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

[Bruno]

Threw these on yesterday evening. Currently at around 170*...gonna tray and foil here in a few. Grill seemed to handle the 20* low temps just fine.

Pic is from 830 last night.

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Very nice!

 

[abmet]

Some salmon fillets with Oakridge Santa Maria and foiled potatoes last night.

 

[DutchieCooks]

I'm back at it! Starting a contest tomorrow where you need to bbq every single day in February Got some sweet ideas

 

[Tyler6590]

Bacon wrapped chicken thigh's . Super easy but quite tasty!

 

[TexB]

15 lbs of Angus beef jerky that I made for friends this week

For the record, that's too many racks of jerky in the Smokefire. The middle racks weren't getting enough airflow or heat, and it took twice as long to cook

 

[JpsBBQ]

Just a turkey breast with skin removed and Hardcore Carnivore Red. Some mixed veg coming up to accompany.

 

[JpsBBQ]

Plated and such.

 

[abmet]

Cheated on my SmokeFire tonight with the Genesis. Some KC Strips with Hardcore Carnivore Black. I feel little guilty.

 

[AHoneyman]

Cheated on my SmokeFire tonight with the Genesis. Some KC Strips with Hardcore Carnivore Black. I feel little guilty.

Two bites and you will forget all about it.

 

[MrPhilGrillTX]

First brisket on the SF. Made up the rub from Weber Steak and Chop plus paprika, pepper and maybe something else, I forget. Parts were over done, other parts were ok, and some were quite good. Need to learn to trim better and not run it over night so I can split the point and flat earlier to finish them better. Finished the point in the oven. Only issue was it used close to 2lbs per hour running around 250. Seemed high, but there was a lot of wind.

we are still enjoying it.

 

[JpsBBQ]

First brisket on the SF. Made up the rub from Weber Steak and Chop plus paprika, pepper and maybe something else, I forget. Parts were over done, other parts were ok, and some were quite good. Need to learn to trim better and not run it over night so I can split the point and flat earlier to finish them better. Finished the point in the oven. Only issue was it used close to 2lbs per hour running around 250. Seemed high, but there was a lot of wind.

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we are still enjoying it.

Usually it’s the cut of beef. The prime and wagyu ones cook quite a bit faster than the choice ones. They can vary quite a bit. Like they say, the protein drives the cook. Enjoy!

 

[bbqking]

Well, I almost don't even know where to start. This is long, I apologize in advance. It's been a disaster. Put it on at 9PM, it was working perfect when I checked it before bed at 12:30. Just happened to wake up at 1:30 and checked the temp, 140. By the time I got out there, it was 130 and dropping. Checked the hopper, found no issues with bridging or voids. Kept dropping. At a loss, I cranked it up to 350. Temp started rising, so I lowered the setpoint back down. Temps started going back down again. Ended up shutting it down and restarting at 2:30. Started back up, came up to temp and it was going again at 3:00. Made sure to push pellets as far to the left side as possible.

Woke up at 8AM, temps were fine. At 8:30, I noticed temps dropping, waited a bit to see if it would recover, it didn't. Checked hopper and it was starved of pellets, completely gone on the left side with a decent pile on the right. Pushed them over, but it was too late, it was dead. Restarted again, and here's where things really started going wrong. Started it back up, got almost up to temp, then it just slowly dropped, dead again. Restarted at 9, basically did the same thing, dead again at 9:40. Restarted again at 10. Though all this I've found that setpoints up to and including 300 use a normally low fan speed with bursts to high and this would not sustain heat, continual drops. Setpoints 305 and up are high speed fan, which allowed it to recover, but very slowly. Currently set at 305 with grate temps of 275. Setting it to 300 or lower,it dies. Maybe I can get over the finish line this way?

So, first of all, what the heck happened at 1:30 to cause it to go crazy? It's my own fault it died at 8:30. Maybe that allowed moisture into the hopper and that's why I'm having all the issues now?

If this cook had turned out well, I was all set to keep it and work through any issues. However, I'm pretty frustrated right now and questioning whether I want to keep dealing with this...

I built a custom temp controller for my WSM and it has no trouble going for 12+ hours with no input from me. That's looking awfully good right about now.

I was having the same style issues, unexplained temp drops, i replaced the heating element, seemed ok at first, but started the temp fluctuation. I called Weber and they sent me the newer welded auger, and a whole new element. Replaced with new parts and no issues since. About 4-5 cooks since then no issues.

 

[JpsBBQ]

I was having the same style issues, unexplained temp drops, i replaced the heating element, seemed ok at first, but started the temp fluctuation. I called Weber and they sent me the newer welded auger, and a whole new element. Replaced with new parts and no issues since. About 4-5 cooks since then no issues.

Just FYI, the hot rod ( heating element) only runs in the first 5 minutes or so during startup. Once the pellets are ignited, they burn independently with the fan and auger speed regulating the size and veracity of the fire. It’s simply an ignition source.

 

[bbqking]

Just FYI, the hot rod ( heating element) only runs in the first 5 minutes or so during startup. Once the pellets are ignited, they burn independently with the fan and auger speed regulating the size and veracity of the fire. It’s simply an ignition source.

Yeah I knew it didn’t stay on...probably should have worded it differently...lol.

 

[DutchieCooks]

Chicken thigh bacon wrapped jalapeño poppers