Dave's Smokefire EX6 Experiences


 
Tonight I decided to add one little detail to the shelf and I don't know what you guys will think, but once it's coated in epoxy it will be forever bonded to the shelf.

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A download of the Smokefire logo, a little transformation to line art, a vinyl plotter and two different types of glossy vinyl. I made two prints and stole the orange flame pieces from the duplicated print. Put them together, and bam. I think it will be subtle and make it look almost OEM. It's not a perfect cut since I had to transform it to line art, but it's good enough for a BBQ.
 
I have no words to describe your work and dedication to making the worlds greatest SmokeFire. I hope Weber is watching and I'm sure they are and see the true engineer and artist that you are and reach out to you for some guidance on how to make the SmokeFire a true top of the line pellet grill, the best of the best.
 
Thank you! Now instead of playing with vinyl, let's cook something. It's burger night and I decided to not go with my tried and true smash burger favorite, but instead make patties and grill them on the Smokefire.

I started with a pound of 80/20 and added a little salt/pepper, an egg, around a quarter cup of garlic and herb breadcrumbs, a little London Pub sauce, minced green onion, a tablespoon of avocado oil and some worster sauce. Incorporate but don't over work the meat. I rolled into a ball, placed on wax paper sheets and formed into the rough shape of a patty. I then seasoned with black pepper and McCormick's perfect pinch steak seasoning on one side.

Onto the Smokefire at 350 degrees. Flipped when I felt it was time and then added some munster cheese. Another few minutes and they're done at around 145 degrees.

These were basic burgers, not overly seared (because I don't like a lot of char, my Mom burned everything when I was a kid) and served on plain lightly toasted buns.

The Smokefire did great, the burgers were moist and tender without being over spiced and the flavor was great. I still prefer a smash burger because I love that crust, but these were very good. I know if I had made these for a group of people, they would have been raving. Normally I'd add some compound herb butter or something, but I was keeping it simple tonight.

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Time to finish my beer and go sleepy time. :)
 
Bob Swaskoski said:
Given the materials and labor the shelves would be half the price of the smoker (or more! and well deserved ;))
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You're right. The brackets alone cost about $45. I'll have close to $200 into materials by the time they're done and the amount of labor is pretty significant. If I had a full woodworking shop set up, it probably wouldn't be that bad. I'm not one right now to make stuff for profit. I've been inspired by the positive feedback here, so if I do anything, it will likely seeing if I can create a little revenue to cover my expenses by producing content of my projects, cooking, etc. That would be more enjoyable to me than making products for sale.
 
I'm back once again with another Smokefire cook and this one is a bit different. It's pizza night.

- Store bought dough (because I like it)
- Gallo Uncured Pepperoni
- Newman's Own Alfredo Sauce
- Rao's Pizza Sauce
- Monterey Jack and an Italian Blend of various cheeses
- Roasted Bellpepper Strips

Cooked at 425 on an open pizza rack on the lower shelf for about 21 minutes. I'd say I cooked it a few too many minutes or I should have left the second shelf in to move it up to the top. The bottom of the pizza was a little overdone but not burnt. Talk about crispy - the most crisp pizza I've ever made. Very tasty, very easy with a hint of smoke flavor.

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The Smokefire did a great job again. I did shift the pizza from the right side to the left side a couple of times. Learned a bit since I've never done a pizza essentially on the grate with the open pizza rack, but I will certainly be using those way more often because of the nice crisp crust.
 
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.
 
Hey where did you get that pizza "trivet" you cooked on? That would be easier to use with my wife's homemade dough then putting it right on the grates like I normally do
 
I'm back with another update on my shelves. Tackling the epoxy coating and this stuff does present some challenges. I'll likely need to do a final top coat to ensure everything is coated because the wood does soak up the epoxy, especially on the ends of the shelf. However, here's what the pour looked like this morning.

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This is a bigger project than I had originally anticipated. I sure the hell hope the end results are worth it. Stay safe everyone and does anyone have some tee-pee I can buy? LOL!
 
Dave - Unixadm said:
I'm back with another update on my shelves. Tackling the epoxy coating and this stuff does present some challenges. I'll likely need to do a final top coat to ensure everything is coated because the wood does soak up the epoxy, especially on the ends of the shelf. However, here's what the pour looked like this morning.

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This is a bigger project than I had originally anticipated. I sure the hell hope the end results are worth it. Stay safe everyone and does anyone have some tee-pee I can buy? LOL!
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You only want TP? Never mind, I see the water behind the shelf in the picture :p. Those are looking awesome. That epoxy coating on the wood will probably make your shelves Outlast the Smoke Fire you put them on. (y)
 
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