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

[Rustytrout58]

3 hours at 300 spray every 30min

Might have to try that. Don’t always have 5-6 hours when you want some ribs!

 

[Mark.B]

3 hours at 300 spray every 30min

They look great. Baby backs, right?

 

[Mark.B]

Bison ribeye topped with a garlic herb butter, red mashed potatoes and zuchinni View attachment 3445

 

[Mark.B]

Bison ribeye topped with a garlic herb butter, red mashed potatoes and zuchinni View attachment 3445

Your foodtography is on point. Do you use just your phone or are you using a mirrorless or dslr?

 

[DutchieCooks]

Your foodtography is on point. Do you use just your phone or are you using a mirrorless or dslr?

Samsung s20 I'm saving for a legit camera tho Canon t7i seems like a good beginners camera that I have my eye on..

 

[DutchieCooks]

They look great. Baby backs, right?

Yup I would do them a little less longer next time tho.. just after like 2 hours keep a good eye on them..

 

[Mark.B]

Samsung s20 I'm saving for a legit camera tho Canon t7i seems like a good beginners camera that I have my eye on..

I might have to step up my game when posting images. Need to break out my Sony a6000 with a fixed 50 mm 1.8 to get some good bokeh! At this point, I wouldn’t mind upgrading to a newer Sony, but I’m all in with mirrorless these days. So compact and great images.

 

[bbqking]

Just finished up some ribs and corn. Ribs topped with a bit of Blues Hog sauce. So far my best.

Blues hog is bomb!

 

[Bruno]

Did another prime Tri-tip on the SmokeFire, man I love this thing. Turn on, boom 550 let’s go!
I tried a new rub for me from Trader Joe’s and it was pretty damn good.

 

[abmet]

Citrus and dill salmon tonight.

 

[Chris Z]

These were cooked last night for consumption today. I found a rack of baby backs and a rack or St. Louis cut ribs in the freezer, needed to get them gone and take this smoker on her maiden smoke (after seasoning). It was mid 20's ambient but the sun was warm. Rubbed with SPG and EVOO and finished with a local place's (Dinosaur BBQ) hot BBQ sauce they call Wango Tango.

Smoked with a bag of Weber Hickory (very dusty, I'm disappointed) for about 5 hours at 245. The back ribs were coming clean off the bone and the spare ribs had some nice tug.

Just a note - using the previous version Weber Connect app (v1.0.1) and had no problems with any of the notifications on my iPhone. I know that others have had difficulty with this.

 

[bbqking]

My first attempt at beef jerky on Saturday, I turned on the smoke boost and let it go for 4 hours. The amount of smoke it produced was incredible. There are a couple of things I will do different next time but this batch lasted about an hour !!View attachment 944View attachment 945View attachment 946View attachment 947

Looks good. How did it turn out.

 

[abmet]

Bacon wrapped stuffed chicken breasts

 

[JpsBBQ]

These were cooked last night for consumption today. I found a rack of baby backs and a rack or St. Louis cut ribs in the freezer, needed to get them gone and take this smoker on her maiden smoke (after seasoning). It was mid 20's ambient but the sun was warm. Rubbed with SPG and EVOO and finished with a local place's (Dinosaur BBQ) hot BBQ sauce they call Wango Tango.

Smoked with a bag of Weber Hickory (very dusty, I'm disappointed) for about 5 hours at 245. The back ribs were coming clean off the bone and the spare ribs had some nice tug.

Just a note - using the previous version Weber Connect app (v1.0.1) and had no problems with any of the notifications on my iPhone. I know that others have had difficulty with this.

Dusty pellets and charcoal are a result of handling. It’s usually the warehouse and trucking that produces the dust. That said, I would venture to say big box stores are not the best place to receive dust free stuff. With charcoal you can kind of turn the bag and hear the amount of dust. It’s a bit harder with pellets. I suppose it’s just built in to the cooker style.

Ribs look great though.

 

[JpsBBQ]

ABTs, thighs and ribs.