SmokeFire Forums - July Smoke of the Month!

primeone

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Summer is here and we figured what better way to kick it off than with the first ever Smoke of the Month contest! Now's the time to get outside and fire up your SmokeFire and cook up your favorite meal. This is a win/win type of contest. We get to see all of the awesome photos of your cooks, and you get to eat the results!

How do I enter?
  1. Post in this thread a 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 simple write up of the recipe along with cooking instructions.
  3. We will leave the contest thread open for 7 days and close it July 8th @ 3:00 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!
 

Bruno

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I got 2 butts going on tomorrow night, one will have Oakridge game bird and a bunch of brown sugar, the other is going to be Texas style with Oakridge SPOGOS and a light dusting of habenero Death Dust. Lots of pics to follow.

Don’t let DuthieCooks cheat with his amazing cooking and camera skills!!
 
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abmet

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I don’t have anything planned yet either. Did some salmon last night but no pics. I‘m with Bruno and vote Dutchie has to use this camera.
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bbqking

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EX6, 2, 22” kettles, and a e310 gasser
Well, I’m going to put on a brisket. Probably start it this afternoon. Set it at 225, and let her go. Will add photos and details as we go...
 

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bbqking

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EX6, 2, 22” kettles, and a e310 gasser
Armadillo eggs! Cored jalepeno, stuff with cream cheese/cheddar. Wrap in bacon. The wrap in ground beef/sausage mixture. On the SmokeFire at 350, for approx 1.5 hours. Cover in blues hog, Smokey mountain sauce.
 

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Bruno

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Armadillo eggs! Cored jalepeno, stuff with cream cheese/cheddar. Wrap in bacon. The wrap in ground beef/sausage mixture. On the SmokeFire at 350, for approx 1.5 hours. Cover in blues hog, Smokey mountain sauce.
Damn!! Looks amazing!
 

bbqking

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EX6, 2, 22” kettles, and a e310 gasser
Well, I’m going to put on a brisket. Probably start it this afternoon. Set it at 225, and let her go. Will add photos and details as we go...
An update. Have pics of 1-3-5 hours in. And the last at 5 hours. SmokeFire at 225, wrapped it up in foils when internal temp hit 160.. and now it in the ice chest resting...about 9 hours at 225, removed when the thickest part was at 203
 

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bbqking

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EX6, 2, 22” kettles, and a e310 gasser
And the final....made my own rub, brown sugar, paprika, salt, pepper, chili powder, cayenne, and garlic. 225 for about 5 hours. When the probe read 160 I wrapped it in foil, with a whole stick of butter. Another 4 hours, and pulled it of at 203 degrees. Wrapped it two bath towels, and placed in ice chest for 5-6 hours. Still very hot when taken out to cut. This turned out as the best brisket ever done at my house!
 

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Captainmike

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Full Packer Brisket, Stuffed Bacon Wrapped Jalepenos, and based corn on the SF (no corn photo)
 

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Emayo

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Did tacos al pastor, elote, roasted some tomatillos for salsa verde and then burgers, shrimp, and mahi mahi...excellent cook for the weekend!
 

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bbqking

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EX6, 2, 22” kettles, and a e310 gasser
Now that’s what I’m talking about! That looks amazing. I’ve been wanting to do some seafood.
 

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