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I have had this happen a couple of times (very heavy smoke on start up) too much to see the reason why. But the both times I have actually seen it happen. Opening the lid and let the smoke disperse (about 30 secs) it has gone back to normal startup and everything was fine. Understand your worry and you should contact Weber, I would be interested in their answer, but touchwood certainly in my case, it hasn't required more than opening the lid to let it disperse.

Cooked a whole chicken today with a trimmed pineapple to support it. Like a Beer Can Chicken. Cut the top of a pineapple and the bottom so it levelled up, cut around the bottom about an inch up and inwards towards the core, (but not all the way through). Then trimmed the outer edges off, followed by the flesh so it left the core in the middle to support the chicken Used the fleshy parts for Brazilian Grilled Pineapple for afters, method here Placed the chicken neck down on the core, after adding a 50/50 rub or Smoked Paprika and kosher Salt Cooked it on the Smokefire at 350F to a 170F internal temp (took just over 2 hours) Removed it from the pineapple and left the chicken to rest for 15 minutes Diced it up Served with Lambs lettuce salad other bits and bobs and a lemon salad dressing Very faint fruit taste, but the chicken was as juicy as any beer can chicken, Would use one of those giant pineapples next time rather than the medium size, as although it didn't topple over, it started to tilt a bit, as the chicken cooked

Did a Whole chicken sat on a pineapple and had the majority of the pineapple left over, so thought I would try a Brazilian Grilled Steakhouse Pineapple recipe I found on Youtube. Never grilled pineapple before outdoors before. But thought these were super tasty and something will do again. Cut the pineapple pieces into fingers and placed a skewer through them, then dusted them with a 3:1 mix of white sugar and cinnamon Grilled them at 380F for 15-20 minutes (roughly 5 minutes a side). They were warmed through and the rub was nicely melted and caramalised. They say you shouldn't burn them, just slightly char them and caramalise the rub. They are melt in the mouth and taste like candied pineapple off the grill, like this. Would use wooden skewers next time as the thin metal skewers I used, the pineapple span on them a bit as it softened and the ratio of sugar/cinnamon was perfect for my tastes, though the recipe called for a 50/50 mix. Whatever suits your tastes.

Hindsight is a wonderful thing 😀 I had the same dilemma with my Smokefire really wanted the bigger EX6, but glad I went with the EX4 in the end, majority of my cooks are for 2 people and on the few occasions in the year I would expect to cook for a group of people (in normal circumstances) the EX4 will probably cope and I have the frontier as back up if not. Less fuel to heat it up and maintain when cooking small pieces of meat

Hi & welcome Fraser, I am sure when you have decided on your brand and model you want, someone on here will own one and help you out with any questions about it

Esschert Fallen Fruits Fire Globe won out in the end, so no BBQ on it

I have said before I want graphs as part of the app. But with this new update and my own way of getting to know the machine now. I am happy with things at the moment and this grill just cooks whatever I throw it, like no other machine I have used or seen. I am lucky that touchwood, my machine reaches 225-600F no problem, there is some fluctuation in pit temp, but I don't use my pit probe from my Maverick anymore with it, as I was looking at it and finding myself frustrated at any temp difference from what I set. Now happy to just set my temp and rely on the IT of the meat for my cook overall. If it goes +/- 20F and takes a bit longer or shorter, I think so what. Just want the meat IT to be cooked to my preference. Only thing I do is, if the size f the meat allows keep the meat from the left as you look at it, using only 2/3rds of the grill on my EX4, as their is a hotspot towards the right and try not to use that part of the grill unless I have to, especially with one big piece of meat on a long cook. You can swap things around with smaller things like chicken wings, skewers etc. Stuck with Weber Pellets because of this problem with other brands, the only other successful brand that works with them I have heard about is Lumberajack, but not available in this country at the moment.

Sealed my Frontier the same way, did the job fine and it became a lot more stable in heat retention and smoke retention. In your other thread you mention leaky hinges, I would imagine as your's is still new and hasn't had many cooks yet. You will find over time smoke residue etc will start to form around them and help seal them. Mine is 4 years old and small amounts of smoke still come from the door latches mainly, otherwise sealing the doors and edges should be more than adequate. Very difficult to 100% seal any machine and smoke will always find a way to get out from somewhere that you don't expect, but the job you have done, should help you out massively.

Looks good, We were looking at the Esschert Laser Cut Fire Globes, bit more than we wanted to spend but looks pleasing to the eye when lit at night. You certainly have some interesting accessories there for the fire bowl and although it tempst me, will need to sell it on the fire bowl side of it, rather than the cooking side of it to my wife as it is her idea to have one 😃

Looking for a Firepit for the patio, not bought one before, so know idea of what is a good one or not. We are thinking about this one at 60cm an ideal size (don't really want a bigger one) and around our £100 budget as will have probably have to spend £20-30 on a cover as well. But if this is a poor one or there is better value for money ones, happy to look at other recommendations. Firepits are a bit like BBQ's/Smokers and selling out at most places it seems

That's what I was looking for, but couldn't find one in the end, so settled on an oil spray bottle, will bookmark these, if the one I've bought doesn't measure up to what I need over the coming months. I initially bought it for melting butter in to baste the steaks and heat sauces up. But when i saw it this morning, I thought along the same lines, pit beans for me and my wife as a side rather than using the bigger dutch ovens I have, Bought this mop brush off Ebay seems well reviewed and although not replaceable heads if I get 1 or 2 years out of it, it will pay for itself.

Pretty sure the Connect is based on the Smokefire PID minus a few things, specific to the Smokefire. It has a lot of potential but a few things still need sorting and working out. But it is as good as any meat and temp thermometer I have owned and as with all things Weber they last and are well supported for a long time. The biggest pain with the Smokefire. It will only do updates it via Bluetooth and you have to leave your phone next to the Smokefire to do the update, for however long it takes. before you can do the cook. But the Connect is detachable, so assume you can do it all indoors? I did a 12 hour pulled pork yesterday and it constantly updated the time left based on the IT the whole way. Started with an estimated 10 and half hours and adjusted itself throughout the cook and took 12 in the end. Advised me when to wrap it, if I chose to do it and instructional videos if you needed them.. I wouldn't say the temp probe for ambient temperature is brilliant on the smokefire as the machine suffers with a hot spot on one side. But that may be a Smokefire quirk and the connect pit temp one will work better with most machines. Not sure how finished the Connect version is, but based on the Smokefire updates, hoping the app will be finished in the next 6-12 months. The update yesterday for the Smokefire yesterday was the biggest upgrade so far, I thought, with the Smokeboost, allowing you to drop the pit temp to 165F for a couple of hours to get more smoke onto the meat and the ability to control the switching on and off of the machine and adjust temperature all from the phone itself. But those are relevant to the Smokefire and not the Connect. But shows what sort of updates Weber can and do, do for their products.

Bank Holiday again. (Although everyday feels like a Bank Holiday with this lockdown, at the moment) Weather looks set fair for large parts of the country, what have people got planned to cook over the long weekend? Doing Chicken Wings Sunday and hoping to source a Jacobs Ladder or some individual Beef Short Ribs for Monday

People are reporting problems with other pellets with their Webers. Lumberjack are meant to work with them well, but none available in this country at the moment.

Not the cheapest, but maybe handy if you need some quickly?. Morrisons doing the 15kg Bags of BIG K Restaurant Grade Lumpwood for £20 . I Don't think it will be a regularly stocked item as their was a full pallet at the front of the store, where they usually stock seasonal promotional offers. Had to be a good 50-60 bags on the pallet. I would have happily had some from the top, not sure I would want the ones on the very bottom though.

Just managed to get one from Asda in the seasonal BBQ aisle, bit bigger than I thought, but will do the job nicely with a mop brush 👍

That's a serious amount of wraps 😃

Did these today very tasty, never thought to fry pulled pork before, but just as it turns crispy, works really well and the citrus flavours add something different to the usual pulled pork flavour Recipe Followed the instructions to the above using the same ingredients. Did the rub and left it overnight in the fridge After a few minutes in the smoker under 12 hours reached an internal temp of 203F, took it out and rested it in a cool box for an hour. took it out and poured the juices and pork into a ceramic dish and pulled it Turned the gril up to 550F and fried the pork in a skillet with rapeseed oil and a squeeze of lime and did the tortilla on the plancha for about 10-15 seconds each side (nice char and still fluffy) But just as easy to do it on the cooker in a frying pan, Added radish and spring onions along with some broken up Monterey Cheese slices (forgot i hadn't got any grated cheese in the fridge) Enough for 6 full sized Tortillas and some left over for Pulled Pork Cannelloni tomorrow Well worth ago if you like pulled pork, but want to try something different to a bap and coleslaw

Sorry to hear that and not the first time I have heard about that problem. No consolation to you, fired mine up at 6am this morning and it has been going steady at 225F ever since. Got another 30-45 minutes to go to reach internal temp, I reckon so 12 hours give or take. On these long cooks will probably stick it in the oven once I get to the wrapping stage from now on. As the cost of pellets is getting noticeably expensive for the amount I am using and they add nothing to the finished meat once wrapped anyway.

My wife is much preferring the finished food on the Smokefire, get to cook on it 2-3 times a week at the moment

Allows you to drop the temp down to 165-200°F with the smokeboost feature now 👍

New Update for IOS App Users. The Smokeboost finally here along with the ability to control temperatures from the phone.... New features explained Just started a 10 hour cook and noticed the new update after I started, don't think it will update in the middle of a cook which is frustrating as would love to have tried the smokeboost feature out.

I am sure you will de-bone them fine, if not Pork Belly Burnt Ends is a great dish this is one of 2 different recipes I use. But loads of other versions out there, if you don't have the ingredients to hand. Usually on the sweet side but a really tasty moreish finished meal.

Rib eye and Sirloin, needs some practice at design searing marks 😀 Thought it works better than the stainless steel supplied GBS Grate, no sticking, grate held temperature well, cleaned up easily as well. Hefty bit of kit. Not the best photo, my wife likes her sirloin steak well done, but shows the caramalisation on the surface hopefully from the butter over it ((get a nice flame kiss from the flavoriser bars as well)) and the finished sear marks

I am a big fan of seafood, and their is a place on Teignmouth beach in Devon called the Crab Shack and the majority of the food (sourced and caught locally) is done on a grill outdoors, overlooking the beach and bought to your table. Simple things like Grilled Crab Claws in garlic butter served in a bucket are something else. They do full seafood paellas, fish and meats on the grill as well. But as the name suggests Crab is their speciality