HELP! Will a EX6 SF suit my needs

It will meet your needs. Just do it! :) All kidding aside, I almost never use my gasser. I don't even bother being too technical with reverse sear on steaks anymore - they come off great just following the cook program but crank it to 600 for the last 1/4. Lid up, lid down, lid up, whatever. Wife loves everything that comes off the thing including chicken, brisket, steaks etc. For pellets I pay $15 (usd) for a 40lb bag at sams club or $8 for a 20 lb bag at wally world. Don't need the most expensive. Yes it burns a lot at 600 but if you are at that temp for too long you're making charcoal not steaks. I say go for it!
 
MattyM said:
Howdy, a new member and not yet an owner of a Smokefire as they have just been made available for preorder here in OZ.

Based on reviewing a heap of reviews and you tube videos I'm really liking what Weber have come up with - particularly now that they appear to have addressed initial issues from the US release. I really love that this really could be a 'one stop shop' BBQ where other Pellet Grills/Smokers have not, as they do not offer such high temps and steak searing. And of course cooking with wood is a benefit to me over gas, even if wood pellets offer a more 'discrete' infusion of smokiness to foods.

But I'm a little nervous still as I am coming from a 20yo 5 burner (natural) Gas Grill, which we have up until now been looking at the Weber Genesis II E-455 as a preferred replacement. I'm worried on leaving the convenience of gas grilling behind (and more so is my dear better half, who often does the quick weeknight grill sessions!)

My wife is keen to easily be able to cook some steaks/sausages/chicken etc for a weeknight meal - currently she does that lid up and med-high heat. No reverse searing for her....(yet!!). We also have a Performer Charcoal Kettle which is where I do rotisserie and low and slow cooking using wood chunks for smoke. I still see us using the Performer ongoing, if not a lot less

So my PROS vs CON's list is as follows - appreciate any input, particularly re the CON's to reconfirm the SF is indeed the way to go!

If there were potentially other options (possibly wrong Forum for that ha ha!) I would only consider something that could offer similar 'all in one' functionality. My wife would simply NOT entertain the concept of say a Pellet Cooker for smoking/low and slow and a seperate Gas Grill for the other stuff. I will not get financial sign off on that option for sure :p

PRO's
  • Cooking with Wood
  • Able to do both Low and High Temp (steak searing) cooking
  • Easy to Operate via controller or Smart Phone App
  • Relative (to Gas BBQS) quick heat up (even to max temp - seems it can be done in only 12-15 mins??)
  • Negates need for 2 seperate BBQ's (wood/charcoal vs gas)
  • Overall Weber build quality and customer service

CON's
  • Wood Pellets seem expensive here in OZ (AUD35 for Weber 9lb bag)
  • By some reviewers, seems Weber brand pellets work best, but do see on here that many use others (B&B, Lumberjack which are available here but still not cheap - @ AUD28 for a 9lb bag)
  • Unsure of Pellet usage if using SF often for high heat/grilling - could get even more pricey to keep up in Pellets!
  • Convincing the Better Half that we can REALLY say goodbye to cooking with gas.
  • Needs Electricity - I will need to run and extension cord from opposite side of porch where current external outlets exist (minor!)
I think that's it, please let me know what you think !!

Cheers!
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I too was torn in the beginning. The only negative,to me, was lack of indirect/ or multiple cook zones on Smokefire. So I did the only smart thing. Kept both my summit AND Smokefire! Plus it gives me the ability to cook LOTS of food if necessary.
 
OILBOY1162 said:
I too was torn in the beginning. The only negative,to me, was lack of indirect/ or multiple cook zones on Smokefire. So I did the only smart thing. Kept both my summit AND Smokefire! Plus it gives me the ability to cook LOTS of food if necessary.
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Same here...between the ex4, my WSM 22”, my Summit 670, Q100 and Italia Pizza Oven my wife claims I should open a business...but all have their uses and we do some very large reunion parties at our house, etc.
 
Dassman5 said:
Same here...between the ex4, my WSM 22”, my Summit 670, Q100 and Italia Pizza Oven my wife claims I should open a business...but all have their uses and we do some very large reunion parties at our house, etc.
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1602607862870.png
 
Bruno said:
Try it and let us know, I bet you would have temp issues If left open for the entire cook.
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I do see Trendkillr does do a lot of open lid grilling in his videos, he never mentions any issues with temp. However Im feeling more confident that for the short period of open lid grilling I would apply to a cook it shouldnt be too big of a deal.

Most open lid cooks would be for up to 15 mins max, so temp issues shouldn’t be such an issue as the stability required for hours of low and slow (lid down of course! 😜)
 
OILBOY1162 said:
I too was torn in the beginning. The only negative,to me, was lack of indirect/ or multiple cook zones on Smokefire. So I did the only smart thing. Kept both my summit AND Smokefire! Plus it gives me the ability to cook LOTS of food if necessary.
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If I had a Summit I think I’d be inclined to keep it also!! 😆

But my 25 yo generic brand gasser has to go, so it’s either replace like for like with a Weber Genesis or mix it up a little with the Smokefire. I’m strongly leaning toward the latter - worst case If I need it I will buy a new small gasser down the line. But I’m not telling my wife that, she isn’t anywhere near as supportive in the multi bbq dept as your lovely missus 😂🤷🏼‍♂️😁
 
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Brad S said:
For pellets I pay $15 (usd) for a 40lb bag at sams club or $8 for a 20 lb bag at wally world. Don't need the most expensive.
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that’s some good prices on pellets! pellet grills are not as popular or common here (yet!) so prices are still pretty high. Equivalent best prices I’ve seen thus far are @ usd $30 for 40lb bag and $22 for a 20lb bag. hopefully will see some specials pop up from time to time.

We dont have all brands but have seen Lumberjack and B&B both of which seem well regarded. will also get 2 x 20lb Weber bags free with pre order of grill so will check them out also!

p.s. appreciate your comments re high heat grilling, thanks for your feedback! The decision is getting closer!
 
MattyM said:
I do see Trendkillr does do a lot of open lid grilling in his videos, he never mentions any issues with temp. However Im feeling more confident that for the short period of open lid grilling I would apply to a cook it shouldnt be too big of a deal.

Most open lid cooks would be for up to 15 mins max, so temp issues shouldn’t be such an issue as the stability required for hours of low and slow (lid down of course! 😜)
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Funny I’ve been watching his videos from day one and haven’t noticed any cooks with the lid open for more than a minute or 2. Let me know which ones you are refering to, please, i may have missed something.
I can’t imagine what the SF would do if left open for 15 minutes, however at 600 it is a ripping fire so it would probably just keep going. I have used Trenkillers KFF method on lamb chops and had great success.
 
Bruno said:
Funny I’ve been watching his videos from day one and haven’t noticed any cooks with the lid open for more than a minute or 2. Let me know which ones you are refering to, please, i may have missed something.
I can’t imagine what the SF would do if left open for 15 minutes, however at 600 it is a ripping fire so it would probably just keep going. I have used Trenkillers KFF method on lamb chops and had great success.
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Hi, i know he does most cooks lid down, but I think one was a skirt steak/fajita recipe and another flank short ribs. He may have started lid down but def finished off the cook open grill. I know one of them he had it set at 500 as I recall converting to Celsius (It was still plenty hot 😂) Most recently he did some smashed burgers although that was also using his new custom built griddle. That thing is awesome in itself!
 
MattyM said:
Hmmm I’m a bit confused now, as there seem to be some users here and other bbq forums that find it great for searing and like my train of thought have replaced their need for a gas grill. But how often they cook high heat and any concerns for increased pellet usage is unclear.

I really thought one of the major features Of the WSF was its ability to do both. But is that more marketing, and dare I use the pun - SMOKE and Mirrors 😜

I’m thinking maybe I could hedge my bets by getting the smaller EX4 and see how I get on. If I really miss the gas then I can use the money saved ($500 diff here in AU) to buy a small gas grill.

But then I worry the EX4 will be too small .... not that I’d always use it to capacity but coming from a 5 burner grill it’s sure nice to have the extra space!
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My two cents - I have an EX4 and do. love it. But I would not give up my gasser. I did have two, a big Genesis and a new small, Spirit 200 Series. The Genesis has been retired but the small one I still use for quick burgers, dogs and steaks - or sometimes you just don't want smoke. I also use it more often for searing/reverse searing. It's just easier, quicker and more predictable. SF likes to be closed. There's always room for two :-). Next up is to replace my Kettle which died - so make that three.
 
AHoneyman said:
A what????
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In simple terms, one manufacturer explains, “the main difference between a plancha and a griddle is that the plancha has very high heat concentrated right over the burner under the plate with a gradual decrease in temperature as you go toward the edges
 

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