🔥 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]

 

[JpsBBQ]

 

[primeone]

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.

I’ve had great results with Bear Mountain pellets and they seem to provide excellent smoke flavor. I especially like their Apple pellets when doing any type of pork. I haven't tried the Montana steak seasoning, but as a fan of Yellowstone, I thought I might have to give it a try.