🔥 What's cooking on your SmokeFire?

[Brad S]

Sirloin Tip. Was planning on a pork butt to test a long low and slow but the wife surprised me with a 5lb sirloin tip roast when she went shopping. I'll be watching for Smoke Meister's results on his pork butt this weekend. I just pulled mine off the grill after 5.5 hours at 250. It's a bit windy so I went 250 instead of 225 and I think that was the right choice. It was a simple roast - just salt and pepper. I'm using smokehouse pellets from Sams Club at $15 per 40lbs. It's resting so I have not tasted it yet but the juice on the plate was really good.

 

[Dubs]

Sirloin Tip. Was planning on a pork butt to test a long low and slow but the wife surprised me with a 5lb sirloin tip roast when she went shopping. I'll be watching for Smoke Meister's results on his pork butt this weekend. I just pulled mine off the grill after 5.5 hours at 250. It's a bit windy so I went 250 instead of 225 and I think that was the right choice. It was a simple roast - just salt and pepper. I'm using smokehouse pellets from Sams Club at $15 per 40lbs. It's resting so I have not tasted it yet but the juice on the plate was really good.

Any pellet feed or ash/grease issues?

 

[SmokeMeister]

Sirloin Tip. Was planning on a pork butt to test a long low and slow but the wife surprised me with a 5lb sirloin tip roast when she went shopping. I'll be watching for Smoke Meister's results on his pork butt this weekend. I just pulled mine off the grill after 5.5 hours at 250. It's a bit windy so I went 250 instead of 225 and I think that was the right choice. It was a simple roast - just salt and pepper. I'm using smokehouse pellets from Sams Club at $15 per 40lbs. It's resting so I have not tasted it yet but the juice on the plate was really good.

Looks good! Let us know how it tastes. I'm planning on starting the pork at 9PM tonight so it can be ready for dinner tomorrow. I decided not to wrap it, so it'll probably take 15-18 hours. Curious what the pellet situation is going to be, this is my longest cook so far. I'm planning on loading it up to the absolute top of the hopper. I did remove the guard. I am expecting some teflon tape from Amazon today, so I'll put that on if it comes in time.

 

[JmanOhioBBQ]

So I just did my first cook, just some Chicken breast, nothing too fancy. I’m going to make ribs tomorrow but wanted to get a feel for the SF first. It was a little windy here so I set the SF so wind was blowing right to left. So the hot spot ended up being left of center. Overall food turned out awesome. No problems, didn’t use many pellets so no feed problems, and I used four probes and they showed up on the app fine. I’m excited to cook some baby back ribs tomorrow!!!

 

[GriLLMaRksRseXy]

The butcher in Kingsville. Awesome place!

I am moving in with you next week. BTW....We have 3 girls.. Sorry in advance. A dog too!

 

[ingiro22]

What's everyone have planned to cook this weekend on the SmokeFire?

Brisket is on. Wrapped it after 6 hours. Going to give it another 5-6 hours at 250 degrees. Hickory pellets.

 

[FredSC]

Finished Roast

 

[FredSC]

Are you paning on the flavorizer bars or under?

Under unless I want to catch drippings for gravy.

 

[CEd4jets]

Where did you get Pichana????

I asked my butcher for an untrimmed sirloin cap and took it from there.

 

[CEd4jets]

RIbeyes last night. New Yorks today. Possible brisket on Sunday. I'm really trying to work this thing in. Even when I'm not cooking on it, I'll fire it up to 600 or so and just let it do it's thing. I had my few hiccups in the beginning but it's been flawless since.

I have done the same. Ran it at 600 today for a while. Tomorrow id beef ribs.

 

[CEd4jets]

brisket and drumsticks!

Heres the before...the after hopefully by Saturday night!View attachment 195

Looking forward to seeing the brisket!

 

[DutchieCooks]

Ended up like this. Had some potatoes on it aswell. Did them for like 30 min at 400F. Pichana steaks got served with a compound butter I made that had garlic, pepper, parsley and lemon juice in it. Tomorrow I'll try to do some pizza on it.

 

[SmokeMeister]

And she’s on! Two probes in the meat, two on left and right sides just behind it at grate level. 11x16 disposable cookie sheet on top of flavorizer bars filled with water.

 

[ingiro22]

Brisket is on. Wrapped it after 6 hours. Going to give it another 5-6 hours at 250 degrees. Hickory pellets.

Turned out great!

 

[ROZ!]

Looking forward to seeing the brisket!

Word spread in my fam on my smoking weekend so ended up with 10 guests (hence the late reply)

Turned out great...everyone loved it and just a little leftover for today.

Outside of the fire up issue had No problems. Used a water pan under the grates and didnt impact as far as I can tell.

Smoked for 10 hours...last 2 in foil. Should have given it a little more time after the stall but I got anxious with a hungry unexpected gaggle of folks ha.

Note; staged fancy pic courtesy of my social media loving family. It needed none of that nonsense.