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It just looks like it’s slid under the tap instead of over. Should just be able to slide open the dump and close it again maybe putting light downward pressure on the part you grab so the other end goes up. That’s if I remember correctly, my SmokeFire has been gone over two years now.

From most of what I understand, the vast majority of your smoke comes in the first few hours of cooking. I wouldn’t be opening it up to add more wood mid cook, but like @LMichaels says add enough at the start to get that boost where it really matters. I also know people that put their food on...

Others have been innovating in the pellet world since Traeger’s patent ran out. Most people just don’t want to pay for it. Weber just has more volume to spread the innovation costs across and uses cheaper materials than the other real innovators. Not saying Weber isn’t a real innovator, saying...

I had two for the EX4, it worked well, but I actually ended up using the upper rack for food and had a variety of foil pans where I put the smallest one than would catch everything under the food on the main grate. I used the wet smoke kits when I needed more capacity for food on both grates. If...

I believe most auto cruise control systems are considered PID systems. Don’t let the overuse of what‘s become a buzzword in pellet grills fool you. It’s purely used as marketing and advertised more on cheaper grills to make you think they are good as the other guys. PIDs require logic, so how...

I’ve had more than a few too many pellet grills. I’ve only experienced two that have smoke levels that compare to smoking on my WSCG with 3-4 chunks of wood. The SmokeFire and the MAK. I haven’t cooked on, but also think the Lone Star and Yoder could likely be major league contenders too. It all...

My experience with dry brining is usually a juicier more tender steak. Can’t say I’ve noticed a texture change, though I usually only dry brine a steak for 2-8 hours. I’ve dry brined several American Wagyu steaks too.

You get a left side shelf, better casters, a bigger upper rack (where a decent number of people do most of their smoking on the SmokeFire), plus the crafted system with the sear grate. All for the price of just the crafted+sear if you decide you want it later for some reason. All in addition to...

ELX4 for the hopper updates alone. Plus you get the new Crafted grate system and sear grate. Should take steaks up even another notch on the SmokeFire.

A little more about ‘converting’ a freestanding pellet grill into an outdoor kitchen. If you try to convert any ole pellet grill into a built in by removing the stand and putting it in, you could create long term headaches. In my experience, pellet grills are pretty reliable, but have lots of...

Also, smash burgers aren’t really where pellet grills shine. They’re really an outdoor wood fired oven or smoker, more than a grill despite their name. A few models including MAK and Weber offer griddle inserts that can do it, but with pellet grills being more like ovens they perform best with...

Reality is most pellet grills don‘t replace a gas or charcoal grill, most don’t sear that well. Weber, MAK, and a few others sear OK. However, this is on par with a Weber Spirit at best, still well short of what a Genesis or charcoal grill can do. Not many built ins out there for pellets. MAK...

I’ll ask the other current owners to chime in on this, is the carbon build up shown in the pics above normal on the bottom plate of the firepot? It’s been a couple years since I had my Smokefire now, so I don’t recall what it looked like after months of use. Joseph, how loud is your fan? Is it...

I’ve had over 10 different pellet grills and I’ve never really seen TBS on any of them. You might see the edge of white to blue. However, after initial startup you really shouldn’t see anything more than mostly thin to medium white smoke either. If you are seeing thick white or gray, you likely...

I would clean the fire pot well and run the Grill Master Blend for a while. I noticed the Weber Hickory can be pretty strong on some things, but I never tasted bitter smoke when I had my SmokeFire. Pizza‘s cooked at 450° with Hickory had way more smoke that my tastes liked though.

I looked at a Napoleon before buying my Costco Genesis. I liked the Napoleon build quality, but have not been impressed with the only place locally that sells them. I thought about an online retailer, but when reading reviews decided I’d rather have the support I’ve gotten from Weber versus risk...

GrillGrates are great for this. They really cut down the big flare ups. I keep a half set on my Genesis all the time. Once the steaks are on, the left burner gets turned off though in case they need a safe zone and to finish after searing.

I’ve actually had both of these grills. I sold the Spirit E-330 when I had the SmokeFire and didn’t use the gasser at all (before flaky firmware updates drove me to return the SmokeFire). I bought the Costco Genesis to replace what I sold. They’re both nice grills. The Genesis can get a ton...

2021 Weber Traveler is my oldest gasser :p, my Genesis II came a couple months later. I used a Sliver A for about 18-19 years though. I loved it at the time, but would not want to go back to an east-west burner setup.

My SmokeFire fan was annoyingly loud always. If you’ve noticed a change in that, I’d probably focus there first. Once lit the glow plugs job is done, so that should be OK. The other issue that bit me a few times on getting to temps was wind. If it was windy or ever just a strong breeze of 15ish...