Sharing High and Low Temperatures, Outside Temp, and Type of Pellets used for comparisons

[SmokeMeister]

HI SmokeMeister. Have you cooked anything since yesterday? I seen a reply that suggested an insulation. Is that something you are interested in trying since it is so cold? Also too, I would definitely be letting Weber know about my experience, and I am sure they care about that.

As far as insulation, I think I want to get a couple more cooks under my belt to see how it behaves before going down that route. I'm not against it, just hoping it won't be needed.

For an update on the chuck roast I cooked, I had it set to 225 and it was holding there rock solid. It was only about 2lb, so I had expected it to be under 6hrs based on others I have done. Well, 6hrs came and went and it was still only about 160, so I set it to 250. After 9hrs, it was at 188. This was 1:30 in the morning, so I was getting impatient. I took it off, wrapped it in foil, and put it in the fridge. This morning, I got it out, heated it up and it tasted great, but the texture was more like a tough steak than brisket. No fault of the smoker, but now I know you need to take it all the way to 200+. Lesson learned. The fact that it took so long makes me wonder if the 225 setting was more like 200 actual.

It's snowing now, but maybe tomorrow I will fire it up again and put in several temp probes to see how they are reading vs what the screen says.

 

[Billybo]

As far as insulation, I think I want to get a couple more cooks under my belt to see how it behaves before going down that route. I'm not against it, just hoping it won't be needed.

For an update on the chuck roast I cooked, I had it set to 225 and it was holding there rock solid. It was only about 2lb, so I had expected it to be under 6hrs based on others I have done. Well, 6hrs came and went and it was still only about 160, so I set it to 250. After 9hrs, it was at 188. This was 1:30 in the morning, so I was getting impatient. I took it off, wrapped it in foil, and put it in the fridge. This morning, I got it out, heated it up and it tasted great, but the texture was more like a tough steak than brisket. No fault of the smoker, but now I know you need to take it all the way to 200+. Lesson learned. The fact that it took so long makes me wonder if the 225 setting was more like 200 actual.

It's snowing now, but maybe tomorrow I will fire it up again and put in several temp probes to see how they are reading vs what the screen says.

I'm assuming that your burned through your first bag of pellets or maybe two?

 

[SmokeMeister]

I'm assuming that your burned through your first bag of pellets or maybe two?

Yep, went through almost the full 20lb bag. There is a label on the inside of the hopper that says it goes through 4.67lbs/hr at 600 and I believe it. I had it set at 600 for maybe 1 1/2 -2 hrs in the beginning and it went through a lot. So maybe 6lbs and then 9hrs at 225/250 for the remaining 14lbs? This was with an outside temp of 25 or so.

 

[CoonassBBQ]

Yep, went through almost the full 20lb bag. There is a label on the inside of the hopper that says it goes through 4.67lbs/hr at 600 and I believe it. I had it set at 600 for maybe 1 1/2 -2 hrs in the beginning and it went through a lot. So maybe 6lbs and then 9hrs at 225/250 for the remaining 14lbs? This was with an outside temp of 25 or so.

How does the construction of the chamber feel? I know the sides are double walled which will help with insulation. If you went through 14 lbs at smoking temps in 25 degree weather that’s pretty good. I went through 30 lbs of pellets on my Yoder during a 20 hour cook in 50 degree temps last weekend. I’m excited to get my hands on this cooker.

 

[SmokeMeister]

How does the construction of the chamber feel? I know the sides are double walled which will help with insulation. If you went through 14 lbs at smoking temps in 25 degree weather that’s pretty good. I went through 30 lbs of pellets on my Yoder during a 20 hour cook in 50 degree temps last weekend. I’m excited to get my hands on this cooker.

Construction seems good, I would compare the chamber thickness to the kettles or WSM. I did notice some smoke leaking out in a couple places, but not terrible. The firebox, heat deflector, and flavorizer bars all seem to be built well. There was a little gap between the legs and the body of the cooker, but it isn't too noticeable. But all that being said, this is my first pellet grill, so I don't have a lot to compare with.

 

[CoonassBBQ]

Construction seems good, I would compare the chamber thickness to the kettles or WSM. I did notice some smoke leaking out in a couple places, but not terrible. The firebox, heat deflector, and flavorizer bars all seem to be built well. There was a little gap between the legs and the body of the cooker, but it isn't too noticeable. But all that being said, this is my first pellet grill, so I don't have a lot to compare with.

It took me probably 3 months after I got the Yoder to really have it dialed in on how it cooks. As you mentioned in the earlier post, you had it set at 225 and thought maybe it was more like 200. I started running oven thermometers to see how the heat distribution was, which is not great on a Yoder. Just have to figure out the nuances and adjust accordingly.

 

[Brad S]

Here are the specs on my initial burn in. Michigan in February. Outside air temp 34 deg f. Slight breeze. Weber competition blend pellets. 27 minutes to reach 600. Held 600 for 30 min.

 

[MnLakeBum]

My EX6 just arrived at noon today and I have my first batch of ribs cooking now. It was very windy and 30* today in Minneapolis when I started the ribs at 4pm and the temperature is about 25 now. I didn't try a max temp but the Smokefire is having no trouble holding the temperature very steady at 265. The quality of the smoker seems very solid and I'm impressed so far. I also own two Summit S-670s. One is 11 years old and the other is 2 years old for a different home.

 

[primeone]

My EX6 just arrived at noon today and I have my first batch of ribs cooking now. It was very windy and 30* today in Minneapolis when I started the ribs at 4pm and the temperature is about 25 now. I didn't try a max temp but the Smokefire is having no trouble holding the temperature very steady at 265. The quality of the smoker seems very solid and I'm impressed so far. I also own two Summit S-670s. One is 11 years old and the other is 2 years old for a different home.

That's cold! What kind of temp swings are you seeing?

 

[MnLakeBum]

That's cold! What kind of temp swings are you seeing?

I haven't had time yet to put multiple thermometers in the grill to measure for temp uniformity. The Weber thermometer stayed at my set temp of 265. It would drop to 195 when I opened the hood each hour to spritz but after a few minutes would be back up to 265. The ribs turned out great and I'm super excited to try some chicken and salmon tomorrow!

 

[MnLakeBum]

I tested out the max temp on my new EX6 this morning since the temperature was 17* outside and overcast. I'm happy to report that it got up to the 500* mark in about 10 minutes and did reach 600* after about 20 minutes. For confirmation I had an oven thermometer inside in the middle of the main grates and that was pegged right at 600*. Very impressive that this will reach 600* at this cold temperature!

 

[SmokeMeister]

I tested out the max temp on my new EX6 this morning since the temperature was 17* outside and overcast. I'm happy to report that it got up to the 500* mark in about 10 minutes and did reach 600* after about 20 minutes. For confirmation I had an oven thermometer inside in the middle of the main grates and that was pegged right at 600*. Very impressive that this will reach 600* at this cold temperature!

Good to hear this. Do you notice a lot of air leakage? Or is most of it coming out the back vents? Trying to decide how much I want to try fixing mine vs maybe returning it. I emailed Weber yesterday, but haven't heard back yet. One of the main reasons I pulled the trigger on a pellet grill was the ability to get to 600. I don't feel like I should have to settle for 380 after spending $1300.

 

[MnLakeBum]

Good to hear this. Do you notice a lot of air leakage? Or is most of it coming out the back vents? Trying to decide how much I want to try fixing mine vs maybe returning it. I emailed Weber yesterday, but haven't heard back yet. One of the main reasons I pulled the trigger on a pellet grill was the ability to get to 600. I don't feel like I should have to settle for 380 after spending $1300.

Although I didn't watch it that closely with the cold temperature, I did not notice much air leakage, most all was coming out the back vents.

 

[Jesse749]

I also did not notice much air leakage on mine. There was a little smoke coming out around the lid initially but not much.

 

[Brad S]

Good to hear this. Do you notice a lot of air leakage? Or is most of it coming out the back vents? Trying to decide how much I want to try fixing mine vs maybe returning it. I emailed Weber yesterday, but haven't heard back yet. One of the main reasons I pulled the trigger on a pellet grill was the ability to get to 600. I don't feel like I should have to settle for 380 after spending $1300.

No you shouldn't have to settle on 380. I'm in Michigan and it hits 600 with the same weather conditions. One thing you might do is revisit sections 24-27 in the assembly instructions. Maybe something isn't quite seated or turned around. I know when I assembled it, on section 25 the first part pictured - slotted throat plate, I set it in place but almost didn't push down because it looked like it was seated. But I did push down and it snaps in place. You probably have it correct but worth a double check before going through a return.