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

[Bruno]

Wife liked my tacos so much I had to go back and get some pollo asada and carne asada for her and the kids.
This cook was amazing and the SF from 7 am until 3pm cooked a tri-tip brisket style and a high heat cook on the chicken and carne asada.
pretty impressive machine!!

 

[DutchieCooks]

Smoking a turkey today

 

[DutchieCooks]

Did anyone jumped on the meatchurch hype train yet and cooked the bacon orio cookies? I'm doing them tomorrow

 

[Bruno]

Did anyone jumped on the meatchurch hype train yet and cooked the bacon orio cookies? I'm doing them tomorrow

Pics or it didn’t happen

 

[bbqking]

Pics or it didn’t happen

Ditto!

 

[DutchieCooks]

Smoking a turkey today

 

[JpsBBQ]

Had to employ the Ranger for the diver scallops skewers. Did coho and sockeye along with some filets, asparagus and some potatoes and onions in the foil pan

 

[abmet]

Spatchcock chickens, new potatoes and skillet vegetables

 

[DutchieCooks]

Lil porkshoulder today.. cookies prob somewhere this week forgot to buy bacon

 

[bbqking]

Did some steak with the leftover from yesterday

Saw the picture and just k ew it was a dutchie pic. Well done, and I looks sooooo good

 

[DutchieCooks]

Saw the picture and just k ew it was a dutchie pic. Well done, and I looks sooooo good

My picture game was not that strong back then lol

 

[bbqking]

Schwami says: Pulled beef Sammies in my future! Stay tuned.
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Reminds me of the PSB I’ve done

 

[JpsBBQ]

Reminds me of the PSB I’ve done

Yeah, that’s kinda the standard bearer idea. Mine needed more time in the cooker but it ate just fine. I’ve done better for sure, closer to what you are showing.

 

[Deckwalker]

Chicken Shawarma with Tzatziki. Done @ 410F for just over 2 hour

Chicken Shawarma with Tzatziki. Done @ 410F for just over 2 hours

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Damn that looks fantastic. What marinade did you use for your chicken?

 

[Deckwalker]

You guys can cook. I threw in a brisket last night, waiting for it to finish up.View attachment 589View attachment 590

I know this is old, but I'm new here and just saw this. I did my first full-packer this week and did it on the bottom shelf with no pan. Even though it cooked at 225 (17+ hours, no wrap), I burned the bottom. I like this idea of a pan and on the top shelf. Have you ever checked if there's a difference in temperature between the top and bottom shelves?