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

I just did my burn-in. Was 10 degrees when I started and took 20 minutes to hit 600. Stayed at 600 for 45 minutes while temp dropped to 7 degrees. Can’t wait to cook something now.
 
abmet said:
I just did my burn-in. Was 10 degrees when I started and took 20 minutes to hit 600. Stayed at 600 for 45 minutes while temp dropped to 7 degrees. Can’t wait to cook something now.
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A question: Did the initial start have any issues? I know some people have had some... Update software first right? Then no priming the fire bowl, just let them work their way through the auger and get going? Is that right?
 
After I updated the software I started the burn in process on my EX4. Ambient temp was 40* with a slight breeze. Took about 20 minutes for the Weber pellets to feed through and start heating up. Once that started to happen it went to 600* pretty quick. After 20 minutes at 600* the temp started slowly creeping down to 525*. I opened and shut the lid and the temperature started climbing again to about 560*. Shut it down after a total of 40 minutes. Never hit 600* again. I think there definitely is an issue with the software. Another thing I noticed is all of the flying ash there is inside the cooker. Is this normal with other pellet grills? Got all over the grates and the test burgers I cooked after burn in. I’ve never owned any other pellet grill but this doesn’t make me very happy. Another thing that could be a bigger problem is all of the flying embers that drop from the pot down to the drawer. They fly out of the drawer onto the floor. Anybody else have similar issues?
 
Jackie Funk said:
After I updated the software I started the burn in process on my EX4. Ambient temp was 40* with a slight breeze. Took about 20 minutes for the Weber pellets to feed through and start heating up. Once that started to happen it went to 600* pretty quick. After 20 minutes at 600* the temp started slowly creeping down to 525*. I opened and shut the lid and the temperature started climbing again to about 560*. Shut it down after a total of 40 minutes. Never hit 600* again. I think there definitely is an issue with the software. Another thing I noticed is all of the flying ash there is inside the cooker. Is this normal with other pellet grills? Got all over the grates and the test burgers I cooked after burn in. I’ve never owned any other pellet grill but this doesn’t make me very happy. Another thing that could be a bigger problem is all of the flying embers that drop from the pot down to the drawer. They fly out of the drawer onto the floor. Anybody else have similar issues?
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I don't have mine yet, but in videos I have seen they said that they had designed the Smokefire so that the residue from burnt pellets would drop through those little grates and be less likely to get on the food. I am beginning to wonder if the FAN on these units is causing not only uneven heat distribution, but also too much air circulation in that it is causing movement where it should not... just me thinking out loud. The good news is that I am sure they will figure it out. But even a CES video I watched did show a lot of ash on the units and inside the units as well. (YouTube)
 
Brian Vallotton said:
A question: Did the initial start have any issues? I know some people have had some... Update software first right? Then no priming the fire bowl, just let them work their way through the auger and get going? Is that right?
Click to expand...
I had no issues with the start. Left lid open, set to 600 and pushed the button. I could hear the fan spinning up and then eventually started hearing pellets drop down the shoot. After a couple minutes I could smell smoke and see that there was flames so I closed the lid and watched the temp on the app rise steadily to 600.
 
Jackie Funk said:
After I updated the software I started the burn in process on my EX4. Ambient temp was 40* with a slight breeze. Took about 20 minutes for the Weber pellets to feed through and start heating up. Once that started to happen it went to 600* pretty quick. After 20 minutes at 600* the temp started slowly creeping down to 525*. I opened and shut the lid and the temperature started climbing again to about 560*. Shut it down after a total of 40 minutes. Never hit 600* again. I think there definitely is an issue with the software. Another thing I noticed is all of the flying ash there is inside the cooker. Is this normal with other pellet grills? Got all over the grates and the test burgers I cooked after burn in. I’ve never owned any other pellet grill but this doesn’t make me very happy. Another thing that could be a bigger problem is all of the flying embers that drop from the pot down to the drawer. They fly out of the drawer onto the floor. Anybody else have similar issues?
Click to expand...
My burn-in stayed at 600 the for 45 minutes in and the air temp went from 10 to 7 during that time. I did have quite a bit of ash. This is my first pellet grill but from what I’ve read in my research ash is one of the drawbacks to pellets. I’m hoping it will drop more in the ash drawer when cooking at lower temps. I’m sure keeping it at 600 in 10 degree weather had the fan blowing high. If you continue having issues with it staying at temp I’d contact Weber. They are supposed to have great customer service.
 
I swore i saw a video where the engineer was saying they had these working well at 800°f. I couldn't find the exact video but I'm sure it was Baby Back Maniac or Harry Soo.
 
First burn using weber pellets. 21°f starting at 3:54 hit 600° at 4:08 opened door out of curiosity at 350° smoke does come out of most of the joints and whatnot. 350° is the perfect temp to pull that sticker off.
 

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Movingtarget08 said:
First burn using weber pellets. 21°f starting at 3:54 hit 600° at 4:08 opened door out of curiosity at 350° smoke does come out of most of the joints and whatnot. 350° is the perfect temp to pull that sticker off.
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Ugh that sticker was a pain and kept tearing. I didn’t think about waiting till it was heated. Good idea!
 
Movingtarget08 said:
Same here. And I heard a claim that they ran them at 800° but cannot find that darn video. I held mine open at 600° hoping that, maybe it would catch up for open top grilling. no love.
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Much like public education it was dumbed down to a mere 600 degrees. It is all a vast conspiracy. Because some people can't handle the heat!
 

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