Recent content by Raleigh W.

Face/Off came out in 1997. More importantly in 1982 he was credited as his real name, Nicolas Coppola, in Fast Times at Ridgemont High.

Hi John, 1. I added tallow when I wrapped but did not add any when I sliced. It really didn’t need anymore. For the record I also put my trimmings in the smoker and rendered the tallow from those for future use. Smoked tallow is great to dip steaks in when getting a sear. 2. I let the...

Did an all night cook on my SmokeFire and WSM last weekend. Had a 14 lb Snake River Farms Wagyu brisket and a 9 lb Porter Road pork shoulder to cook for 24 family members on Saturday. Fired up the SmokeFire and WSM both just before 8pm on Friday. Used Lumberjack Hickory pellets at 225* and...

I bought these: https://www.amazon.com/dp/B07V288K4L/?tag=tvwb-20

I heard back from Weber with several suggested things to look for. But I decided to go with the easiest first and ordered a box of fuses from Amazon. They arrive yesterday and I got out today to swap it. Everything seems to be to normal. Appreciate the tips and advice.

Oh yeah, checked the cord, the outlet and the breaker. It could be coincidence with the firmware upgrade which is why I'm asking the question of you guys. Luckily I still have charcoal skills too. :)

This is awesome. On the same page they list two different fuses specifications. Is it 5A, 120V or 1.6A, 250V?

OK, I've never had any issues with the SmokeFire. I'm one of the original owners who ordered long before they went on sale and it's been rock solid for all three+ years. Until today. On Saturday I used it to cook some chicken. I saw that there was an app update so I checked prior to cooking...

Pulled out a couple filets for dinner tonight. Cooked them at 350* until they were 125* internal and then pulled them off under foil. Put on a cast iron skillet and raised the temp to 600* for my reverse sear. Put some smoked tallow (from the trimmings off my last wagyu brisket) in the...

Grabbed some Porter Road filet mignons and decided to wrap them in my homemade bacon. Added grilled "baked" potatoes, a caprese salad and paired with a Croix Pinot Noir. It was a fine meal on this day of remembrance. Thanks to all who gave the ultimate sacrifice.

Thanks. The rub contained the following coarsely ground: whole black peppercorns coriander seeds brown sugar smoked paprika garlic powder onion powder mustard seeds

Had a 7 lb brisket flat in the freezer and decided last week to do pastrami. I put it in the brine on Saturday. Flipped it on Tuesday and took it out of the brine yesterday. Then I put it in water overnight to desalinate it a bit. Rubbed it this morning and tossed it on the SmokeFire at 225*. It...

Thanks. It's a Chef's Choice 615A. https://www.amazon.com/gp/product/B078YYDF8N/?tag=tvwb-20

I was at BJ's last week grabbing some things for my wife and I always stroll through the meat section when I'm there. They happened to have a few pork bellies so I grabbed a 6 pounder. Mixed up the cure and got it into the fridge on Saturday the 26th. Flipped the bag each day until Friday...