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Bless your heart, always being so kind and explaining things. Some of us have moments we fall behind, but it seems we can always count on you to be on your game with every post.

Don’t overthink it. The Vortex is hard to beat for chicken parts, but after that two zone cooking is where it’s at. I can cook edge to edge steaks at about any doneness level by the just keep flipping method and then throwing on the cool zone to finish after I like the appearance of the crust...

Unless I’m doing chicken, I just create a two zone setup by raking the coals on the upper charcoal grate to 1/3rd-1/2 of the grate and cook. Sometimes I use the SnS drip pan, sometimes I don’t.

Most of the problems were software and firmware related, so those should be resolved by now. They were real though. The original hopper is still a weak point and you might find it works better with certain brands of pellets (Weber or Lumberjack). Weber did make some minor changes to the hopper...

Before my time bread used to come unsliced. I’m sure by many the failure to evenly slice a whole loaf was a weakness, but the saying goes something like the best thing since sliced bread, right?

I‘ve had 4 Traegers and other than a firmware problem on the Pro 575 (release woes when the new WiFire was first released, like early SmokeFire problems), I never had any issues with them. If I were choosing another sub $800 pellet grill, I’d be looking for a CampChef first, but Traeger would...

Anything with a solid drip pan and side exhaust stack will not compete at all with other designs flavor wise.

Ok, this is 5 pages long, so I’ll admit I just skimmed it. I had a E-210 a few years ago that I picked up at a Wally World end of season blow out. It seared about like your pics and it was gone the next Spring. I know you don‘t have to cook everything at Mach 10, but it’s nice to put a little...

I’ve never had problems with mine so never put that much thought in it. I run the Pit Viper damper wide open. If I’m cooking under 300°, I fully close the boom vent on the WSCG and the top is open maybe 1/8”. If I’m cooking over 300, I usually open the bottom vent about halfway between closed...

If you’re buying a 20lb bag of pellets, you can get a 5 gallon bucket and a gamma seal lid for it. If you’re buying the little 3 or 5 lb bags, you could get a pet food container.

@LMichaels I hope that new cooker works well for you, That price is a great way to test the pellet world out and insulated pellet grills really are not that common, especially at that price point. There’s a lot of great features on that grill if it works well. As others have mentioned, if it...

If you look at the pics on various sites, the Stealth has a different hopper with a relocated pellet sensor and is shaped differently on the short side and the finger guard at the top of the hopper. There’s a light inside the grill, different casters, and the crafted grate system. So, at least a...

I didn’t look at the question as is the SmokeFire good or bad, I viewed it as has it been successful business venture for Weber? The SmokeFire is awesome when it works well and I believe from what I see it is more consistent all the time. However, from a business point of view it gets little...

Wagyu Tallow is pretty good too 😉 I just wasn’t going to suggest ordering a can for one steak. Bet it would go well in mashed potatoes too. After all that was McDonald‘s trick (I doubt wagyu though) for years until vegetarians and vegans started crying.

I’ve heard people actually prefer Wagyu medium when they eat most ‘normal’ steaks at medium rare. The theory is it starts melting more of that marbling making an even juicier steak. How thick is the steak? If it‘s around 1.5” I’d smoke it at 200-255 until about 10-15 degrees from your target...

I know grilling tends to be male dominated, but I’m going to go out on a limb and guess gals own more than .1 percent of SmokeFires. If we’re going to stereotype, they could be more likely to read the manual too. I‘d like to think after a decade of using pellet grills the issues I encountered...

I would say a failure because outside of here I see little about the SmokeFire other than making fun of it. Seems they’ve really struggled to get past the negative launch perceptions. I do hope they continue to improve it and keep building the software team and improving practices they need to...

I have a Meater+. I’ve never had a problem with it, but prefer my Fireboard when I’m not using a rotisseri. I have a Combustion Inc. set pre-ordered and would recommend waiting to see reviews on it in the wild before buying a meater like @BFletcher suggested. The biggest drawback to the Meater...

If the EPX4 was available here, I’d consider selling my Genesis and getting one just for high temp cooks. Watching you guys for the past year, it seems Weber might have finally ironed out the software to a mostly stable condition. I still love my MAK more than a SmokeFire, especially for low and...

Those are good pellets although a little ashy. Don’t tell anyone else, but I believe they are Lumberjack MHC Blend 😉 When I’m not using CookinPellets, I’m using the MHC or Grillmaster blend in my MAK.