🔥 What's cooking on your SmokeFire/Searwood? 🥩

[Bruno]

Filet with Oakridge carne Crosta rub, set the SF to 450 banged out a pizza for the kids and set her for 600, no problem at all.

 

[DutchieCooks]

Man I wish I had gotten to the sweet corn place in time, but I had too much crap to do after breakfast. Would have gone well with the chicken.

nice meal!

Sprayed it with duckfat

 

[Captainmike]

Quick sunday dinner

Love grilling corn on my Smokefire! I Started using a recipe 6 years ago from Weber’s “Way to Grill” cookbook that contains a glaze to baste it with while cooking. Tried it once and never have gone back to any other method.

 

[whoareya]

Filet with Oakridge carne Crosta rub, set the SF to 450 banged out a pizza for the kids and set her for 600, no problem at all.
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Nice meal, can I ask how you've kept your heat probe so clean and grease free, mines black

 

[JYD-BBQ]

I spent Saturday making beef and venison jerky. 7 lbs. of beef eye round and about 2 venison back straps. The SF ran for 8 hours on smoke boost, worked perfectly.

 

[abmet]

I spent Saturday making beef and venison jerky. 7 lbs. of beef eye round and about 2 venison back straps. The SF ran for 8 hours on smoke boost, worked perfectly.

I’ll send you my address to ship me some.

 

[Bruno]

 

[JpsBBQ]

 

[Bruno]

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Looks perfect!

 

[abmet]

So got up at 4:30 to put on pork shoulder for dinner, just pulled it at 11 PM. Had to grill up some emergency brats. It was 7.8 lb, never had one take this long. I usually don’t wrap, so tried wrapping with butcher paper when was just 164 after 10 hours but didn’t seem to help much.

 

[DutchieCooks]

Looks good guys!!

 

[Dassman5]

So got up at 4:30 to put on pork shoulder for dinner, just pulled it at 11 PM. Had to grill up some emergency brats. It was 7.8 lb, never had one take this long. I usually don’t wrap, so tried wrapping with butcher paper when was just 164 after 10 hours but didn’t seem to help much.
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Looks terrific!

While the time seems a bit on the long end, temperature, the wrapping and the variation in butt (shoulder) can influence the smoke time a lot.

I typically do 2 - 8lb. pork butts (Shoulder) for our reunion — and sometimes 3 at a time for friends — in the WSM [about to do one in the SF]. I normally put them on at 225F - 250F around 6 or 7 pm, get up around midnight or 1 am when the Maverick food sensor hits 150F-160F , and wrap, go back to bed and let go until around 7 or 8 am when the probe hits 195F to 200F. I then remove, cool while having coffee and then pull around 9 or 10 am.

Over the years I have learned a lot of hard lessons about pork butts: no two butts are the same, some finish faster or slower than a similar weight companion (sleepless night) , and when using butcher paper to get that great bark — I cheat and use foil when I am in a rush — I always figure an extra couple of hours.

 

[AP_Jake]

My first real smoke was ribs.... 235deg, 3-2-1 method was too tender. Next time I'm just cooking them 6hrs straight. Here's what's left for lunch today.

 

[whoareya]

Taco Al Pastor and a Chocolate Chip Gooey Cookie (batter all mixed and folded in, on the skillet, before cooking).

 

[Dassman5]

My first real smoke was ribs.... 235deg, 3-2-1 method was too tender. Next time I'm just cooking them 6hrs straight. Here's what's left for lunch today.

Great looking ribs! Lots of time to experiment., and that is 2/3 of the fun. I too am learning to adapt to the SF.

When in a rush I use the 2-1-1 method with wrapping in the middle and unwrap and finish., but mostly the 2-1-1 @ 225 on the Summit, now 215 on the SF on the lower grate, or 210 on the upper, as my Maverick probes show about a 10 degree higher temp up there than reported by the SF probe.