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The chicken breasts turned out pretty good.

Sitting on the patio, listening to John Prine, having a Private Stock and Coke, while grilling some chicken. Cheers JP!

I emailed Weber about it and they had me take a photo of my current one. They now have me in the queue to receive the welded chute, but they said they're backlogged right now. Interestingly when I got the latest auger it came with a new chute, but it was the old style. I'm sure some people...

Has anyone else noticed that since the firmware update that it takes a lot longer to get to the initial temp? Both yesterday and today I set the temp to 250* and started it up. It quickly rose to 220* and then dropped back to 190* before slowly going back up. In all it took 35 minutes to get...

Full packer or just a flat?

I'm a federal contractor whose office has been closed. I cannot work remotely due to the type of work we perform. So my company has told us to use our vacation, admin leave (which has to be made up) or LWOP. Hoping that the CARES Act allows them to modify our contract and allow us to get paid...

Did baby back ribs yesterday, which was the first cook since the update. Cooked at 225* for 6-7 hours total. Zero issues. Today I threw on some burgers after my outdoor exercise (ie walking 18 holes of golf) and it went straight to 500* (where I had it set) in less than 10 minutes and stayed...

Only got a photo after I sliced it up. Only brushed the skin with oil and then salted and peppered inside and out. Took about an hour and a half, indirect. Breast was 7 lbs.

Looks like it's being replaced by this: https://bbqguru.com/storenav/package?CategoryId=1&ProductId=26

Threw on a couple racks of baby back ribs. First ribs on the SmokeFire. Used Apple pellets. Zero hopper issues and stayed at 225* all day long. Put on at 10 am and sauced at 4:30. Pulled them off at 5:30. Best ribs I’ve ever done. Simply delicious.

I was supposed to fly out of Dulles yesterday morning. We canceled that flight last week. Fortunately the golf courses are still open (with myriad precautions and no clubhouse access) and there's plenty of room between me and the people I play with. I walk the course with my own cart. I...

Just threw a turkey onto my 22” because it hasn’t been used since the SmokeFire arrived. The WSM was used for jerky and everything else was on the SF. I felt bad for it.

OK, I just waited about 20 minutes then shut it down. Upon restart it was at 4008. I guess it worked.

I know it says there’s no notification but how long until you noticed anything? Had mine on for 20 minutes and no clue that it’s doing anything.

I've experienced the non-start only upon initial startup when it was new and when I replaced the auger. Until yesterday. It happened again. Perhaps I was impatient and didn't wait long enough before closing the lid, but I had to go through the 15 minute shutdown procedure before restarting...

We are surviving as best we can.

Yesterday I did another batch of jerky and used a 2x2 fuse with some post oak chunks. With the Party Q ATC I kept it at 165* for 5 hours. The length of the fuse was about the same as shown in your photo and I still have about a quarter of it left. Appreciate the advice. My wife says this...

I'm set for that between great rum and Irish whiskey.

I did a pizza on Sunday but didn't take photos. I made my own dough, but I have to agree, the crust was crispy and tasty. I did cook at a slightly higher temp of 475* on a pizza stone.

I think this is going to make the most sense. I appreciate your estimates on temp too. Out of curiosity, do you use anything in the pan?