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Weber Smokefire Sear+ One Month Review
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- Опубліковано 10 сер 2024
- Get a fire going!! If you’re looking at investing in a new Weber, SmokeFire Sear+ Stealth,here’s my one month review. Likes, dislikes, cleaning procedures….
Been waiting for a review on one of these for months! First review, thanks for doing it!
Glad it was helpful!
Me too
Thanks for checking in!
Amazing to have the first review on UA-cam from this smoker. Excellent video! Please make a video coking a brisket! 🙏
Thanks for the kind words and thank you for checking in! A brisket video is definitely on the list! Stay tuned.
Labour intensive is a little harsh I have the ex4 and it takes me all of ten mins to clean the grill equal parts setting up shop vac and grille tear down. The grille however is amazing it smokes great and grilles as good as any gas grille. And I have it all in one. Now as I said I have the ex4 so it is smaller and possible gets hotter faster due to the smaller surface areA oh and on mine I do get flame sear
Good review
Thanks for sharing and the kind words. The ELX6 burns a LOT of pellets, which likely produces more ash than the 4. It’s most likely relative to the inside cook space. There are older videos out showing flame sear, I have not experienced it yet, hence why I also picked up the OK Joe’s new FireCraft pit.
I've had an EX6 for 41 months and I agree that the Smokefire has some warts. I don't run a spotless grill and the gunk buildup eventually stopped the blowing ash. I clean the cook chamber about every 4 to 6 months with a long handled paint brush and a 4" plastic putty knife. I'm 82 and I don't consider that an onerous job. My Smokefire also gives me great smoke even above 450°. I agree with you about the value of a Smokefire. I believe that the changes in the Sear+, which includes all of the design changes with the Stealth, justify the cost. They're on sale right now at a great price. Disclainer, I don't work for Weber nor a distributor. I'm fully retired from the Navy.
Thanks for checking in!! I’m posting a follow up 6 month review soon! And I as well, abandoned the vac for an old paint brush. I’m still not satisfied with the searing capabilities. It’s a bittersweet pit. There’s things I love, there’s things I’m not happy with. $1600 in June.
@@sambosplace Go w/ the Z Grills 11002B, I promise you won't be disappointed. Less of a hassle cleaning up than this one w/o and you still get the same amount of space. It's also one of the few pellet grills in that class that maintains even temp all-around w/ out a huge differential on both sides with the biscuit test.
@MindfulMusic This is my second pellet grill/smoker. I truly think the next will be traditional coal and wood fired grill and smoker.
Ive never vacuumed my ex4, never had a problem, just scrape the ash and into the drain. You need to use it a lot more smoking fatty meats to season the inside of it, that way the ash isnt everywhere. The inside of mine is black on all flavor bars, only exposed metal is burn pot shield. For high heat cook run it at 400 for 15min to do a grease burn off to prevent old grease smoke on new meals. Never had a grease fire on my product with all these steps
Thanks for checking in and the tips! I’ve since gone to an old brush. Works well.
Great video! I recently purchased the EX4 and noticed all of the gaps between the lid cover and the grill. Would you please let me know where you purchased the Nomex insulation tape. Hopefully it is not to expensive, the Weber is not a cheap grill and my costs are adding up with all of the accessories from Weber. Thank you, Marc
Thanks for checking in Marc! Not expensive at all. It’s a must do, and you might want to double it in the corners. I have virtually stopped all leaks. Just make sure you clean the surface well beforehand. I used simple green. Hope this helps.
www.amazon.com/gp/aw/d/B00GIZ837I?psc=1&ref=ppx_pop_mob_b_asin_title
Like the others, I agree that this is a great review. I just bought the elx4 and really like it. I agree that it is a pellet hog, although I'm sure not as much as the elx6. You note in response to another comment that this grill consumes more pellets than a pit boss, perhaps b/c the Weber has more of a barrel shape. I'm sure that's true but the flip side is that the barrel shape provides significant additional cook area. The smokiness is fantastic, although I'd say that this grill consumes at least twice the fuel as a gas grill. The price we pay for good food, I guess.
Bsnyder, thanks for the kind words and checking in. Yes, I may have mentioned on one of my other videos, but will do in follow up, that the barrel circumference does provide room for true, 2 tier smoking and a larger volume of air to heat. This pit truly pumps out the smoke! Glad you’re enjoying yours!!
@@sambosplaceThanks. I'll just have to take out a second mortgage to afford the chips! Noticeably more fuel-hungry than a gas grill.
LOL! Truth! It is indeed a pellet and ash hog. I used to go through 2/3 of a 20lb bag with my pitboss for a 12 hour brisket…. Now, 1- 1.5 bags. But the smoke ring, flavor and tenderness of the meat is vastly improved!! Happy Thanksgiving! Enjoy your cooks!
They don't do the angled grease catch pan like on most pellet grills, which I wish they did. To where you could add one for smoking only and just use the flavorizer bars for grilling. Would make clean ups much easier.
Thanks for checking in! Yes! That would make sense.
It’s why the product is superior to any other pellet on the market. The open chamber is a massive difference.
I agree the open chamber does have several positives. Along with exposed firebox/ heat distribution, and clean out without using a shop vac, consequently, a mild ash dusting does blow all over and sometimes onto your cooks.
great video. FYI. this WILL throw flames up on your meat. MORE than your (my old) )pit boss. the reason you are not seeing that, is because you put all that sealing material on the door (i did the same to mine). which does divert the smoke better for smoking and keeping the outside of the grill clean. BUT, if your going to do that... then you need to put something (that can take heat) to prop the door open about 1/4 to 3/8 of an inch to let more air in, during the heat up process. Then... certainly the middle/main flavorer bar WILL give a great flame to your meat. I wound up removing the sealing material on the sides and top/back and leaving it ONLY on the front to keep dripping from going down the front/belly of the grill. that solved my issue with flame grilling.
Rick, thanks for checking in! I haven’t given that thought…. Right now I have a choice from Weber to return the grill for a full refund, so if I do keep the grill, I will try your method of propping the hood for increased air flow. Thanks. Enjoy your cooks!!
You have the big boy. I have the EX4. I had no doubt the much larger EX6 grill is going to be a pellet hog and more ash of course. We just have to make sure we are talking apples to apples. Was your Pit Boss that much cooking area? We are comparing pellet usage and ash load....
Thanks for checking in! They are not the same apple carts in terms of the firebox and searing capabilities. I discussed some tech differences in my first video. The PB was 1100 sq. inches. I fear the difference lies in 3 other areas. The PB firebox was much closer to the cook surface. The PB did not have as much barrel. Meaning, the ELX6 has a higher domed lid, hence, more internal air to heat. And lastly, the PB does not have the modulating fan like the ELX 6. I have noticed considerable increases in time differences (hence increased pellet usage and ash production) between the two when smoking similar sized briskets and pork shoulder on the ELX6. Perhaps because the firebox is further away from the cook surfaces. Now…. I will say that the PB is exceptional for flame searing, however, the EXL6 blows it away as a pellet smoker. The volumes of smoke and the depth of the smoke rings are noticeable. Thanks for checking in!
Great and very informative, thank you. Have never had a pellet grill but want to get one. We cook mostly steaks, burgers, and chicken. Was considering Weber because of the 600 degrees for sear. But sounds like it is not easy to achieve. I also saw a PB Pro had pellet and gas, thinking maybe move steaks to gas at then end to sear. Any recommendations on what to get based upon steaks, burgers, chicken? Thank you very much.
Tim, thanks for the encouraging words and for checking in. Pellet grills impart great flavor in everything. There’s a bit of a learning curve if coming from gas for sure. I can’t seem to get mine to sear like my PB 1100 did with the sliding grate that opened the firebox flames right to the meat. That said, the downside was it was a very “zoney” grill with one heat zone in the middle and cool in other places. The Weber is much more consistent with heat zones. Other grillers might have success with searing on the Weber allowing grease or butter baste to drip and flame up on the flavorizer bars. I’m always aware of the questionable grease mitigating system of the Weber. That’s the only real flaw in this grill. Otherwise, it’s a tremendous smoker, roaster and griller. Do the Somax heat tape hack I also did a video on, if you get one.
That said, I don’t cook over gas any more. I’ve moved onto cooking over the flames when I want a sear, so I use my Oklahoma Joes FireCraft open pit for reverse searing. I have a video on reverse sear pork loin using both. Not saying you should invest in both, perhaps the gas/ pellet combo is a good fit for your cooks. Either way, I hope this helped.
@@sambosplace very helpful and thank you very much!
You’re welcome! 👍
check out Harry soo, he uses drip pans all the time. It does sound like based on your cook times your using this as a grill more than a smoker and using the lower grate more than then the top shelf. I've had the 1150 pro PB for a few years now and have only smoked with it, always with a drip pan on the main grate and meat on the upper. My PB has it's 5th control board now, hows the control board on the weber, is it reliable?
Thanks for checking in! One thing I do miss on my PB is the open grate flame seer. You know how close those lower grates are to the firebox. Not so with the Weber. The neat thing is I can put drip pans atop the flavorizer bars, under the lower grill grates. The issue is extended cook and smoke times because it blocks the convection heat. One trade off for another. I hear you on the control panels. Went through 2 on my PB. So far, so good on the Weber control board. Love the 5 degree increments.
Would it be feasible to place aluminum foil on the bottom of the grill to catch some of the grease and crud?
Thanks for checking in. There are grease channels that run parallel both sides on the bottom, pitching to the grease ports. Would the aluminum hinder the flow? Not sure. One real nice feature is that the grill grates are above the Flavorizer bars enough to fit 2” aluminum trays to either catch grease if you wish or add a juice tray under your meat when long term smoking. The real issue is the ash mitigation. That mixes with the grease to form clots that clog the grease channels.
that was my thought to use trays as a catch and help with moisture on a long smoke. I read above that the ash might die down, so looking at that as well.@@sambosplace
Update? Any problems surfaced? Still happy with it? With the Weber sale underway (Nov/Dec 2023) I’m about to pull the trigger on the Stealth
Michael, thanks for checking in. It’s a hot grill and smoker for sure. Amazing smoking capabilities. I’m still scratching my head on the flame searing. It’s not searing like I’m used to on my Pitboss 1100. That said, for my cook purposes, it’s more of a smoker and a roaster. I flame sear on my new Oklahoma Joes FireCraft. Many things I like about it, some things need improvement. Check my previous reply to David. Good luck with your cooks!
Has anyone use Gril Grates on these yet? I like the sear, Wok, Pizza stone ability a lot. I mean if it really gets up to 600 that is awesome. Casters: Can you change them out for a better caster? Like you fixed with the nomex (def gonna do that!). Also for the hopper has anyone just use a large feed scoop and just scoop and put in?
Thanks for checking in. I use both sets of grates that come with the Stealth Sear+. I find the sear plate better for attempted grilling, while I use the stainless for smoking. I have not tried any of the Webercrafted inserts as of yet.
The issue with the hopper is its location. Period. It would help if the lid was able to open up 270 degrees and lay flat against the back. Removal of the pellet grate helps.
Hi where did you get that "I only smoke the good stuff" is that available as a T shirt ???
Hey @Joefullager, thanks for checking in. It’s printed on a BBQ Apron my family bought for me. Not sure the source.
What kind of pellets r u using? Some leave more ash than others
Right now… Weber and Pitboss I have left over.
@@sambosplace ditch em. They’re no good, lumber jack, Cookin Pellets, knottywood. You’ll 100% notice a flavor difference. Alittle less ash too, from my experience on my cooker
Ordered the Char Hickory. 👍
Looks like ash blows everywhere. Judging by where I see ash I would say "everywhere" would include the meat that being grilled. I have been comparing the Weber ELX 4 and the Traeger Ironwood, the Ironwood does not have ash everywhere, and cleanup is much easier from what I have seen. Like lots of things about the Weber, but the poor seal of the lid, ash blowing everywhere and cleanup are for sure negatives. Traeger not reaching 600F isn't a deal breaker in anyway shape or form.
Thanks for checking in. I’ve yet to see ash on my cooks. Back in my earlier videos, I discussed the purchase of this since my PB Pro died after 4 years. The Traeger is a good product for sure. The Pit Boss was a fine flame searer and a medium quality smoker. The Weber is an outstanding smoker and a medium quality griller. The Weber needs 600 to achieve a sear, and after a few months I’m still climbing that learning curve for a good sear, which is why I use my OK Joe’s FireCraft for that. Enjoy your cooks!
I can’t get mine to sear, I don’t know what magic you guys are using to make this happen, grill says 600, and I don’t even get a grill mark on the steak. I’ve been thinking about sending mine back, or buying a griddle to finish the job.
I can’t imagine having issues with searing, I don’t even take mine to 600 and get excellent searing. You’re either doing something wrong, or purposely finding the coldest part on the grates. This thing will sear and sear well.
Thank you both for checking in! I haven’t found the magic yet myself and have tried various locations. Since installing the NOMAX tape, I now keep my Weber Crafted sear grid right over the firebox and found the rear half is the hottest. Still…. It doesn’t sear nearly as close to the results I had from my Pit Boss. Having said that, it is an excellent smoker, but there are, however, excellent smokers at a much lower than this price point.
Your title says 30 day review. In your review you say you hate the maintenance. Then you say you only have to do this on your pit boss every 30 days. Isn't this a 30 day clean (in the title)? 20 min? Big deal. Cleaning is easy. Grease falls to bottom of any pellet grill. Especially after several cooks. I put foil down on the bottom and just replace every so often. Just have to vac out ash. Which is reqd on any pellet grill. I've had green mountain catch on fire when I turned up temp because grease coated all over grill. You have to stay up on cleaning, regardless.
Thanks for checking in. Yea, you are correct, any pellet grill requires vacuuming. The 2 grills have 2 totally different grease and ash mitigating systems. Perhaps I didn’t mention how many times I cleaned out the Weber in 30 days, compared to the PB. Bottom line is this….Compared to the PB, it’s burns through more fuel, generates more ash and is much more labor intensive. I’m really not interested in laying foils down. The grease channels are shallow enough. Enjoy your cooks.
The feeder on these is hot garbage. Do yourself a favor and buy anything else. This is not worth the money.
Paul, thanks for checking in. I agree the hopper design is less than exceptional, as I mentioned. But I will say that the direct feed from the bin to the firebox, and short throw auger is much better than the long, horizontal feeding auger on my Pit Boss. Even after emptying the pellet bins on both, you have much less disintegration of pellets with the Weber short throw.
It’s the best cooker on the market and it’s not even close. I can tell you you’ve never even used one.
To a degree, it’s the sports car of pellet grills…. However, with the amount of issues I’ve had within the past 2 months, I cannot express the same sentiments. Thanks for checking in.