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

[BarreBQ]

Took about 9 hours, 6 of which wrapped in butcher paper.

You’re famous! I watched the video yesterday before I knew you were in the group. They look delicious.

 

[Brad S]

The only knock against Grilla is the lack of wifi connectivity and an app for control/monitoring. If you can live without that, I think it's a good option. Hopefully your failures can be fixed and you won't have to worry about that.

Yeah that is the one negative about it but I would trade an app for a grill that I can set and forget that holds temp all night while I sleep. I think the Weber will get there. I'm getting a new hopper slide so we'll see. Here's a link to a good video about the Grilla company. They're a Michigan company.

 

[abmet]

Cooked some citrus salmon fillets yesterday at 350. Turned out fantastic, best salmon I’ve ever cooked. Texture was great. Forgot to take any pics. Planning on smoking some wings today then finishing at higher temp to crisp up.

 

[BarreBQ]

Cooked some citrus salmon fillets yesterday at 350. Turned out fantastic, best salmon I’ve ever cooked. Texture was great. Forgot to take any pics. Planning on smoking some wings today then finishing at higher temp to crisp up.

Sounds great! I can’t believe you chose to eat over taking photos for all of us?!?

 

[primeone]

Cooked some citrus salmon fillets yesterday at 350. Turned out fantastic, best salmon I’ve ever cooked. Texture was great. Forgot to take any pics. Planning on smoking some wings today then finishing at higher temp to crisp up.

Awesome - Post some pics of those Wings! Any tricks on the wings? I have yet to cook those but I've been wanting to.

 

[abmet]

Sounds great! I can’t believe you chose to eat over taking photos for all of us?!? View attachment 418

I was trying to get some chicken breasts done on my Genesis so got distracted

 

[abmet]

Awesome - Post some pics of those Wings! Any tricks on the wings? I have yet to cook those but I've been wanting to.

Haven’t done them on SmokeFire but on my WSM I would smoke them at 225 or 250 , them sauce them and throw in hot Genesis to crisp them up some. That’s my plan for these.

 

[rock1640]

Busy day for the smokefire today started with a breakfast fatty then did a cornbread stuffing stuffed pork loin wrapped in bacon and tried some homemade salami for the first time it performed great all day!

 

[abmet]

Nice, way to keep that SmokeFire busy! Looks great.

 

[abmet]

Wings turned out good. Lost two down the grate when slipped out of my tongs .

 

[abmet]

I also accidentally tested how removing a flavorizer bar impacts cooking. I had stacked the one next to the fire pot onto the far right one when cleaning and forgot to put it back. I definitely had a hot spot especially when I had the temp up to 375 to finish the wings. The ones over that area got a little char that the rest didn’t.

 

[Captainmike]

Second smoked brisket/burnt ends completed this weekend. Went on at 11:00 pm Saturday night at 225 degrees. Got up at 6 am today and wrapped with butcher paper when the flat hit 160. Then at 9am when the flat was at 195 degrees cut off the point meat and chopped it into cubes and rubbed/bbq sauced them up and back on smoke fire in a pan along with re-wrapped flat. Pulled the flat at 206 when it was “probe tender”.

New pellet hopper ramp installed. Ran fine for 9 hours straight then when we all got up and went to church I let the burnt ends go until we got home but added some pellets before we left just to be safe. Grease management was just fine as well as ash (of course there ash/grease mixture in bottom but nothing of concern). Was a little windy which intially concerned me but turns out that was no problem at all.

Man I got to tell you, I thought the first brisket on my EX6 two weekends ago was the best one I have cooked but boy was I wrong...this time around was waaaayyyy. better!

 

[CEd4jets]

Second smoked brisket/burnt ends completed this weekend. Went on at 11:00 pm Saturday night at 225 degrees. Got up at 6 am today and wrapped with butcher paper when the flat hit 160. Then at 9am when the flat was at 195 degrees cut off the point meat and chopped it into cubes and rubbed/bbq sauced them up and back on smoke fire in a pan along with re-wrapped flat. Pulled the flat at 206 when it was “probe tender”.

New pellet hopper ramp installed. Ran fine for 9 hours straight then when we all got up and went to church I let the burnt ends go until we got home but added some pellets before we left just to be safe. Grease management was just fine as well as ash (of course there ash/grease mixture in bottom but nothing of concern). Was a little windy which intially concerned me but turns out that was no problem at all.

Man I got to tell you, I thought the first brisket on my EX6 two weekends ago was the best one I have cooked but boy was I wrong...this time around was waaaayyyy. better!

Whoa! That looks great. This is why I bought this grill. Now I'm encouraged.

 

[Zhatt]

I finally found time to assemble my EX4. It was originally scheduled for President's Day delivery but Seko was late and then I've been too busy to ass it. Anyway burn in went flawlessly. First cook was wings and I threw in a skillet of bean. So far, so good. The right side did seem to be a bit hotter on the 500 degree cook.

 

[Zhatt]

I finally found time to assemble my EX4. It was originally scheduled for President's Day delivery but Seko was late and then I've been too busy to ass it. Anyway burn in went flawlessly. First cook was wings and I threw in a skillet of bean. So far, so good. The right side did seem to be a bit hotter on the 500 degree cook.View attachment 430View attachment 431

My teenage son says the wings weren't as smokey as when I make them on the Weber Summit Charcoal grill but the SF was a lot easier to cook on. (Of course the Summit Charcoal is great and I really love it too.)