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Started By
Message
Weber SmokeFire
Posted on 2/14/20 at 5:38 pm
Posted on 2/14/20 at 5:38 pm
I believe the first batch of pre-orders were to be available today. Anyone getting one? I'm thinking about picking one up toward summer depending on how real world reviews look. Seems like the design concentrates smoke dramatically more than the other mainstream brands.
4
Posted on 2/14/20 at 5:46 pm to TigerFanatic99
quote:
real world reviews
I'm with you on this. Every review I've seen was by someone that got theirs free from Weber in exchange for a review. I need another outdoor appliance like a need snow tires in Louisiana, but I am happy with every Weber product I've ever had.
Posted on 2/15/20 at 6:46 am to TigerFanatic99
I’m off the pellet smoker band wagon. I have a camp chef that never sees the light of day and much the same experience with a friends Yoder. I can’t get the smoke I want and all the fan activity dries the meat out. I’ve used the amazen tube as well with similar results.
I discovered the snake method using the Weber Kettle, it’s money every time for a fraction of the cost.
I discovered the snake method using the Weber Kettle, it’s money every time for a fraction of the cost.
Posted on 2/15/20 at 6:52 am to WHATASHAME
quote:
I’m off the pellet smoker band wagon.
This is the first time I’ve heard this about pellet smokers. Just about everybody I talk to loves theirs. I currently do the same as you, with my Weber kettle. I just feel I have to babysit a lot with it. With multiple kids I was looking forward to the ease of the pellet smoker.
Posted on 2/15/20 at 7:07 am to WHATASHAME
quote:
I’m off the pellet smoker band wagon.
quote:
WHATASHAME
quote:
I can’t get the smoke I want and all the fan activity dries the meat out.
That's weird. What temp are you smoking at? I get the lack of smoke issue as most pellet smokers suffer from it but drying the meat out sounds like something you may be doing and not necessarily the pit. I have a Green Mountain and it's awesome.
Posted on 2/15/20 at 7:16 am to choupic
Pellet smokers do require less attention and are really easy to use. I just can’t get the results I’m looking for from mine.
Posted on 2/15/20 at 7:16 am to GeauxTigers0107
Yeah sounds like he is doing something wrong. I've had a Camp Chef and now a Yoder, dry food is my last concern. Smoke is also not a concern, my meat always has a great flavor.
The new Weber is interesting, I'm curious on the build quality. For a few hundred bucks more you can get a Rec-Tec or Yoder, may be a hard decision for some.
The new Weber is interesting, I'm curious on the build quality. For a few hundred bucks more you can get a Rec-Tec or Yoder, may be a hard decision for some.
Posted on 2/15/20 at 7:21 am to GeauxTigers0107
Generally smoking from 225 to 250 no matter the meat.
I’ve threatened to install gasket material around the lid as l loose tons of smoke there. That could be the problem, I’ve read of others doing this
I’ve threatened to install gasket material around the lid as l loose tons of smoke there. That could be the problem, I’ve read of others doing this
This post was edited on 2/15/20 at 7:22 am
Posted on 2/15/20 at 7:28 am to WHATASHAME
Yeah my Camp Chef leaked smoke like crazy, drove me crazy. Gaskets may help, worth a shot.
Posted on 2/15/20 at 7:29 am to OSoBad
I hope I am doing something wrong. It makes me ill knowing I have a $1k pellet smoker in the shed and cooking meat with a $100 Kettle. I’ll try anything. What pellets are you guys using?
Posted on 2/15/20 at 7:47 am to WHATASHAME
quote:
I’m off the pellet smoker band wagon. I have a camp chef that never sees the light of day and much the same experience with a friends Yoder. I can’t get the smoke I want and all the fan activity dries the meat out. I’ve used the amazen tube as well with similar results.
That's a pretty common complaint with pellet grills.
Posted on 2/15/20 at 7:49 am to WHATASHAME
I use pellets from Sam's, 40 pounds for $15 bucks. Hard deal to beat and they have no fillers like a lot of pellets have.
Posted on 2/15/20 at 7:55 am to OSoBad
Have you tried puttin a pan of water in the smoker?
Posted on 2/15/20 at 8:27 am to Tomcat
In haven’t used a water pan, that’s a good idea. I have tried spritzing the meat with stock every hour or so.
I’ve used Treagar, Camp Chef and B&B pellets. No noticeable difference.
I’ve used Treagar, Camp Chef and B&B pellets. No noticeable difference.
This post was edited on 2/15/20 at 8:31 am
Posted on 2/15/20 at 8:39 am to WHATASHAME
quote:
I can’t get the smoke I want and all the fan activity dries the meat out.
I have a Green Mountain and have no such issues
What meat do you have that is drying out? I don't even usually wrap my pork butts and they are far from dry. Same with beef ribs. Those are the two most commonly cooked items on my smoker.
Posted on 2/15/20 at 9:17 am to Epic Cajun
By drying out I mean the parts of the brisket not covered by fat seems like jerky. I too, wrap at about 165. There are still portions that have a tough outer and almost no smoke ring. I’ve never accomplished the deep brown almost black exterior (Texas style) before I chicken out and wrap it. Whole chicken gets leathery.
Posted on 2/15/20 at 10:15 am to WHATASHAME
quote:
I’ve threatened to install gasket material around the lid as l loose tons of smoke there. That could be the problem, I’ve read of others doing this
I sealed up mine with gasket and recommend doing that as much to hold temp as to hold smoke.
This post was edited on 2/15/20 at 10:21 am
Posted on 2/15/20 at 10:19 am to WHATASHAME
quote:
There are still portions that have a tough outer and almost no smoke ring. I’ve never accomplished the deep brown almost black exterior (Texas style) before I chicken out and wrap it.
I always do Texas style and this was my last brisket. Excuse the hack job on the slicing but the thing looked like a meteorite and had as much of a smoke ring as you can get.
This post was edited on 2/15/20 at 10:21 am
Posted on 2/15/20 at 10:48 am to TigerFanatic99
I’m going to wait a few months for reviews from regular consumers before I buy one. I own a couple of Weber products and have been totally satisfied. I hope the smoke fire lives up to the hype, cause I intend to buy one before football season.
Posted on 2/15/20 at 10:52 am to Chucktown_Badger
That looks great! I can only get that using the Weber.... I’m going to find some gasket material, some of the bbq boards speak highly of it also.
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