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I do the same. I do birds on the top rack at 350 and up and I use a drip pan for them. At Thanksgiving dinner my daughter used the Turkey drippings for Giblet gravy and noticed the smoke flavor in the drippings. Who wouda thunk it. :-) I do not use drip pans when grilling.

Congrats on your new smoker. With the ELX6 you get the foldable upper cooking grate that increases cooking capacity. You should have plenty of room. If you want another friendly place to talk Smokefire. Join this Facebook group and read the FAQ we put together. Weber SmokeFire WoodFired...

ELX4. The Sealth version incorporated redesigned hopper, glow plug harness, and fire pot plus several other upgrades. The Sear + added the side shelf, folding upper cooking grate, and the Crafted stuff. In my opinion the upgrades are more than worth the additional cost. Good luck deciding.

If your pellets snap cleanly then they're fine. I agree with Darien, it sounds like this is a taste preference. Good luck.

I'm with you. Just to make sure that the problematic design would wreak havoc on owners they put that finger guard at the choke point. DUHHH!!! I have an engineering education and I also find it incredible that they would release that design. I addressed the problem my way but I understand...

The Brinkmann charcoal pan fits the 18.5 WSM.

I don't inject prime but on the other grades I inject the flat with Beef Broth. I inject the day before the cook and not heavily.. I didn't notice a difference in taste and no complaints from the family. To paraphrase Darin - different strokes for different folks.

My first cook on my Smokefire EX6 was July 4, 2020 and the steak was great. Today, my son let me walk him through cooking 2 pork butts and a rack of St. Louis ribs. Our 30 year old grandson and his wife were invited but Kat stayed home because of illness. Cody took lots of leftovers home...

Two smallish pork butts on the Smokefire and ribs go on at noon.

The PID controller displays the set temp as long as the temp probes is sending a temp within the range that the PID is supposed to maintain. That window can be as much as +-50 degrees. Therefore, if your set temp is 275 and the temp where your ribs are is 320 you will read a constant 275 but...

It all looks great. Nice cook!

They look great. Your friends are in for a treat.

Thanks. Our kids rallied around us and have really been a huge help. I'm slowly on the mend.

My Son, the computer Geek, agrees that disconnecting and reconnecting is how he got my grill unfrozen. Joseph, I’ll check with Chris and see if I can do a reset write up and get it pinned.

If nothing works then go through the reset procedure again and see if you can get the app to talk to you.

Good question, we had to pry it loose. Go on the app and see if you can get it to check for updates. If you can, then it should come around in 15 to 20 minutes. You select the settings icon to get to it.

As part of the reset it should check for software updates. The controller controls the fire heat and smoke. If it feeds too many pellets or doesn’t modulate the fan properly then you get bad smoke. EDIT: I just did a reset on my grill. It took about 30 minutes. Sometimes it will take 45...

Chuck raises a good point about the controller reset. The reset that is a selection on the controller is a soft reset. To empty cache and get a fresh start you want to do a hard reset. I've probably done it 6 times in 3 years. It takes time but has fixed problems for many owners. Here's...

The glow plug isn't a factor in this. Once the fire starts the glow plug de-energizes.

I'm an admin on a Smokefire Facebook group with over 9000 members. In my 3 years of ownership this is the first time I've heard of this and I have no doubt that you have a problem. It's a head scratcher. I get blue smoke every cook. Smoldering pellets give white smoke. If your fire pot...