James17

No idea. Where did you get it? 
 

id call Weber ASAP. They are normally really good at customer service 

14 minutes ago, hoogl said:

This was the main reason I didn't go for a pellet smoker. I felt the cost of fuel and availability was too much of a barrier for me. But YMMV. 

That being said I was impressed with the Smokefire in videos. But I'm more interested in the Weber Connect. I like a thermometer that can predict how long is left in the cook It's one of the reasons i like the Meater. Plus I can pair them with any smoker.  

It is so easy. Like having a gas grill for ease and adds better flavour. As I say 10 mins to roasting temp. 
 

I still use coal grills when I have more time to play around but I like it for ease. Think I will get rid of my gas BBQ as a result of having the smokefire. 
 

also the cooking programs are cool. Bit limited at the moment but you know they will add to them all the time. 

45 minutes ago, sotv said:

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.

Fired it back up and all went well. 
 

yes once wrapped I go oven now as the pellets are costly. On the higher temp cooks it really eats them. Often costs more in pellets than the cut of meat you’re roasting lol. 
 

I noticed with the update it hit 190c in about 10 mins. Actually takes longer to get to low and slow, I guess because it doesn’t turbo there as hard. 
 

new app features are good though and nice it is coming up with the other grills out there. 

7 hours ago, sotv said:

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

 

Oh dear first cook with the update and 30 mins into a chicken at 350f and it shuts down due to improper shutdown. Had to reset, shutdown and restart 

at least the app now makes a noise when it’s alerting you 

On 5/14/2020 at 12:42 PM, sotv said:

Let me down badly, just refunded my payment. No email to explain why. Not got enough pellets for the weekend now. Re-ordered from Wow-BBQ. Won't be using Alton again. Give them the finger from me, if passing.🖕

Haha I popped in and they have full stock so surprised. But I have never ordered from them. 
they now have Kamodo Joe's in so becoming a very good BBQ shop. Issue is they downsize the whole thing for Xmas stock so it’s a summer only BBQ place really. 
 

still nice to have on my doorstep 

Exciting updates. Remote controls etc...

smoke boost is meant to cycle heat but I would have thought the residual BBQ heat would have reduced the temp variance to only 10c or so 

23 minutes ago, sotv said:

 

I ended up ordering 10 bags of the Weber from Alton Garden Centre, cheapest I could see at £16.14 bag at this moment in time. The free delivery is £150 though, which is quite steep, but 10 bags covered that I wanted, covered that anyway. Went mainly for the Hickory ones this time, as preferring the flavour that it gives to meat of the 3 different ones we have tried so far.  

Interested to see how you find the GMG pellets, keep me updated.

Ah good to know they are a 15 min drive from me. And I hope open this week so can pop down there 

12 hours ago, sotv said:

 

Got through 6 bags (2 of each) and we prefer the Hickory overall as an all rounder for the various types of lo&slo meats and grilling we have done so far. Agree the Apple is our least favourite of the 3 that we have tried, very little smoke flavour left on the meats. Wish the Cherry version was available to try over here, haven't seen it stocked anywhere yet.

Anyone else tried any other brand of pellets yet? looking to put an order in for 10 bags soon to hopefully get me through the summer, just wondered if there is anything else I should be trying before I do?

Haven't felt the need to use my ProQ yet except for cold smoking, but I am sure that day will come sometime in the future, still learning and enjoying many different ways to cook food that weren't available to me on the ProQ on it at the moment. I think I am likely to fire the Jumbuck Rotisserie up before anything else, think that is the thing I miss being able to do with the Smokefire  at the moment and can't see anyway it can be added as a buy on at the moment, but hopefully something can be devised by the bods at Weber in the coming months.

Hope your Pork leg turned out well, been soaking a gammon overnight, going to do it lo&slo on the smokefire today

I need to revisit the hickory. Have a bag left and it is 60% oak so will pair great with beef. Feeling short ribs this weekend. 
 

the master blend being hickory, apple, cherry is a bit fruitier and a better all rounder. 
 

pork was good, I normally set up coals either side and put a pan underneath for the fat with veg in so it roasts in the pork fat. With the heat coming from below the skin didn’t get the same radiation heat so I had to take it off and crisp up when the meat was resting. 
 

Still learning on it. But definitely won’t be binning the kettle or smoker any time soon as they offer something the pellet doesn’t. 
 

although I am eying Up a Kamado Joe big jo 3. I like the rotisserie and pizza accessories and it could replace a few of the others and free up some patio space, which will please the wife no end. Unless I move them out the way for a few nostalgic cooks 😂

It is less smokey, I bought apple, hickory and grill master blend when I first got it but due to smoke but being too strong I now just use the grill master blend. I might use Apple for fish but everything else the grill master is great, and Olaf higher temps you obviously get even less smoke so roasting a whole chicken there is no point going for the apple. 
 

roasting a pork leg later, very excited. 
 

as an aside, whilst I enjoy the smokefire I am still using the kettle and WSM as I love playing with charcoal and wood and both give a better smoke flavour. But for working from home when I just need to set it and forget it during the day the smokefire is working out great. 

3 minutes ago, Skagg2000 said:

The aussie beads arrived today, I was surprised how small the bags was but the briquettes seem rather dense hence the small size. I have great expectation for longevity of burn time!

 

Cheers n Gone Nick

I like them a lot. Take a while to get going but they do last. Smell amazing as well, very Caribbean 

Mine turned up yesterday, nice quick delivery. I looked through a bag, mixture of medium to large to massive lumps. Didn’t see anything too small. 
 

I’ll use it this weekend and report back after smoking a ham 

I ordered lump from here last night https://www.fogonuk.co.uk/#shop. 2 x 10kg bags £32.50 + free delivery

and Aussi heat beads from BedsBBQ as well. 4x4kg bags £31 + free delivery 

3 minutes ago, tedmus said:

I bought some of this recently when it was £29 for 2 bags delivered. Price has gone up since so not sure I would buy again but impressed with it, massive chunks in the bag and burns well with a nice aroma, great in the kamado.

https://www.fogonuk.co.uk/#shop

Looks good. Is is good for high heat and how stable would it be in a WSM. Or stick to briquettes? 

If you don’t mind the coconut smell then I’m a big fan of aussi heat beads. Take a while to get lit but last forever and are very stable low and slow or high heat 

Have you tried the Weber grills app. A few more option on there. 
 

will be nice when you can monitor the temps away from home. Currently the WiFi set up just means better range within the wifi network and not fully remote. 
 

Remote temp control will be even better. 

2 hours ago, Lleyton Mac's Backyard BBQ said:

Webers hickory

I would use the app to contact Weber. They have been getting back to me with is 24 hrs even over the weekend and are desperate to sort out any issues, this is a big investment for them 

10 hours ago, sotv said:

I certainly haven't experienced some of the problems others are reporting, and as for a 15F temperature difference between the Weber probe and Maverick probe, I personally wouldn't be that worried tbh. If it was +30 or 40F then I might. But it is your experience and what you expect from it that matters.

Good look with your cook, I am sure you won't need it. For all its teething problems, the food I am producing so far is of a way higher and consistent quality than my previous ProQ , I think, only thing lacking is the strength of the smoke flavour compared to charcoal, but that is to be expected from any sort pellet grill I believe?

I am going to use the Weber Roaster for the first time today and do a full chicken Sunday dinner with it including potatoes and veg to see how it turns out.

I did a beer can chicken on it last weekend. Turned out great but not the same as charcoal (but it is super easy and that’s why I bought it  

Just did the kettle chicken. I do miss good old coal and when you are outside with it it’s just as easy. But the pellet is great for ease. 
 

pellet use is expensive though

14 minutes ago, sotv said:

I certainly haven't experienced some of the problems others are reporting, and as for a 15F temperature difference between the Weber probe and Maverick probe, I personally wouldn't be that worried tbh. If it was +30 or 40F then I might. But it is your experience and what you expect from it that matters.

Good look with your cook, I am sure you won't need it. For all its teething problems, the food I am producing so far is of a way higher and consistent quality than my previous ProQ , I think, only thing lacking is the strength of the smoke flavour compared to charcoal, but that is to be expected from any sort pellet grill I believe?

I am going to use the Weber Roaster for the first time today and do a full chicken Sunday dinner with it including potatoes and veg to see how it turns out.

I did a beer can chicken on it last weekend. Turned out great but not the same as charcoal (but it is super easy and that’s why I bought it. Going to get the kettle fired up today for a whole chicken. 
 

21 minutes ago, wow400 said:

Interestingly, I’ve just connected up an old Maverick remote thermometer system and it’s constantly showing 15°f hotter than the temp probe of the EX6....

The Smokefire temp really has been up & down like you wouldn’t believe but now, after 90 mins, has settled at target - be interesting to see how it holds it from now on 😳

Agree with the point about the graphing - mind you, that would very quickly show any inconsistencies!

Bet Weber will be in no rush to implement this 🙄

FWIW, I’ve put a foil container of water below the butt to add a bit of moisture & more importantly, catch the grease.

Finished mine yesterday (only a half butt) and used a water pan. Temp held throughout the cook but next time I’ll add a thermoworks to see how accurate the BBQ temp gauge is as at 275f it took 11 hours and I wrapped in paper after 6. 
 

good smoke ring and flavour though

15 minutes ago, Is it dun yet said:

I spoke to weber the other day, he said it should only take 8-12 mins to get from 225F to 600F. Mine takes over 25 mins.

It does chew through pellets though, a lot more than my old GMG

I've got some GMG and Lill's levels pellets I won't to try, have done a bit but not a fair test as my grill is not working properly.

I think I got to 225f in 10 mins the other day. I think it’s important to note that we are cooking at 3-8 Celsius outside so it has to work a lot harder to get to and hold temp. 
 

im doing an 8ish hr pork shoulder cook this weekend and a few steaks and a whole chicken so I’ll let you know how it goes. 
 

I would expect 1.5lbs an hour of pellets at 250f in these temps  

I’m about 15 cooks in now and apart from one controller crash, it kept temp just couldn’t change it so not a disaster, it’s been flawless. Obviously this is my second as the first got replaced. 

31 minutes ago, Is it dun yet said:

Is yours the black one and welded like Harry soo"s 

No it’s silver with a kink so original design 

Gets up to temp quickly for me. 10 mins to 250F

Look on you tube it’s a new welded shoot (auger feed) I think it sorts feed problems, cavitation 

16 hours ago, sotv said:

Not sure if ours in the UK already have them installed or if it is a completely new part, since release over here?. Worth keeping an eye on it, going forward.

From looking at mine it looks like it’s a new part. Sent an email to weber earlier asking if we were getting the upgrade 

So I have been in discussion on the shoot. Apparently in the UK if you are having issues with the feed they will send a new one. Otherwise it’s not an auto upgrade. 
 

got my first controller freeze today, about 10 cooks but first one on the latest firmware so maybe it’s a new bug. Sure another upgrade will come out