Recent content by Johnny Guitar

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

we put it on 225 the internal temp is 53.

Game Day - Dry Brine and come to room temp. Start at 3:30 for a 6 pm dinner. 225f to 118. Then sear at 600.

Ok - Last question if you have if it’s 7 lbs and the smoker is set to 220. i estimate ~2 hours to get to 115?

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...

Any ideas on how to cook a 6 in thick porterhouse steak? Sunday dinner for family. I think reverse sear. What temp would you cook at?

The one thing is pellet void. once you get pellet void, no pellets. that is why they give you that stupid plastic tool.

Which accessory do you like best?

So, what is your opinion of the Gourmet BBQ System. Is it worth the cost?

Great cook. Smokefire makes everything taste good.

Coffee, cocoa and brown sugar rub ribs

Here it is served with Italian Sausage Dressing

I took it out at 157 let it rest for 15 miutes