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This is not to say that SmokeFire is perfect. I have two complaints. The first is that when I use it at high temperatures, there will be a lot of ashes floating in the air. Fans sometimes seem to be too aggressive. This is not a deal breaker, but it is something to be aware of and a good reason to keep the lid closed.
My other problem is that in my test, the temperature of the entire cooking surface varies greatly. Of course, this can be used to advantage. The center is the best place to get a good searing effect, you can put other things aside, so they can cook more slowly and don’t dry out. For example, you can surf and turf by grilling steak in the center and setting shrimp aside. But the number of things you can burn at a time is limited.
However, these are relatively minor complaints. My biggest problem with particle smokers is asking to use the brand of particles. In this respect, SmokeFire is no different from any other pellet cookware. For best results, you need to stick to Weber particles.
The main problem to be solved
If you read the customer reviews of Weber SmokeFire, you may meet some angry people who have had a bad experience with the original model, including a lot of grease fires. I haven’t used that model, but I tested this new model very carefully to see if the problem has been resolved. According to my experience, the answer is yes and no.
One big complaint about the original SmokeFire is that the Weber application does not allow too much control.The application started hard, I have Covered elsewhereThe current version is still not as smooth as Traeger’s app, but it now allows you to control all aspects of SmokeFire. It also has some additional built-in recipe templates that can be used to make ribs, breast meat, chicken, etc. I think Weber solved the software problem that plagued the original SmokeFire.
In order to solve the hardware problem, Weber added a panel to the pellet hopper to make it steeper, so the pellets could slip off the auger more easily. There is also a new auger. I have no problem with any of them. It solves all problems except for one possible problem: grease accumulation.
In my tests, I did not encounter grease accumulation problems, nor did I encounter any obvious burns or fires. But it’s easy to see how you are having problems, especially when you are cooking a lot of sirloin or other fat chunks. The design of SmokeFire just makes it easier for grease and ashes to clog the drainage holes, and more grease means more potential outbreaks. The updated version does not eliminate this.
For many people, this would be a deal breaker. However, I still think this is a great cookware. Just realized that you have to clean it more frequently than other products on the market (including Traeger). If you have a particulate smoker, you can also buy a store vacuum cleaner. Trust me.
In addition, SmokeFire EX6 is a huge grill. 1,008 square inches of cooking space can hold six ribs without any problems, and more if you also use the upper shelf (an additional 360 square inches of indirect cooking space). For those who don’t often grill for people, the slightly smaller EX4 has 672 square inches of cooking space, which may be a better choice. EX4 is also a bit cheaper, at US$1,000, while EX6 is US$1,200.
Finally, I really like SmokeFire. The food from it is absolutely fantastic. Against Traeger Ironwood, it was really difficult to pick a winner. They all produced good results. Traeger has no potential grease clogging problems, but Weber seems to be sold more frequently. As long as you are willing to clean it, SmokeFire is an excellent all-in-one backyard cooker.
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