glitchy
Full Fledged Farker
I've had 10 pellet grills over the past decade. I was always looking for the one grill that can do everything or more cooking space. I finally found it in the WSCG, but then I found it again in the Weber SmokeFire.
I've had several Traegers, a GMG, a Memphis Pro, a couple Camp Chefs. The SmokeFire is actually the best pellet grill on the market from what I've seen (especially in the sub $1500 cost bracket). Yes, it has some quirks, one being that you need to use drip pans for LnS fatty cooks, but it is less susceptible to grease fires than the Memphis grills, even without the pans. I had numerous grease fires with my Pro, not one with the SmokeFire.
Nothing I've had grills at high temps like the SmokeFire. It actually imparts smoke you can taste and truly identify above 275 degrees. I've made a couple frozen pizzas at 450 I really didn't like that well because there was too much smoke. I've never had this on another pellet grill. I've also never satisfactorily reverse seared steaks on a pellet grill before the SmokeFire either without the aid of another grill or GrillGrates to boost the sear. The one exception might be the Memphis, but if it was ribeyes, I ended up with a grease fire. I haven't had that on the SmokeFire and I don't use drip pans for steaks.
I had a SmokeFire at launch, got scared, and returned it after about 3 weeks. I had a couple flameouts and could see all the grease from a couple fatty LnS cooks in the bottom of the barrel and panicked a bit when Weber was pretty quiet at the launch. However, I had cooked enough stuff on it, when I replaced it with a CampChef (still as much or more smoke that any other pellet grill I've owned), I was disappointed, especially when you take into account the mediocre high temp abilities of most other pellet grills. After seeing the updated auger, chute insert and firmware updates over several months, I bought another during the 4th of July sale they had. I've run well over 200 lbs of pellets through it with zero problems and have cooked about every type of cook on it. Everything from butts and a brisket to reverse seared steaks, grilled burgers, baked pizza, and roasted chickens. I do use drip pans when doing LnS now. I have their wet smoke kit to hold a 9x13 aluminum pan below the grate and actually have a second on the way.
What I and I think many are struggling with is that it is different than most other pellet grills on the market. You don't need drip pans in anything else I've seev (except the Memphis if you want to avoid fires). I finally decided that I always use one in my WSCG for LnS, so why is it so bad to use in a pellet grill too.
I've done 2-3 overnight cooks and with the hopper insert installed and the finger guard removed have had no problems with pellet feed overnight or on any cook for that matter.
In the end my primary two grills are the most overpriced charcoal grill on the market (but performs worth every penny) and one of the most botched roll-outs in recent grilling history (along with the Reqtec bullseye and MB 560). I am beyond happy with both. I had drooled over a MAK for the past couple years, but with the SmokeFire have lost all interest now. I could probably swing a MAK, a Hasty Bake, Outlaw, etc. but see no need. Are the Webers going to last decades like those others? Maybe not, but neither does my desire to have something different.
I've had several Traegers, a GMG, a Memphis Pro, a couple Camp Chefs. The SmokeFire is actually the best pellet grill on the market from what I've seen (especially in the sub $1500 cost bracket). Yes, it has some quirks, one being that you need to use drip pans for LnS fatty cooks, but it is less susceptible to grease fires than the Memphis grills, even without the pans. I had numerous grease fires with my Pro, not one with the SmokeFire.
Nothing I've had grills at high temps like the SmokeFire. It actually imparts smoke you can taste and truly identify above 275 degrees. I've made a couple frozen pizzas at 450 I really didn't like that well because there was too much smoke. I've never had this on another pellet grill. I've also never satisfactorily reverse seared steaks on a pellet grill before the SmokeFire either without the aid of another grill or GrillGrates to boost the sear. The one exception might be the Memphis, but if it was ribeyes, I ended up with a grease fire. I haven't had that on the SmokeFire and I don't use drip pans for steaks.
I had a SmokeFire at launch, got scared, and returned it after about 3 weeks. I had a couple flameouts and could see all the grease from a couple fatty LnS cooks in the bottom of the barrel and panicked a bit when Weber was pretty quiet at the launch. However, I had cooked enough stuff on it, when I replaced it with a CampChef (still as much or more smoke that any other pellet grill I've owned), I was disappointed, especially when you take into account the mediocre high temp abilities of most other pellet grills. After seeing the updated auger, chute insert and firmware updates over several months, I bought another during the 4th of July sale they had. I've run well over 200 lbs of pellets through it with zero problems and have cooked about every type of cook on it. Everything from butts and a brisket to reverse seared steaks, grilled burgers, baked pizza, and roasted chickens. I do use drip pans when doing LnS now. I have their wet smoke kit to hold a 9x13 aluminum pan below the grate and actually have a second on the way.
What I and I think many are struggling with is that it is different than most other pellet grills on the market. You don't need drip pans in anything else I've seev (except the Memphis if you want to avoid fires). I finally decided that I always use one in my WSCG for LnS, so why is it so bad to use in a pellet grill too.
I've done 2-3 overnight cooks and with the hopper insert installed and the finger guard removed have had no problems with pellet feed overnight or on any cook for that matter.
In the end my primary two grills are the most overpriced charcoal grill on the market (but performs worth every penny) and one of the most botched roll-outs in recent grilling history (along with the Reqtec bullseye and MB 560). I am beyond happy with both. I had drooled over a MAK for the past couple years, but with the SmokeFire have lost all interest now. I could probably swing a MAK, a Hasty Bake, Outlaw, etc. but see no need. Are the Webers going to last decades like those others? Maybe not, but neither does my desire to have something different.
