Search results

I finally found some time to use my Smokefire this weekend. After work on Saturday, I cleaned it up and ran it for a few minutes but when it was shutting down, the probe numer lights started blinking left to right like it was trying to update but couldn't. I finally did a reset, it updated and...

I do love it and they live a mile away so being close is blessing too.

Joan These are my grandkids Mia and Jackson, and the baby we are waiting for.

Last weekend my son and his fiance took my wife and I to Metlife Stadium to see the Cowboys / Giants game. My wife and I are Cowboy fans, so great game !! While we were tailgating they told us that we were going to be grandparents again, way better than the game !! On Monday a box with a 36"...

Please let me know how you make out.

I placed everything on (4) wire racks, from the picture you can that they were full. Not sure you could do any more than (6) lbs. at a time. The (4) racks fill the SF, (2) on the top shelf, (2) on the bottom. Be careful to leave room at the sides on the top shelf or the lid hinge will hit the...

My apologies if this reply is too long!! The marinade: - This was enough for 6 lbs. of meat - I mixed all of the ingredients together and let sit for (6) hours before I added the meat - Everything went into a 2 1/2-gallon zip lock bag when ready - Meat was left in the marinade for 48 hours -...

JimK You got it, I will send more info tomorrow.

My local King Kullen had choice London Broil on sale for $1.99 lb., just had to get some. On Saturday I bought (3) about 6 lbs. total, cut it up, put it in the marinade until Monday morning. Put it on the Smokefire, used Smoke Boost, for 3 1/2 hours. Got a lot of compliments from my family (y)

I live in West Islip, NY about half way out on the south shore of Long Island. Fire Island is a 20 minute car or boat ride !!

I bought a whole boneless ribeye at Restaurant Depot yesterday, about 18 lbs. for $11.44 a pound. Got 10 nice steaks out of it around 28 oz each.

The steaks were awesome, salt and pepper, 225 degrees until 100 internal, then reverse sear over super hot coals. Don't laugh, she bought onion rings to have with the steak !! Nothing else .....

My wife wanted to go to Restaurant Depot yesterday, I said WTH, I'll come with you !! Left there with a 19 lb. whole boneless ribeye and (2) racks of beef plate ribs, 8 lbs. each. The ribeye was $11.00 a lb. and the ribs were $7.00 a lb. I don't think she will ask me again. I cut the ribeye into...

Here in New York our 12' Fraser Fir was $390.00

I got a chance to try out the Santa Maria attachment for my 22" Kettle on Saturday. Did a marinated tri-tip, came out awesome. I was running late and getting hungry, so I did not get any pictures of it sliced.

My local market had USDA prime tomahawks on sale for $9.99 lb., so I had to grab one, weighed in at 3.14 lbs. I put it on the Smokefire at 220 degrees for 2 hours and finished on the charcoal chimney, flipping every 30 seconds. It was dry brined for 6 hours, then added some pepper.

These ribs came from Wild Fork Foods, just over 6lbs. Salt + Pepper only, spritized with a 50/50 mix of water and cranberry juice. Put these on the Smokefire @ 265 for 6 hours and finished the last hour and a half at 300. I put a water underneath them. I wrapped in butcher paper when they done...

Its famous with our family and the folks that come over on the weekends !!

Thanks ! No it is Joanne

Sunday was my day to BBQ, bone in chicken breasts and a 5 lb bone in pork rib roast. I brined them both, put my wife's "now famous" rub on the pork, EVOO, salt and pepper on the chicken. Pork was (3) hours at 250, chicken was (2) hours at the same temp.