SmokeFire issues on YouTube.

Derrick H

TVWBB Fan
An interview with Kevin Kolman. Asked the tough questions, but responded with alot of spin. The bottom line he hit on a few times is that Weber is still learning about the grill and have planned updates. One thing that he kept doing was kind of blaming users for issues but then saying, "in a few months we will have an update to the smoker to fix that problem." What I got out of it was they did not test as much as they claimed and now are responding to the real-world testing that early adopters are doing. I think they will get it right in the end, but obviously not there yet.

I do hope that the early adopters will get access to the updates and fixes they are planning.

 
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J Grotz

TVWBB Super Fan
One thing that he kept doing was kind of blaming users for issues but then saying, "in a few months we will have an update to the smoker to fix that problem." What I got out of it was they did not test as much as they claimed and now are responding to the real-world testing that early adopters are doing.
🤦‍♂️ A month into this debacle, when they are finally starting to recover with the hopper insert and the Rev. F auger, and they are still clueless about messaging.
 

Bruno

TVWBB Pro
While Kevin is obviously a company man, i do agree with a lot of what he is saying.

It’s a hell of a grill and smoker, I know I have said many times I wanted a brisket machine, however I love just turning this on and putting a ton of smoke to a piece of meat (tri-tip for example) and cranking it up to a roaring fire to sear it. Convenient and great results. Possibly the best reverse sear results I’ve had.

Maybe (obviously) they over hyped the grease management but I use drip pans in my WSM and kettles on big fatty cuts(shoulders, briskets) already, its grease and fire.

My wife convinced me to give the SF a chance and now she makes fun of me for trying to cook everything on it all the time. I do really like this thing and hope Weber keeps doing exactly what they did today, upgrade and continue to make the SF the best it can be.
 
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Geoff S in OZ

New member
Bit disappointing this unit is not working as advertised I had my eye on it, I've just gone from start to finish & from the first post I thought 'that hopper hasn't got enough angle it'll get a log jam', sure enough, another thing, the fans seem to be on one side only, not centered to the outlet, well, that air is going to hit the burn bar at an angle & push to one side of the outlet, possibly why the flame comes out the RH side, I've noticed that in all vids the units temp sensor is always covered in grease & gunk, honestly, can a temp sensor give accurate readings in that state?? And this is a unit that depends on what sensors tell it to perform correctly, why I say this is that I had a lot to do with Harleys 1st fuel infection bikes & a head temp sensor that was failing, gave grey hairs to all tech's that worked on them, it never showed as a trouble code, it just failed, wondering if some problems could be similar?
 

Lew Newby

TVWBB All-Star
I put the Smokefire back on my wish list but I'm quite happy with my current grill. The percentage of satisfied customers seems to be going up. Weber seems to be responding with a fix for problems. In time I'm hoping they have a fully functional app. I can wait until they work out the bugs.

Temp sensor - mine works fine even when gunked up. I know a lot of folks say clean them regularly and I clean mine occasionally. I read somewhere that experiments had been run on the subject and they concluded that a dirty sensor still performs as advertised.
 

J Grotz

TVWBB Super Fan
Temp sensor - mine works fine even when gunked up. I know a lot of folks say clean them regularly and I clean mine occasionally. I read somewhere that experiments had been run on the subject and they concluded that a dirty sensor still performs as advertised.
I've never had a problem with the pit sensors for my Stoker getting covered with smoke deposits. However, the first time I used my Meater+, the ambient temp sensor agreed with the Stoker for the first 45 minutes of a WSM rotisserie chicken cook, then the Meater+ ambient temp started falling until it was 100 degrees off. I've used it since with no problems. It turns out the chicken cook was super smokey and a build-up of smoke deposits on the ambient sensor caused the temp reading to drop.
 

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