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

[BeardedRetroGuy]

Finished Product after rest:

The darker flap on the left is SO TENDER AND JUICY! OMG!!

The lighter center is still on the tougher side - I'd expect that from something "well done", but it's not TOUGH. It's still got moisture in it. Not like the darker meat, but it's not completely dry.

I'd call this one a success!

Check out that smoke ring!

 

[BeardedRetroGuy]

Christmas Day Lunch: T-bone steak, Medium
Seasoning: Weber Chicago Steak Seasoning https://weberseasonings.com/product/weber-chicago-steak-seasoning/

 

[Capt Ruff]

18lb Choice Brisket, flat sliced and point cut up into burnt ends, 2 racks of baby back ribs it’s what’s for Christmas. Brisket 12 hours at smoke boost 180 degrees, 3 hours at 225, wrapped and 3 hours at 250, 2 hours in cambro box. Had 14 people over for dinner and everyone loved it. Warms my heart.

 

[primeone]

Christmas Day Lunch: T-bone steak, Medium
Seasoning: Weber Chicago Steak Seasoning https://weberseasonings.com/product/weber-chicago-steak-seasoning/

Looks great! Have you tried the Weber Montana Steak Seasoning?

 

[BeardedRetroGuy]

Looks great! Have you tried the Weber Montana Steak Seasoning?

No, sir. This was only one of three "Weber" seasonings that Lowes had in my local area. I had gone out shopping for better pellets. My first bag was Hickory from Pit Boss, which is cheap apparently doesn't make a strong smoke. My 2nd bag was Bear Mountain Gourmet Blend. This time, I picked up the Weber Grillmaster blend and another Bear Mountain Gourmet BBQ. I picked those because of reviews online about them being GOOD quality pellets, not cheap alder with oils put in it, and them producing a good smoke that gets into the meat. What's the point of having a pellet smoker if you can't taste the smoke?

I only want to have a couple of different rubs, because they take up space in my cabinet. Right now, I have a good chicken rub, a good BBQ rub, and now the steak seasoning that tasted pretty damned good. But I'm always open to what's better than what I already have. I got this grill to learn how to do really awesome stuff like ribs or brisket, but also want to make sure I could do regular stuff like hamburgers and steaks (which clearly I can do as the above pictures show). I've never had a griddle before, but now I have the one for the SearWood, so eggs and bacon and sausage and hashbrowns are all now possible on it.

 

[JpsBBQ]