit. Perhaps the next time around. Enjoy your time in Texas. Blessings!
matthew wysocki I would never buy a Traeger anything! It’s garbage and you certainly have many other choices at that price range.
It really does not matter what kind of pit you use...I can make great BBQ in file cabinet a trash can or just with concrete brick stacked in an oven formation with a sheet metal lid. Harry you know that better than most. You are the giant killer, slaying all of the so called big boys with your little Weber all those years!
Like I always say, the three most powerful BBQ tools you have are your 1) brain, 2) eyes, and 3) hands. You can cook a dead zebra on a deserted island with no tools if you're a pitmaster! LOL!
Pancake test = sheer genius
Save money as no meat to waste in case of hot spots burning the test meat
@@SlapYoDaddyBBQ it's the perfect test! You get fairly immediate visual indications, and pretty cheaply too!
Would some well timed sausage and eggs, be a blackbelt move or a parlor trick?🤔
I didn’t know QVC did Weber spots on TH-cam. Do a real low and slow cook like Weber customers who buy this smoker plan to do. I feel really bad for the guy who bought the grill. Harry should be telling him to send it back and buy almost any other quality smoker. It’s definitely not a decent buy for any price considering the competitors in that price range and even for less.
Be happy to do one with you. You have one I can use?
Wow. So I guess your saying the other TH-camrs are either idiots or even worse they are part of a conspiracy to make Weber look bad? Good for this guy who didn't have a problem yet. I hope it stays that way for him.
You could already see the grease and ash mixing inside the barrel right where it drains which is right next to the 600 degree firebox. It's a fundamental design flaw and extremely dangerous that cannot be fixed. I too hope this guy continues to be problem free, but I wouldn't be able to do an overnight smoke with that thing, can't trust it.
Not sure why folks seem upset to see how our real world cook went. I acknowledge my good friend Justin Baby Back Maniac experience and he acknowledges mine. We are peers who did not get paid by Weber and our views represent thr good and bad as we see it.
@@SlapYoDaddyBBQ I don't think that people are upset to see a success story on this grill especially seeing how others have struggled. I hope that weber gets this grills problems fixed. The more competition in this grill market the better. It will drive further advancements in this market. I appreciate how you tested this grill and gave it a chance. The issue for me was just when you said if it doesn't work don't put a video on TH-cam. I took that as a tongue in cheek slam on the ones who risked being chastised for telling their stories. I still have respect for all of you guys and gals who spread BBQ love. I have learned and been inspired by all of you.
Harry Soo your so good at this. Its a true joy watching you. Such good information to your friends and us watching you. Great Job my bbq friend
It was a fun cook and a day I will remember for a long time especially my subscriber's face when he realized I did not show up to cook a piece of chicken and then go home! Muahaha! Only crazy Harry would invite himself to your house and make himself at home to execute a carefully designed 8-hour torture test of 16 lb brisket, 10 lb butt, 3 St. Louis ribs, 3 Ribeyes, 14 Sausages @ 275F, 400F, and 600F was to independently and objectively expose the strengths and any weaknesses in the SmokeFire.
Thanks Harry for the informational video and of course the cooking tips and temps. Got a WSM recently mainly because thats what you use!
Enjoy your WSM John! Can't go wrong with it
If they could vibrate the hopper with the fan motor I think that would fix the feed problem.
Yes, this is used in grain and fertilizer hoppers
Great idea!
I’ve been waiting a long time for this video and it’s finally here! Good points Harry. Pancake test and good points about updating the firmware. I don’t think the other vids addressed that. Glad you made it a focal point. I’m surprised as I filled out the Weber info page and I got no follow up from them 🤔
My EX4 would not update. My phone would pair but the update would not process. After working with Weber support, they apparently made some tweaks to the app and yesterday it did update! Patience! My grill will not get to 600 degrees. Again, working with Weber on this and they are sending me a new auger.
Lemon. Send it back. The one I cooked on worked pretty well. Luck? Who knows. If you bought it assembled, hopefully the technicians knew what they were doing.
@@SlapYoDaddyBBQ I assembled it. I'd hate to send it back. Parts seem easy enough to replace and I did make some great chicken on it!
The hopper issue is partially caused by the silicone type calking they use on the edge of the ramps, seal it another way that was all slick metal it would help
Thanks for the tips
Hey Harry...
Love ya man! You are always a straight shooter and tell it the way you see it. Your cook method was very successful on the new Weber Smokefire pellet grill. Many people who have these new grills will definitely benefit from your cook presentation on it. But the other issues that have been presented as issues with this new grill seems to be from the Low and Slow method as presented by the Baby Back Maniac video. It would seem that if this problem can occur during a low and slow cook it should be front and center for Weber engineering to research the problem and expedite a solution. It does seem there is an awful lot of concern and maybe over reaction to a problem that may have potentially serious consequences that will have to be addressed by the manufacturer. Weber is a great company and for many years they have built quality products that have proven their place in the industry. I have no doubt they will have a response and a solution when they have fully researched just what is causing the problem. You sir, at the very least, gave those who have these new Weber pellet smoker/grills a workable way around a potential problem until Weber can figure out how to prevent these reported grease fires. If I had one, I wouldn't give up on Webers new pellet smoker/grill just yet! I'm sure those who have one who have seen your video, appreciate your presentation and cooking method on this very new Weber rollout of a pellet smoker/grill. Thank you for that!
My carefully designed 8-hour torture test of 16 lb brisket, 10 lb butt, 3 St. Louis ribs, 3 Ribeyes, 14 Sausages @ 275F, 400F, and 600F was to independently and objectively expose the strengths and any weaknesses in the SmokeFire. I reported my results that I could not break it. Nothing more, nothing less. My good buddy and fellow TH-camr Justin had a very different and honest experience compared to mine. We are both right as that's what we experienced.
I used to fly 747s. When there is a crash, there is a thorough investigation of equipment, weather, fuel, people, process, and other potential failures. If the SF malfunctions, there should be a thorough investigation. People should not speculate what caused the problem until the investigations are concluded and results shared. I urge everyone not to jump to anecdotal conclusions. That includes me. I only had ONE eight-hour cook on it on one cooker.
Is it perfect no , but can it cook great food yes ..... can we please see a cook brisket cook off between WSF , WSM and charcoal summit
ash is flying everywhere
I'd really like to see some long term, low and slow cooking with boston butts and brisket. This comes off more like a test to see if you can make it not have a grease fire.
Tim, do you have an SF? I'd be happy to drop by to do a 8, 12, 24, and 36 hour cook with you.
look at that heavy constant ash rain storm - its so bad its every where inside and outside the grill - it can't be healthy to have ash all on your food
Have you cooked on pellet cookers before? At 400F Hot-n-Fast?
Do any of the other brands alleviate these issue better?
@@SlapYoDaddyBBQ Harry you know good and well that the Weber grill blows more ash than usual around and come on - that was one of their big options people were so interested in - remember - no ash to worry about because the bulk of it drops into ash pan...……..even the cheaper ones don't have ash all over the place inside and out
I had two Traeger timberline and the ash was everywhere. Even the other grills next to it full of ash.
@@xxtitanfallxx2075 thank you. Answered the original question.
Just realized I have the same patio table he has when they are talking at the end!
The one with the red top and white legs? Insane!
@@SlapYoDaddyBBQ no the one you guys are sitting next to starting around 24:00 mark :)
Harry, I think a better test is low and slow @ 225 with brisket and a butt. On other videos the ash and the grease bonded and it eventually started a fire. So it is safe to say hot and fast is the way to go.
Hey Mike, let me do a Torture Test Part 2 low-and-slow with briskets and butts only and see if the hopper feeds and no grease fire in 16 hours.
TORTURE TEST 1 - PASSED
45 lbs 5 meats in 8 hours
Generate grease from a 16 lb brisket, 10 lb butt, and 3 St. Louis ribs to drip on the SF the first 6 hours at 400F and 275F
After all that grease was accumulated, fire it up to 600F to grill the Ribeyes and sausages. Cook to let the grease drain in the unit and then try to flash that grease at 600F to test for safety
TORTURE TEST 2 - PENDING
60 lb, 2 meats, 12 hours
Two 16-lb brisket, Four 10-lb butts
Low and slow 225F to see if hopper feeds properly and no grease fire
Very informative. Thank you so much for sharing. Keep up the great work.
Thanks for stopping by Rothana. Some folks seem upset at me not because I crashed my subscriber's home for 8 hours but that our cook went well without any grease fires. I am constantly surprised by reactions when you tell the good and the bad and get accused of being on a vendor's payroll for torture testing products.
With all the respect (am an old school griller/smoker) I wouldn’t pick any of gas or pellet grillers over the delicious and pleasable to use original charcoal or wood grillers/smokers. Dont see what the attractiveness of a gas or pellet griller is.
Agree. I'll keep my Weber 22" Kettle grill and my 22" Weber Smokey Mountain. Those 2 do it all!
John Vrabec yeah I love too Weber Kettle and WSM no need for other stuff
Pellets give a wood/charcoal flavor to meats due to smoke. See my wood and smoke science videos if you have time for why it tastes better than gas or electric
Patty BBQ Woods #1 - th-cam.com/video/jXR4NqC1l6Q/w-d-xo.html
Harry Smoking Woods - th-cam.com/video/X8Xwcj5feDg/w-d-xo.html
Patty BBQ Woods #2 - th-cam.com/video/YvPAhONkLNk/w-d-xo.html
Didn’t know Jim Gaffigan Was a Weber/ Harry Soo fan.
No kidding-when he started putting on the pancakes I thouht he might lapse into the IHOP routine.
Hoooot pockets
Yee Haw!
Just saw that Weber has come out with a hopper wedge for the smoke fire Grill to help funnel the pellets into the augur. Great to see a proactive company like that.
Hope they send me one too!
Thanks for the review Coach. I think it is a great point you made regarding southern California outdoor conditions. For those of you that fast forwarded to the end. . . you missed some black belt tips!
Some folks are upset at me because my carefully designed 8-hour torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeyes, 14 sausages @ 400F, 275F, 600F went without major issues and no grease fire. Duh!
@@SlapYoDaddyBBQ If they paid attention they would know that btu's are btu's.
After watching Baby Back Maniac's videos on this cooker, it's worthless. Grease fire on the first cook after telling people not to worry about it is a bad look for Weber. This looks like a dud and hope people stay way till they redesign it.
I spoke to Justin after his cook and my cook. We both are not paid by Weber and presented what we found, good or bad.
@@davo912 For sure, on both fronts...
Leave that brisket and pork butt slow and low and let that grease flow down, then crank it up to 400 plus and see what happens.
I carefully designed an 8-hour torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeyes, 14 sausages @ 400F, 275F, 600F. Still not sufficient to please the Monday morning quarterbacks! Sigh . . .
Harry Soo The cook you did was awesome, and you made a feast in a matter of hours. You proved that if someone cooks exactly like you did they should have success with the Smoke Fire. It’s unfortunate that you come off in this vid as wanting to disprove the issues people are having. Love your vids, cause you tell it how it is. Keep up the great work and thanks for always sharing your BBQ knowledge.
Thanks Harry. No one can question your honesty.
Harry Soo design a 20 hour smoke at 225 degree in less than 40 degree weather. I have the Weber Genesis II and I still can’t sear a steak on it without grilling grates. A year later they added the sear station but that doesn’t help me unless I pay Weber another 1,100 for a new gas grill. I love my other Weber products but I will never buy a First release product from Weber.
As the owner of a pellet smoker I can't help but notice the amount of ash this kicks up
Harry, I love watching your videos. I am thankful you had a great cook with the Smoke Fire. I've also watched many others who had the issues with it. I was almost impulsive to buy the SF. So, I am going to hold off on getting mine for about a year. It's like a Pastor friend told me a few decades ago when I was going to buy (impulsively) a brand new car 1st time on the market, wait at least one year for the company to work the problems out. Then decide if you still want to buy it. Thanks again for an awesome video
You are very welcome. Wait until the reviews are generally positive. I have one data point so far and am trying to purchase my own EX6 so I could have a second data point.
As usual, thanks for taking the time and going out of your way to test this new smoker. Seems like an objective approach.
I hope Weber is watching these videos and doing all they can to reach out to all those affected by any issue, small or large.
You're very welcome. Torture-Test-2 is coming soon. I purchased an SF from Amazon and it's arriving next week.
You guys took the fattiest cuts of meat off and put it in the oven too early, not enough time to get the fat mixed with the ash and cause the problem everyone is having.
Slap his Momma when you get home lol.
Yeah!
Hey Burford, I carefully designed an 8-hour torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeyes, 14 sausages @ 400F, 275F, 600F. Still not sufficient to please the Monday morning quarterbacks! Please post your videos and I'll tell you what you did wrong with your test.
I really appreciate this evaluation of this new grill by Weber, I am trying to determine which smoker to buy
Be sure to watch all my SmokeFire videos before you decide.
Harry, you mentioned there would be a follow up after you received yours but I can’t find it in your videos. Did you do one? This was a nice video by the way. I recently bought a EX6 gen 2 second hand. They guy cooked on it one time. I got it for 550. It performed for me fine this past weekend. Edit: never mind, I found it!
Love my two EX6. Great results!
Too much. I'll pass. Jim Gaffigan is a funny guy.
Rec Tec 700 is the Rolls Royce of pellet grills for a reason...
Go with what you like and vote with your mullah!
This video definitely gave me encouragement on the SMOKEFIRE X6 i have just done steak, bacon, and a tri tip on mine. I am doing my real test this Sunday with a low and slow pork butt instead of hot and fast. I hope I can achieve the same results, everything looked delicious. Keep up the good work Harry.
Thanks Rookie BBQ for your faith in my process. I'm not done testing yet. Please come back to watch me do a Torture Test Part 2 low-and-slow with briskets and butts only and see if the hopper feeds and no grease fire in 16 hours.
TORTURE TEST 1 - PASSED
45 lbs 5 meats in 8 hours. Generate grease from a 16 lb brisket, 10 lb butt, and 3 St. Louis ribs to drip on the SF the first 6 hours at 400F and 275F. After all that grease was accumulated, fire it up to 600F to grill the Ribeyes and sausages. Cook to let the grease drain in the unit and then try to flash that grease at 600F to test for safety
TORTURE TEST 2 - PENDING
60 lb, 2 meats, 12 hours. Two 16-lb brisket, Four 10-lb butts. Low and slow 225F to see if hopper feeds properly and no grease fire
@@SlapYoDaddyBBQ Cant wait to see it!
Overall Harry I do believe your test was valid..There is a learning curve to every cooker especially pellet cookers..A lot of variables to them...great job!
Hey Keith, I'm not satisfied. Please let me do a Torture Test Part 2 low-and-slow with briskets and butts only and see if the hopper feeds and no grease fire in 16 hours.
TORTURE TEST 1 - PASSED
45 lbs 5 meats in 8 hours. Generate grease from a 16 lb brisket, 10 lb butt, and 3 St. Louis ribs to drip on the SF the first 6 hours at 400F and 275F. After all that grease was accumulated, fire it up to 600F to grill the Ribeyes and sausages. Cook to let the grease drain in the unit and then try to flash that grease at 600F to test for safety
TORTURE TEST 2 - PENDING
60 lb, 2 meats, 12 hours. Two 16-lb brisket, Four 10-lb butts. Low and slow 225F to see if hopper feeds properly and no grease fire
@@SlapYoDaddyBBQ Can't wait to see that one Harry..Again great video!
Keith Bevington you don’t have a pellet smoker do you?
@@MichaelRei99 I have 3
Keith Bevington have you seen the grease fires that have been happening on low and slow cooks?
So glad Mr. Beans is back!!! My girl, Daisy would have bitten my fingers if she didn’t get it all in one bite!!! Lol. Need to do a brisket test with Mr. Beans- Smoke Fire Pellet vs WSM vs Offset!! Thanks for your review and efforts!! 😀👍
Mr. Beans gave the SF brisket his seal of approval!
I haven't had any problems either. Several cooks, no issues.
Thanks for chiming in. I'm taking a beating from some viewers for having a good cook.
Harry, how about using a hair of PAM or other spray on cook oil on that pellet shoot to deal with incline issue? Would a small amount i) work, and ii) be unlikely to cause flame and funny taste?
I have spraying PAM on my grill grates but never on my pellet hopper. Will it work? Have no idea. I'm going to Torture Test-2 to see if I can go 12 hours with no flare ups and pellets feeding unattended. If it doesn't then it will be returned if it doesn't work. I can't find an EX6 to purchase anywhere in NorCal this weekend.
I've seen the other videos from the pros on the Smoke Fire. This video in comparison to the others lets me know that I need to hold out for more reviews.. I've never had a pellet grill and still trying to decide if it is for me. Looking forward to seeing your next video Harry after you get your Smoke Fire
Will do. Thanks for stopping by. Amazon will deliver my SF next week and I'll get cooking on it after I compete in the Houston Livestock Championship.
An honest review mr soo. I have seen alot of reviews and most of them have a poor rating, seems the grill needs more refinement. Maybe gen 2 will be better. Another great video sir
When I test, I don't play. I torture test with 16 lb brisket, 10 lb butt, 3 St. Louis, 3 Ribeye, 14 sausages @ 400F, 275F, 600F and I stay in your backyard for 8 hours and you're wondering who the hell is this Harry guy a total stranger taking over your backyard. I challenge anyone who has a better test and I'll invite my self to their backyard to use their pit for free so I don't have to buy one
@@SlapYoDaddyBBQ that is why you have so many fans, including myself
Shots fired!!
Land Surveyor a smokin! Awesome to be in the same club Dennis :)
Dennis and Patty are super sweet folks to let me into their home!
Very amazing video!
Thank you very much!