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Well, I was inspired and impatient simultaneously 😜 I was gonna give smoked tuna on the SF a shot and was planning a brine of salt, sugar and brown sugar, but I was impatient. I came home and did a quick marinade of teriyaki on one and lemon pepper on the other two. 200 for about an hour and a...

That’s beautiful! Turkey on the WSM is our absolute favorite!

Beautiful! Gonna have to try the cast iron method now, albeit without charcoal. How was working with the 75% dough? We usually do around 65%. We experimented once with 70% and it was pretty hard (err soft) to work with.

Thanks! The hanger steaks are definitely on the pricey side, $12.99/pound at our local Baron’s market. But the wife and I usually split one, so not too bad...

That's funny, I remember trips with nothing but Albacore and yellowtail and trips with nothing but Yellowfin and Yellowtail, but not really any more Albacore around to speak of... Awesome, thanks! Moving forward with a brine(y)

When you double limit on the first day out, you've got to start getting creative;) Honestly, I'm not a fan of tuna fully cooked, so that pretty much leaves raw, seared, ceviche and smoked for me, and I love it smoked.

Despite its limited size, usually maxing out at about one pound where we get them, the hanger steak is one of the most tender and flavorful cuts there is IMO. We usually just prepare it simply with EVOO and Montreal steak seasoning. I started the SF at 400°, put the corn on for ten minutes, then...

Fixed it for you:cool:

o_O Trying to decide which looks more incredible, the sangwich or the French toast. Both look awesome!

I’ve only ever smoked tuna in the WSM, so I’m curious if anyone’s done it on the SF yet? Just planning on a brine with salt, sugar and brown sugar at this point. Alternately a teriyaki or ginger sesame marinade is usually pretty good too. I’ve got some great yellowfin in the freezer I want to...

Thanks everyone, we’re pretty lucky to like just about everything, but the simplest thinks like grilled bone in thighs never cease to impress 🍻 That said, tonight it’s beef :cool:

Bone in thighs marinated in lemon pepper, zucchini with a little olive oil and Montreal chicken and some roasted garlic mashed potatoes. Pulled the chicken at about 175. All on the Smokefire set to 350 with grillmaster blend pellets:

SOLD!!! If you happened to miss out on the last HD or Lowe’s sales. I just so happen to have some well seasoned Kingsford in my garage. I just haven’t used a Kingsford in a while. I’m currently working my way through my Stubb’s stockpile:cool: 14: 20 pound bags $100, all or nothing local pick...

And... Sold! Sold to a co-worker that when he saw it, knew he needed it:)

:D

Up until the time it developed its rich mahogany patina, I just scrubbed it with dish soap and one of those woven copper scrub pads. Kind of like the stainless scrub pads, but copper so a little softer.

It’s mine, just didn’t post up yet... Special price for TVWBB members $175:cool:

Sounds like a prudent plan. Think I’ll start with a smoked chicken wing 😜

Same thing here, they’ve been looking terrible, but these looked great (finally), so we went for it!

Cream cheese base mixed with your choice of herbs, spices or favorite rub, minced red onions or shallot, pepper jack and panko bread crumbs. Best results are had with an infrared burner, but it’s not necessary. You can even do them in the oven with a broiler.