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
Finally a review I can get behind , I trust this to be 100% , I also trust that any and all issues SHOULD they arise will be addressed ! Now the reason I came to this conclusion is 100% based on the fact Harry is completely transparent in everything he does , cooks , recipes, and saying first and foremost he bought this with his own money .
@@SlapYoDaddyBBQ Harry , i was watching your reviews of the SmokeFire , you are one of the few TH-camr who does not bitch about this grill and can give an honest assessment . I also understand that you have purchase a second one ?? So basically you would recommend it ?? I had a lecture from a Weber sale rep about the Gen 2 SmokeFire telling me it is working perfectly after the manufacturing changes , your insight one that plz ? Thank you .
@@alainbrouillette7740 Hey Alain, sorry I don't own a Gen 2 so you have to ask someone who does. I did upgrade my Gen 1 (see New Parts video). Not sure if I have all the Gen 2 improvements. Weber SmokeFire 1 First look - th-cam.com/video/gr95fKaxpgM/w-d-xo.html Weber SmokeFire 2 Demo - th-cam.com/video/cNdqeLsugsc/w-d-xo.html Weber SmokeFire 3 Cook - th-cam.com/video/77QbyfsMVEg/w-d-xo.html Weber SmokeFire Pt 1 - th-cam.com/video/ALNnTwN2Kak/w-d-xo.html Weber SmokeFire Pt 2 - th-cam.com/video/jsUri_VoKag/w-d-xo.html Cleaning SmokeFire Pt 3 - th-cam.com/video/JckrX3YaNHg/w-d-xo.html Assembly SmokeFire Pt4 -th-cam.com/video/gKgvZyB9lT0/w-d-xo.html New Parts SmokeFire Pt 5 - th-cam.com/video/0hALlx43clY/w-d-xo.html Lock washer Pt 5 - th-cam.com/video/vg2TJ9gCfWc/w-d-xo.html Grease Fire v Grease Flareup - th-cam.com/video/VALvHFhWpk4/w-d-xo.html
Ignore the haters Harry. I personally can attest that your recipes and your blackbelt tips have helped me grow as a backyard bbq “pitmaster.” I am shocked that people would even consider trolling this channel considering a lot of the advice you give can appeal to ALL levels. Keep doing what you’re doing. You are a true inspiration Harry! Nothin but BBQ love, Justin Li
The Internet is a full-contact sport Justin. I've been online with my food blog since 2008 even though I've been on TH-cam since 2018. Tongue-Fu is more powerful than Kung-Fu when dealing with Internet Trolls - Harry Soo
Another group one weber smokefire owner. Hands-down the best pellet cooker I’ve owned out of the three. I’ve done multiple cooks with no issues and will continue the enjoyment for years to come. Thanks Harry for all of your incredible videos and insights on barbecue. You’re a valuable asset for knowledge and enjoyment for so many people. Keep it up, you have a life time friend here.
Great looking cook Harry! I'm guessing that good liberal spritzing now n then is a huge benefit in preventing fires, as well as flushing grease and ash. Great job brother!
I don't think spritzing the meat affects the grease at the bottom of the EX. I generated 12 cups of grease that overflowed the drip pan so I probably exceed the design boundary with 65 lbs of unwrapped meat in my Test 2. I will do a shootout between the EX and my GMG Jim Bosiw soon. Stay tuned
Harry just want say THANK YOU for your real world experinces , I know you have made me a better pitmaster along with countless others , your passion for the lifestyle is infectcus ! This is what reviews should be about , no biais , no spokesman , and experience ! No replacement for real world knowledge ... I hope to own a smokefire soon ! Thanks again
I too fall into Group 1 all day long, I’ve made a few tweaks to my SF and couldn’t be happier with it. I do agree that SF may not be for everyone but it fits into my bbq arsenal very well! Keep up the videos, enjoy all your content, it’s definitely mentored me the last few years with my bbq journey!
Happy to help. I only have 2 data points so far so my results are not conclusive nor do they represent the majority of SF owners. I know of folks in Group 3 who are unhappy with their units so I wish them a successful resolution including returning the units
Thanks for being a sub Johner G. When you have time, feel free to browse my 240+ videos 30+ playlists to up your barbecue game. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
Looks like the meat came out great on the Smokefire. However, all definitional hair-splitting on flare-ups vs grease fire aside, this unit is headed for a redesign- especially with grease/ash management.
Chris Drouillard Totally agree. I sent mine back to Weber after over a week of no information from support at all. This grill has great potential, and if I do not buy a Rectec or CampChef before then, I will reconsider version 2. The ash not falling into the bin is the main source of the fatal problem as this is where the grease pools up. The entire promise of this grill was how easy it was to clean, which was not met in any way. Basically, I can to the conclusion that I would have to pull it apart and clean my SF before every cook. My much less expensive Grilla Silverbac has more smoke, better results, and pretty much none of the problems the SF has. Shame on me for being a beta tester.
Harry Soo I am sorry too. I wanted this grill to work. The fit and finish outside of the issues that most people are experiencing (fire pot putting more heat to the right, pellets getting stuck and not falling in from the hopper, and grease/ash pooling) the grill looks and feels better than anything else on the market. It sounds like from a couple other videos, Weber is starting to ship a hopper and fire pot fix to customers. I would have been open to waiting a bit, but Weber was entirely unresponsive to fixes that they had in the works, so I was hesitant to keep the grill past the 30 days. Once I see that version 1.1 is stable, I may try it again.
Anon Macintosh I did a few cooks on it. Very little ash went into the bin. I loved the size of it, and the finish, but the problems with mine were pretty much aligned with what many/most people experienced. The grill was not at our main property, so I couldn’t easily wait for Weber to get back to me with potential fixes etc and I didn’t want to risk being stuck with it, so I returned it after about two weeks, and pretty much no feedback from Weber.
Just received mine and watched a few negative videos and you sir and your cooks have changed my mind. I'm glad I bought it and can't wait to get cooking. I love that spritzer as well. Thank you for the great video and info.
My Rectec and yoder both need a little push now and then to get the pellets into the augers. Shame on everyone bashing this man. Keyboard cooks shouldn't judge! Keep on keepin on Harry!!
Yes I tricked the keyboard cooks to reveal themselves as they don't own pellet cookers so they don't know how long a typical pellet pooper runs before needing pellets. So when the ding the SF for 7 hours, they reveal their cooking experience. Muahaha! Me bad!
I agree on putting food in the oven , or even in a slow cooker to finish. I especially do that in the cold winter months. For me it uses more wood in my offset trying to keep temps when ambient temps are in the 20's and 30's. So I just give it the smoke flavor and form a bark then smother the remaining coals for next time.
Thanks for your honest insight, it’s sad to hear you’ve been attacked the way you have. People should be glad your willing to put in the work you do to spread bbq love. You rock and I’ve learned a lot from your channel and I thank you. I’d like your L.A. rub recipe to try out if possible.
Thanks for your support and kind words. For my LA style brisket, mix 1 cup your fav BBQ rub + 2 TBS granulated garlic + 1/2 tsp cayenne + 1 TBS citric acid + 1 TBS Knorr Pollo powder
You are VERY SPECIAL, Harry..a TRUE 'Class Act'' in the world of Smoking/BBQ...I thank you, DEEPLY, for all that you generously share with those seeking a greater understanding of smoking! God Bless, Harry!!..Ron K
I noticed when you added pellets there was a void by the low fuel sensor. The complaint I hav and some others is that although the hopper has plenty of fuel in it it would run the auger dry. Mine did after 5 hours but didn’t ruin the cook as no matter what type of cooking I’m doing I never leave anything unattended for too long. 5 is the longest as I was sleep. Anyway. I contacted Weber and they replied the next day informing me they a shipping a hopper accessory to assist in feeding. They said the listen to their grillers and have made this and will ship and send for free.
How do I get one? It like driving a car with a 7 hour tank of gas. My other pellet cookers would not last 7 hours without refueling so I'm not going to ding Weber too severely. Look forward to testing the hopper. Can you lend me yours to test?
Harry Soo I contacted Weber via the app about my problem with supporting photos and video. They emailed me back letting me know they were going to ship me one for free. From the looks of Weber video. It increases the angle but still allow 20 lbs of pellets vs 22 original
Harry Soo if I get it before they confirm they are sending you one I’ll ship it to you ! I’m over people hating on the grill. Most products new to market hav a few kinks. Weber is a great company and they are responding to my complaints and providing reasonable solutions
That torture test of the new Weber SmokeFire was impressive, Mr. Woo! Thanks for your great format and for responding to every comment you receive. Also for not putting up with disrespecting haters. You have a new subscriber after this performance!
Thanks Peter. More EX6 video soon. Here is what I posted so far Weber SmokeFire 1 First look - th-cam.com/video/gr95fKaxpgM/w-d-xo.html Weber SmokeFire 2 Demo - th-cam.com/video/cNdqeLsugsc/w-d-xo.html Weber SmokeFire 3 Cook - th-cam.com/video/77QbyfsMVEg/w-d-xo.html Weber SmokeFire 1 - th-cam.com/video/ALNnTwN2Kak/w-d-xo.html Weber SmokeFire 2 - th-cam.com/video/jsUri_VoKag/w-d-xo.html SmokeFire Corned Beef Walmart - th-cam.com/video/NSSIKicufJE/w-d-xo.html Grease Fire v Grease Flareup - th-cam.com/video/VALvHFhWpk4/w-d-xo.html
LOL! I can claim that I've been granted honorary Texan status from my alma mater Texas Tech and from BBQ contests won in Texas including BBQ Pitmasters Season One where I edged out World Champion Texans Johnny Triggs of Smokin Triggers, Jaime Greer (owner of Jambo Pits), and Paul Peterson (top restaurant chef) in the Season Finale! Guns Up!
I have said on the other channels that it’s not the machine it’s the person cooking.. amazing job and now I ordered my unit thanks!! You are amazing and that was smokin!! Wish I could have had a sample... looking forward to more content on the smokefire.
Thanks Mike for your support and kind words. If you are in the LA area, you can drop by to pickup frozen BBQ. I always have some in the freezer. Let me know if you have questions after you get your SF.
I was really excited about the Smokefire when you and Justin reviewed them but experience has taught me to let other's be the beta testers. I'll stick with my analog charcoal/stick burners in their various forms. No electronics, I control the air supply, NO electronics. No issues that I don't create myself.
@@Trblmkr07 What I don't get is how Weber can be this far off the mark considering how late they are the game. It's not like they had to rush into this. It just seems a really bad idea to have grease flowing towards the firepot blowing flames and burning embers out of it. Recipe for disaster? I think so.
I agree. I like fully manual pits myself. Pellet cookers are handy when I'm too lazy or tired to fire up the pit. I'm a process-efficient and cost-efficient pitmaster. Aka I'm lazy and cheap!
There is no perfect pellet cooker and no perfect pit for that matter. Pick a pit that matches your cooking style and temperament. Some like the zen of putting on a log every 40 minutes and stoking a live fire. Some like to cook using their phone only and come home to an automatically cooked meal. Importantly, have fun regardless of the way you cook and remember that Harry told you it's always the pitmaster and not the pit or meat that makes the difference!
Hey Chris, you mileage will very. My 12-hour cook ran relatively routine with no major issues. If this going to the experience of all SF owners, nope depending of which group they are in - Group 1, 2, 3 or 3.
Love your videos and your energy Harry! It's obvious you love your craft and it shows in all of your vids. I've been inspired by your enthusiasm for great BBQ and your willingness to share some awesome techniques. You truly are doing as you say, "spreading the BBQ love"! Mr. Beans is a very lucky little dog! Thanks Harry!
This was my 4th pellet cooker. Heed Harry’s good guidance, and test for yourself. In my experience, this thing has real issues, issues that run counter to Weber’s marketing. My firmware updated without issue. Two failed overnight cooks, which I do frequently on weekends, due to Weber pellets ceasing to feed, plus a full fledge grease fire consuming the entire right side of the cooker during shut down following a pork butt, even flaming out the drip pan. It’s a lot of money to spend to beta test. Shame on me, but these issues were the very problem Weber’s marketing claimed to solve (with influencer support). Can it work? Yes. Does it work as intended? Not in my view.
Sorry to hear. If it were me I'd return it if Weber could not fix it. I only have 2 cooks so my tests are not conclusive. Maybe I got lucky who knows. Only time will tell.
I have been really happy with my Smokefire so far. I am certain Rec Tec is a good smoker also. I really like all their cooking videos. Wish Weber would do the same.
Go with what works for you and have fun spreading BBQ love. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
This video is so true with life in general! I know a lot and have experienced a lot in life , I will always still consider myself a decent cook but will always be a student in my journey learning how to cook !!! As well as the values of life ! You're amazing Harry!! I love you !
60 pounds of meat later, and still their are complaints. :( Thank you for your integrity and real world experiences! I'd love to see your review of the new Spider 22 Kettle pellit attachment, that's the new pellit option that I find most interesting.
Hey Max, thanks for watching. I suggest you find a friend with an SF and cook on one first before buying. It's a lot of money and you want to be sure you test drive the car before you buy. Just my $0.02.
Some people were leaving nasty comments on my channel and also though a few FB groups. I really like how you stated you would block them. It's a great idea. I'll have to start doing that when I come across trolls or flat out rude people on my channel. Keep up the great work Harry! You're an inspiration.
WoW! Thank you SO MUCH for your thorough, insightful and helpful test and review of the Weber SmokeFire grill. Love your channel and appreciate the opportunity to learn from you.
This is a great and informative review from someone who understands grilling! Thanks Harry, I’m going to go pick myself up a smokefire! I am happy to see a thorough review from a great BBQ enthusiast!
And question - I do a ton of briskets and pork butts. I Always cook till bark set and then wrap in foil (rehydrate, etc). There are so many views on wrapping and in what. If you were to cook for friends and wanted the absolute best product (not necessarily competition), would you wrap and if so foil or butcher paper???
I like foil. My guests pect comp level food 100% of the time so I can't get away with backyard or catering quality barbecue. I'm cursed with finicky eaters! 🤔🤔🤔
@@SlapYoDaddyBBQ - thanks! Yes, I have dialed in the flavors and tenderness but am always tinkering. Appreciate all of the tips throughout the years and if you are ever in the PHX area....
Hey Harry what are you thoughts on the green mountain versus the smokefire? I have a GMG but this smokefire looks like it turned out an amazing cook of that 65 pounds of meat. Bark looked incredible .
@@tokenfatfriend68 Glad you asked. I'm editing my Throwdown of my EX6 against my Jim Bowie. Will post soon so please subscribe and click the bell to be notified when I do.
I know for me personally, I couldn't have asked for a more thorough torture test. The SF worked remarkably well. I KNOW alot of effort went in to this test and right before flying out for one of the biggest BBQ contests in the country. I hope you enjoyed your visit to Houston. Your passion for this craft that we love is infectious. I'm looking forward to your video on the HLSR. Truly a mecca for BBQ lovers from all over the World. 🔥🔥❤
Harry, thank you for another great video brother! If you have time, please answer the following question: Can flare ups lead to a grease fire, and if you have a flare up would you say that a grease fire is much more likely to occur? While watching the video, I was afraid that all that grease in the grease pan below could go up in flames at any moment. Thanks again.
Yes, grease will flash at 375F so when you cook with live fire, you have to know what you are doing. Ensure the EX6 is clean and does not have grease pooling. In future videos, I'll show how I use half height foil pans under the grates to aid in cleanup and to avoid any extra grease at the bottom. Also see this video Grease Fire v Grease Flareup - th-cam.com/video/VALvHFhWpk4/w-d-xo.html
I think you are better off cooking large quantities of food in this unit, because the amount of grease it puts out helps push the ash down into the ash pan. With the smaller cooks, the ash builds up and blocks the grease from dumping into the pan. Then comes the grease fire.
@@SlapYoDaddyBBQ yes I Seen part 1. I won't comment anymore because I'm just learning to BBQ and don't want to be a keyboard cook. I am quickly learning some you tube channels are better than others.
I have had 2 grease fires before - one on my mini wsm and one on my pbc. Flames were shooting out the top of my mini wsm. I caught it in time to pull some of the food. The one in the pbc was char siu pork belly burnt ends and torched about half the belly. Not fun.....Cheers Harry!
Sorry to hear. It happens to all of us pitmasters eventually. No if but when. Hope folks know the difference like these pros explain th-cam.com/video/VALvHFhWpk4/w-d-xo.html
"Those of you who have had a grease fire know what I'm talking about." I agree, a grease fire would have had that entire cooker engulfed in flames. Flare up or residual burn off is no big deal.
Thank you for taking the time to test out the Smoke Fire. You have shown that they can work. I am still going to wait for the upgrades and long term user reviews before I jump in. Refilling after 7 hours is not an issue for me. An overnight of 7-8 hours is about the longest I'd need. Possibly an all day cook while I was at work but I am not comfortable leaving any Pit unattended for that long.
Thank you Harry for a fair and neutral perspective. I read thru nearly all the comments, and didn't see it asked, so I will. Would a higher temp cook be more likely to have a true grease fire? If you slow cooked a bunch of stuff like brisket and pork butt, and finished higher with steaks, wouldn't there be a higher risk of a grease fire? Great video as always!
Thanks for stopping by. Did you see Torture-Test-1? #1 was H-n-F @400F, L-n-S @ 250F, and sear @600F to ignite grease at the end of a 6 hour cook. Please check it out
Can’t comment on the grill. Yet common sense on any pit is to clean after that much grease. Clean those grease channels, crank up to 600 & good to go. If you let grease coagulate & then crank up to 600, you’ll probably have a fire.
CONGRATS ON YOUR SOON-TO-BE 100K SUBSCRIBERS. Truly appreciate the lessons from a competitor’s perspective using consumer cookers. You don’t use huge built-in commercial or plate metal trailer pits, and you SHARE wide-reaching lessons, recipes and experiences that exponentially improves the average man’s knowledge to share the best “BBQ LOVE” they can muster for those they care and love. Thanks!! ( you mentioned in another comment convection and air flow in a kamado vs. another type. Please do a lesson on the different cookers and their strengths as far as the type of meat they excel at from a technical perspective ). You are a good man, Harry. Hope to run into you someday and thank you personally.
Haven't been in yrs. Use to pitch washers there. Oh and eat good food and drink way to much. Still do all those things. Just don't drive the 10 hr round trip. Eat some mud bugs for me.
That was quite an amazing review. I appreciate Harry's candor and his transparency. As he clearly stated, haters gonna hate. I'm on my second weber kettle, just ordered my first WSM (22), and have Traeger 780. The Traeger gets the heaviest use, but looking forward to using Harry's tups and techniques. One of the things I love about Harry's videoa is I never feel like I'm watching an infomercial. It's like I'm at my neighbors house helping cook. Thanks again Harry for posting these, it has saved me from making some awful rookie mistakes. Cheers😁👍
Yeah, he's filling but meanwhile you can totally see the pellets aren't feeding correctly.... not sure what's going on here that's he's ignoring that, but seems very odd to me.
You are correct that it is possible the SF would run out of pellets even though there are still pellets in the hopper. For me, I have no issue refueling after 7 hours compared to my friends who have to put a log into their offset every 40 minutes. Nevertheless, I will test for that condition in future videos. In Video 2, I did not want to risk $250 of meat not cooking as I had to catch a flight to Houston to compete in the world championships. I will test the hopper more fully in the future to see if it runs, without stirring or refuelling, until the hopper is empty. Thanks for stopping by.
I dont understand why everyone is hell bent on giving you instructions on how to make it fail. I can make ANY pit or grill fail. Why would I ever want to do that? There is a fifth group for your list. It's the group you can call gearheads. They are more concerned with the gear itself than the results. This group exists in every culture.
Man Cave Meals I own this grill and there is a lot of hate for some reason. I have had to replace three parts on mine but I’ve been patient and Weber has been on top of it. I was a little worried at first but now that I have about 80 pounds ran through it I’m starting to really enjoy it.
Don't think people are teaching others on how to miss use the device people are showing clear malfunctions of the products,, they are not trying to make icecream ! they are running the unit against to the expected specs which are not been responding to what was promised.
@@wsigona absolutely enjoy the Smokefire. I did call Weber a couple times while doing the firmware. It was a short wait and then I was actually able to resolve while on hold.
Pretty good rules for your channel brother! You have been a great help to me, and I am very grateful for your willingness to share. I really love your videos man. Spread that BBQ love man!!!!
I would like to see you do a review or smoke on a Brinkmann smoker grill. Some of us can't afford a webber smoker grill. Someone made a comment about it and said it wasn't a good smoker grill and I would like to know why or what's wrong with it. Thank you.
A Weber Smokey Mountain starts at around $300 or a Pit Barrel Cooker is $300. You can do great BBQ with a Kettle for $150. You can tease the best out of a Brinkman if you know what you're doing. Remember, it's always about the pitmaster and never the pit.
Mark, everything can cook great bbq once you learn your pit. I had, still have a brinkmann, and here is a trick I used. The amount of square inches coming out of the smoke stack is just about exactly the same as the quarter inch gaps on either side of the top lid. I simply get my fire pit loaded and as soon as I reach my temps I just about completely shut down the smoke stack. The gaps are by the grates and draws the heat/smoke through both ends evenly. Learned my rythm of log frequency and I really have not had an issue with it. Hope that helps! Afterward I purchased wsm and hardly use the brinkmann. Plus I have a weber kettle that I use to smoke as well.
Another great video! I wanted to see this video from you. It looked like it worked well. I also wanted to thank you I did my 1st hot and fast brisket on my WSM and it turned out great! Keep spreading BBQ love!
Lol! Wow Harry I am Group 4, You say you don’t judge although you have branded those like me group 4 Lol! You put allot of restrictions on those responding..lol! Let’s address the real issues Harry. 1. The pellet hopper, the pellets don’t slide or don’t properly feed the auger. That was addressed by you, I believe, correct me or delete me if I’m wrong. 2. The grease , you stated 375 is when grease or animal fat starts on fire. The Smoke Fire channels grease on the right and the left back toward the burn pot. The potential for a grease fire is increased when you do that, not always, but the percentage of chance increases as opposed to taking the grease away from the fire. 3. The Ash, I have put hands on several Smoke fires, the fan that is needed for high heat also blows up from the same slots that are supposed to allow ash to fall through, when operating blows ash up into the lower parts of the grill, on the first cooks not so much noticeable but increases over time as I have seen. This ash will build up and block the grease from falling thru as was witnessed even on yours, not a grease fire but a flare up. If the grease was channeled away from the fire pot the potential would be much less. You even burned yours off, Pellet grills shouldn’t do that, Weber should have 2 modes, one with the flavorizer bars for high heat and a Grease tray to channel the grease off and out of the grill. 4. The controller, did I miss the part when you talked about the WiFi? I apologize for missing that. Weber is the only pellet grill that won’t work without WiFi and updates, no one else in the Pellet Grill market has that issue. I liked your cook, I look forward to more. I have stated that I want to help, help Weber through this, the potential is huge for this grill and with minor adjustments I believe it can be the best! Thanks for your commitment! Tom Horsman.
Tom. I'm a group 2. Harry said in the original video at his subscriber's house that the hopper could be improved. I don't think he's backing off from that. Weber is even making field modifications for people who want that now.; What was useful to me was that the WSF didn't starve itself for the overnight period, which would have been awful. Second, 375 degrees is not the temp that grease ignites by itself. It's a temp where pork fat can ignite with an ignition source (beef fat temp is higher). He's right on the difference between a grease fire and grease flareup. If all of that grease that was in the overflowing grease trap was still in the belly of the WSF and then caught on fire, then that would have been a true grease fire. The flare-up we saw here doesn't qualify....not even close. The ash buildup you speak of shouldn't be an issue if you actually clean the grill like the documentation says. You can't go with a dirty grill if you don't want unwelcome surprises. Lastly, the reason Wifi is mandated is to get the latest version of the firmware in people's hands since its likely that these computers were assembled months ago with beta software (or earlier builds).
Sevenfeet0 Wow, interesting, field modifications? Please explain.. taking the grease,, oh I’m sorry, animal fat away from the Fire was my point as it always has been. Please don’t do the thing where you try to make something else from the original point which has always been with me to take the grease,,, animal fat away from the fire pot. That’s what I said back in December and that’s what I still say today. That is a design flaw, from a safety stand point you lesson the chance of a “flare up” “ grease fire “, when you take the grease “ animal fat” away from the fire. Not expecting you to except that, The Firmware update is being touted as if it’s revolutionary when in fact it’s an another example of how Weber wasn’t ready for this to be released. Another example is the amount of assembly required which is unbelievable if you compare it to other pellet grills on the market. I can keep on going here,, I’ve said it before and I’ll say it again, All I want to do is help. The potential is there with this product, it just needs to be fine tuned. And I can Help. Thanks for commenting!
Thanks Tom Horsman for stopping by and taking time to leave a comment. 1. Yes, you are right, I agree the hopper design could be improved as I reloaded pellets in hour number 7. In a future video, I will test whether the SF will run until it is out of fuel, without stirring the hopper. I did not want to risk being asleep and letting $250 of meat not cook properly. 2. Yes, the design has the pellet ash falling through the grate holes at the bottom of fire pot into an incline stainless chute below the fire pot into the ash catcher below (sorta homage to the butterfly wiper in in the one-touch Kettle). The grease flows into drain holes on the left and right of the fire pot. Keep in mind the entire fire pot assembly is elevated a few inches in the unit. If the drain holes are clogged, the grease could potentially build up at the bottom of the SF. Embers from the elevated fire pot could potentially heat the grease buildup sufficiently to ignite which happens around 375F to 450F depending on the type of animal fat you are rendering into the SF. In Torture-Test-1, I specifically tested that condition by doing a H-n-F followed by L-n-S followed by 600F sear after 6 hours of grease buildup to try to ignite the grease. It passed. No L or R drain hole clog and no fire. In Torture-Test-2, I did 12-hour all L-n-S cook with unwrapped meats. I generated about 12 cups of oil from 65 lb of meat which I think exceeded the design specs and about 3 tablespoons of oil that dripped on my floor. After 12-hours, my left drain hole was open and my right drain hole had accumulated some ash around it. I noted a 1.5 inch-high flare-up which burned about 100 seconds before it went out. No issue with flare up the left grease drain hole. There was also more grease at the bottom of the SF but not more flareups at the end of my 12-hour test. 3. I read your notes on the ash and the various questions you have on the integration of the fan algorithms and auger algorithms. I have to refer you to the Weber engineers as I'm not an expert on PID workings. I know I don't know because in my day job, I work with electrical and process engineers who program PLCs for RTUs in our $50M SCADA control system. 4. I did not torture test the WiFi and electronics yet in my Test 1 and 2 so I can't comment much about its inner WiFi connectivity workings and cooking software. I do IT for a living and after working with switches, routers, load balances, RF and microwave systems all day, when I cook barbecue, I'm happy with an on-off-temp knob which Weber provided. When I muster the energy, I'll play with the electronics so stay tuned for future episodes. Thanks for your questions and I look forward to your reply. Respectfully, Harry Soo
Harry Soo Thanks Harry! A professional response is what I expected and a professional response is what you delivered. Looking forward to more videos. Thanks for taking the time and sharing. I appreciate it.
Tom Horsman he ran it for twelve hours and said he didn’t have any issue with the pellets. Given the amount of grease he produced from 65 pounds of meat, if a grease fire could happen, don’t you think it would have happened? He also said he didn’t have any ash flying around and I didn’t see any in his video.
Absolutely love your post. Thanks for all you share with us. I am a WSM guy, have a Myron Mixon Pellet Grill, but the best flavored smoked meats are always on my WSM.
The whole point of a pellet grill is to not have to worry about fire management for long periods of time. You can get on technicalities all you want of what a grease fire is, bottom line the product is not safe to leave on an over night cook. Non the less thanks for running it through the gauntlet.
I offer 2 data points and my analysis. Nothing more nothing less. Your mileage will vary. Buy and cook on what you like and spend your money on what makes you happy.
KY Investigations “not safe” 🤣 , maybe if you’re using it in the basement next to your laundry. I used an old WSM as a burn barrel. So much heat and flames, the grates were glowing red. Cleaned it out and was smoking on it a week later. Enamel coating wasn’t affected in the least. If you want to sleep on an overnight smoke....... 0.25 cent drip pan.
Harry thanks for the weber smokefire videos. I purchased mine for xmas, on sale. Im still learning about it. These videos really help me. What do yiu think about using different brands of plets on the smokefire. Pitboss at walmart and treager at costco are great buys here in Chicago burbs?
The whole idea behind a pellet smoker is the ease of use and maintenance compared to the alternatives - a lazy man’s smoker. I don’t want to be constantly checking on it. Also this whole grease flare up vs fire argument is not entirely accurate as a flare up can become a fire if you aren’t careful. Set it and forget it, that is the way these pellet smokers are being marketed. Weber will eventually get it right but seems they rushed things a bit.
Harry Soo I appreciate your attempt to throw people into “groups” but it rarely works. There are always those who cannot be categorized. If I’m understanding you correctly, group 4 are those who don’t have a WSF and are either Weber haters or folks just trying to stir up controversy. What group are those in the market for a pellet grill who are using YT to research options with no loyalty to one manufacturer or another? Group 5? In recent history of grills/smokers I don’t believe there has been a more polarizing product. There are definitely some Weber haters out there or possibly competitors posing as dissatisfied WSF owners (I would hope they could make better use of their time) but my guess is that the majority of the neigh sayers are simply folks disappointed with what Weber came out with given all the hype. Love your cooking videos!
Henry i have had it 3 weeks EX4 with the upgrades. I am a beginner in bbq and first time pellet grill owner. Almost got the rec Tec and broil king, but when i saw the weber before your videos i was like that is the one. I have cooked a butt, meatballs, ribeyes, stuffed mushrooms, chicken parmesan, lasagna and no issues and everyone loved the flavor. Enough flavor but not overbearing. I am watching to learn. Also did chinese spare ribs which were out of this world
The folks who are cooking and enjoying the EX pellet grills don't have time to post on the Internet so the Group 3 and 4 haters are recycling their gripes on my video comments. Thanks Michael for posting so I am not the LONE VOICE who is having fantastic results with my EX6. Did you see the smoke ring it makes? th-cam.com/video/Z8o_Lv8GZvg/w-d-xo.html
It makes an awesome smoke ring. Like i said I'm new to this and have been watching your basic videos to learn the right way. But like you say "its the cook that makes it" my girlfriend and i have never eaten a brisket so i am going to try it on Friday. I think a lot of the issues may be related to normal maintenance of the grill. You have to take care of it like making your bed in the morning 😆
I debated if I should keep my Smokefire after watching all the early videos. I watched some more after people used over more time and decided to keep and assemble and start cooking. I have posted a video on what I learned after assembling two and seasoning them if you want to see the journey. The hopper already has a fix from Weber they will ship you... th-cam.com/video/rj1fckx4M_E/w-d-xo.html
Nice, I just purchased a gen 1 ex4 for cheap. Do you suggest using a large weber pan in between the flavorizer bars and grate when smoking low and slow? Also, what pellets have you found to work best with SmokeFire?
Okay we get that it was a flare up and not a grease fire, got it, truly got it, understood, got it, heard ya, not a grease fire but a flare up, all good, okay. Got it.
Thanks for stopping by Michael. I try to offer perspectives from pros so my backyard viewers get a broader view of the world of live fire cooking. A pro will approach a cooking challenging differently than a beginner. The goal of my channel is to teach and spread BBQ love.
Harry I love your dedication and honesty in your videos. What I have taken from these videos is if im going to cook at an higher temp after my low and slow cook is clean the oil drip pan area and also the cooking area. There was way to much grease to take a chance cooking at an higher temp after the low and slow. Keep your videos coming Ive used alot of your input on my bbq cooks. Thanks Harry.
When cooking with live fire it's prudent to minimize potential fire situations so keeping your cooker clean is a universal best practice. You can make any smoker fail and there is no perfect smoker or grill. We have come a long way from digging a pit and starting a fire for pit barbecue. Folks used to get injured and burned cooking BBQ. Hard to imagine nowadays a flare up causes a panic and return to the manufacturer!
32:45 that pellet feed would have been stopping soon if you didn't top it off. That is not a true test for the pellet feed. You should had let it go Harry 👎
You are correct. So all I can say is that the hopper ran for 7 hours before I refueled. I will test that in future videos. It ran for 7 hours before I refueled to go to sleep as I did not want to risk $250 of meat with no time to recover as I had to fly to Houston to compete in the world championship. Please be mindful I only have 2 data points so far so my two tests are not conclusive nor representative of the majority of SF owner experiences. Here's a recap of my two tests: 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 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 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
Hi Harry, Thank you a lot for this great test of the SmokeFire. I’m from Austria and the SmokeFire is vstill not available here in Europe. I want to get some asap but was quite shocked as I checked the first review videos of this grill. I really liked both of your test and feel more comfortable ordering one now. (y) I really enjoy your videos in general and want to thank you for your great content. Keep on spreading BBQ love. I give my best trying to use the knowledge you are providing to improve my cooks, even if it is not so easy to get US Cuts here. My family and friends enjoy the results of those effort. Best regards, Philipp
In the end, a successful BBQ is knowing your equipment, understanding how various kinds of meat cook and continually trying to get those two things to work hand in hand. BBQ is a fun activity, and those who get nasty over cooking a piece of meat really need to step back and evaluate their own lives. By the way, I really enjoy the crossover videos that you do with some of the other TH-camrs. Great fun, and you never stop learning. I'll be tackling brisket No. 5 soon. Smoking baby back ribs has been very successful. That is, the family loved them.
Keep spreading BBQ love Mike and keep it inclusive and not exclusive on ideas, approaches, and techniques Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go - Anthony Bourdain (June 25, 1956 - eternity)
Good morning my name is Toby i just acquired the new smoke fire from Weber so far I’ve used it twice I’m a long time owner pellet grill guy, I acquired a Traeger 8 years ago, before pellet grills was as big as they are now, anyway I just subscribed to your channel you seem very educational and detailed, I was wondering what type of pellets did u use during your stress test #2 when u received your grill?... I noticed when u reloaded your hopper at 7 hrs it’s didn’t seem to look like Weber’s pellet packaging?
Hi Harry. I was one of the ones who were critical of your first video where you pulled some of the meats and finished in the oven. Thank you for this video. My only critique of this one is positive - well done!
hey Harry, I'd like to thank you for the energy you put into all your videos, and also for beeing a good teacher. I'm following your channel for quite some time and learned a lot, especially in the beginning. keep up the good work. and thank you for keep posting interesting content.
Henry, I enjoy your thoroughness very much and I like watching your techniques and everything your channel offers. But I subscribed to your channel because on top of that I think you're a pretty good guy.
I use my SYD Jailbird Chicken and SYD All Purpose Love Meat Tender. See my Amazon store link in Description. Here are some rib ideas Competition Ribs - th-cam.com/video/JIdEeZ7x094/w-d-xo.html Coaching Ribs - th-cam.com/video/Ld1A_dPwsw8/w-d-xo.html Livermore Ribs - th-cam.com/video/ua1LQ9DSgOI/w-d-xo.html Harry Grill Ribs - th-cam.com/video/XcIZ2AW4Smo/w-d-xo.html Jenga Ribs - th-cam.com/video/glYiEZuJAhM/w-d-xo.html Rib Crown - th-cam.com/video/ikopYdDtcoA/w-d-xo.html Part 2 Life Skills - th-cam.com/video/AwDa2aG6ERo/w-d-xo.html PBC Keanu Redo - th-cam.com/video/8k71AWdu2Vc/w-d-xo.html Flambe Ribs - th-cam.com/video/od9Fp9ZrZ7s/w-d-xo.html Smithfields - th-cam.com/video/xKWnpAT3730/w-d-xo.html Best Warehouse Rib Brands - th-cam.com/video/V4jjF6K-1D0/w-d-xo.html Beef Shortribs Texas - th-cam.com/video/kXsBusECZIc/w-d-xo.html Beef Shortribs Butter Cola - th-cam.com/video/QHiJpMH1SSQ/w-d-xo.html PBC Beef Short & Back Ribs - th-cam.com/video/-NytABWPvFM/w-d-xo.html Beef Shortrib Single Bone - th-cam.com/video/krPw72boSMQ/w-d-xo.html
Very nice review! Question on brisket, do you remove all fat from the point for burnt ends? I think you did, but it was fast forwarding during that part and I didn’t quite catch it.
I have a RecTec and curious on your opinion on pellet smokers in a competition bbq? I had a Weber Smokey mountain, but got the pellet grill for ease of use for day to day use.
My jury is still out. I just received a new controller and new auger assembly from Weber. I will install them tomorrow and will try again. My SF shut down in the middle of my 1st cook (after burning it in) for unknown reason plus the temp kept jumping around. I also spent the last few days cooking at the Houston Rodeo BBQ Cook off. Good times.
Hey Richard. I just got back from HLSR too. Was the chicken ninja for Waste Management and Firecraft BBQ. No win but had awesome fun. What a fantastic event! Sorry to hear you're in Group 3. Hopefully the new parts from Weber can fix your unit. It sucks when a new pit is not working. Electronics are often the source of problems especially in newly designed ones that need fine-tuning. Only time will tell. Best of luck in your cooks on the SF once you get it going. Let me know if you have questions.
Thank you Harry, much love. I think I needed to see that. I have a smokefire ex4 and in my first two cooks I’ve done a brisket, a few racks of ribs, Texas style turkey breast, and pork belly burnt ends, and they all came out really great. All the negative feedback had me wondering when my problems would start, but it’s been going strong! Thanks for all the knowledge and bbq love !
You're very welcome Vincent. You are in Group 1 so you're OK. Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
Another awesome video, thank you Sir. Harry , I am trying to make a decision between the smoke-fire and the Summit Charcoal grill. I would really like to hear your thoughts and opinion on which one you would purchase.
I have both and I use my EX6 much more as I'm old and lazy. I have a Weber MEGA Throwdown episode for my patrons coming soon on Patreon.com/HarrySoo with WSM v Charcoal Summit v Kettle v SmokeFIre
Dam Harry that was freaking awesome! My mouth is watering! Love your videos brother! That was totally a flare up! Not a oil fire ! Keep up the great work brother!
Thanks for the video Harry. I pre-ordered my smoke-fire in Dec but it has not arrived yet. All the haters are giving me seconds thoughts about my order. This video makes me feel better about my order.
Awesome, thank-you for putting your perspective into to all the posts and videos about the WSF. I have only used mine twice, but my goal is a brisket. A couple of questions; do you ever flip the meat, or rotate position on the grill, especially top to bottom? Tim
@HarrySoo I love and appreciate your videos even if you are in the pocket of big foil. Joking aside i am currently returning a Traeger that has been nothing but problems (product quality issues) but have loved the pellet smoker when I don't want to pull out the WSM. You mentioned you have 3 pellet smokers which one is your favorite. I have heard good things about the Camp Chef from @Everydaybbq but I am concerned with their deflector design with the slots. Would love your opinion too!
In the hands of a skilled pitmaster, the EX can create winning championship BBQ. Of course I only have two data points so far so not conclusive nor represents the majority of EX owner experiences. Stay tuned for more videos soon
I think Weber engineers may think I'm a knucklehead! LOL! Here is a recap of data point 1 and 2 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 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 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
Harry, I really liked the intro. Great respect for someone putting their cards on the table.. I watched Justin's video earlier and now yours. Being an old dude I learned a long time ago not to take the first horse coming out of the barn. I rarely buy any new product coming onto the market until it has been out for at least a year of debugging in the field. Keep up the good work. Even though I have been doing BBQ for 20 years I am still learning.
Thanks for this follow up video Harry, looked like it was working great. The only small issue is the grade of the hopper but filling it up after 7 hours isn't really an issue. You have restored my faith in this product but looking at how much delicious food you cooked at one time has probably led me to purchasing the smaller model. I don't think I will ever need that much real estate. Thanks again.
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
Internet : smokefire doesn't work
Harry Soo : hold my beer
LOL! You are too funny pato man! Are you a one-line comedian! Seriously, you're good.
@@SlapYoDaddyBBQ Harry I've used your guides for years with my WSM - thanks for sharing your experience and knowledge with the community !
Okay, that was funny!!!
Funny, but so true 👍👌
You sir are an asset to the BBQ community! Thank you so much for making these videos Harry!
Thanks Joe. My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo
Finally a review I can get behind , I trust this to be 100% , I also trust that any and all issues SHOULD they arise will be addressed !
Now the reason I came to this conclusion is 100% based on the fact Harry is completely transparent in everything he does , cooks , recipes, and saying first and foremost he bought this with his own money .
Only 2 data points from me so not conclusive. More cooks to come and only time will tell if the EX is any good
@@SlapYoDaddyBBQ Harry , i was watching your reviews of the SmokeFire , you are one of the few TH-camr who does not bitch about this grill and can give an honest assessment . I also understand that you have purchase a second one ?? So basically you would recommend it ?? I had a lecture from a Weber sale rep about the Gen 2 SmokeFire telling me it is working perfectly after the manufacturing changes , your insight one that plz ?
Thank you .
@@alainbrouillette7740 Hey Alain, sorry I don't own a Gen 2 so you have to ask someone who does. I did upgrade my Gen 1 (see New Parts video). Not sure if I have all the Gen 2 improvements.
Weber SmokeFire 1 First look - th-cam.com/video/gr95fKaxpgM/w-d-xo.html
Weber SmokeFire 2 Demo - th-cam.com/video/cNdqeLsugsc/w-d-xo.html
Weber SmokeFire 3 Cook - th-cam.com/video/77QbyfsMVEg/w-d-xo.html
Weber SmokeFire Pt 1 - th-cam.com/video/ALNnTwN2Kak/w-d-xo.html
Weber SmokeFire Pt 2 - th-cam.com/video/jsUri_VoKag/w-d-xo.html
Cleaning SmokeFire Pt 3 - th-cam.com/video/JckrX3YaNHg/w-d-xo.html
Assembly SmokeFire Pt4 -th-cam.com/video/gKgvZyB9lT0/w-d-xo.html
New Parts SmokeFire Pt 5 - th-cam.com/video/0hALlx43clY/w-d-xo.html
Lock washer Pt 5 - th-cam.com/video/vg2TJ9gCfWc/w-d-xo.html
Grease Fire v Grease Flareup - th-cam.com/video/VALvHFhWpk4/w-d-xo.html
Ignore the haters Harry. I personally can attest that your recipes and your blackbelt tips have helped me grow as a backyard bbq “pitmaster.” I am shocked that people would even consider trolling this channel considering a lot of the advice you give can appeal to ALL levels. Keep doing what you’re doing. You are a true inspiration Harry!
Nothin but BBQ love,
Justin Li
The Internet is a full-contact sport Justin. I've been online with my food blog since 2008 even though I've been on TH-cam since 2018.
Tongue-Fu is more powerful than Kung-Fu when dealing with Internet Trolls - Harry Soo
Another group one weber smokefire owner. Hands-down the best pellet cooker I’ve owned out of the three. I’ve done multiple cooks with no issues and will continue the enjoyment for years to come. Thanks Harry for all of your incredible videos and insights on barbecue. You’re a valuable asset for knowledge and enjoyment for so many people. Keep it up, you have a life time friend here.
Thanks for you support and kind words
Great looking cook Harry! I'm guessing that good liberal spritzing now n then is a huge benefit in preventing fires, as well as flushing grease and ash. Great job brother!
I don't think spritzing the meat affects the grease at the bottom of the EX. I generated 12 cups of grease that overflowed the drip pan so I probably exceed the design boundary with 65 lbs of unwrapped meat in my Test 2. I will do a shootout between the EX and my GMG Jim Bosiw soon. Stay tuned
Harry just want say THANK YOU for your real world experinces , I know you have made me a better pitmaster along with countless others , your passion for the lifestyle is infectcus ! This is what reviews should be about , no biais , no spokesman , and experience ! No replacement for real world knowledge ... I hope to own a smokefire soon ! Thanks again
You're very welcome
I too fall into Group 1 all day long, I’ve made a few tweaks to my SF and couldn’t be happier with it. I do agree that SF may not be for everyone but it fits into my bbq arsenal very well! Keep up the videos, enjoy all your content, it’s definitely mentored me the last few years with my bbq journey!
Happy to hear Jared. Live fire cooking needs patience, care, and knowledge not to get hurt or your food burnt.
Really enjoy your videos and how you cook. Watched all the BBQ Pit Masters shows, you have a fan for life.
Thanks Michael. Feel free to checkout my 280 videos across 35 Playlists when you have time! Also exclusive content starting up on Patreon.com/HarrySoo
Theres always gonna be some complaints on grills, its always gonna be this way, thank you for the testing you did.
Happy to help. I only have 2 data points so far so my results are not conclusive nor do they represent the majority of SF owners. I know of folks in Group 3 who are unhappy with their units so I wish them a successful resolution including returning the units
Love Mr. Beans! Watched the whole video Harry. Lots of good info. It's great to see people's different opinions. Good stuff Harry! Cheers
Thanks CJ. Wanna do another tasting episode?
Harry Soo I’m in anytime!
You have gained a lifetime sub. 65lbs of meat torture test - Excellent review 👍
Thanks for being a sub Johner G. When you have time, feel free to browse my 240+ videos 30+ playlists to up your barbecue game.
Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
You are by far my favorite BBQ channel. I love the science, and vast amounts of information. Keep up the great work.
Thanks for your support and kind words. Plenty more videos soon!
Looks like the meat came out great on the Smokefire. However, all definitional hair-splitting on flare-ups vs grease fire aside, this unit is headed for a redesign- especially with grease/ash management.
Chris Drouillard Totally agree. I sent mine back to Weber after over a week of no information from support at all. This grill has great potential, and if I do not buy a Rectec or CampChef before then, I will reconsider version 2. The ash not falling into the bin is the main source of the fatal problem as this is where the grease pools up. The entire promise of this grill was how easy it was to clean, which was not met in any way. Basically, I can to the conclusion that I would have to pull it apart and clean my SF before every cook. My much less expensive Grilla Silverbac has more smoke, better results, and pretty much none of the problems the SF has. Shame on me for being a beta tester.
Not sure if you watched my video before posting your comment. Are you speaking from experience as a Group 3 or Group 4?
Sorry to hear you're in Group 3 Trebz. That is unfortunate. Wish you best of luck to find gear that works for you.
Harry Soo I am sorry too. I wanted this grill to work. The fit and finish outside of the issues that most people are experiencing (fire pot putting more heat to the right, pellets getting stuck and not falling in from the hopper, and grease/ash pooling) the grill looks and feels better than anything else on the market. It sounds like from a couple other videos, Weber is starting to ship a hopper and fire pot fix to customers. I would have been open to waiting a bit, but Weber was entirely unresponsive to fixes that they had in the works, so I was hesitant to keep the grill past the 30 days. Once I see that version 1.1 is stable, I may try it again.
Anon Macintosh I did a few cooks on it. Very little ash went into the bin. I loved the size of it, and the finish, but the problems with mine were pretty much aligned with what many/most people experienced. The grill was not at our main property, so I couldn’t easily wait for Weber to get back to me with potential fixes etc and I didn’t want to risk being stuck with it, so I returned it after about two weeks, and pretty much no feedback from Weber.
Just received mine and watched a few negative videos and you sir and your cooks have changed my mind. I'm glad I bought it and can't wait to get cooking. I love that spritzer as well. Thank you for the great video and info.
Glad I could help
My Rectec and yoder both need a little push now and then to get the pellets into the augers. Shame on everyone bashing this man. Keyboard cooks shouldn't judge! Keep on keepin on Harry!!
Yes I tricked the keyboard cooks to reveal themselves as they don't own pellet cookers so they don't know how long a typical pellet pooper runs before needing pellets. So when the ding the SF for 7 hours, they reveal their cooking experience. Muahaha! Me bad!
I agree on putting food in the oven , or even in a slow cooker to finish. I especially do that in the cold winter months. For me it uses more wood in my offset trying to keep temps when ambient temps are in the 20's and 30's. So I just give it the smoke flavor and form a bark then smother the remaining coals for next time.
We are birds of a feather. I'm cheap and lazy
Thanks for your honest insight, it’s sad to hear you’ve been attacked the way you have. People should be glad your willing to put in the work you do to spread bbq love. You rock and I’ve learned a lot from your channel and I thank you. I’d like your L.A. rub recipe to try out if possible.
Thanks for your support and kind words.
For my LA style brisket, mix 1 cup your fav BBQ rub + 2 TBS granulated garlic + 1/2 tsp cayenne + 1 TBS citric acid + 1 TBS Knorr Pollo powder
Thanks again harry you da man, Have a great day!!!
You are VERY SPECIAL, Harry..a TRUE 'Class Act'' in the world of Smoking/BBQ...I thank you, DEEPLY, for all that you generously share with those seeking a greater understanding of smoking! God Bless, Harry!!..Ron K
Thanks for your support and kind words!
I noticed when you added pellets there was a void by the low fuel sensor. The complaint I hav and some others is that although the hopper has plenty of fuel in it it would run the auger dry. Mine did after 5 hours but didn’t ruin the cook as no matter what type of cooking I’m doing I never leave anything unattended for too long. 5 is the longest as I was sleep.
Anyway. I contacted Weber and they replied the next day informing me they a shipping a hopper accessory to assist in feeding. They said the listen to their grillers and have made this and will ship and send for free.
How do I get one? It like driving a car with a 7 hour tank of gas. My other pellet cookers would not last 7 hours without refueling so I'm not going to ding Weber too severely. Look forward to testing the hopper. Can you lend me yours to test?
Harry Soo I contacted Weber via the app about my problem with supporting photos and video. They emailed me back letting me know they were going to ship me one for free. From the looks of Weber video. It increases the angle but still allow 20 lbs of pellets vs 22 original
Harry Soo if I get it before they confirm they are sending you one I’ll ship it to you ! I’m over people hating on the grill. Most products new to market hav a few kinks. Weber is a great company and they are responding to my complaints and providing reasonable solutions
That torture test of the new Weber SmokeFire was impressive, Mr. Woo! Thanks for your great format and for responding to every comment you receive. Also for not putting up with disrespecting haters. You have a new subscriber after this performance!
Thanks Peter. More EX6 video soon. Here is what I posted so far
Weber SmokeFire 1 First look - th-cam.com/video/gr95fKaxpgM/w-d-xo.html
Weber SmokeFire 2 Demo - th-cam.com/video/cNdqeLsugsc/w-d-xo.html
Weber SmokeFire 3 Cook - th-cam.com/video/77QbyfsMVEg/w-d-xo.html
Weber SmokeFire 1 - th-cam.com/video/ALNnTwN2Kak/w-d-xo.html
Weber SmokeFire 2 - th-cam.com/video/jsUri_VoKag/w-d-xo.html
SmokeFire Corned Beef Walmart - th-cam.com/video/NSSIKicufJE/w-d-xo.html
Grease Fire v Grease Flareup - th-cam.com/video/VALvHFhWpk4/w-d-xo.html
Harry Soo, the only Asian man that I would allow to tell me, a Texan, how to grill! Sooooooey!
LOL! I can claim that I've been granted honorary Texan status from my alma mater Texas Tech and from BBQ contests won in Texas including BBQ Pitmasters Season One where I edged out World Champion Texans Johnny Triggs of Smokin Triggers, Jaime Greer (owner of Jambo Pits), and Paul Peterson (top restaurant chef) in the Season Finale! Guns Up!
I have said on the other channels that it’s not the machine it’s the person cooking.. amazing job and now I ordered my unit thanks!! You are amazing and that was smokin!! Wish I could have had a sample... looking forward to more content on the smokefire.
Thanks Mike for your support and kind words. If you are in the LA area, you can drop by to pickup frozen BBQ. I always have some in the freezer. Let me know if you have questions after you get your SF.
I was really excited about the Smokefire when you and Justin reviewed them but experience has taught me to let other's be the beta testers. I'll stick with my analog charcoal/stick burners in their various forms.
No electronics, I control the air supply, NO electronics. No issues that I don't create myself.
I was the same, but I'm not waiting gonna get a CampChef this spring. All the bugs have been worked out so no beta testing.
@@Trblmkr07 What I don't get is how Weber can be this far off the mark considering how late they are the game. It's not like they had to rush into this. It just seems a really bad idea to have grease flowing towards the firepot blowing flames and burning embers out of it. Recipe for disaster? I think so.
I agree. I like fully manual pits myself. Pellet cookers are handy when I'm too lazy or tired to fire up the pit. I'm a process-efficient and cost-efficient pitmaster. Aka I'm lazy and cheap!
There is no perfect pellet cooker and no perfect pit for that matter. Pick a pit that matches your cooking style and temperament. Some like the zen of putting on a log every 40 minutes and stoking a live fire. Some like to cook using their phone only and come home to an automatically cooked meal. Importantly, have fun regardless of the way you cook and remember that Harry told you it's always the pitmaster and not the pit or meat that makes the difference!
Hey Chris, you mileage will very. My 12-hour cook ran relatively routine with no major issues. If this going to the experience of all SF owners, nope depending of which group they are in - Group 1, 2, 3 or 3.
Love your videos and your energy Harry! It's obvious you love your craft and it shows in all of your vids. I've been inspired by your enthusiasm for great BBQ and your willingness to share some awesome techniques. You truly are doing as you say, "spreading the BBQ love"! Mr. Beans is a very lucky little dog! Thanks Harry!
My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo
@@SlapYoDaddyBBQ ...and I thank you for that and truly appreciate what you do!
This was my 4th pellet cooker. Heed Harry’s good guidance, and test for yourself. In my experience, this thing has real issues, issues that run counter to Weber’s marketing. My firmware updated without issue. Two failed overnight cooks, which I do frequently on weekends, due to Weber pellets ceasing to feed, plus a full fledge grease fire consuming the entire right side of the cooker during shut down following a pork butt, even flaming out the drip pan. It’s a lot of money to spend to beta test. Shame on me, but these issues were the very problem Weber’s marketing claimed to solve (with influencer support). Can it work? Yes. Does it work as intended? Not in my view.
Sorry to hear. If it were me I'd return it if Weber could not fix it. I only have 2 cooks so my tests are not conclusive. Maybe I got lucky who knows. Only time will tell.
I'm only about 10 minutes into this video but gained a ton of respect for you and the way you approached this video. 💪
When you finish my longest ever video, please let me know if you have questions or need more information
Get a Rec Tec if you want a pellet grill people and be done with it. They are awesome
Very true. I love mine!
I have been really happy with my Smokefire so far. I am certain Rec Tec is a good smoker also. I really like all their cooking videos. Wish Weber would do the same.
Go with what works for you and have fun spreading BBQ love.
Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
Keep spreading BBQ love with gear that you have!
Another group 4 person ... lol
This video is so true with life in general! I know a lot and have experienced a lot in life , I will always still consider myself a decent cook but will always be a student in my journey learning how to cook !!! As well as the values of life !
You're amazing Harry!!
I love you !
Love you too Brian Portela! Keep spreading BBQ love!
60 pounds of meat later, and still their are complaints. :( Thank you for your integrity and real world experiences! I'd love to see your review of the new Spider 22 Kettle pellit attachment, that's the new pellit option that I find most interesting.
Read about the Spider 22. Sound interesting. Thanks for stopping by my channel.
Hey Max, thanks for watching. I suggest you find a friend with an SF and cook on one first before buying. It's a lot of money and you want to be sure you test drive the car before you buy. Just my $0.02.
Some people were leaving nasty comments on my channel and also though a few FB groups. I really like how you stated you would block them. It's a great idea. I'll have to start doing that when I come across trolls or flat out rude people on my channel. Keep up the great work Harry! You're an inspiration.
My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo
Group 1 here.... I’ve been super pleased with mine so far.
LOL! I hope more folks who got their SF to work will chime in as I am guessing that Group 1 is a larger group than Group 3? Only time will tell.
I'm also very Happy with my Smokefire. I'm going on 2 weeks now, and no issues. I've cooked everything on it from Chicken to Ribs, to Steaks.
Same!
WoW! Thank you SO MUCH for your thorough, insightful and helpful test and review of the Weber SmokeFire grill.
Love your channel and appreciate the opportunity to learn from you.
Thanks for watching Dave!
This is a great and informative review from someone who understands grilling!
Thanks Harry, I’m going to go pick myself up a smokefire! I am happy to see a thorough review from a great BBQ enthusiast!
Happy to share my perspectives. I suggest you find a friend with an SF and do a test drive if you can first before spending $1,200. I did!
And question - I do a ton of briskets and pork butts. I Always cook till bark set and then wrap in foil (rehydrate, etc). There are so many views on wrapping and in what. If you were to cook for friends and wanted the absolute best product (not necessarily competition), would you wrap and if so foil or butcher paper???
I like foil. My guests pect comp level food 100% of the time so I can't get away with backyard or catering quality barbecue. I'm cursed with finicky eaters! 🤔🤔🤔
@@SlapYoDaddyBBQ - thanks! Yes, I have dialed in the flavors and tenderness but am always tinkering. Appreciate all of the tips throughout the years and if you are ever in the PHX area....
If anyone says anything bad about Harry they really don’t know Harry. Could there be a nicer guy in the bbq community, idk man. Harry is legit.
Thanks for your support and kind words. Stay Home. Stay Alive. Cook BBQ!
Hey Harry what are you thoughts on the green mountain versus the smokefire? I have a GMG but this smokefire looks like it turned out an amazing cook of that 65 pounds of meat. Bark looked incredible .
@@tokenfatfriend68 Glad you asked. I'm editing my Throwdown of my EX6 against my Jim Bowie. Will post soon so please subscribe and click the bell to be notified when I do.
Great video Harry. Happy to see you getting fantastic results with this cooker!
Thanks Brad. Only 2 data points so far. More soon
I know for me personally, I couldn't have asked for a more thorough torture test. The SF worked remarkably well. I KNOW alot of effort went in to this test and right before flying out for one of the biggest BBQ contests in the country. I hope you enjoyed your visit to Houston. Your passion for this craft that we love is infectious. I'm looking forward to your video on the HLSR. Truly a mecca for BBQ lovers from all over the World. 🔥🔥❤
Thanks John. Awesome time with awesome people in Houston.
Harry, thank you for another great video brother! If you have time, please answer the following question: Can flare ups lead to a grease fire, and if you have a flare up would you say that a grease fire is much more likely to occur? While watching the video, I was afraid that all that grease in the grease pan below could go up in flames at any moment. Thanks again.
Yes, grease will flash at 375F so when you cook with live fire, you have to know what you are doing. Ensure the EX6 is clean and does not have grease pooling. In future videos, I'll show how I use half height foil pans under the grates to aid in cleanup and to avoid any extra grease at the bottom. Also see this video Grease Fire v Grease Flareup - th-cam.com/video/VALvHFhWpk4/w-d-xo.html
I think you are better off cooking large quantities of food in this unit, because the amount of grease it puts out helps push the ash down into the ash pan. With the smaller cooks, the ash builds up and blocks the grease from dumping into the pan. Then comes the grease fire.
Sure can do. What is the test you want me to try? I'll call it the Dar C test. BTW do you own a SF or a pellet cooker?
Maybe try a higher temp (over 450) cook to look for ash. More fire, fuel and fan.
Did you see test1 yet?
@@SlapYoDaddyBBQ yes I Seen part 1. I won't comment anymore because I'm just learning to BBQ and don't want to be a keyboard cook. I am quickly learning some you tube channels are better than others.
I have had 2 grease fires before - one on my mini wsm and one on my pbc. Flames were shooting out the top of my mini wsm. I caught it in time to pull some of the food. The one in the pbc was char siu pork belly burnt ends and torched about half the belly. Not fun.....Cheers Harry!
Sorry to hear. It happens to all of us pitmasters eventually. No if but when. Hope folks know the difference like these pros explain th-cam.com/video/VALvHFhWpk4/w-d-xo.html
"Those of you who have had a grease fire know what I'm talking about." I agree, a grease fire would have had that entire cooker engulfed in flames. Flare up or residual burn off is no big deal.
Here are some experts who chimed in: th-cam.com/video/VALvHFhWpk4/w-d-xo.html
Thank you for taking the time to test out the Smoke Fire. You have shown that they can work. I am still going to wait for the upgrades and long term user reviews before I jump in. Refilling after 7 hours is not an issue for me. An overnight of 7-8 hours is about the longest I'd need. Possibly an all day cook while I was at work but I am not comfortable leaving any Pit unattended for that long.
Thanks for watching
Thank you Harry for a fair and neutral perspective. I read thru nearly all the comments, and didn't see it asked, so I will. Would a higher temp cook be more likely to have a true grease fire? If you slow cooked a bunch of stuff like brisket and pork butt, and finished higher with steaks, wouldn't there be a higher risk of a grease fire? Great video as always!
Thanks for stopping by. Did you see Torture-Test-1? #1 was H-n-F @400F, L-n-S @ 250F, and sear @600F to ignite grease at the end of a 6 hour cook. Please check it out
Can’t comment on the grill. Yet common sense on any pit is to clean after that much grease. Clean those grease channels, crank up to 600 & good to go. If you let grease coagulate & then crank up to 600, you’ll probably have a fire.
Did you see video 1?
CONGRATS ON YOUR SOON-TO-BE 100K SUBSCRIBERS. Truly appreciate the lessons from a competitor’s perspective using consumer cookers. You don’t use huge built-in commercial or plate metal trailer pits, and you SHARE wide-reaching lessons, recipes and experiences that exponentially improves the average man’s knowledge to share the best “BBQ LOVE” they can muster for those they care and love. Thanks!! ( you mentioned in another comment convection and air flow in a kamado vs. another type. Please do a lesson on the different cookers and their strengths as far as the type of meat they excel at from a technical perspective ). You are a good man, Harry. Hope to run into you someday and thank you personally.
Thanks for your support and kind words Acera!
Welcome to Houston Harry.
Thanks Pepper! Awesome with an awesome crew! This is definitely a bucket list event to cook in.
@@SlapYoDaddyBBQ Hell you were for the Houston live stock Cook Off? I was up there last night wish I would have known
Haven't been in yrs. Use to pitch washers there. Oh and eat good food and drink way to much. Still do all those things. Just don't drive the 10 hr round trip. Eat some mud bugs for me.
Wow! Very intelligently and eloquently said intro. Much respect for your mindset Harry!
Thanks roadrunner
Like always Harry awesome content im sticking with my stick burner.
Yes, I agree Chatito. There is much to be said about manual cookers. What kind of offset do you use?
@@SlapYoDaddyBBQ just a regular offset smoker its a 150 gallon.
That was quite an amazing review. I appreciate Harry's candor and his transparency. As he clearly stated, haters gonna hate. I'm on my second weber kettle, just ordered my first WSM (22), and have Traeger 780. The Traeger gets the heaviest use, but looking forward to using Harry's tups and techniques. One of the things I love about Harry's videoa is I never feel like I'm watching an infomercial. It's like I'm at my neighbors house helping cook. Thanks again Harry for posting these, it has saved me from making some awful rookie mistakes. Cheers😁👍
Cheers William. Let's get more data points and share them so we all learn and grow together. Much love!
If you didnt top off the pellets it would of no doubt stopped feeding.....
Yeah, he's filling but meanwhile you can totally see the pellets aren't feeding correctly.... not sure what's going on here that's he's ignoring that, but seems very odd to me.
You are correct that it is possible the SF would run out of pellets even though there are still pellets in the hopper. For me, I have no issue refueling after 7 hours compared to my friends who have to put a log into their offset every 40 minutes.
Nevertheless, I will test for that condition in future videos. In Video 2, I did not want to risk $250 of meat not cooking as I had to catch a flight to Houston to compete in the world championships. I will test the hopper more fully in the future to see if it runs, without stirring or refuelling, until the hopper is empty. Thanks for stopping by.
I’m sure Weber has a Fix for this. I highly doubt they wouldn’t address it.
They have great customer service and have always come through
Thanks for the video thanks for clearing things up about grease fire and flareups 👍
@@mkawakam I have a Jim Bowie and I've run it down until the low pellet beep comes on. Let me test the SF to see how long it will run
Wow Harry ! I've never seen so many different styles of meat and one grill. Keep making these great videos.
Thanks Muxall for stopping by. Plenty more crazy recipes coming soon
Mr Beans is such a good boy!
Mr. Beans sends love and hugs!
Very comprehensive Harry. I don't yet own the smoke fire but I am getting convinced that I should at least seriously consider it.
Hey Mike, wait for more tests before you pull the trigger
@@SlapYoDaddyBBQ Thank you Harry will do I'm in no hurry.
I dont understand why everyone is hell bent on giving you instructions on how to make it fail. I can make ANY pit or grill fail. Why would I ever want to do that? There is a fifth group for your list. It's the group you can call gearheads. They are more concerned with the gear itself than the results. This group exists in every culture.
You are right. Very astute. I will add gear heads to a new Group 5.
Man Cave Meals I own this grill and there is a lot of hate for some reason. I have had to replace three parts on mine but I’ve been patient and Weber has been on top of it. I was a little worried at first but now that I have about 80 pounds ran through it I’m starting to really enjoy it.
Don't think people are teaching others on how to miss use the device people are showing clear malfunctions of the products,, they are not trying to make icecream ! they are running the unit against to the expected specs which are not been responding to what was promised.
Eduardo Vega buy the traeger timberline then. My 850 has had zero failures of any kind in the 2 years i have had it.
Man Cave Meals I own a Traeger no grease fires 🔥 :)
Thanks For the video Harry. I have been smoking on mine for the last two weeks. No issues. Great information as usual. Thanks
Happy to hear you're in Group 1!
My SmokeFire will be here Wednesday. I watched every grill video that I could find and nothing I saw scared me away. 🍺 🍖 🔥 😎
I did a video after I assembled two yesterday. I have a few helpful tips in there not mentioned by Weber and a few that are.
Riverwoods BBQ Very cool thank you.👍
@@wsigona absolutely enjoy the Smokefire. I did call Weber a couple times while doing the firmware. It was a short wait and then I was actually able to resolve while on hold.
Welcome to live fire cooking where the pitmaster cannot cook on autopilot with a phone!
Pretty good rules for your channel brother! You have been a great help to me, and I am very grateful for your willingness to share. I really love your videos man. Spread that BBQ love man!!!!
Thanks for your support and kind words. Just trying to keep things civil and let everyone voice opinions!
I would like to see you do a review or smoke on a Brinkmann smoker grill. Some of us can't afford a webber smoker grill. Someone made a comment about it and said it wasn't a good smoker grill and I would like to know why or what's wrong with it. Thank you.
A Weber Smokey Mountain starts at around $300 or a Pit Barrel Cooker is $300. You can do great BBQ with a Kettle for $150. You can tease the best out of a Brinkman if you know what you're doing. Remember, it's always about the pitmaster and never the pit.
@@SlapYoDaddyBBQ poor Justin!
Mark, everything can cook great bbq once you learn your pit. I had, still have a brinkmann, and here is a trick I used. The amount of square inches coming out of the smoke stack is just about exactly the same as the quarter inch gaps on either side of the top lid. I simply get my fire pit loaded and as soon as I reach my temps I just about completely shut down the smoke stack. The gaps are by the grates and draws the heat/smoke through both ends evenly. Learned my rythm of log frequency and I really have not had an issue with it. Hope that helps! Afterward I purchased wsm and hardly use the brinkmann. Plus I have a weber kettle that I use to smoke as well.
Another great video! I wanted to see this video from you. It looked like it worked well. I also wanted to thank you I did my 1st hot and fast brisket on my WSM and it turned out great! Keep spreading BBQ love!
Happy to help Chad!
Lol! Wow Harry I am Group 4, You say you don’t judge although you have branded those like me group 4 Lol! You put allot of restrictions on those responding..lol! Let’s address the real issues Harry. 1. The pellet hopper, the pellets don’t slide or don’t properly feed the auger. That was addressed by you, I believe, correct me or delete me if I’m wrong. 2. The grease , you stated 375 is when grease or animal fat starts on fire. The Smoke Fire channels grease on the right and the left back toward the burn pot. The potential for a grease fire is increased when you do that, not always, but the percentage of chance increases as opposed to taking the grease away from the fire. 3. The Ash, I have put hands on several Smoke fires, the fan that is needed for high heat also blows up from the same slots that are supposed to allow ash to fall through, when operating blows ash up into the lower parts of the grill, on the first cooks not so much noticeable but increases over time as I have seen. This ash will build up and block the grease from falling thru as was witnessed even on yours, not a grease fire but a flare up. If the grease was channeled away from the fire pot the potential would be much less. You even burned yours off, Pellet grills shouldn’t do that, Weber should have 2 modes, one with the flavorizer bars for high heat and a Grease tray to channel the grease off and out of the grill. 4. The controller, did I miss the part when you talked about the WiFi? I apologize for missing that. Weber is the only pellet grill that won’t work without WiFi and updates, no one else in the Pellet Grill market has that issue. I liked your cook, I look forward to more. I have stated that I want to help, help Weber through this, the potential is huge for this grill and with minor adjustments I believe it can be the best! Thanks for your commitment! Tom Horsman.
Tom. I'm a group 2. Harry said in the original video at his subscriber's house that the hopper could be improved. I don't think he's backing off from that. Weber is even making field modifications for people who want that now.; What was useful to me was that the WSF didn't starve itself for the overnight period, which would have been awful. Second, 375 degrees is not the temp that grease ignites by itself. It's a temp where pork fat can ignite with an ignition source (beef fat temp is higher). He's right on the difference between a grease fire and grease flareup. If all of that grease that was in the overflowing grease trap was still in the belly of the WSF and then caught on fire, then that would have been a true grease fire. The flare-up we saw here doesn't qualify....not even close. The ash buildup you speak of shouldn't be an issue if you actually clean the grill like the documentation says. You can't go with a dirty grill if you don't want unwelcome surprises. Lastly, the reason Wifi is mandated is to get the latest version of the firmware in people's hands since its likely that these computers were assembled months ago with beta software (or earlier builds).
Sevenfeet0 Wow, interesting, field modifications? Please explain.. taking the grease,, oh I’m sorry, animal fat away from the Fire was my point as it always has been. Please don’t do the thing where you try to make something else from the original point which has always been with me to take the grease,,, animal fat away from the fire pot. That’s what I said back in December and that’s what I still say today. That is a design flaw, from a safety stand point you lesson the chance of a “flare up” “ grease fire “, when you take the grease “ animal fat” away from the fire. Not expecting you to except that, The Firmware update is being touted as if it’s revolutionary when in fact it’s an another example of how Weber wasn’t ready for this to be released. Another example is the amount of assembly required which is unbelievable if you compare it to other pellet grills on the market. I can keep on going here,, I’ve said it before and I’ll say it again, All I want to do is help. The potential is there with this product, it just needs to be fine tuned. And I can Help. Thanks for commenting!
Thanks Tom Horsman for stopping by and taking time to leave a comment.
1. Yes, you are right, I agree the hopper design could be improved as I reloaded pellets in hour number 7. In a future video, I will test whether the SF will run until it is out of fuel, without stirring the hopper. I did not want to risk being asleep and letting $250 of meat not cook properly.
2. Yes, the design has the pellet ash falling through the grate holes at the bottom of fire pot into an incline stainless chute below the fire pot into the ash catcher below (sorta homage to the butterfly wiper in in the one-touch Kettle). The grease flows into drain holes on the left and right of the fire pot. Keep in mind the entire fire pot assembly is elevated a few inches in the unit. If the drain holes are clogged, the grease could potentially build up at the bottom of the SF. Embers from the elevated fire pot could potentially heat the grease buildup sufficiently to ignite which happens around 375F to 450F depending on the type of animal fat you are rendering into the SF. In Torture-Test-1, I specifically tested that condition by doing a H-n-F followed by L-n-S followed by 600F sear after 6 hours of grease buildup to try to ignite the grease. It passed. No L or R drain hole clog and no fire. In Torture-Test-2, I did 12-hour all L-n-S cook with unwrapped meats. I generated about 12 cups of oil from 65 lb of meat which I think exceeded the design specs and about 3 tablespoons of oil that dripped on my floor. After 12-hours, my left drain hole was open and my right drain hole had accumulated some ash around it. I noted a 1.5 inch-high flare-up which burned about 100 seconds before it went out. No issue with flare up the left grease drain hole. There was also more grease at the bottom of the SF but not more flareups at the end of my 12-hour test.
3. I read your notes on the ash and the various questions you have on the integration of the fan algorithms and auger algorithms. I have to refer you to the Weber engineers as I'm not an expert on PID workings. I know I don't know because in my day job, I work with electrical and process engineers who program PLCs for RTUs in our $50M SCADA control system.
4. I did not torture test the WiFi and electronics yet in my Test 1 and 2 so I can't comment much about its inner WiFi connectivity workings and cooking software. I do IT for a living and after working with switches, routers, load balances, RF and microwave systems all day, when I cook barbecue, I'm happy with an on-off-temp knob which Weber provided. When I muster the energy, I'll play with the electronics so stay tuned for future episodes.
Thanks for your questions and I look forward to your reply. Respectfully, Harry Soo
Harry Soo Thanks Harry! A professional response is what I expected and a professional response is what you delivered. Looking forward to more videos. Thanks for taking the time and sharing. I appreciate it.
Tom Horsman he ran it for twelve hours and said he didn’t have any issue with the pellets. Given the amount of grease he produced from 65 pounds of meat, if a grease fire could happen, don’t you think it would have happened? He also said he didn’t have any ash flying around and I didn’t see any in his video.
Absolutely love your post. Thanks for all you share with us. I am a WSM guy, have a Myron Mixon Pellet Grill, but the best flavored smoked meats are always on my WSM.
WSM = Winner!
The whole point of a pellet grill is to not have to worry about fire management for long periods of time. You can get on technicalities all you want of what a grease fire is, bottom line the product is not safe to leave on an over night cook. Non the less thanks for running it through the gauntlet.
I offer 2 data points and my analysis. Nothing more nothing less. Your mileage will vary. Buy and cook on what you like and spend your money on what makes you happy.
KY Investigations “not safe” 🤣 , maybe if you’re using it in the basement next to your laundry. I used an old WSM as a burn barrel. So much heat and flames, the grates were glowing red. Cleaned it out and was smoking on it a week later. Enamel coating wasn’t affected in the least. If you want to sleep on an overnight smoke....... 0.25 cent drip pan.
Harry thanks for the weber smokefire videos. I purchased mine for xmas, on sale. Im still learning about it. These videos really help me. What do yiu think about using different brands of plets on the smokefire. Pitboss at walmart and treager at costco are great buys here in Chicago burbs?
Glad you like them! The ones in Costco and Sams work well. I also like the Jaxx by Jealous Devil.
As always great content my brother !
Thanks for stopping by Desmund.
A wise pitmaster does enough. An unwise one either does too little or too much - Harry Soo
Harry Soo you went above and beyond put a little ASMR in there in the process. shoot me that Korean short rib marinade if you get a chance.
Grerat Video and lessons Harry, many thanks and keep up the great job.
Thanks Mike
The whole idea behind a pellet smoker is the ease of use and maintenance compared to the alternatives - a lazy man’s smoker. I don’t want to be constantly checking on it. Also this whole grease flare up vs fire argument is not entirely accurate as a flare up can become a fire if you aren’t careful. Set it and forget it, that is the way these pellet smokers are being marketed. Weber will eventually get it right but seems they rushed things a bit.
Thanks for stopping by Brian. I'm typing a response to your comment. So that I can get you an accurate response, which Group are you in?
Harry Soo What do you mean by Group? I am in the market for a pellet grill/smoker and have been watching reviews on the various manufacturers.
Yes I had 12 cups in drip pan and 3 tablespoons on the floor. I shared my observations accurately and provided my opinion.
Harry Soo I appreciate your attempt to throw people into “groups” but it rarely works. There are always those who cannot be categorized. If I’m understanding you correctly, group 4 are those who don’t have a WSF and are either Weber haters or folks just trying to stir up controversy. What group are those in the market for a pellet grill who are using YT to research options with no loyalty to one manufacturer or another? Group 5? In recent history of grills/smokers I don’t believe there has been a more polarizing product. There are definitely some Weber haters out there or possibly competitors posing as dissatisfied WSF owners (I would hope they could make better use of their time) but my guess is that the majority of the neigh sayers are simply folks disappointed with what Weber came out with given all the hype. Love your cooking videos!
Henry i have had it 3 weeks EX4 with the upgrades. I am a beginner in bbq and first time pellet grill owner. Almost got the rec Tec and broil king, but when i saw the weber before your videos i was like that is the one. I have cooked a butt, meatballs, ribeyes, stuffed mushrooms, chicken parmesan, lasagna and no issues and everyone loved the flavor. Enough flavor but not overbearing. I am watching to learn. Also did chinese spare ribs which were out of this world
The folks who are cooking and enjoying the EX pellet grills don't have time to post on the Internet so the Group 3 and 4 haters are recycling their gripes on my video comments. Thanks Michael for posting so I am not the LONE VOICE who is having fantastic results with my EX6. Did you see the smoke ring it makes? th-cam.com/video/Z8o_Lv8GZvg/w-d-xo.html
It makes an awesome smoke ring. Like i said I'm new to this and have been watching your basic videos to learn the right way. But like you say "its the cook that makes it" my girlfriend and i have never eaten a brisket so i am going to try it on Friday. I think a lot of the issues may be related to normal maintenance of the grill. You have to take care of it like making your bed in the morning 😆
I debated if I should keep my Smokefire after watching all the early videos. I watched some more after people used over more time and decided to keep and assemble and start cooking. I have posted a video on what I learned after assembling two and seasoning them if you want to see the journey. The hopper already has a fix from Weber they will ship you... th-cam.com/video/rj1fckx4M_E/w-d-xo.html
Thanks for watching. I left a comment on your video. Let me know if you have questions.
@@SlapYoDaddyBBQ Thanks Harry! Your videos are great thanks for checking out mine! #legend
Nice, I just purchased a gen 1 ex4 for cheap. Do you suggest using a large weber pan in between the flavorizer bars and grate when smoking low and slow? Also, what pellets have you found to work best with SmokeFire?
I use cheap half foil pans and the work well. Keep it grease-free clean and you should be good. I like GMG Gold Blend pellets
Okay we get that it was a flare up and not a grease fire, got it, truly got it, understood, got it, heard ya, not a grease fire but a flare up, all good, okay. Got it.
Thanks for stopping by Michael. I try to offer perspectives from pros so my backyard viewers get a broader view of the world of live fire cooking. A pro will approach a cooking challenging differently than a beginner. The goal of my channel is to teach and spread BBQ love.
@@SlapYoDaddyBBQ Your food looks good. Wish i had a smoker to cook all that food. Keep up the good cooking/smokin'.
Harry I love your dedication and honesty in your videos. What I have taken from these videos is if im going to cook at an higher temp after my low and slow cook is clean the oil drip pan area and also the cooking area. There was way to much grease to take a chance cooking at an higher temp after the low and slow. Keep your videos coming Ive used alot of your input on my bbq cooks. Thanks Harry.
When cooking with live fire it's prudent to minimize potential fire situations so keeping your cooker clean is a universal best practice. You can make any smoker fail and there is no perfect smoker or grill. We have come a long way from digging a pit and starting a fire for pit barbecue. Folks used to get injured and burned cooking BBQ. Hard to imagine nowadays a flare up causes a panic and return to the manufacturer!
32:45 that pellet feed would have been stopping soon if you didn't top it off. That is not a true test for the pellet feed. You should had let it go Harry 👎
You are correct. So all I can say is that the hopper ran for 7 hours before I refueled. I will test that in future videos. It ran for 7 hours before I refueled to go to sleep as I did not want to risk $250 of meat with no time to recover as I had to fly to Houston to compete in the world championship. Please be mindful I only have 2 data points so far so my two tests are not conclusive nor representative of the majority of SF owner experiences. Here's a recap of my two tests:
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 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
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
Hi Harry,
Thank you a lot for this great test of the SmokeFire. I’m from Austria and the SmokeFire is vstill not available here in Europe. I want to get some asap but was quite shocked as I checked the first review videos of this grill. I really liked both of your test and feel more comfortable ordering one now. (y)
I really enjoy your videos in general and want to thank you for your great content. Keep on spreading BBQ love. I give my best trying to use the knowledge you are providing to improve my cooks, even if it is not so easy to get US Cuts here. My family and friends enjoy the results of those effort.
Best regards,
Philipp
Thanks Phil for watching. Love back at you in Austria
In the end, a successful BBQ is knowing your equipment, understanding how various kinds of meat cook and continually trying to get those two things to work hand in hand. BBQ is a fun activity, and those who get nasty over cooking a piece of meat really need to step back and evaluate their own lives.
By the way, I really enjoy the crossover videos that you do with some of the other TH-camrs. Great fun, and you never stop learning. I'll be tackling brisket No. 5 soon. Smoking baby back ribs has been very successful. That is, the family loved them.
Keep spreading BBQ love Mike and keep it inclusive and not exclusive on ideas, approaches, and techniques
Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go - Anthony Bourdain (June 25, 1956 - eternity)
Good morning my name is Toby i just acquired the new smoke fire from Weber so far I’ve used it twice I’m a long time owner pellet grill guy, I acquired a Traeger 8 years ago, before pellet grills was as big as they are now, anyway I just subscribed to your channel you seem very educational and detailed, I was wondering what type of pellets did u use during your stress test #2 when u received your grill?... I noticed when u reloaded your hopper at 7 hrs it’s didn’t seem to look like Weber’s pellet packaging?
I've been using GMG Gold Blend for 12 years. I have two Jim Bowies
Hi Harry. I was one of the ones who were critical of your first video where you pulled some of the meats and finished in the oven. Thank you for this video. My only critique of this one is positive - well done!
Thanks. I only have 2 data points so far. More coming soon.
I love my SmokeFire. Zero issues. Harry love your content keep it up!
Happy to hear. You have more data points than me as I only have 2 cooks on the EX
hey Harry, I'd like to thank you for the energy you put into all your videos, and also for beeing a good teacher. I'm following your channel for quite some time and learned a lot, especially in the beginning. keep up the good work. and thank you for keep posting interesting content.
You're very welcome. Thanks for watching and commenting
Henry, I enjoy your thoroughness very much and I like watching your techniques and everything your channel offers. But I subscribed to your channel because on top of that I think you're a pretty good guy.
Thanks for the sub and your support and kind words!
Thanks for the updated review Harry! Appreciate your videos and advice.
You're very welcome William. Thanks for stopping by.
There is no better way to express love than cooking tender moist barbecue - Harry Soo
Harry which of your seasonings do you like for spare ribs? So i know what to try first.thanks in advance.
I use my SYD Jailbird Chicken and SYD All Purpose Love Meat Tender. See my Amazon store link in Description. Here are some rib ideas
Competition Ribs - th-cam.com/video/JIdEeZ7x094/w-d-xo.html
Coaching Ribs - th-cam.com/video/Ld1A_dPwsw8/w-d-xo.html
Livermore Ribs - th-cam.com/video/ua1LQ9DSgOI/w-d-xo.html
Harry Grill Ribs - th-cam.com/video/XcIZ2AW4Smo/w-d-xo.html
Jenga Ribs - th-cam.com/video/glYiEZuJAhM/w-d-xo.html
Rib Crown - th-cam.com/video/ikopYdDtcoA/w-d-xo.html
Part 2 Life Skills - th-cam.com/video/AwDa2aG6ERo/w-d-xo.html
PBC Keanu Redo - th-cam.com/video/8k71AWdu2Vc/w-d-xo.html
Flambe Ribs - th-cam.com/video/od9Fp9ZrZ7s/w-d-xo.html
Smithfields - th-cam.com/video/xKWnpAT3730/w-d-xo.html
Best Warehouse Rib Brands - th-cam.com/video/V4jjF6K-1D0/w-d-xo.html
Beef Shortribs Texas - th-cam.com/video/kXsBusECZIc/w-d-xo.html
Beef Shortribs Butter Cola - th-cam.com/video/QHiJpMH1SSQ/w-d-xo.html
PBC Beef Short & Back Ribs - th-cam.com/video/-NytABWPvFM/w-d-xo.html
Beef Shortrib Single Bone - th-cam.com/video/krPw72boSMQ/w-d-xo.html
Ty very much, just ordered both look forward to trying your season blends.
Very nice review! Question on brisket, do you remove all fat from the point for burnt ends? I think you did, but it was fast forwarding during that part and I didn’t quite catch it.
I have many brisket recipes you can watch at any speed you desire 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
Thank you so much. You have helped me learn alot. Keep up the great work! What's your opinion on Rec Tec pellet grills?
Jason likes it a lot th-cam.com/video/RQe86JRyXnc/w-d-xo.html
I have a RecTec and curious on your opinion on pellet smokers in a competition bbq? I had a Weber Smokey mountain, but got the pellet grill for ease of use for day to day use.
Its always about the pitmaster and not the pit. You can win a GC on any pit.
My jury is still out. I just received a new controller and new auger assembly from Weber. I will install them tomorrow and will try again. My SF shut down in the middle of my 1st cook (after burning it in) for unknown reason plus the temp kept jumping around. I also spent the last few days cooking at the Houston Rodeo BBQ Cook off. Good times.
Hey Richard. I just got back from HLSR too. Was the chicken ninja for Waste Management and Firecraft BBQ. No win but had awesome fun. What a fantastic event!
Sorry to hear you're in Group 3. Hopefully the new parts from Weber can fix your unit. It sucks when a new pit is not working. Electronics are often the source of problems especially in newly designed ones that need fine-tuning. Only time will tell. Best of luck in your cooks on the SF once you get it going. Let me know if you have questions.
Thank you Harry, much love. I think I needed to see that. I have a smokefire ex4 and in my first two cooks I’ve done a brisket, a few racks of ribs, Texas style turkey breast, and pork belly burnt ends, and they all came out really great. All the negative feedback had me wondering when my problems would start, but it’s been going strong! Thanks for all the knowledge and bbq love !
You're very welcome Vincent. You are in Group 1 so you're OK.
Barbecue may not be the road to World Peace, but it’s a good start - Anthony Bourdain (June 25, 1956 - eternity)
Another awesome video, thank you Sir. Harry , I am trying to make a decision between the smoke-fire and the Summit Charcoal grill. I would really like to hear your thoughts and opinion on which one you would purchase.
I have both and I use my EX6 much more as I'm old and lazy. I have a Weber MEGA Throwdown episode for my patrons coming soon on Patreon.com/HarrySoo with WSM v Charcoal Summit v Kettle v SmokeFIre
Awesome, thank you.
Thanks for both videos. What brand pellets did you use? I found Weber pellets produced a lot of ash.
Been using GMG for 12 years
Dam Harry that was freaking awesome! My mouth is watering! Love your videos brother! That was totally a flare up! Not a oil fire ! Keep up the great work brother!
Please see my other video also
Grease Fire v Grease Flareup - th-cam.com/video/VALvHFhWpk4/w-d-xo.html
Thanks for the video Harry. I pre-ordered my smoke-fire in Dec but it has not arrived yet. All the haters are giving me seconds thoughts about my order. This video makes me feel better about my order.
Happy to share my 2 data points with you. Good luck and let me know if you have questions
I just loved everything you said especially the explanation in the beginning
Thank You
You are so welcome Leo! Thanks for stopping by.
Awesome, thank-you for putting your perspective into to all the posts and videos about the WSF. I have only used mine twice, but my goal is a brisket. A couple of questions; do you ever flip the meat, or rotate position on the grill, especially top to bottom? Tim
Fat down start to end of cook, Tim
@HarrySoo I love and appreciate your videos even if you are in the pocket of big foil. Joking aside i am currently returning a Traeger that has been nothing but problems (product quality issues) but have loved the pellet smoker when I don't want to pull out the WSM. You mentioned you have 3 pellet smokers which one is your favorite. I have heard good things about the Camp Chef from @Everydaybbq but I am concerned with their deflector design with the slots. Would love your opinion too!
I have GMGs for 12 years. I'll do a throwdown between the Jim Bowie and EX6 soon
@@SlapYoDaddyBBQ Can't wait to see that comparison video, when do you think you will have that video out? The Jim Bowie was also on my short list.
What is your opinion on the amount / quality of smoke flavor from the Smokefire compared to other pellet grills you have used?
In the hands of a skilled pitmaster, the EX can create winning championship BBQ. Of course I only have two data points so far so not conclusive nor represents the majority of EX owner experiences. Stay tuned for more videos soon
Crazy torture testing, ...great cook & video! Thanks for sharing👍
I think Weber engineers may think I'm a knucklehead! LOL!
Here is a recap of data point 1 and 2
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 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
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
Harry, I really liked the intro. Great respect for someone putting their cards on the table.. I watched Justin's video earlier and now yours. Being an old dude I learned a long time ago not to take the first horse coming out of the barn. I rarely buy any new product coming onto the market until it has been out for at least a year of debugging in the field. Keep up the good work. Even though I have been doing BBQ for 20 years I am still learning.
Thank Gary. Like you I'm also learning
Thanks Harry !! Always love your honest opinions ..please keep them coming !!
Thanks Mike. My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo
Thanks for this follow up video Harry, looked like it was working great. The only small issue is the grade of the hopper but filling it up after 7 hours isn't really an issue. You have restored my faith in this product but looking at how much delicious food you cooked at one time has probably led me to purchasing the smaller model. I don't think I will ever need that much real estate. Thanks again.
Wait until I do more tests as I have only 2 data points so far
You are my champion Harry. Love your videos.
Thanks Mike!