Smokefire cooks
- Thread starter Bradley Mack
- Start date
Bruno
TVWBB Honor Circle
$&@“! Perfection right there!
Bradley Mack
TVWBB Super Fan
Got off my butt and installed the front and side shelves I purchased during boxing week. I like the fact that there‘s a bottle opener built on the left shelf.
Bradley Mack
TVWBB Super Fan
Bradley Mack
TVWBB Super Fan
Baby back ribs, hot and fast. Finished with a bit of Bachan’s Japanese BBQ sauce.
JimK
TVWBB 1-Star Olympian
They look amazing. I'm new to the SF - do you do the ribs on the top rack?
Bradley Mack
TVWBB Super Fan
Hi Jim,
You bet! I seldom use the bottom grate unless I’ve cranked the temp to max and am trying to sear.
OR
If one of my proteins is lagging behind or is undercooked, I bring it to the bottom for a bit.
Don‘t forget to post some pictures!
Bruno
TVWBB Honor Circle
Excellent! How did you like the Bachan’s? I’ve had Good luck with it as a marinade!
Bradley Mack
TVWBB Super Fan
It’s the first time I’ve had it. It‘s quite a bit thinner than I thought, but it’s decent stuff.
Bradley Mack
TVWBB Super Fan
Another day, another rack of St. Louis style ribs with a coffee/ ancho rub. Sauced with some Blues Hog Original.
Tim Campbell
TVWBB Guru
Yeah, what Rich said. These are spectacular, Bradley.
Kevin L (NKY)
TVWBB Diamond Member
So Brad, how would you rate EX4 now that you have had this for a good while, and would recommend
it to a novice ?
it to a novice ?
Bradley Mack
TVWBB Super Fan
I would rate it a 8/10. I’ll be the first to acknowledge I don‘t care for the hopper placement, based on my outdoor set up. I’d prefer a more traditional hopper placement on the side, but it’s not a deal breaker. The grease drainage is the biggest dislike. Would I recommend it? I really would. Here’s why:
1.) It’s a Weber
2.) It does what it needs to and does it well. Please see the graph below, related to my ribs pictured above at 225.
3.) It does have some quirks and I think it’s important that a novice learns what they’ve gotten into. The better you understand what you have, the more you appreciate it and the easier it becomes to navigate through said quirks.
4.) Those quirks are mainly keeping this thing clean and using a drip tray with fatty meats. I use a $1.00 plastic putty knife to clean my grill after about a dozen cooks or so. This is what it looks like. I can tell you almost all Smokefire/ other pellet grill(s) fires are started because of lack of cleaning the rails and the bottom of the cooker.
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