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That doesn’t mean SmokeFire is burning to perfection. I have two handles. First, every time I used it at high temperatures a lot of ash floated in the air. The fans seemed too aggressive at times. It’s not a deal, but it should be noted, and it’s a good reason to keep the lid closed.
My other problem is that in my tests the temperature changed significantly over the cooking surface. Of course, this can be used to advantage. The center is the best place to pack well, and you can do this by putting other things aside so they don’t cook more slowly and dry out. For example, you can make surf grass by burning chops in the middle and keeping shrimp on the side. But at the same time you are limited in the number of things you can fire.
These are pretty small grips. The biggest problem I have with pellet smokers is the use of branded pellets. In that sense, SmokeFire is nothing more than a pellet pot. For best results, you will need to glue it with Weber pellets.
Mostly solved problems
If you read Weber SmokeFire’s customer reviews, you may come across some angry people who had bad experiences with the original model, including a lot of fat fires. I didn’t use that model, but I was careful to test this new model to see if the problems were fixed. In my experience, the answer is yes and yes.
One of the biggest complaints about the original SmokeFire was that the Weber app didn’t provide much control. The app had a rough start, I did covered elsewhere. The current version isn’t as rigorous as Traeger’s app yet, but it now allows you to control all aspects of SmokeFire. It also has some extra recipe templates for making ribs, brisca, chicken and more. I think Weber fixed the software issues with the original SmokeFire.
To address the hardware issues, Weber added a panel to the pellet container to make it more steep, so the pellets slide more easily. It’s also a new auger. I didn’t have any problems because it corrects all but one problem: accumulating fat.
In my tests, I had no problems accumulating fats, or any significant ignition or fire. But it’s easy to see how you can have problems, especially if you’re preparing a lot of brisca or other fat cuts. SmokeFire’s design makes it easier to tighten grease and ash drainage holes, and more grease leads to potential bounces. The updated version does not delete this.
For many people it will be a breach of agreement. However, I still think it’s a great kitchen. Just realize that you will need to clean up more often than others on the market, along with Traeger. If you get a pellet burner, get it empty from the store as well. Trust me.
Plus, the SmokeFire EX6 is a huge grill. The 1,008-inch square for cooking can hold up to six side rails without any problems, if you also use the top shelf (plus 360-square-inches of indirect kitchen space). For people who don’t regularly grill, a slightly smaller EX4, with a 672-inch square kitchen, may be a better option. The EX4 is also cheaper at $ 1,000 compared to the $ 1,200 for the EX6.
In the end, I really liked SmokeFire. The food that came out was absolutely wonderful. Against Traeger Ironwood, it is very difficult to pick a winner. Both give excellent results. Traeger doesn’t have a potential problem squeezing fats, but it seems Weber sells them more often. While you’re ready to clean up, SmokeFire makes a great kitchen in the backyard.
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