SOTM September 2021 Smoke of the Month Contest Starts Now!

primeone

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Ladies and Gents, it's time for the September 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 9 days and close it September 20th @ 3:00 PM 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.
 

whoareya

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Did my first pie on the Smokefire the weekend using a piece of 21 dry aged Shoulder Steak on Smokeboost for 1 hour then cooked lo&slo in a dutch oven with carrots and shallots for 4 hours, cooled before adding to pie dish with some quick fried bacon and mushrooms added pastry lid and grilled on the Smokefire for 45 minutes.

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SSSBBQ

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My first attempt at beef short ribs this past weekend. Used Holy Cow as the rub, SmokeBoost for an hour or so and then an additional 6 to get to 197 on the larger bones. Learned a few things and looking forward to next time. Served with some Southern Mac n Cheese and baked beans.
SOTM Entry 2021-09.jpg
 

Hood33

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The weekend's leftover 20 hour bone in butt (2 hour SmokeBoost then at 18 225 with Kingsford Hickory pellets- WSF never missed a beat) met some taters ( 1 1/2 hours at 350 with Killer Hogs AP, mix the guts with butter, sour cream, chives, cheese and more cheese, bacon and some more AP, put the guts back in, add pulled pork, EVEN MORE CHEESE, and bacon and Trader Joe's Carolina Gold, then BACK on the pit for another beer, ahem, 15 minutes til the cheese is melty- top it off with some more chives and viola
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bbqking

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Couple pork shoulders. Rubbed them with mustard, then double rubbed. Used Salt Lick garlic, and Malcolm Reeds the BBQ Rub. Turned out swell. About 6 hours on SmokeFire at 300. No wrap.
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Bluesmoke

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Brisket from Wild Fork Foods. 16.5lbs. Used Kinder The Blend. 12.5 hrs at 225.
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bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
Did my first pie on the Smokefire the weekend using a piece of 21 dry aged Shoulder Steak on Smokeboost for 1 hour then cooked lo&slo in a dutch oven with carrots and shallots for 4 hours, cooled before adding to pie dish with some quick fried bacon and mushrooms added pastry lid and grilled on the Smokefire for 45 minutes.

View attachment 4479
Now that’s a meal fit for a King…BBQKing!
 

bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
My first attempt at beef short ribs this past weekend. Used Holy Cow as the rub, SmokeBoost for an hour or so and then an additional 6 to get to 197 on the larger bones. Learned a few things and looking forward to next time. Served with some Southern Mac n Cheese and baked beans.View attachment 4481
Another beef rib entry! Now you went and did it…I have got to do beef ribs. Looks excellent!
 

bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
The weekend's leftover 20 hour bone in butt (2 hour SmokeBoost then at 18 225 with Kingsford Hickory pellets- WSF never missed a beat) met some taters ( 1 1/2 hours at 350 with Killer Hogs AP, mix the guts with butter, sour cream, chives, cheese and more cheese, bacon and some more AP, put the guts back in, add pulled pork, EVEN MORE CHEESE, and bacon and Trader Joe's Carolina Gold, then BACK on the pit for another beer, ahem, 15 minutes til the cheese is melty- top it off with some more chives and violaView attachment 4482
Pulled pork and twice baked potatoes! Very nice!
 

bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
Brisket from Wild Fork Foods. 16.5lbs. Used Kinder The Blend. 12.5 hrs at 225.
Beautiful smoke ring. The SmokeFire can really do it all!
 

bbqking

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Are we going to vote any time soon?
 
OP
OP
primeone

primeone

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Are we going to vote any time soon?
Thanks for the reminder! It's up!

 

ravkesef

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Another beef rib entry! Now you went and did it…I have got to do beef ribs. Looks excellent!
I do beef ribs regularly, and they come out great. However, I have given up on the SmokeBoost feature, because (Note: on a brand-new grill, ) it has burned out 5 glow plugs so far. And all I did was turn on SmokeBoost at the start of my cook. The augur overflowed the firepot with pellets, and I had to disassemble everything, and clean out pellets all over the place. That’s it for SmokeBoost. I bought a smoke tube and it works perfectly, giving my meat a perfect smoky taste every time. I fill it with chips and pellets, light it, and relax. Note to BBQKing, since you’re a staff member, you ought to be aware of this issue.
 

JpsBBQ

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I do beef ribs regularly, and they come out great. However, I have given up on the SmokeBoost feature, because (Note: on a brand-new grill, ) it has burned out 5 glow plugs so far. And all I did was turn on SmokeBoost at the start of my cook. The augur overflowed the firepot with pellets, and I had to disassemble everything, and clean out pellets all over the place. That’s it for SmokeBoost. I bought a smoke tube and it works perfectly, giving my meat a perfect smoky taste every time. I fill it with chips and pellets, light it, and relax. Note to BBQKing, since you’re a staff member, you ought to be aware of this issue.
Burnt up glow plugs is ALWAYS DUE TO IMPROPER INSTALLATION. period. You don’t have it seated properly. I suggest a refund and different cooker. This Ferrari isn’t for everyone. Maybe get you a Prius.

PS. No one here that I’m aware of is a Weber employee. It’s a private forum.
 
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