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Weber SmokeFire EX6 (Gen 2) Review: Makes the Best Smoked Foods

This is not to say that SmokeFire enjoys perfection. I have two gripes. The first is that a large amount of ash floats in the atmosphere whenever I use it for heating. The viewer sometimes looks very cruel at times. It’s not a business venture, but it’s a good thing to know, and a good reason to close the lid.

My other problem is that the temperature varies greatly when I cook for my test. Obviously, this can be used to advantage. The middle is the best place to do some research, and you can do this by putting some things aside so that they can be cooked slowly and smoothly. For example, you can play the waves and wash the steaks in the middle and keep the shrimp side. But you are limited in what you can do at the same time.

These are just a few gripes, though. My biggest problem with puff smokers is the need to use pellets of that type. For this reason, SmokeFire is no different from any other cook. To get the best results, you need to adhere strictly to Weber pellets.

Problems Are Solved

If you read the reviews of Weber SmokeFire’s customers, you can pass out some angry people who have experienced the first horrors, including a massive oil fire. I did not use the color, but I was very careful to test the new color to see if the problems were gone. From personal experience, the answer is yes and no.

One of SmokeFire’s main concerns was that Weber’s software did not allow for significant improvements. The program started badly, which I have covered elsewhere. The current version is no longer able to use the Traeger app, but now allows you to control all SmokeFire components. It also has additional building templates to make ribs, brisket, chicken, and more. I think Weber solved the software problems that plagued the original SmokeFire.

To address the hardware problem, Weber added a security feature to keep it in place, so that pellets can be lowered easily. There is also a new auger. I had no problem with any, which explains all the problems except one: the binding of fat.

In my experiments, I had no problem with oil, nor did I experience any fire or burns. But it’s easy to see how you can get into trouble, especially if you’re cooking too much brisket or other oils. The design of the SmokeFire only allows oil and ash to close the holes, and more oil means more potential. Modified color does not eliminate this.

For many people, this will be a non-consensual vendor. However, I still think this is a great chef. Just know that you need to clean more often than you would with others in the market, including Traeger. When you start smoking, take a snack. Believe me.

Also, SmokeFire EX6 is a very good machine. The 1,008-inch kitchen area can have six ribs with no problem, if you use the top shelf (an extra layer of 360 cm). For those who do not like to eat the crowd, a small EX4, with a 672-inch cooking area, can be a good choice. The EX4 is a little cheaper than $ 1,000, compared to the EX6’s $ 1,200.

In the end, I really enjoyed SmokeFire. The food that came out was very tasty. Against Traeger Ironwood, it is difficult to choose the winner. All of this brings good results. Traeger does not suffer from a potential oil spill, but Weber appears to be on a regular basis. As long as you are willing to clean, SmokeFire makes a perfect back cover.

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