SmokeFire Weekend Cooks?

primeone

Administrator
Staff member
Joined
Nov 23, 2019
Messages
331
Reaction score
394
Points
63
Location
Austin, TX
What's everyone have planned to cook this weekend on the SmokeFire?
 

SmokeMeister

Active member
Joined
Feb 6, 2020
Messages
121
Reaction score
241
Points
43
Location
Detroit, MI
10lb pork shoulder, low and slow. I use Bad Byron's Butt Rub, love that stuff, but I know it's not for everyone. The plan is to use a combo of cookinpellets.com perfect mix and weber grillmaster. Set it to 225, put a pan under the grate, and let her rip. I'll put a couple probes in to see how the pan affects the temps.
 

Jordog1

New member
Joined
Feb 21, 2020
Messages
6
Reaction score
19
Points
3
Location
Red Deer Ab Canada
Just assembled and fired up yesterday. Was on the fence with a huge box in my living room as to return or not after the issues people were having but went forward. Went together well, took my time and ensured everything was lined up properly, updated and powered up. Burn in went as desired. Up to temp in about 25 minutes and in northern Canada I was worried after some people had an hour of more to reach 600. No issue with mine, a little cold didn't slow it down. Lowered the temp to 260 for some ribs, it dropped low down to 180 for a period and I was getting concerned but it was still smoking and the fan was running so I left it, picked up and met desired setpoint and held flawlessly for 6 hours dialing it in increments up and down to test and worked perfect. As far as the hopper issues, I checked it occasionally and messed with them so uncertain if they would have gopher holed or not. Hopper issues seem minor to me and a easy fix at some point from weber or the hopper just needed some bags run through to slick it up. Finished ribs and cranked to 600 to finish and ramped up quickly. Finished up and hit shutdown mode. Ate and when I went out it was shut down. It performed exactly as I was hoping. Going to clean really well now after cook and initial burn and try some brisket and pork butts this weekend, monitoring the grease situation. Very happy thus far.
 

Jordog1

New member
Joined
Feb 21, 2020
Messages
6
Reaction score
19
Points
3
Location
Red Deer Ab Canada
10lb pork shoulder, low and slow. I use Bad Byron's Butt Rub, love that stuff, but I know it's not for everyone. The plan is to use a combo of cookinpellets.com perfect mix and weber grillmaster. Set it to 225, put a pan under the grate, and let her rip. I'll put a couple probes in to see how the pan affects the temps.
Are you paning on the flavorizer bars or under?
 

Brad S

Active member
Joined
Jan 31, 2020
Messages
140
Reaction score
185
Points
43
Location
Michigan
10lb pork shoulder, low and slow. I use Bad Byron's Butt Rub, love that stuff, but I know it's not for everyone. The plan is to use a combo of cookinpellets.com perfect mix and weber grillmaster. Set it to 225, put a pan under the grate, and let her rip. I'll put a couple probes in to see how the pan affects the temps.
Nice. Hope it works out. I might do something similar this weekend. My pans should be here tomorrow.
 

SmokeMeister

Active member
Joined
Feb 6, 2020
Messages
121
Reaction score
241
Points
43
Location
Detroit, MI
Are you paning on the flavorizer bars or under?
I'm going to start with over. Although I'm debating going out to pick up another butt for the other side of the grill and putting the pan on the bottom for that one. Although maybe that's not a good test doing both methods at once...
 

JmanOhioBBQ

Member
Joined
Jan 31, 2020
Messages
30
Reaction score
51
Points
18
Location
Ohio
I’ll be cooking some ribs on Sunday, but still trying to figure out Saturday, maybe some chicken and/or burgers nothing too crazy
 

ROZ!

Member
Joined
Feb 9, 2020
Messages
18
Reaction score
39
Points
13
Location
Michigan
What's everyone have planned to cook this weekend on the SmokeFire?
brisket and drumsticks!

Heres the before...the after hopefully by Saturday night!
20200216_115338.jpg
 

ROZ!

Member
Joined
Feb 9, 2020
Messages
18
Reaction score
39
Points
13
Location
Michigan
Any updates on your weekend cooks? 5 hours in on the brisket at 260 here.

I pumped it up a bit (did last one at 250) as I did have a false start that cost me some time this morning so wanted to jumpstart it a bit.

Issue (which im sure was user error as I havnt heard of it yet) was the pot got overwhelmed with pellets and smothered itself out. It was just into the cook so didnt cause a massive issue. Pulled the pellets..restart..all good.

So two things. I used a water pan this time and i spilled a bit so maybe some got on the pellets and made it tough to keep up, and I didnt remove any pellets from the pot after previous cooks (I dont thibk they tell ya to)

At any rate I will likely add that step to my cooking cleanup. Takes 5 seconds when I'm in there anyhow.
 

BadAss BBQ

Member
Joined
Feb 15, 2020
Messages
20
Reaction score
31
Points
13
Location
North Vancouver, BC
I'm going to start with over. Although I'm debating going out to pick up another butt for the other side of the grill and putting the pan on the bottom for that one. Although maybe that's not a good test doing both methods at once...
Doing both would really tell how the bark and smoke affects them. I do think the direct heat and smoke with pan below is going to help the bark and smoke ring for competition.
I'm fairly sure I will be letting my delivery arrive next week and look forward to trying both ways. I cant let you guys have all the fun.
 

Latest Discussions

Top