I bought an EX6 on offer up for 600 less than a month after they came out. February 2020. It had an initial burn in already done, but other than that was brand spanking sparkling new. First cook was a pork but, with treager pellets. Was highly dissatisfied. Pork was gross. I dumped the “treager pellets that came with it and started having better luck. As for the problems…I’ve NEVER had a grease fire! As for issues. I e had the same fuse go out two times. Right by the off on switch. Ive replaced the glow plug twice. One of those was not needed but Weber sent me a new one so I put it in. I was at o e point having fake out/pellet dump…issues. Weber sent me the upgraded motor/auger assembly, and no more issues with flame out. I just recently replaced the controller.it would stay below 300. Weber has been way good at resolving issues…sending out parts as needed. Which wasn’t menu. As for the food…I still prefer charcoal/wood chunk food. That being said,I have made all kinds of food on the thing. It’s like a outdoor oven that give a Smokey flavor to the food. If mine died right now I’d be looking for another. With the temp range from200-600 you can low n slow or sear. If you turn on smoke boost, it varies between say 150-250 give or take. It is do versatile. Ive do e several brisket, beef cheeks, PSB, pies, pork butts, steak, beef roasts, jerky, chicken, Turkey. I’ve even used it, and my smoke tube, to smoke cheese. (Only the smoke tube was lit) All in all I LOVE my smoke fire.
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