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

[RebelHawk]

Just attempted our first pizza on the EX6. We went 600 degrees with pizza stone in from start. Once at temp we left it for 5 minutes to give the stone plenty of time to be at full temp. Tossed on the pizza and left it cook for 4 minutes. Crust came out nice and crip on bottom and cheese was perfectly melted. The thicker parts of fhe crust was still a little soft so next time we'll go 5 minutes of cook time and we'll make it a bit smaller.

 

[JpsBBQ]

Just attempted our first pizza on the EX6. We went 600 degrees with pizza stone in from start. Once at temp we left it for 5 minutes to give the stone plenty of time to be at full temp. Tossed on the pizza and left it cook for 4 minutes. Crust came out nice and crip on bottom and cheese was perfectly melted. The thinker parts of fhe crust was still a little soft so next time we'll go 5 minutes of cook time and we'll make it a bit smaller.


View attachment 5126

View attachment 5127

Looking good. I always like to get the pizza up on the second rack in order to capture the heat deflecting off the top of the unit. Heat rises and hits the lid cooking the top of the pizza.

 

[PatrickE]

I have some poor man’s burnt ends going right now… pics later!

They turned out great! I made some ABTs too. And here are the pics…

 

[JpsBBQ]

 

[JpsBBQ]

 

[jkoblong]

Hi everyone,

Long time viewer, first time poster. This is a great forum and wanted to start contributing. Got the EX4 about 6 months ago and have been having alot of fun with it. Key for me is getting that temp up to 600° F for some nice Chicago thin crust pizzas. Here are some shots of a classic and then my wife's with alfredo sauce, browned onions, mushrooms, underlying fig jam, truffle oil drizzle, and some other vegan stuff. Choose wisely.....

 

[Bruno]

Hi everyone,

Long time viewer, first time poster. This is a great forum and wanted to start contributing. Got the EX4 about 6 months ago and have been having alot of fun with it. Key for me is getting that temp up to 600° F for some nice Chicago thin crust pizzas. Here are some shots of a classic and then my wife's with alfredo sauce, browned onions, mushrooms, underlying fig jam, truffle oil drizzle, and some other vegan stuff. Choose wisely.....

Would love some help doing that, looks fantastic!

 

[JpsBBQ]

Bunless burgers, onions w/ olive oil and balsamic and some shrooms. Cheers!

 

[abmet]

Finally got to use my SF again so went with my regular spatchcock chicken and veggies.

 

[JpsBBQ]

Finally got to use my SF again so went with my regular spatchcock chicken and veggies.
View attachment 5263

Welcome back to the fun stuff!

 

[JpsBBQ]

I’m predictable if nothing else.

 

[Bruno]

I’m predictable if nothing else.

View attachment 5265

Let’s just say you and Abmet have your favs.
I’d be happy to eat either one any day!

 

[whoareya]

BBQ Moinks

First time doing this Weber recipe, cube of cheese wrapped round with Ground beef, and a slice of streaky bacon on the outside.

The recipe tells you how to make your own rub and sauce, cheated and used Blues Hog Bold & Beefy and Blues Hog Original BBQ Sauce. Still worked great, the Bacon was lovely and smoky and the ball of beef had a lovely smoke ring round it with a small ball of melted cheese in the middle, delicious and one of the simplest things I've cooked on the Pellet Grill

 

[JpsBBQ]

BS thighs Jerk style! Mmm!

 

[JpsBBQ]