Show us your Smokefire cooks


 

Brett-EDH

TVWBB Guru
I just stumbled into this thread, but I am totally planning to do Birria tacos next weekend, just placed a order for beef ribs and a chuck roast from Wild Fork today. I have watched a lot of videos and read a lot and I am going to use this one as my guide.

this is right up your alley with your MX obsession! love it! you're in for a real treat with smoked chuck birria tacos.
 

Bruno

TVWBB Diamond Member
I just stumbled into this thread, but I am totally planning to do Birria tacos next weekend, just placed a order for beef ribs and a chuck roast from Wild Fork today. I have watched a lot of videos and read a lot and I am going to use this one as my guide.

So awesome, love Guga!! I am definitely doing some type of pulled beef taco, I found a bunch of birria videos after Brett’s suggestion and they look amazing.
Can’t wait to see what you come up with.
 

Darian Hofer

TVWBB Super Fan
Here's just a few, enjoy. About the only thing that I haven't cooked on here yet is brisket, only because I have a very easy and effective method of doing that on my 22, but I may stick one in here one day just to say that I did it.

P.S.-I really, really like the corn on the cob on the Smokefire, and have it often as a side dish. 400F for 15 minutes, comes out perfect every time. It seems to have a sweeter flavor cooked this way, and I add no extra butter except for some prior to the cook, along with salt and pepper. I'm not generally a fan of corn on the cob, either.


Bacon wrapped pork tenderloin, and COTC. Grill Grates used here and in some other pics.

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Spatchcocked chicken

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High heat BB ribs

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Venison meatloaf

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Pizza- used an empty pizza pan on the upper grate above the pizza to reflect the heat back down and brown the top.

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Filets with a garlic compound butter, green beans, and a sweet tater.

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Bacon and cheese wrapped skinless chicken breast with roasted home fries

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Bacon Turkey Zucchini burgers, w/ COTC

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Roasted red potatoes with olive oil, various herbs, and cheese. (Sometimes bacon too.)

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Maaa…The Meatloaf! Looks amazing.
What a great variety.
 

Darian Hofer

TVWBB Super Fan
I just stumbled into this thread, but I am totally planning to do Birria tacos next weekend, just placed a order for beef ribs and a chuck roast from Wild Fork today. I have watched a lot of videos and read a lot and I am going to use this one as my guide.

I saw this posted elsewhere but it just can’t be posted enough. I love it…
 

Fabien Goubet

New member
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I smoked 8 baby back ribs last wednesday. This time I used water pans, and they turned up better, juicer. It's a great smoker for cooking for crowds, I could have put 12 racks I think, maybe even more with my rib holder.

But I have to admit that I cook better ribs with my Smokey Mountain at the moment. I removed the ribs as soon as they were done with a bend test/bones uncovered, and some of them took much longer than others, presumably because the temperature is not uniform inside the smoker I suppose. I smoked them at 125°C/257°F with Weber pellets, first ones were good after 3h45, while the last two racks were still slightly undercooked after 4h30, with the meat a little too much sticking to the bone. I had to remove them from the EX6 because I ran out of pellets.

I think I need more cooking sessions to really master this EX6. I avoided the central zone because it seemed much hotter than the rest of the gril area.
 

Darian Hofer

TVWBB Super Fan
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I smoked 8 baby back ribs last wednesday. This time I used water pans, and they turned up better, juicer. It's a great smoker for cooking for crowds, I could have put 12 racks I think, maybe even more with my rib holder.

But I have to admit that I cook better ribs with my Smokey Mountain at the moment. I removed the ribs as soon as they were done with a bend test/bones uncovered, and some of them took much longer than others, presumably because the temperature is not uniform inside the smoker I suppose. I smoked them at 125°C/257°F with Weber pellets, first ones were good after 3h45, while the last two racks were still slightly undercooked after 4h30, with the meat a little too much sticking to the bone. I had to remove them from the EX6 because I ran out of pellets.

I think I need more cooking sessions to really master this EX6. I avoided the central zone because it seemed much hotter than the rest of the gril area.
Fantastic!
Where on the smoker were the 2 racks that cooked slower?
 

ChuckO

TVWBB 1-Star Olympian
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My first cook on the SF 06-20-21
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It's been a dream machine
 

Jason-Jayjay1976

New member
Here are a few of my recent cooks.

Pork belly for tacos, chipotle rubbed and braised in beer.
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Klement's Chicago dogs, "dragged through the garden" as they say.
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Pork belly burnt ends; cherry chipotle bbq sauce on the left, teriyaki+mirin on the right.
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Beef ribs and scratch brisket baked beans.
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Napoli pizzas in the green mountain oven insert.
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Pork butt, smoked cream cheese with everything bagel seasoning, and smoked garlic.
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Darian Hofer

TVWBB Super Fan
Here are a few of my recent cooks.

Pork belly for tacos, chipotle rubbed and braised in beer.
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Klement's Chicago dogs, "dragged through the garden" as they say.
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Pork belly burnt ends; cherry chipotle bbq sauce on the left, teriyaki+mirin on the right.
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Beef ribs and scratch brisket baked beans.
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Napoli pizzas in the green mountain oven insert.
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Pork butt, smoked cream cheese with everything bagel seasoning, and smoked garlic.
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Damn, you should be on Weber’s payroll…
 

 

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