Search results

Happy Birthday.

I wouldn't expect a start up issue. Before you start it, as Darian said, you need to check the fire pot and make sure it's clear of pellets and ash. If it starts normally then you're good to go.

It looks great. I like DiGiorno pizza.

I switched to the Cabelas in December. I also use the Competition Blend and Cherry. I'm very happy with them. I really like that I can order 6 bags online and they get delivered to the house for free. Also, a friend of mine contacted Lumberjack to confirm that they make pellets for Weber...

It all looks great.

Congrats, it looks great with your grill collection.

That looks scrumptious.

I'm no expert on Beef Ribs but you asked about rest time. I would rest for about an hour. They can rest longer if necessary.

Colin, remove the finger guard in the bottom of the pellet hopper. One screw at a time. The screws hold the auger and chute assembly in place. With the EX4 I recommend waxing or spraying with food safe silicone the inside of the pellet hopper. It's a safeguard against pellet bridging and...

Bacon is a good reason and I like your drip pan.

It may not be as tough as you think. We have some good folks here that will answer your questions. Download the BILT app for assembly. Weber recommends it. If you're not adverse to using Facebook I'm an Admin on a friendly group of Smokefire owners. We have over 9500 members and if you want...

When I had WSMs it was Momma Bear, Poppa Bear, and Baby Bear. My Smokefire EX6 is "Grandma" because it's size reminded me of Grandma's black cast iron stove and everything that came off it tasted great.

I made my own rubs for decades but recently tried Meat Church Honey Hog. My family noticed, and liked, the change in flavor on Chicken, Pork Butt, and ribs. I don't apply a heavy coat of rub and the meat was not too salty for us. YMMV I have a jar of Holy Gospel waiting for me to try it.

If you want to retain the juices you wrap in foil (no paper) once the bark is set. I add another layer of fgoil before I put it in the cooler to rest.

My grill updated during one of my recent cooks but there was no indication that it happened.

Yes for me..

The probe you use to measure meat temp will give you accurate measurements because the ports on the controller don’t feed through the PID controller. Big Z is a winner.

Truth is, you don't need to be more involved. Those of us who are ANAL use ambient probes near the meat but it's not necessary. The PID controller is going to hold the temp within a range that can be plus or minus 50 degrees but will display the set temp as long as the pit temp is within the...

Is that the controller temp reading or an independent probe in the cook chamber? I thought my RecTec held a rock solid 180 until I put my Maverick in there and the temp was constantly fluctuating.

Spot on. A systems engineer told me that a PID controllers weak spot is maintaining a low temp with an unpredictable heat source like wood. At least, that's what I understood. He's smarter than me. :LOL: