sotv

Little bump for this, a great opportunity if you have ever wanted to cook on a UDS or thinking of buying one as well, to try one out first. Also if you haven't attended a tailgate, because you can't get your smoker there , a chance to attend one and cook with something provided for you.

I'll find out when delivered, not so convinced they have redesigned the pellet grill (on the lo&slo side) as more caused a few headaches, but we will see. With regards to the drip trays, not a problem as such as used to using them on my bullet smoker. But the thought of cooking 2 or 3 items lo & slo and having 2 or 3 drip trays underneath on the bars isn't ideal, especially as the flavorizer bars are meant to be what gives the even heat distribution over the whole unit and a couple of flat bottomed foil trays with liquid in aren't going to help with that maybe?. Proof is in the pudding though and I will have to wait for March to find out.

That is fair enough, where exactly are they recommending the drip pan is place out of interest, do you lose more than half the grilling space, if you can only use the top grate and put the drip pan on the bottom one? Or are they recommending you can place it on the flavorizer bars or even on the very bottom?

Think I am just going to wait for the Amazing Ribs test and review as the guy who does those seems the most qualified person to comment on it and not be subject to user errors. If it is a bad one, then I think I will really have to worry, but fingers crossed it is a positive one.

Just watched an interesting video on youtube from someone who seems very experienced with pellet grills and makes a very interesting point half way through about the installation of the igniter. He assembled it himself, but mentions a lot of people buy them pre-assembled from hardware store in the USA (and looking at some of the pictures of Babyback picking his up from his Lowes, it did seem pre-assembled, on the back of his truck. Maybe a reason maybe not, but a possibility). How well the guy in the store is assembling them in store compared to someone at home doing it themselves, could be part of the problem maybe? If not, still some good info on what to look out for, when we do it ourselves. Spoke to Riverside on twitter today and they have spoken to Weber and they seem to be saying that the majority of problems are down to user error and a drip pan is definitely needed under the bars for lo&slo and the manual does say it. We'll see, but feeling a bit more confident about it today 🤞 Till I see some more scary video reviews tomorrow 😀

Babyback put another video last night, where he experienced a grease fire on a lo & slo pork butt cook, which is a bit disappointing, People are saying that they were under the impression that this couldn't happen with the Smokefire and its new design, others saying on cooks like that, then a drip pan should have been place under the flavouriser bars to stop this and the manual does state that, even if a little vaguely. Be interesting to see how this plays out. I am sure Weber in the States deal with these queries over the phone quite adequately, maybe time to start addressing these issues on a more public forum There is a lot of negativity out there for the Smokefire , not necessarily attributed to owners. But there do seem a few genuine recurring problems for a few owners that shouldn't be happening and it can't be helping Weber or potential future owners, to keep seeing them. Be interesting to see what happens in the next 4 weeks before the European/UK release is due and what will happen, before then.

There does seem a few issues, app and pellet hopper. But if you dig deep into the complaints the majority of them seem to be people (like me) who are inexperienced with pellet grills and rather than ask questions from experienced grillers to what their problems are on forums etc. Just want to rush out a video showing their problems, without looking for a resolution first and if they read the comments on their videos or in some cases, actually read the manual as they have installed parts incorrectly, most of these problems can be rectified. A lot of negative comments come from people who don't seem to own one and want to stick there oar in as Weber haters or just to laugh at people who have bought one and cause upset or feel better about themselves and their version of a pellet grill, which is fine, but of no real benefit, if looking for reviews as a buyer of a Weber yourself and getting disheartened by the snide comments and I think most of those posters of those comments know it, hence the reason for doing it. The app will be sorted over time, hopper may need a mod or a fix if it is a feed problem, but confident Weber will sort something if it is a proven design flaw. We have another month before out here, so hopefully if not already shipped over here, even if it means holding them back a short while to sort any problems out, I am fine with. Couple of early videos here and here Babyback will be a good one to follow as a very experienced Youtube Griller who has purchased one with his own money and will give an honest appraisal I feel. Poll from a small sample off a facebook group for actual owners Weber smokefire insiders is the FB group with the poll for reference. Current results. 59 people no issue, 6 had issue and its resolved, 4 cant wait to return, 4 best pellet grill ever. It's a small sample size on a FB group so not sure its worth much, but certainly way different if you just listened or watched some of the videos discussion out there at the moment Still very excited to get mine and I will follow the manual for assembly, any problems ask questions on somewhere like here or hope that Weber UK Customer Service is as good as their US counterparts seem to be if you take the time to speak to them about any issues.As with any product, the people with problems shout the loudest, the ones who are happy with it, usually just get on with it and get much enjoyment from it, so no reason to shout about it. 👍 .

Maybe I shouldn't google things and just go with my gut. 😀 Was initially thinking of the Lodge Cast iron Stone, but can't justify that sort of money just for pizzas. So just trying to decide on 1 of these 2 at the moment. Kitchen Craft Cast iron Baking Stone or Emile Henry Ceramic Pizza Stone which has a good reduction on normal retail price. Just worried about getting that one here in one piece from Austria. Both of them seem a fair price for what I will need and do a job where I can hopefully be able to cook up to 600F on them if necessary

As I say planning to cook my first full one around Easter time, I keep reading 12-15 hours at a steady 225F. Hoping to keep that temp, but sounds like it may cook quicker based on your timings. I know I can wrap it for up to 4 hours in a cool box before serving. Getting a bit nervous about timings if it cooks quicker than I first imagined.

I wouldn't say I have ever found it tough, maybe a bit more chewy than back bacon, but more flavour I find than back. This one cut thicker and with a bit more fat, than normal, rendered whilst cooking and was very melt in mouth. Obviously you got to like a bit of fat though. 😀

Just had a great bacon sarnie, from my latest batch of bacon. Tried a couple of different things with this one. Added a couple of bay leaves, to my usual salt, sugar and tellicherry pepper cure. The bayleaves added a hint of the flavour to the finished meat. I normally look for more meat than fat on the pork belly, but chose a much fattier one than I normally get for this one , what a difference with the finished flavour after cooking. Going to change the type of cut I get in future,, the higher fat content has way more flavour than the meat after cooking I found. Also sliced these with a knife and probably at least twice as thick as what I would do with a slicer, cooked a lot better and a proper mouthful each bite 😄 The fat in the pan is just what came off the bacon, no oil added before started cooking, couple of lovely bacon fat crispy pieces of fried bread afterwards.

Looks great, not sure what you weathers been like today, but chucking it down here with a strong wind. Certainly wouldn't have attempted it on my Proq, today here. So kudos to you and your UDS p.s. What temp did you cook it at?

Looking to purchase a Bread Stone to cook pizzas on a pellet grill I am getting next month. I was thinking either a cast iron one or a granite one as they both can be used up to 500-600F. After doing some initial research online they both seem able to do a decent job, although it seems cast iron bread stones can suffer from hot spots and you need to be careful with granite, as heating them up and cooling them down too fast can cause them to crack. Has anybody any experience of Bread Stones on a grill and can recommend either types of these materials or something else that works well on these type of grills and temperatures, and are easy to clean and maintain after using? Thanks

How long did it take to defrost a brisket in the end, this size?

Looking forward to reading about it , as planning to do my first full one around Easter

Found this app Bilt and downloaded it from the IOS store (Android version available from their store as well) Shows how to build the EX4 or EX6 with animated 3D and vocal instructions, for each step of the assembly. Looks much easier to use this, than it would be the paper instruction. If any help to anyone, getting them?

Haven't rendered fat down in a long time, but sounds a good idea. I've used the crock pot method and 1/2 cup of water in the past, so will try it. Don't suppose you have any tips for taking the silverskin off something like this. Never had much luck even with smaller pieces of beef, as it tends to tear and break off in small pieces for me and I end up giving up 😀

I ordered a bag of each of the 3 different kind of Weber pellets available from there yesterday, as with that discount and free delivery worked out at just over £16 a bag. May switch to another pellet manufacturer over time, but thought best to try out the Weber pellets first. Also you can get a dedicated cover for the Smokefire, if like me, it will be kept outside, although quite expensive, think mine was around the £80 mark

Keeping my ProQ for tailgates and cold smoking (maybe able to do that with the Smokefire)? Not looked into that side yet + if I miss the taste of charcoal cooking at times 😀 I am getting to old and lazy to battle temperature fluctuations and filling charcoal baskets. Being able to switch it on, get constant temperatures whether it is at 200F or 600F. Even if it just lo&slo or grilling for a short time or 15 hours the consistency and ability to be able to cook outside whatever the weather is doing, appeals to me and hopefully I can just relax a bit more. Understand people enjoy that side of it though and what makes outdoor cooking fun for them, I just find it all a bit frustrating, time consuming and a little stressful at times

Seen a few hands on reviews of the smokefires from the States in the last 24hrs and they seem very positive and very few complaints. It gets up to 600F in 22 minutes, very stable temperatures during cooking, with easy and responsive increase/decrease of temperatures during cooks, depending on what you have on the grill at the time. little ash and grease deposits and easily collected and tidied up Only niggles seem to be the app, which is what delayed the shipping evidently. But that can be sorted with updates in the coming months to iron out those problems and the probe wire placement isn't the best, but already knew about that. But some of the more experienced pellet grill owners out there, compare it favourably for the price, to the top of the range pellet grills already out including a Memphis Grill owner. Still early days and the longevity of the product and more reviews is important obviously but getting excited to get it now after seeing and reading about it in the last 24hrs.

Was considering the EX6 but I only cook for 2 most of the time, and as the EX4 has the exact same Auger feeder, firepot and Motor as the EX6 so seemed pointless for my own needs, having 50% more space to heat up every time I used it and having to burn more pellets to do it, for just the 2 of us. But definitely nice to have the extra space the EX6 offers, if you can use it. I was thinking along the same lines of either a pork shoulder or even a pork belly and a few Bavette steaks which are all forgiving for first goes at different methods of cooking on it.

I'll have a look around and sort something out to donate, before the event. Also worth pointing out all proceeds are going towards the purchase of a big event shelter/gazebo for future regional and national tailgates

Just bought 3 Weber Pellet bags (1 of each flavour to try out) that have a little offer and discount code on the page from WOWBBQ currently. If you buy 3 bags comes with free delivery and works out a little over £16 a bag for the 20lb bags. If of any interest to anybody looking to purchase some pellets to try On a seperate note, they rang to say the pellets won't be available till early March, understandable as the EX4 or 6 isn't released before then. But told me they are still expecting delivery of their Pellet Grills the first week of March at the moment.

Sorry for your loss. Got the EX4 coming, hopefully early March, looking forward to it

Up to date details in various threads on main site about this get together here under Midland Tailgate