Hi all,
doing ribs today. I have found that the SmokeFire is great if you stay on top of the pellet void. I set a timer, every 45 minutes I go outsde and stir the pellets, it’s ok if you are doing ribs..but a 18 hour. Brisket can be problematic…anybody got a better solution
I am an avid sausage maker and have used Smokeboost to smoke my sausage. I start it up at 200, once it hit temp I set the SmokeFire to smoke boost for two hours. The picture is this weekend and Andouille Smoked Sausage.
I had to raise the temp to 350, otherwise it would have took hours.
first course.....minestrone soup,
second course .........steak florentine, with roasted cauliflower.
third course ..........grandma’s cookies
So what cooking temp 225? Here is a picture of the steak. I am starting the defrost.. it is a 7 lbs, prime porterhouse. For all you guys out there, make a relationship with your butcher. I give mine sausage when I make it, he makes custom cuts when I ask. this all started when I asked him...