HockeySlasher41
New member
Hello from Minnesota!
I bought my Gen2 EX6 directly from Weber at the start of their winter sale (late Nov). Since then, I’ve been able to get some good use out of it - pork shoulder with SB (with an outside temp in the teens, here in MN), whole chickens, brisket (overnight cooks), ribs and some salmon. I have been primarily been using the Weber pellets. I did use some cabela’s store brand pellets (I had heard that these worked well with the SF) for some chicken on NYE.
This past weekend, I decided to do another pork shoulder with some cabela’s pellets. Everything started fine. I set it at 250. Reached temp... threw the meat on. After about an hour, I went to spritz. Everything seemed fine. Another hour passed, I went out again... flame out. However, the controller was still reading/showing that the temp was 250. Basically frozen.
I wasn’t sure what to do, and just toggled the power switch to off. Then, I powered back on. Set it back to 250. Reached temp no problem. I put a probe into the shoulder and crossed my fingers. For another hour it seemed to be working. The temp of the meat was rising and everything was going well. Then I noticed that I couldn’t connect to the SF via the app. Went out to check again. No heat. Pulled the probe from the shoulder. Again, the screen was still showing a temp of 250 and the meat probe was displaying as if it was still in the shoulder. So the screen froze again.
No error messages at any point.
After that, I called it a day and threw everything in the oven. BTU=BTU=BTU.
I have been fairly good at cleaning the grill after each session to make sure I don’t have ash/grease build up. I looked at the fire pot, and I didn’t see anything out of the ordinary.
Any thoughts or suggestions?
I‘m up to date on the software/firmware.
I bought my Gen2 EX6 directly from Weber at the start of their winter sale (late Nov). Since then, I’ve been able to get some good use out of it - pork shoulder with SB (with an outside temp in the teens, here in MN), whole chickens, brisket (overnight cooks), ribs and some salmon. I have been primarily been using the Weber pellets. I did use some cabela’s store brand pellets (I had heard that these worked well with the SF) for some chicken on NYE.
This past weekend, I decided to do another pork shoulder with some cabela’s pellets. Everything started fine. I set it at 250. Reached temp... threw the meat on. After about an hour, I went to spritz. Everything seemed fine. Another hour passed, I went out again... flame out. However, the controller was still reading/showing that the temp was 250. Basically frozen.
I wasn’t sure what to do, and just toggled the power switch to off. Then, I powered back on. Set it back to 250. Reached temp no problem. I put a probe into the shoulder and crossed my fingers. For another hour it seemed to be working. The temp of the meat was rising and everything was going well. Then I noticed that I couldn’t connect to the SF via the app. Went out to check again. No heat. Pulled the probe from the shoulder. Again, the screen was still showing a temp of 250 and the meat probe was displaying as if it was still in the shoulder. So the screen froze again.
No error messages at any point.
After that, I called it a day and threw everything in the oven. BTU=BTU=BTU.
I have been fairly good at cleaning the grill after each session to make sure I don’t have ash/grease build up. I looked at the fire pot, and I didn’t see anything out of the ordinary.
Any thoughts or suggestions?
I‘m up to date on the software/firmware.