This guy nailed it (SmokeFire Review)

[Falcofr]

This is both so surprising and disappointing. Hopefully Weber will do the right thing and properly accommodate the early adopters for all the frustrations that they are experiencing.

I am just wondering if until Weber figures out an answer to managing the grease issue on long and slow cooks, that folks maybe put their briskets etc. on the upper deck with a water or grease pan directly underneath on the main level. Essentially taking a play from the Kamado playbook.

Even though the food capacity of the upper deck looks much smaller, the smoke would be totally engulfing the brisket and it looks like the food would actually be closer to the grill's temperature probe.

[Elton's BBQ]

[BDCarp04]

Baby Back Maniac has another one up -

Seems to have the thought that the ash in the bottom is what they thought they engineered out that is causing the problem. Ash isn't supposed to be outside of the firebox, but it obviously is there for everyone.

Don't know if it's an easy fix like a firmware update to ramp the fans down, or what.

[Troutman]

Yea news flash, there are fans blowing that control the burn. What and the hell did they think was going to happen? Look inside any pellet cooker at the end of a long cook...ash everywhere. That's what a good wet vac is for !!!

[SpaceCoyote]

I'm surprised it doesn't work the opposite way - if you had air intake separate from the fan and firebox (like the bottom vents in a weber kettle), couldn't you ramp up the fan blowing "out" to suck new air into the fire and feed it? you'd then be ejecting most of your ash for a low and slow cook. To really stoke the fire you'd want it blowing "in" as it does, which is less of a problem for hot + fast cooks

[divisionbell77]

https://www.youtube.com/watch?v=H1pun2e0cho

This guy noticed that the fan was blowing out when he ran into the problem of no pellets in the auger, though he did not notice the bridge preventing pellets from falling down. Just that it was interesting the way the fan was reacting with his issue.

[divisionbell77]

https://www.youtube.com/watch?v=tHrOEnzL5Ds

even doing the pellet clean out you need to help the pellets along

[Hulagn1971]

Wow, so much work. That hopper really is a bad design.

[Neris]

The saying "stick to what your good at" comes to mind & Weber are good at coal & gas. Never good rushing a product to market just to be in the market

[Surly Viking]

I still have not decided what to get next as a cooker, but I held off on the Pellet cooker when I first saw this since I wanted to see the results.
I thought this could replace my old genesis gasser that still works.
I had a small amount of buyers remorse paying $300 for my bronco when 3 months later they were under $100. But it has none of those issues. Sticking with the gasser and the bronco for now.

[rickgregory]

And the bronco isn't really under $100 except in some stores doing closeouts, so...

[surfdog]

The Bronco is still $300 locally.

[Elton's BBQ]

Some more issues..

[Jerod Broussard]

I saw that one. No bridge there, just a deluge!!

[Elton's BBQ]

[surfdog]

Wow! Didn’t see that coming.

[Ahumadora]

Checked out some of the videos. Not going to be an easy fix by no means! Glad I only build log burners and don't have to worry about these problems.

[FireMan]

Not to be critical or ideological (whew that word was tough to get out), but I think it is a rush to be hi-tech, gadget/machinery induced, the more complicated we can make it & oh yes, can we use a smart phone or a monitor of some sort OVER simplicity. Charcoal or wood & mebbee gas, and just learning how to manage fire/heat versus dialing it in has its virtues.
Then there is always the quest for the buckaroo.
Ramblin thoughts that don’t matter to a hill of beans. I will say the emotional name calling is an interesting result.

[Falcofr]

A lot of testing doesn't necessarily uncover the problems that a new product may have.

It is extremely difficult to simulate all the different scenarios under which a new grilling product will be used by users with different levels of knowledge and experience under a multitude of weather conditions.

In my view a proper test plan with users that had varied levels of knowledge and experience would have delayed the product launch but would have probably been more successful in uncovering many of the issues and frustrations that have been experienced during this product release.

Sadly, Weber Corp. would have had no problems recruiting testers like those individuals found in our geographically dispersed community to help out under non-disclosure agreements.

Clearly, a lost opportunity but maybe the learning of a life lesson for Weber Corp.

[Huskee]

From Max: "Don't count out SmokeFire yet. We are in the preliminary stages of testing it. I hope to add brief journal entries of our progress starting today: https://amazingribs.com/rat... "

[ScottyC13]

Why couldn’t you just put some pans below the flavorizer bars to catch grease at the bottom? It wouldn’t disrupt the air flow and keep the bottom cleaner.

[ScottyC13]

@divisionbell77

On my Weber 22, I use a drip & griddle with foil to catch the grease. The kettle is designed to let the grease collect in the ask catcher, but the DnG makes cleaning much easier. Just because they designed a function, doesn't mean we have to use it. I agree that they touted their design though.

[divisionbell77]

Then I can just buy any other pellet grill, remove the heat shield, and use that for direct heat grilling with water pans on the bottom.

This is supposed to be an all in one solution and we shouldn't have to modify it for it to work correctly.

[Driver99]

I thought the same, just put a foil pan underneath the brisket or shoulder! But it’s all the other issues that seem to be coming up that made me decide to not receive my EX6. I just had them stop the shipment. I don’t want to worry, even a little about a grease fire. I’m really disappointed, but very grateful for all the the folks that posted their story here.

[Elton's BBQ]

Harry Sko doing a juge cook on the Smokefire

[Driver99]

Love Harry Soo! This is the most positive review I’ve seen of the SmokeFire! However, the difference with his cook I think is not typical of many of the other reviews. He did an 8hr cook which involved some higher temp fast cooks of a variety of cuts and then wrapped and finished the brisket and pork shoulders in an oven. He didn’t do an extensive low and slow cook. That seems to be where the serious problems arise.