Speaker 1: This is the Weber smoke fire E X six. We're gonna see if it's a worthwhile upgrade for noobs like me, and we're doing that right now. I'm making this easy on myself by starting with something simple burgers. I'm also curious to see if this thing can make even a simple bro tastes better, then ribs. We're gonna test its performance over a longer period of time. Finally, I'll test high temps and sear up a steak that's [00:00:30] fit for Ron Swanson, hopefully all, while taking a look at the app and comparing it to the big Kauna of pellet grills, the trigger Timberline eight 50, but first let's take a look at the basics.
Speaker 1: The Weber smoke fire E X six costs $1,200, which definitely isn't cheap, but triggers is 1800. So you're buying some luxury and low and slow grilling. And that smokey flavor you get from pellet [00:01:00] growths. I know to feed the Weber, these pellets, I picked up a bag from a hardware store for 17 bucks. They go into this hopper pouring in the pellets. I can see that the hopper is a little narrow for this approach, and I'm trying not to spill. I suppose I could be reasonable and use a scoop or something, but why start being reasonable now, then I'm turning on the grill, this dial sets of the temp. And then I gotta give it 20 minutes to preheat. 20 minutes is pretty good, actually. And it reliably hit that time in our testing. [00:01:30] Now I'm gonna use these temperature probes to try to hit a nice medium rare plug.
Speaker 1: The other end of the probes into the ports below the dial. The grill has four ports and it nicely includes two probes out of the box. One up from tri all right, here we go. Gonna try cooking these burgers. Everything's preheated. I think all I have to do is just toss them on the grill at this point. Try not to tangle the probes. Ooh. And we got a nice sizzle going, [00:02:00] try to make sure they're over the flavor. And I just lost one of the pros. Uh, my cooking pros is showing I'm gonna try to do this without lighting my hand on fire and put those back in there. All right, in theory, I got this shutting it, boom, professional griller, other stuff to know while it cooks, you can connect to your grill with Bluetooth or, or wifi. You have a ton of cooking space, 1008 inches to be exact [00:02:30] up from eight 50 on the appropriately named trigger eight 50 Weber also uses these vaporizer bars that help prevent grease buildup by redirecting it toward a trap in the front and Weber claims the vaporizing grease ads, et extra flavor to the cooking process.
Speaker 1: We'll see time to taste some burgers. I'm not gonna make you watch me eat. No one wants to see that personally. I thought my burgers turned out pretty great, even though I kind of missed with the probes and they were a little underdone, but that
Speaker 2: Smokiness was nice. [00:03:00] And the undergone part I could easily fix with a little practice round two, let's get some ribs on there. The big advantages of a pellet grill are a, the smoky flavor is perfect for ribs and B. They can hold a low temp over a long period of time for a slow cook, also grow great for ribs and lots of other grilling projects. The grill's preheated. So we're gonna toss on some ribs and here we go, the [00:03:30] burgers turned out. So the test is if I can make something a little bit fancier, I might turn into a gourmet griller before your very eyes. This time a I'll keep a close eye on their progress with the app, setting up the app is pretty easy. Then you can brows some recipes. More importantly for me at the moment, I can monitor the temp of my ribs and I can also monitor and adjust the internal temperature of the grill.
Speaker 2: Most categories of protein had about five to seven options. Red meat had 17. That's [00:04:00] probably plenty, but triggers app has thousands, which dwarfs this thing while I'm complaining during one of our long cooking tests, the pellet flow was interrupted and the app shot out a warning about a low temp. The warning was nice, but the pellet box wasn't empty. The pellets were just stuck on the side. It only happened once, but it is something to keep in mind. If you're planning to do an overnight cooking session, otherwise the performance is quite good in our testing. The Weber does a good job of [00:04:30] maintaining the temp despite seemingly less insulation than trigger. So these ribs should taste great. Following the recipe, we did wrap at one and add beer and covered it in barbecue at another interval. So hopefully that and patience pay off with a delicious meal.
Speaker 2: Yep. Paid off. I'm not buying into this whole patience is a virtue thing. Those were the best ribs I've ever made. Tender and nicely smokey, maybe a little well done, but whatever. Just an excuse [00:05:00] to try again some day last but not least. It's time to grill some steaks. And this time I actually have to do something to start. We'll cook these beauties at a low 200 degree heat for a little over 30 minutes to reach an internal temp, just over a hundred, and then we're gonna pull them off. Then we're turning up the heat to its max of hundred degrees. Now it is up to 600 degrees and it is hot. So we're gonna put these states back [00:05:30] on here to add a nice seer and finish the job. Try not to TLE the probe this time and listen to that sizzle. That sounds very nice. And the idea is, is it's gonna seal in the flavor and make them taste great. Assuming I don't light myself or anything else on fire in the process, here's hoping the smoke fire can get nice and hot up to 600 degrees. Our testing has shown
Speaker 1: That the temp loses some precision turned up to max [00:06:00] set to 600. We measured sustained temps around six 40 degrees Fahrenheit. That's hot and hotter than triggers. 500 degree max. And while a little off from where it's supposed to be, it should still do the job of quickly adding a sea. Despite these high temps, I haven't burnt the house down. So I'm gonna pull these sticks off and call that a victory. Cutting it open. It looks medium, which is fine. I was aiming for medium rare, but close enough. Dang it. The flavor on [00:06:30] these was outstanding. The sea added the crispy exterior. I was hoping for, I'm not even docking points for myself for slight missing my intended, done this again. They were awesome. So we recommend the $1,200 Weber smoke fire E X six, if you want to splurge on a fancy pellet grill, but can't quite convince yourself to spend the extra dough on tra this one costs less has more room has higher temps for, but if you really [00:07:00] want to do like a day long cook with extra piece of mind, I mean, there's a reason. Trigger is the standard for this trigger's pellet hopper is better both in terms of adding new fuel and keeping those pellets flowing over time. It's still the best. If money is no object, but Weber has made a solid alternative here. And now after eating all of that delicious food, I am a happy man and likely, never moving again. This spot is where I live now. Thanks [00:07:30] for watching. Please comment below to let me know. If you think paying this much for a grill is ridiculous or worth it, and please liken to subscribe.