I've always used Weber Kettles to grill, and have had a 22" WSM for about 6 years now. My Mom was a Weber Sales rep in the 80s. I share the name of the lesser used side of the brand name. So I'm Weber through and through. I moved to the foothills outside of Denver in 2017. I still grill in the snow, have figured out how to control my temp even with the 9600' of elevation messing with the coals, and have fought giving up on charcoal. I haven't grilled or smoked since April 2020. Where I live is still under a burn ban, even with snow on the ground. Previous year I couldn't use charcoal May to October. Not being able to cook our turkey on a Weber was the final kick in the balls this last week, so I'm exploring other options.
I don't like propane grills anytime I've used them. I'm assuming I'd get better with them and figure out how to get better taste out of them eventually. I feel like the Smoke Fire coming out is a sign, but I'm trying to figure out if a pellet grill is allowed at all times. I'm also trying to talk myself in to a Smoke Fire because of the price, hard to swallow after using the same kettle since 2000, and it probably has another 20 years in it. According to the the county sheriff website:
- Propane grilling is allowed even in Burn Ban Level 2.
- Pellet grills are allowed in Burn Ban Level 1.
- Pellet grills are not mentioned in Burn Ban Level 2, so I've sent in an email asking for clarification.
I don't care about time required for startup, I'm used to lighting my starter stack and waiting 20 minutes to spread the coals and another 10 minutes to heat up the kettle. I care about being able to recreate indirect cooking on a kettle and smoking with the WSM. My go to meals off the kettle are tri-tip (grew up in tri-tip's hometown), pork loins, chicken, turkeys, and steaks. WSM I smoke pork butts/shoulders, pork ribs and beef ribs. These meals are what I want to replace. I have a few questions about the Smoke Fire:
- Anyone gone from Kettles to SF, comparable product?
- Is the EX4 big enough to cook a 20-24 lbs. turkey?
- I know this is a Weber based website, anyone gone from another pellet to a SF?
- Anyone have a SF at elevation? Slightly worried about temperature control, based on experience with charcoal.
- Pros/cons/any comments?
Thank you for the responses.
I don't like propane grills anytime I've used them. I'm assuming I'd get better with them and figure out how to get better taste out of them eventually. I feel like the Smoke Fire coming out is a sign, but I'm trying to figure out if a pellet grill is allowed at all times. I'm also trying to talk myself in to a Smoke Fire because of the price, hard to swallow after using the same kettle since 2000, and it probably has another 20 years in it. According to the the county sheriff website:
- Propane grilling is allowed even in Burn Ban Level 2.
- Pellet grills are allowed in Burn Ban Level 1.
- Pellet grills are not mentioned in Burn Ban Level 2, so I've sent in an email asking for clarification.
I don't care about time required for startup, I'm used to lighting my starter stack and waiting 20 minutes to spread the coals and another 10 minutes to heat up the kettle. I care about being able to recreate indirect cooking on a kettle and smoking with the WSM. My go to meals off the kettle are tri-tip (grew up in tri-tip's hometown), pork loins, chicken, turkeys, and steaks. WSM I smoke pork butts/shoulders, pork ribs and beef ribs. These meals are what I want to replace. I have a few questions about the Smoke Fire:
- Anyone gone from Kettles to SF, comparable product?
- Is the EX4 big enough to cook a 20-24 lbs. turkey?
- I know this is a Weber based website, anyone gone from another pellet to a SF?
- Anyone have a SF at elevation? Slightly worried about temperature control, based on experience with charcoal.
- Pros/cons/any comments?
Thank you for the responses.