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

[JpsBBQ]

 

[Coolchange]

First brisket on the 600. 10-1/2 hours at 225. Used about 2” of pellets for the entire cook. Came out great.

 

[MattG]

hi,
today i activated my smokefire ex4 again after a couple of months with pork bellies, duroc loins, smoked sous vide picanha, pickled pork loin and pork shoulder - it all turned out delicious

duroc loin

smoked sous vide picanha

 

[Lildave]

4 racks of baby backs and a tri-tip like a brisket

 

[JpsBBQ]

Double bone poke chop shared w the boss.

 

[Longhornfanatic17]

Smoked turkey

 

[Slapshot]

Smoked turkey

Looks great. Was it as good as it looks? Recipe you use and how big a bird? I'm planning on smoking one for Thanksgiving.

 

[JpsBBQ]

Did some bback ribs and pork belly burnt ends last Sunday.

 

[JpsBBQ]

Not a Smokefire cook, but did a couple fat ribeyes on the Weber Summit Charcoal

 

[demcav]

My first cook on the XL 600 that arrived three days ago was a 5# beef tenderloin for Thanksgiving dinner. It was a risky choice as I am completely new to pellet grills, but thanks to the Meater Pro and Weber's software it was a foolproof experience. 1) Roast just put on the rotisserie. 2) Slices after 3 hour (low and slow) cook pulled at internal temp (IT) of 130 and 1 hour rest with carryover to IT of 135. 3) Plated.

 

[Capt Ruff]

Apple Gallette - very good