My Maiden Voyage on the EX6

[DrewM]

As I’m brand new to the smoking game, I figured I’d go nice and easy to start to get used to the grill and just went with a strip steak. Followed the program on the app and got it up to 525, cooked on the right side and was done in under 10 minutes from grill to plate. Came out delicious, don’t mind the messiness of the plate in the picture.

Also, it seemed to do well keeping most of the ash out of the grease tray.

 

[Lew Newby]

Congrats and great job Drew. That's one good looking steak. That was my first cook on the Smokefire also. It sure looks like their cooking programs work good.

 

[DrewM]

Thank you. I didn’t get a chance to pay too much attention to the program with my toddler looming. I mainly made sure I set the temp, flipped and watched the probe temp. Luckily all came out well. Thinking of doing a tri-tip in the near future.

 

[Kevin L (NKY)]

I would have no trouble cleaning up that messy plate for you..........

 

[Rich Dahl]

Drew, Great way to start out and you did good. Hope you have many more successful cooks with your EX6

 

[Matt Q]

Looks great, Drew! The start of many great meals!

 

[DrewM]

Thank you again. Didn’t see any tri-tips at the store today so my first real challenge/adventure will be a 3 pound brisket, flat cut. Figured I’d start small in case I screwed anything up haha.

 

[Lew Newby]

Drew, I still remember when I started doing this. I sweated my first time on every new cut of meat and not once did we not enjoy even the less than stellar cooks. My first Brisket was a flat and I overcooked it a little so it was a tad dry. My wife nuked some Beef Broth, put it on the Brisket and it was great. It's BBQ - have fun. You can do this.

 

[AHoneyman]

Thank you again. Didn’t see any tri-tips at the store today so my first real challenge/adventure will be a 3 pound brisket, flat cut. Figured I’d start small in case I screwed anything up haha.

Why does it matter? You are going to eat it any way...... Well, I do.

 

[DrewM]

Oh I'd still eat it, but it's easier to swallow screwing up a $25 piece of meat and not having it come out right vs a $66 piece lol.

 

[Lew Newby]

Oh I'd still eat it, but it's easier to swallow screwing up a $25 piece of meat and not having it come out right vs a $66 piece lol.

Can't agree with you more. I'm the same way.

 

[Bruno]

GO BIG!
I think a pork butt is a great start, very forgiving, a 3# flat is going to be hard to keep from drying out. I’d maybe go with a water pan. Good luck enjoy!!

 

[SteveF (Alpine)]

Figured I’d start small in case I screwed anything up haha.

Sounds like a prudent plan. Think I’ll start with a smoked chicken wing

 

[Lew Newby]

GO BIG!
I think a pork butt is a great start, very forgiving, a 3# flat is going to be hard to keep from drying out. I’d maybe go with a water pan. Good luck enjoy!!

That's good advice. An 8 lb. Butt can be had for under 25 bucks. When I first started I liked smoking them because it was a long cook so I could play with temp control (side fire box), it's very forgiving (wide margin of error), and it does a good job of seasoning the pit. The fact that my wife said her favorite Q was pulled pork had no impact on my choice. Yeah right. Happy wife, happy life.

 

[DrewM]

GO BIG!
I think a pork butt is a great start, very forgiving, a 3# flat is going to be hard to keep from drying out. I’d maybe go with a water pan. Good luck enjoy!!

Thank you. I’ll heed your advice on the water pan. From what I’ve been reading my plan is to do a 50/50 mix of coarse salt and pepper for the rub, let it sit for an hour before going on, cook at 225, spray with apple cider vinegar every half hour take off at 160-165, wrap it with either butter in there or something else to keep moist then pull at 203-205. Let it rest for an hour then wrap in a towel, put it in a cooler and let rest for another hour or 2.

Sound about right?

 

[DrewM]

I did some drumsticks on there as well. Came out pretty tasty

 

[Bruno]

Thank you. I’ll heed your advice on the water pan. From what I’ve been reading my plan is to do a 50/50 mix of coarse salt and pepper for the rub, let it sit for an hour before going on, cook at 225, spray with apple cider vinegar every half hour take off at 160-165, wrap it with either butter in there or something else to keep moist then pull at 203-205. Let it rest for an hour then wrap in a towel, put it in a cooler and let rest for another hour or 2.

Sound about right?

As good a plan as any! Take lots of pics!

 

[DrewM]

Will do

 

[DrewM]

She’s on. Will try to update through the day. Starting out with an hour on smoke boost then going up to 225.

 

[DrewM]

At the stall, been at 154 for about 10-15 minutes