Nice job, looks great!
š„ What's cooking on your SmokeFire/Searwood? š„©
- Thread starter primeone
- Start date
VELPO
Member
My grease tray fills up with water when it rains... seems weird.
Mmmmm pork butt.
BarreBQ
Member
My foil pans are too thick to go under the grates and Iāve noticed that on windy days my top shelf gets a little too warm. Cooking a 17.5 lb brisket today.
...So I placed a pan on the far left flavorizor bars and filled with water. Then I just laid the center and left grill grates on top of it. So far so good. Iām 13 hours in at 225. Bumped to 250 when I wrapped. Iām doing butcher paper and foil.
The video has my theme song for social distancing...
Iāll edit with more pictures when I take it off.
...So I placed a pan on the far left flavorizor bars and filled with water. Then I just laid the center and left grill grates on top of it. So far so good. Iām 13 hours in at 225. Bumped to 250 when I wrapped. Iām doing butcher paper and foil.
The video has my theme song for social distancing...
Iāll edit with more pictures when I take it off.
Attachments
That was great. I loved it.My foil pans are too thick to go under the grates and Iāve noticed that on windy days my top shelf gets a little too warm. Cooking a 17.5 lb brisket today.
...So I placed a pan on the far left flavorizor bars and filled with water. Then I just laid the center and left grill grates on top of it. So far so good. Iām 13 hours in at 225. Bumped to 250 when I wrapped. Iām doing butcher paper and foil.
The video has my theme song for social distancing...
Iāll edit with more pictures when I take it off.
Tried a Picanha cut yesterday an idea I got from a post I saw last week and turned out to be one of the few cuts left at the butcher on Friday due to recent events. I trimmed the fat cap down a bit. Ran at 250 for about 2 1/2 hours when internal temp got to 130 then wrapped in foil/placed in cooler for 2 hours. Very lean cut but very flavorful and tender after the cook. This may be a new favorite cut of beef for us. Also it warned up well for steak and eggs this morning 
Did this in the rain no issues. Weber Grillmaster blend pellets.
Did this in the rain no issues. Weber Grillmaster blend pellets.
Attachments
BarreBQ
Member
It finally bit me. After 60+ hours over 9 cooks my first brisket found the chink the the SmokeFire.
but... their support was on point. Brisket was put in the oven for about an hour and is now back at home at 250 on my EX6.
Readerās digest version: the cooker stopped heating up. Plenty of pellets (all Weber) but no heat. My software has not updated and didnāt even push when we tried a few tricks. My burnpot and auger slide were completely full of pellets. Best guess through troubleshooting was that the cooker fed more pellets than the fan/glow plug could keep up with. She felt that the cooker update will fix the issue in the future.
My General Suggestion:
- Improve notifications through the app and on the cooker. (It never notified me. I just watched it often enough to detect the drop)
- Create an option in the controller or app that can push a software/firmware update
All else is good. Pictures to follow of the cook on my previous post.
but... their support was on point. Brisket was put in the oven for about an hour and is now back at home at 250 on my EX6.
Readerās digest version: the cooker stopped heating up. Plenty of pellets (all Weber) but no heat. My software has not updated and didnāt even push when we tried a few tricks. My burnpot and auger slide were completely full of pellets. Best guess through troubleshooting was that the cooker fed more pellets than the fan/glow plug could keep up with. She felt that the cooker update will fix the issue in the future.
My General Suggestion:
- Improve notifications through the app and on the cooker. (It never notified me. I just watched it often enough to detect the drop)
- Create an option in the controller or app that can push a software/firmware update
All else is good. Pictures to follow of the cook on my previous post.
Attachments
BarreBQ
Member
This is m
This is my favorite meat to sousvide. Would love to know how that compares on the smoker. Itās on my to do list now.Tried a Picanha cut yesterday an idea I got from a post I saw last week and turned out to be one of the few cuts left at the butcher on Friday due to recent events. I trimmed the fat cap down a bit. Ran at 250 for about 2 1/2 hours when internal temp got to 130 then wrapped in foil/placed in cooler for 2 hours. Very lean cut but very flavorful and tender after the cook. This may be a new favorite cut of beef for us. Also it warned up well for steak and eggs this morning
Did this in the rain no issues. Weber Grillmaster blend pellets.
BadAss BBQ
Member
Finally have some time to post our first long cook pics. We did a brisket, butt and two racks of ribs (spares & backs) to try out EX6. No issues with temps and the anti friction taped up hopper never got hung up feeding LJ comp/charcoal blended pellets overnight. Everything had a great flavour with good smoke. Really happy with how it performed. It is a pellet hog but thats ok. We had Fireboard probes on the grates and some of the meats plus the SF probe in the flat. Appeared the SF ambient temp was 25* higher than what the other probes read so we cooked at 250* on the SF which read as 225* on the Fireboard.
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Iāve never done anything sousvide...but next time Iām going to try it at 200. I wanted to do it at 200 the whole time but I was time limited so I went 250. Still turned out wonderful and Iām sure next time at 200 it will be better
BarreBQ
Member
Let me know which is better! Looks deliciousIāve never done anything sousvide...but next time Iām going to try it at 200. I wanted to do it at 200 the whole time but I was time limited so I went 250. Still turned out wonderful and Iām sure next time at 200 it will be better
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