Some of you may be experiencing issues - some of you may not. Nonetheless, this is a current collection of problems I'm hearing/experiencing about the Smoke Fire.
*NOTE*: This is not an attempt to start yet another discussion topic slamming Weber; this is an honest attempt to discuss issues and fixes. What's working? What's not? What have we not tried?
*NOTE*: This is not an attempt to start yet another discussion topic slamming Weber; this is an honest attempt to discuss issues and fixes. What's working? What's not? What have we not tried?
- PELLET HOPPER: Pellets don't consistently feed, so you can't rely on long cooks without close monitoring of the SmokeFire. Pellets get clogged, bridging, etc.
- FIXES: Trying different pellet brands, spraying food-grade silicone on the internal walls of the hopper to make the hopper more slippery, and/or removing the "finger guard" at the base of the hopper.
- TEMPERATURE REGULATION: SmokeFire will not get up to advertised temperatures (600), but rather gets to and then stays at or around 500 degrees but never gets higher. Or the temperature swings wildly above and below the set temperature.
- FIXES: I've heard of people getting new control units(?).
- GREASE FIRES: Grease fires because the bottom of the kettle clogs and holds grease during low and slow cooks.
- FIXES: ?
- HOT SPOTS: Hot Spot on the right/center quarter section of the grill at high temperatures
- FIXES: This actually (to me) seems like something you just need to be aware of when you're cooking. Be aware of the hot spots, and move the food around as necessary.
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