I've got plenty of sunglasses. I just come from the background that it's very informal to wear them and not see my eyes when I'm talking. Sometimes I will but I try to squint it out if I can. - Sam
Thank you for sharing. Yes, the video used when touching on this subject has text that says this. I just said I'm using the app to activate the feature, not that you had to use it. Appreciate you watching and sharing. - Sam
You can pause the video to get a better look. I wouldn’t be too concerned with the bark output in this video though as the purpose wasn’t to create a thick bark. If we were doing that, I’d use more sugar and pepper and I wouldn’t wrap for the stall among other techniques to create a really crusty bark. Purpose was just showing it produces a tender brisket and it’s not hard to do. Very basic tutorial though as many people are just learning this grill or want to get a general idea of how it cooks. - Sam
I always run hard and then finish in the oven. I agree with the pans, less mess. But the BTU is the BTU, period. Smoke to bark correctness, remove and wrap to the oven, period!
@@LaloMTB29 thank you. Usually my cooks take about 24 hours. This was a while ago so I don’t remember off the top of my head exactly how long for this particular one. I always plan for a 2 hour rest too.
So, the biggest question I have is does the Smokefire really produce more and better smoke flavor than other pellet smokers? This is very important to me. Can you really taste the smoke or is it very subtle? Thanks!!!
Weber does not advertise or claim this grill produces more and better smoke flavor than all other pellet grills. This grill does a good job and you can taste the smoke flavor. I would say it's subtle but I would say that about all other pellet grills too. If your concern is getting the most smoke flavor, in my experience, you need to be looking at a lump charcoal grill like a Kamado Joe. I just had this conversation with a client in the store yesterday. The client agreed that a pellet grill is a happy medium in smoke flavor between charcoal and gas. Smoke taste is subjective and I don't know what you think is a good amount or not enough. I have no troubles tasting it but it's not overpowering. But that's what smoke is supposed to be. It's not supposed to be the dominant taste but rather an accent along with your seasonings and the flavor of meat. If you think your food should taste like an oak tree, a pellet grill is not for you. My goal is to set realistic expectations. What other questions do you have? Thank you for watching and asking. - Sam
@@justgrillin Wow, thank you very much for this detailed answer. Much appreciated as it helps me set a direction for the type of grill. I’m looking for! Probably a kamado or offset!
@@AndreLederer an offset will be maximum smoke flavor but it will need more babysitting versus a kamado. If you were looking at pellet grills, convenience probably matters to you at least a little bit. You can use an add on fan and thermometer to control and automate a kamado for more convenience. - Sam
Because Smokeboost is anywhere from 165 to 200 degrees. You’ll be cooking forever and need more heat to get it done properly. It’s really not needed. If you’re wanting 8 hours of Smokeboost then a pellet grill is not the right cooker for you. - Sam
Here’s the link: justgrillinflorida.com/product/kosmos-q-reserve-blend-brisket-injection/ Just mix it with water since the powder has beef flavoring in it already. - Sam
Buy literally any other smoker on the market. The feeder/hopper on the SmokeFire jams all the time. Not some of the time, or most of the time - all the f-ing time. It jams more than a ShadowSystems CR920. When the feed isn't jamming you'll get a grease fire. 100% guaranteed. I had a grease fire on my second smoke. My f-ing second one! Weber makes a great kettle grill, and a good gas grill but that is where its ends. I've owned the Weber Q, their electric Lumin and the SmokeFire and they are all garbage, Buy literally anything else. This thing is $750 worth of scrap metal.
The hopper jamming is not a normal thing. I’ve cooked for years on these grills and a hopper/auger jam has never happened. Not sure what brand of pellets you’re using or if moisture is getting to them but I would say more so your issue has to do with that than the machine itself. I’ve gotten wet mush from Royal Oak to churn through the auger without it jamming. Cook with a drip pan. A grease fire is 100% avoidable if you do that. Doesn’t matter the type of grill. A drip pan makes clean up and maintenance long term much easier. - Sam
@@paulkennedy74 you cooking on a first gen. model? I use the Grillmaster blend from Weber all the time and absolutely no issues with them. I’d contact Weber cause your description of it jamming all the time sounds like a one-off situation.
someone get this man, a pair of shades :) great video thanks
I've got plenty of sunglasses. I just come from the background that it's very informal to wear them and not see my eyes when I'm talking. Sometimes I will but I try to squint it out if I can.
- Sam
@@justgrillintotally agree! It comes across as more genuine when we can see your eyes! Your sacrifice is appreciated 😅
You can control the smokefire’s smokeboost feature on the control panel. It’s not exclusive to the app
Thank you for sharing. Yes, the video used when touching on this subject has text that says this. I just said I'm using the app to activate the feature, not that you had to use it. Appreciate you watching and sharing.
- Sam
Thanks....very informative....but would have loved to see the bark on the finished product
You can pause the video to get a better look. I wouldn’t be too concerned with the bark output in this video though as the purpose wasn’t to create a thick bark. If we were doing that, I’d use more sugar and pepper and I wouldn’t wrap for the stall among other techniques to create a really crusty bark. Purpose was just showing it produces a tender brisket and it’s not hard to do. Very basic tutorial though as many people are just learning this grill or want to get a general idea of how it cooks.
- Sam
I always run hard and then finish in the oven. I agree with the pans, less mess. But the BTU is the BTU, period. Smoke to bark correctness, remove and wrap to the oven, period!
Love that brisket cook…great video!
Appreciate the kind words. Thanks for watching.
- Sam
Just came across this video. Great video btw. Just curious how long did it take all together to cook?
@@LaloMTB29 thank you. Usually my cooks take about 24 hours. This was a while ago so I don’t remember off the top of my head exactly how long for this particular one. I always plan for a 2 hour rest too.
So, the biggest question I have is does the Smokefire really produce more and better smoke flavor than other pellet smokers? This is very important to me. Can you really taste the smoke or is it very subtle? Thanks!!!
Weber does not advertise or claim this grill produces more and better smoke flavor than all other pellet grills.
This grill does a good job and you can taste the smoke flavor. I would say it's subtle but I would say that about all other pellet grills too. If your concern is getting the most smoke flavor, in my experience, you need to be looking at a lump charcoal grill like a Kamado Joe. I just had this conversation with a client in the store yesterday. The client agreed that a pellet grill is a happy medium in smoke flavor between charcoal and gas.
Smoke taste is subjective and I don't know what you think is a good amount or not enough. I have no troubles tasting it but it's not overpowering. But that's what smoke is supposed to be. It's not supposed to be the dominant taste but rather an accent along with your seasonings and the flavor of meat.
If you think your food should taste like an oak tree, a pellet grill is not for you. My goal is to set realistic expectations. What other questions do you have?
Thank you for watching and asking.
- Sam
@@justgrillin Wow, thank you very much for this detailed answer. Much appreciated as it helps me set a direction for the type of grill. I’m looking for! Probably a kamado or offset!
@@AndreLederer an offset will be maximum smoke flavor but it will need more babysitting versus a kamado. If you were looking at pellet grills, convenience probably matters to you at least a little bit. You can use an add on fan and thermometer to control and automate a kamado for more convenience.
- Sam
Mine can come close to charcoal and has amazing smoke flavor. Traegers have a rep for not producing smoke flavor.
1 hr of smoke boost? Why not 8 hrs? Or until internal temp around 160? It still won't absorb that much smoke.
Because Smokeboost is anywhere from 165 to 200 degrees. You’ll be cooking forever and need more heat to get it done properly.
It’s really not needed. If you’re wanting 8 hours of Smokeboost then a pellet grill is not the right cooker for you.
- Sam
You never said what you injected it with. Ive never done injection so that info would be helpful.
Here’s the link: justgrillinflorida.com/product/kosmos-q-reserve-blend-brisket-injection/
Just mix it with water since the powder has beef flavoring in it already.
- Sam
Buy literally any other smoker on the market. The feeder/hopper on the SmokeFire jams all the time. Not some of the time, or most of the time - all the f-ing time. It jams more than a ShadowSystems CR920. When the feed isn't jamming you'll get a grease fire. 100% guaranteed. I had a grease fire on my second smoke. My f-ing second one! Weber makes a great kettle grill, and a good gas grill but that is where its ends. I've owned the Weber Q, their electric Lumin and the SmokeFire and they are all garbage, Buy literally anything else. This thing is $750 worth of scrap metal.
The hopper jamming is not a normal thing. I’ve cooked for years on these grills and a hopper/auger jam has never happened. Not sure what brand of pellets you’re using or if moisture is getting to them but I would say more so your issue has to do with that than the machine itself. I’ve gotten wet mush from Royal Oak to churn through the auger without it jamming.
Cook with a drip pan. A grease fire is 100% avoidable if you do that. Doesn’t matter the type of grill. A drip pan makes clean up and maintenance long term much easier.
- Sam
@@justgrillin I used fresh Weber brand SmokeFire pellets.
@@paulkennedy74 you cooking on a first gen. model? I use the Grillmaster blend from Weber all the time and absolutely no issues with them. I’d contact Weber cause your description of it jamming all the time sounds like a one-off situation.