Pt 3 WATCH BEFORE YOU BUY | Cleaning Weber SmokeFire Pellet Grill | Harry Soo SlapYoDaddyBBQ.com
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- čas přidán 19. 03. 2020
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Cleaning the SmokeFire after Torture-Test-2 w 65 lbs meat 12 hours @ 225F Briskets, Butts, Beef Shortribs. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
Torture-Test-1 video - • Pt 1 WATCH BEFORE YOU ...
Torture-Test-2 video - • Pt 2 WATCH BEFORE YOU ...
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
You made that smoker look new again! I am getting mine today and i will definitely cook on the top rack with water tray when doing low and slow.
Follow my tips as I'm cost-efficient ad process-efficient aka cheap and lazy!
Thanks for this! Super useful in helping me make the decision whether to get one of these or not.
Gen 2 is out
Another great video, Harry. Thanks
Thanks Dennis for stopping by. Wash hands and be safe as we stay in place
thank you for showing people how to care for there new pit. great video harry
You're very welcome
Thanks for the honest video Harry!
You're welcome Tom. One of my least favorite chores in cooking meats is cleaning the pits. That's why it' call "in the pits"!
Harry, your videos are outstanding. Great video clarity and great sound. Perhaps you can do a video on the methods, techniques, and equipment you use to create these wonderful segments. Thank you for the great work.
Hey Jay, I just use my Samsung S10 Plus with a Shure microphone, Ulanzi clamp, and Benro tripod. You can buy these doodads on my Amazon store tinyurl.com/y7m5xsab
That's NOT being lazy....... That's being SMART! Thanks for sharing!
please . . . . process-efficient! :-)
I admire your skill and desire to spread the bbq love. My first smoker was a WSM and I’ve never wanted anything different. I’m gonna stick with WSM til I die.
Ditto for me for my WSM-18 which have four. 100+ first places using the WSM-18 so it works for me, and you!
www.slapyodaddybbq.com/contests/awards/
Too late, I already bought one before you did. Mine has been perfect; no problems whatsoever. Some of the best bbq I’ve ever made. I’m super happy with mine.
Happy to hear you like yours. You're my FIRST comment! Stay safe. The entire California is on lockdown today. I have to go to work unfortunately as I'm a Priority-1 employee. Be safe, be well
@@greenidguy9292 You obviously know nothing about smoking/grilling. Some people use only pellets grills because of the convenience. In areas that get lots of snow having a pellet smoker is very helpful. And many others, like me, own lots of different kinds of smokers and grills. And a lot of the CZcamsrs and that confident can outcook both of us compete with them, along with their other pits and grills.
I see that the interior, where the Pellet is burned, is quite different here in Europe. Here the walls are higher around the pellet so the flames do not come out from the sides. The hopper that contains the pellet is also much steeper here. However the aluminium foil on the bottom to catch the grease is still a must
Hi Harry. Thanks again for doing the torture test and clean-up 👍. Would you consider foiling the chamber like you do for some of your other cookers?
I'm sure you could so long as you don't block the drain holes on the L and R of the burn pot. I think a better idea is to put a drip pan under the grates on top of the flavorizer bars to catch grease so you don't have to take-apart-deep-clean so often. Let me try it out and let you know.
I had to go back to hear about the bullet hole! I knew competitions were brutal but never imagined it would get that crazy!😳
Naw ... it did not penetrate my pit so all good. I'm not easily intimidated! More info on the pellet gun antics czcams.com/video/E7FWJFvare0/video.html
Great video
Thanks Paul. One of my least favorite chores in BBQ!
Looking good Harry, nice and clean.
This is rare for me if you see the pits that are featured in my videos. Look at what I do because I love you!
The minimalist approach is the best approach unless you have time to kill. Great follow-up
Yes, I like the lazyman way!
Sorry did you just say that's the bullet hole I received? ?
According to my law enforcement friends, it was ballistically a pellet gun. Things get intense in BBQ contest with intimidation! czcams.com/video/E7FWJFvare0/video.html
Adding 2 foil pans under the grates to collect drippings solved the messy and time consuming cleanups. The pans also prevent grease flare ups as long as you don't accumulate too much grease in them. The hot spots on the right are slightly minimized, but the right side remains hotter than the middle and left.
I find the half height foil pans work best. Helps cleanup also
@@SlapYoDaddyBBQ Thank You Sifu. You truly are the BBQ Master.
Harry, thank you for the link to Cajun Bandit! I want to get one of their doors when I buy my WSM in a month or so.
Can't go wrong. Say hello to Chris Perez for me.
Ouah! Thank you for this video! This is very useful for people interested in the SmokeFire. Cleaning this unit is definitively a lot of work! And for smoking, using a drip pan, we lose half of the room available, but also eliminates the GreaseFire risk.
I am sure Weber will come in 2021 with a revised version solving most of the problems. Maybe the incline of the bottom needs to be more pronounced to evacuate grease faster and also some additional shielding installed over the drip holes close to the pellet burner to avoid ashes mixing with grease and clogging or burning. Otherwise they need to change their whole fat catching phylosophy.
Time will tell.
Thank you Harry!!!
Weber sells a half-height foil pan that fits under the grates that sits on the Flavorizer Bars
@@SlapYoDaddyBBQ Oh, ok. That's may be a pretty good solution. Finding a well sized pan to put on the bars, foiling it to be able to reuse-it, reducing costs/cleaning. In the ex6, the big one, we can also imagine a two zone configuration. With a pan on the left side for smoke and room to sear in the right side.
Hi Coach, hope you and your family are all doing well. I have yet to find a low and slow cook to be free of grease. Even if something is put between the grease and the cooker there will always be cleanup involved. Just part of the game. Better than a rancid cooker.
Yes, clean up is part of barbecue and keeping pits clean is something you just got to do as live fire cooking and grease/oil don't mix. Either it gets rancid, mold, or it catches on fire. I'm constantly surprised by folks who complain about how hard BBQ is so best for those folks and keyboard cooks to cook in their stove tops and ovens. The joy and excitement cooking with live fire is immense!
Soo Sifu: Hoping all is well with you, and the ohana, during these challenging times! Thank you for showing us clean-up you went through after the cookout without using a drip pan! A drip pan definitely will help in future cookouts with the grill! I can not believe someone would shoot your WSM to try to sabotage your results - sad 😢! Hope that never happens again! Keep up the great videos! Best wishes to you, and hopes for another winning season soon, Sifu! 🧧🙏🏻🤙 Stay safe and healthy!
Thanks Bill. Still enjoying the Peets coffee you sent. You are a kind soul! Stay safe in lockdown!
Have you considered using simple green on your smoker? That's what I use to wipe it down. Plus on the outside enamel I wax it with a ceramic coating. Makes the clean up even easier.
Yes, I have several bottles. I will use it next time!
I totally would have watched you clean this and ramble on in real time . To this day your best ASMR was the Smokey mountain cleaning vid
LOL! I made a few ASMR videos for folks who like this genre.
ASMR Brisket slicing - czcams.com/video/MZh5xf18jr8/video.html
ASMR Pork Butt - czcams.com/video/T-0AsLvZwY4/video.html
ASMR Bacon Sizzling - czcams.com/video/hh8COYdNkKc/video.html
ASMR Rib Slicing - czcams.com/video/lvg6E97S_oI/video.html
ASMR Franken Steak Sizzling - czcams.com/video/eK8hmY8LP28/video.html
@@SlapYoDaddyBBQ haha my man !✊🏽 oh best believe I have a folder just for your ASMR videos
I really like how well you were able to get the flavorizor bars, grates and porcelain teepee clean. What tools cleaners were you using? Looked like Easy Off BBQ and some kind of steel wool. It did not look like typical steel wool though. I usually just use a metal putty scraper to scrape the inside and the flavorizor bars but they don’t look as clean as yours. Haha
Easy Off, gloves for protection, and sponge with lots of warm water
Looking online it seems this smoker has kind of a bad reputation for grease fires but the way I've always cooked is to have a drip pan under so for me it wouldn't be an issue. Thanks for doing the torture test for us all.
You're very welcome Trevor. Cooking with live fire does have risks regardless of the type of pit you use.
Drip pan is an interesting idea ! Do you feel it will disrupt the air flow in the cooker and create hot/cold spot ?
Nope. You can see the results in this video with meat, EX6, rub and nothing else. The pans were in place so it did not impact the cook. czcams.com/video/wVGdxpC5l_E/video.html
I know you smoked a lot of meat prior to that clean up but I'm very impressed with the amount of time you spent. I just recently sold my Rec Tec which really took less than 5 minutes to clean and that is after several cooks. The drain pan technology doesn't seem very efficient. At least with other pellet smokers you have that ability to put aluminum foil over the heat shield. Remove the aluminum and scoop up the ash and done. How does placing the drip pans below work out for you? Love your videos and watching re-runs of BBQ masters on TV! :)
Thanks. I feel like being in the I Love Lucy reruns where she is with Ethel working at the chocolate factory episode.
Yes in later videos I put a foil pan at the bottom and that helps. Also no need to clean favorizer bars as I rotate them to sit closer to the burn pot after each cook
Clean the YS640 every 3rd cook. and the pan under the meat really helps, not as messy.
Yes, all pellet cookers need regular TLC.
Harry, that looked like a l-o-o-o-n-g clean up. Thanks for the effort.
You know me. I'm cheap and lazy. Last time I'm going to cook 12-hours 65 lbs meat unfoiled for my viewers in Torture-Test-2. :-)
Harry Soo the WSM is sooo simple and easy in comparison. Buy a WSM, invest another ~$250-$300 for a precision controller and fan if you must, and enjoy a far better cook (IMHO).
@@razorpit Better yet, get a kettle for $150. Or better yet go to Home Depot to buy a shovel and chicken wire. Dig a hole w shovel, burn wood, put meat in chicken wire, make barbecue. Be a real Pitmaster! LOL! :-)
Harry Soo that’s a buck list thing for me. 😂 You ever try it or do a video on it? If not I dare ya. 😉
Nothing is more satisfying than cleaning your grill and getting it all dirty again!!
I like to cook but don't like to clean and I cannot lie! :-)
I’ve been lining the bottom of mine with foil… seems to work wonders :)
I use three half height half foil pans placed between the Flavorizer bars and grates which work really well
Are you planning on doing any videos with that nice Green mountain grills prime smoker in the background? I'd love to see a video in your thoughts on that smoker
GMG Jim Bowie Unboxing - czcams.com/video/1kaR_rBTF-g/video.html
@@SlapYoDaddyBBQ any plans to do some demo cooks like Brisket on the Green mountain?
@@motowncooking6125 Will do viewer request of brisket shootout between the Jim Bowie and Weber SmokeFire
@@SlapYoDaddyBBQ you're the man.
Thanks for doing what you do take care of yourself and be safe
Harry, thanks for going the extra mile for us. I never understood the cooks who don’t use a drip pan. That said, I use a Traeger, and it gives a hint of smoke, but nothing compared to my WSM. How would you compare the smoke of WSF to the WSM?
Only one way to find out Matthew. Throwdown time! May I can do a 4-way throwdown? SmokeFire v Charcoal Summit v WSM v Kettle?
Harry! Awesome! I’ sure there would be many people who would be interested in the results of that type of throw down.
Good video..👍👍👍👍👍👍👍
Thanks for watcing
Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go - Anthony Bourdain (June 25, 1956 - eternity)
Wow, and not in a good way. I had a really bad feeling that cleaning the unit would be a pain compared to other pellet grills on the market. I love my other Weber products, but they really dropped the ball on this one. Thank you for your honesty and frankness.
Ditto for the GMG I have also. Pellet cookers are a pain to clean regardless of brand.
Can you use a pressure washer if you crank it down a little
Best to scrape, scoop, and wipe. Pressure wash if you can protect the electronics
I don't even use my grates in the smoker. I have deep dish pizza pans and a grilling rack I put on top. Both fit easily in the kitchen sink although I am going to foil the pizza pan so I don't have to clean that either. The heavy smoker racks stay clean and in the smoker.
Good idea. Beats the expensive half height foil pans that Weber sells. A full height foil pan does not work under the grates
@@SlapYoDaddyBBQ I tried a rack on top of a foil pan for a small pork butt. It caved under the weight when I tried to rotate it around. I figured those deep dish pie pans will get the job done!
Thank you for your vidoes and replies to our comments Mr. Soo!
@@chris5942 I'm going to try a shallow cake pan under the grate to see if that works
Hi Harry, Thanks for another great video. I learned a lot. But now I am in a dilemma. I first watched Jeremy at Mad Scientist BBQ where he performed a pellet grill cook-off with all of the top brands. The winner was the Weber in a blind taste test. With knowledge of the best pellets as well as Jeremy's cook-off made it seem like the way forward was simple. But oh my. Cleaning that Weber after a low and slow 12 hour brisket cook looks like a nightmare! Many people are also complaining about flame ups from poor grease management in the Weber, but I guess they want to make money on those 1/2 height aluminum trays for ongoing revenues after sale. I'm scratching my head on whether or not to proceed. I have a wonderful real wood offset smoker in the yard, but thought about trying pellets for the "convenience". I do not think spending an hour cleaning after each cook very "convenient". Just a quick question, do you think using an outdoor Honda 3500psi power washer would have taken off most the gunk?
NO need for power washer. The half height trays at Restaurant Depot as $15 for 100 pans so it's cheap. I don't need to clean my EX6 until after about 6 cooks or about 40 hours of use. Get the EX6. It's the best results pellet cooker. Period. Weber did not pay me to say that. I'm a no compromise pitmaster and the EX6 is my goto pit. I don't know why others keep kicking it down. Are they just keyboard cooks or have G-A-S (gear acquisition syndrome) :-)
Boy that looks like a lot of work! If you look into another pellet smoker down the road, you should give Grilla grills, especially the Grilla, a consider. Anyways, good stuff Harry, keep up the fine work!
I already have four pellet cookers so no more room in by backyard!
If the Flavorizer bars in the SmokeFire wear the same as they do in Weber gas grills, it won't be long before they're covered with surface rust, which is a normal condition, but not conducive to washing. Scraping the top surfaces with a wide putty knife will be all that's necessary...less parts to wash.
Thanks for the tips Chris since you have way more experience with them. This is my first pit with the Flavorizer bars. I did meet Eric Schlosser the Weber engineer who invented it
www.slapyodaddybbq.com/2014/08/slap-yo-daddy-teaches-at-weber-stephens-headquarters-in-illinois-by-donna-fong-of-butchers-daughter-bbq-part-2/
Harry, Can you please also compare this grill with Camp Chef Woodwind Wifi
Do you have one I can try?
Harry Soo .... for that u may have fly to Sydney 😂. It’s going to launch here later this year. But it’s quite impressive.
BTW, ur classes r in my US trip bucket list .... hope to see you soon after this Virus 🦠 is over ...
Drip pan is the way to go…..all I have to do is cleanup the ash at bottom…..I usually just pitch the drip pan. Finding the correct size drip pan is always fun, but if it is close to catching everything, that’s good enough for me…..I have not put water in the drip pan yet, but I am going to next time just to see if it helps in the juiciness area!
Great idea!!
Harry, how smoke flavor from the SF compares with you usual WSM configuration ? Is it possible to match it? Is it more or less pronounced?
Thank you!
Only one way to find out. Throwdown! Now that I'm on lockdown like you. What meat do you want me to do a throwdown with?
@@SlapYoDaddyBBQ Man, and you let us choose?! you are amazing!! If you ask, I would say Pulled pork, or Brisket would be good for smoke flavor comparisons, but you are way more competent to choose the right one.
I am already impatient to see the result.
But take precautions with the Covid19. This thing is spreading fast.
Is there enough room under the bottom grate to sit a drip pan directly on the flavorizer bars? I used to do that on my genesis back when I used to use a gasser.
Hey Steven, I saw the Weber video and they use a half-height shallow foil pan that sits on top of the flavorizer bars and below the grates. I haven't tried it yet.
Harry Soo thanks Harry!
Harry, regarding the issue with the SmokeFire fire-pot shooting flames out the right side while ramping up in temp, do you think that could possibly be a function of the fire vortex effect inside the fire-pot especially as it's ramping up in temperature? I have the GMG Daniel Boone myself, and I've witnessed a certain "fire-nado" effect in the fire-pot because of how the fan vanes inside the fire-pot are fabricated (in fact, I think it's quite intentional by the company to do it that way). In other words, could the extra wind speed caused by the fan while in the mode of increasing the temperature be the reason why the flame lips-out to the right? Hmmm... just thinking out loud here.
BTW, I'm the guy who works at the mom-n-pop barbecue grill store in San Antonio, and I plan on "making my lunch" on our EX-4 SmokeFire demonstrator soon. If we have customers who, oh I don't know, just happen to come by while we're chowing down on our lunch, I'm sure we'll be happy to share! NO... it's not a demonstration; can't do that in these odd time of COVID. Heaven forbid that we break society's rules. But I'll dang sure be neighborly and share if they're a mind to! :)
You may be on to something w the Fire-nado. I'll look closely next time. Let me know how well the EX4 cooks.
Harry, would you guess that the Smokefire requires more frequent cleaning than other pellet grills, due to its design? I've never had a grease fire on my MAK in 12 years, but several CZcamsrs report fires in their SmokeFire. By the way, I'm still loving all the techniques I learned in your class years ago!!
Only time will tell Keith if the EX6 is a good pit. I liked it so much I bought a second EX. And I have to Jim Bowies too. I have a addiction I guess! :-)
Hope the class is still yielding benefits as you continue to spread BBQ love!
@@SlapYoDaddyBBQ Its a year later. What's your impression now? What is the best pellet smoker you have used?
@@muthergoose4084 I purchased two GMG JB and two EX6 and those are my favs
Wow I admit that I did not envy you in that task! However I am impressed with how thorough your stress test was. I'm becoming thoroughly impressed with this cooker. At one half the price of the Yoder YS640S I think, this is an excellent option. Now about those TSA officers! 🙄😂
I liked it so much I bought a second EX
@@SlapYoDaddyBBQ I'm still saving for our first one lol.
Witch was longer, the cook or the clean up? Just wondering.
LOL! I hate clean up so the 20 minutes seemed like 20 hours. I can cook brisket for 20 hours and not complain but I only clean when my viewers want to see it being done. The EX6 does a great job with briskets in flavor and smoke ring. I want to take all the credit but the EX deserves some too! :-)
czcams.com/video/Z8o_Lv8GZvg/video.html
Harry, why can't you put oil dry in the bottom of the cooker to absorb the majority of the grease and oil? Just a thought. Most cooks I know do that.
LOL most cooks but don't include me as I have never used it in a pit! 😘
Two questions, will the material clog the two drain holes? will it be safe to be heated to 600F with food in the pit?
Wow. I'll stick to my shopvac with another pellet smoker brand. What about putting natural clay cat litter in bottom to soak up grease? Then scoop that out every other cook?
Interesting idea. Is the cat litter flame proof?
@@SlapYoDaddyBBQ yes. I read about treager guys using it w/oven bricks to help keep temps in winter. It has to be natural clay litter, the other stuff has chemicals. (I don't have a cat, so don't know a brand) hopefully someone else has more info
What is the smoke flavor comparison between stick burners and pellet grills? Thanks.
It actually depends on the skill of the pitmaster and not the type of equipment. You can get great smoke ring and flavor on a pellet as in an offset. As I say, it's always about the pitmaster and never the pit. You can see brisket on the EX6 czcams.com/video/Z8o_Lv8GZvg/video.html and brisket using post oak on the WSM czcams.com/video/elcqORHL5rU/video.html
Very different depending on your expectations. A pellet grill will produce mild smoke and it also depends on the pellets you use. 100% hardwood pellets perform better. Traeger pellets and some others use flavor oils that basically provide no flavor. A smoke tube can also help with smoke flavor by lighting pellets or wood chips inside it allowing them to smolder in the cooker in the tube next to the meat. Many people like pellets for the milder flavor. In Texas where I live and grew up, eating BBQ off of stick burners is what I knew. The first time I ate que off a pellet, I was extremely disappointed. However, I have a pellet for convenience and can still get a decent smoke flavor from it. If I want to amp it up I will cook on my WSM loaded with Kingsford blue with 6 chunks of Post Oak and Pecan underneath it. That can get close to mimicking a stick burner for deep smoke flavor. I have no time or desire to continue to load a stick burner every 30 minutes on a 16-hour brisket cook. If I owned a restaurant that would be a different story.
char, soot and charcoal flavors vs pure wood (probably mixed with oak). not sure i can say i like the stick burner flavor better...it is still good, but i don't really prefer the charcoal taste. a stick burner with no charcoal and all pecan might be interesting.
One thing you dont wanna do is send all that grease off the grates and flavorizer bars into the drain. I know u caught the big stuff but the grease will coat your pipes and cause ur drain pipes to clog up pretty quick. Either way, grills lookin good!
Yes, I think the oven cleaner breaks down the grease so the residue will not clog your pipes. Hope I'm right. I'm never going to cook 70 lbs of meat uncovered any more like I did in Torture-Test-2 so should be no problem
Harry, have you tried to clean up a Grill using a pressure washer? A small electric motor based machine does the trick for me.
I'm sure you could if you don't damage the electronics
Try finding a foil tray that would fit in the pan and you can take it out and replace it after every cook.
I was told a deep dish pizza pan works well. Once you foil it, cleanup is easy. Let me try it out
you can get a tool like that from a hardware strore, mortar scraper. they are good for other grills/
this weber is way harder to clean that other grills.
I have two GMG Jim Bowies and they are a pain to clean too but not as many parts as the Weber. Last time that I'm going to cook 60 lbs of meat unfoiled like in Torture-Test-2
@@SlapYoDaddyBBQ These 60lbs where truly spectacular! Smoking only 4 rack of ribs I already feel that I dont have enough hands...
Me too I am too lazy to trash up the grill like that also :)
Ahem. . . we are just process-efficient, not lazy! Shhh........
Hey Harry, bullet hole? Is there a video on this? Or anymore info? Thanks!
Naw, it did not penetrate. My law enforcement buddies say ballistically it was a BB gun. Things can get intense intimidation at BBQ contests! I think there is more talk-story in this video czcams.com/video/E7FWJFvare0/video.html
@@SlapYoDaddyBBQ I just watched that part. Makes you wonder what it is. I am military and I think a 22 would've went right through it. Its thin metal. But it looks really wide to be a small caliber pellet. Maybe a larger caliber air rifle. This is bbq, you cook with so much love, why are you attracting gunfire? Haha
Christopher Le Sage OK, chalk up to large caliber air rifle intimidation at a contest. 😋
@@SlapYoDaddyBBQ you're the best harry. I look fwd to your next videos!
Hey Harry. Just curious what happens if you leave all the gease in the pit. Besides it looking ugly.
Be safe!
ALL will eventually have a grease fire in home, pro, or restaurant grade pits
@@SlapYoDaddyBBQ thank you!
Is there a story behind that smoker with the bullet hole?
yes, I think I told the story in this video czcams.com/video/dOctn85Y-nk/video.html
seems like someone at a contest was trying to intimidate the competition!
maybe it was this video czcams.com/video/E7FWJFvare0/video.html
can't remember as I have over 250+ videos posted.
or I'm getting senile!
@@jwpepper2835 It's also at 4:14 in this video.
My Traeger takes me like 5 min to vac and scrape drip tray.
Good for you! More time for cooking. Cleaning is my least fav BBQ activity
Well Harry I’m convinced that the Smoke Fire is not a good smoker. But I would not be against buying it as a wood fired grill. I hate to ask this but could you do some videos showing it’s grilling prowess? And that is more clean up than I’ve done on my Camp Chef smoker in more than a year! Lol
I think I did steaks in Torture-Test-1 already. Came out beautiful and the 600F was real.
My GMG Jim Bowies are less difficult to clean and all pellet cookers need TLC of some kind.
Harry Soo gotcha👌yes I agree there is maintenance required but mainly for me I just change the aluminum foil, cook the grates on my gasser and empty the grease bucket.I am going to rewatch torture test one. Thanks!
That was a lot of grease in the bottom. I certainly wouldn't want to use this thing at high temps without cleaning it out first. And all the stuff that is supposed to make it easy actually makes it a lot more time consuming to clean. So many parts. I do like the porcelain enamel. My RecTec is stainless steel which is more durable but it also gets very dirty and requires a lot of effort to keep looking nice. Seemed like a good idea at the time I bought it, lol.
I find pellet grills a pain to clean and I've have GMG Daniel Boone and Jim Bowie for 12 years. Give me a WSM any day. Of course, as I get older (and lazier), the one-button cook on a pellet cooker beats the WSM!
@@SlapYoDaddyBBQ I would find my pellet grill much easier to clean if I had a small handheld vacuum to clean out the ash with instead of dragging my ShopVac out on the deck. Overall I don't know if it's that much harder than cleaning my gas grill, but it sure needs to be done a lot more often. The price to pay for easy cooking I guess, nothing in life is free. And for your information I do not just use one button, I am not that lazy. I have a dial I must operate as well! lol
@@plmn93 LOL! OK turn the knob and press ON!
@@plmn93 Doesn't the camp chef have an ash cup and a release mechanism so that you dont have to vacuum?
Convinced me, I will stay with my WSM.
Love what you cook and cook on what you love - Harry Soo
At 1:27 notice the pools of standing grease on each side of the bottom tray. And I think Harry even used a drip pan on that cook, yet the Weber GreaseFrire STILL did not drain the grease off properly. I like Weber stuff, but this thing is not ready for prime time. Look at Rec-Tec, CampChef (great Consumer Reports review) or Traeger for well thought out pellet grills.
I think the amount of residual grease is actually minimal if you saw my Torture-Test-2. You may have missed the part where i said that this cleaning video was the aftermath of a 12-hour, 60-lb, unwrapped cook Torture-Test-2 that generated 12-cups of grease that overflowed into the ash and oil drawer. See my Part 2 video on what I mean. I have two GMGs so I'll do a throwdown soon. czcams.com/video/jsUri_VoKag/video.html
@@SlapYoDaddyBBQ Ah, I thought this was after the brisket cook, the second cook you featured. I guess my Kamado Joe spoils me... less than a tenth of the time for cleanup. :)
You know, I don't understand what was with the pool of grease on either side. They should have definitely put more of an incline or something. I feel like that's a big design flaw.
The grease flows into the catcher if your EX is level. If it is slanted, the grease will pool so I ensure I check the level before I cook
Cleanup is never as much fun as cooking. Side bar- do you have any videos comparing pellets? The efficiency, dust, flavor? As always, thank you for all you do for us!
I'm sure there are many pellet comparison videos. I've been used GMG Gold Blend 12+ years and am happy with the results as you can see here czcams.com/video/Z8o_Lv8GZvg/video.html
What do u do with all the food you cook?
Food in packed in 28-oz commercial microwavable containers and given to law enforcement, firefighters, and medical personnel. Part proceeds from my BBQ business benefits Operation Homefront (troops, families, veterans), Save The Children, and Operation BBQ Relief charities. Also used to run at-risk youth programs like this czcams.com/video/DmAvxIQi7aw/video.html
Harry Soo that’s awesome!
Harry Soo when you die you will go straight to BBQ heaven! 😇
The cleaning process looks simple but having to clean after almost ever cook is terrible. I have a GMG and clean it about 1 every 28lb bag of pellets..
I own 2 Jim Bowies and I also hate to clean those. I will not be cleaning my EX after each cook. I had 12-cups of grease from the Torture-Test-2 so considering that much grease, my cleanup was actually not too bad. Here is the 12-cup grease video czcams.com/video/jsUri_VoKag/video.html
The grease in the bottom probably would have been a whole lot easier to clean up if the pit was warm. But that aside, I think you actually spent way too much time cleaning it. I think the grates are the only thing that need to be really cleaned. The rest is just "seasoning" imo. Lol
I solve the cleaning issue by having half foil pans under the grates. No more risk of flare-ups and I just toss the foil pans after each cook. Easy peasey!
Wow, that thing looks like a nightmare to clean. My pellet grill has one piece that I wrap in foil and it deflects all the grease into the grease pot. Cleaning only involves dumping the grease pot and changing the foil. It seems like they could have done much more design and engineering into that thing, especially given the price. Great honest assessment, love the channel.
All pellet cookers are a pain to clean. I have two Jim Bowies and two EX6 so I know from experience. The relevant question for a competitor type personality like me is which one cooks the best as that quality surpasses all other measurements in my style of seeking excellence in cooking Your mileage will vary according to your preferences.
My dealer is giving me the V2 upgraded version to test out and let him and his sales rep know what I think but one thing for sure by watching Harry's video cleaning sucks for sure. I can already see I will be using drip pans. My Louisiana LG900 is so much easier to clean and takes 5 minutes. 5 years old and still looks like new with no grease inside to catch fire.
why not brush it first, and then vacuum all loose ash and gunk. then you scrape and repeat?
I don't have a shop vac. May I borrow yours? :-)
Also, I just cooked 60 lbs of meat uncovered in Torture-Test-2 so I had 12-cups of grease and what you saw was what did not drip in to the foil pan. You can see the amount of grease in this video
Just scroll past my longish intro czcams.com/video/jsUri_VoKag/video.html
Harry Soo can’t ship due to corona 😂 keep upping that content. I enjoy watching it.
Dude! You know you're gonna have to tell us who don't know about that bullet hole.
Naw...it did not penetrate my WSM so all is well. More of the story here czcams.com/video/E7FWJFvare0/video.html
Oh, cool, buy a $1,000 pellet grill and get a free 50 cent scraper to clean it due to its lack of effective grease management system. I’m in! Hell, I’ll take two!
Sign me up! :-) Seriously, the EX is a pretty good pellet cooker and I have two GMG Jim Bowies. Maybe I need to do a shootout video. Would you be interested to watch?
Harry Soo - not particularly, no. I’ve seen enough to know that I would not contemplate buying one until Weber irons out the not-so-small wrinkles with it. Thanks for the offer though!
Harry a man of your caliber and expertise should never have to clean his own grill. I’ll come down from San Jose and do it for you for a pound of your cooked brisket! 😁 I’ll even bring my own spatula, Lysol, paper towels, and gloves, only thing I don’t have is the easy-off. Just let me know when you want me to come down and do it for you! 😊😊😊
LOL! Stay at home Tamalpias and shelter-in-place! :-)
No Mr Beans in this one! 😔 He's the star of your videos 😜
He's walking around during the cleaning video
The Weber pellet grill doesn't look like a good option for a pellet grill. Smh. Thanks for the video #slapyodaddybbq
Thanks for watching
Whoever designed this grill was having a laugh
Harry can you get it up to 600 now?
No problem 600F as shown in test 1
TORTURE TEST 1 - PASSED - czcams.com/video/ALNnTwN2Kak/video.html
45 lbs 5 meats in 8 hours. Generate grease from a 16 lb brisket, 10 lb butt, and 3 St. Louis ribs to drip on the SF the first 6 hours at H-n-F cook @400F and L-n-S cook @275F. After all that grease was accumulated, fire it up to 600F to grill the ribeyes and sausages. Cook to let the grease drain in the unit and then try to flash that grease at 600F to test for safety
TORTURE TEST 2 - PASSED - czcams.com/video/jsUri_VoKag/video.html
65 lb, 3 meats in 12 hours. Two 16-lb brisket, Two 10-lb butts. Two 7-lb beef shortibs. Low and slow @225F to see if hopper feeds properly, no grease fire w 12-cups grease collected, and no excessive ash
Any way you can do another 600 sear test?
Your a very intelligent man why don’t you come out with your own grill or smoker - Like Smoker Soo or Hot Harry’s grill 🤔
Sure, are you a grill engineer who can help?
Harry Soo no I am just a electrical engineer
Did your Weber Smokey Mountain commit Clintoncide! 🤣🤣🤣🤣🤣
Nope I still love my WSMs!
I never would put that much effort into cleaning any grill or smoker. It's like removing its seasoning. Sweep it out, heat it up, brush the grates and cook.
Me too Frank. I did what I did because I love my subscribers too much! :-)
PS. You can see how gunky (seasoned) the rest of my pit are. I tell folks if they want to see a CZcams channel with impeccably clean pits, please visit my BBQ brother Justin of Baby Back Maniac. I think the man polishes his pits not just everyday but when the meat is cooking on it!
Sorry sir I would never get one. Wash it wtf. My pit don’t need I’d.
Tsk Tsk Tom!
20 minutes to clean is nothing. Gotta keep your stuff clean anyway.
I confess Keith. I'm a lazy pitmaster when it comes to cleaning! :-)
dang, what a mess
Aftermath from Torture-Test-2 done for my love for you, my subscribers!
czcams.com/video/jsUri_VoKag/video.html
Why. Bother. I'm sorry but that's nuts.
Gotta keep gear clean for troublefree cooking
I hear bad things about these cookers
Only time will tell. I had a few cooks and they worked fine. I liked it so much I bought a second one.
Weber SmokeFire 1 - czcams.com/video/ALNnTwN2Kak/video.html
Weber SmokeFire 2 - czcams.com/video/jsUri_VoKag/video.html
Cleaning SmokeFire 3 - czcams.com/video/JckrX3YaNHg/video.html
Assembly SmokeFire 4 -czcams.com/video/gKgvZyB9lT0/video.html
Grease Fire v Grease Flareup - czcams.com/video/VALvHFhWpk4/video.html
SmokeFire Corned Beef Walmart - czcams.com/video/NSSIKicufJE/video.html
SmokeFire Brisket Franklin Style - czcams.com/video/Z8o_Lv8GZvg/video.html
All Pellet grills suck Harry, but you don't. Lol..
NO WAY that is factually incorrect. But nobody is forcing you to use one.🙄
What sucks are people who don't grill or barbecue! LOL!
A wise pitmaster does enough. An unwise one either does too little or too much - Harry Soo
My role is to show how I barbecue and not to tell you how to cook. Not as a preacher, but as a reflection of what I know - Harry Soo
@@MikeR65, it is a fact. Pellet grills are for convenience, not for deep, rich flavors. If pellet grills get people to bbq, I am all for it.
NO WAY that is your opinion. Your idea of rich flavor could be your inability to burn wood properly. I know for a fact that my pellet smoker produces great smoke flavor. Yes it is convenient but after many years of using a stick burner I’m more concerned about the results than the process.