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I'm through with this.

Because he's done it. He said it and Paul doesn't post BS on this forum. Give the man a little respect.

Paul, good luck with whatever you decide but let me add what I know to your knowledge bank. The Weber Director of Internet Marketing told me that the Searwood will be released at a later, unnamed, date. A manager of one of the Weber stores in Australia told one of our FB group admins that he...

When I had my rt300 one of the guys on Pellet Fan gave that a positive review. I cut oak hockey pucks and put them on top of the diffuser but they didn’t last long enough.

Jon, I still don't like the outward appearance but I am really excited about what's inside. That big flavorizer bar works. I like the side pellet hopper and new pellet feed system. I like the grease management system and I like the cast Aluminum. I wonder if the lid is insulated. Did you...

Yes Roti.

That's my situation. At 79 I knew I wouldn't be able to maintain my charcoal cookers much longer. I had already picked up 2 used pellet grills and when thre Smokefire hit the street I decided to take a chance. I'm glad I did. At 82 and after heart issues last year the pellet grill is the...

Mine runs on the hot side of set temp. It takes the grill about 30 minutes to stabilize after it reaches set temp. I cook low and slow on the upper grate and I keep an ambient probe next to the meat. I adjust set temp to what I want on the meat and cook. I just did 2 Chickens and a setting...

According to Weber the Searwood will be released on an unspecified future date. A guy in Australia asked the Weber store manager and was told that he didn’t know the date. It looks like they are liquidating the Smokefire.

That looks great. Good cook.

That's how I do low and slow plus birds on my Smokefire.

They look great. Good cook.

Paula Dean. She cooks my kind of grub.

Happy New Year. Dinner is whatever the wife says we're having. This year I thawed a 13 lb. Turkey and it goes on the Smokefire in a couple of hours.

Jon, IF the flavorizer bar is the same width as as the large Smokefire flavorizer bar then it's only covering about 1/3 of the depth of the cooking grates. The drip pan on my Camp Chef covered about 80% of the grates. I don't know, positively, if that makes a difference or not but it would...

I use 35 minutes per lb. At 225. For medium rare I took it off at 120, raised the set temp to 450, did the reverse sear. After a 30 minute tented rest we carved it. I would prefer an hour rest. It was on the low side of medium rare which is how SHE likes it - me too. That was a Smokefire cook.

You guys are killing me. The 9th can’t come soon enough. I feel like a kid waiting for Christmas.

Tony Coloma, I understand where you're coming from and applaud your interest in the new pellet grill. Bruno and others on here took the initial brunt of the Smokefire shortcomings and I learned a lot following their struggles. I bought 4 months after the release and had a plan to make my pellet...

Some people complained about the embers. Once the grill had a few long fat cooks it cleared up. I had them blowing around during high heat cooks and during shutdown but never considered them a safety concern. I never heard of the embers starting a fire nor burning anyone.

I'm sure that it was being tested in Jan 2021 so that's a good time. Dumping the Smokefire name makes sense with how many people still think that it's problem plagued. The open cook chamber design sets them apart from others at that price point so I can't see them dumping that. That's flavor...