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Great cook. The Vortex does a great job on Chicken.

I pick the biggest one they have. The leftovers went into today's Jambalaya.

My wife wanted Chicken for dinner tonight. My Son was at work and arrived just in time to carve the bird. I did a 5.8 lb. Chicken from Publix. spatchcocked it and dry brined for 4 hours. Only 4 hours because that's all the warning she gave me. I fired up the EX6 to 400° F and put a butter...

I haven't made any mods to better handle rain and I've probably cooked over 50 times in rain and thunderstorms. Rainproofing is not one of it's weaknesses. thanks Darien. I forgot to mention that it was a 400 degree cook and in 12 minutes the Asparagus picked up a lot of smoke flavor. Not...

I checked and the electronics are waterproofed and the pellet hopper stays dry. I fill the hopper before I wheel it out of the garage and I get a little wet getting it positioned. The entire grill could handle the rain but the cook doesn't like getting soaked and I like keeping the food dry as...

My son was a big help preparing dinner. He did the heavy lifting for this cook. My wife wanted Burgers so she got them plus roasted potatoes, grilled Asparagus, and sliced Tomatoes. Spike prepped the Asparagus and did the cooking on the Smokefire. We cooked the Potatoes in the oven.. He has...

Another great cook. Sweet 😁

Crispy skin is my Achilles heel. I get little to none with a spatchcocked bird on my Smokefire cooking at 375 to 400 . I've tried everything except taking it to the lower cooking grate and flipping the skin down. That's next. Glad you got it.

Thanks, it's been over 20 years since I was in the UK and I forgot. Wow!!! There's 20% of the price.

What tax? That's the list price in the UK. Before taxes.

The author of the article guessed that the Searwood will replace the Smokefire. I don't think so. Weber has different models of the kettle. They have different models of their gas grills. MY GUESS is that the Searwood will be their entry level pellet grill and the Smokefire EX4 and EX6 their...

This thread has become the food **** thread. DROOLING

That looks great. Cheese or plain Grits as a side dish? :LOL:

That sounds great. My family loves birds off the Smokefire. Our favorite marinade is Lawry’s Caribbean Jerk marinade. I marinate the pieces overnight.

I did Cauliflower steaks on the EX6 two years ago at 275° and they cooked through. Here's part of my cook log. Finishing and serving: Kung Pao sauce on one steak. Olive Oil, Garlic, Brown Sugar, Lemon Juice, Paprike, Salt and pepper on other steak. Serving with Chicken Salad. Finished...

It could be high heat but I've heard others attribute it to humidity. I'm on the high heat side because I'm in Florida with year round humidity and I do little high heat cooks. .My EX6 has been steadily used for 39 months and my metal erosion isn't much at all.

No magic pellets and I don't expect some folks to believe me. Bob asked this question and I answered with my experience. "Anyone else using UHMW tape? And find that it made a noticeable difference in pellet flow. Inquiring minds want to know. LOL" It's been discussed before and the tape...

If you replace the upper grate you have options and many of us replaced the original grate with a 14" deep grate. I do most of my low and slow on the upper grate and I like the added space. Search the group for upper cooking grate and you'll find the options you have.

Cooking is the same on all models and you got a great deal.

I got my EX6 July 2nd 2020. Having read about Gen 1 pellet flow problems I bought a roll of UHMW tape after ordering my grill. Before I put pellets in it I put the tape on the long ramp. 39 months later I still don’t have a problem. It works for me.