Just got off the phone with Weber in regards to preventing grease fires on long cooks and pellet feeds.

FredSC

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I just got off the phone with Weber after I saw the grease fire video posted by Baby Back Manic on youtube. With slow cooks you should use a water pan in the bottom of the grill. They suggested a foil pan, but did not have a recommendation as to size other than make it a larger than the piece of meat you're smoking. I suggested that they send an email to everyone who had purchased a grill with this information ASAP. The short sentence in the manual to use one, but not saying where to place it in the cooker wasn't very clear.
Also flaking observed on the heat diffuser is normal and is a oil coating cooking off.
Pellet feed should improve as dust from the pellets builds up in the hopper making the bottom of the hopper slicker, so time will tell.
In regards to removing the wire T over the auger opening, it is just a finger guard. But be careful of the gasket around the auger opening that is also held in place by the 3 screws holding the wire T.
 

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I just got off the phone with Weber after I saw the grease fire video posted by Baby Back Manic on youtube. With slow cooks you should use a water pan in the bottom of the grill. They suggested a foil pan, but did not have a recommendation as to size other than make it a larger than the piece of meat you're smoking. I suggested that they send an email to everyone who had purchased a grill with this information ASAP. The short sentence in the manual to use one, but not saying where to place it in the cooker wasn't very clear.
Also flaking observed on the heat diffuser is normal and is a oil coating cooking off.
Pellet feed should improve as dust from the pellets builds up in the hopper making the bottom of the hopper slicker, so time will tell.
In regards to removing the wire T over the auger opening, it is just a finger guard. But be careful of the gasket around the auger opening that is also held in place by the 3 screws holding the wire T.
Thanks for sharing. I, too, found it odd that they mentioned using a water pan in one small sentence that 99% of people are just going to skip. It isn't even really clear that they mean a tray *under* the grates vs just a pan sitting on the grates next to your meat. Hopefully they can get this information out to all owners, especially those that aren't "in the loop" on the issues.

I'm going to be measuring the distance from the flavorizer bars to the grates when I get home. I found a 9x13x.85 aluminum grilling tray on Amazon that looks like it would work great for this.
 

rock1640

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Thanks for sharing. I, too, found it odd that they mentioned using a water pan in one small sentence that 99% of people are just going to skip. It isn't even really clear that they mean a tray *under* the grates vs just a pan sitting on the grates next to your meat. Hopefully they can get this information out to all owners, especially those that aren't "in the loop" on the issues.

I'm going to be measuring the distance from the flavorizer bars to the grates when I get home. I found a 9x13x.85 aluminum grilling tray on Amazon that looks like it would work great for this.
Attach a link if it works so I can buy/thks
 

SmokeMeister

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Attach a link if it works so I can buy/thks
It's actually just over 2" between the flavorizer bars and the grates, so plenty of room there.

EDIT : Removed the link for the 13x9 pan as it was the wrong one. Just search Amazon and you will find a ton of these, just make sure you get one without holes on the bottom.

Here's one, more like a cookie sheet, but a little bigger 16x11x1, 15 for $17

I'll probably pick up one of these and see how it goes.
 
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rock1640

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It's actually just over 2" between the flavorizer bars and the grates, so plenty of room there.

Here's one that is 13x9x1, 30 for about $18

Here's one, more like a cookie sheet, but a little bigger 16x11x1, 15 for $17

I'll probably pick up one of these and see how it goes.
Ty!!
 

RedGrave

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Won’t the water turn to steam? I don’t think water vapor is good for bbq. Or just use it bare? Still seems unclear. If it’s just to catch fat drippings I’d use a half cookie sheet.
 

GriLLMaRksRseXy

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Won’t the water turn to steam? I don’t think water vapor is good for bbq. Or just use it bare? Still seems unclear. If it’s just to catch fat drippings I’d use a half cookie sheet.
You can use it with or without water. On a long low and slow cook under or around the BP of water you do not have to worry about steaming the bbq. Yes it will raise the humidity of the cooker a little but I guarantee there is a lot more water evaporation going on in and on your meat than the moisture from pan will be producing. The water will act as mass and a "buffer" to equalize the temp in your cooker.
 

SmokeMeister

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Won’t the water turn to steam? I don’t think water vapor is good for bbq. Or just use it bare? Still seems unclear. If it’s just to catch fat drippings I’d use a half cookie sheet.
When I cook with my WSM, I normally fill the water bowl up as much as possible. I bet it holds a couple gallons. It definitely helps keep the temps in check and having a moist environment helps the smoke stick to the meat. At least that's what I tell myself, haha.
 

abmet

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It's actually just over 2" between the flavorizer bars and the grates, so plenty of room there.

Here's one that is 13x9x1, 30 for about $18

Here's one, more like a cookie sheet, but a little bigger 16x11x1, 15 for $17

I'll probably pick up one of these and see how it goes.
thanks for this, I was searching for cookie sheet pans too. I also found these

Fig&Leaf disposable cookie trays

I was looking at them because I purchased some of these for the grease drawer based on a recommendation I saw online as they are less than half the cost of the Weber ones

Fig&Leaf SmokeFire drip trays
 

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I may have missed this, but are you guys placing the pans on top of the flavorizer bars or down in the bottom? Thanks!
 

SmokeMeister

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So you think just putting it on the bottom is the best way to go? Wouldn't you still have the same issue of grease being right in the "line of fire"? Not arguing one way or the other, I guess I had just assumed it should go between the flavorizer bars and the grates so the grease is nowhere near the firepot. It would be interesting to try it both ways and see the effects on heat distribution and airflow, as well as if one way is more effective than the other for grease management and fire potential.
 

CEd4jets

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So you think just putting it on the bottom is the best way to go? Wouldn't you still have the same issue of grease being right in the "line of fire"? Not arguing one way or the other, I guess I had just assumed it should go between the flavorizer bars and the grates so the grease is nowhere near the firepot. It would be interesting to try it both ways and see the effects on heat distribution and airflow, as well as if one way is more effective than the other for grease management and fire potential.
I agree. I'm going to try both positions. I think Airflow might be better with pans in the lower part of the grill.
 

ingiro22

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I’m no expert but I don’t see the point of putting it in the bottom. The flames would get it for sure down there. Between the flavorizor bars and the grates.
 

Brad S

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don't know what's best but I'll try it at the bottom because it seems like the least disruptive to the original design of the grill...nothing in between the meat and the grates and heat section.
 
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FredSC

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Spoke with Weber support this morning, and if you brought the SmokeFire from them, I was told you have 30 days to return it, which is the same as Lowe's. I forgot to ask if you have to pay shipping back. So I'm going to continue trying it out.
This weekend I will do 2 pork butts, a Brisket, and a Sirloin tip roast. So lot's of cooking this weekend and continuing trying out the grill. We also plan to sear some scallops.
 

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