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Are there any negatives to using a 100% wood pellet (lumberjack hickory) vs a blended (Lumberjack hickory blend 60% red oak, 40% hickory)? Why would you choose one over the other? I do a good amount of hot and fast grilling for mid-week cooks, long smokes on the weekend. I have read the 100%...

be forewarned you cannot shutdown your smokefire from the app either.

I made my first pork tenderloin last night. I used my standard salt, pepper, garlic, onion, chili, paprika rub. Put it on @215f for 30mins, then bumped it to 500f to get some char and flavor and cooked to an IT of 140-142, pulled it and let it rest for 15 or so. MAN....I'm almost embarrassed...

Bumping this up. Anyone use grill grates on their smokefire? I don't care much for the "grate" side, but the "flat" side would seem much better at getting an even sear.

Thats the plan. If I don't think its good enough sear @ 600f then I will try grill grates. I also plan to get some "char" pellets to get more of that charcoal flavor I am used too.

as a smoker, this thing is quite fantastic. set and forget. the ribs last night were killer, pork butt next week. I will be grilling more with it this week and keep at it. My goal is still to replace my WSM and Performer, and I am almost ready to sell the WSM.

I checked yesterday, it would swing +/- 15-20f from the set temp. I did a whole chicken yesterday and that was the first thing I have been able to cook that was really good and matched my charcoal grill. I ran @225f for 1 hr, bumped it up to 380f until done. Plenty of smoke, almost too much...

cooked some chicken fajitas in the cast iron pan last night. started at 450f, and let the grill run for a bit to really get the cast iron warm. threw on the peppers onions and chicken and got some sizzle. Still didn't think it was hot enough so I bumped it to 500f. I think what I am learning...

I tried right in the middle last night for some boneless skinless thighs last night, 400f. I didn't feel it was hot enough so I went to 550f and started getting that sizzle and char I expected.

They came out great, but I think I was 10deg over temp. Usually I cook sausages until I have nice color, then 1 will create a pin hole and start spitting juice. I know they are done at that point. I would probably lower the temp to 350 next time.

This may seem like a dumb question to most, but here we go. I have been a charcoal griller for the last 20 years or so, so that’s what I know. Unless I am doing longer cooks (whole chicken) I never looked at the thermometer. Hot and fast weekday cooks I would just light the charcoal chimney...

a WSM. I'll try the lower temp at the start, multiple people have suggested that, thanks

thanks for the tips. I stayed away from smokeboost just because the issues I have been hearing. I forgot to add they were Weber pellets.

me too. she was smooth sailing

Cooked some baby backs last night over a 50/50 blend of cherry/hickory. Smoke smelled great, nice thin blue smoke. I ran the grill @265f and it fluctuated +/- 10-20f from the set temperature as measured by my Inkbird thermometer. Ribs came out great using a 3/1.5/.5 method, but I felt the...

What is the purpose of the "char" in a blend like char-hickory? Does it smoke more? you say the straight charcoal burns hotter, do the charcoal blends also burn hotter? I plan to do a lot of hot/fast cooks on the smokefire (hopefully replacing my performer), so I am curious about this. For...

Not brand, but flavor of pellets? Whenever I used wood chips/chunks I could always smell a difference, but not really taste much of a difference in the end. Unless it was mesquite, which I don't particularly like, they all tasted very similar. I would assume pellets are similar.

I tried the same, but no dice. They did send me 2 bags of pellets though. Then shipping took forever, and they sent me 2 more bags.

high of 32f on saturday

Just looking for a first smooth cook. Shall I forgo the smokeboost and just cook regular? I am reading the smokeboost is causing errors right now.