Well that did not happen with mine last summer. I had all the updates done and it had gone out and found the fire cup overflowing with pellets but no fire. Had to scoop them all out and start from scratch.
Lew was that feature added in 2020, or 2021?
Joe, I got to see that for the first time as well. My glow plug was glowing but no pellets were flowing. I’ve seen a lot of pictures of what you described. I had cut off pellet flow and released them and put a few in the fire pot but the glow plug had already shut off. I watched as the fire pot and slide filled up with pellets. My thought has always been that the mess is caused by pellet bridging that collapses too late to reignite.
It doesn’t help. I put UHMW tape on my hopper floor so my pellets keep flowing. I just did the test to understand how auto relight works. Verifying what I guessed is the cause of the pellet mess at the fire pot was a bonus. I had only seen that in pics. My grill is a Jan 2020 build without the hopper insert upgrade.
.Interesting question adequate testing probably would have cost them a grilling season which if you look back now would have been worth it, correct me if I am wrong but June did the software big difference designing software that works on an oven inside your house than a outdoor grill subjected to extreme swings in outside temps or wind or whatever not to mention a much larger unit to control. Solid materials would drive up the cost so selling grills for 799 and 999 might not have worked for them or maybe it goes back to adequate testing and discovering those parts would not hold up under heavy high heat use which was supposed to be the selling point or innovation or whatever you want to call it.
Jon, it sounds like you need to have a discussion with Rich Dahl. His grill costs 600 bucks and sounds like the backup pellet grill you would be happy with and get a warranty as well. Yeah, I'm happy with my Smokefire but there are times when it makes me think fast and work a little to finish a cook. Like you, I don't like seeing the metal erosion I'm seeing posted.Man, I kept thinking about grabbing an EX-4 while the $200 off was in effect. And, I see both EX-4s and 6s lightly used and for sale for even less. I get tempted (other than having to get more fallout at home), but then I keep reading what you guys post...I have never had ANY of these issues with my Recteq, and just the other day before doing some bbq chicken I looked over the insides. Everything looks so solid, nothing like what Bruno sadly posted.
Why couldn't Weber have followed through on their innovative design ideas with adequate testing, simpler software that just lets you cook, and, most of all, solid materials that will last more than 2 or 3 years?
I still want one, but I have trepidation, and my eyes are open wide
If you have to answer why to your own question you just answered it for yourself.Sale prices don’t mean good price’s. Look at what your buying and go from there. I like Weber stuff and have bought many. Doesn’t mean everything they make is good. Just my opinion.Man, I kept thinking about grabbing an EX-4 while the $200 off was in effect. And, I see both EX-4s and 6s lightly used and for sale for even less. I get tempted (other than having to get more fallout at home), but then I keep reading what you guys post...I have never had ANY of these issues with my Recteq, and just the other day before doing some bbq chicken I looked over the insides. Everything looks so solid, nothing like what Bruno sadly posted.
Why couldn't Weber have followed through on their innovative design ideas with adequate testing, simpler software that just lets you cook, and, most of all, solid materials that will last more than 2 or 3 years?
I still want one, but I have trepidation, and my eyes are open wide
Have found a solution to this problem? I am currently working with Weber to solve a temperature drop when searing a steak. I get up to the searing temp put on the steak then the temp drops. the burn pot is always overflowed with pellets. I did a deep clean this past weekend but have not seared a steak you. I did a spatchcocked chicken yesterday with no problems.
Every grill out there has it's detractors/haters and some of them actually owned the grill they bash. If Weber was going to botch a release 2020 was the worst time to do it. Covid locked down the country, people were at home and did more grilling, Weber's customer service had to switch to remote workers, and the increase in grill usage meant more customer service calls. Many of their people were not adequately trained nor prepared to handle the flood of calls, emails, and other communications. Weber did respond to Smokefire problems and the software is greatly improved over early 2020 but still needs maturing.
