Recent content by Chris R.

I bought the 14 inch (Larger) size upper from Joe's Grill Grates. ETA about 5 weeks. Looking forward to it.

As a Non Facebook participant how would I get ahold of the Joe and get myself one of them grates?

Sure Looks tasty Joe. Sorry things didn't go better for you. No I haven't verified the Pit temp - I have just trusted the Smokefire to do it's thing and it's worked for me so far. I think you should reconsider selling it - The best is yet to come Chris

Joe - I'm a prime guy myself and love Costco steaks but they don't typically (if ever) sell Packer brisket's. Try your local Wholesale food supply place for Food trucks etc. That's where i got my Packer. Your flat will undoubtedly turn out great but they are a leaner part of the cow.

Here we have the Brisket at completion. Still wrapped in the Pink Butcher paper but Probes out with a Temp of 185 in the Flat and 195 in the Point. Brisket Unwrapped before resting en route to serving place. Approximate 25-30 minute rest with xfer etc. I did use a ladle to remove some of the...

Have bumped the temp to 250 and then an hour later 275 and now that it is wrapped 300. Wrapped at 9:30. Internals still around 155 - I'm running late. Oh well. Quality takes time.

No Water in the Pan, No. Probe readings at the 1 hour mark of smokeboost Probe readings at the 2 hour mark of Smokeboost Slight amount of pellets gone from the 2 hour smokeboost operation. 5:01 Temp Check from the phone. Looking good. I'm pressing snooze for some more zzzz's...

Here it is on the Top Rack with a good Size Foil pan underneath on the Main Rack. Temperature is Set to 200 and I ran it up in about 5 minutes before Setting Smokeboost. I did this due to the prior mishap where near immediate Smoke boost caused an overflowing Fire bowl with flame out. I figured...

Here is the Brisket just before putting on Smoker after a Second pass of Rub. Brisket had been in Fridge for a few hours after the first Rub.

I moved my Schedule forward to 9pm - I was antsy. Slight Probe Variance which as you can see moderated after about 5 minutes in the Pit Before starting up unit. I ultimately decided the temp difference was because i brought the 2 new probes out of the house which is warmer than outside. That's...

Hi Guys, Grabbed a 14 lb PB on the way home, Trimmed it up, Mustard Slather and Rubbed. It's in the fridge and I figure I'll put it on tonight around 10 pm pst. Probably going to set in on smokeboost until midnight and then rev it up to 240 for the overnight cook as I go to bed. I'll get up...

The chicken thighs were marinated and I did them in a foil pan to avoid any mess inside the pit so 450 worked fine for me. Ultimately I might let the 2 Kettles go but I like the portability of my WSM's and take up less space anyhow so I will likely keep them. The smoke fire is somewhat of a toy...

I just cleaned them out with my fingers and them swept them through the slots in the bottom where they fell into the foil pan underneath. The pics indicate as far as iIwent before starting it up again. Everything went fine afterwards. Ran it to 200. Set smokeboost to ON for about 45 minutes. Ran...

Well, Either I jinxed myself or the New "Enhanced" Smokeboost mode (Software Update) doesn't like being engaged immediately upon initial fire up. This is my 6th or so cook and Got this fault within a few minutes of startup. Only Variables are 1. I didnt "Dust" the inside after last / before this...

I haven't used the timer function so i cannot speak to that. I wonder what mine would do under similar circumstances. What I do know is that mine reaches 600 from Smokeboost mode in 7-10 minutes and that I've only run it at 600 for about 10 minute sprints for searing. The burn in procedure is a...