Worth The Plunge?

Wilkie

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I am a former owner of the Traeger Timberline. After cooking on it for 3.5yrs I can say that the food it produced was a “C” minus. It was nothing more than an oven that produced little to no flavor. I tried smoker tubes, a multitude of pellets flavors and brands, I used “Super Smoke”, I cooked at temps 200 degrees below for extended periods of time, I used water pans and spritzed. I was able to achieve beautiful smoke rings but no flavor. The grilling capability was underwhelming. I used “Grill Grates“ in an attempt to produce grill marks with marginal success. In the end I’d smoke steaks at low temps and then sear them on the Weber kettle. In the end after countless hours of researching, trying different techniques and cooking many different foods I concluded that is was good for cooking veggies, whole chicken and smoking steak for a reverse sear on a charcoal grill. This was not how they portray the Timberline but that what it was for me. That was not enough to keep it in my arsena to expensive to not be a producer.
 

Bruno

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The SF isn’t perfect but it’s a hell of a grill and can put out great low and slow. My first pellet smoker but I think it adds a lot of flavor. I’ve all but retired the kettles and the WSM 22 at this point.
 
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Wilkie

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Summit Charcoal, 26” Kettle, Genesis Gas & EX 4 SmokeFire
I am a former owner of the Traeger Timberline. After cooking on it for 3.5yrs I can say that the food it produced was a “C” minus. It was nothing more than an oven that produced little to no flavor. I tried smoker tubes, a multitude of pellets flavors and brands, I used “Super Smoke”, I cooked at temps 200 degrees below for extended periods of time, I used water pans and spritzed. I was able to achieve beautiful smoke rings but no flavor. The grilling capability was underwhelming. I used “Grill Grates“ in an attempt to produce grill marks with marginal success. In the end I’d smoke steaks at low temps and then sear them on the Weber kettle. In the end after countless hours of researching, trying different techniques and cooking many different foods I concluded that is was good for cooking veggies, whole chicken and smoking steak for a reverse sear on a charcoal grill. This was not how they portray the Timberline but that what it was for me. That was not enough to keep it in my arsena to expensive to not be a producer.
(I some how hit post before finishing my question)
I am a former owner of the Traeger Timberline. After cooking on it for 3.5yrs I can say that the food it produced was a “C” minus. It was nothing more than an oven that produced little to no flavor. I tried smoker tubes, a multitude of pellet flavors and brands, I used “Super Smoke”, I cooked at temps 200 degrees & below for extended periods of time, I used water pans and spritzed. I was able to achieve beautiful smoke rings but no flavor. The grilling capability was underwhelming. I used “Grill Grates“ in an attempt to produce grill marks with marginal success. In the end I’d smoke steaks at low temps on it and then sear them off on the Weber kettle. After countless hours of researching, trying different techniques and cooking many different foods I concluded that the Timberline was good for cooking veggies, whole chicken and smoking steak before searing on a charcoal grill. For me the Timberline was a disappointment, it didn’t offer enough to keep it in my arsena. It stayed on the bench more and more as time went on and ultimately was traded to another team.

I tell you all of this to let you know where I’m coming from. As a Weber fan I was intrigued when they introduced the Smokefire but then came the backlash of negative publicity. And while it seeems that the majority of the issues are resolved I continue to read negative feedback that worries me.

So is the Smokefire worth taking the chance? Does it produce the flavor and sear like it Weber says it will? or am I opening up to a complete different set of issues?
 

NoCoEX6

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I have owned a WSM for around 10 years. It produces pretty good BBQ but in my opinion isn't the most convenient especially in a cold climate. I begrudgingly bought a pellet grill this year since I was looking for something easy to use regardless of weather conditions. I started with a Grilla Silverback which runs very similar to a Traeger. I hated the lack of smoke flavor it produced and quickly sold it to a friend. I was then torn between a Smokefire and a Masterbuilt 1050. I like the thought of the Masterbuilt which uses charcoal and wood chunks, but doesn't seem like something that will hold up long term with the poor build quality. I found a discounted EX6 and bought it a few months ago. Weber sent me all the upgrades which I installed before firing it up and I've been really happy with it. I don't use my WSM anymore. For grilling I still prefer charcoal and have a kettle and a PK360 but for making dinner in the middle of the week and the vast majority of the low and slow cooking I do the Smokefire is my go to cooker and has been great. It produces somewhat less smoke than the WSM, but it has a really good clean flavor and I think you would enjoy it.
 

Dassman5

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I used my WSM 22” for almost 10 years as my go-to smoker of choice and it always produced excellent results on everything from full packer briskets to butts to pork bellys.

My ex4 produces as good, if not better results — including smoke ring, flavor and bark — with far less attention and far, far easier clean-up. My trusty WSM is now relegated to backup and for larger events like my wife’s family reunion and large get-togethers.
 

bbqking

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I just want all you people that “don’t use” your 22” wsm anymore...I would be glad to take it off your hands.
I grabbed a EX6 for about half off in February. I have had no issues. I did have to replace a fuse.At first I did NOT like it. I used treagers pellets and did not like the flavor. I used pit boss the majority of the time since then and been very happy. For smoke flavor, I don’t think your ever going to beat charcoal and wood. But if you Iike being able to do just about anything, I recommend the SF. Plus Weber support is really, really good.
 

BrockinFla

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The short answer to your question is yes it produces a good smoke flavor compared to other pellet smokers/grills you're looking for.

The longer answer is, if you've used a Traeger for a number of years then you know and are aware of the pellet grill nuances and how to side step them. All pellet grills have them including smokefire. That being said Weber Smokefire did have some bona fide development issues early on which have been addressed.

What I am finding is most of the recent negative reviews now are from dummies whom have never used a pellet grill cant cook a hamburger to save their lives and their wives are finding out what they spent on the grill.

Your mileage may vary.

The Smokefire is a good grill and will produce the flavor you are looking for. I also had a Traeger for years and know exactly what you're describing as far as lack of good smoke flavor.
 
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JpsBBQ

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I’ve cooked on a multitude of cookers including pellet and charcoal. I absolutely love the SF. I can’t quite pinpoint what I like so much because it’s quite simple and straightforward in its design. It just does what I feel others do not. I’m a huge fan.
 

AHoneyman

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With all of the current software update in place, Weber has really stepped up and the SF is working very well. The historical problems have been addressed. The current problems are due in many cases to the standard learning curve of operators, which we all have.
 

Bruno

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The short answer to your question is yes it produces a good smoke flavor compared to other pellet smokers/grills you're looking for.

The longer answer is, if you've used a Traeger for a number of years then you know and are aware of the pellet grill nuances and how to side step them. All pellet grills have them including smokefire. That being said Weber Smokefire did have some bona fide development issues early on which have been addressed.

What I am finding is most of the recent negative reviews now are from dummies whom have never used a pellet grill cant cook a hamburger to save their lives and their wives are finding out what they spent on the grill.

Your mileage may vary.

The Smokefire is a good grill and will produce the flavor you are looking for. I also had a Traeger for years and know exactly what you're describing as far as lack of good smoke flavor.
🤣 amen!!
 

sntwilliams

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What I am finding is most of the recent negative reviews now are from dummies whom have never used a pellet grill cant cook a hamburger to save their lives and their wives are finding out what they spent on the grill.

This totally got me :ROFLMAO:
 

rexster314

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I'm coming from a Masterbuilt 560 AND a 1050. I've smoked briskets using a full hopper of wood, not charcoal or briquettes and gotten excellent results on my briskets. High heat grilling steaks, burgers and such produced excellent results. I did the firebox mod on my new 1050 that's kept it from burning through. I use a Fireboard 2 Drive for a controller since the MB one is shite and couldn't connect to my phone until this past August.
I'm doing two briskets on my EX6 at the moment and couldn't be more pleased as to how it's coming. Using Pit Boss apple, cherry and maple pellets with some plain charcoal pellets mixed in.
We did steaks the other night and were seared off to perfection.
The SF has done everything I've asked it to do so far
 
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Wilkie

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Thanks everyone for chiming in. I appreciate the input and clarification. It helps getting answers from people who have experience with other pellet grills and the smokefire. Learning what you all's experience has been and how you feel about about the food that the Smokefire produces carries a lot of weight. These sort of purchases are expensive & when they don't pan out it's disheartening.

Thanks again
 

NoCoEX6

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I'm coming from a Masterbuilt 560 AND a 1050. I've smoked briskets using a full hopper of wood, not charcoal or briquettes and gotten excellent results on my briskets. High heat grilling steaks, burgers and such produced excellent results. I did the firebox mod on my new 1050 that's kept it from burning through. I use a Fireboard 2 Drive for a controller since the MB one is shite and couldn't connect to my phone until this past August.
I'm doing two briskets on my EX6 at the moment and couldn't be more pleased as to how it's coming. Using Pit Boss apple, cherry and maple pellets with some plain charcoal pellets mixed in.
We did steaks the other night and were seared off to perfection.
The SF has done everything I've asked it to do so far

So which do you like better the 1050 or EX6? It would be awesome if a company like Weber built something like the 1050 but with somewhat better build quality. I would love to have a gravity fed cooker but don't want to drop thousands on a Backwoods, Stumps, etc.
 
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