This pellet grill says it can smoke and sear—does it work?

Pellet grills have a particular appeal. These electric-powered grills are usually more expensive than gas or charcoal grills. However, they’re efficient and easy to use.

The wood pellets used for fuel offer the same flavor benefits of charcoal grills but without the fuss. Users can select the desired temperature from the control panel and walk away, making wood pellet grills accessible to grillers of all skill levels.

But until now, pellet grills have had one major disadvantage when compared to other types of grills. They’re perfect for low-and-slow smoking temperatures, but they falter when it comes to direct-heat grilling.

Most models contain a heat deflector plate that keeps the food from exposing to the flames. But this Weber pellet grill is different.

Weber’s SmokeFire pellet grill promises to resolve this issue with a unique design. It can smoke at low temperatures and sear at high temps. We tested the first-generation SmokeFire right after it was released.

Since then, Weber discontinued that model and released a second generation of both the SmokeFire EX4 and EX6 with enhancements to the hardware, firmware, and software.

After spending a full week cooking on the SmokeFire, we confirm that it’s capable of producing delicious food. We also love many of the bells and whistles on this Wi-Fi–capable grill. But we’re wary of a few quirks we encountered along the way.

What changed between the 1st-generation and 2nd-generation SmokeFire?

Improved control panel connectivity

We experienced some issues with the first-generation SmokeFire, and we weren’t the only ones. Weber confirmed that customers who were experiencing issues received firmware enhancements, and replacement parts were sent to several customers.

The feedback was so positive they decided to pull all original SmokeFire units from retail stores. After upgrading the grills, they hit store shelves again. The SmokeFire grills available today are the second-generation version that reflect these enhancements and adjustments.

No more pellet chute issues

Other than connectivity, the biggest change we experienced was in the pellet chute. In the first generation, the pellets didn’t slide down the ramp towards the auger. After receiving a low-fuel alert halfway through smoking the brisket, we found the hopper half-full!

We had to push the pellets down towards the chute with our hands, repeating the process every few hours. We were pleased to see the second generation didn’t experience this issue.

What is a wood pellet grill—and how is it different from other types of grills?

Wood pellet grills have been around since the mid-‘80s, when a wood-pellet stove manufacturer used the technology to fuel grills. The biggest name in pellet grills is Traeger.

They are original manufacturer, and were the only game in town for decades. When Traeger’s patent expired in 2006, the competition emerged. It took several more years for Weber to introduce a pellet grill to their line.

Pellet grills are distinctive because they use wood pellets for fuel, but still require electricity. When used at low-and-slow cooking temperatures, the pellets smoke and smolder. This creates flavors similar to grilling over wood or charcoal.

They can operate at higher temperatures. However, most manufacturers cap out at maximum temperatures between 400°F and 500°F. That’s not far off from gas grills (which often cap at 550°F). But the use of heat deflector plates prevent direct searing and grill marks.

The real benefit of a wood pellet grill is its set-it-and-forget-it functionality. There’s no need to fiddle around with dials or vents to reach the desired temperature like with other smoker grills. Simply ensure the hopper is full of pellets, select the temperature from the control panel, and let the grill do all the work.

How does a pellet grill work?

Pellet grills use wood pellets for fuel. They’re similar to the pellets used to fuel indoor pellet stoves—made by compressing wood that’s ground into sawdust. A main ingredient in pellets is hardwood, but often they contain food-grade oils for flavor.

To use the grill, you load the pellets into a hopper to the side of the grill. An electric-powered auger transfers the pellets to the firepot inside the grill. The ignited wood pellets produce flames until the box reaches the set temperature. And the auger slows to drop fewer pellets into the pot to maintain the heat.

If there’s a grill deflector plate, it acts as a physical barrier to keep the food from being exposing to the flames. The food cooks via the grill’s internal fans that disperse the heat and smoke around the grill, similar to a convection oven.

Why are wood pellet grills so expensive?

Pellet grills tend to cost over $500, with some in the $1,000 to $1,500 range. They have more moving parts than other types of grills. And controlling the temperature is a bit more complicated than a grill that uses dials or vents.

The thermostat and an onboard computer control the grill’s auger, fan, and ignition system. If it doesn’t come together correctly, the automated delivery system will fail to deliver pellets to the firepot. This means the grill won’t reach appropriate heat levels. Worse yet, the grill could turn off mid-session.

Many modern pellet grills are also smart-capable. Their built-in probe thermometers connect to smartphones via Bluetooth or Wi-Fi. This allows users to remotely monitor long-cooking items like brisket or pulled pork. That’s convenient, but it comes at a price.

What is the Weber SmokeFire pellet grill—and what makes it different from other pellet grills?

The SmokeFire is like other pellet grills with one notable exception: It has an open grill design. The heat deflector plate we talked about earlier is very small and only covers an 8-inch area directly over the firepot.

The rest of the space is four flavorizer bars similar to the ones found on Weber gas grills) designed to funnel any dripping grease down toward the designated collection area.

This design allows users to use the grill as low as 200°F temperature for smoking ribs. Or they can choose higher temperatures up to 600°F for searing steaks and burgers. It’s a grill and a smoker, all in one.

The SmokeFire is also a smart grill, so it uses Wi-Fi or Bluetooth technology to connect to the Weber Connect smartphone app (compatible with iPhones on iOS 12.1 or later and most smartphones on Android 7.0 or later).

The app has the same functionality as the stand-alone Weber Connect probe thermometer, but it includes additional features, too.

Users can remotely monitor the temperature of the four probe thermometers. You can also change the grill’s temperature, activate the SmokeBoost function, or shut down the grill. The Weber Pellet grill also allows you to run diagnostic alerts via Weber Connect.

Finally, the center location of the SmokeFire’s auger makes it quick to heat and less likely to jam. Inexpensive pellet grills are notorious for failing to deliver pellets to the firepot, stopping the grilling session short.

We started the SmokeFire dozens of times, running it for hours at both low and high temperatures. We didn’t experience any pellet issues. Their 10- to 15-minute shutdown sequence is an additional safety feature that runs the auger through a reverse cycle, pulling the pellets far away from the firepot to prevent burn back issues.

How we test

We tested both the first-generation Weber SmokeFire EX4 and second-generation Weber SmokeFire EX6 using a iPhone XR on iOS 13.6.1 to connect to the WeberConnect app. The wider Weber SmokeFire EX6 has a larger grilling surface area. This adds up to 1,008 square inches of dual grilling space. We were equally impressed by the amount of food we could fit on the EX4’s 672 square inches of dual grilling space.

The SmokeFire has four thermometer probe ports. We used an ambient grill probe to check the grill’s internal temperature against the set temperature. We also used a meat probe to measure the cooking meat’s temperature. We double-checked the latter’s accuracy with a ThermoWorks ChefAlarm, our top pick for probe thermometers).

After we cycling the grill on and off dozens of times to test ignition times, and we began cooking.

Our first set of tests revolved around the SmokeFire’s ability to work at low smoking temperatures. We want to see how the SmokeFire can handle tough cuts of meat. If these cuts cook too quickly, they turn out chewy and tough instead of juicy and tender.

We set the SmokeFire to 250°F and added a whole packer brisket, trimmed to have a 1/4-inch fat cap. When the brisket reaches an internal temperature of 165°F on the Weber probe (about 5-and-a-half hours later), we compared the temperature with the ChefAlarm, wrapped the brisket tightly in aluminum foil and changed the temperature to 225°F. We returned the brisket to the grill until it reached 202°F, an additional 4-and-a-half hours.

We were able to assess several crucial elements of a good smoker during this test.

Does the pellet grill maintain its target temperature during the entire smoke time? Does the grill quickly adjust to temperature changes? Do we have to refill the pellets during a long cooking session? Are there any issues with pellet jams?

Most importantly, does the brisket turn out juicy and moist? Does it have a smoke ring or a deeply smoky flavor?

After the brisket finishes, we smoke several racks of ribs and a pork shoulder to see how much food could fit on the dual grill grates at once. We also take a moment to assess SmokeFire’s aesthetics and build quality.

We inspect if it wheels around easily without rattling and whether the heavy duty steel cart frame is made to last. Is it easy to clean? Can you empty the grease and ash pan with minimal labor? These are other important factors to take into account.

Before we wrapped up our tests, we wanted to know how the SmokeFire could handle hot, direct heat temperatures. We cranked the dial up to 600°F and added slices of white bread over the entire grill grate surface. This allowed us to map the heat patterns, determining if the grill had any cold or hot spots.

Then, we reduced the heat to 450°F and cooked a dozen chicken wings, hoping they would crisp up as well as they do in an indoor oven. As a bonus test, we cooked a few steaks and burgers for good measure.

What we like about the Weber SmokeFire pellet grill

It’s capable of searing and smoking

We were pleasantly surprised that the SmokeFire was able to sear, just like a gas or charcoal grills. The stainless-steel grill grates get hot enough to create clear grill marks on chicken and steak. Chicken wings turn out wonderfully crispy.

When it came to smoked food, the SmokeFire nailed it. The brisket was juicy and had a smoke-forward flavor, and our pork shoulder was tender and shreddable. We’ve cooked on a lot of smokers over the years. This pellet grill created some of the most flavorful food we’ve had.

The WeberConnect control panel and app

Early reviews of the Weber SmokeFire complained about the functionality of the smart grill panel. It was so problematic that Weber’s CEO issued a statement months after the grill’s release promising to make updates. It seems the team has worked to resolve many of these issues because we didn’t experience any problems here.

The grill does require a firmware update right out of the box to ensure it’s running the latest software version. From there, the app connects quickly to the grill via Bluetooth. It’s easy to extend its range by hooking it up to a Wi-Fi network.

We love the ability to view any of the connected probe thermometers from inside the house. We could also adjust the grill’s temperature and turn off the unit remotely.

The app delivered notifications to our phone (and any connected devices, like my Garmin watch, alerting us when any of the probes reached their target temperatures. We also got an alert when the pellet hopper was low on fuel.

The optional SmokeBoost mode

SmokeBoost is a flavor mode that smolders pellets at lower-than-normal heat, causing a boost of smoke. Weber recommends using it for the first hour or two of cooking. This enhances smoky flavors. We tried it out on some of the chicken wings.

The first set of wings cooks using SmokeBoost for an hour. The second set was cooks at the grill’s lowest smoking temperature, 200°F. After the hour, we cooked them at 450°F until they reached the proper internal temperature. The wings cooked on SmokeBoost were significantly smokier than the other wings, making for perfect wood fired food.

It had ample grilling space

We found the first gen SmokeFire EX4 to have more than enough grilling space for regular use. You may want to upgrade to the EX6 if you host a lot of backyard barbecues. The EX4’s main grill grate measures 18 by 24 inches, providing 432 square inches of grilling space.

On its own, that’s a lot of space—enough to fit about 20 burgers, six vertically-roasted chickens, and a gigantic turkey. The sliding top rack is easy to remove. You can position it in the front or back of the grill. This adds 240 square inches of cooking space.

The EX6 is much wider than the EX4, measuring 18- by 36-inches, and the main grate contains 648 square inches of grilling space. That extra space means you could cook two large turkeys at once! It also has a sliding, removable top rack that adds 360 square inches.

The large-capacity hopper

The hopper is the container that holds the pellets before they feed into the grill. The one on Weber EX6 is large enough to hold an entire 20-pound bag of pellets. We also like that the hopper has an access panel that makes it easy to drain the pellets. This is a nice feature that keeps us from hand-scooping pellets when we want to change pellet flavors.

It was quick to react to temperature changes

The preheating times on the SmokeFire were impressively fast. We ran it through its start-up mode several times, timing how quickly it reached the target temperature and averaging the results. It reached 250°F in about 10 minutes, and 600°F in 17 minutes.

Changing from low to high temperatures was equally reactive. We had to open the grill lid to let out excess heat when going from high to low temperatures.

Fuel efficiency

SmokeFire’s fuel efficiency is fantastic. After 10 hours of smoking at 250°F, we had only gone through half of the pellets in the hopper. This amounts to about one pound of pellets per hour. Of course, higher temperatures used more pellets, but it was good to see that one bag can get you through several grilling sessions.

What we don’t like about the Weber SmokeFire pellet grill

It can start a grease fire

We encountered a big problem with SmokeFire’s grease collection method. The open grill design makes it possible to sear at high temperatures. It also gives the food more access to smoky flavors at low temperatures.

Unfortunately, it also creates grease issues. You see, there’s no deflector plate to keep grease away from the firepot. Since the SmokeFire’s grease bucket is below the grill, the grease has to slide down the grill’s interior to get there.

When we cook fatty items like brisket or pork shoulder, the dripping grease mixes with the pellet ashes and cakes onto the bottom of the grill. This blocks the drain holes. We didn’t notice it before we fired up the grill for our next session.

We just assumed the grease had drained. When the firepot ignited the pellets, sparks flew around the grill’s base and caused a grease fire.

Luckily, as a professional chef, I’m no stranger to grease fires. I calmly turned off the grill and stood by with a box of baking soda, just in case. The fire went out shortly after the fan kicked off, and we were able to clean out the grill and use it again like normal.

When we reached out to Weber technical support, they recommended two things to prevent these grease fires from occurring. First, placing a drip pan below the cook grates (on top of the flavorizer bars) will catch the excess drippings and make cleanup easier. More importantly, they recommend cleaning the bars and the bottom of the cook box. This is done by pushing grease and ash into the collection system using a plastic scraping tool.

This isn’t a deal breaker, as grease fires can happen with any grill. But it can be scary, especially for new cooks. If you decide to buy the SmokeFire, we recommend cleaning the grill after every session to avoid this issue.

There were a lot of ashes and glowing embers

The Weber SmokeFire’s start-up procedure produces a large flame in the firepot. It’s more visible than other pellet grills because of the open design. The flame powers by a fan that’s capable of getting the grill to searing temperatures. That’s not necessarily a great thing because the fan also whisks ashes and embers around the cooking area.

Weber says these embers have a low thermal energy (similar to ashes and embers that fall into a charcoal grill’s catch pan). But we already found out the hard way that these embers can ignite grease inside the cook box. We know they could potentially cause issues if they flew outside the grill. It’s best to follow Weber’s recommendations and keep the grill lid closed start-up.

It experienced temperature swings

All grills (and indoor ovens, for that matter) have temperature changes. Setting an indoor oven to 350°F doesn’t guarantee it’ll stay there the entire cook time. It just means the oven will hover around that temperature.

With that in mind, we expect the ambient temperature to hover about 25 degrees around the set temperature. At lower temperature settings, the SmokeFire’s internal temperature was often 50 degrees above the set temperature.

Occasionally, it gets as high as 80 degrees at higher temperatures. We used the SmokeBoost to get the temperature a little lower. However, we didn’t expect to have to set the grill to 200°F to stay below 250°F.

Inconsistent heat patterns

We are thrilled at the grill’s ability to sear. However, we don’t find it that useful because the heat is wildly inconsistent. We mapped the heat pattern by spreading slices of bread across the grill grates. The bottom left quadrant burned, the top right quadrant was blonde, and areas in the top and middle had a perfect toasted color.

When we cooked steaks and burgers on the grill, we kept them centered around the middle with pretty good results. But to use the entire surface area, you’ll have to use good grill management. Constantly moving each item around will also help items to cook evenly.

It rattled when we moved it

The cook box feels nice and sturdy. But the ash collection area uses a lighter gauge metal that rattles around loudly when we wheel the grill around. That rattling also causes the ash drawer to slide out. If ashes from the grill fall behind the container it’s hard to slide back in.

Overall, how does the Weber SmokeFire pellet grill perform?

There are certainly pros and cons to the SmokeFire’s design. We love that there isn’t an unsightly grease bucket hanging off the side of the grill. However, we don’t love the way the open design causes grease to drip into the grill’s interior.

The sensor that alerts us when the pellets run low is a great anxiety reducer. We love the Wi-Fi-connected app because it allows us to walk away from the grill. The open design creates some incredible smoke-forward food. Sadly, the inconsistent heat patterns and inaccurate temperature display make us wary of using the searing function.

We’re pretty torn when it comes to our opinion on this grill. We’ve already seen Weber come out with a second generation version of this grill. We can only hope that they’ll also consider feedback about some of the grill’s other drawbacks.

For now, our biggest concern is the grease fire potential. This grill may be a good fit for grillers who don’t mind spending extra time cleaning out grease and ashes.

Warranty

The SmokeFire comes with a five-year warranty. Its electrical components, cooking grates, pellet slide, burn pot, heat baffle, pellet grate, and bezel are get coverage for three years. The warranty covers material defects.

However, it doesn’t apply to normal wear and tear like cosmetic damages. Like most warranties, it isn’t transferable, so it applies to the original owner only.

Is the Weber SmokeFire pellet grill worth it?

It’s not unusual to spend over $500 on a pellet grill, but $1,000 is certainly a lot of money. That said, the SmokeFire EX4 is comparable to the Traeger Ironwood 650, which retails for $1,200. If we’re comparing the Weber SmokeFire to Traeger, the SmokeFire EX4’s $799 price tag is certainly attractive.

Of course, we had some issues with the grill. We’d love to see those ironed out before we can solidly recommend spending this much money. But, if you only have the storage space or money for one grill, you want it to be able to smoke and sear on a single grill, and you don’t mind working with a few idiosyncrasies, the SmokeFire certainly fits the niche of a true all in one grill.