Same ole Smokefire

[Tyler6590]

Some people don’t really want help.
Why not take it back? I know they were giving people their money back.

sounds like the software has never been updated either.

Anyone who has a big grease fire is negligent. Animal fat combusts at 375. You simply cannot render boatloads of fat on a low and slow and then crank the thing up to 500-600 degrees. That goes for any cooker.

Great point! Also, for those cooks you want to broil at the end (like chicken) just use a tray. I think the tray has a lot of benefits. You can catch the rendered far, I like to add some apple juice or something similar at the start of the cool to bring a little flavor, and ...easy clean up!

 

[tromano11]

Got my SmokeFire preordered the second I could. It’s been amazing, it was really good after the first couple of updates and once we all realized you should use a grease pan under something like a pork butt.
Once I put the one piece auger chute in its been PERFECT! Low and slow to high heat.
Sorry you have had so many problems.

Sorry, I'm new here but what is the one piece auger chute?

 

[bbqking]

Sorry, I'm new here but what is the one piece auger chute?

It’s the updated version of the auger. Different than the original one that came in the first of the SmokeFire. I’m having my son come change mine out today.

 

[tromano11]

It’s the updated version of the auger. Different than the original one that came in the first of the SmokeFire. I’m having my son come change mine out today.

How much is that? Is it necessary for these to work correctly?

 

[Dassman5]

How much is that? Is it necessary for these to work correctly?

If you have the original auger which is a two-piece system, Weber will ship the replacement one-piece auger assembly which consists of the pellet chute which attaches to the pellet hopper and the auger housing in a single piece. It s free for registered owners as it is part of their upgrade to version 2.

It takes less than 45 minutes to install and comes with great visuals. The original auger consisted of an auger and its round housing that bolted to the auger chute that in-turn bolted to the to the pellet hopper.

 

[C-Smoke]

Wow. What a warm welcome for catpowered. Called a troll and told he doesn't want help by bbq"king". This is not the place for me with jack wagons like that around.

Cat... I too got fed up with my EX6, does not feed pellets at startup half the time unless you use Weber pellets. I also got a Summit and could not be happier with it. Good luck.

 

[Goneincognito]

Wow. What a warm welcome for catpowered. Called a troll and told he doesn't want help by bbq"king". This is not the place for me with jack wagons like that around.

Cat... I too got fed up with my EX6, does not feed pellets at startup half the time unless you use Weber pellets. I also got a Summit and could not be happier with it. Good luck.

Hahaha... That's almost the best first post I've seen.
Welcome to the group! looks like you will bring a lot to the table (if you stick around).
Jack Wagon.. I Will need to remember that one.

 

[Bruno]

Wow. What a warm welcome for catpowered. Called a troll and told he doesn't want help by bbq"king". This is not the place for me with jack wagons like that around.

Cat... I too got fed up with my EX6, does not feed pellets at startup half the time unless you use Weber pellets. I also got a Summit and could not be happier with it. Good luck.

 

[AHoneyman]

Is it necessary for these to work correctly?

Yes, it is. And the software updates are required. bbqking has not been having problems until recently and today he is putting in a new auger. Avoid the problems. Change it now if it is not installed.

 

[Desirae Szloboda]

catpowered, dude, sorry you had so much trouble with the SF. I am glad that Weber tried to help. It seems they had a great idea with the SF but missed on the execution. We purchased our this past summer and we do love it, but also understand why some folks eventually throw their hands up and walk away. We used it twice and the glow plug went bad. Weber replaced it and the auger as well because that was the next thing that failed. The software updates were really hit or miss initially. We're willing to work with it and Weber and they sent us a few gifts for being patient. We've made some amazing food on the EX6 and look forward to many more years of cooking with it. We even had on heck of a mishap with it when we had high winds for several days in a row. The wind got up under the grill cover, lifted it off of the concrete platform we had it on, tossed it several feet and it rolled. We cringed when we saw it, went outside, picked it up, looked it over, put the grates back on and we were pleasantly surprised to find only a small ding in it and a few surface scratches. We've had winds completely wreck several grills. The SF is one tough bugger thankfully! For the fine folks here who seem to be quick to jump on someone like catpowered so quickly, please keep in mind that even the best products can produce lemons from time to time. The SF has had issues, and a good many of them, so it's not much of a stretch to think there are a few lemons out there with gremlins that just won't give up. Cheers!

 

[JpsBBQ]

catpowered, dude, sorry you had so much trouble with the SF. I am glad that Weber tried to help. It seems they had a great idea with the SF but missed on the execution. We purchased our this past summer and we do love it, but also understand why some folks eventually throw their hands up and walk away. We used it twice and the glow plug went bad. Weber replaced it and the auger as well because that was the next thing that failed. The software updates were really hit or miss initially. We're willing to work with it and Weber and they sent us a few gifts for being patient. We've made some amazing food on the EX6 and look forward to many more years of cooking with it. We even had on heck of a mishap with it when we had high winds for several days in a row. The wind got up under the grill cover, lifted it off of the concrete platform we had it on, tossed it several feet and it rolled. We cringed when we saw it, went outside, picked it up, looked it over, put the grates back on and we were pleasantly surprised to find only a small ding in it and a few surface scratches. We've had winds completely wreck several grills. The SF is one tough bugger thankfully! For the fine folks here who seem to be quick to jump on someone like catpowered so quickly, please keep in mind that even the best products can produce lemons from time to time. The SF has had issues, and a good many of them, so it's not much of a stretch to think there are a few lemons out there with gremlins that just won't give up. Cheers!

I don’t think anyone is denying issues, but when a company offers a full refund if your aren’t happy, then you have no reason to complain really. Also I would suggest less aggressive rhetoric on the posters behalf if they wish to be warmly received. The cooker is not a POS, it’s a remarkably versatile instrument. I certainly can understand user frustration, but when one comes out swinging with harsh adjectives and name calling in their initial salvo, it is a bit understandable that their tone is reciprocated.

Again, the company offers a money back program. What more could you ask for? What more could they possibly do to rectify the situation at this point? Nothing is the answer in case anyone is wondering.

 

[bbqking]

Wow. What a warm welcome for catpowered. Called a troll and told he doesn't want help by bbq"king". This is not the place for me with jack wagons like that around.

Cat... I too got fed up with my EX6, does not feed pellets at startup half the time unless you use Weber pellets. I also got a Summit and could not be happier with it. Good luck.

I didn’t say he didn’t want help. I’m just saying if you’re that disappointed in a product. Common sense would say return it. Weber will make it good if nothing else. I just don’t understand. It’s simple really. Maybe he got a lemon? I apologize for coming across short, but I’m pretty direct, if there is an issue, with anything...FIX IT! Don’t keep mucking around in the mullygrubs...life’s to short, enjoy what you got.

 

[AHoneyman]

They were double wrapped with brown sugar apple juice butter and honey.

Guys, I was just reading the above quote and realized with all that sugar any increase in temp could char the hell out of ribs. Might want to change the recipe or procedure for applying the sugar. Just saying.

 

[rwhapham]

Guys, I was just reading the above quote and realized with all that sugar any increase in temp could char the hell out of ribs. Might want to change the recipe or procedure for applying the sugar. Just saying.

If they were wrapped, it would make it far more difficult for the sugar content to char. This is similar to what I often do with ribs. I'll smoke unwrapped with a sugar-less rub. Then put them top down into a bed of butter, brown sugar, and sometimes honey when I wrap to create a glaze of sorts on them. Even at 275F for 2 hours, laying in a bed of sugary goodness, I've never had char when wrapped in butcher paper. Now if you were to unwrap them after that and crank up the heat, then all bets are off.

 

[JpsBBQ]

If they were wrapped, it would make it far more difficult for the sugar content to char. This is similar to what I often do with ribs. I'll smoke unwrapped with a sugar-less rub. Then put them top down into a bed of butter, brown sugar, and sometimes honey when I wrap to create a glaze of sorts on them. Even at 275F for 2 hours, laying in a bed of sugary goodness, I've never had char when wrapped in butcher paper. Now if you were to unwrap them after that and crank up the heat, then all bets are off.

Yeah, I kinda agree. It’s possible that if he was cooking on the main rack and there were a hot spot he could get into a danger area(300+). I always like the upper rack if space allows. Once wrapped there is definitely space on top rack cuz you can pile them tightly together with no ill effects. At that point you are steam tenderizing and sweetening. Smoke and airflow are not at all key. The charring most likely occurs when uncovered and the sugars are directly exposed to heat and drying. I never apply sauce as early as some say. I also closely monitor and limit the time in cooker once removed from foil. It goes from perfect to scorched in short order. Like 10 minutes.