SOTM August 2021 Smoke of the Month Contest Starts Now!

primeone

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Ladies and Gents, it's time for the August Smoke of the Month! This month we'll leave the theme wide open! So don't waste another minute, prepare your favorite meal, get your pellet hopper filled and your SmokeFire ready!

How do I enter?
  1. Post in this thread 1 photo of your favorite cook on the SmokeFire. The photo included must be your photo! It's not required, but we prefer the photo to include your username (on a piece of paper, napkin, etc, be creative!)
  2. Include a a caption along with the photo.
  3. We will leave the contest thread open for 10 days and close it August 17th @ 10:00 AM EST.
  4. After that we will open up the voting and allow the community to vote for the winner!
The winner's photo will be featured on our website and receive a special "Smoke of the Month" badge!

Good Luck to all!

** Pro Tip - If you have multiple photos, use the website https://www.photocollage.com/ to combine them all into one.
 

abmet

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Insane plate but mine would have a lot more of the potatoes and burnt ends. 😀
Totally agree! Noticed after I took pic wasn’t enough, so I doubled up.
 

bbqking

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I won’t be in on this, unless I can also submit past cook…! Really, is this ok? I mean I’ve done so many. Anyway, I’m out of town and I did one just prior to leaving I could submit.
 

bbqking

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Pro tip. For your attached photos. To post a clearer/better image. Attach photo, once it uploads, on the picture, tap “insert”, then tap “full image”, then tap done. Your picture will be much clearer and beautiful.
 

Bluesmoke

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Thank you. Great tip. I will do that the next time I post photos.
 

hugger

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I smoked Cream Cheese yesterday as a test and it was great! Brush a little olive oil all over a cream cheese brick and put your favorite rub (savory, sweet, hot, anything) all over it and smoke for 2-3 hours. I did it with Meat Church Voodoo for 3 hours totally on Smoke Boost but you can do at 250° for less time which means anytime you are doing low & slow, you can throw a few of these in because you always have room for such a small item(s).
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bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
I smoked Cream Cheese yesterday as a test and it was great! Brush a little olive oil all over a cream cheese brick and put your favorite rub (savory, sweet, hot, anything) all over it and smoke for 2-3 hours. I did it with Meat Church Voodoo for 3 hours totally on Smoke Boost but you can do at 250° for less time which means anytime you are doing low & slow, you can throw a few of these in because you always have room for such a small item(s).View attachment 4306
I was watching Malcolm Reed do similar. He added bacon and onion, and made it into a chip dip. Yours looks fantastic!
 

whoareya

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Did baked Sea Bass (Covered it in 8 Egg Whites (whisked to like meringue) added 4 cups of Sea Salt to it and put a layer on the bottom added the two fish (gutted, head off and fins offs) put slices of lemon and thyme sprigs inside belly and then covered with another layer of the egg whites and salt. Baked for 30 mins at 500F (IT of 145 on the fish). Left to rest for 10 minutes.

Grilled some cherry tomatoes, fried off some par boiled New Potatoes with 50/50 crab meat and in a seperate skillet fried off some pancetta bacon and then added some par boiled dwarf beans and broad beans to fry off for a further 3 minutes, with some grilled cherry tomatoes

Kept mine as a whole fish on the plate, cut my wife's up off the bone. Super tasty as fresh off the boat at Brixham, Devon yesterday along with the crab meat so super fresh.

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