šŸ”„ What's cooking on your SmokeFire/Searwood? šŸ„©

Brisket in paper with foil for rest.

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Chicken legs Some with piri piri and Some walkerswood jerk. Pork loin, half with honey jalapeƱo sauce and one with cherry habanero. BBQ beans for a side.
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Smoked 7lb Whole Chicken. Brined overnight and the topped with Weber Honey Garlic seasoning. 225 for 2.5 hours. 450 for the last 30 mins. I was late to move it left of the hot spot, so it had a tasty char on one side. Skin broke toward the end. Really juicy bird!
 

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Spatchcock chickens, vegetables and potatoes. Holy Voodoo on one chicken mad the potatoes, HC Red on a the other chicken, and Oakridge Santa Maria on the veggies. Time it just right to finish at half time of Chiefs game. Fortunately they pulled it out in OT.
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Spatchcock chickens, vegetables and potatoes. Holy Voodoo on one chicken mad the potatoes, HC Red on a the other chicken, and Oakridge Santa Maria on the veggies. Time it just right to finish at half time of Chiefs game. Fortunately they pulled it out in OT.
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Beautiful. I hear great things about the voodoo. Whatā€™s HC red?
 
Spatchcock chickens, vegetables and potatoes. Holy Voodoo on one chicken mad the potatoes, HC Red on a the other chicken, and Oakridge Santa Maria on the veggies. Time it just right to finish at half time of Chiefs game. Fortunately they pulled it out in OT.
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Aaaaagggghhhhhhh! I hate the Chiefs!!
 
Hardcore Carnivore Red šŸ¤¤šŸ¤¤šŸ¤¤
Ah, yes, I always think Jess Prylles but thatā€™s not the name of her products. Thanks. Heard good things about that also.
 
Beautiful. I hear great things about the voodoo. Whatā€™s HC red?
Thanks. Voodoo is fantastic! HC Red is Hardcore Carnivore Red - their pork & chicken rub. Doesnā€™t have the charcoal in in it like HC Black.
 
Well sheā€™s on. Two hours in.
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Overnight 9lb pork shoulder no wrap. Started at 11pm with 2 hours smokeboost. 225 from 1am. Weber hickory pellets at 7am were still going good in the hopper. I have the 4042 firmware and I just changed the auger/chute. I couldnā€™t trust my WSM to maintain temp overnight...this thing is awesome. I hope to be done around 2-3pm.

As for 4042, I set my temp to 230F and it overshot to 285F for about a minute or two and then stabilized. I kicked in smokeboost after 5 mins at 230F. I donā€™t see that as a problem, just FYI for everyone.
 

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8 hours. I just moved it to the foil pan, added some Kosmos brisket mop and some coke cuz I have no beef broth. What?.... anywhoo, bumped the pit to 280. Sitting at 155 and stalling in pic
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