Full Packer Brisket Cook on the Weber SmokeFire Generation 2
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- čas přidán 25. 02. 2022
- So, one of the main issues with the 1st generation of the Weber SmokeFire was grease fires on low and slow cooks due to the way the grease and ash could mix and get ignited by the open flame of the fire pot. I did this cook using the directions that Weber suggested in their manual and in the app. Check it out!
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#sousvideque #fireandwatercooking #sousvidebarbecue - Jak na to + styl
Classic quote.'it doesn't take a rocket surgeon '......brilliant🤣🤣🤣🤣🤣
Thanks for the comment Andrew Kenyon! your thoughts are appreciated...
The EX4 is a great cooker, takes a while to learn its not like other pellet grills. I use the top shelf more with it than I ever did in other pellet grills. Without a large grease catch covering the burn pot you will get some flare up and more flavor. And yes the design of the hopper is bad, check your pellets regularly especially on high temp cooks. Now after 8-900 lbs of pellets (lumberjack/weber) my pitboss lives at my neighbors house. Thanks for showing this grill isn't going to burn down your neighborhood like many youtubers suggest. All grills have quirks, this one is no different. Always enjoy your videos.
I really liked the concept when it 1st came out but it did have some issues and i ma glad I waited for them to address some of them. I have had several pellet grills and this is the only one that I can truly say can do it all...
Great idea using the water pan. I just bought one of these today. I'll be burning it off tomorrow and trying it out on labor day. I'm a diehard fan of my smokey mountain smoker so it took me quite a while to finally buy an electric pellet smoker. I am glad to see how well it worked for you
Thanks for watching T Hollingsworth! make sure you like this video, subscribe to the channel, and hit the "Bell" for notifications!
i have never cooked a brisket in a pellet grill using a water pan. there should be plenty of water from the burning of the pellet wood. The key is the speed of the cook and temperature. The brisket will shrink as the fat renders and some loss of water. Once the bark is formed it's not going to loose any more water. Ok to spritz if you think it looks too dry to you. its more technique in my opinion.
@@overlandingjohn1277 it will continue to lose water after the bark is formed, there is the as much
water in pellets as regular wood and charcoal.. the water pan has 2 functions, it adds moisture to the chamber and acts as a heat sink helping to control the temp. Spritzing it not to add moisture due to being to dry, it helps attract more smoke to the surface. Smoke sticks to moisture.
@@overlandingjohn1277 I returned my ex4. It failed 3 1/2 hours into its first cook. I bought a master built 1050 gravity charcoal from cabelas which ended up costing me half the price and I absolutely love it. Weber needs to stick to propane grills with manual burner knobs.
@@FireWaterCooking that's interesting to know. I think the only reason I would ever use a water pan is to capture the drippings as the webber smokefire can get really messy at the bottom of the cooker.
Wanted to start out by thanking you for taking the time to make this video and display your experience with the Weber Ex4. I am curious if you notice ash upon your food when cooking ? Watching several videos of the Smoke Fire seems to show lots of pellet ash all over the internal and external surfaces. Appreciate you taking the time to respond 👍
no, i do not notice any ash on the food...
Looking hard at replacing the treager ironwood with this. The treager has been such a disappointment.
I don’t think anything will ever touch the quality I get from the stick burner but I don’t have time to manage fires all the time haha.
I’m sure you will have better results if you have your meat on the top rack when doing the long cooks.
I actually had a Timberline right before I got the Weber. It was better at some things for sure. Still not as good as a stick burner though.. There are trade off's with all different smokers for sure.
I think the beef stock ruined the bark. You had really good bark before the wrap. But thanks for showing the smoker I bought the new searwood today
cool....
I love my EX4, but installed a new fan (Noctua) which reduces (almost eliminate) the sound a lot!
cool... I dont mind the noise...
Purely on it's smoking capabilities (ignoring the grilling side) does the Weber give you better flavor than the other pellet grills you've used? That seems to be the claim and definitely curious. I'm looking into pellet grills (to go along side a setup with a gas grill, stick burner, and kamado) but purely for smoking since I've got a big gas grill on the way. Intrigued that some people claim the Weber infuses more flavor. Thanks :)
the "smoke Boost" function really helps with that for sure!
Hi, I really debating myself the last few months between the Weber and the Camp Chef Woodwind. Unfortunately there is no way for me to test any of them so i gotta go by reviews and other people experiences.
Have you considered the Camp Chef?
The main reason i consider the SmokeFire is because i heard someone saying that because of its design with no shelf, it gives more complex taste when compared to other pellet grills. What do you think?
I actually had 2 campchef pellet grills.. the last one I had was the Woodwind Wifi with the sidekick. The side kick started rusting out after about a year. The smoker worked OK, but could not sear so the sidekick got used a lot. I think the Weber is a all around better grill/smoker.. I also had a Traeger Timberline which is almost $2k and the Weber is better than that IMHO...
@@FireWaterCooking That is interesting. I would have thought with the smoke setting on the WoodWind it would be more than OK. Or are you referring to it as OK as a complete grill and smoker system?
For me searing is nice to have but comes only second to smoke taste. I have many ways to sear, but only one way to get that smoking taste.
I am not from the US, so prices are probably completely different here. The SmokeFire is almost double the price of the WoodWind.
Thank you for posting the videos and taking the time with the comments. I got the Anova Oven lately thanks to your videos and love it (haven't turned on the circulator since).
@@amitkoren948 not sure if they are available but the Green Mountain Grill I have had been fantastic. Perfect for Low and slow. Plenty of smoke flavor and it's built pretty well for the price. I'm concerned about the open flame on this Weber. like you said Searing is easy with many other options.
Nice cook. I think if weber engineers are watching. My suggestions on next reintegration, would be add smoke stack on left side. Raise pellet hopper more capacity steeper slope. You should add to existing smoke fire as is a couple brackets and drip tray heat deflector for slow smoking, then all you would have to do is remove drip tray and use as a grill.
Thanks for the comment John Knapp! your thoughts are appreciated...
A smoke stack would ruin the smoke quality. The reason this grill get better smoke flavor is because it does not loose a lot of smoke quickly like you do with a smoke stack.
I'm interested in how many bags of pellets a person might use in a season of cooking, if I grilled 3 days a week.
there are more variables than that.. smoking or grilling? how hot? etc... these kind of questions you need to answer yourself..
A brisket 10-14 hrs burns almost a 20 lb bag , that’s at 225, if ur running hotter or using boost you use more
That's usually the way I end up the cook..... too hungry to let it rest. Lol
i usually have people waiting to eat for sure.. LOL
Did you find it was finicky on the size of the wood pellet?
no, never had an issue with the many different pellets I used
After you wrap it, it’s finished smoking. You could just put it in the oven and finish cooking it. That’ll save you on pellets because leaving it in the smoker. Does nothing for flavor anymore at this point.
Thanks for the comment @allenpearson9716! your thoughts are appreciated...
Do you still use this Weber?
no, I usually only keep grills for 6 months or so unless I really love it especially pellet grills as the technology is always changing.
Rocket surgeon ?
Thanks for the comment Carlos Sainz! your thoughts are appreciated...