re: Weber SmokeFire

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I know I would rather enjoy Q far more often and easier with a pellet than dealing with stick. Pellet is a barely a disruption from my routine if I smoke over a weekend vs stick where it effects my sleep schedule and could take over a weekend due to being tired from it.

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100% this. And I love being in the middle of Chicago and still being able make great bbq on my balcony, no need to source sticks or logs and tend that shite overnight.

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By drying out I mean the parts of the brisket not covered by fat seems like jerky. I too, wrap at about 165.

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This might be your issue, you should wrap at the stall an not a set temp. The stall could occur anywhere between 150-170. If your brisket started stalling at 155, yet you just have in you mind not to wrap until 165 that's why you are getting jerky.

Watched this also, then watched Harry Soo's review also.

My conclusion was that Baby Back said he bought his at Lowe's, rolled out of the store, to his truck and then home.

Im convinced that his was half assed assembled at the store. Watch Harry's video and see if you don't get the same impression.

LINK

I follow both on YouTube and they are friends and have done videos together.

Baby Back is a big Weber guy. Once he sees Harry's video he'll realize he short cutted a little bit.

Do the Weber Premium kettles ever go on sale that I should wait for?

Right. I dont even care about the hopper issues. My biggest concern is that ash is not sufficiently contained in the fire pot and it clogs the grease drain holes when it mixes with the grease. The only reason I call it a design flaw is because it was advertised that this would not happen. Being told now to use drip pans invalidates the flavorizer bars, which were a big selling point.

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I’m a Webber fan as well... sounds like I’ll wait until they fix the issues and then buy.

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Same here. I'll grab a weber kettle here in a month or so when the artic tundra recedes to learn to smoke on and then next spring decide between the Weber GreaseFire or the Camp Chef woodwind probably. I'm hopeful by then they have all of this settled. There's a lot about the grill that I really like.

After checking out YouTube and a prelim AmazingRibs.com review along with some things I have seen here, I would not purchase one. And I am a Weber guy.
The issues seem to be design flaws like the hopper not feeding pellets properly, and the right side being much hotter than the left. I also read something about long cooks getting food ashy.

Don't let the name fool you. I just love eating brisket and I love cooking brisket. By far my favorite thing to put on the smoker.

I have no advice for pellet, I don't have one. I feel like I have seen good things on here about Yoder, Rec Tec, Green Mountain, and Pit Boss. I am sure I will be corrected if I am wrong with those suggestions.

Gonna take a deeper dive into this, have read good things about camp chef.

I’m just super disappointed from what I read about the Weber today.

I typically research the hell out of big purchases but was a bit overwhelmed by the pellet grill market. I just figured a brand new Weber at that price point wouldn’t have as many kinks as it does so I went for it . Problem is most of these reviews came out in the lead time between order and purchase.

The most worrisome complaint is the “clogging” of the hopper and having to babysit the thing making sure it has fuel flowing. That is kind of the point of pellet smokers.

I had a traeger I borrowed for about a month and loved it, the Weber cost nearly twice as much as that model and it simply doesn’t sound like twice the value.