SF’s being recalled??

[Bruno]

According to Chris Allingham over at TVWBB Weber is recalling SF’s that are currently in stock at stores.
Interesting, I have always been bothered we don’t all have the same parts, maybe they are trying to clean that up.

 

[Dassman5]

According to Chris Allingham over at TVWBB Weber is recalling SF’s that are currently in stock at stores.
Interesting, I have always been bothered we don’t all have the same parts, maybe they are trying to clean that up.

I spoke to my local Weber dealer and they said and Weber is offering to take back and refurbish any older units they have in inventory over the Winter and resupply the dealers at no cost.

The goal is to bring all of these older units up to what they have been supplying to all owners of record: welded auger assembly, hopper ramp insert, spare glow plug, the latest firmware and software updates, etc.

I view it as a positive move, a lot like an automotive recall, to get all owners on the same page and undoubtedly a lot more efficient that the piecemeal approach they have been using. It is also a great PR move.

 

[bbqking]

What about shipping?

 

[Captainmike]

People keep jumping straight to “recall” which it is not. A recall would be the result of an issue endangering personnel/property safety as well as it would be accompanied with a formal public announcement to all current owners.

 

[tspin818]

People keep jumping straight to “recall” which it is not. A recall would be the result of an issue endangering personnel/property safety as well as it would be accompanied with a formal public announcement to all current owners.

I agree, this is just more of the outstanding customer service that Weber has built their reputation on. Good for them for taking the responsibility to do this, and for making things right.

 

[Bruno]

I agree a million percent with you guys. This is just an example of Weber doing a great job with customer service.
I could not be happier with my SF.

 

[Captainmike]

So this got me thinking - obviously there is a “Smokefire grease fire” crowd out there along with Weber combating saying they are flare-ups. I cooked a 17 lb brisket Friday night into Saturday. Didn’t clean barrel all week not even last weekend, just the firepot ash buildup. I didn’t use a drip pan (grease ALL OVER flavorizor bars and the barrel, ash clogged the grease tray holes). Yesterday I reverse seared some tomahawks which went for an hour and forty five in smokeboost, dripped more grease in the same spot as the brisket. Pulled them at 120 IT and turned temp up to 600.

At 450 she started billowing some SERIOUS smoke, which I’ve seen before when not cleaning and cranking up temp (not my first rodeo - hint hint). About 2 min hit 600. At this point lots of smoke and smelled like greasy cooking over coals (mmmmmm - typical good BBQ smell!). That was all the grease cooking off the flavorizors and the barrel. When I opened the lid, the grease in the barrel would flare up, and I’m talking some serious flames coming up through the grates (wish I took a picture of that). When I closed the lid the flames would snuff out and smolder thick smoke (I cracked lid ever so slightly to verify flames went down). Lots of heat! Just goes to show when that happens keep the lid closed. Just like any other cooking over hot coals or some sort of lit fuel.

Now I personally thought that was absolutely awesome and threw my tamakawks on. Man, I was drinking a beer, sweating with the heat and smoke, my dad was in town watching in awe, and I could not have been happier. I had the wood flavor on top of flavors from the grease on those tomahawks.... Awesome.

Oh and no damage to Smokefire, personnel, property. She performed flawless. All said and done at the end of it the grease in the barrel has stopped burning and the flare up stopped. Shutdown with no problems. I’m sure when I scrape it will chip/flake off. I have never had the grease tray underneath catch fire. I believe the fan blows the hot ash out farther into the barrel.

Anyway, just thought I’d share!

 

[Bruno]

“Now I personally thought that was absolutely awesome and threw my tamakawks on. Man, I was drinking a beer, sweating with the heat and smoke, my dad was in town watching in awe, and I could not have been happier. I had the wood flavor on top of flavors from the grease on those tomahawks.... Awesome.”

That sounds awesome! A big reason I barbecue is to pass it along to my boys! I didn’t have a dad and I really hope that when they barbecue when they are older they think of me in the backyard making dinner!!

 

[Captainmike]

“Now I personally thought that was absolutely awesome and threw my tamakawks on. Man, I was drinking a beer, sweating with the heat and smoke, my dad was in town watching in awe, and I could not have been happier. I had the wood flavor on top of flavors from the grease on those tomahawks.... Awesome.”

That sounds awesome! A big reason I barbecue is to pass it along to my boys! I didn’t have a dad and I really hope that when they barbecue when they are older they think of me in the backyard making dinner!!

You’re teaching them right!!

Now I will tell you and so will he, I did not get my grilling skills from my dad . If I followed his footsteps everything would be burnt to a crisp! BBQ chicken in my house growing up was rock hard black and crispy. BBQ sauce just added a more “flavorful” layer of crisp on top!

 

[Dassman5]

So this got me thinking - obviously there is a “Smokefire grease fire” crowd out there along with Weber combating saying they are flare-ups. I cooked a 17 lb brisket Friday night into Saturday. Didn’t clean barrel all week not even last weekend, just the firepot ash buildup. I didn’t use a drip pan (grease ALL OVER flavorizor bars and the barrel, ash clogged the grease tray holes). Yesterday I reverse seared some tomahawks which went for an hour and forty five in smokeboost, dripped more grease in the same spot as the brisket. Pulled them at 120 IT and turned temp up to 600.

At 450 she started billowing some SERIOUS smoke, which I’ve seen before when not cleaning and cranking up temp (not my first rodeo - hint hint). About 2 min hit 600. At this point lots of smoke and smelled like greasy cooking over coals (mmmmmm - typical good BBQ smell!). That was all the grease cooking off the flavorizors and the barrel. When I opened the lid, the grease in the barrel would flare up, and I’m talking some serious flames coming up through the grates (wish I took a picture of that). When I closed the lid the flames would snuff out and smolder thick smoke (I cracked lid ever so slightly to verify flames went down). Lots of heat! Just goes to show when that happens keep the lid closed. Just like any other cooking over hot coals or some sort of lit fuel.

Now I personally thought that was absolutely awesome and threw my tamakawks on. Man, I was drinking a beer, sweating with the heat and smoke, my dad was in town watching in awe, and I could not have been happier. I had the wood flavor on top of flavors from the grease on those tomahawks.... Awesome.

Oh and no damage to Smokefire, personnel, property. She performed flawless. All said and done at the end of it the grease in the barrel has stopped burning and the flare up stopped. Shutdown with no problems. I’m sure when I scrape it will chip/flake off. I have never had the grease tray underneath catch fire. I believe the fan blows the hot ash out farther into the barrel.

Anyway, just thought I’d share!

That sounds exactly how my Summit 670 gets when searing steaks after not cleaning for a while.

The old close the cover routine works every time, however.

 

[Carl]

As far has I know there is no recall, I bough my Grill in May and after a lot of research contacted Weber and received all the replacement parts to upgrade my grill. No issues. Because of the positive replies and feed back Weber just sent me set of 4 12oz glasses and two replacement glow plugs at no cost just for being a weber owner for the past 30yrs. Nothing is perfect but if have several friends that have other pellet grills and all wish that those grills perform as good as the smoke fire. If you follow the recommendations and keep it clean I feel it is a great grill