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Just a thought that woke me up ..... someday when the electronic parts are longer available for my EX-6 can I make some mods and use charcoal.

My wife found some choice ribeyes for 8.99 lb at the local market. I decided to make a fire outside while I was cleaning the shed and had an idea ... I put the gabby santa maria for my 22" kettle on my solo stove and it fit !! Got some nice hot coals going and put the steaks on. More twice baked...

I got hold of a 5 lb piece of pork belly from our local butcher last week and wanted to try something different. My wife made an asian style marinade and I put in a ziploc bag for two days in the fridge. Saturday morning it went on the Smokefire at 250 degrees. I left it uncovered for 4.5 hours...

My wife bought me a Grill Force stand for my 22" kettle, easy to assemble and the kettle fit great. I needed to spin the kettle until the bottom vent controls and ash catcher were facing the front. Since the cover was already off, figured no reason not to spin (2) chickens. Both were 4lbs...

My son had his Christmas get together for his gym at a local craft brewery on Saturday, breslaubrewingcompany.com. He asked Joanne and I to smoke some appetizers for about 40 people. We prepped as much as possible at home then took the 22" WSM's on the road, set up in the parking lot out back...

Family, good food, great day !! Please share yours !

I have been wanting to try a rotisserie roast beef for a while and finally had the opportunity on Saturday. This was 3 lbs., put it on the kettle with the Cajun Bandit rotisserie around 275 with red oak chunks. It took an hour and 15 minutes to reach 125. Rested it for 20 minutes, sliced and...

We have a small locally owned market where I live, West Islip NY, and they always have some kind of surprise in their butcher section. On Saturday my wife found a 5lb. bone in rib roast. She made a classic herb rub and I put it on the kettle with pecan. It took about 2 hours to reach 120...

On Saturday my wife came home with 5 lb. bone in rib roast and asked "how about you cook this for dinner". I set up my 22" kettle with the slow and sear using the water pan that comes with it. I set up my Smoke thermometer to monitor air and internal temps. There was a big difference between the...

I had time yesterday to smoke some wings on the WSM. 5lbs from Stop + Shop, left in the fridge to dry the skin for about 6 hours. My wife made her almost famous wing rub and they went on for 90 minutes at 250 with some pecan. I did a quick crisp on the gas grill at 400, about 2 minutes each...

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...

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"...

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)

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...

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...

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.

I love making St Louis ribs, I have been doing them on WSM 22 and the results are good, come out the way the I hoped. The last few times I used the Smokefire and they were not the same, my family agreed. The flavor was ok but they seemed tough, we are not fans of fall off the bone, like them...

I just ordered a Bison Tri-Tip, about 2.5 lbs, hoping it will be delivered on Friday. The plan is to do it over charcoal, reverse sear. Does anyone have experience grilling Bison ? I can use all the help I can get. Thanks.